Just found this
http://www.skillsone.com.au/industry/6/hospitality-tourism--services/video/828/imagine-india/

Dont know if it already one here

chef

cash and carry is something like ?5 for 10kg at moment

I am looking at getting one of these. Have been searching internet for suppliers.
I think I am going to hold fire until you can give an update on the oven.

On my cookery course that I teach I was asked if we could make this and I had not had a go at making it.
I think the pancake has to be thiner than a crepe .

But now I have read this, I think I will start to practice and see where I get to, hopefully getting good enough to be able to demonstrate and then for students to make 

hey Razor i was just thinking how good they look as well ;D

The show starts this week, No doubt there will be a few dips / chutneys to get my teeth into  ;D

any one watching this now ?

I was going to say to use them in a veg curry to bulk out the dish and add protein to the dish

I use Victorinox knives, I prefer the rosewood handles ( but EHO dont), They make Microban handle knives that are good for cleaning.

These are a good all round knife and not too costly if someone else picks it up by mistake and never to be seen again.

With the Globals some of them were breaking or getting rust spots, I think they were sub grade or fakes. Not sure if this is still the case. I would recommend buying from a reputable catering supplier.

Chef

Not sure if allowed to put link here, but you need to click on nearest stockist

http://www.londonwok.com/

These supply my local asian supermarket.

You will need to "season" the wok, the plastic cover tells you how to season the wok. Best if you can get access to a gas ring to season the wok. If you have problems with seasoning wok, let me know .

Chef