Why do people go to indian restaurants to eat?!
The food is nowhere near being indian!. i am a british indian and i've ordered a take out (because my husband only eats english cuisine) and binned it on taking my first bite!. Indian restaurants are over priced and the food is of the poorest standard!. Does anyone else feel the same!?Www@FoodAQ@Com
Answers:
Well said! I've always wondered why the English were so gullible that they accepted any old rubbish served up to them as being Indian - so long as the place had red flock wallpaper and silly music playing!
The best curry I've EVER eaten was many years ago when I was invited to an army "Regimental Weekend" dance, and during the interval, they served up the most delicious curry and rice!. I asked the cooks (men of course - this was the army!) and they said that they HAD to make it according to the recipe/instructions given to them by their senior officers who had discovered the 'real thing' whilst they were serving in India and had brought it back with them!.
Ever since them, everybody who tastes one of MY curries gets the shock of their life - it has all sorts of flavours - but DOESN'T blow their heads off - and they can't understand why ! ! !Www@FoodAQ@Com
The best curry I've EVER eaten was many years ago when I was invited to an army "Regimental Weekend" dance, and during the interval, they served up the most delicious curry and rice!. I asked the cooks (men of course - this was the army!) and they said that they HAD to make it according to the recipe/instructions given to them by their senior officers who had discovered the 'real thing' whilst they were serving in India and had brought it back with them!.
Ever since them, everybody who tastes one of MY curries gets the shock of their life - it has all sorts of flavours - but DOESN'T blow their heads off - and they can't understand why ! ! !Www@FoodAQ@Com
yeah, i agree, im british asian too!.!.!.!.!.and indian food from resaurants is nothing like the good old stuff ! i was actually at an indian restaurant today with friends i thought the food was awfull!
i also think that indian food in resaurants are actually dishes created to cater for more british/westerners, as they tend to be milder or bright and attractive because of the food colouring(which actually puts me off sometimes)!Www@FoodAQ@Com
i also think that indian food in resaurants are actually dishes created to cater for more british/westerners, as they tend to be milder or bright and attractive because of the food colouring(which actually puts me off sometimes)!Www@FoodAQ@Com
Same for Chinese Restaurants and Takeaways - nothing like REAL Chinese food as eaten in China or Hong Kong!.
I think the real difference between "Indian food" in the UK and Indian food in India is that the meat is fresher here ,less need for overpowering spices to disguise the rotting meat ,which after all is how the Curry came about!.Www@FoodAQ@Com
I think the real difference between "Indian food" in the UK and Indian food in India is that the meat is fresher here ,less need for overpowering spices to disguise the rotting meat ,which after all is how the Curry came about!.Www@FoodAQ@Com
I have never tried 'authentic' Indian food, so I have nothing to compare British Indian cuisine to!.
I for one really enjoy an Indian curry, especially with naan bread, and in my opinion, it tastes amazing!.
If you don't like it, don't eat it!.
Personally, I love them!
? CupCake ?Www@FoodAQ@Com
I for one really enjoy an Indian curry, especially with naan bread, and in my opinion, it tastes amazing!.
If you don't like it, don't eat it!.
Personally, I love them!
? CupCake ?Www@FoodAQ@Com
If someone hasn't tasted the real thing how should they know the restaurant food is poor in comparison!? We can't all go to India just for a nice meal out!. Besides, what I've tasted at the restaurants was just fine as far as I'm concerned!. And how would I know better!?Www@FoodAQ@Com
why don't you try cooking Indian food at home!. You can make it to fit your taste!.
Where you live the food might be adjusted to a more English taste!.
It could also depend on the restaurant!. Some of them are absolutely amazing, while others not so much!.Www@FoodAQ@Com
Where you live the food might be adjusted to a more English taste!.
It could also depend on the restaurant!. Some of them are absolutely amazing, while others not so much!.Www@FoodAQ@Com
well i am pure indian and to tell you the truth some restaurants are like that!. if you want real authentic indian food i suggest going to an desi restaurant!.Www@FoodAQ@Com
I go to Indian restaurants because I like the food and the service is top rate - unlike many English restaurants!.Www@FoodAQ@Com
Ever think, they might like the food!? maybe they ain't on a "power trip"Www@FoodAQ@Com
Never have been convinced to go in one!.Www@FoodAQ@Com
No!. Us Brits like British Curries though I for one would love to taste authentic Indian Cuisine!.Www@FoodAQ@Com
The Indian restaurants in UK neither serve nor pretend to serve authentic Indian Food!. These restaurants serve British Curry!. Have you heard of Authentic Chicken Rogan Josh in India!? But it is sold in UK!. During late 1970s the restaurants changed the business model for economic success!. And the model has worked!. British Curry out-sells Fish and Chips!. More British Housewifes make Chicken Tikka Masala at home than the Indian house wifes in UK would cook Fish and chips!. On the other hand, I do understand your frustration!. The issues raised by you are real facts as well!.
http://www!.indiacurry!.com/faqhints/india!.!.!.
How British-curry differs with Indian-curry!?
British curries share the same names and many ingredients with curries in India, but the recipes differ
- Some of the British Curries are creations of Indian restaurants in UK!. These curries never existed in India, namely: Phall, Tindaloo, Balti, Chicken Tikka Masala!.
