Topic: aluminium pan

[Salvador Dhali]

Well i'm just about to give my new ali pan its second out and see how it fares with the South Indian Garlic Chicken    Then have to make the Viceroy Brasseries "naga" sauce and pre-cooked saag.  A feast when i get back from the pub tonight  : ;D

Do let us know how you get on with the Viceroy Brasserie's "naga" sauce, CH.

I made a batch last week, which, tastes fab on its own, but thanks to cooking mainly traditional Indian fare of late I haven't tried it in a BIR style dish yet.

My only (very) slight reservation is that the sauce would benefit hugely in ultimate flavour and heat by using proper nagas, though as Ali points out, this would be expensive. (The Asian Cookshop site sells fresh nagas for 50p EACH. Around 30 Scotch bonnets went into my VB sauce, so at those prices that would have cost me

[curryhell]

Do let us know how you get on with the Viceroy Brasserie's "naga" sauce, CH.

I made a batch last week, which, tastes fab on its own, but thanks to cooking mainly traditional Indian fare of late I haven't tried it in a BIR style dish yet.

My only (very) slight reservation is that the sauce would benefit hugely in ultimate flavour and heat by using proper nagas, though as Ali points out, this would be expensive. (The Asian Cookshop site sells fresh nagas for 50p EACH. Around 30 Scotch bonnets went into my VB sauce, so at those prices that would have cost me

[Salvador Dhali]

Do let us know how you get on with the Viceroy Brasserie's "naga" sauce, CH.

I made a batch last week, which, tastes fab on its own, but thanks to cooking mainly traditional Indian fare of late I haven't tried it in a BIR style dish yet.

My only (very) slight reservation is that the sauce would benefit hugely in ultimate flavour and heat by using proper nagas, though as Ali points out, this would be expensive. (The Asian Cookshop site sells fresh nagas for 50p EACH. Around 30 Scotch bonnets went into my VB sauce, so at those prices that would have cost me