For three decades, I have moved around and tried almost every 'local' takeaway and sometimes the restaurants in the area I lived in.

They have been more often on the doorstep (close by) as you can't wait too long after a heavy night out, sleep is approaching faster than the ensuing hangover... and sometimes work.

For a first time order, so I can 'measure' if they can cook or not, I have always ordered what I consider to be quite a difficult dish: Chicken Biryani.
Any repeat orders/attendances/recommendations are based on this.

Do you order something the first time, to determine the quality of a takeaway or restaurant (price excluded)?

BAJ

This feels like the right section to ask this question.

I have alway removed Cinnamon bark quite early and made sure to remove all Bay Leaves and Black Cardamom at the end of cooking.

My son asked me to make a Chicken Keema as he had eaten it at a friend's house.  I found a recipe belonging to a blogger (I can supply if anybody is interested) and gave it a whirl.  The result was note quite what he wanted ("Too much going on" was how he described it) and whilst I agreed, I am coming around to it but I never removed the Cloves or Green Cardamom and occasionally I am biting into something that is not altogether palatable.

So, do you remove these whole spice and if so, at what stage of cooking?

BAJ

I think this is about as emotive on a planetary scale as Brexit is on a local level for us Brits.

I have seen, read, and media has published and promoted every view 'against' Climate Change and Brexit, possibly because it that is the 'popular' stance.

Homosapien have not been on the planet long, industry for even less and records for barely a second.  So scientists look to the geological record that the planet has recorded for us.  Volcanic eruptions, earthquakes, landslides and tsunamis to name just a few.  Some can make educated guesses, like the growth of flora and fauna based on oxygen levels, humidity and planetary temperatures.  We know for a fact that warming seas are killing some of those very flora and fauna and causing fish and mammals to migrate.

Governments don't want to believe in Climate Change, they don't actually say it, but they can't 'afford' to change and so they ignore and resist every change put forward by the scientific community it seems. They play 'lip service' with recycling, cycle routes, power produced from incinerating household waste whilst still allowing the exploitation and selling of fossil fuels, home and abroad.

The late Professor Stephen Hawking was very much respected and may have influenced some in the right places. in his assertion that as a species we must expand from this planet to guarantee Human existance.

Now, Sir David Attenborough (92 years old) is to address us on Climate Change.

If there is one person who's voice might be heard, maybe it is his but against Business, Corporations and Governments, it may all be over bar the "I told you so" to come in the next decades, the same decades that we seem more concerned about whether we belong to a European 'Club' rather than a planetary one.  Bizarre!

I have given you some views and facts as I see them, now your thoughts please.

BAJ

P.S.  I post this because BIR/AIR/USIR will all be effected in years/decades to come as the the availability of oils, herbs and spices, like farming, are subject to climate change.  I can't quite grow a Curry Tree "up North" as somebody alluded to recently but I might be able to soon or my children might be able to (we already have Palm Trees). 

It would seem that money talks and one of the seven wonders of the world wal..... isn't worth saving.

Sorry, just how I read it, I am not a marine biologist so I don't know the full impact of this but at a time when 'global warming'' is being implicated for the warming seas which ARE killing great sections of the reef, this is not going to help.

sludge to be dumped

I meant to post this a couple of days ago... I guess the next generation of 'would be' chefs might have to invest in tandoor's and proper BBQ's ? (mine is an uncovered, single shelf, charcoal burner type - no good for windy, wet or colder days).

https://www.bbc.co.uk/news/science-environment-47306766

It seems to go against what fracking is trying to achieve by producing more emissions.

BAJ

All

I have no idea how to ask this question and I have read some posts where there are polls.

What is your favourite starter ?
What is your favourite main dish ?
Do you have a 'desert' dish ?

I have come home tonight and rather than take a keema & spinach or a chicken & chickpea out of the freezer, I have chosen a CTM.  CTM is not an 'on the spot' curry, due to marinading and yet it is my personal choice.  What is yours?

BAJ

Just relaxing before bed and on comes a program that has me a little fired up (in a good way).

BBC 2 - The Best of British Takeaways - Indian.

It is still showing so I don't think available on Iplayer until later today but here is a link to the BBC website for reference:

BBC 2 - The Best of British Takeaways - Indian

BAJ

It was time for me to make one of my family staples (well for my son and me anyway) and I would like to share.

I know a lot of this is not 'cooking' and shop bought but I find it consistent to use these products, you don't have to.

