Curries
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Split from the RIP thread ...
... doing it long hand though ... (bear with me)
A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
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A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
Never heard of him but a huge fan of his work. RIP.
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A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
Never heard of him but a huge fan of his work. RIP.
The knock on effect of his 'invention' wasn't just providing 'indian' food that was palatable to the Brits it was the system of base sauces to add to proteins which meant that a restaurant was able to offer a variety of dishes based on spice and heat strength and get them out to diners quickly. That meant both takeaways and after pub feeds were possible. Not far off the McDonalds system really.
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A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
Never heard of him but a huge fan of his work. RIP.
The knock on effect of his 'invention' wasn't just providing 'indian' food that was palatable to the Brits it was the system of base sauces to add to proteins which meant that a restaurant was able to offer a variety of dishes based on spice and heat strength and get them out to diners quickly. That meant both takeaways and after pub feeds were possible. Not far off the McDonalds system really.
Yep I do remember going to Indian places with mates and proving how tough we were by ordering “Indian hot” and going about 16 shades of purple trying to finish our vindaloos.
I go for flavour more than extreme heat nowadays.
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A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
Never heard of him but a huge fan of his work. RIP.
The knock on effect of his 'invention' wasn't just providing 'indian' food that was palatable to the Brits it was the system of base sauces to add to proteins which meant that a restaurant was able to offer a variety of dishes based on spice and heat strength and get them out to diners quickly. That meant both takeaways and after pub feeds were possible. Not far off the McDonalds system really.
Yep I do remember going to Indian places with mates and proving how tough we were by ordering “Indian hot” and going about 16 shades of purple trying to finish our vindaloos.
I go for flavour more than extreme heat nowadays.
I love a vindaloo … but I can’t take the next day anymore.
Came within a bees dick of sharting in Waterloo a couple of years ago the day after. Never again.
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I didn’t have to do anything but read that post to know it was you. Stock sauce is the thing but I’ve only recently learned the basis of that. It’s a really good basis for understanding good-ish food but on a quick and wholesale basis.
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@MajorRage said in RIP 2022:
A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
Never heard of him but a huge fan of his work. RIP.
The knock on effect of his 'invention' wasn't just providing 'indian' food that was palatable to the Brits it was the system of base sauces to add to proteins which meant that a restaurant was able to offer a variety of dishes based on spice and heat strength and get them out to diners quickly. That meant both takeaways and after pub feeds were possible. Not far off the McDonalds system really.
Yep I do remember going to Indian places with mates and proving how tough we were by ordering “Indian hot” and going about 16 shades of purple trying to finish our vindaloos.
I go for flavour more than extreme heat nowadays.
I love a vindaloo … but I can’t take the next day anymore.
Came within a bees dick of sharting in Waterloo a couple of years ago the day after. Never again.
In terms of heat, I generally go for the Madras level these days but used to be more inclined towards a vindaloo. Occasionally a phall but that would make my eyes bleed.
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I didn't do many curries in my last time in the UK. Was put off by working in Brick Lane and getting hassled by Banglas to come into their cuzzies place every time I walked outside.
Some really cheap and shoddy stuff around.If you want a more authentic style I can thoroughly recommend anything that Cyrus Todiwallah puts his name to. He and his wife ran a place called Namaste near London bridge but I see that they have moved to Docklands and also a place in the Hilton at Heathrow. He's an ex classical trained chef and has taken that back to proper tradition indian food. Miles off the curry house experience but really worth it.
You may remember him from a TV show with Tony Singh from Edinburgh called The Incredible Spice Men
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@JC You have Rasoi and Indigo which for Kiwi Indian's are not too shabby.
One very on trend but has fucking awful wait times and the other has hundreds of whisky's to complement more traditional fare. Asking for more would be greedy.
The last Indian I went to up here was basically bland pap. I couldn't eat it. I complained, they went and spoke to the kitchen and came back and said oh sorry the chef forgot to add the spice to the sauce - on topic with @crucial comments above. They offered a free naan to compensate.
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I used to work in an Indian restaurant at uni, lived on curry for a year basically. We'd get a container of whatever the chef cooked for us and rice a night, with the occasional naan and as many popadoms as we liked.
