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/ck/ - Food & Cooking

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6106053 No.6106053 [Reply] [Original]

Really new to this. Been cooking Indian food since 13 yrs old and now chef at Indian restaurant. Ask anything; recipes, tips or general questions about Indian restaurants. Thanks

>> No.6106101

DOn't expect too much and this board is really slow, don't worry if you think you're being ignored.

I'll start: how do I make that fucking awesome onion chutney, green sauce and tamarind sauces we get on the table as condiments?

what's your best malai kofta recipe?

how do you do murgh makhani and is it true that every indian chef is judged by how good their murgh makhani is?

>> No.6106131

>>6106053
So a number of years ago I had a pretty awesome shrimp dish at an indian restaurant in the middle east. There was a sort of puff pastry cover that was baked onto the dish and they cut it away at the table releasing a cloud of fragrant steam. Do you know what this is called and is it common?

>> No.6106133

>>6106053
What are the good Indian cookbooks? Like with legit recipes and techniques.

>> No.6106140

>>6106053
That picture is fucking stupid and you should feel bad for posting it.

Also, could I cook achari gosht with beef instead of lamb?

>> No.6106151

>>6106140

>Also, could I cook achari gosht with beef instead of lamb?

why the fuck couldn't you

>>6106131

i've seen the technique before, sometimes biryanis are served with a bread lid. can't remember the name off hand

>> No.6106157

>>6106131
I think it's a morrocan thing.

>> No.6106162

>>6106151

Could have been a biryani but it it was on the wet side compared to other biryanis I've had

>>6106157

Definitely not a moroccan place, unless moroccan food is influencing indian which I guess hey you can never rule that out

>> No.6106286

>>6106101
>>6106101
>>6106101
My first reply. Haha
Onion (assuming you're referring to the diced onion which is red in color) = diced onion soaked in vinegar and red food color (they use so much food coloring, my restaurant doesn't)
Green chutney = coriander, quarter onion, water, coriander powder, lime, salt, ginger... All in a blender. We never get it right the first time. Usually have to blend and rebelend after adjusted the lime/salt.

Tamarind = bit more challenging. Temper oil with fennel seeds, coriander seeds, cumin, add Tamarind concentrate, a few dates and lots and lots of sugar,water, boil and blend.

Malai gravy = loads of oil (essentially frying the gravy), cumin, turmeric, coriander pwder, cashews, dried fenugreek leaves, garlic and ginger (more ginger than gsrlic) , onion sauce (boil a few onions and blend into a smooth/thick paste), a bit of tomato puree, lots of heavy cream.... Blender again lol and then boil in the pot. Add water and adjust spices as needed.

Sorry for the long answers but there are so many nuances.

>> No.6106287

why r indian restaurant owners so cheap?
they literally reuse the same oil like 10x

>> No.6106289

>>6106101
I can figure out of the reply properly lol I'm such a noob... Forgive me

>> No.6106294

>>6106101
I'd say chefs are judged by their Makhani gravy I'm general and Dal Makhani (I find the Dal Makhani to be most telling because the technique is very nuanced). Lentils try quickly so you need to get all the flavors in @ the right times. The worst Dal Makhani is loaded with butter or cream.... Chefs use the fat to cover up lack of flavor. Really irritates me.

>> No.6106299

>>6106131
Sounds middle eastern...not Indian. I'll ask a colleague who is skilled in that area and get back to you.

>> No.6106305

>>6106287
Hell yes they are and to be honest, most of them are really frugal when it comes to cleanliness. They're generally not well-educated either.

>> No.6106308

What do you think of Vahchef on youtube?

>> No.6106310

>>6106133
I've looked at many of them and haven't found one I like yet. I'd recommend a Google search of Indian recipe blogs or chef harpal Singh on YouTube is pretty good, one of the few celebrity chefs who I respect.

>> No.6106313

>>6106140
Lol its a terrible pic but it was forcing me to upload something and this is the first that showed up.

The briyani technique is called "dum" cooking.

>> No.6106316

>>6106308
Not a fan but could be because of his misplaced enthusiasm. Haha.

