wait till you tried it, might hate it. Different ball game when cooking at home. Can be labour intensive depending on what is being made
Over the years we've had people come to our house and have the genuine thing and if anything it put them off restaurant curries. Like a lot of trades the Indian restaurant was usually an end of night, after 20 pints, kind of tradition. So I've seen some right slop being dished out. All food colouring and ****e. Now many folk go for a proper meals so the food has got better. Also the competition has made some up their game and go a bit more "authentic"
When I could actually eat proper curry I used to ask for a handi which I believe is the staff curry? One or two restaurants have actually put a handi on the menu. My local is a Sikh ran place. They just do two curries and loads of vegetarian stuff. His lamb curry is tremendous as is just a home cooked curry. He also makes a keema curry which is by far the nicest curry I’ve ever eaten.
Not going to lie, I've always thought curry photographs badly. That said his curries do look how I'd expect, albeit small portions for a restaurant imo.
A lot of places now are doing this. Where they have a set number if curries precooked from scratch that they basically heat up and serve. Some folk don't like that and prefer it "fresh cooked" nit realising that the fresh cooked are just sling together with precooked stuff. There is a place in Bolton called rice and 3. You get a plate if rice and three curries on top of it for a fixed price. Dirt cheap and delicious. They do different combos on different days and you don't get a choice as such
true. And I guess the traditions are different. So in a house you'd get a small bowl of curry and loads of rice or naan/roti In Brit restaurants you get a huge balti with loads of sauce and folk split a small plate of rice. Reason home cooked curries are strong is because the sundries are what you eat more of, if that makes sense? Brits eat curry like you would a stew. Whereas me for example could have a very small amount of curry but have two roti
Was watching a discussion on the British diet in say comparison to Italian diet, regarding obesity and it was much as i knew. The Brits eat in too short space of time and pile it high. Where as with Italians they eat many small courses over twice if not three times the length of a full British course.
Got a joint of beef to cook shortly. Got sprouts, pigs in blankets, parsnips and cauliflower cheese to make. All I have done so far today is go downstairs make bacon butties and come back to bed.
Family meals are important in most cultures, was same in Britain Nowadays it's all food on the go and grab what you can. I live near some Afghanis and they do what we used to do as kids. Breakfast was a home cooked meal rather than cereals or breakfast bars etc. Then we would eat once coming home from school, again home cooked from scratch meal. No problems using butter instead of low fat margerine etc and other stuff we are told to avoid these days. All slim and strong Interesting study I came across a while back. As per it's from America charting back to the 70's. What they found was that the rise in obesity and diabetes etc coincided with the generations who started eating low fat.stuff and using oils and margerine instead of full fat butter etc. Similar pattern over same timescales in uk Fresh natural foods were always better
Spent some time with Chinese folk , Hong Kong based and was amazed how much food plays a role in their lives. Yet no fatty in sight Think our relationship with food is all wrong
Never seen that Pakistani dish in a mainstream British curry house mate but I know that pretty watery any coconut?
In British Restaurant curry’s for korma or passanda’s most use coconut milk flour sugar & almond flour to thicken the sauce and some I’ve worked in didn’t use oil in those two dishes. Authentic they probably are not but cater for a specific palate.
