Followed the Spice Eats recipe to start with, added a little freshly ground cumin/ajwain to the mix.  Skinless/boneless thigh.  Deep fat fryer.

https://youtu.be/0ksbDm7wbJg?si=HAmJdZ04lBpTdk_c

Opted for a spiky sauce finish, loaded with fresh garlic, chilli, curry leaf, Thai Dragon Sweet Chilli, Maggi Hot & Sweet, homemade (very hot) Cayenne pepper sauce, and a dash of dark soy.  Own concoction.

There are lots of variations of Chicken 65.  This is how I remember it.

Rob

I have been using an induction hob for more years than I care to remember, and whenever I use it for something as simple as boiling a couple of eggs I cannot help but be struck by the hob's continual on-off cycle.  As a result, although I have always started the eggs at 100%, I can never finish them off at less than 30% (or 20% if I am willing to risk their being undercooked).  But today I had a breakthrough.  I have a number of pieces of galvanised steel, maybe 10" square by 3/32" thick, and today I tried interposing one of these between my smallest (egg) saucepan and the hob.  Oh joy, oh bliss.  The thermal inertia of the galvanised steel was far greater than that of the saucepan, and as a result I was able to turn the hob down to 10% and still observe a continuous gentle stream of bubbles.  The eggs were cooked to perfection, and I clearly saved electricity/energy in the process.  Give it a try, if you have an induction hob, and let me know what you think.
--
** Phil.

I would at least have given it a go. It's the copious amount of food colouring that's offputting.

Hey all, good to see the site back up.  Pics won’t upload for me for some reason, even though the file size is less than 500k.  You’ll just have to imagine the beautiful lamb kebabs from the Dishoom book and accompanying kali mirch potatoes courtesy of my newest YouTube addiction, chef Ranveer Brar.  Really like his cooking channel.  Pav Bhaji will be next - my favorite lunch in Mumbai.

Anyone have experience with the air fryer? I just got myself one, having seen a ton of recipes / uses. Bought a little rack with skewers to do kebabs, chicken tikka, pakora, etc. Chicago winter temperatures ( just 11 deg F this morning) don’t favor my outdoor grill, so this gadget will keep me going.

Robbo

Recent supplies.





1.5 L fryer (Amazon) for chicken, paneer and gobi (65).

2.8 kg mango chutney.  Got this from Rogers (Wholesale Foods) in Bilston (nr. Wolverhampton).  It's a warehouse that specialises in close to (or past) use-by date foods.  It's well past but for £2.00 thought to give it a go.  It looks like the BIR runny stuff.

I seemed to have recently acquired a taste for spicy noodles and Rogers obliged once more (in date).  A couple of weeks ago I chanced on a Bombay Bad Boy pot noodle, on yellow sticker from a local shop.  Haven't had one for a long time (decades).  What struck me though was the little sachet of hot sauce they come with.  It's amazing!  Quite fiery but super smooth.  Identical to the hot chilli sauce I remember from Abdul's of Manchester.  Anyway, checked and It's basically just cayenne pepper, vinegar salt and "spices".  Bought some cayenne pepper and made it myself (with ground cumin and a little coriander).  Proper hot sauce.  Coincidentally, my hand-written recipe for the Abdul's shami kebab has finally turned up, so, it's back on the menu.  The sauce with the Inferno noodles is good, but loads of soy in it, so not suitable.  I will get though the noodles in next to no time though 

1 kg yellow mustard powder.  For Misty's Shababs Balti.

New blow torch. My last one packed up.  This one is much neater and fills from the bottom.

5 kg Daawat.

Rob