Samuel Camazzola Posted November 6, 2020 Share Posted November 6, 2020 2 hours ago, Morgan said: We always keep one there, Samuel. Prepared. I like it! 👍 Quote Link to comment Share on other sites More sharing options...
Biko Posted November 6, 2020 Share Posted November 6, 2020 1 hour ago, Greedy Jambo said: Vegetable pakora 👎 That stuff should be complimentary. Khushis' Pakora when it was the old place was superb. Quote Link to comment Share on other sites More sharing options...
Greedy Jambo Posted November 6, 2020 Author Share Posted November 6, 2020 Curry wise Rogan Josh Bhuna Jalfrezi Quote Link to comment Share on other sites More sharing options...
Craig_ Posted November 6, 2020 Share Posted November 6, 2020 On 04/11/2020 at 22:42, SecN said: Love the ones that enduce a sweat, anyone had Kismot Killer? Mate of mine had about 2/3 of a portion of this stuff. Was up all night throwing up. Not recommended! Quote Link to comment Share on other sites More sharing options...
80bob Posted November 6, 2020 Share Posted November 6, 2020 Haggis pakora from Karma in Whitburn and 2 pints of lal toofan when Iam waiting Quote Link to comment Share on other sites More sharing options...
Morgan Posted November 6, 2020 Share Posted November 6, 2020 38 minutes ago, jonnothejambo said: No, but try the Naga. It will enduce more than a sweat. Magnificent and very hot. Have you tried a Tindaloo, Jonno? I think we had this discussion about four years ago, can’t recall your answer. Quote Link to comment Share on other sites More sharing options...
Dawnrazor Posted November 6, 2020 Share Posted November 6, 2020 Hs anyone done the "Kismot Killer"? Quote Link to comment Share on other sites More sharing options...
Greedy Jambo Posted November 6, 2020 Author Share Posted November 6, 2020 24 minutes ago, Dawnrazor said: Hs anyone done the "Kismot Killer"? She hot? Quote Link to comment Share on other sites More sharing options...
SecN Posted November 6, 2020 Share Posted November 6, 2020 The ‘old’ Kismot Killer was actually just Naga Chicken and I managed that and enjoyed it. Apparently the modern one has over 13 separate chillis some of which are specially imported from the likes of Pakistan. Quote Link to comment Share on other sites More sharing options...
Greedy Jambo Posted November 6, 2020 Author Share Posted November 6, 2020 2 hours ago, Biko said: Khushis' Pakora when it was the old place was superb. Aye, even so, surely their chicken pakora was better. Quote Link to comment Share on other sites More sharing options...
Craig_ Posted November 6, 2020 Share Posted November 6, 2020 42 minutes ago, Dawnrazor said: Hs anyone done the "Kismot Killer"? Not personally, see my post above. To be fair though, never had a crap curry from Kismet. Quote Link to comment Share on other sites More sharing options...
Dawnrazor Posted November 6, 2020 Share Posted November 6, 2020 3 minutes ago, Craig_ said: Not personally, see my post above. To be fair though, never had a crap curry from Kismet. I've only seen it on Tv and was interested as to what it was like, faaaaaar too hot for me! Quote Link to comment Share on other sites More sharing options...
RobboM Posted November 6, 2020 Share Posted November 6, 2020 5 hours ago, crunchy frog said: Is aloo not potato already? Reminds me of that time my mates missus was doing baked potatoes for tea and asked him to go to shops and get some "salady" stuff, meaning coleslaw etc. He comes back with a tub of potato salad. What a ballbag 😄 In a cricket match famously Pakistan cricketer Inzamam Ul Haq waded into the crowd when he was heckled by someone calling him Aloo Quote Link to comment Share on other sites More sharing options...
RobNox Posted November 6, 2020 Share Posted November 6, 2020 From Mother India Cafe... Patina Lamb Ginger Chicken The Patina Lamb includes mint and is the tastiest curry ever. It led to me adding fresh mint to any lamb curry I order. I still prefer coriander on a chicken curry though. From another restaurant whose name escapes me just now... Pork Vindaloo To me it's the most authentic vindaloo, as the original vindaloo was made from pork. It was based on a traditional Portuguese dish which the locals spiced up after the Portuguese arrived in the Goan peninsula. As well as introducing the locals to vindaloo, they also introduced Christianity, which meant they could eat pork, unlike their Hindu and Muslim neighbours. I wonder if it was the thought of tucking into a tasty pork vindaloo that persuaded the Goans to convert religion. Quote Link to comment Share on other sites More sharing options...
