Jump to content


Photo

History of Indian Food in the UK

chicken

  • Please log in to reply
2 replies to this topic

#1 BBhasin

BBhasin
  • Member
  • 22 posts
  • Gender:Male
  • Location:Washington DC
  • Interests:Mostly Indian food.

Posted 25 June 2010 - 05:34 AM

Thought I would share this article with you guys

http://www.mirror.co...15875-22357796/

Suresh , please feel free to move this to where ever you deem appropriate

what I found interesting was
- the Brit claim to Chicken Tikka Masalla
- the Brits exporting Ch. Tikka masalla to India.
- Uk Chefs visiting Kolkata to showcase their Indian culinary skills
- London has more Indian restaurants than Delhi or Bombay
- 80% of Indian restaurants in the UK are operated by Bangladesis.
among others
enjoy

#2 Gautam

Gautam

    Guru Member

  • Advanced Member
  • PipPipPipPip
  • 1,242 posts
  • Gender:Male

Posted 25 June 2010 - 10:56 AM

Dear Bhasin Saheb,

Your input would be most appreciated in an ongoing butter chicken thread. Do you have the time?

Our friend Cyril, from Cape Town, a caterer of renown, has asked for a definitive recipe. Knowing your associations with the son of the Moti Mahal owners and your own long experience in the field plus your unique background being in the time and place when this dish came into its own, would you please weigh in with a few words and a good definitive, annotated recipe?

I suggested a recipe which is in need of much criticism/emendation.

E,g, I left out tenderizers like papaya or citrus,in addition to ginger.They create the galouti [melted, mushy] texture much favored by many Indians including myself, but not liked by many others. Also, it is difficult to explain how to regulate galouti, e.g. for handi style kebabs, for chicken tandoori, etc. : the varying degrees, from a little to a lot, and how this allows kewra to suffuse meat in handi/dumpukht cooking. That is notthe point here anyway, but the enzymatic degradation and its control in COUNTRY RAISED FOWL is quite an important art. However, most are not working with country fowl butbreast-heavy modern birds. Athough, Bhasin Saheb, have you tried the non-breast heavy Barred Rock poultry from BoBo Farms in your kitchens?


Thanks.

Edited by Gautam, 25 June 2010 - 11:10 AM.


#3 Cyril

Cyril
  • Member
  • 22 posts
  • Gender:Male
  • Location:Cape Town South Africa
  • Interests:Cooking, running, twitter, watching cooking shows, enjoying great company of close friends, church.

Posted 25 June 2010 - 06:18 PM

Thought I would share this article with you guys

http://www.mirror.co...15875-22357796/

Suresh , please feel free to move this to where ever you deem appropriate

what I found interesting was
- the Brit claim to Chicken Tikka Masalla
- the Brits exporting Ch. Tikka masalla to India.
- Uk Chefs visiting Kolkata to showcase their Indian culinary skills
- London has more Indian restaurants than Delhi or Bombay
- 80% of Indian restaurants in the UK are operated by Bangladesis.
among others
enjoy


Dear BBhasin,
I have been introduced to you by Gautam and have heard great things about you. I look forward to reading more of your interesting articles and recipes. I am from Cape Town South Africa. Take care, Cyril