Topic: Manchester Rusholme Starter Dishes

[Kashmiri Bob]

As I remember.

Mixed starter. Shami kebab, lamb tikka, tandoori chicken wing. Chewy tikka. Served with a janky salad.




Tandoori chicken quarter; demolition well underway.




Leftover tandoori chicken with leftover fried rice.




Mixed grill. Lamb chops, shami kebab, lamb tikka, tandoori chicken wings, chicken pakora.




Rob

[Peripatetic Phil]

...  where "janky" is what, exactly, in British English ?

[Kashmiri Bob]

Dictionary
Definitions from Oxford Languages
adjective informal•North American
adjective: janky; comparative adjective: jankier; superlative adjective: jankiest;
adjective: jank, of extremely poor or unreliable quality.
"the software is pretty janky"
Origin
1990s: origin unknown.

Rob

[curryhell]

Those pics are making me hungry Rob.  The penetration of that marinade (and colouring) is quite stark.  Often heard and use the adjective "jank", but not the Americanism "janky" 

[Kashmiri Bob]

Those pics are making me hungry Rob.  The penetration of that marinade (and colouring) is quite stark.  Often herd and use the adjective "jank", but not the Americanism "janky" 

Love the taste and texture of tandoori done this way Dave. I suppose back then this method (cooking chargha style) was a nifty solution to them not yet having a tandoor oven. You also get a lovely tandoori stock left over. Perfect for adding to the Manchester tandoori masala curry. No waste, no paste. I always wondered how they got it so red.

It's good to see the art of the janky salad has not been lost. Still used in a lot in restaurants. The problem nowadays though is the increased likelihood of a janky curry as well.

Rob

Actually I think the third photo may be tandoori chicken bites, which are grilled. I can't remember. I often make too much marinade for the tandoori chicken and use it for these. More Preema red and, in this case, dark soy.

[curryhell]

It's good to see the art of the janky salad has not been lost. Still used in a lot in restaurants. The problem nowadays though is the increased likelihood of a janky curry as well.

 
I hadn't thought of using the resultant stock in a curry. Worth exploring next time I cook tikka or tandoori