curry

Bathuras, or fried fermented Indian flatbreads

January 14, 2013
Bathura, or Indian yoghurt fermented deep fried flatbread

I have this theory about Indian restaurants. It may be a Yorkshire thing, or maybe even just a Bradford or Leeds thing, or perhaps its just me, but I reckon you can judge the quality of an Indian restaurant through a combination of how good their breads are and whether or not you get a [...]

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Chole, or cinnamon spiced chickpea curry

January 6, 2013
Chole, or cinnamon spiced chickpea curry

Quite a few years ago, I spent part of a gap year backpacking around India. Delhi was our first stop, and it frightened the pants off us, with its heady blend of poverty, colour, recklessness and determination. I returned to Delhi last month in very different circumstances, and found that little had changed, except everybody [...]

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Malai gosht, or lamb or mutton with cream

October 28, 2012
Lamb or mutton with cream, Malai Gosht, by Madhur Jaffrey

Curries made with cream have a richer, silkier feel than those made with yoghurt. The sauce tends to be reduced so that it clings to the meat, a thick coating of intensely flavoured cream encasing chunks of tender lamb or mutton. This is a good curry for those who don’t really like the fire of [...]

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Lamb or mutton and potato curry

August 15, 2012
Keith Floyd's mutton or lamb curry, with potatoes and coconut milk

Time for another barnstorming, no messing around, straight into the thick of it curry. This time, there’s coconut milk in the mix, which helps to considerably tame the enormous amount of chilli present.  It does seem like a lot of chilli, but coconut milk has the capacity to neutralise the heat very effectively…this is still [...]

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Indian tomato mutton curry

April 22, 2012
tomato mutton curry

Our eldest son, is starting to enjoy spicy food. He now demolishes platefuls of tandoori chicken wings, the spicy kind from the Asian supermarket, and has developed a remarkable tolerance for extra-hot peri-peri sauce. This is all good, and to be expected from a young Bradfordian.  We know a thing or two about spicy food, [...]

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Black pepper chicken curry, or how to lose three years’ work in two clicks

February 26, 2012
How to back up your blog, or black pepper chicken curry from Christine Manfield's Tasting India

I had a spare half hour last Wednesday lunchtime, so I decided to idly fiddle around with the layout of this site, tweaking the width of the sidebar to make it fit an ad unit more neatly. All very easy stuff, all done from within the WordPress console through a couple of settings adjustments to [...]

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Moghul lamb with onions and raisins

June 4, 2011
Moghul lamb or mutton with onions and raisins, by Madhur Jaffrey

Indian and Pakistani food is rich and varied. I’ve cooked countless lamb or mutton curries, each with the same basic method and ingredients, each of which have been vastly different because of subtle differences in spicing and small tweaks in ingredients. The length of the list of spices that go into most curries means that [...]

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Chana masala, or chickpea curry

March 27, 2011
Chana masala, or chickpea curry

Indian cookery doesn’t have to be complicated, and it needn’t take a long time. Here’s proof. If you’re good at chopping things up, you could have this chickpea curry on the table in about twenty-five minutes, for under about £3 for four servings. The building blocks of the curry go into the pan first.  Heat [...]

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