I'll stick to proper samosa pastry thankyou. Good to see that the Viceroy still makes them rather than buys in the frozen ones as many restaurants now do.
Great work on the videos Michael. You're now an old hand at producing and uploading them ;D

As for the shami kebab, looks pretty much like what i see being dished up in restaurants 25 years ago. I had a reshmi on Monday eve, the first time ever, and it tasted just how i expected - a round fried sheek but maybe not as spiced wrapped in a small omlette (obviously, extra spicing can be easily added prior to shaping onto the skewer for the sheek). Taste was good but disappointed that it wasn't a latice work of egg as it would have been a few years ago. Expediancy I suppose for which there is always a price.
Good to hear of other's experiences of shamis though. Your description sounds very tasty DP. Surprised the dhal inclusion isn't wide spread as it's a further reduction in cost
