Hi ladies and gents,

My "go to" curry for quite some time has been a jalfrezi, I've been addicted to the heat as well as the veg you get in the bowl (rather than it just being a 'soup') with it.

As I've become accustomed to the heat of the jalfrazi, and having gradually increased the heat of my daily evening meals with various chilli and spices to bring out complex flavours, I decided to take the plunge to a hotter curry. So for the last two restaurant meals I've ordered a vindaloo. I say twice, as I've tried two different restaurants (one of which does a fantastic jalfrezi) but I have been utterly Disappointed with the depth of flavour and the heat. The jalfrezi is by far the hotter curry, with whole chillis in the bowl.

Is this normal? Is my local Indian doing it wrong? What should I order next time if I love heat? Happy to have no veg and just dunk a naan in there, but I want my mouth to be on fire!

Advice appreciated!

Tommy.

Hey everyone.

I've been slowly working my way through the recipes on this site for a while now, this is such a wealth of knowledge that I wish there was a site like it for every cuisine!

Here's where I'm currently stuck with recreating the restaurant experience at home: when making a naan (e.g. a peshwari naan) how on earth do you get that delicious mix in the centre?! 

I have tried:
- searching these forums, youtube and the internet in general.
- rolling the naan thin and then folding in half...it always ends up too thick.  I prefer a thin naan.
- making a ball with a well in the middle, adding the mix and then closing the well and rolling into a naan shape...the mix always bursts through the dough though 

Is my dough wrong for the mix to burst through?  (I'm using CA's recipe for the dough).

I'm really pulling my hair out with this one.  I know thin peshwari naans exist, I had one (at a restaurant!) just last week.  It was like the curry god was taunting me by showing me what I cannot do! Haha.

Any help, links or even pictures appreciated.

Tom.

Chicken (can also be Lamb) Pasanda Nawabi, is a very mild dish with lots of nuts.  Not hot at all, but one of my all time favorite comfort eats and something that's a safe meal to make for those who are new to spicy food (even though it's not really spicy).

Anyone got a recipe for this?  It's rare to find it in BIR's, has a very almond-ish flavour to it, yellow in colour (could be food colouring), has lots of sauce (like a chicken tika masala)...

Any help would be great, would love to cook this at home.