Hi Robbo. Sorry I am late. This one was Mick’s base. Additions,1 tsp chilli powder, 1 tbsp hot madras curry powder, 1 tbsp mustard oil, pinch Kasoori methi, 3 tbsp tomato puree, 1 tsp freshly ground black pepper, fresh lemon juice/zest and a slosh of dark soy. And about 1 ½ tsp salt. Jalpur GM to finish. Hit the spot.

Rob

Hey all
Randomly looking through ebooks and found this.
I assume I got it from here but just in case, wanted to share.  A lot of the content is from this website and refers to names going waaaaaay back to the Cory Ander / Chewy Tikka etc days…
And more recent members, Mick Crawford and Curryhell get mentions too!
It seems a lot of the very old stuff may be lost, so this doc might be of use.
I’m certainly going to give some things a try and get it onto good old fashioned paper.

Cheers
Robbo

That vindy is looking damn good Rob.  Love that "dinky" naan    I'll have a couple to go with that balti please.

Had a bit of defrosted dough to use up. Have discovered since what I actually made here though is, in fact, a cheese Kulcha. Checked back on the Milan video. This is great as it sounds more upmarket. Getting the hang of it now.

Rob

Seem to be craving hotter curries lately. MDB balti base, including the pre-cook.

Balti chicken (vindaloo)








Pre-cooked chicken (chilled)





Introducing the Nano Naan (cheese). Extra small size. For those watching their carb intake and waistline.





Rob

That naan is looking fairy sexy.  An almond, coconut and sugar filling and a brushing with syrup would certainly elevate it to the next level, or even  stuffing it with sheek kebab mince would do the trick.  Good job Rob.  The original Happy naan recipe really does take some beating. It never fails to deliver.

Yes, not bad at all for a first go I suppose. Feeling more confident. Anything with flour normally means a disaster for me. Starting to really like the bubble naan. Have done one since stuffed with mozzarella and cheddar. Rolled in some kalonji seeds too. Very nice!

Rob