Curry takeaway

[Garlick]

I've just had the rare treat of a takeaway curry (Bombay Bicycle Club). I'm fatter than I was, but by 'eck it was tasty.

What goes into a restaurant curry that makes it taste better than home made curries- and i'm not bad at making them either.

Is it lots of ghee? Perhaps lots of nasty additives? Does anyone know what goes into them.....or is it better that I don't know

[Sheets Tabuer]

10x the ghee any other curry is made of.

you can't get a takeaway curry from asian people, they have no idea what they are.

Very nice though.

[Chuffer]

I think that it must be learned through experience.

I've traveled a fair bit and the amount of times I've watched people make a dish right in front of me, knowing exactly what quantities to put in, to release the right taste and correct aromas, it can't be coincidence.

I visited a friend of mine for dinner and she made a curry like I've never seen. There must have been more than a dozen different spices etc sitting waiting to be added. No measurements, just instinct.

Even with the recipe I don't think I could achieve the same result.

[lingus75]

One of the only reasons to travel to Bradford is Akbar.

[Mobile Chicane]

Secret family recipes. Often the method rather than the ingredients.

[Sheets Tabuer]

Mobile Chicane said:

Secret family recipes. Often the method rather than the ingredients.

Exactly, I have a friend who makes me a meat curry about once a month and another who makes me a chicken one, I asked for the recipe and both said no without thinking about it, they said mum would go nuts.

Edited by Sheets Tabuer on Friday 8th May 23:09

[sleep envy]

Chuffer said:

I've traveled a fair bit and the amount of times I've watched people make a dish right in front of me, knowing exactly what quantities to put in, to release the right taste and correct aromas, it can't be coincidence.

my asian mate uses quantities by the knife i.e. she sticks her chef's knife into the spices to work out the quantities

she's given me a few recepies but I've yet to crack the right amount of spices

[coolcatmaz]

My employers are asian and sometimes bring in various goodies for lunch which I also get to sample. Really tasty it is too.

[Shaw Tarse]

coolcatmaz said:

My employers are asian and sometimes bring in various goodies for lunch which I also get to sample. Really tasty it is too.

Usually much nicer than the jars, or takeaway
As sleep envy & Chuffer pointed out there is no recipe as such, just a knack.

[Soovy]

I must have spent hundreds of quid on trying to replicate takeaway curry.

Don't bother. It's a waste of time. Just buy curry from your local curry house.



Or marry an asian girl. At that point you'll realise that there is another level of tastiness.

Edited by Soovy on Saturday 9th May 19:21

[Marcellus]

I hate you all!!

in a nice way

but I've not had a decent curry for five months now....... the french have no idea and as you say the ones you cook aren't quite the same

not sure when my next one will be either.... might be end of July!!!

[Soovy]

Marcellus said:

I hate you all!!

in a nice way

but I've not had a decent curry for five months now....... the french have no idea and as you say the ones you cook aren't quite the same

not sure when my next one will be either.... might be end of July!!!

I feel your pain.

I spent a week in Pigalle - waited until the last night for a posh curry and got the worst meal of my life - like chinese balck bean sauce mixed with Mobil One.

Yack!

[coolcatmaz]

Shaw Tarse said:

coolcatmaz said:

My employers are asian and sometimes bring in various goodies for lunch which I also get to sample. Really tasty it is too.

Usually much nicer than the jars, or takeaway
As sleep envy & Chuffer pointed out there is no recipe as such, just a knack.

yep, they brought in Paratha the other week stuffed with curried vegetables and freshly cooked that morning. And all because I mentioned I loved Indian cuisine so the bosses wife made some especially for my lunch.

Damn good they were as well.

[Chuffer]

Marcellus said:

I hate you all!!

in a nice way

but I've not had a decent curry for five months now....... the french have no idea and as you say the ones you cook aren't quite the same

not sure when my next one will be either.... might be end of July!!!

Well, celebs and the wealthy have been known to fly-in takeaway curries (or the chef) from the UK to the US and other countries at great expense.

So how much do you REALLY want that curry?

Edited by Chuffer on Saturday 9th May 19:35

[Alfa_75_Steve]

Soovy said:

Or marry an asian girl. At that point you'll realise that there is another level of tastiness.

That is wrong on so many levels

[Soovy]

Chuffer said:

Marcellus said:

I hate you all!!

in a nice way

but I've not had a decent curry for five months now....... the french have no idea and as you say the ones you cook aren't quite the same

not sure when my next one will be either.... might be end of July!!!

Well, celebs and the wealthy have been known to fly-in takeaway curries (or the chef) from the UK to the US and other countries at great expense.

So how much do you REALLY want that curry?

Edited by Chuffer on Saturday 9th May 19:35

Indeed.

Don't ask me how I know this but Cliff Richard regularly flys flasks of freshly prepared curry from the Red Fort in London to his house in Barbados on the Sugar Beach resort at VAST expense.

Edited by Soovy on Saturday 9th May 19:47

[Soovy]

Alfa_75_Steve said:

Soovy said:

Or marry an asian girl. At that point you'll realise that there is another level of tastiness.

That is wrong on so many levels

And yet so right on many more

[RJJ]

Its the method and most recipes have been in the family for generations and made on a daily/weekly basis be it meat oor veg.

When I married my missus, she's not asian, she was ok at cooking curries but I really missed my mum's recipes. In the end my missus went round to my mum's on most weekends to learn the recipes and how to cook, and bless her curries are on par with my mum's now after a lot of practice, she even makes chappatis which is difficult. Also throw this into the equation, my mum is a pure vegetarian, but she knows exactly the right quantities of spices and esp salt to put into the various meat dishes she makes without tasting them, go figure that out.

My answer to the op's question spend some time with an asian cook and learn the various ways of cooking and using the spices, and practise a lot, it will come good in the end.

[Soovy]

RJJ said:

Its the method and most recipes have been in the family for generations and made on a daily/weekly basis be it meat oor veg.

When I married my missus, she's not asian, she was ok at cooking curries but I really missed my mum's recipes. In the end my missus went round to my mum's on most weekends to learn the recipes and how to cook, and bless her curries are on par with my mum's now after a lot of practice, she even makes chappatis which is difficult. Also throw this into the equation, my mum is a pure vegetarian, but she knows exactly the right quantities of spices and esp salt to put into the various meat dishes she makes without tasting them, go figure that out.

My answer to the op's question spend some time with an asian cook and learn the various ways of cooking and using the spices, and practise a lot, it will come good in the end.

What time should I be there?

[Marcellus]

Tempting but being a ski bum doesn't pay enough!

I'm going to try and persuade friends and clients who drive out to bring one!!