UB

* Pasta had not been invented.
* Curry was a surname.
* Olive oil was kept in the medicine cabinet
* Spices came from the Middle East where they were used for embalming.
* Herbs were used to make rather dodgy medicine.
* A takeaway was a mathematical problem.
* A pizza was something to do with a leaning tower.
* Bananas and oranges only appeared at Christmas time.
* The only vegetables known to us were spuds, peas, carrots and cabbage,
* All crisps were plain; the only choice we had was whether to put the salt on or not.
* Condiments consisted of salt, pepper, vinegar and brown sauce if we were lucky.
* Soft drinks were called pop.
* Coke was something that we put on the fire.
* A Chinese chippy was a foreign carpenter.
* Rice was a milk pudding, and never, ever part of our dinner.
* A Big Mac was what we wore when it was raining.
* A Pizza Hut was an Italian shed.
* A microwave was something out of a science fiction movie.
* Brown bread was something only poor people ate.
* Oil was for lubricating, fat was for cooking
* Bread and jam were a treat.
* Tea was made in a teapot using tea leaves, and never green.
* Coffee was Camp, and came in a bottle.
* Cubed sugar was regarded as posh.
* Figs and dates appeared every Christmas, but no one ever ate them.
* Coconuts only appeared when the fair came to town.
* Jellied eels were peculiar to Londoners.
* Salad cream was a dressing for salads, mayonnaise did not exist
* Hors d'oeuvre was a spelling mistake.
* The starter was our main meal, soup was a main meal.
* Only Heinz made beans.
* Leftovers went to the dog.
* Special food for dogs and cats was unheard of.
* Fish was only eaten on Fridays.
* Fish didn't have fingers in those days.
* Eating raw fish was called poverty, not sushi.
* Ready meals only came from the fish and chip shop.
* For the best taste fish and chips had to be eaten out of old newspapers.
* Frozen food was called ice cream.
* Nothing ever went off in the fridge because we never had one.
* Ice cream only came in one colour and one flavour.
* None of us had ever heard of yoghurt.
* Jelly and blancmange was only eaten at parties.
* If we said that we were on a diet we simply got less.
* Healthy food consisted of anything edible.
* People who didn't peel potatoes were regarded as lazy.
* Indian restaurants were only found in India .
* Brunch was not a meal.
* If we had eaten bacon, lettuce and tomato in the same sandwich we would have been certified
* A bun was a small cake.
* The word" Barbie" was not associated with anything to do with food.
* Eating outside was a picnic.
* Cooking outside was called camping.
* Seaweed was not a recognised food.
* Pancakes were only eaten on Pancake Tuesday
* "Kebab" was not even a word, never mind a food.
* Hot dogs were a type of sausage that only the Americans ate.
* Cornflakes had arrived from America, but it was obvious they would never catch on.
* The phrase "boil in the bag" would have been beyond comprehension.
* The idea of "oven chips" would not have made any sense at all to us.
* The world had not heard of Pot Noodles, Instant Mash and Pop Tarts.
* Sugar enjoyed a good press in those days, and was regarded as being white gold.
* Lettuce and tomatoes in winter were only found abroad.
* Prunes were medicinal.
* Surprisingly muesli was readily available in those days, it was called cattle feed.
* Turkeys were definitely seasonal.
* Pineapples came in chunks in a tin; we had only ever seen a picture of a real one.
* We never heard of Croissants, we certainly couldn't pronounce it,
* We thought that Baguettes were a problem the French needed to deal with.
* Garlic was used to ward off vampires, but never used to flavour food.
* Water came out of the tap, if someone had suggested bottling it and charging more for it than petrol they would have become a laughing stock.
* Food hygiene was all about washing your hands before meals.
* Campylobacter, Salmonella, E.coli, Listeria, and Botulism were all called "food poisoning."
* The one thing that we never ever had on our table in the fifties

Finally after many years of attempts/recipes/failed eureka moments and 2 home build tandoori ovens later i now feel i can truly replicate restaurant style naan breads at home, i feel Ive got it nailed down, no longer need to tweak my recipe and ultimately the method and this is without a tandoori oven.

I can make the naans pictured every time no more floppy, stodgy, [sometimes biscuit like!] sour, funny cant put my name on it after taste. Real Deal Naan bread.

