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Author Topic: Shazan'z Birmingham  (Read 17655 times)

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littlechilie

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Re: Shazan'z Birmingham
« Reply #10 on: September 24, 2014, 11:30 AM »
Looks so good Bob, thanks for these great photos, inspiration is key and you just opened my kitchen today :)
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Online curryhell

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Re: Shazan'z Birmingham
« Reply #11 on: September 24, 2014, 04:38 PM »
Those pics have put me right in the mood for a beer and a vindaloo from the local:P
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Offline Gav Iscon

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Re: Shazan'z Birmingham
« Reply #12 on: September 24, 2014, 05:50 PM »
The kebab certainly looks does look proper beer food. What was the sauce it was in Rob?
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Offline Kashmiri Bob

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Re: Shazan'z Birmingham
« Reply #13 on: September 25, 2014, 10:26 PM »
The Sherpur sauce I think is very much an indo-chinese type recipe; chicken 65,  mirch waala, etc.  I'm not a big fan of EF donner, by itself, but this definitely worked for me. I sliced it up and will get 8 starters/snacks out of it  :). The Quibani is offered as Murgh/Gosth; diced chicken/lamb with onions, green peppers, chillies, semi dry. It's basically a very spicy bhuna.  Madras was the best, although reckon can match it myself, or close.  Service onions and shed loads of fresh chef GM (with plenty ground black/white pepper) I think.  Bloomin' spikey.  Had really forgot to be honest that a madras used to be and should be pretty hot; a vindaloo would make your eyes water. Back there this weekend for a chicken vindaloo and lamb bhuna.  Pics to follow.

Rob  :)             
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Offline Secret Santa

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Re: Shazan'z Birmingham
« Reply #14 on: September 25, 2014, 10:37 PM »
Quote from: Bengali Bob on September 25, 2014, 10:26 PM
Had really forgot to be honest that a madras used to be and should be pretty hot; a vindaloo would makes your eyes water. Back there this weekend for a chicken vindaloo and lamb bhuna.  Pics to follow.

Rob  :)           

There ya go Rob. Back to reality.

(Moderated - bad language.)

Where did you lose it Rob? Where did your tastes go all poncy?
« Last Edit: September 25, 2014, 11:52 PM by George »
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Offline ELW

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Re: Shazan'z Birmingham
« Reply #15 on: September 25, 2014, 10:47 PM »
Quote from: Secret Santa on September 25, 2014, 10:37 PM
Quote from: Bengali Bob on September 25, 2014, 10:26 PM
Had really forgot to be honest that a madras used to be and should be pretty hot; a vindaloo would makes your eyes water. Back there this weekend for a chicken vindaloo and lamb bhuna.  Pics to follow.

Rob  :)           

There ya go Rob. Back to reality.

Where did you lose it Rob? Where did your tastes go all poncy?


Don't sugar coat your words ss, just say what you think
« Last Edit: September 25, 2014, 11:53 PM by George »
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Offline Kashmiri Bob

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Re: Shazan'z Birmingham
« Reply #16 on: September 25, 2014, 11:03 PM »
Oi!  :) There'll be loads more coming.  Currently working on Braised ox cheek in date and apricot sauce, with fondant potatoes.

Think it will work nicely with the char-grill broccoli and almonds.

Rob  :)
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Offline Secret Santa

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Re: Shazan'z Birmingham
« Reply #17 on: September 25, 2014, 11:34 PM »
Quote from: Bengali Bob on September 25, 2014, 11:03 PM
with fondant potatoes.

Moderated bad language

I do know but I'm in no mood to compromise.  ;D
« Last Edit: September 25, 2014, 11:54 PM by George »
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Offline Secret Santa

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Re: Shazan'z Birmingham
« Reply #18 on: September 25, 2014, 11:43 PM »
Phil, resize si'l vous plait?

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Offline Peripatetic Phil

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Re: Shazan'z Birmingham
« Reply #19 on: September 26, 2014, 07:46 AM »
Je vous en prie ...
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