Thanks Pipsqueak

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Looks fantastic Garp I can almost taste it.....When I worked in the takeaway in Glasgow Pathia was a pre made which sauce was stored in a large tub and also doubled as Chasni sauce consisting of tomato ketchup, mango chutney lemon juice and red food color....We used one chef spoon of the paste with the addition of single cream for a Chasni along with the base sauce.....It was the easiest dish to make

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That's great you've bought the burner George ....I absolutely love mine and becoming a bit of an addict..I use it most nights wether it's Chinese or Indian....A bit of practice and you'll be turning authentic Chinese and Indian...Wok hei in both departments....I've watched countless wok tutorials on youtube which has helped me enormously...Let me know how you get on


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That's fantastic t63...What a memorable night and many many more to come..

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Hi George I would be tempted to line the inside with fire clay in some otherwise I would never be 100% happy but that's just me....Food just won't taste the same without it...Clay is essential for the TA flavour but that's just in my opinion   ...Lava rocks are fine but I prefer to use barbeque coals in my home made  tandoor, taste so much better..The tandoor looks the biz and a steal at the price. I wish I'd have seen it first......

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Great to have you on board GPR..Have fun and get cooking

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I would be more than happy if I was served this in a restaurant ...We eat with our eyes and if it looks good it normally is ..This is the perfect example

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Aw that's brilliant T63  I don't even know your wife but I would not wish this on anybody and great to hear she's doing well..More and more success stories are emerging ...The future is bright


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Great idea for those who want a smooth base...Personally I prefer my base to have a bit of texture...I use a food processor but nowhere as good as nutrabullet but still a great idea

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`I've always maintained if it smells ok then it's good to go..I've carved lamb the next day after being chilled and it's really not the same. or any meat for that matter..Juice's and texture have all gone so I completely understand what you are saying Phill


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