Nice curries there mate. Never heard of a Samba, what's in it?  Or is it just named after the dance you did as you cooked it?

Quote from: George on September 19, 2014, 09:36 PM

Quote from: vindapoo on May 26, 2013, 08:11 AMI normally make 2 a CTM for the women/kids/non curry lovers and a proper curry for the rest.

Your comment is grossly offensive to anyone who, like me, appreciates any fine tasting food, whether it's mild or not. What are you trying to prove? CTMs and kormas are amongst the most popular dishes. You may like a different type of curry, but it's no reason to look down your nose at those dishes. Incidentally, I haven't ordered a korma or a CTM in a BIR for many years. This sneering, almost snobbish attitude, is one of the worst aspects of the forum.

Offence is taken, not given. And someone who gratuitously takes offence in such a pompous way, having to dredge up an 18 month old comment to respond to, has no business complaining about other people's attitude.  Why not keep your toxic viewpoint to yourself George?

How fresh was the baking powder you used when following Chris's naan recipe livo?  I've found my results much improved when I bought a fresh pot of baking powder from Waitrose to replace that which had been in my cupboard a year or so. By improved I mean lighter, fluffier naans with more rise to them and a softer texture once cooked.

Looks good Jerry.  Surely it's sweetened milk curds hung in a cheesecloth then served up in sauce? I'm sure if you asked they'd be pleased to explain.

Quote from: livo on September 17, 2014, 10:46 PM
Purely experimental and judging by the response here it won't be something I'll do too often in the future. 

A word of advice livo - cook for yourself and do what pleases you and the people you cook for. There are plenty of opinions expressed here but if you let yourself be swayed you'll never make any progress towards your own goals.  That's a general point, not anything specifically about food colouring - just that accepting someone else's advice just because they seem more experienced is very dangerous on here.

@emin-j how do they successfully differentiate their dishes sufficient to create a full menu of different offerings?

@phil @SS @RS So do you concur with Haldi that "the temperature of the sauce must be getting ridiculously hot"?

If so I'm wondering what the water molecules which comprise the majority of the sauce are doing about that, and why they hang around and don't bugger off in the general direction of the ceiling?

You mean how high the temperature can go?

Quote from: haldi on September 15, 2014, 07:52 PM

The temperature of the sauce must be getting ridiculously hot

The temperature of the sauce is 100 degrees C. If you think differently you should maybe go back to school and learn some physics.

Clue: Heat is not the same as temperature.

Quote from: noble ox on September 12, 2014, 07:36 PM
Does it matter how to chop up an onion ? :

A perfect attitude to ensure you never learn anything