Curries
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Split from the RIP thread ...
... doing it long hand though ... (bear with me)
A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
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A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
Never heard of him but a huge fan of his work. RIP.
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A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
Never heard of him but a huge fan of his work. RIP.
The knock on effect of his 'invention' wasn't just providing 'indian' food that was palatable to the Brits it was the system of base sauces to add to proteins which meant that a restaurant was able to offer a variety of dishes based on spice and heat strength and get them out to diners quickly. That meant both takeaways and after pub feeds were possible. Not far off the McDonalds system really.
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A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
Never heard of him but a huge fan of his work. RIP.
The knock on effect of his 'invention' wasn't just providing 'indian' food that was palatable to the Brits it was the system of base sauces to add to proteins which meant that a restaurant was able to offer a variety of dishes based on spice and heat strength and get them out to diners quickly. That meant both takeaways and after pub feeds were possible. Not far off the McDonalds system really.
Yep I do remember going to Indian places with mates and proving how tough we were by ordering “Indian hot” and going about 16 shades of purple trying to finish our vindaloos.
I go for flavour more than extreme heat nowadays.
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A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
Never heard of him but a huge fan of his work. RIP.
The knock on effect of his 'invention' wasn't just providing 'indian' food that was palatable to the Brits it was the system of base sauces to add to proteins which meant that a restaurant was able to offer a variety of dishes based on spice and heat strength and get them out to diners quickly. That meant both takeaways and after pub feeds were possible. Not far off the McDonalds system really.
Yep I do remember going to Indian places with mates and proving how tough we were by ordering “Indian hot” and going about 16 shades of purple trying to finish our vindaloos.
I go for flavour more than extreme heat nowadays.
I love a vindaloo … but I can’t take the next day anymore.
Came within a bees dick of sharting in Waterloo a couple of years ago the day after. Never again.
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I didn’t have to do anything but read that post to know it was you. Stock sauce is the thing but I’ve only recently learned the basis of that. It’s a really good basis for understanding good-ish food but on a quick and wholesale basis.
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@MajorRage said in RIP 2022:
A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
Never heard of him but a huge fan of his work. RIP.
The knock on effect of his 'invention' wasn't just providing 'indian' food that was palatable to the Brits it was the system of base sauces to add to proteins which meant that a restaurant was able to offer a variety of dishes based on spice and heat strength and get them out to diners quickly. That meant both takeaways and after pub feeds were possible. Not far off the McDonalds system really.
Yep I do remember going to Indian places with mates and proving how tough we were by ordering “Indian hot” and going about 16 shades of purple trying to finish our vindaloos.
I go for flavour more than extreme heat nowadays.
I love a vindaloo … but I can’t take the next day anymore.
Came within a bees dick of sharting in Waterloo a couple of years ago the day after. Never again.
In terms of heat, I generally go for the Madras level these days but used to be more inclined towards a vindaloo. Occasionally a phall but that would make my eyes bleed.
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I didn't do many curries in my last time in the UK. Was put off by working in Brick Lane and getting hassled by Banglas to come into their cuzzies place every time I walked outside.
Some really cheap and shoddy stuff around.If you want a more authentic style I can thoroughly recommend anything that Cyrus Todiwallah puts his name to. He and his wife ran a place called Namaste near London bridge but I see that they have moved to Docklands and also a place in the Hilton at Heathrow. He's an ex classical trained chef and has taken that back to proper tradition indian food. Miles off the curry house experience but really worth it.
You may remember him from a TV show with Tony Singh from Edinburgh called The Incredible Spice Men
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I didn't do many curries in my last time in the UK. Was put off by working in Brick Lane and getting hassled by Banglas to come into their cuzzies place every time I walked outside.
I miss Sheba’s. Sob. And Tayyab.
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@JC You have Rasoi and Indigo which for Kiwi Indian's are not too shabby.
One very on trend but has fucking awful wait times and the other has hundreds of whisky's to complement more traditional fare. Asking for more would be greedy.
