Are the curries recipes we are given on tele magazines or cookery books authentic or are they adapted?
The best way to get authentic curry recipes is to contact the cultural Attachees at the Embassies of India and Pakistan – this can be done on the web and the web sites contain links to authentic recipes. There are many cuisines in India and Pakistan – Bengali, Gujerati, Kerala, Baluch, Kashmiri etc all of which are distinctive. There is also the Anglo-Indian cuisine of Indian food that has been adapted to suit the taste of the British. None of this is ‘crap’. Restaurant Indian food can be very tasty, even if the dishes are contrived. Chefs are clever people, and we often adapt recipes to suit our clientele – that way we please our customers, and, hence, make money. Unfortunately, some Asian restaurants are now offering foods that are prepared in bulk off the premises, frozen or chilled and delivered to restaurants. In my opinion, this borders on crap, as it leaves no room for the individual touch of the trained chef. It is standardised food. I have 4 Indian/Pakistani restaurants near m
