Whats the difference between Cinnamon, poppadums, spices etcetcetc?

About nowt

Last night went to cinnamons for the first time after giving up on the brightly coloured but tastlesh gash they serve up at some of the other places in town. Very nice place inside, brightly lit with no obvious signs of flock wall paper at all. The waiter was very pleasant and the menu had some interseting things on it, but we were in 'traditional' mood. The bairn ordered chicken tikka paneer, mother, spinach pakora and me chicken chatt.
The paneer, like every other paneer we have had in the town this was no different bland creamy but edible
Pakora, Very nice and tasty but a bit like deep fried Sag Wala
Chatt, came out like a huge pile of elephant dung on a plate and the inside was well it said chatt but it could have been any bhuna as they all taste exactly the same anyway, impressive to look at edible, of course but exactly the same as several dishes on menus just wrapped differently
Main course
Kurma, Very Yellow but the bairn said it was ok
Tikka Massalla redder than a very red thing, almost funny if it wasn't for the sickenly sweet shyte the red stuff was covering
Madras Light brown and exactly the same sauce as anything else that comes light brown just with a litte bit more spice.
The 'Indian' food in this town is a pi$$take, I'm sure there is one kitchen with a gadge who has 3 recipes and some fakir pedals about the town dropping them into kitchens to have the colour added.

Not impressed with the food at all, just another same old same old for me like

while i was working in Milton Keynes building a extension for a Indian doctor(who by the way is the nicest bloke i have ever met) he invited me and my mates in his house for a curry meal and beer. They dont eat the sort of food that you get in restaurants it was proper indian sran and very nice, chicken drum sticks in a sauce, lentils, fish dishes and loads of other stuff

Cook for yourself then you lazy get!



By the way, can anybody recommend a good takeaway for tonight, probably Indian or Chinky?

Well that would make sense.

But that then rules out all of them in a 30 mile radius

Our lass won't touch the stuff in most restaurants and she's Indian! Reckons its all cooked together then split up, throw a few different spices in and coloured differently.

Try this Jamaica curried goat. Very tasty, and fun to make.

2lb (1kg) goat meat
2 stalks scallion, chopped 2 teaspoons salt to taste
1-2 Scotch bonnet peppers, chopped, with or without seeds
Black pepper
3 tablespoons curry powder
2 tablespoons (1 oz, 25 g) butter 1/4cup (2 fl oz, 50 ml) oil
1 clove garlic, crushed
About 3 cups (1 1/4 pints, 750 ml) water
2 tomatoes, chopped 2 onions, sliced

First, fu*k the goat. Then kill.
Cut the goat meat into small pieces; place them in a bowl, and season with the salt, black pepper, curry powder,
garlic, tomatoes, onions, scallion and hot peppers (remove the seeds from the peppers if you do not want the curry to be too hot).
Allow the meat to marinate for at least 1 hour.

When you are ready to proceed, separate the seasonings from the meat and fry the meat in the butter and oil until it is lightly browned.
Add enough water to cover the meat and bring to the boil.
Reduce the heat cover the pan, and simmer until the meat is tender, adding more water if necessary.
Stir in the seasonings in which the meat was marinated, taste, cover the pan again, and allow it to simmer for a further 10 minutes or until the seasonings are absorbed into
the juice, which should now have more body without being too thick.
The dish should not be at all dry.
Some cooks prefer either to boil the meat first then add the seasonings
when the meat is tender, or to boil the meat and seasonings together from the start.
The choice is yours. Serve this splendid dish with white rice, mango chutney, fried plantains, boiled green bananas or whatever else you like.

sounds about right just read that a quarter of takeaways contain illegal levels of colouring so is it made any differant if you sit in ???

It's one of the things I noticed when I was in India, one how much nicer a curry is and two how dishes don't have all that colouring shite in. A Chicken Tikka Masala you have in Mumbai has no resemblance whatsoever to one you'd have over here for a start it's not bright fooking red it just looks like a curry. Indian restaurants over here don't really serve us Indian food it's a watered down spiced up coloured up representation of Indian food. I wonder why they do it? Is it what they think we want?? I suppose going on the amount of Indian restaurants and take aways in Great Britain they're probably right. It's probably the same with Chinese.

Saying that I might order a Lamb Madras tonight.

If you want to try a different type of Indian food, see if you can find a 'Kerela' restaurant.

A lot of the curries are very dry, rather than the often very oily stuff you get in most Indian restaurants. They use a lot of coconuts and fish, and it is bloody lush.

There's Kerela restaurants I know of in Cambridge, Nottingham and Leicester. I'm pretty sure there'll be one in Newcastle.

Last time I went to the one in Nottingham I had a delicious lamb curry with rice and a dhosa, which is like a big pancake filled with curry sauce. My wife had the Ploughmans.

Won't it be cold be the time they deliver it?

On a plate?

Has anyone ever had a Pakistani Curry? I spent 9 months on an island off the coast off Oman, over 30 years ago now, doesn't time fly, and there were a lot of Pakistani workmen building a Hospital there. They had there own club on the site, and I had quite a few Curries there. I seem to remember they looked bloody awful, but tasted wonderful. Due to large alcohol intake I don't remember too many other details.

Takeaway recommendation...

Has to be Mamta. The food is quality. Lots of stuff on the menu that you wouldn't find in the restaurants in Hartlepool. It IS expensive though, but I think you pay for what you get.

I've started using this place in marske - no good to you's I know - but its dead nice and free delivery too!

last night I had this lamb dhoshi stuff...i think....pisssed was I

Er-indoors was recently invited to a Indian friends daughters dance presentation at the town hall a couple of Sundays ago. She went along with lil poolymad and after the show went to the Grand for a nosh up.

Upon entering the ballroom she said was a feast for sore eyes all laid out in front of you to try what took your fancy.

She did say it was nowt like the take away, sit in type scran she normally has sampled.An array of goodies for all taste buds and judging by what lil poolymad said that I would have gone down the table and sampled the bloody lot(well I would wouldn't I).

I asked er-indoors what she had and was it nice,she replied that due to the fact earlier that day she had scranned a full Sunday roast she settled for a couple of vegetable samosas.

NO DOGGY BAG FOR ME THOUGH.

I spent 10 days in Pakistan and on the 1st night we all rushed ashore to try a decent curry as the Navy cooks are schite. I had 4 days suffering the worst food poisoning of my life after this and the only other time I went into the city was on the last day to send postcards and buy pressies.

I would not of minded if I had tried my luck with a roadside vendor but we used a 5* hotels restaurant.