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Messages - Robbo141

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1
BIR Main Dishes Chat / Re: BIR collection
« on: October 09, 2025, 12:51 AM »
When I get home from this business trip, I’ll upload my own collection of typed up recipes too. Can never have enough references.

Robbo

2
BIR Main Dishes Chat / Re: Balti chicken (vindaloo)
« on: October 04, 2025, 05:12 PM »
Any chance of the vindaloo recipe?
Looks great, as do all your cooks.
I have a portion of Kris Dhillon base defrosting right now and planning a random hot dish tonight.

Robbo

3
BIR Main Dishes Chat / BIR collection
« on: October 04, 2025, 05:09 PM »
Hey all
Randomly looking through ebooks and found this.
I assume I got it from here but just in case, wanted to share.  A lot of the content is from this website and refers to names going waaaaaay back to the Cory Ander / Chewy Tikka etc days…
And more recent members, Mick Crawford and Curryhell get mentions too!
It seems a lot of the very old stuff may be lost, so this doc might be of use.
I’m certainly going to give some things a try and get it onto good old fashioned paper.

Cheers
Robbo

4
Curry Base Chat / Re: Next base to try
« on: September 19, 2025, 09:13 PM »
Yes the chicken curry made last night was OK but nothing special. It’ll allow for a bit of experimenting.

Robbo

5
Lets Talk Curry / Re: Balti
« on: September 19, 2025, 12:11 AM »
Flameproof suit a good idea back in the VERY early days of the forum. Lots of opinionated opinion makers back then!
Less so now I think.

Robbo

6
Curry Base Chat / Re: Next base to try
« on: September 19, 2025, 12:09 AM »
Went back 15 years to my old Kris Dhillon base recipe and realized why I’ve not made it more. The simple process of boiling onions, garlic and ginger creates quite a strong smell. I remember stinking out my tiny flat back in the UK. Made a batch today, doing the first stage in the Instant Pot, out in the back yard.  I let it cool out there before bringing to the kitchen to blend and just opening up the lid….phewww!  Needed the exhaust fan on max.

Going to try her basic chicken curry tonight. Very straightforward but I have to say I can’t agree with her assertion that the regular curry uses a pinch of chilli powder and if you want a madras, increase to 1 tsp and for a vindaloo 2 tsp.  My beloved vindaloo is not a madras made hotter.

The base recipe calls for an 8oz tin of tomatoes. Are they still around?
It’s 14.5oz standard here in the US.

Let’s see how it turns out.

Robbo

7
Talk About Anything Other Than Curry / Re: Just a General, in the current world...
« on: May 31, 2025, 06:35 PM »
Photo upload thing not working from iPad still


8
Lets Talk Curry / Re: 24 H with a Master Chef of Indian Cuisine
« on: May 31, 2025, 06:11 PM »
Paneer is very straightforward and worth the time. I do it regularly with a gallon of whole milk. I bought the missis a cheese press the other year when we had a bash at making cheddar, but heavy pots can do the job too.
Chetna Makhan has a good video on it.

https://youtu.be/CD49ehg-gBQ?si=IPMPOMEXI2uORy2X

Robbo

9
Talk About Anything Other Than Curry / Re: Just a General, in the current world...
« on: May 31, 2025, 06:07 PM »
Hey BAJ
I recently made Julian Voigt’s latest base (a lovely thick consistency) with the intent of trying the madras recipe he posted. I’ve used his base twice now, with great results, but just winging it based on experience. I’ll get to the madras soon I think.
Today is lovely sunny 60 deg F in Chicago and lunch is Indian veg curry puffs. Made the filling from the Dishoom samosa recipe but just making a couple pasties in the oven. Will see if I can upload a pic once they’re done.
Glad to see the (very) few folks still here.



Robbo

10
Cooking Methods / Re: The Tilted Pan
« on: May 21, 2025, 01:08 AM »
Just seeing pics of takeaway vindaloo from back in blighty hurts my heart and at the same time, lifts it. I make a decent curry occasionally but man, those oily paper wrapped containers (foil back in the day) bring such good memories. Long way to fly for a curry for me though…
Keep posting Rob. Love these.


Robbo

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