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71
Lets Talk Curry / Re: One for the balti connoisseur...
« Last post by Kashmiri Bob on October 16, 2025, 12:47 PM »
From the menu was expecting to pay more Dave. Looks like a hefty 30% knocked off for TA collection. Not counting the freebies either. Their papadums are 80p each, which is why I didn’t order any :)
 
Decent size portions (deep Satco TA containers) too. It took me 4 days to get through it all. The balti is so quirky.  Have a look at this:



Anyway, soon after I got home both of the baltis started talking to me. The pathia was very chatty. Proportions aside, reckon I know exactly how they have been put together, including the “signature” ingredient(s).

I am getting quite excited.

Rob
72
Lets Talk Curry / Re: One for the balti connoisseur...
« Last post by curryhell on October 16, 2025, 10:46 AM »
Quote from: Kashmiri Bob on October 14, 2025, 05:39 PM
Bill was £14.90.

 :omg:  You couldn't even get the two mains for that price down here, let alone the accompanying rice and the kebab starter.  At those prices I'd be ordering in regularly.   You lucky person Rob
73
Lets Talk Curry / Re: One for the balti connoisseur...
« Last post by Kashmiri Bob on October 14, 2025, 05:39 PM »
Hi Bob. The food was top drawer overall, imo. My order was a seekh kebab starter, which included a relatively large bag of salad, a couple of lemon wedges and a pot of mint dip. Two mains, Balti chicken and Balti meat pathia. Boiled rice. Received 3 complementary papadums and another pot of mint dip. Bill was £14.90. Will hopefully be going again this Sunday. Mean to write a review, but the words don’t seem to come as easily for me these days. Only criticism perhaps was the meat (lamb) for the pathia. Plenty of it and very tender, but not much taste, to be honest. Incredible pathia sauce though. Zing!

Also looking forward to make this balti myself, as in TA form the sauce appearance (and texture) is remarkably similar to the elusive Adil’s. Also, both use rotisserie strip for the Balti chicken. Will be making a start on it this week. All good fun.

Rob

74
Grow Your Own Spices and Herbs / Growing Home Produce
« Last post by Bob-A-Job on October 14, 2025, 03:56 AM »
I have had a very successful grow of Cherry Tomatoes this year. Even though only 9 of 13 plants survived the hot Spring/Summer, I am still gifting the last of the harvests to friends and neighbours.
I am however for the first time in a few years (we moved house 18mths ago) without any Chilli grows and feeling it in my cooking.

I know it is kinda counter-intuitive to grow in the Autumn/Winter seasons but anyone got any suggestions for Hardy types (I have grown Chillies that grew well for 18months off a single plant, with feeding, direct sunlight even in Winter and a constant heat source)? I don't have the indoor space I used to, until I build the new shed/greenhouse next year (Spring/Summer 2026) but I can maybe plant a half dozen over Winter '25/26.

Hot's are more likely Spring seeding and prolific's later again.. was just wondering if anyone had any experience of growing earlies... outside of dedicated greenhouse?

Regards,
BAJ
75
Lets Talk Curry / Re: One for the balti connoisseur...
« Last post by Bob-A-Job on October 14, 2025, 03:29 AM »
I have a load of those 'Especially cooked for you' carrier bags... from people who order takeaways..
I have asked them to save them (mostly from Chinese takeaway), so I can give out my dishes as they want them... got to be eco-friendly, right?

How was the food? (10/10 - missed that bit)
76
Pictures of Your Curries / Chicken Xacuti
« Last post by Kashmiri Bob on October 12, 2025, 09:49 PM »
Desi curry made with an extremely expensive packet spice masala I bought.  With coconut and tamarind. Took about 3 months to cook the onions. Chicken cooked on the bone.











Decent curry for sure. But to be honest I would much prefer a balti.


Rob :)



77
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
78
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
79
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".
80
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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