Thanks guys,it really was a marathan cook up but the results were well worth the effort.The balti chilli naans were based on those from a local take-away,they really were rather nice,I do find plain naans just a bit too boring.I did have a bit of a disaster with my peshwari naans.It really is a pain trying to get the mixture into the dough and then rolling it out into a naan bread shape.I did study a video of a BIR chef making one but it takes some practice,if you're not careful the mixture spurts out when you roll the dough.Unfortunately by the time my oven had warmed up enough it had become dark(I had the oven in my shed with the doors open),two naans fell into the ashes (never to be seen again!!),one was burnt and the other not cooked properly.It was a shame as the actual peshwari mixture was spot on.

I don't really follow recipes now,most curries I cook have the same core ingredients and a tweak here and there to finish the dish.I always have a copy of CBM's book to hand when cooking,in case I get a mental block.Both the bombay aloo and pathia were not to different to those in the book.I added a touch of mango powder(instead of chutney) to the bombay aloo,whether it's widespread in BIR kitchens I don't know,but it gives me the taste I'm looking for.Also a tiny pinch of cinnamon powder,not sure who suggested that on here but again it works very well. The Balti simply had a bit of balti powdered spice and some patak's paste added.Controversial it may be but I know my local t/a uses the paste for sure.

Quote from: jb on December 09, 2012, 02:28 PM
I added a touch of mango powder(instead of chutney) to the bombay aloo,whether it's widespread in BIR kitchens I don't know,but it gives me the taste I'm looking for.

That is interesting, because the powder ("amchur") is sour whilst the chutney is sweet; I would expect this to make quite a difference, depending on the quantity used in proportion to the other ingredients.

** Phil.

I have had the same problem with the peshwari mixture oozing out of the naans and the problem is if you use too little you don't get the taste of the mixture. What filling are you using for your Peshwari Naans jb?

Any tandoori chicken left? 
awesome looking spread!!

Why not roll your peshwari nans double thin/size, put filling on half, fold over, and roll again, should work. I tried this, did get all the filling inside, but my bread bit wasnt too good - need to try again.

Words fail me jb  :............

WARNING  ...........X rated Curry Porn 
You really have surpassed yourself this time mate.  It just gets better and better every time  ;D

Seriously impressive and beautiful. Can only begin to imagine the prep.

Quote from: Phil [Chaa006] on December 09, 2012, 02:36 PM

Quote from: jb on December 09, 2012, 02:28 PM
I added a touch of mango powder(instead of chutney) to the bombay aloo,whether it's widespread in BIR kitchens I don't know,but it gives me the taste I'm looking for.

That is interesting, because the powder ("amchur") is sour whilst the chutney is sweet; I would expect this to make quite a difference, depending on the quantity used in proportion to the other ingredients.

** Phil.

You need very little mango powder,it does make a difference though.Our old friend Pat Chapman first mentioned it years ago and I dismissed it,I'm sure one of my local restaurants used to use it as well as the cinnamon powder,my finished dish was pretty much how I remember theirs used to taste before the place/food went downhill.

Quote from: Stephen Lindsay on December 09, 2012, 02:53 PM
I have had the same problem with the peshwari mixture oozing out of the naans and the problem is if you use too little you don't get the taste of the mixture. What filling are you using for your Peshwari Naans jb?

It's based on Abdul's recipe,I say based as his included additional sugar which made the filling a bit too sweet for me.It consists of coconut,almond powder and condensed milk.It really is superb.I'll have to study the video again of the chef making his,he made it look so simple but it needs a bit of practice.

Again,thanks for the kind comments.I'm really hesitant to order takeaways now,sometimes they just seem really average to me.The only trouble is the prep for such a feast.I had planned to do a few more dishes but I'd had enough.Hats off these real curry chefs,they make it look easy.