I know it's an old post, and not sure of your location, but Thames Tandoori just out the front of Waterloo (London) station, and I had a Chicken Sylhet in the gandhi in Portsmouth, also based on the Naga chillies. Both extremely nice, the London version being the hotter of the two, but both awesome.

Unclebuck,

Thanks for the prompt reply, I am now heading to the kitchen!
I have just noticed in your first post for this pathia that you quite clearly mark what is the Pathia mix! I will read all future recipes several times before panicing.

Thanks

Hi, first post alert so please bare with me.

I am not new to eating curries, but new to creating BIR home-made versions, so having created a base (forgotten whose, sorry!) and created a fantastic dhansak last week, I am tonight trying a pathia - but you list pathia mix in your ingredients - and I can't find this anywhere!! Is it a specialist pre-mix that I have to persevere in finding or can I make it here at home with the standard home spice stock?

I salivate in anticipation of your answers.

Thanks