>> No.6106321

>>6106287
Most of the desserts (with exception of kheer) are frozen or canned. I know it hurts.
Many lassi = canned Mango pulp, blended yogurt, heavy cream, tons of sugar and yellow good color. Sorry for the disappointment guys

>> No.6106323

>>6106101
Can anyone tell me how I can include my name, nik in the replies? I'm using clover for Android app.

>> No.6106514

Why are indian food reviewers on Yelp such a bunch of dicks?

everytime I look at an Indian restaurant it could have a Michelin star and some guy named Raj will have a one star review up "FOOD HAS NO FLAVOR OR SPICE OWNER WAS VERY RUDE MY MOTHER MAKES THIS DISH MUCH BETTER"

why are Indians so picky and critical?

>> No.6106518

>>6106514
>FOOD HAS NO FLAVOR OR SPICE OWNER WAS VERY RUDE MY MOTHER MAKES THIS DISH MUCH BETTER

Protip: every ethnicity does this in their yelp reviews. Before yelp they were doing it at the table to each other.

>> No.6106536

>>6106286
>>6106294

good answers thank you chef. the malai sauce sounds amazing.

more questions, how to Indian restuarants make food more and less spicy without changing the flavor?

also, do you give white people less hot food as a policy?

>> No.6106625

>>6106514
Lol I have noticed that too. This guy "Paul" did that to my restaurant it was clearly a competitor because I was his only review. I suspect that this happens often.

>> No.6106630

>>6106536
Thanks, I appreciate it.
Red chili powder is the lever used to increase or decrease the spice level without compromising the flavor.

>> No.6106639

>>6106536
And no, I don't change spice level based on ethnicity. Interestingly, my nom-indian customers are often the ones who request "extra spicy".

Anyone here in nyc area?

>> No.6107241

>>6106625

i saw this happen locally, it was the exact same complaint about 3 indian joints around me right after a new (shitty buffett lunch style) one opened up

>flagged and complained to yelp
>shadowbanned
>welp

anyway fuck online reviews

>> No.6107248

>>6106639

that's because they think you are giving them the gwailo bland treatment. Every white person is afraid they're missing out on something

one more question.

how do you make a sauce with many tastes and what is the name for that? l

like I eat one bite and it tastes sweet, but then hot, but then savory, but then some flavor and then another flavor etc etc?

>> No.6107610

>>6106316
Thanks for the reply. I am a fan of his work although its rather hard to make any of the recipes he puts out besides Butter Chicken, a few chutneys, and the basic chicken curries here in the U.S. Not easy to find ghee, mustard seeds, marsala powder, indian dals, curry leaves. x(

>> No.6107632

>>6107610
But you can make ghee yourself very easily, as for the others have you tried any ethnic shops? They may make you feel unwelcome at first but once you show a genuine interest they're normally very helpful

>> No.6107844

>>6107248
Hmm... Can you describe the sauce.. The color or any other characteristics?

>> No.6107913

>>6107610
To be honest, you can just replace the ghee with cooking oil. Sure, you're missing out on a dimension of the flavor, but you'll hardly notice.

>> No.6107958

I live in a country with no Indian immegrants and as a result almost no indian food is available but it seems delicious.
What would you advice to prepare to get into it? It shouldnt have any extremly exotic ingridients

>> No.6107965

>>6106299

no, for the third time, it was not middle eastern. it was in the middle east, but the restaurant was indian as fuck. it was in the middle of a 100% indian neighborhood, every last customer and staff member was indian, my hosts were indian, and it was presented to me as an indian dish.

there are people other than arabs living in the middle east. actually I had better indian food in the gulf than what I get back home, and we have quite a lot of indians in my city.

