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Messages - markt01

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Trainee Chefs / Beginners Questions / Takeaway Kebab Salad

« on: July 18, 2017, 01:01 PM »

Does anyone know how to re create the delicious kebab salad? With the Red and white cabbage and onion?

thanks

Highly Recommended British Indian Restaurants / Indus restaurant on Bath Road cheltenham.

« on: February 13, 2016, 06:28 PM »

Just like to mention the indus on the bath road in cheltenham. If ever you are visiting the races a great restaurant to visit, really good lamb shank dish, chicken tikka balti is great. The saag aloo wow and don't forget a bhaji. I have been eating there since I was 11, I'm now 37 hope you enjoy it, let me know.

Lets Talk Curry / Cooking Chicken to achieve velvety finish

« on: May 18, 2015, 03:48 PM »

Hello curry lovers. Is it possible to marinate chicken as well as boil / pre cook it? what is the best way to cook it, please explain what make up of marinade to use and when. Also if possible how and when is the best way to cook the chicken, Boil? etc

British Indian Restaurant Recipe Requests / Saag aloo

« on: December 29, 2012, 06:52 PM »

Hey where can I find the saag aloo recipes on the site

Many thanks
Mark the curry shark

Trainee Chefs / Beginners Questions / Curry dish

« on: December 29, 2012, 03:45 PM »

Good day to everyone here.
As I have a little time on my hands today I am going to cook a curry for tea.
My dish I usually buy from BIR is Chicken Tikka Balti Madras hot, please can someone recommend a recipe on the site of course, that is similar and can be done today

Many thanks
Mark the curry shark

Hints, Tips, Methods and so on.. / Tenderising Chicken

« on: November 19, 2012, 05:36 PM »

Hi there, I am quite new to the home Indian Restaurant style cooking, I have been practising a little and trying to pick tips up along the way, I am a very competent cook but when it comes to BIR I have alot to learn!!

My question is regarding the tenderising of chicken, how do they get it silky soft to the mouth as well as marinate it.

If anyone can help would be great to hear, many thanks,

From Newbie Mark wannabe Indian chef

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