Pathia is my favourite. It didn’t make the list!
of those in the list - probably Dansak (without the pineapple ) then Dopiaza.
My fav recipe for cooking ag home is a more “authentic” Chettinad Chicken.
Couldn’t disagree with either of those choices.
I like them all except for a Phaal (I’ve never seen the point).
I don’t do restaurants for curry unless I’m in the Black Country or India/Bangladesh (although I’m determined to try the Turan), I make my own. This is purely down to trying to keep it as authentic as possible.
Since my last visit to the Sub-continent, I’ve not been able to eat British Indian.
mushroom balti and fortunately minutes from a balti belt of shops
Pete, Adam, Edd and I are going there this evening - you’d be more than welcome to join us bruv
Thanks Jim. I have a weekend off too. Sadly, Strayans are over and we are heading off to Southampton this afternoon for a couple of days.
It WILL happen though
I cook a curry every Saturday for the evening and for Sunday. One of our favourites is a sweet and sour Balti chicken, pretty hot. Usually with tomoto rice or prawn and mushroom rice. Today we fancied something cooler so its a Chicken Korma. I’ve also made an aubergine and mushroom curry with aubergines picked from the greenhouse this morning. That is a fir bit hotter.
For a takeaway I really like a lamb jalfrezi, with extra chillies. Not very authentic, but whatever.
I used to make a lot of curries, usually Madhur Jaffrey recipies, but Ellie doesn’t like curries, so I don’t bother much anymore.
Actually, I quite fancy one now…
If I’m looking to eat an Anglicised, plastic curry, it has to be a Chicken Tikka Garlic Balti.
I will accept no cheap imitations.
Beef Rendang or Thai red/green with chicken thigh or king prawns.
I do like a lamb bhoona me but not had one for ages.
Not had one, or not had a decent one ?
All curry, every curry, curry every night.
Thinking about it - the best bhoona I’ve ever had was home made with mutton rather than lamb - drooling just thinking about now
Had a Dessi last night, not traditional but chefs dish at our local. Made with a naga pickle amongst other things.
Very tasty and nicely spicy.
It’s all much of a muchness to me.
I don’t get it really. The majority of restaurants serve ubiquitous gloop with poor meat. The better places just serve better meat in something hot with a bit more taste.