>> No.6107974

>>6106053
Didn't know that Indians had cuisine as such. Thought it was just buffalo and firewater.
>thanks OP

>> No.6108091

>>6107958
If you can get your hands on some basic spices: cumin, coriander powder, garam masala or curry powder and turmeric. Simple gravy - heat oil in a pan, add: cumin, turmeric, garlic, ginger, onions.... Sautee... Green peppers, salt, rest of spices, tomatoes, a bit heavy cream and then your favorite protein or queso blanco. This is a dish called Kadai paneer... The gravy is a Kadai gravy. Like I said, you can add anything to it once you make the initial gravy. A pinch of sugar will elevate it as well

>> No.6108097

>>6107610
What do uou need? I can ship some stuff to you if you want.

>> No.6108102
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6108102

>>6106053

>> No.6108119

>>6108097
Ship it to me.
Here's my website...
http://www.419eater.com/

>> No.6108124

>>6107610

amazon.com

ffs

>> No.6109413

>>6107965

were the prawns mixed or placed on rice under the purdah?

>> No.6109451

>>6108119
Oh you.

>> No.6109844

Thanks for the posts op... Do you have the makhani gravy recipe if you could be so kind?

>> No.6109887

>>6109413
>purdah

YES! this looks like what I remember. thank you indian chef guy.

>> No.6110046

How do you make biryani so amazing? When i get it in the restuarant its light and fluffy and amazing but when i make it at home its just like indian-flavoured chinese fried rice everything is heavy and soggy/greasy

>> No.6110050

What is your favourite takeaway meal and ethnic cuisine that is not Indian?

What was the most amazing non-Indian food you ever ate and where?

>> No.6110085

Thanks for the posts op... Do you have the makhani gravy recipe if you could be so kind?

>> No.6110109

>>6108091
Could you be slightly more exact in the amounts of each ingredient I have to use? Thanks. I've had dishes like Palek Paneer, Briayni etc. in Singapore and I loved them. Used to go to the Little India in SG and tell the spice stall owner what kind of meat I wanted to put in my curry, and he'd whip up a blend of spices for me. Now that I'm living in the West I miss authentic Indian food, but Indian cuisine seems too complex for me to adjust the ingredients according to taste when I'm cooking at home.

>> No.6110404

>>6109844
Sure no problem. Heat generous amount of oil in a saucepan, add a bit of cumin, garlic, ginger, coriander powder, turmeric powder, garage masala powder, cardamon seeds if possible , half a cup of onion sauce (thick puree of boiled onions), wait 5 min, add one cup Tomato puree, salt, half tablespoon of sugar, 4-8 Oz of heavy cream.. Wait 5 mins and put into a blender. Now add the blended mix in a saucepan cook for 5 mins.. Add water to bring to your consistency and add spices, salt, as needed.

Sorry for terrible grammar. I'm using my smartphone so have to be brief.

>> No.6110412

>>6110046
Good question. Cooked the vegetables gravy with spices separately and cook them well do they reduce to a drier mix. Cook basmati rice separately and when draining water from rice use a colander and rinse cold water over it so it stops cooking. This will keep it fluffy

>> No.6110441

Give us your best recipe for chicken tikka masala. Please. PLEASE.

>> No.6110482

>>6110050
>>6110050
>What is your favourite takeaway meal and ethnic cuisine that is not Indian?
>What was the most amazing non-Indian food you ever ate and where?
>>6110050

Thanks for the Q.
I enjoy the flavors of real Mediterranean foods. Falafel, hummus, tabuleh, fresh grilled vegetables.
Smith's in nyc - cauliflower fontina pizza

>> No.6111518

>>6110441
>>6110441
>Give us your best recipe for chicken tikka masala. Please. PLEASE.
>>6110441
Hey there. You can take a look at my previous post on the Makhani gravy which is the gravy of CTM only difference is that CTM has "tandoori paste" and the chicken is marinated in the tandoori paste for about 3 hours in the oven. Uou can also add half a tablespoon of the paste to the gravy. Hope this helps

>> No.6112114

>>6106053
are you from gowa?
because every indian cook i work with is from gowa?
and how do you make your masalla because every indian cook i work with always have different way?

>> No.6112340

>>6112114
>>>6106053 (OP) (You)
>are you from gowa?
>because every indian cook i work with is from gowa?
>and how do you make your masalla because every indian cook i work with always have different way?
>>6112114
I'm from Mumbai. Moved to the US when I was 5 years old.
Haha that's a long answer but I roast and grind from whole spices.

