What can I say that hasn't been said already 
Curry Pictures at there best  Well done  You must be all curried out
Garp    we must be well down on the list for best naan pictures  ;D

Quote from: michael.t on September 29, 2014, 04:47 PM
Garp    we must be well down on the list for best naan pictures  ;D

Speak for yourself, Michael

Though Andy's might be the best yet

Awesome pics, they'll be hard pushed to find a curry that lives up to that down under!

And what a feast it looks, Naga Massala - Yes Please 

I know we all like that BIR authenticity, but what's the obsession with serving everything in foil trays on this forum  :  ;D  Can't you lot afford some proper seving dishes 

Great work MA 

Chrisnw

Are you still using your original madras recipe, Andy?. I haven't made one for ages, but the last one was yours with chilli paste.

Quote from: chrisnw on October 02, 2014, 10:14 AM
I know we all like that BIR authenticity, but what's the obsession with serving everything in foil trays on this forum  :  ;D  Can't you lot afford some proper seving dishes 
Chrisnw

Authenticity, excellent heat retention, depth of flavour can increase over time, hot cardboard, practicality;  TA vs restaurant portion size (restaurants serve smaller portions), nice pics.    Could also just be a preference of peeps who actually cook a curry, and post pics; very few I might add, given the size of the forum, very few.

Rob     

Cheers Rob, we could certainly do with a lot more curry porn on here!
The foil containers are used because of their heat retention and when cooked they sit nicely in a warm oven until all curries are cooked and ready to serve together. 

Quote from: Garp on October 02, 2014, 11:29 AM
Are you still using your original madras recipe, Andy?. I haven't made one for ages, but the last one was yours with chilli paste.

Garp, I have been using CT's , but only because of laziness in making onion/chilli first, I really need to do a comparison now that I always use Jb base. My madras was made using admin (stew) new  base from a few years ago, top base it is too, may well have to revisit that one . Need to make my madras tomorrow night

Quote from: Bengali Bob on October 03, 2014, 08:26 PM

Quote from: chrisnw on October 02, 2014, 10:14 AM
I know we all like that BIR authenticity, but what's the obsession with serving everything in foil trays on this forum  :  ;D  Can't you lot afford some proper seving dishes 
Chrisnw

Authenticity, excellent heat retention, depth of flavour can increase over time, hot cardboard, practicality;  TA vs restaurant portion size (restaurants serve smaller portions), nice pics.    Could also just be a preference of peeps who actually cook a curry, and post pics; very few I might add, given the size of the forum, very few.

Rob     

Yeh (moderated)



Kiss my link - https://curry-recipes.co.uk/curry/index.php/topic,13200.0.html

Chrisnw

Hence the global coriander shortage