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11
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
12
Lets Talk Curry / Dishoom. 3 ready-made lamb samosas - £8.20
« Last post by Kashmiri Bob on October 12, 2025, 03:06 PM »
Doesn't look great. What's with the bright yellow plastic chairs too. Proper cheap and nasty. It's not cheap to eat there though. Madness prices. Has anyone from here been? Recall the Dishoom name from somewhere.

https://youtu.be/mOgoNeV7SzE?si=0yxW-c4KKPNOMsih

Rob
13
Curry Base Chat / Re: Next base to try
« Last post by curryhell on October 10, 2025, 02:08 PM »
Thanks for the plug BAJ  :smiling eyes:.  Long may your son continue to enjoy your cooking and your chicken patala.  It's always good to hear that people continue to enjoy the results of the R&D that once used to be a regular thing on this site.  We have all benefited from the trials and tribulations of others here.  Today's media explosion of BIR info available only shows where we've got to.  It doesn't begin to show all the leg work done over the many years in the wilderness before we actually  got this far.

Quote from: Robbo141 on September 19, 2025, 09:13 PM
.... the chicken curry made last night was OK but nothing special. It’ll allow for a bit of experimenting.

We've all been here on many many occasions and continue to do so  :clown2:  It's all part of the joys of pursuing "the holy grail".
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Curry Base Chat / Re: Next base to try
« Last post by Bob-A-Job on October 09, 2025, 04:10 AM »
My son likes 'my' curries.. made from all of your recipes, that I have learnt to try cook over the years on this site.. I still can't get back to the originals I remember (95p Keema, 3 chapatis, side salad and raita) and other dishes, though I try..

He has no experience of this and so when he comes home from a late shift and when I am only in the initial stages of the base gravy and says 'he is going to enjoy what is to come..'...

More recently, he is maybe starved of BIR as he has just returned from Thailand (for the 3rd time/business) and I have been making too much Mexican (or as my limited skills allow) but his request was to make him CH's Eastern Tandoori Chicken Patala.

Feels good to have him back again and he wants to eat my (CH's) curry :owsome:

BAJ


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BIR Main Dishes Chat / Re: Balti chicken (vindaloo)
« Last post by Bob-A-Job on October 09, 2025, 03:31 AM »
Quote from: Kashmiri Bob on September 26, 2025, 01:48 PM
Seem to be craving hotter curries lately. MDB balti base, including the pre-cook.

Balti chicken (vindaloo)

Rob

I have been looking for a recipe for this for a long time, looks great!.. tried a few, willing to try more... also best thing for a 'cold' / COVID.. imho

BAJ
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BIR Main Dishes Chat / Re: BIR collection
« Last post by Robbo141 on October 09, 2025, 12:51 AM »
When I get home from this business trip, I’ll upload my own collection of typed up recipes too. Can never have enough references.

Robbo
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BIR Main Dishes Chat / Re: BIR collection
« Last post by Peripatetic Phil on October 07, 2025, 03:05 PM »
Well found, Robbo.  Definitely worth saving (and reading, when I have more time !).
--
** Phil.
18
Pictures of Your Curries / Balti king prawn (madras)
« Last post by Kashmiri Bob on October 06, 2025, 02:48 PM »


Aldi's extra large cooked Ecuadorian king prawns.

Rob

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Lets Talk Curry / One for the balti connoisseur...
« Last post by Kashmiri Bob on October 06, 2025, 01:33 PM »
Takeaway yesterday. Khyber Pass. Birmingham. One of JerryM’s favourite places. We went there together all those years ago.

Now in Andy Munro’s top 6 list of Birmingham balti houses; where he describes it as “one for the balti connoisseur...”. I will put together a review. First impressions. 10/10. For now, here are a couple of photos.










Rob
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BIR Main Dishes Chat / Re: Balti chicken (vindaloo)
« Last post by Kashmiri Bob on October 06, 2025, 11:47 AM »
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
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