>> No.6112361

>>6106053
I don't get it how to make that delicious rice.
Especially, anda chawal. With eggs, onion and green peas. And the rice is partially yellow (must be safran ?).

Also i would love to have a recept for:
Vegetable Shari Korma

THANKS

>> No.6112411

>>6112361
>>>6106053 (OP) (You)
>I don't get it how to make that delicious rice.
>Especially, anda chawal. With eggs, onion and green peas. And the rice is partially yellow (must be safran ?).
>Also i would love to have a recept for:
>Vegetable Shari Korma
>THANKS
>>6112361
Follow my biryani recipe above and replace veg with whatever you'd like. The yellow color is either turmeric or some restaurants use yellow good color.
Veg korma - oil, cumin, ginger, garlic, rough chopped onions, 5 min, coriander powder, pinch of garam masala, turmeric, 3 mins, add vegetables, salt, 5 mins, tomato puree, paneer (optional), heavy cream, pinch of sugar.

>> No.6112876

How do I use mustard seeds? And also at what time in the curry should spices be added?

>> No.6112982

>>6112876
>How do I use mustard seeds? And also at what time in the curry should spices be added?
>>6112876
Really depends on the dish but generally a rule of thumb is to add it right before you add the gravy of vegetables. You want the spices to roast in the oil for 2 mins (before it burns).
Mustard seeds - add to oil, you will hear them crackle and jump around..dont let them do this for too long else it will start to burn

>> No.6114403

how to make a good korma (or other non-spicy curry).

Spicy food really wrecks my stomach for some reason, cannot each much of it.

>> No.6114414

>>6106053
I fucking love palak paneer, know any similar recipes?

>> No.6114889

>>6114403
>how to make a good korma (or other non-spicy curry).
>Spicy food really wrecks my stomach for some reason, cannot each much of it.
>>6114403
Sure. Use the veg korma recipe above and add cashews to the mix. Korma is generally mild s8nce the base is onion, cream, light Tomato.

>> No.6114890

>>6114414
>>>6106053 (OP) (You)
>I fucking love palak paneer, know any similar recipes?
>>6114414
Me too, it's very nutritious too.
You want the recipe for Palak Paneer or just other spinach based dishes?

>> No.6115464
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6115464

I also would like to make really nice naan.
Do you have a good recipe ?
Also, should i make them in the oven or can i make them in the pan ? Would it be better to buy backing stone like in the picture ?

>> No.6115467

Is buying garam masala a fine substitute for making your own? Do you buy or blend it yourselves?

>> No.6115541

That pic is shit OP.

anyway, great thread so far here are my questions:

How do you make money in an Indian restaurant, what are the high margin items and how much do you pay the cooks? how many in your kitchen?

Do you try and do upscale/nouvelle cuisine at your shop or is it standard stuff aka tandoor and Gujarati food like so many Indian restuarants?

Do you have a particular style or school of Indian cooking that you follow?

>> No.6115683

>>6110482

Interesting.

>> No.6116378

>>6115464
>I also would like to make really nice naan.
>Do you have a good recipe ?
>Also, should i make them in the oven or can i make them in the pan ? Would it be better to buy backing stone like in the picture ?
>>6115464
I don't have much experience with naan. But would absolutely be better with backing stone. Also bear in mind that tandoors are at a very high temperature so you'll have to heat the oven at high as possible. It usually takes two mins for a naan to cook and the tandoori chefs (guys who make naan) put their arms inside the oven and smack the naan against the sides. Most of these guys have no hair on their arms as its all been seared off. Proceed with extreme caution.

