Firstly hats off to Chris for the recipe & method which I understand has taken him some time to perfect,

With all the success stories its head on block time for me 

I made these to spec a few days ago, I made plain, garlic & peshwari.. and they looked the business but were just not right.. it was like a fusion of Naan, Yorkshire pud & Pancake 

So after a bit of thought I made them again today and replaced the egg with Yoghurt & IMHO the were more of a BIR Naan

So.....

Egg or Yoghurt....you decide 

i hope you can build on this mate    i used to live not far away but cant recall ever eating there, may pay a visit next time we are visiting family 

Ive not had a proper Balti in over 12months 

Again not tried but looks a sound recipe 
http://www.greatcurryrecipes.net/2011/04/29/an-amazing-indian-lime-pickle-recipe-that-blows-store-bought-away/

Hi Edwin,

You are getting confused  you need a kitchen assistant who you simply cover in tattoo's of your recipes and simply place in the corner 

Far easier approach 

Malc looks a tasty plate of food mate presentation is all down to personal preference, for me I would ask are the leaves there just for aesthetics or do they add any taste/texture to the dish, I play around with presentation but I tent to take the keep it clean and simple approach and as for these chefs that "smear" sauces or drag spoons through them they all need a damn good flogging IMHO.
I agree with Phil it would put allot of restaurants to shame and remember do what pleases your eye and palate

I wouldn't be disappointed to receive this plate of food anywhere  do you deliver 

These are the leaves of One of the Cinnamon tree's 

Totally agree Frank its well worth the effort
Ive made this twice, first time it caught on the bottom and half the meat was ruined 
the second time I put a heavy frying pan under the pot as he suggested  worked a treat.
Must admit i have taken the easy approach the last couple of times (i don't make it very often)
but its a good recipe if you have to cook for a few friends I should try it again.. anyone fancy a Bir-yani 

Leon

Ive watched lots of his videos but the best has to be Hyderabadi Mutton Biryani.
At 9.10 he actually starts  as it tastes so good  classic
Hyderabadi Mutton Biryani

Malc it all depends on how I am feeling,  I guarantee you if i order a dry curry i want more sauce and if i order a runny curry i want it drier/thicker so its order 3  cover all bases  ;D
1.runny
1.semi dry / thick sauce
1.dry

but what meat to choose for each dish MMmmmmmm so I order

1.runny with chicken
1.runny with lamb
1.semi dry / thick sauce with chicken
1. semi dry / thick sauce with lamb
1 dry with chicken
1.dry with lamb

but then I think tikka or plain ?? Grrrrr cant decide 

So...

1.runny with chicken tikka 1.with plain chicken
1.runny with lamb tikka 1. with plain lamb
1.semi dry / thick sauce with chicken tikka 1.semi dry / thick sauce with plain chicken
1. semi dry / thick sauce with lamb  1.semi dry / thick sauce with plain lamb
1 dry with chicken tikka 1. dry with plain chicken
1.dry with lamb tikka 1. dry with plain lamb

Then i start thinking would it be better if i had plain chicken and lamb tikka mix or chicken tikka and plain lamb or chicken and lamb tikka together 

Sorry went off track a bit there 

Jalfrezi semi dry thick clinging sauce please.......lamb.....................................no chicken