The last Indian I went to up here was basically bland pap. I couldn't eat it. I complained, they went and spoke to the kitchen and came back and said oh sorry the chef forgot to add the spice to the sauce - on topic with @crucial comments above. They offered a free naan to compensate.
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I used to work in an Indian restaurant at uni, lived on curry for a year basically. We'd get a container of whatever the chef cooked for us and rice a night, with the occasional naan and as many popadoms as we liked.
I stupidly let the chefs Indian hot curry one night. I genuinely thought I was dying, worse than trying chillies at a chilli party, and was clogged up for a week afterwards. Turns out the chef would do this all the time with new staff, but would go way past Indian hot, and at the same time would make a normal curry for everyone else.
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@MajorRage said in RIP 2022:
A slightly frivilous addition to the thread but an important factor in the invention of the Great British Curry House
Never heard of him but a huge fan of his work. RIP.
The knock on effect of his 'invention' wasn't just providing 'indian' food that was palatable to the Brits it was the system of base sauces to add to proteins which meant that a restaurant was able to offer a variety of dishes based on spice and heat strength and get them out to diners quickly. That meant both takeaways and after pub feeds were possible. Not far off the McDonalds system really.
Yep I do remember going to Indian places with mates and proving how tough we were by ordering “Indian hot” and going about 16 shades of purple trying to finish our vindaloos.
I go for flavour more than extreme heat nowadays.
I love a vindaloo … but I can’t take the next day anymore.
Came within a bees dick of sharting in Waterloo a couple of years ago the day after. Never again.
Until recently I always had the vindaloo almost as if to prove a point. It’s always annoying when the girl orders Butter Chicken and it’s much nicer.
I get that Butter Chicken is basically the Nickelback/660 of Indian…..but I do really like it.
Beef Madras done well would be my favourite though.
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Came to it late
Chicken Jalfrezi and peshwari naan is my go to
Purple Poppadom in Cardiff is elevated Indian
Tremendous
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By shifting the OP into a new thread does that mean he is no longer dead?
The restorative powers of a good curry are legendary!
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@Hooroo they've started a thread just for you
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@MajorRage Decades ago, I was a courier driver in London.
One Saturday morning I was in Islington heading back to base in Holland Park, the morning after a particularly memorable Phall. All of a sudden, my stomach started rumbling and I had that 'have to go NOW' message from my guts. I stopped and did what was required at Kings Cross Station. I had only just got the van started again and I got the same message
I ended up pebble dashing the khazi's at Kings Cross, St Pancras, Euston and Paddington (twice).
Each time the fire in my arsehole ramped up by a factor of 10 (like the Richter scale of shits). By Paddington it felt like my arse was a fusion reactor that could have powered the entire uk with the heat generated and I was standing forlornly in the toilet splashing water from the sink on my backside trying to prevent a nuclear meltdown - not giving a fuck if anyone walked in with tears of pain streaming from my eyes.
I did make it back to Holand Park and spent an hour on the toilet in agony. Went out that night for a few beers and ended up having anoth phall...
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@MajorRage Decades ago, I was a courier driver in London.
One Saturday morning I was in Islington heading back to base in Holland Park, the morning after a particularly memorable Phall. All of a sudden, my stomach started rumbling and I had that 'have to go NOW' message from my guts. I stopped and did what was required at Kings Cross Station. I had only just got the van started again and I got the same message
I ended up pebble dashing the khazi's at Kings Cross, St Pancras, Euston and Paddington (twice).
Each time the fire in my arsehole ramped up by a factor of 10 (like the Richter scale of shits). By Paddington it felt like my arse was a fusion reactor that could have powered the entire uk with the heat generated and I was standing forlornly in the toilet splashing water from the sink on my backside trying to prevent a nuclear meltdown - not giving a fuck if anyone walked in with tears of pain streaming from my eyes.
I did make it back to Holand Park and spent an hour on the toilet in agony. Went out that night for a few beers and ended up having anoth phall...
That’s about as stressful a situation as any person can have.
