Pan for Naan

[Garp]

Thanks for that, Mike, eventually

[Madrasandy]

Great informative post MM , but whats it got to do with Naan pan?  ;D

[Invisible Mike]

Just to clarify make the base as you would normally. About the consistency of Heinz tomato soup. You may even need more than the 1050ml to achieve this. It's when you add it to the pan to make the finished curry use double what it says (two ladles) that I reduce it right down.

The varieties of onions Dutch growers use and indeed Spanish are milder, perhaps sweeter and less harsh than English and make a better curry. It is no coincidence that the place I buy my spices and onions from City Spices on Lye High Street near Stourbridge (aka balti mile) is also used by all the local TA owners. They are the same onions they use. When in Rome as they say...

[Invisible Mike]

Nothing at all Andy!

[livo]

Some great little sparks of information can come from anywhere.  Here I am reading about naan pans and along comes the jousting about "the missing 5%" and thence springs Mushymik's musings on Kushi.  Being not at all familiar with this, I now have another path to investigate.

Forgive ignorance where it presents, but yesterday I has to look up what "Brum" meant.  Thanks to all, yet again.  Further advice on Kushi would be helpful. 

Interesting discussion about onions too. I watched a vid the other day from and Indian chef who said in making the particular dish that the type of onions mattered nil.  I would imagine a good onion is a cheap onion.

Back on topic though, isn't the point of a tawa that it is a "stick" as opposed to "non stick" pan?

[Invisible Mike]

Yes sorry Sir Garp insisted I spilled further beans on a throwaway remark I made on a different thread entirely. I didn't actually mean to start a whole new topic I'm surprised anyone was even bothered...

And a Dutch onion is a cheap onion. Go to an Asian grocer and you'll get a 25kg sack for ?4 or ?5. Or as I normally buy 4kg for ?1.49. Look for them in orange mesh sacks. Try them and compare. Maybe Indian chefs simply don't realise they make a difference. They just buy them because that's what their suppliers happen to sell. I think they do personally. I'd never use anything else now. Ask anything you like on the kushi book but I think the best place to start is to order a copy.

[livo]

Yes sorry Sir Garp insisted I spilled further beans on a throwaway remark I made on a different thread entirely. I didn't actually mean to start a whole new topic I'm surprised anyone was even bothered...

Don't apologise.  As I said, good paths to explore can come from throw away lines sometimes as they can trigger thought bubbles that lead to discovery.  I understand thread hijacking and it can be annoying, but it is the nature of the beast.

And a Dutch onion is a cheap onion. Go to an Asian grocer and you'll get a 25kg sack for ?4 or ?5. Or as I normally buy 4kg for ?1.49. Look for them in orange mesh sacks. Try them and compare. Maybe Indian chefs simply don't realise they make a difference. They just buy them because that's what their suppliers happen to sell. I think they do personally. I'd never use anything else now.

I generally use Dutch onions for the very same reasons you've pointed out MM, but some recipes I've come across actually stipulate Spanish.  I can't say it made a difference though, other than price. Having said that though, if I'm to eat raw onion, Spanish is by far the preferred choice.

Ask anything you like on the kushi book but I think the best place to start is to order a copy.

I may just have to do exactly that.  I'll check out the going rate for supply here.

[Invisible Mike]

I tried Spanish last time. They were alright but not as good as Dutch. Maybe they're too mild. Cool, glad I've whetted your appetite. Good luck with your search. I might have to do a kushi balti this weekend just to make sure it's still as good as ever and that I'm not exaggerating. ;-)

All the best

[curryhell]

Posted in error

[livo]

Much obliged. But a search for Kushi gives 8 pages of instances with about 250 posts and only 1 is by Panpot.  Panpot has a lot of posts relating to Ashoka.

Confusion again.??