Some pics for tonights buffet....note,, no oil to be seen just cleverly hidden...I start each curry with one chef spoon of oil plus some of the oil from my pre cooked chicken..The separation process began originally  in the base and blended back into the base..After you blend there is no further cooking.. bringing the oil back to the top again will produce an oily curry An oily curry maybe ok for home use but my costumers don't want to see any...Maybe it's just a Glasgow thing i don't know,..Some people may prefer it that way..The Cafe India Chain serve all their currys this way...It's what they're famed for when you go into one of their restaurants...    boaby

An impressive group of dishes there Boaby.....what are they and do you have a link to the recipes - unless you have already posted them and I've missed them!!
Thanks for posting.
Best wishes
Al

Quote from: alarmist10 on June 05, 2015, 01:52 PM
An impressive group of dishes there Boaby.....what are they and do you have a link to the recipes - unless you have already posted them and I've missed them!!
Thanks for posting.
Best wishes
Al

t All the recipes are in my book, for more details  contact.. mdj@btinternet.com

All chicken dishes,,,,CHASNI,PATHIA,KORMA,BHUNNA and a hot and spicy korma with a mixture of spices and herbs....Regards Boaby

Great example of BIR indian cooking, such a wonderful display of colour and delight.

Thanks, LC.

Is the new/adjusted base recipe in the book Boab?

Nice Alex as always mate

best, Rich

Thanks guys for the encouraging comments....The updated version will go into the book asap

Regards Alex aka Boaby

Fantastic, I'm in for your book mate. Immediately after looking at that.