Happy New Year all! 

Has anyone seen the great Laziza tikka Botti paste for sale anywhere?  Even online?  It seems to be unobtainable these days and only the similarly named Tikka Botti spice mix shows up when searching.

If the paste is no longer made, has anyone incorporated the Tikka Botti spice mix into a tikka marinade?  What did you add to achieve this?

Happy curry cooking to you all.

Thanks Bob! I did manage to score myself Mr Naga (thanks for the warning about the Gold version) and panch phoran.

Still on the lookout for laziza tikka botti paste, which seems to be unobtainium these days.  Maybe I have to venture over to Chatham or Rochester, which seem to have some good shops according to google maps.

Hi all,

I'm visited Maidstone in the next few days and want to browse the local Indian grocers - does anyone know where the likely spots worth visiting might be?

On my list...
Mr Naga,
Laziza tikka Botti paste
Panch phoran whole spice mix

Is there an obvious shop which might have these? Thanks all....

Hey Bob, thanks for your efforts in writing out this recipe, it's a great contribution. I'll try to give it a try.

Maybe worth copying and pasting sections of your text into the relevant recipe sections of this forum, as people searching for recipes in future may not find it in the pictures section.

George abusing his moderator powers (which he seized with no mandate and contrary to his promises). Why am I not surprised?

I just use a Teflon coated mesh mat, such as these:
http://www.planitproducts.co.uk/quickachips.html

Seems to work ok at letting the heat of the oven get to the underside of the pizza.

Thanks whandsy. Looks like a well written piece with none of the hoodoo voodoo I've seen in some other sourdough articles. I'll get myself some organic rye flour and try it as I enjoy home baked pizza but can never quite get the base to taste right. Good thread

Looks great whandsy. What method did you use to develop your sourdough starter?

I'm long enough in the tooth to recall my first Ceylon as a bright yellow thing with a striking coconut and ginger flavour. Nothing like a brown Ceylon a modern BIR would serve. And yes, I can't cook dishes like that either, nor have I tried. My focus is on modern BIRs which I feel I can mostly outcook, thanks to the massive decline in the quality of the offers out there on the high street.

If you're looking to replicate pre 90s BIRs I think you need to look at fundamentally different base recipes, and multiple ones for the different styles of curry. Good luck with that, not much info out there in recipes as far as I know.

Looks great HHB but possibly the pic is a bit large?


I'm very happy for you that as a beginner you've immediately found success. There's a widespread and self-defeating myth that goes around this place at times that you can't cook BIR at home. I think you're helping to dispel it so all power to your elbow