Nothing odd about it. I work in central London in IT we outsource development to India and we have a lot of Indians onsite.

A lot of them buy their lunch from these places, place your order and a guy turns up with a tiffin lunch, two veg dishes, rice dish, breads and chutney all in micro containers.

He charges 5 pounds (also does non-veg for more).

Very good, I've tried it several times had some very good food, amazing really what you can do with vegetables and some spice.

The only problem is the long queues to use the microwaves in the canteen

The reason there are different dishes depending on region is to cater for the vastly differing cuisines in India and the communities in London.

Well done. As they say another one bites the dust.

"I have defected from another site which shall remain nameless!"

Black cardamom is usually smoked, best used whole. Crushing them would be too much intense flavour. Pop a whole one in and let the flavour infuse a subtle taste. Much used in a "traditional" rogan josh.

I agree with George. That was not appropriate. If you don't have anything constructive or positive to say then don't say anything.

I have very strong feelings about cruelty to animals I believe that some humans in this world who do terrible things are treated better than some animals who have never done anything wrong.

After the foot and mouth issue and seeing heaps of animals being burnt I turned vegetarian for many years, (still love the taste of meat though, as long as it's responsibly sourced).

Still at least Indian food offers some of the most tasty and interesting veggy food in the whole world.

"In Rick Stein's new book INDIA, In search of the perfect curry.
Finds a Powerful Spice Mixer Grinder,
Rick meets a family who make him a delicious fish curry. To prepare
the chili paste for the dish the cook uses a wet and dry grinding
machine which Rick explains is far more powerful than any you can get
in the UK. Rick then indicates it might be a good idea to import them
to UK.

Don't Panic, The powerful Premier Super-g, 2 Jar Blender Mixer
Grinder, Runs on Europe's 220-240 Volts."

From amazon

"I am in love with this grinder! Poppy seed paste or grinding lentil has never beem more easy and convenient"

"Grinds everything perfectly and in seconds. Highly recommend it. Costly, but worth every penny. Cleans easily. Very please with purchase."

"If you are a fan of Indian food and spices, then this machine is the Rolls Royce. You can grind whole nutmegs/cinammon to a powder very quickly. You can add garlic/ginger onions, and reduce to a pulp in 40seconds. Its not plasticky, the stainless steel is heavy weight, and I really like the top design. If this was a John Lewis model it would be ?400. Its got 550 watts of power, look at other expensive spice grinders, and they are 150 watts--and it shows because this machine beats them hands down. Buy it now!"

Cant say any stick blender can do that, and I've owned a bamix (top of the range swiss stick blender)

Thanks, this video is probably one of the most insight full ones I have ever watched, the whole idea of ly cooking the spices correctly seems to be key here.

Chris,

The chef says cook the garlic till it goes a slight brown, but in the video it looks like black specks when he adds the tomato

Chris,

I will buy your book as I have all the others. From watching your free videos which are excellent I noticed a common thread, the special spiced oil as your chef friend put it. I guess this is the secret but hell I may be wrong.

He puts some water/ghee on the outside of the naan to stop it burning on one side

I have tried both the Rogan Josh and the Punjabi tomato products from the spice tailor. They are probably the best supermarket curry product I have had.

They are hard to describe more like a cross between BIR and Homestyle Indian.