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Controversial Indian Food Opinion

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OOOSH YEAH said:
They were expensive here as they were imported not there.

How can it be overrated? You either like it or you don’t. I like both.
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Aye you are probably right, but I'm sure it was myth.
OOOSH YEAH said:
Exactly. You want to see what he did with this lobster. This is what he used with the lobster.

  • 3 large free-range
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  • 100ml/3½fl oz
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  • ¼ tsp ground
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  • 1 tbsp
  • ½ banana , finely chopped
  • 1 clove, chopped
  • 10cm/4in fresh root , peeled and finely diced
  • 1 tsp
  • 1 tsp
  • 50g/1¾oz unsalted , cubed
  • 50g/1¾oz fine fresh , chopped
  • , to taste
Way too much.
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Ridiculous.
Fresh lobster with melter butter drizzled over is all you need.
 
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OOOSH YEAH said:
Is that not a reflection of you? If it’s freezer food I just wouldn’t bother I’d get something else. There’s plenty of decent places about to get a broad range of fresh seafood.
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Maybe it is a reflection on me but often when I'm out and about I just want something quick and cheap to eat rather than paying for a "decent place". My point was that in other countries, usually the cheap places are also high quality.
 
MackneyHackem said:
Agreed.

British Indian food tends to taste the same because most dishes use madras curry powder, fuck tons of ginger and garlic, and the same BIR base gravy.

I still love knocking one up, but it's all much of a muchness. Would never waste money on expensive seafood and start adding things like the above to mask the flavour. Only ever do chicken or lamb.
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Now and again I make a curry and rice. It’s just a basic nights tea to me.
Darlo1973 said:
Maybe it is a reflection on me but often when I'm out and about I just want something quick and cheap to eat rather than paying for a "decent place". My point was that in other countries, usually the cheap places are also high quality.
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That’s because there isn’t much alternatives over there but believe me. They eat some shit.
Dennis said:
What kind of work were you doing in India, Spud?
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Has anyone else noticed this poster does nothing but ask me questions about my personal life? He exists on here solely to talk about me. Creepy.

@look out piano
 
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OOOSH YEAH said:
They haven’t. They cover crabs and lobster in spice. Such sweet and delicate flavours covered in cheap spice. Why buy an expensive crustacean and cover it in an inferior produce. You might as well just use a tin of tuna.
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If you mean crappy takeaway food then you have a point.

High end Indian cuisine is completely different.
OOOSH YEAH said:
I don’t think it’s very good. It’s over the top. Just watching Tony Singh on Saturday kitchen making masala Lobster. What an absolute waste of a lobster. That’s far too much to put on a lobster. The lobster should be the main flavour of the dish. Once you start relying on loads of spices in your food your palate is ruined. The Indians haven’t a clue about food because they always have to have huge flavours and never seem to be satisfied with subtle flavours. When Indians go on masterchef you just know they’re making a curry. It’s predictable and boring.
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OOOSH YEAH said:
They haven’t. They cover crabs and lobster in spice. Such sweet and delicate flavours covered in cheap spice. Why buy an expensive crustacean and cover it in an inferior produce. You might as well just use a tin of tuna.
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Bollocks that mind. You lemon or pepper on crab or oyster? Red wine vinegar and shallots on oysters? You like bouillabise?
 
Big Jeff said:
If you mean crappy takeaway food then you have a point.

High end Indian cuisine is completely different.

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I’ve already said in this thread I’ve been to that restaurant. It’s excellent but it’s an exception. Most of it is chicken curry and rice. Boring and too in your face.
monkeytassle said:
Bollocks that mind. You lemon or pepper on crab or oyster? Red wine vinegar and shallots on oysters? You like bouillabise?
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Yes of course but what I’m saying is that adding garam masala, garlic, ginger, turmeric, tomato purée which was on the lobster is over the top. The flavour is being masked. Lemon on a crab is a subtle flavour used to slightly enhance a delicate flavour. Garam masala on a crab would completely dominate the flavour.
 
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OOOSH YEAH said:
I’ve already said in this thread I’ve been to that restaurant. It’s excellent but it’s an exception. Most of it is chicken curry and rice. Boring and too in your face.

Yes of course but what I’m saying is that adding garam masala, garlic, ginger, turmeric, tomato purée which was on the lobster is over the top. The flavour is being masked. Lemon on a crab is a subtle flavour used to slightly enhance a delicate flavour. Garam masala on a crab would completely dominate the flavour.
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Going to have to agree to disagree here. Covering anything in an overly powerful flavour will dominate. A small dusting of mandala on a butterfly lobster in a tandoor is delicious. Obviously delicious is a personal choice but I enjoy both. It's just different. I don't think crab however would suit Indian spicing unless you boiled it in an infused stock.

Mandala = marsala
 
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Bangladesh is the origin of most British ‘Indian’ food. If a telly chef wants to reach out to the British public he’d be better off using fish fingers rather then lobster.
 
monkeytassle said:
Going to have to agree to disagree here. Covering anything in an overly powerful flavour will dominate. A small dusting of mandala on a butterfly lobster in a tandoor is delicious. Obviously delicious is a personal choice but I enjoy both. It's just different. I don't think crab however would suit Indian spicing unless you boiled it in an infused stock.

Mandala = marsala
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Marsala as in the sweet wine? 🫣
 
puntilla said:
Bangladesh is the origin of most British ‘Indian’ food. If a telly chef wants to reach out to the British public he’d be better off using fish fingers rather then lobster.
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Or a curry
monkeytassle said:
I gave up with the auto correct
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Hmm I could live with a light spice. This was far from that though. This totally wrecked it and had spicy scrambled eggs with it. Truly crap.
 
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OOOSH YEAH said:
I don’t think it’s very good. It’s over the top. Just watching Tony Singh on Saturday kitchen making masala Lobster. What an absolute waste of a lobster. That’s far too much to put on a lobster. The lobster should be the main flavour of the dish. Once you start relying on loads of spices in your food your palate is ruined. The Indians haven’t a clue about food because they always have to have huge flavours and never seem to be satisfied with subtle flavours. When Indians go on masterchef you just know they’re making a curry. It’s predictable and boring.
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Predictable and boring you say 😉
 
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