Curry!!!
#2
No way...Have a chicken tikka nowabi..Or Jalfreizi..both good
If ya **** aint upto it..Dupiaza or Pasanda.
Any of the above with Mushroom pilau and a garlic nan
All preceded of course with either Reshmi kebab or Chicken chat starter
If ya **** aint upto it..Dupiaza or Pasanda.
Any of the above with Mushroom pilau and a garlic nan
All preceded of course with either Reshmi kebab or Chicken chat starter
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#9
I either have Rogan Josh, Jalfrezi, Balti or occasionally a Madras. My local takeaway will do you any type of curry as hot or as mild as you like. I always have chicken as a "Meat Madras" doesn't sound quite as appealing
Starter should always be Onion Bhajis
Starter should always be Onion Bhajis
#13
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Dhansak - Chicken (Murgh) is a favorite for me!
Will go for a butter chicken if feeling like something sweet or mild.
Never been into really hot curries, have been known to have a Madras from time to time but this does depend on the restraunt/takeaway and how hot they do them.
I really like Thai food as well
Will go for a butter chicken if feeling like something sweet or mild.
Never been into really hot curries, have been known to have a Madras from time to time but this does depend on the restraunt/takeaway and how hot they do them.
I really like Thai food as well
#14
Originally Posted by popeye
Wish I could get a good Balti in Sydney.
It feels like your going into someones house but the back of the house is opened up and overlooks the bay - the food was great and too!
I *think* it might be this one...but it was in 96 when I studied there
Harbourside
Indian Restaurant
5 Walker St, North Sydney. Tel: 02 9922 2787.
North Sydney
'Stunning view and food to match! This popular North Shore Indian restaurant is always a hive of activity and tables are best booked in advance. The food is fantastic and the ambience too.' - Margaux
#16
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It's a bit of a struggle to get a good Indian curry in Japan, either they are "exotic" restuarants and you pay over 30 quid for a meal with a couple of beers (but the food tends to be pretty authentic and good selection) or you make do with a cheap place, little selection and the taste altered to suit the Japanes palette. The Japanese don't have much liking for spicy food so you always have to ask them to spice it up which in the cheaper places usually means they just add more curry powder
Also the "pilau" or saffron rice tends to be pants because the Japanese government have import restrictions on foreign grown rice. The Japansese stuff just doesn't make good "pilau", too sticky and wet
But they do serve a great cup of chai here! I've never had it in a restaurant in the UK, but it tastes great. It's tea with spices, sugar and hot milk
So I would usually go for something like:-
prawn puri
chilli chicken (or chicken tikka jalfrezi), side dish (mushroom bhaji, sag aloo, bindi bhaji, sag paneer etc)
pilau rice (if someone will share, anyone... anyone ?)
plain nan
...and popadoms and mixed pickles while waiting
Also the "pilau" or saffron rice tends to be pants because the Japanese government have import restrictions on foreign grown rice. The Japansese stuff just doesn't make good "pilau", too sticky and wet
But they do serve a great cup of chai here! I've never had it in a restaurant in the UK, but it tastes great. It's tea with spices, sugar and hot milk
So I would usually go for something like:-
prawn puri
chilli chicken (or chicken tikka jalfrezi), side dish (mushroom bhaji, sag aloo, bindi bhaji, sag paneer etc)
pilau rice (if someone will share, anyone... anyone ?)
plain nan
...and popadoms and mixed pickles while waiting
#17
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Originally Posted by the moose
None of these dishes sound very British to me.
Curry is Britain's favourite dish and a reminder that immigration has some benefits.
#18
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I'd normally go for:
Poppadoms & chutneys whilst browsing the menu
Prawn puri to start with
Chicken Tikka Bhuna, Qandari Chicken (thick rich sauce, slightly hotter than medium) or Chicken Achari (great if you like lots of tase - this one uses lots of pickles & chutneys for flavouring - think of it as a milder but more flavoursome version of lime pickle!)
Pilau rice (whole portion to myself)
Shared naan of some sort (plain/gralic/peshwari)
Hungry now
Poppadoms & chutneys whilst browsing the menu
Prawn puri to start with
Chicken Tikka Bhuna, Qandari Chicken (thick rich sauce, slightly hotter than medium) or Chicken Achari (great if you like lots of tase - this one uses lots of pickles & chutneys for flavouring - think of it as a milder but more flavoursome version of lime pickle!)
Pilau rice (whole portion to myself)
Shared naan of some sort (plain/gralic/peshwari)
Hungry now
#19
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Yet another Chicken Tikka Jalfrezi for me! Served in the balti-style dish, not on the plate. Mopped up with plain Naan. Maybe half a portion of rice if I'm hungry.
Don't usually have a starter, but plenty of poppadoms, with lashings of mango chutney and lime pickle...
Of course its gotta be washed down with plenty of Cobra.
Favourite restuarant? Cuisine East in Stourbridge.
Don't usually have a starter, but plenty of poppadoms, with lashings of mango chutney and lime pickle...
Of course its gotta be washed down with plenty of Cobra.
Favourite restuarant? Cuisine East in Stourbridge.
#21
Originally Posted by Brit_in_Japan
...and your point is ?
Curry is Britain's favourite dish and a reminder that immigration has some benefits.
Curry is Britain's favourite dish and a reminder that immigration has some benefits.
#23
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Originally Posted by RichardSimpson2004
There is a fantastic Indian in Sydney (if its still there...) If I remember correctly, take the train to North Sydney station, walk down the hill away from the station towards the Bay turn right and its on your left in a residential street.
#27
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I find that Jalfrezi's aren't hot enough.
I don't like the brown muck, like madras and vindaloo.
Is there a hot version a Jalfrezi? (Tomato & onion based sauce spiced up with chillis rather than powder)
I don't like the brown muck, like madras and vindaloo.
Is there a hot version a Jalfrezi? (Tomato & onion based sauce spiced up with chillis rather than powder)