Recent content by waaza

it is true that beef is not eaten in most states, in fact only in Kerela is it freely available, but in the other states, for those who wish to eat meat (state depedent, but from 15% - 60% eat meat, though not necessarily every day) there is water buffalo. The commonest meat (other than fish) is...

those are eggplants (aubergine, baigan, brinjal), did you not wonder why they were so-called? lol:lol:

hopefully, here is a pic of some of the ingredients. The pea aubergines are at 9 o'clock, the culantro right at the back, behind the pak choy, the galangal at 3 o'clock. and here is one I made earlier. Thai red chicken and pea aubergine curry

although there are other minor variations, the main difference between red, yellow and green curry pastes is the colour of the chillies. If you don't want the chillies, here's my recipe I use (with chillies in, of course). It relies on fresh ingredients, if you are unable to source these, its a...

Claire, I would say it will depend on the spice, and how and where it is stored. Ground spices will deteriorate faster, as they are exposed to the air/moisure more. Whole spices will last longer, and if you can grind your own on demand, this would be the better option. Watch for µorganism...

a balti anything is/were completely made up dishes said to originate from Baltistan, in Northern Pakistan; in truth, they originated in the curry triangle, around Birmingham, UK. They are just the same old stuff, served up under a different name, sometimes in a small wok, sometimes in a bucket...

combine the last two posts, and you have it in a nutshell, IMHO. 'Curry' is not one dish, but hundreds of different dishes, as in Italian dishes like pasta or rissotto. In India you would be hard put to find the word 'curry' on any menu, except those catering for the tourists. Therefore, unless...

well, a billion Indians can't all be wrong, maybe you haven't tried the real deal, in good ole ethnic US of A.:ermm:

I was really talking about corporate food, McD, KFC and so on. They really are poor, IMHO. UK corporate food is just as bad, or is it just fast food in general the world over? quality pared to the bone for the sake of the bottom line. No, I've had some excellent 'street food' in some countries...

I enjoy Thai curries too, in fact I have eaten my third in as many days, but I had a chat with my local Thai store owner (who is a good cook in her own right) and she agreed that no paste is as good as a paste made from fresh ingredients. It is not difficult, it just might be difficult to source...

I understand, at least you have admitted your ignorance of these matters, its a pity most chefs don't do the same! My suggestion to you is to start simply, with a few spices, learn how to use them, what goes with what, and most importantly, how to maximize the flavours. Throwing heavy spice...

My advice to you, Bliss, is not to experiment (this is where most people go wrong IMHO) get a very good recipe book on basic Indian food, and follow the instructions very carefully. Thai curries use little spice, relying more on fresh ingredients for the flavours. Japanese curry is usually made...

in other countries, using ground/minced meat for kebabs is very different from making it with whole meat. And while chunks of meat are usually marinated first, the ground/minced meat has other flavours added to it before cooking. How do you get the other ingredients to stick to the steak? Sumac...

Andy, they don't do burgers at all, because they have their own versions, a huge variety of fried kebabs. You are correct about the beef, only found in Kerala, everywhere else it's buffalo (and the 'mutton' is mostly goat). Having said all that, there are many Indian dishes that have been...

Wondering what makes this Persian, surely it would have been lamb or goat? Whats in the seasoning? Waaza