Quote from: romain on February 19, 2020, 01:14 AM
Last week I had a reader tell me that Patak's has discontinued its tandoori paste in the UK and I have a friend in Australia who reports the same there. I thought I'd give doing a copycat recipe a go as a public service .

I think I got very close. Slightly better to my palate but close. It's still available here and still listed on the Patak's Canada website curiously. Took me a few days as tasting tandoori paste straight from the jar is a palate blowing experience...

If anyone is interested the recipe for the copycat tandoori paste is available now.

Pataks are in partnership with Knorr, which produce trade / catering versions of their retail pastes and sauces. I

Quote from: Secret Santa on February 19, 2020, 07:46 PM
Total coincidence but I was casting my eye over the Pataks jars in Morrisons today and they had loads of tandoori paste jars so it seems it's still available in the UK. By the way you're not supposed to eat the pastes raw. I emailed Pataks to find out why and got a response but it was a long time ago and I can't remember what the reason they gave was. Of course, like most fools, I ignore such advice and just tuck in.

Botulism toxins risk, from the canning process probably. I think cooking or bringing to the boil has a chance of killing any C. difficile which might have appeared after the lid went on.

ELW

I've handcoded webpages in Windows notepad with a similar look and feel to this , albeit in 1997

Quote from: Secret Santa on October 03, 2019, 04:20 PM

Quote from: Peripatetic Phil on October 03, 2019, 08:47 AM
Ah, "a proper bhuna" flavour.  THOSE were the days ...

You just don't get it nowadays do you Phil? It was what made it my favourite curry. Now, any old curry cooked 'til it's thick passes for bhuna. Well, it passes right by me 'cos I ain't fooled!

I miss the old days. 

The owner /chef of a restaurant I used to buy t/a 's from told me a bir bhuna sauce gets its flavour from  extra ginger/garlic & tomato puree, in comparison to other dishes, less gravy & reduced, always has been?
He's well into his sixties & been at it all his working life
Point taken about variations & chaat, as with any boom, the cowboys inevitably move in
ELW

Quote from: Edwin Catflap on August 10, 2019, 01:32 PM
Anyone like the recipe as I do?

Ed

I've not tried the recipe ed, but I'd say as good as it tastes , is not BIR, its not how the restaurants& ta  prepare & cook your tikka/tandoori chicken

ELW

This post has taken a turn for the better, right from the off

Quote

wouldn't someone like Trading Standards be interested in being served something other than lamb when you order lamb....?

Yes, the Foods Standards Agency 'were' interested  and found lots of cheap cuts beef masquerading as mutton, masquerading as lamb in bir &  t/a across the large uk cities. A freedom of information request would be required to find if your local UK tested bogus, as no names were released to the public??
Unlike the recent poor hygiene reports of Glasgow restaurants, which named them all

ELW

Quote from: Garp on March 11, 2019, 08:47 PM
Thanks for that ELW.

I can certainly drive to one of the larger ones if there is one you would particularly recommend. Are they all open to public and not just wholesale?

I use House of Sher/bros as its handy from the m74, coming off and getting back on
If you come over the Kingston Bridge into the Southside, you'll pass the back of it, keep left and it'll bring you round to the front & carpark
Lots of marinated meat etc


Super Asia is a five minute  drive away at Eglinton toll, also good, 4kg onions are a couple of quid if I remember right

Strawberry Garden is about a five minute walk from  Super Asia, which is larger again
Yes all open to the public

KRK on Woodlands Road westend

Smaller shop round the corner on Park Road

Hakims on Great Western Road

All are small shops, the larger supermarkets are on the Southside within about a mile radius

Super Asia (Maxwell St)
Sher Bros (Wallace St)
Strawberry Garden (Forth St)
World foods (Nithsdale Street)

ELW

There is something on this forum that's shows a chuck it all in method, but it was nothing like I saw a fortnight ago when the chef fried the garlic and ginger in an open kitchen as I waited on my food :

This is getting like the recent Richard Madeley / Gavin Williamson interview
Let us know when you can back up your idea please, and I'll stand corrected

ELW