I really didn't think it would of been so hard! but the variations are vast!! from yeast to no yeast, self raising, plain flours, a mix of both, yogurt or not, with little or a lot of baking soda not mention pizza stones, granite plates and blow torches all of which have there merits! if could install a gas fired tandoori oven in my kitchen i would of done years ago but it not going to happen no matter how much i beg the misses!!

This is done with CBM's method of Tava and a 9kw gas ring, inverting the bread into the flames,
I do have to Thank CBM for his method here as it was a big upward step for me.

I'm sure this can be done a gas hob with wok ring or perhaps the large ring not sure as i have electric hob[bad idea but its easy to clean ]

I will post the recipe but i really want to weigh and measure the amounts again.



-

anyone seen this? or have one?



http://www.ebay.co.uk/itm/Tandoori-roti-chapati-naan-maker-electric-tandoor-mini-oven-/261135795907?pt=UK_Home_Cookware_Dinning_Glassware&hash=item3ccce806c3

doesn't say what temp it gets to or KW rating?.

This feller has done a real professional job

Tandoor oven homemade - Tandoor Pizza baking

especially like the fact its portable, i might even copy him!

I bought this little curry book [very little] 57 pages total!
Only got it because as far as i know the only BIR cookbook from a Bangladeshi chef and restaurateur
MR Mohammed Shofique Ullah.

But it does have all the mains you need plus sides, sundries + desserts

Haven't had time to try any recipes yet, the 'bhuna onion' caught my eye, seems similar to ashoka bunjara

there is moots of pre made pastes for the tikka recipes so maybe not for the purists, reads more like a bir menu then a cook book with typos and bad grammar but who am i to criticize as long as the curry's turn out to be good.
a couple of things that do bug me tho is the price 11 squid + p+p [dont tell George he'll have a (moderated) heart attack]
and the spice mix is called 'secret spice mix' pleasssse, and whats with the title? unless there restaurant is called curry crunch i dun-know!!

anyone else have this book?

one copy left
http://www.amazon.co.uk/The-Curry-Crunch-Bangladeshi-Restaurant/dp/095634030X/ref=cm_cr_pr_product_top

EDIT Thread from 2010 here[thanks CH]
https://curry-recipes.co.uk/curry/index.php?topic=5072.0


Edited by George to remove the thinly disguised use of a swear word

BBQ this weekend, I'm all good with the tikka, sheeks and that but ive got some lamb chops dont want to marinade them in tikka as I'm doing that with the chicken, so any ideas for my chops out there??

all suggestions welcome!!

also Chris's promt of BBQ naans is on the agenda too -  now I'm off to do a sun dance. Cheers UB.

Just seen the like and tweet buttons, nice move by admin about time this forum moved out of the dark-ages!

Just browsing http://www.curryhouse.co.uk/
he mentions a new curry cook book and he will be updating his website, Ive never did get his old book perhaps the BIR curry cook book is catching?

Wounder if he ever been on here, must have surly?

Also hes done a "Go for an English" site
http://www.goforanenglish.com/

Ive never made it, Ive aways bought it thought it was OK till i was in Australia and found most if not all make it from scratch its thousand times better then the little tubs here.. obvious i know, i thought i google it and have ago but the web is full of different recipes for the same thing.

I thought it would be just onion, cabbage, carrot and mayo but no, So who better to ask then the Cr0'sers for there

Best Coleslaw Recipes!

As I'm making Tandoori Chicken Tonight [and the bbq season isnt to far away]

Cheers UB.

Hi, I'm off on hols in January I'm going to Australia! traveling about gold coast and NT but will be spending time with family in Adelaide.

Now I cant do 4 weeks with out a ruby! So does any one know of a decent curry house in Adelaide?

I'm not expecting like brick lane but if anyone has traveled to that part of the world and fell into a half decent curry house and can recommend i will be there like a curry rat up a drain pipe.

Cheers UB.

