Indian/Asian Food in the UK

I can't be the only one who has completely fallen in love with the variety and quality of Indian food here in the UK so here's a thread to recommend your favourite Indian restaurants, recipes and anything else!

I've become a much better cook since moving here due to the cost of eating out combined with having a partner who is VERY enthusiastic about food.  I've taken an Indian cooking class and am learning a lot from my co-workers who help me with techniques and critique my creations.

Tonight I'm making black chickpea dal, butternut squash curry and rice. Anyone else trying their hand at Indian cooking?

Our current fave Indian restaurants are:
Brilliant- Southall
Shayona- Neasden
Potli- Chiswick
Karahi Express- Hounslow West
Monty's - Hanwell

Anyone else? 

I can heartily recommend in Bristol, the One Stop Thali which has branches in Montpelier, Clifton and Easton. They have won awards.

We're swimming in delicious Indian food out here in East London! I rarely visit the same place twice, but we really like the Spice Inn in Stratford.

I absolutely love the Indian food here, but I am not so good at cooking it! Would love some tips.

Monty's - Hanwell

Oooh, will have to check it out!

I was quite surprised by Taste of Lahore in West Ealing.  DH and I went in just to see what it's like as it always looked crowded - their korma was wonderful and it was the best peshwari nan we've ever had.  Ever.

I was quite surprised by Taste of Lahore in West Ealing.  DH and I went in just to see what it's like as it always looked crowded - their korma was wonderful and it was the best peshwari nan we've ever had.  Ever.

Thanks for that! We will add it to our list of places to try!

Princesslemons- Not experienced enough to give tips of my own, but one thing that stuck with me from the class I took was about rice. The dry rice should be rinsed in several changes of water, until it's clear. Then it should be soaked for no less than 30 minutes before you cook it. I've started doing this and I love the results.

There's such a huge variety of regional Indian cuisine out there. All very different, even though people tend to think of Indian food as being all one thing. The dishes I make are generally milder because my family is from Mauritius and I just cook/eat what I was raised on - grandmother's recipes passed down. But if you're looking for some good guidance, you can never go wrong with Madhur Jaffrey's cookbooks.

Great points chary! I think the variety adds to the appeal as the options are almost endless.

There's a place called Sagar that does south Indian food and it's my preference if we are looking for a late night bite. It has lighter options.

I've heard of his cookbooks but have yet to buy one. Do you have any? And now that you've tempted us, are you going to share any of your grandmother's recipes? 

I've heard of his cookbooks but have yet to buy one. Do you have any? And now that you've tempted us, are you going to share any of your grandmother's recipes? 

Madhur is a she! And, yes, I have about five of them! She's brilliant!

I would share my grandmother's recipes, but they're mostly of the "a handful of this" and a "handful of that" variety.

Madhur is a she! And, yes, I have about five of them! She's brilliant!

Oops!

I would share my grandmother's recipes, but they're mostly of the "a handful of this" and a "handful of that" variety.

I'm game for that! Anything amazing and pescetarian?

I'm game for that! Anything amazing and pescetarian?

I just looked up a rougaille recipe online and it's more or less the same as the one I use. (Easier to paste a link than to retype a recipe!). Anyway, I generally use fresh, rather than salted fish, though salted is more traditional. And I use a lot more parsley - you can play around with the herb quantities to suit your own palate.

I started cooking with Indian flavors when I lived in Kenya. I probably cooked potato curry at least three times a week with whatever veg I had on hand and I became a skilled at chapati making.

Now that I have access to more ingredients (and the internet!) I usually play with Indian recipes from scratch at least once a week. Much like my attempt at recreating Mexican flavors, I make up most of it through experimenting but I still achieve it tasting vastly different... ever notice how British Mexican tends to have that curry flavor Brits like so much??

Friday I whipped up mushroom bhaji, bhindi bhaji and chana masala with whole wheat naan.

One of my favorites is palak paneer, but I am trying to reduce dairy without necessarily substituting with tofu.

I like this blog by an Indian vegan living in DC.

http://www.holycowvegan.net/

Chary, that looks really nice and R would love it! Thanks! What fish have you made it with. Does it matter?

Olive- great blog. I've added that to my reader. I'm not eating dairy these days and I soooo miss paneer. Tofu is just not the same! I think another draw to Indian food though is that it's easily adaptable to "free from" diets.

Here is a recipe that has been one of my favourites so far. From this cookbook: The flavours are lovely and complex!

Rich Prawn Curry

675g/ 1.5 lb uncooked tiger prawns
4 dried red chilies
25g/ half cup desiccated coconut
5ml/1 tsp black mustard seeds
1 large onion, chopped
30ml/2 T oil
4 bay leaves
2.5cm/1 inch piece ginger, finely chopped
2 cloves garlic
15ml/1T ground coriander
5ml/1tsp chili powder
5ml/1tsp salt
4 tomatoes, finely chopped

Peel/clean prawns if necessary.

Dry fry dried chilies, coconut, mustard seeds and onion in large skillet for 8-10 minutes or until spices begin to brown. Onion should turn deep golden brown but do not let burn or will be bitter.

Tip mixture into food processor or blender and process to coarse paste.

Heat oil in frying pan and fry whole bay leaves for 1 minute. Add chopped ginger and garlic and fry 2-3 minutes.

Add coriander, chili powder, salt and coconut paste and fry gently for 5 minutes.

Stir in chopped tomatoes and about 175ml/6oz water and simmer gently for 5-6 minutes or until sauce has thickened.

Add prawns and cook for 4-5 minutes or until pink and slightly curled. Serve with rice.

Thanks for that! We will add it to our list of places to try!

It's not the fanciest of places, but I can't fault the food.

This is a great thread.  I LOVE Indian food, and have always felt too intimidated to try cooking it.  (I'm not a good cook to begin with  )

Straying a bit from London, but Cheddar Cottage in Cheddar (near Bristol) is also definitely a place to check out if you're in the area.

Chary, that looks really nice and R would love it! Thanks! What fish have you made it with. Does it matter?

It doesn't matter at all. Salted fish (or poisson sale) is what's traditionally used in Mauritius, but I honestly don't even know what kind of fish that is. Very smelly is all I know! But you can use any kind of fish. I know some people use prawns, but I'm allergic to them so have never done that.

I love eating and making Indian food, no clue what regions or anything, but I just like anything that tastes good - be it all veg, fish, meat, etc, etc, etc

I have a few cookbooks, one is Gordon Ramsay's Great Escape, Another one is From Mom With Love, another one is 30 Minute Curries -

The more I do, the better I am at it.  I found an Asian shop that has a lot of authentic spices, so that's very helpful as well.  I like really spicy curries, but also like flavoursome things as well.  

I can think of like 12 different Indian restaurants in this town alone. I've not tried them all...  mmmm