Ingredients

1kg Chicken Breast
1 tablespoon hot chili powder
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons smoked paprika
2 teaspoons black pepper
3 teaspoons onion powder
3 teaspoons ground cumin
3 teaspoons crushed red pepper flakes
1/2 teaspoon sea salt
300g Hot Salsa Sauce (you can make your own but for consistency I use shop bought jars)
about 200ml-300ml of cold water (enough to cover the chicken)

Method

I mix all the powders together.
Place the chicken in an oven proof dish, pour half of the mix over them to coat.
Turn the chicken over and coat the other side with the last of the mix.
Pour the salsa over the chicken evenly.
Pour the water over until the chicken is covered (too little and the breast may dry out or burn, too much and you just have to cook longer)
Cover and place in the oven at 180C (350F, Gas Mark 4) for 1.5hrs.
Take from the oven and using a couple of strong forks begin to 'pull the chicken breast apart'.
Return to the oven and over the next 1-1.5hrs repeat pulling the breast apart until you are happy (Don't let it dry out but add water sparingly).
Eat hot in wraps, store in a sealed container in the Fridge for upto 7 days or freeze in small qty's for upto 3 months (depending on how much you want to use per serving - always reheat thoroughly to piping hot before wrapping).

Serving suggestions

I use Plain white flour wraps.
I take 4-5 heaped tablespoons of the chicken and I mix in Mature grated Cheddar cheese (as little/much as you like), heat and stir until the cheese is beginning to melt.
Add other things such as cooked rice (warmed), thin sliced strips of Green and Red Peppers, Spinach leaves, the list is endless.
Spoon out all of the fillings onto the wraps (depends how much you have added and how much filling you want in each) and fold.
I then warm the filled wraps in a microwave (timings will vary depending on your microwave's power rating and the number of wraps; 3 wraps at 700w go in for 1 minute).

I have celebrated my Birthday with the family.

I have chosen my team to win the SuperBowl from the two remaining teams (the team I support have not been near it, except a couple of times, since 1985).

And as tradition has it (for the last 25+ years), I make a Large pan of HOT chilli, lay out a few bottles of Red, get out the ironing board and set it up at it's lowest level ready for when from my friends come down and we pair off to play Canasta whilst the game is on (if you have played the game, you will understand the ironing board, so many breaks, gotta have something else to do  ).

My new year really starts tomorrow.

BAJ

I wished to try a new Base and there have been some recently that I was going to try but I was delayed and other members tried them and posted their opinions.

Then a few days ago, a link was made to quite an old post, a post which is almost my "Nirvanna* and I had not found.

Result, I made Taz curry base, as it is the base used.  And since I have a pan of it on a low simmer, I figured I might make a dish I have made many times before to compare it to, hence the Subject.  Also it ties into my Splitting post.

It was delicious and now I have to add it to the list I will make for 'International Football nights' when they restart soon.  The list is getting longer than the number of people that I can fit in front of my TV!

The 'other' dish I hope to make tomorrow...

For me, Curry is a Passion, it is a Love and also a necessity for a cheap, nourishing and flavoursome meal.
Some of my family appreciate this and for others the same applies to sausage, bacon, egg & chips (hash browns), which I can agree with on occasion.

For me, the 'itch' is most scratchy when I see a stack of my empty containers.

Yesterday, the wife asked me to use the resources on here to make her a Prawn Curry with some 3 in (9 cm) King Prawns that she had bought.

After quite a bit of searching, I found tempest63's recipe Bawibride Prawn Patio

Now, she doesn't like it very spicy, so I didn't add the fresh chilli, I guessed at the amount of salt (1 tsp) and I didn't have the cane vinegar so I used the white vinegar. as suggested and followed the Method.

I will try it again but with a couple of small adjustments, that the wife has suggested/requested in that I make more of a sauce/gravy by adding a small amount of fresh cream and only use about 1/2 tbsp of vinegar.  Other than that, she quite liked it and has already been out and bought more Prawns!

I have posted this to show that imho, a curry does not have to be 'swimming' in oil whilst still being cooked and full of flavour (for that you will have to take my word).
My son and I ate this earlier this evening and the last of it, shown below, won't make it through the night.

I used Chicken thigh meat that I deboned this afternoon with KD-base/PT

What is the reason for the love of Oil that seems prevalent in the majority of recipes?  Personally I don't like it, hence my question.

