Couple of pics of yesterdays toiling.
Deep-fried ready-made Zam Zam lamb samosas ready for reheating. I stick one whole clove in each before popping them in the oven. Old school. Served with home-made Bengali pineapple chutney and a commercial plum effort.
Zam Zam are OK, but Humza samosas are vastly superior. The pineapple chutney is awesome. Monster chilli kick to give Naga Raja a run for its money. The plum chutney was truly, grim.
Balti garlic chilli chicken dopiaza
Ready to warm up. Made with 6 cloves of garlic, 4 fresh chillies, 1 tbsp of chilli powder, 1 tsp of Mr. Naga, and 1 tsp of Janu's hot garlic chutney.
Complete main course
Balti garlic chilli chicken dopiaza, served with saffron and black cumin rice, and garlic naan.

Not bad overall when the man-flu is factored in. Very nice food. Obviously not up to my usual standards appearance wise. Even the chilli flowers wilted on me, but that's due to them being soaked in ice-cold vodka, instead of water. There wasn't actually any saffron in the rice. The colour is down to turmeric and butter ghee, but saffron sounds much better. Would have been really nice rice had I remembered to add some salt. The garlic naan was Khyber Pass. Top notch.
Rob
