Just reading though Dan's blog and he's been invited to some posh curry houses lately. Some nice pics too that have given me a few ideas. Not particularly inspired by the appearance of the Cinnamon Club offerings, but scrolling down a way the food at the Annayu restaurant (Radison Blue Edwardian Heathrow Hotel) looks seriously impressive, particularly the starters and presentation.
http://www.greatcurryrecipes.net/Check out the Soyabean and bengalgram shammi kebab with mint and tamarind and chutney. Lovely presentation. I'll be trying that with Kushi kebabs. Also, the Duck rechada marinated in toddy vinegar. Mmm. Be nice to have a recipe for this.
Worth a look at their menu:
http://www.chwcms.com/rad/edw/PDFs/Menus/Annayu/Food_MenuVrs7_singles_web.pdfThose Dhungaar Barnsley lamb chops sound just like the ones I make.
Rob
Topic: Butter Chicken (Dan Toombs' style) (Read 2163 times)