The curry report
May 29th 2011, 5:29 pm
#31
Cup of tea, Father?
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Re: The curry report
I've given up with buying curry here and just make my own. Get The Curry Secret by Kris Dhillon - definitely worth the effort. 
May 29th 2011, 5:35 pm
#34
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Re: The curry report
May 29th 2011, 5:35 pm
#35
Proudly Deplorable
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May 29th 2011, 6:01 pm
#37
Chan eil aon chà nan gu le
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May 29th 2011, 6:06 pm
#39
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May 29th 2011, 7:26 pm
#41
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Re: The curry report
In fairness that's how it should be done everywhere. The names are not an indication of heat, they are a style of dish. You can have a Jalfrezi hot or mild but as long as the dish is fried and the sauce is quite dry it's still a Jalfrezi. Presumably the Indians/Bangladeshi people in the UK used the names to denote heat because they thought the British too dumb to understand otherwise. 
Korma - mild, yellow in colour, with almond and coconut powder.
Dopiaza - medium curry, the word means "double onion" referring to the boiled and fried onions used as its primary ingredient.
Pasanda - a mild curry sauce made with cream, coconut milk, and almonds or cashews.
Roghan josh - medium, with tomatoes and paprika.
Bhuna - medium, thick sauce, some vegetables.
Dhansak - medium/hot, sweet and sour sauce with lentils. This dish often also contains pineapple.
Madras - fairly hot curry, red in colour and with heavy use of chili powder.
Pathia - hot, generally similar to a madras with lemon juice and tomato purée.
Jalfrezi - hot, onion, green chili and a thick sauce.
Sambar - medium heat, sour curry made with lentils and lemons.
Vindaloo - this is generally regarded as the classic "hot" restaurant curry.
Phaal - extremely hot dish using ground chilies, ginger and fennel.
Of course here in Australia, as I said earlier, things are done differently with customers able to order a mild Phaal or an extra hot Korma. It's not wrong, just different to how I'd normally order a curry. I do on occasion order a Jalfrezi "with an extra chilli"
May 29th 2011, 8:08 pm
#42
Lost in BE Cyberspace
Joined: Oct 2005
Location: Hill overlooking the SE Melbourne suburbs
Posts: 16,622
Re: The curry report
Can't
That was educational - I've not been sure of what was in each dish..not sure whether what is on a UK menu is indicative of the type of dish and whether the heat rating has become de facto....MP might be right yet so I will keep an open mind.
I think some Australian curry houses need the lights turned down and a few candles lit, really for max effect. I have had no disaster with local curries - they're not the muck I've heard about and always tasty and hot if you ask. I asked for a hot one once 10/10 and had the chef come out to congratulate me...
2 places served up good fare for me:
One of them is in Huntingdale north of the station, south of a Saab mechanic, more of a cafe than a restaurant - the other is in Hughesdale just shy and to the south of the level crossing..
The former served up a piping hot curry with naan - delicious it was too.
I get the impression that the places in multi-cultural suburbs are better than places out in new suburbia where they can take advantage of a captive audience.
Have to admit, Thai edges out Indian for me.
I disagree though only on the basis that a British Style curry/balti house would have a standard sort of menu with the name of each dish being indicative of how hot it was i.e:
Of course here in Australia, as I said earlier, things are done differently with customers able to order a mild Phaal or an extra hot Korma. It's not wrong, just different to how I'd normally order a curry. I do on occasion order a Jalfrezi "with an extra chilli"
Of course here in Australia, as I said earlier, things are done differently with customers able to order a mild Phaal or an extra hot Korma. It's not wrong, just different to how I'd normally order a curry. I do on occasion order a Jalfrezi "with an extra chilli"
2 places served up good fare for me:
One of them is in Huntingdale north of the station, south of a Saab mechanic, more of a cafe than a restaurant - the other is in Hughesdale just shy and to the south of the level crossing..
The former served up a piping hot curry with naan - delicious it was too.
I get the impression that the places in multi-cultural suburbs are better than places out in new suburbia where they can take advantage of a captive audience.
Have to admit, Thai edges out Indian for me.
May 30th 2011, 4:00 pm
#43
Just Joined
Joined: May 2011
Posts: 15
Re: The curry report
I have just arrived in Brisbane and realised that there is a gap in the market for a traditional British style curry house and good beer and the plan is to open one up in the near future as in honesty the curries should taste much better here as the ingredients are much fresher and tastier.
Watch this space and might test start in a market. Any recommendations for a good market stall/area?
Watch this space and might test start in a market. Any recommendations for a good market stall/area?
Last edited by tiks10; May 30th 2011 at 4:04 pm.
May 30th 2011, 4:23 pm
#44
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Joined: Mar 2009
Posts: 1,230
Re: The curry report
Delhi O Delhi in Newtown, and Flavour Of India in Edgecliffe are both excellent for curries
