Unclefrank,

No - still not cracked this one. the link is as far as i've got.

i've not seen much info on this dish anywhere.

i have it in mind to work on this year. i'm going to use h4appy-chris garlic chicken as the starting point. i think it needs a bhuna putting into it.

any thoughts by anyone much appreciated.

this is a fantastic dish and one i'd love to crack.

Jerry i've just had a quick scoot around the interweb thingy and read a few forums, many of them foreign speaking so was hard to get Google to translate, but several things seemed to come up alot.

Firstly the dish appears to be a bhuna style dish. Turmeric was mentioned more than any other, followed by a heavy use of garlic paste 50g in one recipe I read! I don't think it was a mistake either, they mentioned two heads of garlic. The other was the use of cloves and also garam masala.

Hope this helps.

Axe, Unclefrank

many thanks.

the place i have the dish is the Dilshad in Oldswinford (I mention only because i think Unclefrank is sort of nearby albeit more towards wolverhampton).

the menu gives: cooked in aromatic spices with yogurt, fresh chillies, green peppers and chopped onions in a slightly hot sauce. i go for the garlic tikka version

the dish is quite dark. hence my feeling of the bhuna base. it has quite a lot of garlic in. it's not like the Zaal or garlic slither effect so i think it goes in at the start of the dish (possibly as paste as there are no lumps or bits of garlic).

it certainly has some well cooked onion "strings" that have either been pre cooked to caramelise or done so via the bhuna.

it also contains onion that melts into the sauce - either chopped pre cooked or done through the bhuna.

i no longer think it contains chilli sauce (this is part of the conversion to bahar).

there is a sweetness but who knows what.

this is a very difficult dish to describe. i've not found it in the North West. there seems very few ingredients yet a very moorish curry.

looking through Franks links: the bahar combination is a very different dish - i see it as a bahar with extra garlic.

I knew i had something about this dish filed away somewhere on my laptop, then searched and found the site.
Here it is not really ground breaking but may be a starting point or not....

http://thecurrysauce.com/article/birrecipes/2011/03/13/restaurant-style-naga-sylhet/

Unclefrank,

it's certainly a starting point. i think it will be a slow add 1 off ingredient in at a time jobby.

Axe,

i use bunjarra in every dish (1 htbsp). in fact i'm fast becoming addicted - i used all my 560g onion batch up in the last 10 off curries over the last 9 days.

i am pretty sure the bhuna gives most of the flavour. i bought some of those pre cooked onion a good while ago and never fathomed how to use - it could well play a part (the onion strings - although at the Dilshad i am sure they are fresh - they look it). They could even be spanish onion as the strings are quite long.

i'm quite sensitive to gm. it could well be a factor but just a very slight pinch/hint.

you can't see the chilli in the dish. they do put slices of the fat squat green chillies on the top as garnish but has no effect on the dish taste.