>> No.6116383

>>6115467
Buying is totally fine, it just varies by Brand. Get a decent brand and avoid the Pakistani types; completely different flavor. >>6115467

>> No.6116532

>>6115541
>That pic is shit OP.
>anyway, great thread so far here are my questions:
>How do you make money in an Indian restaurant, what are the high margin items and how much do you pay the cooks? how many in your kitchen?
>Do you try and do upscale/nouvelle cuisine at your shop or is it standard stuff aka tandoor and Gujarati food like so many Indian restuarants?
>Do you have a particular style or school of Indian cooking that you follow?
>>6115541

My restaurant is not the conventional type, we don't prey on unsuspecting customers by drowning dishes in food coloring, butter or grease. I'll answer this question from the perspective of a conventional Indian restaurant that dominates 95% of the market.

Samosas, desserts, lassi, rice are all high margin.
Super high margin = papadam, chutneys, raita, most appetizers (frozen and then fried).

***Another source of revenue that very few know about = tips left for writers are actually given to the owners, not the waters themselves. *** next time, ask your waiter if he/she will be the recipient of the tip. Please do report back your findings.

Generally 1-3 Hispanic helpers, 2 chefs (one tandoori and curry)

>> No.6116610

Sorry guys, I haven't read through the thread, but does anyone have a good recipe for curried chicken in a slow cooker? I got a slow cooker for christmas and want to try it out.

>> No.6117639

>>6116532
>***Another source of revenue that very few know about = tips left for writers are actually given to the owners, not the waters themselves. *** next time, ask your waiter if he/she will be the recipient of the tip. Please do report back your findings.


NO

FUCKING

SHIT

wow OP you just blew my mind. next time I get an Indian waiter I will personally hand him a jackson and give the owner a piece of my mind that is absolute fucking BULLSHIT

>> No.6117642

>>6116532
>Generally 1-3 Hispanic helpers,

>why are mexicans so good in the kitchen
>why, God, why?

>> No.6117645

>>6106131
could be a prawn puri type thing, although that's more like a puffy flatbread

>> No.6117775

>>6106053
What would you say is the best dish to start out with if you want to experience indian cuisine?

>> No.6118042

>>6117775
>>>6106053 (OP) (You)
>What would you say is the best dish to start out with if you want to experience indian cuisine?
>>6117775
Great question. Try out the paneer Makhani or Malai kofta and garlic naan. My absolute favorites and probably the reason I became so fascinated by Indian cooking.

>> No.6118056

>>6117639
>>>6116532 (You)
>>***Another source of revenue that very few know about = tips left for writers are actually given to the owners, not the waters themselves. *** next time, ask your waiter if he/she will be the recipient of the tip. Please do report back your findings.
>NO
>FUCKING
>SHIT
>wow OP you just blew my mind. next time I get an Indian waiter I will personally hand him a jackson and give the owner a piece of my mind that is absolute fucking BULLSHIT
>>6117639

Great idea.
One thing I should have mentioned but failed to is that the waiters are generally on a "fixed salary" ranging from $300-500 per week so the point made by owners is that the waiters don't have to worry about their pay varying since it's "guaranteed". And this is probably why service is so terrible sometimes because waiters don't have an incentive to provide excellent service.

However, the owners are robbing the unsuspecting customers who are leaving tips for waiters only to be swallowed by the owners. Again, I urge you to ask your waiter and report back your findings.

>> No.6118735

>>6116532
>>6117639
Incidentally, I looked up reviews for an Indian restaurant I liked a while back. All the reviews were good except from one guy who used to wait there, but said he quit because the tips go straight to the management.

>> No.6120441

>>6106053
bump

>> No.6120455

>>6120441
Why the fuck do people do this?

You either have quality content to add, or you don't.

>bump
Not quality.

>Indian
NOT QUALITY

>> No.6120633

>>6118735
>>6118735
>>>6116532 (You)
>>>6117639
>Incidentally, I looked up reviews for an Indian restaurant I liked a while back. All the reviews were good except from one guy who used to wait there, but said he quit because the tips go straight to the management.
>>6118735
Not surprised. This is definitely the norm and not the exception.

>> No.6121122

>>6106053
I want to learn to make some awesome ass Sambar Soup, any tips you have for that would be appreciated.

>> No.6121141

What spices do they use on tandoori chicken to get such a nice pink/red color?

>> No.6121451

>>6121141
Slow cooking the chicken keeps the meat pink.

