The biryani would be the recipe I would most like to see...I have not come across a good one yet.

I don't suppose that you could post any of the recipes, could you?

You can see the exact steps that I currently use on this web page on my web site <http://www.peterforkes.com/PeterForkes/Recipes/TandooriChickenMasala.html>.

These pages on my web site are pretty much intended for my own use (it doesn't matter where I am I can always get access to my most recent set of steps for any given recipe), so the appropriate credits are not always given.  Any how, you can see how I'm doing it...come to think of it, I think maybe I'l do this one again this weekend!

Having done the Lasan version twice, I believe that the par-boiling steps is a crucial one, for the best texture and flavour...something it seems that many previously have missed out.

Sonar Goan would translate in to Golden Goa ("sonar" literally translates into "golden"). 

Just north of Boston (Massachusetts) was an Indian restaurant that did a starter called "crab Goa style" which was probably just their creation.  I've never found a recipe for it or even seen it on a menu anywhere.  Damn!  It was GOOD!

Quote from: JerryM on February 23, 2010, 06:46 PM
as a general rule i find it best to stick to the original recipe on the 1st go exactly to spec - thereafter u can tweak it to your personal taste if u need.

Words to live by...you should tattoo them on your forearm.

Do exactly what the recipe says and then you have a starting point from which to build.  Often I have found that what I thought was odd in the original recipe was actually what made all the difference.

"150 degrees"

Is this fahrenheit or centigrade?

Quote from: GulfExpat on February 01, 2010, 06:38 PM
WOW

What are you doing in Las Vegas?

Are you a professional gambler?

There is more to Las Vegas than just gambling.  Besides, the people who move here and believe that they can be a professional gamble invariably loose everything...they don't build billion dollar casino resorts here to give money away!

I've made this (using CA's spicy oil and his curry base) and found it to be amazing.  However, I live in Las Vegas and have never tried a dhansak when I was in England, so I don't know how authentic it was.

If you are going to make the spicy oil, then this advice might be helpful.

the first time I made it, I made just a single quantity.  When I found out how much better it made my curries taste I made 4-times the quantity.  Combined with the 4-times quantities of curry base I make each time, making a curry is almost trivial

Once you have made the curry base, spice mix and spiced oil, then making a curry is almost trivial.
I make everything in bulk (usually 4-times the quantities) and so, for example, I fancied a chicken madras for breakfast...took me about 20-minutes from start to finish,