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Controversial Indian Food Opinion

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Appreciate the risk of sounding like a wanker here but I'd say there's quite a bit of difference between authentic Indian food and what you get in India (where, in my experience, things like a thali are much more common than a regulation curry and rice/bread), and also the size of the country and its diversity means it's very regional food so drawing big conclusions like that isn't really fair.

Their use of spicing is quite a bit more subtle than we're used to over here in general, in my experience.
 
OOOSH YEAH said:
See this is what makes me laugh. Seafood is fresher over there as it’s just come out of the sea. I mean we live on a small island. Most decent places will sell day boat fish.
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However if you go to somewhere lower or mid-market in the UK you are just going to get something which came out of the freezer and be limited to a few choices. Most of the fish caught off the shores of this island is exported as we have rather limited tastes and then import a load of cod, haddock and tuna.

Half of the time you go somewhere like India, Thailand or around the Med you don't know what you are eating. It's just what the chef found in the market that morning and it's all available at even the cheapest restaurants.
 
Medulla said:
Appreciate the risk of sounding like a wanker here but I'd say there's quite a bit of difference between authentic Indian food and what you get in India (where, in my experience, things like a thali are much more common than a regulation curry and rice/bread), and also the size of the country and its diversity means it's very regional food so drawing big conclusions like that isn't really fair.

Their use of spicing is quite a bit more subtle than we're used to over here in general, in my experience.
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Aye I’ve spent a fair bit time there myself and agree however I think the reliance on spice is quite predictable and imo boring. Can they (Indian cooks) not have a day off the spice? The answer is no as they’ve absolutely ruined their tastebuds.
 
I made a batch of madras a few weeks ago to freeze, not sure why but the one I had last night has had me producing a stench that would make an onion cry.
 
Darlo1973 said:
However if you go to somewhere lower or mid-market in the UK you are just going to get something which came out of the freezer and be limited to a few choices. Most of the fish caught off the shores of this island is exported as we have rather limited tastes and then import a load of cod, haddock and tuna.

Half of the time you go somewhere like India, Thailand or around the Med you don't know what you are eating. It's just what the chef found in the market that morning and it's all available at even the cheapest restaurants.
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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.
YorkMackem said:
Hadaway man. King prawn madras is my go to
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That may be the case but it’s a waste of prawns
 
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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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Love tandoori king prawns.

Surely using lobster is just an improvement on that?

Sounds lush.
 
OOOSH YEAH said:
Aye I’ve spent a fair bit time there myself and agree however I think the reliance on spice is quite predictable and imo boring. Can they (Indian cooks) not have a day off the spice? The answer is no as they’ve absolutely ruined their tastebuds.
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Stems from when they used spice to cover the taste of meat that was past its best though doesn’t it?
 
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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Go to gymkhana
 
I feel the exact same way but for Chinese food over here. Absolutely loaded with salt and MSG, no matter how much water I drink I’ll wake up the next morning after a Chinese with what feels like a hangover. Bad head and slow as fuck.
 
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