Bankline bryani

[Keith at Tregenna]

My favourite is lamb Rogan Josh or a Balti, after poppadoms and raita.
Saag aloo is a must, rice with a dish is not important to me but, locally
have half and half - Rice/Chips.

Great Balti in Birmingham, could not remember the name of the place but,
found the bill. Give my Regards to Broad Street.

Keith.

.

[Keith at Tregenna]

My local:

Mint Room Barry wins South Wales’ Restaurant of the Year

Business owner, Shah Uddin, said: “We have been honoured with the recognition of Restaurant of the Year in South Wales.

https://www.barryanddistrictnews.co....UPO7Zpfezi-iEk

[Keith at Tregenna]

Smithy's Indian takeaway:

https://www.youtube.com/watch?v=l4o-Y7oxiDQ

https://www.youtube.com/watch?v=pgCSmQPFINY

[Dennis McGuckin]

Mark really wanted the recipe of curry that he experienced on Bank Line, however I feel alas, that may be a long shot Mark, as most of the curry chefs were Bengali and all probably back in their homeland and not logged on here, however we may have some Bank line chefs on here who may be able to help. We probably all have recipes for curries but they are not what is wanted. Just an observation

Just made a curry from memory [not a good idea]
I learned it from the curry cooks on the Iberia.
Turned out not bad at all.
At least my friends and family liked it.
I finally found Madras curry powder.
I all way's leave the finished curry to sit overnight.
Better the next day.

[Keith at Tregenna]

#1:

Hope this helps or is of interest:

Cooking styles and ingredients vary significantly from north to south and east to west across India. Here are some of the main curry dishes explained in layman’s terms.

Bhuna
Made from tomato and tamarind with plenty of onions and sautéed slowly over a low flame.

Pasanda
Rich and creamy, made from almonds and coconut. It is a sweet dish without too much heat.

Rogan Josh
Hails from Kashmir and is a spicy red sauce made from tomatoes, cardamom and Kashmiri chillies. Not too spicy, this dish is full of flavour thanks to the cardamom and other spices.

Biryani
Found all over India, but every region has its own version. In simple terms, it is rice with meat and/or vegetables.

Butter Chicken
The most common Indian dish enjoyed by Australians. It is made from tender chicken cooked in tomato, garlic, ginger, tamarind and, of course, butter.

Tandoori and Tikka
These are similar, but slightly different. Tandoor refers to the oven and a cooking style founded in Northern India. Tikka generally refers to boneless, marinated chicken while Tandoori has the bone in and can be any part of the chicken. Once you change the meat or make it with vegetables, the curries become the same. They are marinated in yoghurt and spices and cooked in a tandoor oven.

Dopiaza
Made with tomato and onions, cooked two ways. It’s generally a mild dish that derives its sweetness from the onions.

Jalfrevious Next ezi
This has red peppers in the sauce. Other ingredients include sweet peppers, coconut, tomatoes and spices all cooked together. Originating from Kashmir the word “Jalfrezi” means stir-fry.

Tikka Masala
A British dish that combines tikka (boneless Tandoor grilled chicken) with masala — tomatoes and onions cooked with spices.

Madras
From Southern India and is a region as well as a dish. Featuring tomato with coriander, cumin and fenugreek, these dishes are hot and spicy, just like the region.

Vindaloo
Often the hottest item on the menu at any Indian restaurant. It is made from tomato, chilli and cumin and was influenced by Portuguese traders who visited Goa (Western India) in the 16th century. The Portuguese introduced chillies to the Indian culinary scene.

Korma
This is as mild as Vindaloo is hot. Made from coconut and almond, it is similar to Pasanda with the difference being that Korma includes saffron. This creates a pale-yellow colour while Pasanda is always white.