This looks fantastic, can't wait to try it out!  ;D

You actually got hot? What on earth do you mean lol. Fab pics mate thank you.

Any chance of a recipe for the empty bowl? Looks so tasty. 

Quote from: Bobby Bhuna on November 10, 2008, 10:06 PM
I've just been spice cupboard f****d 

ROFLMAO best quote of the year for me. Thank you Bobby.

Since there isn't any fresh garlic in the recipe, I would imagine Patak's paste would be more "correct" in achieving the restaurant style sauce. I've been using the Kushi Balti book's mint sauce recipe, it has ginger and garlic in it and it tastes very close to the sauce I get served in restaurants here in my country.

There seems to be some ambivalence regarding the kashmiri masala in this recipe. In the beginning of the thread parker21 says patak's paste, which is basically a chili/garlic paste, and in the later part of the thread you guys seem to be using a kashmiri masala spice blend which is more like a garam masala. Using Patak's paste or the spice blend would leave a HUGE difference in taste in the finished sauce, so the question is which is correct/better.

The key to those stretchy naan seems to be a very sticky soft dough with almost no kneading involved. All the Indian chef sources I've seen so far points to this. Check out this youtube clip for example:

http://www.youtube.com/watch?v=0qbCigxf_sc

Has anyone compared this to a store bought tandoori masala like Rajah or TRS?
It looks really interesting but I'm a bit hesitant to try it out because I'd have to buy a lot of the ingredients. There is a few differences to the recipe in The New Curry Bible book that I own, where the red and yellow food colouring are replaced with:

20g beetroot powder (never heard of it tbh)
10g anatto seed powder (never heard of this either)
5g red food colouring (optional)

I'm guessing these ingredients are just a healthier version of food colouring and doesn't affect the taste much.

I tried to get Kashmiri at my local shop, they only had deggi, but the guy actually told me that kashmiri chili is the same thing as paprika, which just has to be bollocks. Paprika is made from bell peppers afaik, where as kashmiri chili is a type of chili. Can you guys that have the kashmiri do a taste comparison to paprika please?

I tried this recipe out the other day. It turned out really nicely once I added plenty of salt, but it was a bit too hot for me, even though I halved the amount of chili powder. This was probably the hottest curry I've ever eaten, I had to wipe my head with a towel several times and my nose was running like crazy lol.