Hi,

Still a bit of a novice when it comes to these things. What are people's preferences here or have I got it all wrong? Is ghee only used for certain dishes or is it an essential in trying to recreate BIR classics? Then I've seen seasoned oil (reclaimed oil from making onion bhajis) then just plain old vegetable or rapeseed oil. Ghee is easy to buy or make so I'll definitely try that. Seasoned oil seems a bit more hassle but is it worth it?

Thanks,
Paul.

Does anyone here have any experience using carbon steel pans? I have an induction hob at home, so an aluminium pan is out of the question. I thought carbon steel might be a good conpromise. Appreciate any input. Thanks in advance.

Hi,

My name is Paul and have been living in Finland for the last 20 years but am originally from London where I fell in love with British Indian cuisine. I've always liked making curries but since about a year ago I decided to take it to the next level and start recreating my favourite BIR dishes and that's how I recently found this forum. Anyway, nice to be here and hope to learn a lot from everyone here. Here's a picture of my last curry. Chicken Jalfrezi with mushroom pilau rice.