I've tried the Lasan a couple of times.

For me the mustard oil and the black salt killed it. Both just sort of gross me out.

But I could also tell that a quality tikka was waiting underneath. I do intend to try it again. I will take SS suggestion of tempering the mustard oil to smoking and let cool. Hopefully that will kill the pungency.

But I'm still divided on the black salt. Does anyone have an opinion on what it adds? Any strong opinions on simply omitting it?

Thx,
Josh

appreciate ea to there own - i'm still making it using mustard oil and black salt (have dropped the plain salt). i just use the mustard oil straight out the bottle. i can't see a mixture with rapseed being any good (for me anyhow).

i'm still using the lime juice in place of lemon dressing.

i use the mustard oil & lime juice in CA's tikka which i also continue to make.

never tried blades tikka.

Razor,

will have to give it a go - just for interest - now i've got over my phobia of using the pataks stuff.

Quote from: Willyeckerslike on March 01, 2010, 12:01 PM
The use of mustard oil in it did suprise me as the bottles I have seen say for external use only.  Is there any bottles that say ok for food?  If you are not allowed to use it for food why are lasan using it?  Its probably some EU directive :

I was just about to answer "yes" (more than a little belatedly) when I thought to check the bottle : oops, it clearly says "for external use only".  Which makes me think two things : (1) this must be why my Chef Harpal Singh Sokhi tandoori chicken tasted so foul; and (2) there must be an edible version which is what I should have used in the first place !

** Phil.

Thanks, Paul : yes, I wrote before reading to the end of the thread.  But it still won't stop me searching for "edible mustard oil" whenever I am in an Asian supermarket !

** Phil.