Hi Bob

Good luck for the day! - I am sure you will do a great job, knowing the quality of your chicken tikka and garlic chilli chicken from the CR0 BBQ.

Must admit though, that sure is a lot of food to prepare....

Cheers

Hi SC

Not wishing to blow one's own trumpet... You may wish to take a look at these recipes:

Saag Aloo - https://curry-recipes.co.uk/curry/index.php?topic=5424.0

Bombay Aloo - https://curry-recipes.co.uk/curry/index.php?topic=5553.0

Cheers

Hi

1) Garlic chilli chicken (tikka) or pick something spicy from the chefs specialities section of the menu.
2) ChewyTikka madras

Cheers

Hi Axe

It really was a tremendous day at Zaal, we really were all like kids in a sweet shop. Hopefully there will be another trip in the future!

1. No it was tipped away.
2, Don't know.
3. After the initial fat-removal cook the second stage was approximately 40 minutes although the chef did not use any timers, he just judged it by texture with his chef spoon. I don't recall seeing him try a piece though. We were allowed to try a piece and it really was tender. There stoves were blasting pretty high though! may take longer at home with most peoples home cookers.

I did not see any Panch Phoran anywhere, but that's not to say it is not used for anything there. The answer is probably not but will need to ask Az next time I go there for a meal. Went there last week - I really recommend the Roshney - ask for it extra hot! - its a monster!

Cheers

Hi JB

Marvellous spread, simply beautiful. Take that last photo, it really looks to me like it came from a really good BIR restaurant.

Would love to go back to Zaal with you guys too, hope we can get this sorted one day!

Cheers

Hi SC

Good list!

You may like to include Mustard Oil too. This is used in quite a few recipes.

Cheers

Hi CH

Visually the food looks absolutely blooming marvellous!

I often make CT's Madras with chicken tikka too and do find that the chicken tikka does dramatically alter the character of the dish. Its still delicious but quite different from using just plain chicken - perhaps that was what you were not keen on?

Cheers

Holy cow  - 1 x table spoon of cinnamon powder - are you sure?

Sam, what British Indian Restaurant dish have you based your recipe on?

Do you like BIR curry? - this being a forum mostly dedicated to BIR curry - please tell us what BIR restaurants near you that you like to go to?

Thanks

Hi StoneCut

Welcome! and thank you for a doing an excellent job on those articles.

Regards

Hi DeeDee

Have to say - that looks perfect - good job!

Regards