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Cooking Methods / Re: The Tilted Pan
« Last post by curryhell on Today at 02:38 PM »
I forwent my dial a dinner and slummed it with pimped up pizza  :clown2:  However, I did actually cook curry on Friday with accompanying mushroom rice to use up the aging fungi in the fridge.  Curry was cooked in a similar vein to Bob's balti method, high heat cooking of onions repeated with the tomatoes, adding water once all moisture was cooked out and then further reduced.  Fried out mixed powder adding some tom puree followed by a good 2 heaped dessert spoons of kashmiri chilli powder.  Added precooked chicken and cup of chicken stock and left to simmer and reduce to the right consistency before finishing with a squirt of lemon juice, 1/2 tsp Mr Naga and a good handful of finely chopped chillis to garnish and add a little heat.  All in all, an edible medium curry with plenty of depth of flavour.  Was disappointed that the onion hadn't broken down to the same extent when I last did this.  On that occasion, the sauce was virtually smooth and one could have thought it had been blended.  Nevertheless, enjoyed the time in the kitchen, saved myself £20 in the process and it even produced a couple of tears while I was eating it  :smiling eyes:
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Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on February 13, 2026, 03:27 PM »
Those pics have given me a real appetite Rob that needs to be satisfied.  Dial a dinner this evening I think but may cook a hot one on Friday not using traditional method rather than base sauce.

How did they compare Dave?

Rob
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Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on February 13, 2026, 03:24 PM »
Recent efforts. Had some of the TA sweet rice and roti left over.

The first two photos are the "new recipe" pre-cooked chicken I used (cold). Made with 1 kg on the bone chicken thigh. Will be making it again this weekend, with a whole chicken. At the Tilted Pan (and many other Pakistani curry places) the pre-cooks are on view in glass fronted chiller cabinets. They have two gastronorm containers for the chicken (one for bone in, one for bone out). The same for the lamb (mutton).













Rob
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Cooking Methods / Re: The Tilted Pan
« Last post by curryhell on February 10, 2026, 07:00 PM »
Those pics have given me a real appetite Rob that needs to be satisfied.  Dial a dinner this evening I think but may cook a hot one on Friday not using traditional method rather than base sauce.
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Cooking Methods / Re: The Tilted Pan
« Last post by Robbo141 on February 07, 2026, 03:28 PM »
Bring it on sir! Been chasing that 1980’s holy grail for decades.
Bit expensive to fly to uk just for vindaloo but tempting nonetheless

Robbo
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Cooking Methods / Re: The Tilted Pan
« Last post by martinvic on February 06, 2026, 08:52 PM »
Look fwd to your new/old ideas Rob.

Food looks really good. :umy:
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Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on February 06, 2026, 01:33 PM »
Unpacking/sorting.

















Went with the Chicken pakora. Followed by Balti chicken and sweet rice, with the Swad mixed pickle. Epic!






.

Always pick up/learn something going here. Been playing around with some existing curry ideas for some time now. It’s finally coming together. I will call it something like “The Classic CRO Old School Recipe”. There is a clue in the title. It’s not really new, just a different interpretation. The good news (I believe) is that if anyone fancies giving it a go, we should all be on the same page making it.

Rob

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Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on February 01, 2026, 12:58 PM »
Went last night. First time on a Saturday evening. It was busy. The head chef (the Uncle) was there. He looked to be supervising rather than cooking. Photos and thoughts to follow. Balti chicken and Balti chicken (madras). Had some leftover homemade to use up, so the madras has gone in the freezer. Will have the regular balti tonight, with some of their "sweet" rice. Had a good taste of both as soon as I got home though. The regular was most comparable with Mick's Al Frash, but first impression is that it surpassed it, which I honestly didn't think was going to be possible. We will have to see.

Spotted something else unusual on their Balti menu that I have missed before. Whilst there is a whole raft of baltis available, there is one thing you cannot have in your curry; it's not on the menu (not even as a starter). Tikka.

Rob
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Lets Talk Curry / Re: BIR supplies
« Last post by Kashmiri Bob on January 28, 2026, 11:00 AM »
This is Lidl, I don't get to Aldi. Next time they have a Taste of Asia week I'll have a look, sometimes they have proper brand names, not just their own.

Thanks Martin. I am always confusing Aldi with Lidl :)

Have a bottle of the Xmas Limited Edition Kikkoman somewhere, but I can't find it.

Rob
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Lets Talk Curry / Re: BIR supplies
« Last post by martinvic on January 27, 2026, 08:47 PM »
This is Lidl, I don't get to Aldi. Next time they have a Taste of Asia week I'll have a look, sometimes they have proper brand names, not just their own.
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