My take is similar to Stephen Lindsay's.

I've been on the forum for what must be 10 years now, but haven't actively posted for some time. I do however check in regularly to see what's going on.

Personally I believe that my BIR cooking is 95% there. I am very happy with it, and still produce base and use BIR technique in the home regularly. I'm not even sure there is really another 5% still to achieve. I do however wonder how my Madras stacks up to some of the board's more prolific contributors. I also believe that my success in achieving what I wanted with BIR cooking is 100% down to this forum and those who posted over the years.

I don't think someone is likely to post a base recipe with the impact of the Bruce Edwards post many years back (and others, not picking that one specifically) that is going to get the experienced members trying new recipes with the same level of excitement, but who knows, and that's a big reason I still check in regularly...

Josh

Thanks Ghoulie. I will be in Manchester for the Chelsea match on April 15th. Will try one of those!

Hi all - I will be back in the UK after many years away and am looking forward to enjoying good, old school British curries. From what I can gather the standard seems to be dropping, so I am reaching out to members to give me some recommendations.

I am so serious about this, that I can amend my itinerary to suit my curry quest.

I will be in London, Manchester, up the M4 corridor, the south east, the south west.

Looking forward to some recommendations. Thanks Gang!

Hi All,

I've tried a few times to make HappyChris' naans. I've followed to the letter, even tried making my own self rising flour. I just cannot seem to get the bubbles that many of you have managed to recreate. Mine end up as tiny bubbles, slightly larger than the bubbles on a poppadom. I don't believe heat on the tawa is the problem. I've cranked it right up and charred the bottom within seconds on some trials, but alas no large bubbles. 5 or 6 trials later, I put it down to the formulation of the SRF here in North America.

However I really like the flavour of the HappyChris naans, so I thought I might try it with dried yeast. I know that yeast and salt are enemies, so I cannot use self-raising flour.

Does anyone have any suggestions or pointers on how they might adapt that recipe for yeast? Just replace the SRF with regular flour and add half a teaspoon of yeast? Appreciate any and all suggestions. Wife is sick of me chucking out naan because "they aren't perfect".

Also would someone be able to point me to the word doc or text recipe that someone did that summarized the HappyChris video?

Thanks!
Josh

Tim, its pretty easy to make your own self raising flour...

http://allrecipes.com/recipe/self-rising-flour/

Having little success with self raising flour naan recipes I started making my own to see if it wasn't my local brand here in Canada that was preventing me from getting good results.

I've since made my own SRF to make the H4ppychris naans.

They turned out well.

-- Josh