Yes, the other day I made a very nice curry in my vat in the bathroom, very nice curry I make. When I was living in Florida there was an indian place down the street, taste of india, it was awesome, got it at least once a week. Not as many indian places here in Ohio/KY but loads of Burrito spots. weird.
Vindaloo is too hot, I like a Madras but beyond that the heat takes away any taste. Jerk Chicken is a fav hot dish at the moment, great for the BBQ.
You can get Indian food here but not usually the really hot South Indian food. There is variety though... Indian is nowhere near as common here as say Mexican, Chinese, Italian, Thai, Vietnamese or Korean. Or just about any other nationality... America has way more restaurants in general than the UK. It is typically just expensive restaurants that serve Indian. My typical anniversary date is to the Indian restaurant.
I miss vindloo's. Used to eat them fairly often. As I said above, I've eaten them after being 'spiced up' too
I take it you have never even heard of Phall then? It's a British/Asian Indian curry, which originated in Indian restaurants in the UK. It's way hotter than vindaloo only for serious chilli heads. You can find recipies online but I haven't tried one. Had a taste of someones once, it's just stupid hot.
madras, korma, chutney, jalzeri, so good! Like mlk said we also have Thai and Vietmanese food which is tremendous as well. Chinese and Mexican are literally on every corner, along with Italian/pizza joints. If you want a massive burrito ( about as big as your head) come to cinci, we have chipotle, moes, la taquieria, curritos, hot head, qdoba to get your burrito on.
http://www.curryfrenzy.com/curry/recipes/Chicken-Naga-Phall.html Ingredients: •800g Diced Chicken, breast or dark meat as you prefer •1 Cup/300ml Water or Chicken Stock •2 Small white onions finely chopped •2 Teaspoons Ginger Puree •2 Teaspoons Garlic Puree •200g Butter Ghee •1 Teaspoon Turmeric Powder •4 Teaspoons Mild Curry Powder •8 Teaspoons Chilli Powder •1 Teaspoon Garam Masala Powder •1 Teaspoon whole Sizzling Seeds •4 Dried Naga chillies Crushed in a plastic food bag •100ml Natural Yogurt •1 Tin Chopped Tomatoes •2 Tablespoons Tomato Puree •200ml Pureed Onion •Slices of fresh Habanero or Scotch Bonnet Chillies (or Fresh nagas if you can get them) to garnish To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time. Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds and cook until they sizzle and crackle then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour. Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes. Now add your 800g Diced Chicken, breast or dark meat as you prefer stir in well. Sprinkle in the crushed Naga chillies careful not to touch with your hands directly Mix the Yogurt, Chopped Tomatoes, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally. Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Slices of fresh Habanero or Scotch Bonnet Chillies (or Fresh nagas if you can get them) and serve.
It is an older one, 2010 I believe. The guy cooking it has to wear a gas mask contraption due to the fumes could scorch his face! Adam is nuts, though.
I've seen that one. Adam smells the stuff whilst it is cooking and about chokes to death He has milk, ice-cream etc with it but nothing works!
It looked like an awesome indian place too. I haven't really been keeping up with the new stuff. Too team based and ****, just want to see that fat bastard glutton his way to greatness.
I don't watch them as the series go on TV anyway. I've downloaded all the Man v Food series and have been slowly working my way through them. See a few odd episodes on Dave still too
I have not had phall. I like spicy but vindaloo is usually spicy enough for me... something I would try at least once though. One odd thing I've noticed about small to medium sized us cities... they tend to have a dominant restaurant type. If you take away fast food... 3 out of 4 restaurants in the first US city I lived in were Italian... moved 30 miles west and 3 out of 4 were BBQ. Moved an hour SE to Columbia and here 3 out of 4 restaurants are Mexican. It was odd on my recent trip to Wisconsin... didn't see a single Mexican restaurant. No wonder 90% of restaurants go out of business in first 2 years here... no one does any market research to see what type of restaurant the areas needs. They all build the same as next door.
Or, maybe the market research shows that the people in those areas are boring ****s that won't try anything else?
Incidentally eaten at a few British restaurants in US... they were both awful... tasted like pub grub from the 80s. When I make a steak and potato pie at home I don't put canned peas and carrots in them. No other 'national' theme restaurants uses exclusively canned vegetables... why do british themed restaurants here insist on trying to get that same cheap-food vibe as the 80s pubs. No wonder Americans think we have bad food. Nothing better than a Cornish pasty (that doesn't use canned vegetables and have that tinny taste)