Negan Posted November 6, 2020 Share Posted November 6, 2020 Chicken madrass Pilau rice Peshwaari naan Quote Link to comment Share on other sites More sharing options...
SecN Posted November 6, 2020 Share Posted November 6, 2020 love it when the Goan’s good Quote Link to comment Share on other sites More sharing options...
Craig_ Posted November 7, 2020 Share Posted November 7, 2020 12 hours ago, Dawnrazor said: I've only seen it on Tv and was interested as to what it was like, faaaaaar too hot for me! Tried about 1ml of the sauce on the end of my knife, and took me about five minutes to recover. Can't imagine eating whole mouthfuls of the stuff! Quote Link to comment Share on other sites More sharing options...
Greedy Jambo Posted November 7, 2020 Author Share Posted November 7, 2020 13 hours ago, RobNox said: From Mother India Cafe... Patina Lamb Ginger Chicken The Patina Lamb includes mint and is the tastiest curry ever. It led to me adding fresh mint to any lamb curry I order. I still prefer coriander on a chicken curry though. From another restaurant whose name escapes me just now... Pork Vindaloo To me it's the most authentic vindaloo, as the original vindaloo was made from pork. It was based on a traditional Portuguese dish which the locals spiced up after the Portuguese arrived in the Goan peninsula. As well as introducing the locals to vindaloo, they also introduced Christianity, which meant they could eat pork, unlike their Hindu and Muslim neighbours. I wonder if it was the thought of tucking into a tasty pork vindaloo that persuaded the Goans to convert religion. I'm not a fan of mint, it's alright in toothpaste. Quote Link to comment Share on other sites More sharing options...
frankblack Posted November 7, 2020 Share Posted November 7, 2020 2 hours ago, Greedy Jambo said: I'm not a fan of mint, it's alright in toothpaste. Agree with you there. Aside from Indian food, why do you find it in supermarket chilled vegetables - that is just wrong. When I eat veg I want a savoury taste not something ruined that tastes like a packet of polo mints have been crushed up and mixed in. 🤬 Quote Link to comment Share on other sites More sharing options...
Heartsmad1874 Posted November 11, 2020 Share Posted November 11, 2020 Used to love visiting Kebabish on Dalry Road. Amazing Indian scran from there, need to go back again soon. Quote Link to comment Share on other sites More sharing options...
highlandjambo3 Posted November 11, 2020 Share Posted November 11, 2020 (edited) On 06/11/2020 at 22:23, RobNox said: From Mother India Cafe... Patina Lamb Ginger Chicken The Patina Lamb includes mint and is the tastiest curry ever. It led to me adding fresh mint to any lamb curry I order. I still prefer coriander on a chicken curry though. From another restaurant whose name escapes me just now... Pork Vindaloo To me it's the most authentic vindaloo, as the original vindaloo was made from pork. It was based on a traditional Portuguese dish which the locals spiced up after the Portuguese arrived in the Goan peninsula. As well as introducing the locals to vindaloo, they also introduced Christianity, which meant they could eat pork, unlike their Hindu and Muslim neighbours. I wonder if it was the thought of tucking into a tasty pork vindaloo that persuaded the Goans to convert religion. Love making a vindaloo from scratch and yes.....it’s origins is Portugal and originally made from pork, the word vin and aloo means vinegar and garlic which are big ingredients in a vindaloo although the word aloo is also commonly used to describe potato. The Portuguese were big spice traders to Europe from Goa and, I’ve had the pleasure of attending a cookery course in Goa.....love authentic Indian food and, tbh, I’m quite good at making it. A common misconception for most people is confusing “hot” from “spicy”.....vindaloo is very spicy but can be made using no chilli if you wish. To try to simplify this, you could make a beef stew then bung in a bottle of Tabasco sauce, now this would be very hot but it would bear no resemblance to the spice in a curry right.....so people should try to separate the heat from spice when you describe a curry. Edited November 11, 2020 by highlandjambo3 Quote Link to comment Share on other sites More sharing options...
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