Alleviated of course by the massive relief of getting it sorted ( often in less than ideal locations )
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@JC You have Rasoi and Indigo which for Kiwi Indian's are not too shabby.
One very on trend but has fucking awful wait times and the other has hundreds of whisky's to complement more traditional fare. Asking for more would be greedy.
The last Indian I went to up here was basically bland pap. I couldn't eat it. I complained, they went and spoke to the kitchen and came back and said oh sorry the chef forgot to add the spice to the sauce - on topic with @crucial comments above. They offered a free naan to compensate.
Yep, we’re regulars at Rasoi. But I really miss the mystery meat in loosely defined gravy served in places with tasteless ambience and doubtful hygiene that you get in the UK. Curry houses shouldn’t be special, they should be accidentally amazing.
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I like a good hot curry, and there are plenty of options apart from a Vindaloo and Madras, e.g., Jalfrezi and Saag.
Butter Chicken would still be a medium for me.
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@Bovidae I don't often treat myself to an incandescent curry now I'm in my dotage. Quite like a Kadhai or Jalfrezi but most of the curry's I eat are ones I have cooked myself
Butter chicken is an abomination
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@JC You have Rasoi and Indigo which for Kiwi Indian's are not too shabby.
One very on trend but has fucking awful wait times and the other has hundreds of whisky's to complement more traditional fare. Asking for more would be greedy.
The last Indian I went to up here was basically bland pap. I couldn't eat it. I complained, they went and spoke to the kitchen and came back and said oh sorry the chef forgot to add the spice to the sauce - on topic with @crucial comments above. They offered a free naan to compensate.
Yep, we’re regulars at Rasoi. But I really miss the mystery meat in loosely defined gravy served in places with tasteless ambience and doubtful hygiene that you get in the UK. Curry houses shouldn’t be special, they should be accidentally amazing.
I never get why people equate heat and spices with a violent outburst of the shits. If anything it is the doubtful hygiene that you refer to. The curry house system lends itself to shortcuts and cross contamination very easily.
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@Bovidae I don't often treat myself to an incandescent curry now I'm in my dotage. Quite like a Kadhai or Jalfrezi but most of the curry's I eat are ones I have cooked myself
Butter chicken is an abomination
Butter chicken is just chicken in Heinz tomato soup isn’t it?
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@JC You have Rasoi and Indigo which for Kiwi Indian's are not too shabby.
One very on trend but has fucking awful wait times and the other has hundreds of whisky's to complement more traditional fare. Asking for more would be greedy.
The last Indian I went to up here was basically bland pap. I couldn't eat it. I complained, they went and spoke to the kitchen and came back and said oh sorry the chef forgot to add the spice to the sauce - on topic with @crucial comments above. They offered a free naan to compensate.
Yep, we’re regulars at Rasoi. But I really miss the mystery meat in loosely defined gravy served in places with tasteless ambience and doubtful hygiene that you get in the UK. Curry houses shouldn’t be special, they should be accidentally amazing.
I never get why people equate heat and spices with a violent outburst of the shits. If anything it is the doubtful hygiene that you refer to. The curry house system lends itself to shortcuts and cross contamination very easily.
I think all of the above is a factor.
The potential future Mrs MN5 could not be more of a neat freak if she tried but I still get the shits if I add too many chillis to the stir fry or Thai chicken curry. It’s a factor.
My guts aren’t as conditioned as they used to be though but yeah, spicy and a dodgy, unclean curry place are a recipe for absolute disaster.
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@Bovidae I don't often treat myself to an incandescent curry now I'm in my dotage. Quite like a Kadhai or Jalfrezi but most of the curry's I eat are ones I have cooked myself
Butter chicken is an abomination
Butter chicken is just chicken in Heinz tomato soup isn’t it?
I think a good one is more than that.
But a shit food court one for $9.99 with a free naan is probably less.
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Who needs an education when there is the fern. Becoming a renaissance man without crawling out from under my rock. Just learned about curry and that Vindaloo is too hot to be enjoyable. Love curry Indian or Thai.
