Hello there,

I'm going to make a pathia soon, my personal favorite being the "meat" pathia. Some restaurants discalim it as lamb, others simply as "meat." I prefer these generic "meat" places as they tent to have more flavor. I'm guessing it's mutton, but what cut and how is it properly prepared and cooked or tenderness before tossing with the sauce?

Any ideas?

S.

Hi folks,

As SnS says, this has got to be the best BIR site out there. I've been cooking since I was in single digits, my favorite programme as a kid was Madhur Jaffrey's show and I have always loved BIR curries, but never been able to cook them successfully at home. Most recipes you just look at on the internets and say to yourself, "that's not going to taste right," or, "who put's carrot sticks in a chicken korma?"

Anyway, a couple of years ago I emigrated to America, where there is no good indian food so I've had the BIR jones for nearly 3 years. Thanks to you, i can now do it myself at home! Yesterday I did a wildly successful chicken korma and pilau rice and can't wait to get going on more.

Thanks again.

Steve.

P.S. Has there ever been a poll on the accepted spelling of "poppadom?"

Hi Folks,

This website is a godsend. I emigrated to America nearly 3 years ago and the thing I miss more than anything is BIR curry. There's a couple of recipes missing off my prefect menu, one is Brinjal Bhaji and the other is how to do the stuffing fro a Peshwari Naan.

Any help would be most appreciated.

Cheers,

Steve.