Wedding Food - Gosht!!

[SY1]

Assalamu alaikum,

Its a silly request this (blame chicken biriyani) but does anyone know how they make gohst like they have at indian weddings? Iv tried all sorts but can never get it to taste like what they have at weddings.

Does anyone have chef relatives who they can ask ?

Once this post has had some exposure and hopefully some recipes then please put in the relevant sub forum.

[festa]

brother, you live in Blackburn and you are asking such a question!, tut tut

[SY1]

I can make normal homestyle gosht but what they make in weddings is different.

[xs11ax]

:salam:

it gets it taste by being made in a big pot in big quantities.

if you are in bburn then there is a catering company that makes the food for these weddings. i was told that you can buy single portions from them. ask around in the community. someone will know.

[SY1]

:salam:

it gets it taste by being made in a big pot in big quantities.

if you are in bburn then there is a catering company that makes the food for these weddings. i was told that you can buy single portions from them. ask around in the community. someone will know.

Im pretty sure it can be replicated in a small pot too... a recently deceased relative used to give a match to any wedding food iv had but sadly he has passed away and put it simply took the recipe with him. Even close family members who cooked alongside him for years cannot replicate it.

Apparently its the order of things and cooking time that makes the difference, but im hoping someone more experienced can she some more light.

[TAHIR-PATEL-17]

whats the difference between dar gosh and dar chawal????


Or is it the same??????/


Nan gosh 4 lyf.

[mantismaster]

Assalamu alaikum,

Its a silly request this (blame chicken biriyani) but does anyone know how they make gohst like they have at indian weddings? Iv tried all sorts but can never get it to taste like what they have at weddings.

Does anyone chef relatives who they can ask ?

Once this post has had some exposure and hopefully some recipes then please put in the relevant sub forum.

Walaykumsalam,

I used to (ages ago when I was about 15) work with caterers - a real back breaker al-Hamdulilah! They used to leave onions over night in the pots in (a lot of) oil - enough to submerge the whole onions. In the morning they would then be blended. Its this that gives it the light-puree effect. The meat was directly cooked into it without removing the fat. Its the combination of the fat with the blended onions which gives it the taste.

Wasalam

[muminah]

Walaykumsalam,

I used to (ages ago when I was about 15) work with caterers - a real back breaker al-Hamdulilah! They used to leave onions over night in the pots in (a lot of) oil - enough to submerge the whole onions. In the morning they would then be blended. Its this that gives it the light-puree effect. The meat was directly cooked into it without removing the fat. Its the combination of the fat with the blended onions which gives it the taste.

Wasalam

Very interesting, I've tried too but failed.

[xs11ax]

Walaykumsalam,

I used to (ages ago when I was about 15) work with caterers - a real back breaker al-Hamdulilah! They used to leave onions over night in the pots in (a lot of) oil - enough to submerge the whole onions. In the morning they would then be blended. Its this that gives it the light-puree effect. The meat was directly cooked into it without removing the fat. Its the combination of the fat with the blended onions which gives it the taste.

Wasalam

:salam:

should the onions be sliced or whole when soaking?

[SY1]

I think the main factor is fresh spices.

At home we have spices in little tubs for months that we use. I think in weddings they use all relatively fresh and in a higher quantity. The more masala the more taste. (dont over do the masala or you will get heart burn).

You can cook the onions lightly in oil and then as soon as they soften blitz then in a blender with the ginger and garlic (1 big knob of ginger, 6 garlic cloves or 1 part ginger to half part garlic). The whole puree can then be put on the heat with the meat for about an hour, or until the meat softens slightly. Then add spices and cook until the oil rises to the top.

Obviously use ghee for a better taste but its best to use ghee and oil in moderation to avoid making it too rich. More onions give a better taste also and a better consistency.

Always add fresh chilli at the end, also garam masala at the end.

Those are my tips (i learnt it from an authentic bradford curry house), but that still doesnt give you the wedding flavour.

One thing not many people know is that most restaurants DONT use tomato in their meat dishes, whereas at home we always use a tin of tomato.

[muminah]

Do they use more onions than we do at home?