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@Bovidae I don't often treat myself to an incandescent curry now I'm in my dotage. Quite like a Kadhai or Jalfrezi but most of the curry's I eat are ones I have cooked myself
Butter chicken is an abomination
Butter chicken is just chicken in Heinz tomato soup isn’t it?
I think a good one is more than that.
But a shit food court one for $9.99 with a free naan is probably less.
Where is this food court with such cheap prices for Indian?
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@JC You have Rasoi and Indigo which for Kiwi Indian's are not too shabby.
One very on trend but has fucking awful wait times and the other has hundreds of whisky's to complement more traditional fare. Asking for more would be greedy.
The last Indian I went to up here was basically bland pap. I couldn't eat it. I complained, they went and spoke to the kitchen and came back and said oh sorry the chef forgot to add the spice to the sauce - on topic with @crucial comments above. They offered a free naan to compensate.
Yep, we’re regulars at Rasoi. But I really miss the mystery meat in loosely defined gravy served in places with tasteless ambience and doubtful hygiene that you get in the UK. Curry houses shouldn’t be special, they should be accidentally amazing.
I never get why people equate heat and spices with a violent outburst of the shits. If anything it is the doubtful hygiene that you refer to. The curry house system lends itself to shortcuts and cross contamination very easily.
I'm going to throw it out there that it's probably because it's what a lot of people have experienced? Not sure what there is to get.
If you jump off a cliff you get to experience the feeling of falling.
If you eat a vindaloo with 3 beers, the next day your arsehole will feel ike it's on fire, whilst your stomach / bowels will be doing hoops dealing with the spice.
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Yeah silly me aye? That new hot sauce I ate last week that fucking smashed me
Thre shits weren't from the sauce, but the poor hygiene standards when they bottled it. I should demand reparations
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@Bovidae I don't often treat myself to an incandescent curry now I'm in my dotage. Quite like a Kadhai or Jalfrezi but most of the curry's I eat are ones I have cooked myself
Butter chicken is an abomination
Butter chicken is just chicken in Heinz tomato soup isn’t it?
I think a good one is more than that.
But a shit food court one for $9.99 with a free naan is probably less.
Where is this food court with such cheap prices for Indian?
Palmy or some other third world place, can’t remember
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@mariner4life said in Curries:
Yeah silly me aye? That new hot sauce I ate last week that fucking smashed me
Thre shits weren't from the sauce, but the poor hygiene standards when they bottled it. I should demand reparations
Absolutely. I do 80% of the cooking in our house and I have never ever once made anybody in our household sick.
Apart from every single time when I make something incredibly spicy, obviously.
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Lots of great curry houses in Watford and Harrow. Lamb Rogan Josh or Chicken Madras my favourite Indian dishes.
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@MajorRage said in Curries:
@JC You have Rasoi and Indigo which for Kiwi Indian's are not too shabby.
One very on trend but has fucking awful wait times and the other has hundreds of whisky's to complement more traditional fare. Asking for more would be greedy.
The last Indian I went to up here was basically bland pap. I couldn't eat it. I complained, they went and spoke to the kitchen and came back and said oh sorry the chef forgot to add the spice to the sauce - on topic with @crucial comments above. They offered a free naan to compensate.
Yep, we’re regulars at Rasoi. But I really miss the mystery meat in loosely defined gravy served in places with tasteless ambience and doubtful hygiene that you get in the UK. Curry houses shouldn’t be special, they should be accidentally amazing.
I never get why people equate heat and spices with a violent outburst of the shits. If anything it is the doubtful hygiene that you refer to. The curry house system lends itself to shortcuts and cross contamination very easily.
I'm going to throw it out there that it's probably because it's what a lot of people have experienced? Not sure what there is to get.
If you jump off a cliff you get to experience the feeling of falling.
If you eat a vindaloo with 3 beers, the next day your arsehole will feel ike it's on fire, whilst your stomach / bowels will be doing hoops dealing with the spice.
