Quote from: Kashmiri Bob on February 18, 2026, 07:59 PM
Kashmiri chicken wings, served with a Chef's special dunking broth.





Balti mince and peas. Mutton. 10/10.





Rob

I don't see any pictures 

I forwent my dial a dinner and slummed it with pimped up pizza    However, I did actually cook curry on Friday with accompanying mushroom rice to use up the aging fungi in the fridge.  Curry was cooked in a similar vein to Bob's balti method, high heat cooking of onions repeated with the tomatoes, adding water once all moisture was cooked out and then further reduced.  Fried out mixed powder adding some tom puree followed by a good 2 heaped dessert spoons of kashmiri chilli powder.  Added precooked chicken and cup of chicken stock and left to simmer and reduce to the right consistency before finishing with a squirt of lemon juice, 1/2 tsp Mr Naga and a good handful of finely chopped chillis to garnish and add a little heat.  All in all, an edible medium curry with plenty of depth of flavour.  Was disappointed that the onion hadn't broken down to the same extent when I last did this.  On that occasion, the sauce was virtually smooth and one could have thought it had been blended.  Nevertheless, enjoyed the time in the kitchen, saved myself £20 in the process and it even produced a couple of tears while I was eating it 

Those pics have given me a real appetite Rob that needs to be satisfied.  Dial a dinner this evening I think but may cook a hot one on Friday not using traditional method rather than base sauce.

 

I'm so enjoying the balti journey.  I just wish I could get a proper one locally so I could truly understand the flavours and uniqueness and why the balti is driving this much passion.

Quote from: Kashmiri Bob on October 14, 2025, 05:39 PM
Bill was £14.90.

  You couldn't even get the two mains for that price down here, let alone the accompanying rice and the kebab starter.  At those prices I'd be ordering in regularly.   You lucky person Rob

Thanks for the plug BAJ  .  Long may your son continue to enjoy your cooking and your chicken patala.  It's always good to hear that people continue to enjoy the results of the R&D that once used to be a regular thing on this site.  We have all benefited from the trials and tribulations of others here.  Today's media explosion of BIR info available only shows where we've got to.  It doesn't begin to show all the leg work done over the many years in the wilderness before we actually  got this far.

Quote from: Robbo141 on September 19, 2025, 09:13 PM
.... the chicken curry made last night was OK but nothing special. It'll allow for a bit of experimenting.

We've all been here on many many occasions and continue to do so    It's all part of the joys of pursuing "the holy grail".

That vindy is looking damn good Rob.  Love that "dinky" naan    I'll have a couple to go with that balti please.

That naan is looking fairy sexy.  An almond, coconut and sugar filling and a brushing with syrup would certainly elevate it to the next level, or even  stuffing it with sheek kebab mince would do the trick.  Good job Rob.  The original Happy naan recipe really does take some beating. It never fails to deliver.

  Can't beat it, but it's more difficult nowadays to find somebody who can cook it properly and not kill the flavour    Has the advantage of keeping most known germs at bay and clearing the tubes too.