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11
Lets Talk Curry / Re: One for the balti connoisseur...
« Last post by peshwarinaan on October 20, 2025, 12:17 AM »
Quote from: Kashmiri Bob on October 16, 2025, 12:47 PM
Proportions aside, reckon I know exactly how they have been put together, including the “signature” ingredient(s).
More details, please! Even if it's just speculation I like to hear about how different places put their dishes together.
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Lets Talk Curry / Re: One for the balti connoisseur...
« Last post by Kashmiri Bob on October 19, 2025, 02:33 PM »
Here are Shababs' options. Fascinating isn't it?



Rob
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Lets Talk Curry / Re: BIR supplies
« Last post by Kashmiri Bob on October 17, 2025, 12:20 PM »
A quick visit last night for some clubcard essentials. Every penny counts.



Rob
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Lets Talk Curry / Re: One for the balti connoisseur...
« Last post by Kashmiri Bob on October 16, 2025, 12:47 PM »
From the menu was expecting to pay more Dave. Looks like a hefty 30% knocked off for TA collection. Not counting the freebies either. Their papadums are 80p each, which is why I didn’t order any :)
 
Decent size portions (deep Satco TA containers) too. It took me 4 days to get through it all. The balti is so quirky.  Have a look at this:



Anyway, soon after I got home both of the baltis started talking to me. The pathia was very chatty. Proportions aside, reckon I know exactly how they have been put together, including the “signature” ingredient(s).

I am getting quite excited.

Rob
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Lets Talk Curry / Re: One for the balti connoisseur...
« Last post by curryhell on October 16, 2025, 10:46 AM »
Quote from: Kashmiri Bob on October 14, 2025, 05:39 PM
Bill was £14.90.

 :omg:  You couldn't even get the two mains for that price down here, let alone the accompanying rice and the kebab starter.  At those prices I'd be ordering in regularly.   You lucky person Rob
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Lets Talk Curry / Re: One for the balti connoisseur...
« Last post by Kashmiri Bob on October 14, 2025, 05:39 PM »
Hi Bob. The food was top drawer overall, imo. My order was a seekh kebab starter, which included a relatively large bag of salad, a couple of lemon wedges and a pot of mint dip. Two mains, Balti chicken and Balti meat pathia. Boiled rice. Received 3 complementary papadums and another pot of mint dip. Bill was £14.90. Will hopefully be going again this Sunday. Mean to write a review, but the words don’t seem to come as easily for me these days. Only criticism perhaps was the meat (lamb) for the pathia. Plenty of it and very tender, but not much taste, to be honest. Incredible pathia sauce though. Zing!

Also looking forward to make this balti myself, as in TA form the sauce appearance (and texture) is remarkably similar to the elusive Adil’s. Also, both use rotisserie strip for the Balti chicken. Will be making a start on it this week. All good fun.

Rob

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Grow Your Own Spices and Herbs / Growing Home Produce
« Last post by Bob-A-Job on October 14, 2025, 03:56 AM »
I have had a very successful grow of Cherry Tomatoes this year. Even though only 9 of 13 plants survived the hot Spring/Summer, I am still gifting the last of the harvests to friends and neighbours.
I am however for the first time in a few years (we moved house 18mths ago) without any Chilli grows and feeling it in my cooking.

I know it is kinda counter-intuitive to grow in the Autumn/Winter seasons but anyone got any suggestions for Hardy types (I have grown Chillies that grew well for 18months off a single plant, with feeding, direct sunlight even in Winter and a constant heat source)? I don't have the indoor space I used to, until I build the new shed/greenhouse next year (Spring/Summer 2026) but I can maybe plant a half dozen over Winter '25/26.

Hot's are more likely Spring seeding and prolific's later again.. was just wondering if anyone had any experience of growing earlies... outside of dedicated greenhouse?

Regards,
BAJ
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Lets Talk Curry / Re: One for the balti connoisseur...
« Last post by Bob-A-Job on October 14, 2025, 03:29 AM »
I have a load of those 'Especially cooked for you' carrier bags... from people who order takeaways..
I have asked them to save them (mostly from Chinese takeaway), so I can give out my dishes as they want them... got to be eco-friendly, right?

How was the food? (10/10 - missed that bit)
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Pictures of Your Curries / Chicken Xacuti
« Last post by Kashmiri Bob on October 12, 2025, 09:49 PM »
Desi curry made with an extremely expensive packet spice masala I bought.  With coconut and tamarind. Took about 3 months to cook the onions. Chicken cooked on the bone.











Decent curry for sure. But to be honest I would much prefer a balti.


Rob :)



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Lets Talk Curry / Re: One for the balti connoisseur...
« Last post by Kashmiri Bob on October 12, 2025, 09:16 PM »
A photo taken inside (with permission).





I got there early doors on Sunday, 5.00 pm. The tables on the right hand side of the restaurant had been arranged for a pre-booked party of 15. Formica table tops. No fancy PoS till ordering system here. Hand wrote my order on a carbon receipt note pad. Top copy for the kitchen, the duplicate stuck on the spike of a little round stand, on the counter. There were a couple of orders before mine. The waiter told me that the polished wooden panelling was over 40 years old. Nice!

Rob
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