Favourite Indian curry

[DAmiJO]

Chefs special menu, Chicken tikka Zeel- it's vindaloo hot with bags of spice and flavor

Found the Naga chicken just a little too hot to enjoy - numb face ,runny nose and it tricked me into thinking i needed to cool every fork full by blowing on it lol,

The Zeel though very tasty

[tedmus]

vournikas said:

For more years than I care to mention, it was always Achari Chicken for me. The bar being set fairly high by The Bengal Brasserie on Walter Road in Swansea, where the sauce was almost black and very sour indeed.

It's been usurped recently by Chicken Rezala, which until about four months ago I'd never heard of. Bloody delicious.

Lamb Achari for me, lime pickle and the lamb, you get a good one and it's the bks.

Madras hot chicken chaat on puri to start.

[Fittster]

Karahi Gosht and Chappal Kabab.

Guess they aren't really Indian.

[Davey S2]

Chicken tikka green masala.

Not to be confused with regular tikka masala. It's the same sort of heat as a Madras and has veg and mint in it.. Utterly stunning.

Chicken Madras for me tonight though.

[HTP99]

My favourite is generally a chicken Jalfrezi however I echo someones's comments a few pages ago about them not being as hot as they once were, however my local does a very good one which is hot enough.

Went to a curry place in West Byfleet with work just before Christmas; it is something we do every year with our lottery syndicate winnings, myself and a colleague love our curry and we like it hot too so we get two different dishes and share them, this time we got a Hari Mirch Chicken, the description:

Harri Mirch Chicken: Chilli lovers will remember how nice a dash can be with special naga chilli. Mind you, it's very hot so don't blame the chef!

My god this thing was unbelievably hot, it had a fantastic flavour then it just hit you like a ligtening bolt; we were sweating, had a numb mouth and lips, we couldn't finish it, another colleague who loves a vindaloo found it too hot, the next day I had visited the loo 5 times before midday!

Edited by HTP99 on Monday 5th May 07:55

Edited by HTP99 on Monday 5th May 12:38

[bazza white]

Tikka Jalfrezi or madras


Found a local curry house that does a great jalfrezi that's lovely and hot. Its great you find a great curry house.

[HTP99]

bazza white said:

Tikka Jalfrezi or madras


Found a local curry house that does a great jalfrezi that's lovely and hot. Its great you find a great curry house.

We've defected; always used one called the Rumwong in a village next to ours; Burpham, however a new one in our village opened a couple of years ago called Ashuka and it is awesome; some of their traditional English curries have a slight twist to them which is fantastic, they also do a fantastic Sunday buffet for under a tenner.

[meggysaurus]

Freshly made by me

[Sticks.]

Looks nice, what is it?

Chicken Tikka Ceylon has bene my favourite for a while. Madras hot (usually) but softened by the coconut. Usually have it here http://www.shamrat.co.uk as unlike a lot of places, the food isn't drowning in oil. Nans are the lightest I've had and the mango chilli jam they do with the popadoms is addictive. Service is very good too.

[meggysaurus]

Sticks. said:

Looks nice, what is it?

Chicken Tikka Ceylon has bene my favourite for a while. Madras hot (usually) but softened by the coconut. Usually have it here http://www.shamrat.co.uk as unlike a lot of places, the food isn't drowning in oil. Nans are the lightest I've had and the mango chilli jam they do with the popadoms is addictive. Service is very good too.

Jalfrezi, think I used one too many chillies and chilli powder

[jmorgan]

I like the ones that have no dye and do not have tons of chilli in. Problem is I find them all tasty if done right. And I cannot abide the usual fare they feed the drunks. If I were to choose then a pasanda, with beef. Thin sliced not chunks.

[HTP99]

I make alot of our curries from scratch; Hairy Bikers curry book is good.

I have a day off midweek and because some curries take a bit of time to cook with grinding the spices and marinading the meat and I also like to take my time I do one on my day off, I did a Tikka Masala last week and including the rice it had 6 cloves of garlic; I usually add a couple more for good measure, my boss always moans when I come in the next morning as he can smell the garlic, it doesn't help that I'm customer facing too!

[rich85uk]

Lamb Tikka Saag Balti

Thankfully Aylesbury has a couple of good unlicensed curry houses, and when a starter, curry and a side comes in at £10 and whatever beer/wine you bought along i go probably more than i should...

[anonymous-user]

chicken tikka dansak with chilli-garlic fried rice and a keema cheese nan, and they you can kill me.

[bobbo89]

Kedgeree! Very rarely have it and when I do I always wonder why I dont have it more often, plus, it can be eaten for breakfast, lunch or tea!

[giblet]

bobbo89 said:

Kedgeree! Very rarely have it and when I do I always wonder why I dont have it more often, plus, it can be eaten for breakfast, lunch or tea!

Do you mean Khichdi? Always been a great comfort dish for me, been eating it since I was a little lad. Recently discovered the joys of a fried egg on top of a bowl of it. If you get the yolk just right then it runs down onto the rice and tastes ruddy fantastic.

My favourite curry varies massively depending on my mood. Some days a proper bowl of daal hits the spot but a decent lamb karhai is always good.

[zygalski]

Dum Pukht Biriyani.
You know, the one where they have to remove the dough lid at the table. That is curry heaven for me

[Stuart70]

Chicken pathia with Tarka Dahl, saag aloo and garlic naan; two beers and a restorative walk afterwards....

[anonymous-user]

Every Indian chef has their own heat level, my local has always veered towards very hot, for instance a Madras is fiercely hot, a Vindaloo borders on insane, but they manage to retain lots of flavour which makes this place hard to beat.

So after a few beers on Saturday and the brother in law being down I decided to go for the Tindaloo and asked them to spice it up as it's usually too tame (I've never had it from there before), big mistake, it was like molten lava and two days later my arse is still red raw.

Chicken Tikka Ceylon is my usual, Pathia not far behind.

[vournikas]

HTP99 said:

Hairy Bikers curry book is good.

An excellent resource, that is.

Their Indonesian Beef curry is fearsome