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How much hotter is a vindaloo compared to Mardras? |
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#26 |
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Join Date: Mar 2012
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I worked in Uganda for a while - plenty of Ugandan asian food. None of it was eye watering hot. But much of it was South Indian vegetarian, maybe that's the difference.
By the way it does my head in when on TV cooking programmes they use the word spice to mean chillie - and spicy to mean hot, Chillie is a spice but not all spice is chillie (or hot). Ghrrrrr... |
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#27 |
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Quote:
So the Indian chef I worked with was lying, I don't think so. Vindaloo may be authentic but it's not something that's eaten often over there.
And Tikka Massala was still invented in India. It's one of the most popular curries in Britain but it's not British. Same in China. What we eat over here would be the richness of food served at, say, a wedding or family occasion over there. |
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#28 |
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Quote:
I once worked with an Indian chef who told me that hot curries aren't really a thing in India, over there it's all about the flavour. They make them hot over here purely because that's how the English like them.
Hottest I've ever gone was a Vindaloo and even that was too hot for me. I can't imagine trying a Phaal. Quote:
I'm really not sure that's entirely correct. A good curry is definitely about balance of flavours, not just pure heat, but a vindaloo is at least authentically Indian (from Goa, adapted from dishes brought over there by the Portuguese), whereas the much milder and more popular tikka massala was invented in Britain, for British tastes.
Quote:
So the Indian chef I worked with was lying, I don't think so. Vindaloo may be authentic but it's not something that's eaten often over there.
And Tikka Massala was still invented in India. It's one of the most popular curries in Britain but it's not British. From documentaries about food history, it is almost universally accepted that tikka masala was invented in the UK, possibly Glasgow. Tikka is marinated pieces of chicken. That is authentic Indian. It was a UK restaurant that made chicken tikka masala in to a dish. Reportedly because the customer felt his tikka was too dry so asked for some sauce and so the chef knocked up a sauce with some tomato sauce and spices. |
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#29 |
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I travelled in Northern India for several weeks.
Not once did we encounter anything recognisable in a UK curry house. I later did a ten week evening Indian cookery class supervised by a very knowledgeable Indian cook. One week we made an "authentic" vindaloo. It was absolutely nothing like the "traditional" curry house vindaloo. The descriptions "Madras", "Vindaloo" and "Phaal" are simply anglicised measures of heat and, as has been said, will vary enormously between establishments. Some weeks back I was astonished to notice a "Phaal" in the Indian ready meals at Sainsbury's. I find all supermarket curries much of a muchness but I bought the Phaal out of sheer curiosity. No way could it be ranked with the palate wrecking creations served in curry houses. I would describe it as reasonably hot. |
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#30 |
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Join Date: May 2012
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Quote:
So the Indian chef I worked with was lying, I don't think so. Vindaloo may be authentic but it's not something that's eaten often over there.
And Tikka Massala was still invented in India. It's one of the most popular curries in Britain but it's not British. |
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#31 |
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Join Date: Aug 2009
Posts: 5,103
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Quote:
So the Indian chef I worked with was lying, I don't think so. Vindaloo may be authentic but it's not something that's eaten often over there.
And Tikka Massala was still invented in India. It's one of the most popular curries in Britain but it's not British. |
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#32 |
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Join Date: Aug 2011
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I'm of the opinion that the stupidly hot curries are only eaten out of bravado by men (always men) who've just drunk about ten pints of lager. I'm sure the curry house staff treat them as a great source of amusement and dose them accordingly.
These days I greatly prefer a dhansak – a curry bursting with flavour that won't destroy your taste buds. ![]() I agree with Dhansak though, lovely! Quote:
but a vindaloo is at least authentically Indian (from Goa, adapted from dishes brought over there by the Portuguese), whereas the much milder and more popular tikka massala was invented in Britain, for British tastes.
In agreement with the tikka massala being invented in Britain though! |
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#33 |
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Join Date: Nov 2011
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Quote:
Female who doesn't drink lager here I'm afraid but love hot curries
![]() I agree with Dhansak though, lovely! Isn't an authentic vindaloo actually completely different to our version of a vindaloo, though? I might be wrong, but I'm sure I read that an authentic vindaloo isn't hot like ours is and different flavour too. In agreement with the tikka massala being invented in Britain though! i do like the occasional really hot curry but i do have a preference for a pathia or a dopiaza |
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#34 |
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i think a traditional vindaloo is still quite hot but is traditionally made with pork and has a wine based sauce , neither you will see in many vindaloos over here
i do like the occasional really hot curry but i do have a preference for a pathia or a dopiaza ![]() Mmm pathia. I had a prawn pathia yesterday, it was amazing. |
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#35 |
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Quote:
i think a traditional vindaloo is still quite hot but is traditionally made with pork and has a wine based sauce , neither you will see in many vindaloos over here
i do like the occasional really hot curry but i do have a preference for a pathia or a dopiaza |
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#36 |
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Join Date: Dec 2014
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Nope. Wrong.
I've heard it could be either but always thought personally it was invented in India and brought over here. The type we eat these days has probably been adapted from an Indian recipe, if anything. |
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#37 |
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Join Date: Aug 2008
Location: Up North
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I don't eat vinaloo's often but the best I've ever had was homemade using this recipe.
Use as much chilli as you like http://www.bbc.co.uk/food/recipes/porkvindaloo_89999 It can also be tweaked to make it into a kebab (Souvlaki) https://en.wikipedia.org/wiki/Souvlaki |
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#38 |
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Join Date: Jul 2012
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Here's a useful tip: curry houses will (in my experience) let you dictate how hot you want your curry to be. So if you want to try a vindaloo to see if you like the taste, but are worried that it might be too hot, ask for something like a vindaloo with the heat of a madras.
It also works the other around; if I'm visiting an Indian place for the first time I will usually have a jalfrezi with the heat of a vindaloo. |
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