BIR also make Keema (ground lamb/mutton) which is quite dry.
Karahi (asian style) is almost without oil

TA's (at least a dozen that I have tried within deliver of my address) have to maximise profit and so tend to provide mostly 'gravy' with some tomato and onions/pepper and a little meat, swimming in oil. unless I specify Asian Style.

The best I ever had was as reward for working in a video shop, in the late 80's. Quail with fresh orange and chappati and had only a little gravy.

Are we in love with personal tradition, flavour or expectation?

Just a thought.  Discuss.

I remember the times that after leaving the pub at 11.10pm (or there abouts, honestly) I popped next door or a few doors along for a bag of chips to eat on the walk home,

Over the last several years. this has changed, chippies closing at 7pm or 11pm at the latest and I put this down to the changing taste of the British public, who went home and ordered a TA instead.

I recently qualified for my Personal License (looking for a career change) and part of that was awareness of the legislation that was brought in 2003, in respect to the provision of food after 11pm.  Light bulb moment, for the sake of fish and chips after 11pm and local TA's closing at 11pm, despite being surrounded by a few pubs, some people are not prepared to invest in the License.

The majority of the obligations are around Child Protection, Antisocial Behaviour and Crime Prevention but by closing at 11pm, businesses are not responsible for/or required to assist local authorities or police with anything but the minimum of information.

I never had a problem in the past at a Fish and Chip shop but I found out this evening that a few hours ago, a good friend and colleague of mine was assaulted at a pizza TA just two doors from his house whilst waiting for his order.

I am not sure which question I should be asking...

I can cook everything... but only a few items with any competence.

I have have spent several hours today on these forums, on may subjects, going back years and years.  Of particular interest to me was the section on Rice and Breads.  No matter how I try, these are 2 things that I can just never get right.. and I am not talking about perfect, or even passable but, they just always fail for me, so much so that I have almost given up trying.

Do you have something that always seems to elude you... that would share with us?

So, here are a few pictures of my Beef Bhuna that I made last night with Christmas leftovers.

I had about 100ml of leftover base "CA's Curry Base" and 400g of diced beef.

I slow cooked the beef for about 3hrs until tender in:
1/2 tsp of Ginger paste
1/2 tsp of Garlic puree
1/2 tsp of generic East End Curry powder
1/2 tsp of Hot Chilli powder
water (to cover)

I used 976bar's recipe for "mutton bhuna"mutton bhuna with some slight alterations becuase of the beef instead of mutton:

Serves 1-2
Ingredients:
300g Pre-cooked beef
30ml KTC Olive Pomace Oil Blend
1 Star Anise
5 Green cardamom pods, cracked
5 Cloves
5 Garlic cloves crushed
1 tsp Garlic puree
1 tsp Ginger puree
1 Medium onion, finely chopped
2 Green finger chilies, sliced (adjust to your own heat liking, I wanted a hot dish)
1 tsp Bassar curry masala
1 tsp Curry powder
2 tsp Coriander stalks
1 tsp Tomato puree
1/2 Red pepper chopped into 2-3cm squares
Approx. 100ml base sauce

Method:
Add the oil to the pan on a low heat and add the onion, star anise, cloves and cardamom pods and soften the onions until they are translucent and golden
Add the red pepper, chilis and garlic. (I removed the star anise, cloves and cardamom pods). Cook for about 2-3 minutes but do not let the garlic burn or it will give a bitter taste to the dish.
Add the Bassar curry masala, Curry powder, Coriander stalks and cook gently for about 20-30 seconds
Add the Tomato puree and stir in to form a masala.
Add a spoon of the base sauce and mix everything together. (At this stage turn the heat up to medium), let the oil separate from the base then add another spoon and do the same.
Add the Mutton and it's stock and mix in.
Add remainder of base sauce and continue cooking until the meat is warmed through.

I am from Bradford and my recommendation would be Punjab Sweet House & Grill Centre.  I have eaten there many times and a few years ago, we had a monthly 'curry' club where we each took turns to select a venue, select food from a menu and pre-order with the restaurant.  This was important as it allowed them to bring in extra staff and make sure everything was prepared.  We only had an hour for lunch, including travel time and there were anywhere from 30-50 of us.

Another venue that always did well but was not quite to my taste was Bharat Restaurant (licensed).

Good morning/afternoon/evening.

I have been lurking for quite a while, trying out several members recipes and making changes on my own, mainly substitutes, not always successful.

I figured it was time to come out of the shadows and thanks all those that I have *cough* used recipes from.  You know who you are.  Well actually you don't but I do and so thank you.

BAJ