curry

Jaldi Jaldi, the Mumtaz take on take away

November 26, 2010

Around West Yorkshire, there are a couple of really very successful Asian restaurant empires. The Mumtaz group are one of them, with two restaurants – a huge place in Bradford and an impressive new dining room on Clarence Dock in Leeds – and a reputation for first rate food. Their bold claim to be ‘world [...]

Read the full article →

See-Pyan, or Burmese chicken curry

November 3, 2010

There are a lot of different types of curry out there, but I tend to stick to the Indian or Pakistani varieties, with maybe the odd Thai green curry every now and again. To me, the Indian sub-continent is the spiritual home of the curry, but that doesn’t mean that other regions don’t make astonishingly [...]

Read the full article →

Curry goat

September 22, 2010

It stands to reason that curry goat is best made with goat, but goat meat can prove difficult to find. I scoured nearly every butcher I knew in the hope of finding it, from my normal, trusted shop right through to the tiny halal places in the back streets of Bradford. Nobody had goat. Nobody [...]

Read the full article →

Murgh Hyderabadi, a classic Indian chicken curry

July 14, 2010

It’s always nice to receive a gift, even more so when it arrives unexpectedly. This recipe came on the side of the paper bag that held my takeaway from the Aagrah in Shipley. It’s a nice little gimmick, and a welcome one given that the Aagrah stands head and shoulders above all other Indian restaurants [...]

Read the full article →

Arabica Middle-Eastern Restaurant, Bradford

June 26, 2010

Arabica is a small cafe-style restaurant tucked into a basement in Bradford’s student-ville, just across from the University. It’s been open for about eighteen months, and I’ve heard a lot of whispers and rumours about this new, fantastic middle eastern place. Arabica’s is one of those names that seems to have cropped up in too [...]

Read the full article →

Sri Lankan Red Beef Curry

June 2, 2010

Most meat-based curries from the sub-continent use lamb, mutton or goat as their core ingredient. Beef isn’t used widely, mainly for religious reasons…the Hindu sacred cow is never destined for the pot. Traveling around India, you quickly become used to the sight of cows wandering around the streets, unflustered by the traffic mayhem around them, [...]

Read the full article →

Badami rogan josh, or lamb cooked in a dark almond sauce

May 12, 2010

This version of the classic rogan josh includes ground almonds to both thicken the sauce and give it texture and substance. The curry is made with lamb or mutton shoulder, cut into one inch chunks and browned in hot oil. Before you start to brown the meat, add ten whole cloves, twelve peppercorns, one or [...]

Read the full article →