It was my personal experience. Hence “I dont get”
Spicy food doesn’t turn my bowels to water.
Food poisoning does. -
@MajorRage said in Curries:
@JC You have Rasoi and Indigo which for Kiwi Indian's are not too shabby.
One very on trend but has fucking awful wait times and the other has hundreds of whisky's to complement more traditional fare. Asking for more would be greedy.
The last Indian I went to up here was basically bland pap. I couldn't eat it. I complained, they went and spoke to the kitchen and came back and said oh sorry the chef forgot to add the spice to the sauce - on topic with @crucial comments above. They offered a free naan to compensate.
Yep, we’re regulars at Rasoi. But I really miss the mystery meat in loosely defined gravy served in places with tasteless ambience and doubtful hygiene that you get in the UK. Curry houses shouldn’t be special, they should be accidentally amazing.
I never get why people equate heat and spices with a violent outburst of the shits. If anything it is the doubtful hygiene that you refer to. The curry house system lends itself to shortcuts and cross contamination very easily.
I'm going to throw it out there that it's probably because it's what a lot of people have experienced? Not sure what there is to get.
If you jump off a cliff you get to experience the feeling of falling.
If you eat a vindaloo with 3 beers, the next day your arsehole will feel ike it's on fire, whilst your stomach / bowels will be doing hoops dealing with the spice.
It was my personal experience. Hence “I dont get”
Spicy food doesn’t turn my bowels to water.
Food poisoning does.You’re obviously just way tougher than the rest of us.
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People over the age of 14 shouldn’t eat Butter Chicken
Vinfaloo is the best, Jalfrezi and Madras are solid. Naan rules.
We used to get something called The Wrath of Khan from our local near Stockell tube. Much hotter than a Vindy, very very painful the next day. One time I bought extra to take into work for a colleague the next day, those things get hotter overnight eh?
We ate them together at lunch. A pair of idiot whiteys sweating and hiccuping through a curry at midday, and paying the price in the hours and days that followed - not a pretty sight.
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Some of you guys are taking me back to the continuous right of passage that is drinking a lot of beer, followed by competitive curry eating. Seeing and being that half pissed bloke in the curry house trying to out-phall your mates and none of you enjoying the experience.
Golden days.
On the spice v hygiene debate, I would say two things. Firstly excessive heat will fuck you up to a degree and we all have different tolerances. Secondly, excessive spice/heat is able to cover a multitude of rancidness.
If you’re going down the highly spiced route, do it in a reputable establishment. A bit like anal at the brothel, choose wisely.
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@Catogrande said in Curries:
Some of you guys are taking me back to the continuous right of passage that is drinking a lot of beer, followed by competitive curry eating. Seeing and being that half pissed bloke in the curry house trying to out-phall your mates and none of you enjoying the experience.
Golden days.
On the spice v hygiene debate, I would say two things. Firstly excessive heat will fuck you up to a degree and we all have different tolerances. Secondly, excessive spice/heat is able to cover a multitude of rancidness.
If you’re going down the highly spiced route, do it in a reputable establishment. A bit like anal at the brothel, choose wisely.
That is the worst simile I’ve ever read.
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Are you saying it doesn’t chime?
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@Catogrande said in Curries:
Some of you guys are taking me back to the continuous right of passage that is drinking a lot of beer, followed by competitive curry eating. Seeing and being that half pissed bloke in the curry house trying to out-phall your mates and none of you enjoying the experience.
Golden days.
On the spice v hygiene debate, I would say two things. Firstly excessive heat will fuck you up to a degree and we all have different tolerances. Secondly, excessive spice/heat is able to cover a multitude of rancidness.
If you’re going down the highly spiced route, do it in a reputable establishment. A bit like anal at the brothel, choose wisely.
there's a selection process?
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I don’t think @Crucial is completely wrong about the hygiene thing but spiciness does make a difference in my opinion.
I’d also make the point that so many of the best curries I’ve had were in very dodgy places that sometimes it’s worth the risk.
