Supposedly based on review rankings plus some kind of expert input. I haven't heard of any of these places. Have you?

https://www.msn.com/en-gb/foodanddrink/news/ranked-britain-s-most-delicious-curry-houses/ss-AA1Kjcqb?ocid=msedgdhp&pc=U531&cvid=68aefbd7f5ff4b30a2d2d07c1f97dce6&ei=18

That's got my juices flowing for my leftover Chicken Bollywood Blast.  Saag looks good Rob.  Any recipe for it?

Thanks Bob. Is this gnger balti chicken on the site?

Have made this one before and thought had gone over how to do it; maybe not, am getting forgetful these days. So it’s Mick’s balti base, 2 tsp chilli powder option, salt to taste. For the balti, 20 g root ginger. Finely chopped/julienned, 50/50. The chopped ginger goes in at the start (with the garlic). Most of the juliennes go in half way through cooking, along with 2 tsp (or more) of ground ginger powder. A pinch of GM/ground ginger to finish. The remaining juliennes are for garnish. The amount of ginger additions (and salt) can be adjusted according to taste. That’s it. So not much to do really. If, as I have done in the past, also grated in some lime zest towards the end of cooking, it would result in a Balti chicken (ginger & lime).

Should add, I did read somewhere that the sequential addition of chopped and julienned is important, when the aim is to emphasise notes of ginger in a curry. So I am not just making it up as I go along.

Rob

Quote from: Kashmiri Bob on August 13, 2025, 11:07 AM

Balti chicken (ginger) and basmati rice.



Rob

This looking particularly divine, Rob.

Thanks. Good to see you back. Hope you are OK.

Rob

Balti chicken (spinach)



Rob