Best Indian food in Turku

[Karhunkoski]

The English menu lists the lamb/mutton dishes as "sheep".

[Karhunkoski]

I do not see any word sheep there. Its lamb everywhere

Slip on your specs darling.

SHEEP
28. LAMB ALU CURRY 11,00€

-Lamb-curry -sauce with potatoes, onions, garlic, tomatoes, coriander, turmeric and cumin.
28. LAMB ALU CURRY 11,00€

[Karhunkoski]

May be they are trying to specify and differentiate between lamb and mutton.

Eh?

They have a heading "Sheep", and every dish under the heading is described as "Lamb". So how does that differentiate between lamb and mutton.

If a mistake has been made in your menu, just say so, don't try to make silly excuses. People will respect the restaurant much more

[raamv]

May be they are trying to specify and differentiate between lamb and mutton.

Eh?

They have a heading "Sheep", and every dish under the heading is described as "Lamb". So how does that differentiate between lamb and mutton.

If a mistake has been made in your menu, just say so, don't try to make silly excuses. People will respect the restaurant much more

Trying to make them Finnish..Is more difficult than making them Chettinad.. ;-
and claiming that U seem to know more about Indian dishes than you really do,... well.Priceless in your lies..;:-)

[Kai]

Lol, anything pertaining to India and raamv is the daddy! yeh thats thats right, SHEEPS! he was just trying to be Finnish!

[Karhunkoski]

May be they are trying to specify and differentiate between lamb and mutton.

Eh?

They have a heading "Sheep", and every dish under the heading is described as "Lamb". So how does that differentiate between lamb and mutton.

If a mistake has been made in your menu, just say so, don't try to make silly excuses. People will respect the restaurant much more

Trying to make them Finnish..Is more difficult than making them Chettinad.. ;-
and claiming that U seem to know more about Indian dishes than you really do,... well.Priceless in your lies..;:-)

What on earth are you gibbering about?

[Evertony]

I've walked past those Indians a few times but I haven't been in yet, but I make a pretty mean curry and fresh naan myself so I'm not in any rush..especially at those prices.

The key to making a nice home made curry is making it in the same method as the restaurant. Making a base sauce that goes in almost all curries then just add spices and extras to suit.

Heres a video, if you follow it closely you will probably end up with the best curry you've ever made.



All the ingredients are available in K-markets! And forget paying 3e/kpl Naans! A cup of flour, an egg, bit of milk and warm water and a packet of dried yeast and your ready

[sinikala]

I've walked past those Indians a few times but I haven't been in yet, but I make a pretty mean curry and fresh naan myself so I'm not in any rush..especially at those prices.

The key to making a nice home made curry is making it in the same method as the restaurant. Making a base sauce that goes in almost all curries then just add spices and extras to suit.

Heres a video, if you follow it closely you will probably end up with the best curry you've ever made.



All the ingredients are available in K-markets! And forget paying 3e/kpl Naans! A cup of flour, an egg, bit of milk and warm water and a packet of dried yeast and your ready

Utter waste of time, you can get the same effect with a jar of Rajah mild curry paste and a vegetable Oxo cube.

[Karhunkoski]

I haven't tried the method in the video, but I do use the "base sauce" method. Before that I tried literally tens of "authentic" recipes, various pastes, etc. All pants.

But then I discovered a book, The Curry Secret by Kris Dhillon (about four squids from Amazon, or there is a pdf version available for download on the internet for those in a hurry.). It takes half a day to make the base sauce and base chicken, but they both freeze well in "meal for two" quantities (double her recipe and you get about 12 of these). I can now rustle up a truly authentic BIR style curry in about 10-15 minutes (note Raamv I'm talking authentic British Indian Restaurant style curry, so don't come along with any of your 2am aggressive gobsh1te). The curries are easily better than any curry I've eaten in Finland, and better than most eaten in the UK.

Two books should be made essential reading for Brits landing here:

From Finland with Love, Roman Schatz
The Curry Secret, Kris Dhillon

Both excellent.


Tip: make the base sauce in winter, it is quicker to cool the first stage sauce outside
Tip: buy a big pan, Prisma do a huge OPA 10 litre for about 40€. You can do a double batch in there easily.

[AldenG]

Any other homemade Indian favorite how-to's to post, Evertony or Karhunkoski? Or others?

[Karhunkoski]

Any other homemade Indian favorite how-to's to post, Evertony or Karhunkoski? Or others?

I would love to, but am ever fearful of our Indian friend, who'll quaff a few chuaks and arrive here in the early hours and tell us we don't know what we're talking about. I can't be bothered anymore, sorry.

[Evertony]

Excellent stuff Karhunkoski, I'll have to get that book or the PDF if I can find it. I couldn't find Garam Masala anywhere so I have been without it in my curries which although yes, is only 1 ingredient, does make a difference, but I have found it in City Market so I can't wait to make a curry now. The freezer is full of base sauce so I have to use that up before I make a new batch

Also, I've been using (LOTS OF) chilli powder for my Madras, but I am going to use fresh chillies in my next one, do you use fresh chillies? Do you recommend de-seeding or leaving a few seeds? I like my curries hot, I used to eat Vindaloos before I downgraded to Madras for more of heat/flavour compromise.

With regards to naans, alot of people use baking powder but I find this ruins them slightly, I much prefer yeast (either the yeast squares out of the fridge or dried yeast - infact I prefer the dried yeast), but you can't rush it (which I found to my detriment) you have to leave the dough for a good hour (so it more than doubles in size) for the perfect light fluffy perfect Naan

I have yet to find a good Mango Chuckney though, and thats one thing I haven't made yet.

[Evertony]

Hey Alden, this is one of my favourite guys on youtube, he has lots of videos of all kinds of curries and naans etc

[AldenG]

I'm not experienced making Indian, going to make my first sag aloo in the next few days.

But when I looked up garam masala (which I was able to find in one of my usual U.S. stores, though not a vanilla grocery), it seemed to be a (highly variable) mixture of the usual suspects. Is there something in it that would keep you from making your own?

Thanks for the video, I'll be looking up more of these.

[AldenG]

If you click through to Youtube, you see that this particular dish requires 1 chef's spoon of "vag oil" So that's the secret...