Quote from: chewytikka on May 11, 2013, 12:17 PM
Good Idea Whandsy
I think you should, refine it a bit more and people should say what type of BIR or TA
their dish comes from i.e. Bengali or Pakistani/Punjabi, South Indan etc

Can any of the Glasgow folks on here reccomend a good Indian down there, i am from Aberdeen and we have a lot of fab ones here(imo.)
I have eaten loads of times in Glasgow albeit mostly on Sauchiehall Street and the wee curry shop, and have found most of the curries taste the same, ie very very salty!!

Hi all, I store my base gravy in Quart Ziplock bags from Costco, 300ml fits perfect and they are pretty flat so you can get loads in the freezer without taking up too much room..

Hi all, i am from Aberdeen and the curries here are very good on the whole, i am often down in Glasgow and whenever i have a curry down there it seems so salty, not just the mains but the rice, potatoes etc.
Anyone else found this the case in Glasgow,

The chicken looks good, what recipe did you use as mine always ends up just not quite right lol..

Cheers Chewy, the chilli i bought certainly does impart a different taste and a vibrant colour to my dishes, in fact so much that i will just be using Kashmiri chilli from now on.

On the Kashmiri Mirch theme, i was in my local garden centre and came across their spice shelves on there was a wee packet of Kashmiri Chillis ground rom Seasoned Pioneers, i bought some and when i cooked a curry with it it was mighty hot, in fact hotter than any other chilli powder i have used, is it meant to be mega hot as the MDH advert seems to suggest its a milder heat??

Its not a recipe off here, i just wash about 8oz of basmati rice a few times heat a wee bit of oil then add a few cloves,Cardomons and fennel seeds, in with the rice and pour in a load of hot water and boil till the rice is done usually about 6mins or so, then drain it and put it back in the pan with the lid on and let it cool down, then just fry it in a wok with 2 eggs and a teaspoon of mixpowder and thats it ..

Ha ha, i'm not a lover of oily curries tbh, maybe i don't singe the spices enough but my curries still seem too taste ok, still not got that"something" that restaurants have, also i can never get the chicken just right, maybe being British we tend to err on the side of caution and always go that minute extra too ensure its really cooked lol!!!

Hi thanks for your comments, i used Chewy Tikkas 4hr base and  i didn't skim off any oil, i normally just use 1tbs oil at the start, and i forgot to add the green finger chillis !!