Why is there a huge difference in flavour between curries in scotland and england?!
I was raised in Glasgow and loved curries, then moved up north and fond some that were OK. Now here I find it hard to get ones I really like.
What I have noticed is that the places in Edinburgh say, in the small print, Bangladesh whereas the ones over west say Punjabi.
I am not even suggesting that one is better than the other, just that there does seem to be a regional difference in the preparation between Punjabi style and Bangladeshi style which, to me, would see perfectly reasonable. You then combine this with local tastes and preferences and you can end up with major differences.
Used to love lamb bhuna back home... it had hardly any sauce and was really thick and dark. Here it has far more sauce which is more like the consistancy of other curries and tends to be either light brown or red... it just ain't the same LOL
Answers: Noticed something like that myself when I moved to Edinburgh.
I was raised in Glasgow and loved curries, then moved up north and fond some that were OK. Now here I find it hard to get ones I really like.
What I have noticed is that the places in Edinburgh say, in the small print, Bangladesh whereas the ones over west say Punjabi.
I am not even suggesting that one is better than the other, just that there does seem to be a regional difference in the preparation between Punjabi style and Bangladeshi style which, to me, would see perfectly reasonable. You then combine this with local tastes and preferences and you can end up with major differences.
Used to love lamb bhuna back home... it had hardly any sauce and was really thick and dark. Here it has far more sauce which is more like the consistancy of other curries and tends to be either light brown or red... it just ain't the same LOL
Because in Scotland they add Mars Bars for extra sweetness.
They're not deep frying them in Scotland are they?
Cause the scots are a bunch of 'ard Bastards and they like their curry to taste hotter and also with a hint of IRON BRU. Which as you know is made from Girders!!!
They can't be! The main flavour of any curry is from Cummin Seed. Regardless of where in the world you are, cummin tastes like cummin. However, you can get mild curries (more cummin and less pepper) and you can get really hot curries (loads of pepper). It also depends on where you buy it and whether it is Chinese or Indian. If you go to any Indian, you should be able to start with a mild Korma or Tikka and work your way to a Vindaloo or even a Phal. Regardless of whether you get a Vindaloo or Phal in England or Scotland, they will both burn your mouth, your guts and when you go to the toilet in the morning, expect to pass a load of fire through your backside.
Do they? - I mean a curry is a curry as far as I'm concerned - I didn't notice any difference in Scotland........
Because curries taste hugely different in India also.
Have you ever seen how they make Haggis?
Think about it...... :-(
Neither taste like TRUE & AUTHENTIC Indian curries, both use that fake "Indian Curry Powder."
Unlike pepper or salt, curry is a mixture of spices. The blend is developed for individual taste. I'm sure that if you found the same brand name, the taste would be similar.
born and bred in london now lice in scotland i find the basic curries taste the same up here but there is less choice and they stick to the ones that are more made for the british market, however chineese in scotland tastes awful nothing like the good quality chineese in london, its all just meat and gravy, i hate scotish chineese