Kashmiri chicken wings, served with a Chef's special dunking broth.





Balti mince and peas. Mutton. 10/10.





Rob

Quote from: curryhell on February 16, 2026, 02:38 PM
I forwent my dial a dinner and slummed it with pimped up pizza    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 

Haven't had a pizza in a long time. But I remember them and the essential pimping required

Had a few things going on so have rescheduled the next CRO curry prep for tomorrow, and Friday, as need to do the pre-cooked chicken and the base gravy. It's aimed directly at reproducing a Tilted Pan balti at the moment, but have already checked applicability to the hotter rich saucy dishes. So far, fabulous.

Rob

I forwent my dial a dinner and slummed it with pimped up pizza    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 

Quote from: 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.

How did they compare Dave?

Rob

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

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.

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

Look fwd to your new/old ideas Rob.

Food looks really good.

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

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