Quote from: Donald Brasco on December 09, 2015, 06:06 PM
It's you. It's a white plate you dingbat!

What he said ^^^  ;D

Oh yes! My very favourite Indian side dish and it's so quick and easy to knock up once you have a batch of base!

Made this one tonight, an absolute winner! Thanks :-)

Thanks all for the kind words! Much more to come hopefully!

I have some of the base left in the fridge so might have to try another dish on Tuesday when lady Bristol is leaving me to my own devices!  ;D

Just downed forks after enjoying the results of my first BIR cooking!

On the menu was 976bar's Lamb Bhuna, CurryHell's mushroom bhaji and CA's pilau rice!

Fair to say the meal was a great success! Really enjoyed the cooking (and especially the eating!) and can't wait to get back in the kitchen!

Quote from: curryhell on December 04, 2015, 06:20 PM
Bottom line, the most important thing is how you do it rather than which pan you do it in, which i think we'd all agree on  ;D.  The pan you use could simply be a matter of personal choice.  I'll stick with my black iron and my ali ones until someone convinces me different 

Yep, no doubt!

Quote from: Onions on December 04, 2015, 06:08 PM
Get one of each Bristol: it's the only way to be sure!

It's the only way to be safe!  ;D

I found a supplier of the black iron pans near me, will grab one tomorrow and test it out when cooking my Bhuna! Having seen curryhell's dishes, if I can get anything looking half as appetising I'll be delighted!

Thanks guys for all the advice! Lots to think about!

Just seen on that other tread you're using black iron pans! That Dadibhais ebsite doesn't seem to work, can you recommend a supplier?

Thanks CH - would appreciate your steer on pan choice! What do you use for your main dishes, the aluminium pans?