In previous visits to Canada i have visited Indian restaurants in Montreal, Oakville, and downtown Toronto. And was somewhat disappointed by the offering, last one was in Oakville in April, the Onion Bhaji's were awful, Chicken Tikka Massala really dry aswell.

As a result when i came home went into my local Indian to order my grub and i was telling the manager about it. Last week he collared me and the wife asking when we leave. he knows i love Indian grub especially Chicken Tikka Massala. Then he goes and invites the missus to spend the evening there tonight in the kitchen learning how to make the dishes the way they do. So she is off in 30 mins, to insure i can still get my favourite in Canada.

Anyone else had this sort of invite, and anyone want to share recipes when she has written it all down?

All the best

Chris

Sure, Indian food seems hard to find over there .

Mate, can I place my order.

I am a self confessed curryholic and it is probably the only real thing in the move I am not looking forward to.

I have lived in Canada and have been visiting for nearly 20 years and I am still to get a good curry. I grant you my time has been spent in Labrador, St Johns and Alberta, as well as lots of other visits.

My understanding of it is that most of the immigrants that settled came from Uganda as opposed to Bangladesh, therefore the taste and concept is different. This was explained to me by the owner of one in St Johns, he told me Canadiand are not big into there spices andhe wanted my opinion if he would do better moving to the UK!!!!

I live 5 mile from Southall so I am rather spoilt. I am hoping that I can try and get some Madras patches from the pharmacy to stop my cravings.

Anybody else!!!

Glad i am not alone then!!

Must have a curry at least once a week. Can't wait for her to come home tonight, she cooking my takeaway down there with the chef's guidance.

Chris

Have to admit hubby been in Alberta since February and even the mere sound of a curry - even a Korma - and you can hear the yearnings in his voice

Must remember to pack the curry books

gaynor
x

I'd definitely like the recipes if you get them. I have the added complication of not being able to tolerate any kind of dairy, so at least if I have a decent recipe I can modify it accordingly - most recipes on the net are pretty awful.

Living in the Beach we were spoiled, we could get delivery from several places in Little India. Since we're moved to the middle of nowhere I've been picking up food in Brampton, it's too far for the food to stay hot so the choice is limited to items that reheat well. We've also taken to inviting an Indian friend frequently and bribing her to bring us food parcels.

Still, if you want Indian food you can find it, even if you do have to go to Toronto and eat in the restaurant. Imagine the plight of people who want Mexican food.

will post here once she has sorted out her notes, that is provided it passes the tasting test.

Chris

What, no Taco Bell out there

Living in the boonies Im afraid Ive had to learn to make my own (damned good) Bhajis, and rely rather too heavily on Pataks stuff.

there is a BBC2 programme tonight on easy indian cookery

What time please?

Um, Chris, hate to rock the boat but, that particular Indian restaurant is closed this evening. Has it occurred to you he has alterior motives to wanting your good wife to be alone with him in that kitchen? You wouldn't want her to be kneeding his onion bhajis would you?

Do you work in my office??? I have to put up with those 'your missus gags' all day long. If it is a case of getting his leg over or my business, i am sure he would choose my business, since Mrs E occassionally reads here i am not saying she is cheap or anything remotely like that, however the money i spend in that restaurant has gotta be worth more than a quick roll amongst the Naan bread!!

Added to that what is she going to do with all those ingredients she had to take with her, amongst which Banana, Apple, Pear and Mango. Actually, you got me thinking now, i'm off to stake the restaurant out!!

All the best

Chris

Oh, could she post them recipe on here pleeeeeeeeeez

One of the very few things to recommend Mississauga is the sizable Tamil community and the restaurants to match - try Saravana Bhavan, on Hurontario between Eglinton and the 403 for pretty good south Indian veggie stuff. My own preference is more Bengali than Tamil, but I haven't found any yet that I'd recommend unreservedly.

Alternatively, this basic chicken curry recipe was given to me by a colleague's wife after an excellent meal at their house; quantities to serve 4 generously.

8 chicken thighs
a can of tomatoes, chopped (14-oz can - don't know what that is in metric)
1 medium-large onion, chopped coarsely
4 or 5 cloves of garlic, chopped finely
an inch or so of root ginger, chopped finely
cumin seed - about 2 tsp
coriander seed - about 2tsp
turmeric powder - 1.5 tsp
chilli powder - 1 tsp
cardamom pods - 4 or 5
fennel seeds - 1tsp (optional)
fresh red chillies - 2, de-seeded and finely chopped
garam masala - 1tbsp
fresh coriander leaves
1 fresh tomato, sliced
salt & pepper


Skin & bone the thighs, if not already done, and cube into 3/4" pieces.
Grind the cumin, coriander and fennel seeds with the turmeric powder in a pestle & mortar or spice grinder. Add the chopped ginger and garlic, and grind to a paste, adding a little water if necessary (it will be, in my experience, unless your ginger & garlic are really really fresh). Fennel seeds give it a really nice aniseed-y tang, but if you don't like that just leave them out.

Heat some oil in a heavy pan and fry the onions until soft and translucent, then add the ginger garlic spice paste, cardamom pods, chili powder and chopped chilies and continue cooking for another couple of minutes. Add the cubed chicken and give it a good stir - the paste should coat the chicken, but you may have to add a spash of water if it's all got a bit stuck to the bottom of the pan.

When it's browned a bit, throw in the tomatoes and about 1/4 pint of extra water, depending on the size/shape of your pot, to just cover the meat.

Turn down to a simmer and cover the pot. Stir it occasionally, and cook it for as long as you can - the flavours improve with time. At least an hour, three is preferable, it's great made the evening before and reheated - just keep an eye on the fluid levels. If (unlike mine) your pot lid fits tightly, you may have to take the lid off for a while to reduce the liquid or it will end up a bit runny.

Shortly before serving, stir in a tablespoon of garam masala. You could make your own, but a good commercial mix is a lot easier.

Serve with a slice of tomato and a sprinkling of chopped fresh coriander (sorry, cilantro) leaves on top.

that's from memory, so can't vouch for its accuracy, but I've made it often enough that I don't think I've left any important bits out.