Now he’s famous with his own chain of (****) restaurants and multiple TV deals and you make cockroach curry and serve it in a bed pan for 65p
Hey brb, can "us" Asians" get in in the curry debate? Cheers or deleting that post you're not a bad egg really
Mate the problem is restaurant type cooking and what Indian/Pakistani folk really eat is chalk and cheese. It's changing but there was a reason Indian restaurant staff are the only Indian/Asians there. And even they have a staff curry, usually watery
We've done this before, whether it be Asian or even Italian food, in Britain it's nothing like the original, made to suit the British palate. I'm sure you remember our al dente discussion regarding pasta.
Spot on. If I tell my mum about the whole onion base gravy restaurants use she'd go mental I saw the chicken Tikka massalla discussion before. This was never the sweet creamy dish we see in restaurants. It was a spicy one so ginge was right As for korma its not coconut as ginge says. It's ground cashew paste etc. Inspired by the mughals Indian restaurants have taken a traditional curry and made 10 from it by adding or removing bits The British palate has changed though and some if teh sweeter dishes are not as popular. Something like a jalfrezi is closest to home cooking but again not with a base gravy thrown in.
I don't pretend to know anything about curries, but i was watching the discussion and could tell ginge was right. Most of what was said i read as a recipe suiting a British palate. But Brits do travel more now and are beginning to learn the differences, although a lot of Brits still complain because they aint got a clue or too ignorant to accept the genuine article (for want of better words).
Doesn't work right without a bread or rice. I've eaten it with a spoon...but it's been a last resort.
