Re: Third best curry restaurant in Britain
Posted by stevie57 on 9/10/2017, 6:36 am, in reply to "Re: Third best curry restaurant in Britain"
The most important thing in deciding whether or not a particular 'Indian' curry house is going to suit you is the degree to which it's food has been adapted to British tastes and the degree to which that is what you're looking for. |
90%+ of so called 'Indian' restaurants are in fact Bangladeshi, or to put it a slightly different way, Bengali. After partition in 1947, the former British province of Bengal was split in half, the dry western bit became the Indian province of West Bengal, the wet, eastern bit, East Pakistan. After the war of independence in 1971, East Pakistan became Bangladesh and the immigrants who had been coming here to work since the '50's continued to do so, many in the factories but those from this area increasingly to work in the growing restaurant scene in which they rapidly carved out successful businesses - you're more likely nowadays to find a local 'Indian' than you are a parish church in most communities. These Bangladeshi immigrants almost all came from the north eastern province of Sylhet (that borders on to the Indian province of Assam), the Bengali dialect of which is not the same as Dhaka Bengali, obvious even to me as a non-speaker.
Sorry about the history lesson, but if you understand where a restaurant is coming from, you have a better chance of finding something that suits your own particular tastes, I find that curry houses offering for example, a number of fish dishes (fish is huge in Bangladeshi cuisine), are likely to be a little closer to authentic Bengali cooking than one that offers just the standard items.
It's similar to having a 'best pizza restaurant' vote; if you're looking for an authentic Neapolitan type pizza, then you're not going to appreciate anything from Domino's or one of the chains; if you want a culinary dustbin with an overload of incongruous toppings, then you'll not be voting for anything recognisably Italian.
Having lived in Luton for many years and so claiming some first-hand experience in this area, I'd just add a couple of other points: firstly, that sub-continent Asian home cooking barely resembles that in the restaurants (the most obvious difference being that most meat is on-the-bone) and secondly, that even if you use the very artificial generic labels of 'Asian', 'Indian', Pakistani', or 'Bangladeshi' food, the words are about as meaningless as talking about 'European' food - they are very different. In short, choose a restaurant that suits you, like with most things, it's down to personal taste and what you just happen to fancy.