- Some of the British Curries are Anglo-Indian foods created during British Raj, unheard by over 90% of the population in India, namely: Jalfrezi, Madras, Mulligatawny
Making British Curry
British Curry is fashioned after North Indian curries!. It starts out as a feedstock of sautéed onions garlic and ginger!. Appropriate spices are added to make a given sauce!. An exemplar (Vegetable or meat) is added to the sauce to make curry!. Combination of sauce and exemplar become name the of curry!. For example Madras sauce would lead to Chicken Madras, Lamb Madras, or Prawn Madras!. Sometimes you wind up with a combination that would seem very odd in India, example: Chicken Rogan Josh!. In India Rogan Josh is made with Mutton only!.
- The emphasis has been on Chicken, Lamb, and Prawns!. Moslem restaurants do not serve pork!. Hindu restaurant owners may not serve beef!. The vegetable curries are made as if it was an after-thought!.
- Spices are streamlined in British curry!. Asafoetida, Ajwain, and Hing are almost become non-existent!.
- Hot peppers from Thailand, Caribbean and South America have been incorporated to add heat!. Most popular is Habaneras!.
- British curries use artificial colors to make foods look more appetizing!. Red food color is commonly used in Chicken Tikka Masala, Madras, Rogan Josh, and Tandoori chicken!. Traditional coloring agents such as Ratan Jot, and Maval petals have disappeared!.
- In UK, food preparation and ingredients have become are somewhat consistent across the restaurants!. In India, a curry with same name at one restaurant may be totally different than one at restaurant next-door!.
- British curry making is simpler than traditional curries, even a novice Gora Mem Saheb can master the cookery with reasonable ease!.
Same name, different curry
New descriptions of traditional Indian curries have emerged in UK, to keep it simple!.
- In UK, Dhansak is a 'sweet and sour' meat curry made with lentil puree!. Pineapple is used to add sweetness!. In India, there is no pineapple in Dhansak, you cannot have a Dhansak without pineapple in UK!.
- In North India Rogan josh is a tedious Mutton curry made with yogurt and no tomatoes!. In UK, it is just another plain curry following the process similar to Madras including color!.
- In India Pasanda (choice) is made with sirloin (choice cut) of Mutton!. In UK, Pasanda is virtually indistinguishable from Korma!. Some times, coconut milk is added to Pasanda for differentiation!.
- Traditional Do Piyaz has become a Bhuna, with extra onions (sautéed/caramelized) added near the end of cooking!.Www@FoodAQ@Com
http://www!.indiacurry!.com/faqhints/india!.!.!.
How British-curry differs with Indian-curry!?
British curries share the same names and many ingredients with curries in India, but the recipes differ
- Some of the British Curries are creations of Indian restaurants in UK!. These curries never existed in India, namely: Phall, Tindaloo, Balti, Chicken Tikka Masala!.
- Some of the British Curries are Anglo-Indian foods created during British Raj, unheard by over 90% of the population in India, namely: Jalfrezi, Madras, Mulligatawny
Making British Curry
British Curry is fashioned after North Indian curries!. It starts out as a feedstock of sautéed onions garlic and ginger!. Appropriate spices are added to make a given sauce!. An exemplar (Vegetable or meat) is added to the sauce to make curry!. Combination of sauce and exemplar become name the of curry!. For example Madras sauce would lead to Chicken Madras, Lamb Madras, or Prawn Madras!. Sometimes you wind up with a combination that would seem very odd in India, example: Chicken Rogan Josh!. In India Rogan Josh is made with Mutton only!.
- The emphasis has been on Chicken, Lamb, and Prawns!. Moslem restaurants do not serve pork!. Hindu restaurant owners may not serve beef!. The vegetable curries are made as if it was an after-thought!.
- Spices are streamlined in British curry!. Asafoetida, Ajwain, and Hing are almost become non-existent!.
- Hot peppers from Thailand, Caribbean and South America have been incorporated to add heat!. Most popular is Habaneras!.
- British curries use artificial colors to make foods look more appetizing!. Red food color is commonly used in Chicken Tikka Masala, Madras, Rogan Josh, and Tandoori chicken!. Traditional coloring agents such as Ratan Jot, and Maval petals have disappeared!.
- In UK, food preparation and ingredients have become are somewhat consistent across the restaurants!. In India, a curry with same name at one restaurant may be totally different than one at restaurant next-door!.
- British curry making is simpler than traditional curries, even a novice Gora Mem Saheb can master the cookery with reasonable ease!.
Same name, different curry
New descriptions of traditional Indian curries have emerged in UK, to keep it simple!.
- In UK, Dhansak is a 'sweet and sour' meat curry made with lentil puree!. Pineapple is used to add sweetness!. In India, there is no pineapple in Dhansak, you cannot have a Dhansak without pineapple in UK!.
- In North India Rogan josh is a tedious Mutton curry made with yogurt and no tomatoes!. In UK, it is just another plain curry following the process similar to Madras including color!.
- In India Pasanda (choice) is made with sirloin (choice cut) of Mutton!. In UK, Pasanda is virtually indistinguishable from Korma!. Some times, coconut milk is added to Pasanda for differentiation!.
- Traditional Do Piyaz has become a Bhuna, with extra onions (sautéed/caramelized) added near the end of cooking!.Www@FoodAQ@Com