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British Restaurant Style Curry


Sardan
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  • 3 weeks later...

Not sure if this is the best place to put this, but a local restaurant in Reading is starting nationwide delivery from tomorrow and it would be great if it became a big success, the food is fantastic and they are doing this rather than re-open and put their staff at risk. At the start of the pandemic they started cooking in bulk to provide free meals for local families and they have been operating local delivery for a little while now quite successfully.

They aren't your standard curry house fare, they specialise in Hyderabadi cuisine and the restaurant is a little more high end but what's on the delivery menu is curries, breads etc. It comes vacuum packed and heats up on the hob in 5 minutes, everything is extremely spiced and full of flavour.

https://www.clayskitchen.co.uk/
 

 

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... and oh my word!

 

We got the portion sizes a little off (proper take away huge portions)


37 years I’ve been on this planet, why did I waste so many of them not making British restaurant style curry!
 

We decided to start with the trad classic chicken tikka masala. It was amazing. Definitely glad we have another 5 meals worth of base gravy to experiment with :)

 
 

 

 

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Thanks! I have my wife to thank for that dish. We had to try half a dozen of the local takeaways before we found an interpretation of saag paneer that we really enjoyed and wanted to recreate, and then it took her several months and many attempts before she was truly happy with the results.

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  • 4 weeks later...

turmeric is a bugger to get off, and stains anything it comes into contact with, all the usual suspects like bicarb, lemon juice, vinegar are worth a try or one of those magic sponge stain erasers, but its as much about the surface its on as any texture or porous properties will see that stain set in like a bastard.

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Ive got IPA to hand, Ill try that. I was in a hostel once in Stornoway and the owner had a beautiful clean kitchen, with a white hob, I went in, made a curry and got turmeric all over the hob, hope she managed to get it out. I can tell I am getting old, my shopping basket today had neutradol, cleaning sponges, bicarb soda, and other cleaning bits. Rock n roll. 

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  • 2 months later...
On 27/06/2020 at 14:58, The Hierophant said:

Well last week I did a couple of BIR curries as I was bored and had been given both volumes of Misty Ricardo’s cook books for my birthday. 
 

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They were amazing.
 

 

Do you use Al's gravy with the recipes in this book?

 

I've just bought them!

 

I made a pathia last night with some homemade veg stock as a substitute for the base gravy and it was great, best curry I've ever made. So I have high hopes for what it tastes like with a proper gravy. 

 

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22 minutes ago, Lovelyman said:

Do you use Al's gravy with the recipes in this book?


 

 

Yes, I do. The base gravy is pretty interchangeable I think. I’ve used Al’s because I had a big batch when I got the Misty Ricardo book and it worked. I may try the Misty Ricardo next time I make a big batch. 
 

One thing that surprised me was that pre-cooking the chicken by poaching in flavoured water really makes a difference and improves the end result. Definitely better than using fresh chicken, which I found surprising. I think a gentle poaching keeps it really moist. 
 

Recently we have been cooking a few recipes from the Dishoom cookbook. Not a BIR as such but highly recommended. 

 

 

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38 minutes ago, The Hierophant said:

The Dishoom book is brilliant. The Black Daal and Ruby Murray in particular and the results are pretty much indistinguishable from the restaurant. 

 

Is the Dishoom book 'proper' curries that are cooked 'fresh' without a base gravy - I really don't care for the BIR style with that and far prefer a dish made from scratch each time

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5 hours ago, Gotters said:

 

Is the Dishoom book 'proper' curries that are cooked 'fresh' without a base gravy - I really don't care for the BIR style with that and far prefer a dish made from scratch each time


The ones we have cooked have been but you sometime need to make a paste or something.

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17 minutes ago, Kieran said:

@LovelymanI see you have an electric hob, how did you get using that? My new house has electric hobs (for now) and I struggled with my heat control when making a BIR curry. The ones I have made were really tasty, but I think they could have been even deeper in flavour.

 

Replace it with an induction hob. I love mine. In fact, Lovelyman's might actually be an induction hob.

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47 minutes ago, Kieran said:

@LovelymanI see you have an electric hob, how did you get using that? My new house has electric hobs (for now) and I struggled with my heat control when making a BIR curry. The ones I have made were really tasty, but I think they could have been even deeper in flavour.

Yeah it's an induction hob!

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On 29/11/2020 at 18:28, Kieran said:

That is a good idea, we bought our house from an old lady and she has a classic cheap white oven. It us on my list of things to replace, but the ripping out the gas fire, and a new bathroom are higher up the list.  

I highly recommend my NEFF one with a little magnetic dial that you use to control it, but it comes off for easy cleaning.

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