Your Favourite Curry Dish?

[footychick]

Vegetable malayne, mmmmmm.

 

[dougdeep]

Edwina

Me too.

 

[El Presidente]

Chicken Tikka Rezala from the Sangam in the curry mile heaven that is Rusholme, Manchester

 

[pasty]

Chicken jalfrezi with garlic naan.

 

[Wardy]

Chicken Dhansak but made madras hot.

 

[Commander]

King prawn Madras. 10 bottles of Tiger

 

[Drumstick]

BALTI BALTI BALTI

 

[Gully]

Depends what mood I am in, usually go for something with chicken, lamb or fish, pullao rice, peshwari naan, etc, etc. One of the best I ever ate was a Cape Fish Curry in South Africa, was absolutely heavenly.

 

[Beach Hut]

Lamb Tikka Massala

 

[Robbie G]

Chicken Bhuna is the norm

Quite partial to a Madras mind

 

[227 BHA]

Chicken Pathia (or Chicken Tikka Pathia)

 

[Titanic]

Meat vindaloo with mushroom rice and tarka daal.

 

[pasty]

tarka daal.

You eat otter ? ? ?

 

[Gully]

tarka is a bit like tikka, only a little otter.

 

[Yorkie]

Lamb Biryani with vegetable curry.

 

[Lord Bracknell]

Mine is Chicken Tikka Massala (spl?), What your favourite curry dish?

From http://www.menumagazine.co.uk/tikkamasala.html :-

Amit Roy was quite correct to observe that the dish does not hail from India and that it was specifically created to appeal to the British palate by some very astute restaurateurs. This much is not in doubt but when one moves on to the history of the dish, fact becomes fiction and depends on just who one talks to.

No ‘Indian’ chef seems to have produced any real evidence that he or she first invented the dish and it is commonly thought that its invention came about almost by accident. Journalist and restaurateur Iqbal Wahhab claims it was created when a Bangladeshi chef produced a dish of traditional Chicken Tikka only to be asked “where’s my gravy?”. The response was, supposedly, a can of cream of tomato soup and a few spices and the ‘masala’ element was born. Top food writer Charles Campion refers to CTM as “a dish invented in London in the Seventies so that the ignorant could have gravy with their chicken tikka”. Several chefs have made claim to the invention of CTM but none with any evidence or witness support so the mystery will have to remain. The descendents of Sultan Ahmed Ansari, who owned the Taj Mahal in Glasgow claim he invented it in the 1950s but there is no other evidence of the dish at this early date or of the tandoor in Glasgow.

 

[A Melbourne Albion Supporter]

Tandoori Butter Chicken or Beef Vindaloo with Naan and Saffron Rice

 

[BensGrandad]

Re: Re: Your Favourite Curry Dish?

From http://www.menumagazine.co.uk/tikkamasala.html :-

Amit Roy was quite correct to observe that the dish does not hail from India and that it was specifically created to appeal to the British palate by some very astute restaurateurs. This much is not in doubt but when one moves on to the history of the dish, fact becomes fiction and depends on just who one talks to.

No ‘Indian’ chef seems to have produced any real evidence that he or she first invented the dish and it is commonly thought that its invention came about almost by accident. Journalist and restaurateur Iqbal Wahhab claims it was created when a Bangladeshi chef produced a dish of traditional Chicken Tikka only to be asked “where’s my gravy?”. The response was, supposedly, a can of cream of tomato soup and a few spices and the ‘masala’ element was born. Top food writer Charles Campion refers to CTM as “a dish invented in London in the Seventies so that the ignorant could have gravy with their chicken tikka”.

Several chefs have made claim to the invention of CTM but none with any evidence or witness support so the mystery will have to remain. The descendents of Sultan Ahmed Ansari, who owned the Taj Mahal in Glasgow claim he invented it in the 1950s but there is no other evidence of the dish at this early date or of the tandoor in Glasgow.

The same is often said about Chinese that it is a Western Eropean invention and that you will never find it in China but I do not know I have never been to China.

One of my old customers in Midhurst was moving to India. He was selling his house and going to buy a flat and still pay Council Tax etc and be resident in England to ensure he got his state pension etc but buy a house and spend 10 months a year in India unbeknown to the authorities. He said the 4 bedroomed house would cost about £3,000 and his pension would allow him to live like a lord and have a live in housekeeper. That was 5 years ago don't know if he ever went.

 

[cheeseroll]

Chicken Dopiaza or Mutton Madras usually. Jalfrezi a good alternative.

I long for a good English Chinese take away, they dont seem to get anywhere near it over here.

 

[surrey jim]

Chicken Biryani