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. :)

Re: The curry report
 

Can't you just tell us what it is? . . . saves us having to get it.

Re: The curry report
 

thanks GG:thumbup:

Re: The curry report
 

actually, thinking about it further, I can't be arsed with all those cardamom seeds and stuff. Can you make it for me?:sneaky:

Re: The curry report
 

And there are some great Asian stores here to buy all the ingredients

Re: The curry report
 

I didn't know Angus and Robertson was Asian:confused:

Re: The curry report
 

:thumbup: I'm going to buy that. There is also her latest - The New Curry Secret.

Cheers :thumbsup:

Re: The curry report
 

what was wrong with the old curry secret?

Re: The curry report
 

Dunno really. :blink::confused_smile:

Re: The curry report
 

Some twat wrote a book so it wasn't a secret anymore:rolleyes:

Re: The curry report
 

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:

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";)

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.

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?

Re: The curry report
 

Delhi O Delhi in Newtown, and Flavour Of India in Edgecliffe are both excellent for curries

Re: The curry report
 

Not too far from mentone then...I'll try it out this weekend then.