I stupidly let the chefs Indian hot curry one night. I genuinely thought I was dying, worse than trying chillies at a chilli party, and was clogged up for a week afterwards. Turns out the chef would do this all the time with new staff, but would go way past Indian hot, and at the same time would make a normal curry for everyone else.
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@MajorRage said in RIP 2022:
A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
Never heard of him but a huge fan of his work. RIP.
The knock on effect of his 'invention' wasn't just providing 'indian' food that was palatable to the Brits it was the system of base sauces to add to proteins which meant that a restaurant was able to offer a variety of dishes based on spice and heat strength and get them out to diners quickly. That meant both takeaways and after pub feeds were possible. Not far off the McDonalds system really.
Yep I do remember going to Indian places with mates and proving how tough we were by ordering “Indian hot” and going about 16 shades of purple trying to finish our vindaloos.
I go for flavour more than extreme heat nowadays.
I love a vindaloo … but I can’t take the next day anymore.
Came within a bees dick of sharting in Waterloo a couple of years ago the day after. Never again.
Until recently I always had the vindaloo almost as if to prove a point. It’s always annoying when the girl orders Butter Chicken and it’s much nicer.
I get that Butter Chicken is basically the Nickelback/660 of Indian…..but I do really like it.
Beef Madras done well would be my favourite though.
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Came to it late
Chicken Jalfrezi and peshwari naan is my go to
Purple Poppadom in Cardiff is elevated Indian
Tremendous
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@Hooroo they've started a thread just for you
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@MajorRage Decades ago, I was a courier driver in London.
One Saturday morning I was in Islington heading back to base in Holland Park, the morning after a particularly memorable Phall. All of a sudden, my stomach started rumbling and I had that 'have to go NOW' message from my guts. I stopped and did what was required at Kings Cross Station. I had only just got the van started again and I got the same message
I ended up pebble dashing the khazi's at Kings Cross, St Pancras, Euston and Paddington (twice).
Each time the fire in my arsehole ramped up by a factor of 10 (like the Richter scale of shits). By Paddington it felt like my arse was a fusion reactor that could have powered the entire uk with the heat generated and I was standing forlornly in the toilet splashing water from the sink on my backside trying to prevent a nuclear meltdown - not giving a fuck if anyone walked in with tears of pain streaming from my eyes.
I did make it back to Holand Park and spent an hour on the toilet in agony. Went out that night for a few beers and ended up having anoth phall...
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@MajorRage Decades ago, I was a courier driver in London.
One Saturday morning I was in Islington heading back to base in Holland Park, the morning after a particularly memorable Phall. All of a sudden, my stomach started rumbling and I had that 'have to go NOW' message from my guts. I stopped and did what was required at Kings Cross Station. I had only just got the van started again and I got the same message
I ended up pebble dashing the khazi's at Kings Cross, St Pancras, Euston and Paddington (twice).
Each time the fire in my arsehole ramped up by a factor of 10 (like the Richter scale of shits). By Paddington it felt like my arse was a fusion reactor that could have powered the entire uk with the heat generated and I was standing forlornly in the toilet splashing water from the sink on my backside trying to prevent a nuclear meltdown - not giving a fuck if anyone walked in with tears of pain streaming from my eyes.
I did make it back to Holand Park and spent an hour on the toilet in agony. Went out that night for a few beers and ended up having anoth phall...
That’s about as stressful a situation as any person can have.
Alleviated of course by the massive relief of getting it sorted ( often in less than ideal locations )
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@JC You have Rasoi and Indigo which for Kiwi Indian's are not too shabby.
One very on trend but has fucking awful wait times and the other has hundreds of whisky's to complement more traditional fare. Asking for more would be greedy.
The last Indian I went to up here was basically bland pap. I couldn't eat it. I complained, they went and spoke to the kitchen and came back and said oh sorry the chef forgot to add the spice to the sauce - on topic with @crucial comments above. They offered a free naan to compensate.
Yep, we’re regulars at Rasoi. But I really miss the mystery meat in loosely defined gravy served in places with tasteless ambience and doubtful hygiene that you get in the UK. Curry houses shouldn’t be special, they should be accidentally amazing.
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