Indian

The International, Bradford

March 10, 2011
The International curry house, Bradford

I said the other week that the standard of Asian restaurants in Bradford was on the slide.  It’s not that there aren’t good places out there, it’s just that some of them don’t seem to be trying very hard anymore. I forgot that whenever I say something like that, the opposite is normally proved right, [...]

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Shimla Kebab House, Bradford

February 6, 2011
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Bradford is rightly famous for it’s Asian restaurants. There are some very, very good places, ranging from the ambitious restaurant groups like the Aagrah or the Mumtaz, right through to tiny back street cafes. Some are outstanding, cooking exceptional food, but – whisper this very quietly – some are terrible, serving little more than vaguely [...]

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Madhur Jaffrey’s Royal Chicken Korma, or Shani Murgh Korma

February 2, 2011
Madhur Jaffrey's Royal Chicken Korma Curry

The korma. The curry for people who don’t like curry. Normally bland, tasteless and swimming in cream, the average Asian restaurant korma is as far away from the real deal as it’s possible to get. I’d hesitate to say that the humble korma is the most abused of the curry house staples – that honour [...]

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

May 12, 2010
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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 [...]

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How to make paneer with just two ingredients

May 9, 2010
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Making cheese has always seemed difficult and outside of my capabilities, something best left to other people who know what they’re doing. Like the French. If you think that, this recipe could change your view.  Paneer is a type of Indian cheese that’s used as the protein element of several classic vegetarian dishes from the [...]

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Indian lamb kebabs

July 14, 2009
Indian lamb kebabs

These skewers of lamb are perfect for the barbecue and make a good alternative to the normal barbecue standards of burnt sausages and undercooked chicken. They’re easy to make, and cook in just a few minutes.  It’s better if the lamb is cooked slightly pink. The flavourings here are most definitely Indian, a heady mix [...]

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Bhuna Gosht, or lamb bhuna

June 15, 2009
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‘Bhuna‘ is a particular Asian cooking style where a sauce is reduced and reduced until it is so thick that it just clings to the meat, making the meat appear ‘browned’. Dishes cooked in the bhuna style are rich and pungent, the flavour of the spice mix concentrated down by the fierce reduction of the [...]

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Gosht Achar, or lamb curry

May 10, 2009
Achar Ghosht curry

India and Pakistan are home to some of the world’s best pickles, all types of fruit and vegetables preserved in a fiery mix of spices, citrus juices and oils. The best are little more than sliced chillis with lime, oil, mustard and turmeric. They’ll blow you away. Literally. In Hindi, ‘achar‘ means pickle, and gosht [...]

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