Looks nice and I'm desperate for a curry but the last couple of days, I've had to have a gaviscon chaser with everything I've ate. 

Quote from: Onions on September 26, 2014, 06:37 PM
What do they mean by 'special', any views? Loks good though.

I have no idea mate, other than it's a secret

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Quote from: Gav Iscon on September 26, 2014, 06:38 PM
Looks nice and I'm desperate for a curry but the last couple of days, I've had to have a gaviscon chaser with everything I've ate. 

Shame bud....maybe you need a nice korma.

But, if I can ask a serious question, bearing in mind I hate fresh coriander leaf. There are fresh leaves in this dish......would it be fresh fenugreek leaf? I've never used it; is it used in BIR?

Quote from: Onions on September 26, 2014, 06:37 PM
What do they mean by 'special', any views?

"Special" is the most common word in the Anglo-Indian language; it means "we have set the price for this dish above the mean for similar dishes on our menu, and therefore need to encourage you to buy it in order to maximise our profit margin".  From the Sanskrit /Asadharana-nimitta/.  I thought everyone knew that ...

With a concomitant adjustment to the pricing structure I assume...?

As usual!  :

Quote from: Garp on September 26, 2014, 06:45 PM
If I can ask a serious question, ... there are fresh leaves in this dish......would it be fresh fenugreek leaf? I've never used it; is it used in BIR?

Looks more like fresh curry leaves to me.
** Phil.

Bet it's coriander leaf

Quote from: Onions on September 26, 2014, 07:42 PM
Bet it's coriander leaf

I don't think so mate. Unless they were cooked in some new secret way that made them less disgusting.

But could you be right? Might it be that fresh coriander, cooked in a dish, rather than just thrown in, or on, at the last minute is more palatable?

Come on all ye experts  ;D

Quote from: Garp on September 29, 2014, 01:47 PM
But could you be right? Might it be that fresh coriander, cooked in a dish, rather than just thrown in, or on, at the last minute is more palatable?

Undoubtedly "more palatable" to those who dislike near-raw coriander, but for coriander addicts such as myself, simply a waste of a good herb.  But then I also love the whole-mouth taste sensation experienced when crunching down on a nicely softend green cardamom in pulao rice, so I do not pretend for one minute that my taste buds are entirely normal ...

** Phil.

I'll put your reply to the side for now, Phil