another curry recipe book

[Peripatetic Phil]

My book turned up

I've lost track, Haldi : which book is this that has just arrived ?
I'm planning to submit a review of Kris Dhillon's most recent book, but am still waiting for an answer from the list admin as his preference for the category in which to post it, and I could also offer a review of Dave Loyden's "Undercover Curry" if that hasn't been adequately covered already.

** Phil.

[solarsplace]

My book turned up

I've lost track, Haldi : which book is this that has just arrived ?
I'm planning to submit a review of Kris Dhillon's most recent book, but am still waiting for an answer from the list admin as his preference for the category in which to post it, and I could also offer a review of Dave Loyden's "Undercover Curry" if that hasn't been adequately covered already.

** Phil.

Hi Phil

There has been a 'bit of banter' about the Undecover book already over here https://curry-recipes.co.uk/curry/index.php?topic=4776.0 if you are interested.

CHeers

[Peripatetic Phil]

There has been a 'bit of banter' about the Undecover book already over here https://curry-recipes.co.uk/curry/index.php?topic=4776.0 if you are interested. Cheers

Bl@@dy h@ll : "a bit of banter" -- 33 pages, by my reckoning ! Many many thanks, I shall digest that lot at my leisure before writing another word on the subject 

** Phil.

[matt3333]

My book turned up

I've lost track, Haldi : which book is this that has just arrived ?
I'm planning to submit a review of Kris Dhillon's most recent book, but am still waiting for an answer from the list admin as his preference for the category in which to post it, and I could also offer a review of Dave Loyden's "Undercover Curry" if that hasn't been adequately covered already.

** Phil.

Phil
The book is "The Curry Crunch"-Bangladeshi and Indian Restaurant Secret Recipes

[haldi]

I've started the recipes from this book
The base is very good (top left)
The precook chicken is good too (bottom left)
and the curry itself, has very good texture

I made the Chicken Madras,
I'll have some tomorrow
It's been nearly the whole day cooking, and I don't feel like having it at the moment

[matt3333]

Great work Haldi, all looks very professional- I'm sure the Madras will be all the better for leaving it overnight.
Like you I'm also pleased with the book and the recipesw I have tried.
Matt

[Razor]

Hey Haldi, great stuff.

Can I just ask, what is that, that you're cooking the base on (top left)?  It looks like a pro set up?

Ray

[Razor]

Haldi,

Just sussed it out, it's a tandoor?  Seen it on the other thread

Ray

[haldi]

Haldi,

Just sussed it out, it's a tandoor?  Seen it on the other thread

Ray

Yes that's right
I only put the pan on it to photograph it
My poor old tandoor, is starting to show signs of age
It's got a crack running up the inside wall
It's only five years old

[Peripatetic Phil]

My poor old tandoor, is starting to show signs of age.  It's got a crack running up the inside wall. 
It's only five years old

But you have a tandoor : how many of us can say that, I wonder !?