The Madras 100% Clone (of my local BIR)
https://curry-recipes.co.uk/curry/index.php?topic=674.0

Now i remember the "in 2 curry" forum, a some of the old boys are still knocking about pete [haldi], graeme, Stew[admin], stewpot, markj, CC, CK, the list goes on.

in 2 curry went belly up and cr0 was born, i remember Pete emailing me about a his new base findings and thinking this is it!! curry heaven.. and the trials and spice mixes went back and forth [still does today]

however this recipe still sticks in my mind, one because he [Darth] posted with photos and two, once made.. made me among my mates a effing curry legend

now almost 30 000 views [and copied and pasted all around the web] it was born here at cr0 and this deserves a another looky because it really does make a really good madras... perhaps a little to much GM for my liking but the garlic and chill just does it for me.

My rally call is if you have the time is to cook this recipe and post your results and pic's and PM Darthphall to say thanks you never know the legend may even bless us with his presence again.

I'm gonna do it tuesday/wednesday... and get back.

All the best and to another 30 thousand views UB. 

This Recipe i acquired from CBM [mick] its to good not share, ive made these time and time again with perfect results every time.

Ingredients

300 grams of Self Raising Flour,
1 teaspoon of Baking Powder,
0.5 teaspoon of Salt,
Milk to add,
1 tablespoon of Sugar,
1 Egg,
3 tablespoons of Vegetable Oil,
1 teaspoon of Onion seeds (Kalonji).


Method

Mix all ingredients in a bowl,
Add enough milk to get the dough to come together,
Knead for about 5 minutes,
Cover with a cloth and leave to stand for about half an hour..

Pictorial from Mick's Curry Shed:

Once you have the dough prepared to your favourite recipe,
Pic 1./ Put your tawa on medium heat,




Pic 2./ Roll out the dough, then lay it on a pad made from tea towels, stretch the dough to a circle shape about 1/4 inch thick, the pad stops the dough 'springing back', Dip your fingers in some water and moisten the dough, this makes the dough stick easier to the tawa,
Now you invert the tawa and press the dough onto it, now turn it the right way up and lift off the pad, I'm sorry I couldn't photo this as I don't have three hands.



Pic 3./ Place the tawa back on the heat, almost immediately you will notice bubbles forming in the bread,



Pic 4./ You will notice the edges start to brown where they are in contact with the tawa, this is the time to be brave and hold the tawa upside down directly over the flames.
Gently move the naan around about 2 - 3 inches above the flames, until nicely browned with the darker spots,



Remove the naan from the tawa using a spatula or as I do, a new paint scraper, insert under the edge of the naan and the naan should come away easily.
Pic 5./ Stack of buttered naans.

Got to the grocers at last knockings he was just shutting shop and he put all veggies/fruit inside the shutters, i asked for few ingreadents one being a handful of chilies, he sorted me out and said pay tomorrow [nice feller] anyhow i get home and ive got about a 2 kilo's of chilies

now dont wanna wast em, i gonna use a few tonight, so wot to do with the rest?

This feller has made a tandoori oven from an old oil drum with impressive results

http://oildrumtandoor.blogspot.com/

Hi All, I'm needing help, lamb tikka at the moment is my latest battle to get right!!
i done lamb tikka a few times now and it always comes out chewy which is not like melt in mouth i get from tandoori house down the road..

I have been you using blades recipe[with yogurt] but instead of chicken of course Ive been using lamb [diced lamb from asda]

i marinade overnight or a least 18 hrs, skewer and cook in my tandoor but I'm always disappointed 

what are my options now? marinade longer? precook the lamb then marinade then finish off in the tandoori oven?
mmmm not sure what to do next on this one any thoughts appreciated. UB.

Hi All,

heres a short vid of me and my mate getting a few naan breads ready we got nice little routine going on now..... enjoy


http://s1113.photobucket.com/albums/k508/hello1272/?action=view&current=chapati.mp4

Great little forum here, not long been up and running ive just joined up

http://woodovenukforum.forumup.co.uk/index.php?mforum=woodovenukforum

stumbled across this on ebay, may be of interest to someone?
"THE SECRET TECHNIQUES OF INDIAN CUISINE"


http://shop.ebay.co.uk/?_from=R40&_trksid=p3907.m570.l1313&_nkw=the+balti+kitchen&_sacat=See-All-Categories

any one going or been already? only one day left

http://www.worldcurryfestival.com/

why cant they do one of these closer to me