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Cooking Methods / Re: The Tilted Pan

« Last post by George on August 27, 2025, 01:51 PM »

Quote from: martinvic on August 27, 2025, 01:28 PM

Can I say, although I don't really post on here or make many curries anymore. please keep posting your pics and recipes Rob. Love 'em.

Why don't you make currys any more? Is it for health reasons? I fear for anyone who consumes more than a single BIR style curry each week, given all the oil and salt. I've been told my blood sugar level is too high. I am labelled as pre-diabetic. Eating lots of kormas in the 1980s and dhansaks more recently can't have helped. MY GP also says my cholesterol is/was too high and I should consider taking Statins. I switched from full cream milk to semi skimmed and made a few oither changes to get the cholesterol under control. I'm still working on the blood sugar because they can only test it (hba1c) every 3 months, at least if there's much chance of picking up a change.

Lets Talk Curry / Britain's most delicious curry houses

« Last post by George on August 27, 2025, 01:42 PM »

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

Cooking Methods / Re: The Tilted Pan

« Last post by martinvic on August 27, 2025, 01:28 PM »

Can I say, although I don't really post on here or make many curries anymore. please keep posting your pics and recipes Rob. Love 'em.

Cooking Methods / Re: The Tilted Pan

« Last post by curryhell on August 26, 2025, 08:03 PM »

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

Cooking Methods / Re: The Tilted Pan

« Last post by Kashmiri Bob on August 26, 2025, 07:46 PM »

Chicken curry. Rik’s baked onion base paste (I added several cloves of garlic and some green pepper this time). With saag bhaji and rice. Had some chicken wings that needed using so made a Chicken fry. The wood fork is for added Birmingham street food cred. All good.

Incidentally, was looking over the Tilted Pan’s menu online the other day and noticed something I missed before. So in the Balti section it clearly states “serves two”. I have never seen this before anywhere else for what is, or usually is, a standard BIR TA curry portion. Fits with their 2 rotis or 2 naans free offer with each curry. Also in line with my homemade smaller portions being more than adequate for me.

Rob

Cooking Methods / Re: The Tilted Pan

« Last post by Kashmiri Bob on August 18, 2025, 01:24 PM »

Quote from: Onions on August 17, 2025, 04:09 PM

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