Looks good Rob, from a volcanic Phall to a Haryali, the full heat spectrum.

With regard to frozen Spinach, usually a bhagar is involved  in my restaurants prep.

The Chef made me a special last night, a Chicken Tikka Chilli Masala, with diced Shatkora pickle.
A very good curry!

cheers Chewy

Quote from: chewytikka on August 16, 2013, 02:55 PM
Looks good Rob, from a volcanic Phall to a Haryali, the full heat spectrum.

With regard to frozen Spinach, usually a bhagar is involved  in my restaurants prep.

The Chef made me a special last night, a Chicken Tikka Chilli Masala, with diced Shatkora pickle.
A very good curry!

cheers Chewy

I've got a jar of Pran pickle in the fridge up at the TA Chewy.  I bet it's all gone though.  Was your special made with home made pickle or jar?  Either way I can imagine the chilli masala as a top drawer curry. Going with a sylhetti jalfrezi tonight.  Mango pickle, mango chutney, lots of onions, more mango, bullet chilli, a splash of soy sauce.  I'm on it now.  Tandoori lamb chops starter.

Rob     

Catching up

Pran Pickle Satkora Rob, Don't know any Chef/Restaurant that make their own pickles.

I found that pic of a Tandoori Platter, with the green dye infused, Haryali Tikka.



Glows in the dark. Lol ;D
cheers Chewy

Look at that! E 102 green. One of my favourites!

Rob 

Quote from: chewytikka on August 17, 2013, 03:48 PM...I found that pic of a Tandoori Platter, with the green dye infused, Haryali Tikka...

Looks magnificent, Chewy!