Cant remember the name of this stink hole, but i know for a fact its the only bir in the town. Im sure ive mentioned on here before about this place, however cannot find the post in this section.

Just dont go there, i mean it just dont! 

i could go on about whats bad about this place, tell you how their  food was this or that
but it is so bad it will make you sick.

It made me sick for 3 days and i basically shit myself before getting home.

Thats all you need to know. Try the chinese in town instead next to the tescos.

from the bbc

As UK curry houses struggle to staff their kitchens because of tougher immigration rules, the government wants them to accept graduates from new "Curry Colleges" training British workers in Asian cuisine.

Floyd Price, 18, places a naan bread in the Tandoor oven at Imli restaurant in central London. Although not quite as nimble-fingered with the traditional Indian bread as his colleagues, Floyd is certainly on his way.

And for the government, Floyd is something of a model for the future - a British chef in an Asian kitchen.

"When I first wanted to be a chef I wanted to do something like pastry. But once I got into an Indian kitchen I realised I preferred the food and methods of cooking," says apprentice chef Floyd.

"And I think it's about time that, considering everyone loves Indian food, we actually start to learn how to do it ourselves!"


rest of story here  http://www.bbc.co.uk/news/uk-18039538





so i wonder if were gonna find the secret to the takeaway curries here?, maybe one of you guys can sign up for the course, that would be great.

noticed my usual place to buy spices online had small packs of this chilli powder in. so couldnt resist getting a pack to try.

now im wondering how much variation in heat there might be, as an example for a normal curry i like around half teaspoon- 1 level teaspoon or hot chilli powder, tsr variety.

anyone got any idea how much of this lethal stuff i try

those bhajis look great, i realy must have another go at making some, my last few attempts werent very good

hi all

canny now find the topic where all us chilli growers discussed and chatted about our spice growing. So thought i might revive it.

well this year i was lucky enough to overwinter 4 of my chilli plants with mixed results. my 2 jalopeno plants flourished and gave a great supply. these just sat on the kitchen windowsill and i would say were better than the first year. i took most at the green stage this year because i actually preffered them like this, whereas my first year growing it was nice to see jalapenos red and ripe, which id never seen in the shops before. 

my 2 scotch bonnet chillies were once again a disapointment, i actually think i chopped back far to much for overwintering as these are a slow growing and it was a poor summer these basically spent the whole growing season putting on leaf and height and only in august did they flower but it was far to late to start producing chillies.

ive binned them all now as i believe from reading that 2 years is realy the max for growing chillies, most do them as annuals.


Another thing i had a go at was growing coriander, and that was about the easiest and most prolific thing ive ever growing. heres how i did it.


1. got a large pot , one that sits outside could be anything from a bucket to a fancy clay pot.
2. filled with compost from a veg growing back at from garden shop
3. scattered in a pack of coriander seeds bought for 50p from morrisons
4. watered now and then if it was warm.


And the stuff grew and grew and grew. within a few weeks i had more than enough coriander to do me for all curry making all year. brilliant and saved a fortune. please try this next year.

next year im thinking of dorset nagas under lights and fenugreek