>> No.6121460

Do you do mainly Punjabi stuff?
I want to impress my friends with something really tasty and as authentic as it can go. We meet up around every other week for a dinner party and it'll be my turn to cook soon and we've never done Indian food.
I want to do Samosa's for an appetizer, but idk what after.

>> No.6121906

>>6121141

tandoori masalas usually contain quite a lot of cumin, paprika, chilli, nutmeg and turmeric powders, which give an earthy reddish colour, alongside the other masala spices and garlic and onion powders, often with salt and citric acid.

many commercial tandoori masalas have food colouring added to them and many restaurants add it too. it puts me off when it's overdone.

>> No.6122239

>>6121460
>Do you do mainly Punjabi stuff?
>I want to impress my friends with something really tasty and as authentic as it can go. We meet up around every other week for a dinner party and it'll be my turn to cook soon and we've never done Indian food.
>I want to do Samosa's for an appetizer, but idk what after.
>>6121460
OP here. Here's an authentic menu with low difficulty, you can find most recipes online but Lmk if you have specific questions.
Samosas
Punjabi chole
Rajhma
Palak Paneer
Jeera rice
Naan (I'd order this from a cheap take out place)

>> No.6122248

>>6121141
>What spices do they use on tandoori chicken to get such a nice pink/red color?
>>6121141
Sadly, the red color is food coloring. The spices have nothing to do with the color.

>> No.6122249

>>6122248

>The spices have nothing to do with the color.

not true, it's just fainter than with colouring.

>> No.6122273

>>6122248
>Sadly, the red color is food coloring.

Maybe in a shitty restaurant. It ought to come from the turmeric, paprika, and saffron in the seasoning.

>> No.6124613

>>6122273
>>6122273
>>>6122248 (You)
>>Sadly, the red color is food coloring.
>Maybe in a shitty restaurant. It ought to come from the turmeric, paprika, and saffron in the seasoning.
>>6122273
This is untrue.

>> No.6124633

>>6124613
>This is untrue.

Not at all. The tandoori seasoning I buy (from The Spice House if anyone gives a shite) contains no red food coloring. But it does leave a lovely red color from the aforementioned spices.

Therefore I'd say that yes, you only encounter red food coloring if you're eating at a shitty establishment that can't bother to use proper seasonings.

>> No.6124744

What's the best proportion of mung lentils to other lentils when making a basic dal?

Is there any advantage to frying all the spices before adding lentils and water? I tend to fry only the cumin seeds, then add lentils, water and other spices together.

>> No.6124793
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6124793

>>6106053
WHAT
IS
CURRY?

>> No.6124816

>>6124793

A stewed dish common to India, Pakistan, etc, primarily flavored with turmeric, cardamom, fenugreek, etc.

It's also the name of a specific plant.

>> No.6124822

>>6124816
What about dry curries?

>> No.6124828

>>6124822

I have never heard of such a thing. Can you name the dish specifically?

>> No.6124840

>>6107241

This don't trust yelp at all, if you want reviews get them from a reviewer not the public.

>> No.6124842

>>6124828

Got a few of these in an indian cookbook I have, brb one sec while i get it.

>> No.6124846
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6124846

>>6124828
>>6124842

here you go.

>> No.6124849

>>6124846

Interesting. I've never heard of that before. You learn something new every day.

But keep in mind that "curry" is a very vague term. Looks like you found an exception. It's clearly not stewed but it has the same sorts of ingredients.

>> No.6124856
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6124856

>>6124849

Admittedly there are very few dry curries in this cookbook and the vast majority of curries are wet. they all are in the vegetable curry section too.

another one here. pic of dish to come

>> No.6124860
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6124860

>>6124856

>> No.6124864
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6124864

>>6124860

last one

this book has a few hundred curry recipes in so it shows how rare they are

>> No.6124904

>>6124864
>>6124860
>>6124856
No one in India calls any dish a curry. Curry leaves are often used in some dishes but no dish itself is called curry(apart from anda curry and a few seafood dishes which became popular in the last century or so). Dry vegetable and meat dishes are also very common. As a matter of fact the most common meal in India is a dry vegetable dish along with a dal(lentil stew) and either rotis(flatbread) or rice or both. I think the book you have has just decided to call some of the dry dishes, dry curries. Which is okay since the term curry itself has no meaning in India and you can use it as you like.

