Those pics have put me right in the mood for a beer and a vindaloo from the local:P

The Sherpur sauce I think is very much an indo-chinese type recipe; chicken 65,  mirch waala, etc.  I'm not a big fan of EF donner, by itself, but this definitely worked for me. I sliced it up and will get 8 starters/snacks out of it  . The Quibani is offered as Murgh/Gosth; diced chicken/lamb with onions, green peppers, chillies, semi dry. It's basically a very spicy bhuna.  Madras was the best, although reckon can match it myself, or close.  Service onions and shed loads of fresh chef GM (with plenty ground black/white pepper) I think.  Bloomin' spikey.  Had really forgot to be honest that a madras used to be and should be pretty hot; a vindaloo would make your eyes water. Back there this weekend for a chicken vindaloo and lamb bhuna.  Pics to follow.

Rob               

Quote from: Secret Santa on September 25, 2014, 10:37 PM

Quote from: Bengali Bob on September 25, 2014, 10:26 PMHad really forgot to be honest that a madras used to be and should be pretty hot; a vindaloo would makes your eyes water. Back there this weekend for a chicken vindaloo and lamb bhuna.  Pics to follow.

Rob             

There ya go Rob. Back to reality.

Where did you lose it Rob? Where did your tastes go all poncy?

Don't sugar coat your words ss, just say what you think

Quote from: Bengali Bob on September 25, 2014, 11:03 PMwith fondant potatoes.

Moderated bad language

I do know but I'm in no mood to compromise.  ;D

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