Posts by Russell Brown
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Feed: My Life in Curry, in reply to Rebecca Williams,
Curry house on the Shore these days? There was an amazing one in Birkenhead a couple of years back called Bombay Bites – they served an amazing goat curry but sadly it’s gone.
Oh yes, I went there once and remember being impressed.
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Feed: My Life in Curry, in reply to Rebecca Williams,
apologies for the chilli related thread-jack ….
Sigh ... I was going to save chilli for a future post of its own. But no, go ahead, don't mind me ...
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Feed: My Life in Curry, in reply to Omar Crawford,
My late dad Noel was a helluva of a chef (Aromatics smoked mushrooms anyone??)
Oh no! I'm very sorry to hear of Noel's passing. I'd always stop and chat with him when he made it up to the Food Show in Auckland, and those chats could range quite widely. He was a reader of Hard News from way back.
Your dad was a lovely bloke. What's happening with Aromatics now?
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Feed: My Life in Curry, in reply to Peter Darlington,
He mentions most of the Indian restaurants in London are actually run by Bangladeshi’s with a Bengali emphasis.
It’s a kind of weird mix, because the dishes, by name, are mostly North Indian. But the dhansak I used to enjoy in Clapham was probably Bangladeshi. It’s a totally different dish when I’ve had it here.
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Feed: My Life in Curry, in reply to Lucy Stewart,
in this pale curry-free* land of eternal winter** I’m currently inhabiting
I was vaguely aware that curry houses were a rarity in most parts of the US the last time I visited. It’s just that my friend Rael knew them all.
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Feed: My Life in Curry, in reply to Raquel Moss,
Later during the trip, we took a cooking class in Udaipur, with a British couple who couldn’t STAND spicy food. We were pretty sure that people like them were the reason we couldn’t get a spicy enough dish from any establishment despite begging and pleading.
That's just weird. Why would they take a cooking course if they didn't like the food?
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Feed: My Life in Curry, in reply to Tony Siu,
Is sausage curry a New Zealand thing?
It may well be. I find it works best with chicken sausages (Westmere Butcher), which are less fatty.
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Feed: My Life in Curry, in reply to nic.wise,
I found, in general, the curry in London to be a bit lack-luster. I longed for some of the more spicy NZ ones, and usually partook when we came back
Ironically, our shorter experience makes us more authentic. Britain has had Indian restaurants for 200 years (and many of the spices since the Crusades!) and some terrible liberties have been taken.
Also, until the late 90s, 85% of "Indian" restaurants in Britain were reportedly really Bangladeshi. As noted, there were also the bel poori houses, but I don't recall ever coming across Hyderbadi styles like you can buy in Auckland.
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Feed: My Life in Curry, in reply to Richard Ram,
Your local butcher may very well sell goat and it's worth a go, even for a novice.
Mine doesn't but the one in the little India cluster on Sandringham Road does. I presume it's cooked long and slow?
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Feed: My Life in Curry, in reply to Robyn Gallagher,
Wellington’s Malaysian curry houses must be mentioned! That’s easily one of my favourite things about Wellington.
+1
What's the story to there being so many Malaysian restaurants in central Wellington?