Topic: Mixed kebab starter anyone?

[Kashmiri Bob]

A new local Bangladeshi TA has been receiving rave reviews, so I made an order. Took a few pics.  I like taking pics. 


Mix kebab starter





Yummy. Doesn't this look de-licious?  ;D Wasn't entirely sure what-was-what on first inspection.  Wondered if the item top left was a nice king prawn? 





No.  It appears to be a piece of soggy, spice-less boiled chicken, dunked in Pataks paste.




Further analysis. Lamb tikka (top).  One of several kebab pieces (right).  Unsure if lamb or chicken.  Chicken tikka (bottom).


All tasteless or/and tough. All destined for the bin.


Chicken madras





This was also heading for the bin, but decided to finish it off in a pan myself.  Wasn't too bad. Not great, but passable, I suppose.  More chicken would have been a bonus though.


Garlic chilli and coriander naan





This was OK.  Full marks to the tandoori chef for using fresh garlic and stuff.


Some of these Birmingham TA chefs do seem struggle with starters, and BIR cooking in general. 


Anyway, I think I'll write an e-book. 


Rob   

[london]

Once I find a good local T/A I tend to stick to it. When new places get rave reviews and they turn out to be pants I wonder it the reviews are from the owner's friends and family.

[Secret Santa]

Anyway, I think I'll write an e-book. 

Yes go on Rob. It'll give Chris another excuse to delay his learned tome!  ;D

That starter is dreadful though. I'd have to put some serious effort into actually making a starter look that bad - awful.

[ELW]

That starter looks like one I had recently, which I suspect was oven cooked rather than tandoor. Bitter tasting due to the undercooked pataks paste. 

[Stephen Lindsay]

Yup as others have said the starter looks absolutely disgusting. It looks like days old stuff smothered in tomato ketchup. I'm finding it more and more difficult to locate a decent BIR in our area.

[Kashmiri Bob]

Found this pic of the madras leftovers after "setting" in the fridge overnight. Yummy. Bin. 





Interesting how more and more TAs are using naga pickle in their madras/vindaloo here in Brum.  Pic of the menu from where these delightful offerings were obtained. 





Rob