yeh kebab rolls are very good still...
another place you might wanna check out is needoo grill
87 New Road
London
E1 1HH
Tel: 020 7247 0648
http://needoogrill.co.uk/default.aspx

not particularly cheap and always busy but the Daighi slow cooked dry meat is delicious.
 
or (i have yet to try) similar place just around the corner from here on fieldgate st is Tayyabs (from where the needoos manager came from i think)
83-89 Fieldgate Street  London
020 7247 6400
http://tayyabs.co.uk/

hi
i know this post is nearly 120 days old ,but i had to let people know about an interesting blog this chap(chinois) is doing at the moment
www.nickirvinefortescue.wordpress.com
check it out, it is brilliant.....
ps
If you email him and get this recipe in pdf ,it is very insightfull

thanks

Thanks.....
Hmmm getting hungry all over again

will do thanks

thanks guys

I watched a chef yesterday cook a vindaloo (the best i have ever tasted,yes the best and favourite)
In the technique ,the things that STOOD out for  me, compared to the general standard way, was;

Adding a knob of butter.

And initialy at the beginning, adding about half chef spoon of ,what i can describe as ,an onion mixture (which when quizzed,) suggested it had garlic ,ginger and spices .
that i am investigating now.

It wasnt quite a paste ,as i could still see that there were chopped onions in it,the colour had a kind of tumeric /tomato colour to it .

also to make it clear these were in ADDITION to the usual ingredients, ie. curry base,chilli powder,coriander, tomato paste and lemon juice.

may sound like a daft question ,but,is this post about something like what im describing?

I watched a chef yesterday cook a vindaloo (the best i have ever tasted,yes the best and favourite)
In the technique ,the things that STOOD out for  me, compared to the general standard way, was;

Adding a knob of butter.

And initialy at the beginning, adding about half chef spoon of ,what i can describe as ,an onion mixture (which when quizzed,) suggested it had garlic ,ginger and spices .
that i am investigating now.

It wasnt quite a paste ,as i could still see that there were chopped onions in it,the colour had a kind of tumeric /tomato colour to it .

also to make it clear these were in ADDITION to the usual ingredients, ie. curry base,chilli powder,coriander, tomato paste and lemon juice.

may sound like a daft question ,but,is this post about something like what im describing?

I watched a chef yesterday cook a vindaloo (the best i have ever tasted,yes the best and favourite)
In the technique ,the things that STOOD out for  me, compared to the general standard way, was;

Adding a knob of butter.

And initialy at the beginning, adding about half chef spoon of ,what i can describe as ,an onion mixture (which when quizzed,) suggested it had garlic ,ginger and spices .
that i am investigating now.

It wasnt quite a paste ,as i could still see that there were chopped onions in it,the colour had a kind of tumeric /tomato colour to it .

also to make it clear these were in ADDITION to the usual ingredients, ie. curry base,chilli powder,coriander, tomato paste and lemon juice.

may sound like a daft question ,but,is this post about something like what im describing?

http://www.yelp.co.uk/biz_photos/gpKqe4OWbgl9xVQKJo8KTQ?select=BEMidFSratpU6qFsdTaR9g

went to lahore one on the weekend.....
i would NOT class it as one of the best in london
didnt do mango lassi
and ?3.50 for a jug of sweet lassi isnt particularly cheap and not much on the menu.
curry portion for one person is more like kids portion.

kebab roll was good (using thinner naan)
food is not bad but not outstanding in my opinion.

i think for this type of `cafe style` indian place ,saleems catering on turnpike lane n8 is vastly better and cheaper.