>> No.6124914

>>6124904

Its a cookbook by Rick Stein who is a British cook.

The reason he's called everything a curry is because we basically call all Indian and Pakistani mains curries.

If it were written by an Indian it would i'm sure have the traditional names on there.

>> No.6124925

>>6124914
I get that. And I'm okay with that too since most traditional names are hard to pronounce and they even change from region to region. What I don't get being surprised that dry curries exist. If curry is just the name of any main then obviously dry main dishes exist. As a matter of fact more than 50% of Indian main dishes are dry.

>> No.6124934

>>6124904

>No one in India calls any dish a curry

that's not true

>> No.6124961

>>6124934
I'm Indian. Apart form the exceptions I mentioned and a few more that may have escaped me(brain curry comes to mind) no one here calls any dish a curry. It is certainly not a blanket term. And none of the dishes called curry have been around for more than a century.

Here's the menu of one the most popular restaurants in Delhi. The only curry on there is fish curry which was in my list of exceptions.
https://www.zomato.com/ncr/gulati-pandara-road-new-delhi/menu

>> No.6124964

>>6124961

there's tons of exceptions esp in areas with strong ties to the raj

>> No.6124971

>>6124961
>brain curry comes to mind
kek

>> No.6124996

>>6124964
>esp in areas with strong ties to the raj
Like Delhi, their motherfucking capital? On any menu across India you won't find more than a handful of dishes called curry. And they'll be the same few dishes. The exceptions.

Regardless my point was that usage of curry as a blanket term is completely a western invention and they can use it as they like.

>> No.6125000

>>6124996

you don't get that on that many english menus either, the fact is that they know what curry means and they use the term in some contexts.

>> No.6125017

>>6125000
>the fact is that they know what curry means and they use the term in some contexts
Yeah I can somewhat agree with that. My initial post was strongly worded because it pisses me off how Indian cuisine and curry have been conflated to mean the same thing. It'd be like if French cuisine and their sauces were conflated.

>> No.6125053

>>6125017

totally fair to word it strongly, i was just being pedantic.

i think a lot of the UK has a more developed understanding of indian food these days that we recognise 'curry' as a historical english term for the kind of anglo-indian dishes popular during that period. i mean we still 'go out for/order a curry' but the vast majority of the time the actual 'curry' part of the menu involves stuff in sauce. jalfrezi is a notable exception as it's usually relatively dry.

i think when describing those rick stein dishes up there a lot of us might use the term 'indian style stir-fry' or something. 'dry curry' isn't that common.

>> No.6125082

>>6125053
>'curry' as a historical english term for the kind of anglo-indian dishes popular during that period
That's one way to look at it although I wouldn't call any dish apart from Chicken Tikka Masala Anglo-Indian. There were some dishes made for the British but they didn't use British ingredients or techniques. British influence on Indian food was minimal on the main dishes imo. Tea, jams and marmalades, biscuits, sliced bread, salted butter were far bigger in terms of influencing daily consumption.

>> No.6125100

>>6125053

In english curry means basically anything from the subcontinent in a sauce:
http://en.wikipedia.org/wiki/Curry

it's just a trick of language, it doesn't mean much overall especially in a restaurant

>> No.6125280

>>6124925

It must be a cultural thing, here in the UK if you ask someone how moist a curry is they'll say "well its covered in sauce, right".

I think it must be a cultural thing, here we have a preference for curries that make a sauce.

Although the "dry" curries i'm going to be trying to see how they fare.

>> No.6125307

>>6106053
Best sauce for roasted cat please. Need soon- cat almost done.

>> No.6125311

>>6106053
How do you make that awesome curry?

>> No.6125334

>>6125280
>It must be a cultural thing

No, it's really just an exception. 99% of curries are saucy. But like anything else there are some outliers.