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1
Starters and Side Dishes Chat / Re: Doner kebab
« Last post by Kashmiri Bob on Today at 11:56 AM »
Sherpur doner and fries. Garlic mayo and house red chilli sauce.








Rob :cool:

2
Lets Talk Curry / Re: Beyond Curry
« Last post by Kashmiri Bob on May 16, 2025, 01:56 PM »
Quote from: tempest63 on May 12, 2025, 07:37 PM

If I need a curry fix for lunch I will continue to opt for Brick Lane.

Very wise. This one is nearest for me.

https://www.indigostreetfood.com/menu-selfridges-birmingham/

Expensive and an apartment store would not by my first choice for dining. Also, they have, for example, a chicken tikka pizza on the menu. Goodness me! No!

Rob :)
3
Lets Talk Curry / Re: The Elusive Shami Kebab
« Last post by Kashmiri Bob on May 16, 2025, 01:41 PM »
Will put this here for now. I will add more info on the Zaatar soon. Method including some prep photos a bit later. The cooking time is generally around 1 h 10 min to 1 h 20 mins.


Manchester Shami Kebab Recipe


Ingredients

Measures are rounded

500g mutton mince. Do not use be tempted to use lamb, or anything else.

1 cup of water
45 ml of vegetable oil
1 ½ TBSP garlic/ginger paste (50/50, fresh)

Whole spices/herbs
1 piece of cassia bark (5g)
4 cloves
4 green cardamoms
Small pinch ajwain seeds

1 TBSP dried mint
½ TSP Kasoori methi
20g fresh green bullet chilli. Stalk removed. Chopped. Or, a couple of thin green hot chillies
2 TBSP chopped coriander leaf/stalk

Ground spices
½ TSP cumin seeds (freshly ground)
½ TSP coriander seeds (freshly ground)
½ TSP turmeric powder

½ TSP red chilli powder (regular)
½ TSP black peppercorns (freshly ground)
½ TSP white pepper powder
Small pinch ground mace

Other ingredients

3 ½ TBSP Zaatar
½ TSP salt
1 TSP toasted sesame seeds (optional)
10 ml lime juice (bottled cloudy type)
Flour and eggs (for the coating)

Other things you will need

A saucepan with lid
A wooden spoon
A dish to put the Shami mix in
A flat surface for shaping the kebabs(I use a glass chopping board/surface protector)
A decent turner spatula or burger flipper
A frying pan (lightly oiled)
A microwave oven

Manchester red onions
Garlic mayonnaise or mint dip
Hot chilli sauce
A wedge of fresh lemon

Rob






 

 








4
Lets Talk Curry / Re: Beyond Curry
« Last post by Kashmiri Bob on May 13, 2025, 07:46 PM »
Reminiscent of Falling Down starring Michael Douglas.

https://youtu.be/hlzm7-gvTRg?si=Em0s7SsFxVD4wsUd

Rob

5
Lets Talk Curry / Re: Beyond Curry
« Last post by Peripatetic Phil on May 13, 2025, 02:45 PM »
I hope you informed them, in no uncertain tones, that you had no intention of retuning either in half an hour or at any point in the future !
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Lets Talk Curry / Re: Beyond Curry
« Last post by tempest63 on May 12, 2025, 07:37 PM »
Quote from: tempest63 on May 07, 2025, 02:56 AM
Quote from: Kashmiri Bob on May 06, 2025, 10:49 AM
Interesting video by Steven Heap:

https://youtu.be/8IbzWuZPDUw?si=TnLjlDRWATgRJOhu

Rob
As it is Indian cuisine I will be compelled to give it a try when it opens.
https://www.indigostreetfood.com/menu-westfield/

I went to give it a try last week, dropping in after 11.00 which is when the breakfast menu is replaced by the lunch menu. I tried to order some tandoori chicken and rice that was sitting under the heat-lights on the servery.
The serving lady kindly pointed out the dish was only available post 11.00 hrs, to which I responded it was 11.15. She queried it with another member of staff who advised me to return in 30 minutes.
I assumed that by then the chicken would have dried out and the rice would be overcooked.
So I won’t now be trying out. The early reviews are coming in that are generally not very complimentary and don’t inspire confidence.

If I need a curry fix for lunch I will continue to opt for Brick Lane.
7
Lets Talk Curry / Re: BIR supplies
« Last post by Kashmiri Bob on May 12, 2025, 09:36 AM »


More Shan packets to trial out. £0.99 each.The Karachi Beef contains dried plums (with pits). OK. The shop also had Laziza Lahori Charga, but well over twice the price of Shan.

Rob

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Lets Talk Curry / Re: The Elusive Shami Kebab
« Last post by curryhell on May 11, 2025, 02:44 PM »
Everything comes to those who wait, so I'm told Rob.   Look forward to it.
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Lets Talk Curry / Re: BIR 1983
« Last post by Kashmiri Bob on May 11, 2025, 12:35 PM »
Quote from: Peripatetic Phil on May 10, 2025, 11:46 AM
Ah, but did she beat the steak with a heavy wooden rolling pin as my mother did ?  The process was apparently intended to partially destroy the connective tissue and thereby render the steak more tender ...

Yes, whacked it will something on a piece of butcher's block. Mum did like meat well done. It was the same for the  Sunday roast. She would often get a nice joint of Silverside. Should have been more than enough for three people. By the time she had cooked it, size wise, it was like a small can of Heinz beans :)

Rob
10
Lets Talk Curry / Re: The Elusive Shami Kebab
« Last post by Kashmiri Bob on May 11, 2025, 12:23 PM »
Made another batch to double check the ingredients. Bang on the money. The recipe should get done this week, or next week. I guess it is fair to say that I am not the quickest writing stuff up.





Rob



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