Quote from: Mark J on January 27, 2007, 06:36 AM
I love delhi belly or whatever its called, seeing the spice markets and cooking in India is great

Coconut Coast (GOa) is very good too and he is even more camp.  His Indian cohorts seem quite p****d off with him.  Anyway less of this, and apologies to YF and anyone else this P****s off also.
CP

Moi? Narrow minded?  ;D ;D

Now conjouring up wonderful thoughts like that just make me more keen to go.  I might just buy a tandoor to take with me.

CP

Now your showing your age YF  ;D  Do you have the fur coat and trilby as well?  :

Has anyone managed to watch Rezza Mahammad's programs on Freeview?  Such a sweet camp thing he is, but he does occasionally come up with some gems in his cooking sketches.

CP

Thanks Nessa.  Interesting to see Caraway, but I wonder if that is their literal translation of Ajwain?  Hmmmm

CP

... but it is great for finishing off after a night on the (unhealthy) booze, and absolutely wonderful for clearing a hangover when eaten for breakfast the following morning . ;D ;D
CP

quote Hopefully I will be able to grow this as I am looking to move to spain in the near future (hence the need to cook my own curries as there are virtually no Indian restaurants over there - major cities and the tourist coastal areas excepted).

Hey KP, so am I but not the mainland.  Hopefully moving in 3 months.  If find any of my suppliers that are willing to ship overseas i will let you know.

Haste Luego y Adios
CP

A very good point YF.  I shall give it a try when I have a long period without customers as it may put them off seeing me with a blue tongue ;D ;D

CP

Big congrats Paul, well done.  Funny isn't it, but I took my dear heart for a slap up curry and Mrs Miggins's on our 30th too ;D.  Just give us his email CQ and we will send in the Curry Knights in shiny armour  ;D

CP

Yes butter Ghee will add a degree of sweetness and richness.  CK is right though most restaurants use KTC oil and Ghee is reserved for speciality dishes and sweets.

CP