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Pictures of Your Curries / Lamb tikka vindaloo & Balti paneer masala.
« Last post by Kashmiri Bob on July 01, 2025, 12:29 PM »
Lamb tikka vindaloo





With Chef's Speciality (Simtom) mango chutney.





Balti paneer masala





Rob
2
Pictures of Your Curries / Clay pot chicken biryani
« Last post by Kashmiri Bob on July 01, 2025, 11:49 AM »
12 cm diameter. On the small size, but will see how it goes. Glazed inside, so that's good, I think.














So far so good. Froze two. One is in the fridge for this evening. Have some pizza dough (yellow sticker) for the crust, but there is no cheap electric today, so plan B it is. Cling film and microwave. Reckon I'll take the coriander off beforehand. Going to have Shan plum chutney with it. Yummy!

Rob

3
Lets Talk Curry / Re: BIR supplies
« Last post by Kashmiri Bob on June 27, 2025, 01:05 PM »


The green raisins (out of date) were 20 p. These are for a walnut paneer sandwich filling. The other things are for biryani. No luck sourcing some nice clay pots yet though. A local shop does them, but everyone they had was badly chipped, really not-fit-for-sale badly chipped. Saw some that would be ideal on Amazon, but just shy of 60 quid, each.

The pistachios were expensive, but will probably work out cheaper in the end. When taking the shells off I just eat then straight away. Can't help it.

Rob

 
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Lets Talk Curry / Re: Shababs
« Last post by Kashmiri Bob on June 25, 2025, 06:11 PM »
Update with some good news. Shababs will reopen:

https://www.bbc.co.uk/news/articles/cp3ljw3wjylo

Rob
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Lets Talk Curry / Re: BIR 1983
« Last post by Kashmiri Bob on June 25, 2025, 05:41 PM »
It's remarkable how the YouTube curry folk come up with such original ideas:

https://youtu.be/IXbiGHNnHrQ?si=MeBTR7A4dOwTXAHu

Just saying.

Rob :)

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Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on June 25, 2025, 06:42 AM »
Not quite as obvious compared to what I have seen at the TP itself. But the technique is also in use here.

Also nice to see a single portion clay pot biryani again. This time with regular bottled rose water.

https://youtu.be/f19WnlUPp8w?si=cGWo7g_ZKCZr2fQ8

Rob
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Lets Talk Curry / Shababs
« Last post by Kashmiri Bob on June 25, 2025, 06:16 AM »
Not good.

https://www.bbc.co.uk/news/articles/cj3r0zzjzeno

Thankfully there were no serious injuries.

Rob
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Starters and Side Dishes Chat / Lahore chargha
« Last post by Kashmiri Bob on June 15, 2025, 09:54 AM »
Made with Shan brand packet spice. Really good. Tastes just like Laziza. Deep fried after steaming for this one, as it should be. I don't think this step is necessary. Certainly one way of reheating it though.

With lime pickle. The accompanying mint dip is quite obviously a work in progress.



Rob
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Lets Talk Curry / Re: 24 H with a Master Chef of Indian Cuisine
« Last post by Kashmiri Bob on June 15, 2025, 09:06 AM »
Quote from: curryhell on June 14, 2025, 02:55 PM
Nice work Rob.  Glad the gadget worked well for you.  Was it better than the paneer you can buy?  I too remember the days of cream at the top of the milk bottle  :clown2:  Been doing a bit of basic traditional indian cooking recently.  It's prompting a  few questions on how the traditional process transposes to BIR practices and the pitfall we sometimes have.  Food for thought  :smile2:

Yes, I won't be buying supermarket paneer again. I suppose part of this will be the satisfaction of making it from scratch. Although it does seem identical to typical desi sweet/vegetarian places, as I recall, which is presumably also homemade, and really good. Forgot to mention I did add salt when making it. Next will be the paneer sandwiches with a walnut filling. The recipe indicates mixed pickle so will go with this. Am thinking about trying a lime pickle instead at some point.

Tell us more about your transpositions Dave.

Rob :)





 
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Lets Talk Curry / Re: 24 H with a Master Chef of Indian Cuisine
« Last post by curryhell on June 14, 2025, 02:55 PM »
Nice work Rob.  Glad the gadget worked well for you.  Was it better than the paneer you can buy?  I too remember the days of cream at the top of the milk bottle  :clown2:  Been doing a bit of basic traditional indian cooking recently.  It's prompting a  few questions on how the traditional process transposes to BIR practices and the pitfall we sometimes have.  Food for thought  :smile2:
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