Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: Kashmiri Bob on June 05, 2025, 11:04 AM
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As I remember.
Mixed starter. Shami kebab, lamb tikka, tandoori chicken wing. Chewy tikka. Served with a janky salad.
(https://i.ibb.co/jsH3B2z/DSC-0139.jpg) (https://ibb.co/wjYp3X7)
Tandoori chicken quarter; demolition well underway.
(https://i.ibb.co/rfK9w47d/DSC-0150.jpg) (https://ibb.co/zHWd4Gn6)
Leftover tandoori chicken with leftover fried rice.
(https://i.ibb.co/93zWVtJc/DSC-0164.jpg) (https://ibb.co/84T9dcJN)
Mixed grill. Lamb chops, shami kebab, lamb tikka, tandoori chicken wings, chicken pakora.
(https://i.ibb.co/KzmjQShn/DSC-0109.jpg) (https://ibb.co/prnvs5wq)
Rob
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... where "janky" is what, exactly, in British English ?
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Dictionary
Definitions from Oxford Languages
adjective informal•North American
adjective: janky; comparative adjective: jankier; superlative adjective: jankiest;
adjective: jank, of extremely poor or unreliable quality.
"the software is pretty janky"
Origin
1990s: origin unknown.
Rob :)
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Those pics are making me hungry Rob. The penetration of that marinade (and colouring) is quite stark. Often heard and use the adjective "jank", but not the Americanism "janky" :smiling eyes:
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Those pics are making me hungry Rob. The penetration of that marinade (and colouring) is quite stark. Often herd and use the adjective "jank", but not the Americanism "janky" :smiling eyes:
Love the taste and texture of tandoori done this way Dave. I suppose back then this method (cooking chargha style) was a nifty solution to them not yet having a tandoor oven. You also get a lovely tandoori stock left over. Perfect for adding to the Manchester tandoori masala curry. No waste, no paste. I always wondered how they got it so red.
It's good to see the art of the janky salad has not been lost. Still used in a lot in restaurants. The problem nowadays though is the increased likelihood of a janky curry as well.
Rob
Actually I think the third photo may be tandoori chicken bites, which are grilled. I can't remember. I often make too much marinade for the tandoori chicken and use it for these. More Preema red and, in this case, dark soy.
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It's good to see the art of the janky salad has not been lost. Still used in a lot in restaurants. The problem nowadays though is the increased likelihood of a janky curry as well.
:lol: :lol: :lol:
I hadn't thought of using the resultant stock in a curry. Worth exploring next time I cook tikka or tandoori :smile: