Quote from: George on August 06, 2012, 09:29 AM


I suggest it's anti-social and bad news to be using so many acronyms. I use a few like BIR and member names like CA, but if I'm confused by "NIS", I don't think it bodes well for occasional visitors, newbies and lots of others. I fear it could lead them to think the forum is a bit of a closed shop and not such a friendly place. I suggest we reduce the use of acronyms.

This was one of the reasons why i started the list. There were a few which i didn't have a clue! I searched google and this forum and found nothing. Maybe common sense to some but was beyond me.  Was never any good at crosswords 
I spent a couple of hours scouring the forum and gathering all the acronyms i could find to put them into one list for all members, present and new.
I blame the americans. Team GB, tut tut tut  :

Frank. 

Quote from: George on August 05, 2012, 05:37 PM

Quote from: DalPuri on August 05, 2012, 04:44 PM

Quote from: George on August 05, 2012, 04:26 PM
Before reading this thread, I'd never heard of "NIS" and I still have virtually no idea. What is it please? An abbreviation or what?

See here George.

https://curry-recipes.co.uk/curry/index.php?topic=8213.0

Many thanks. Your glossary is/was a very good idea. Are the three words "Noth Indian Special" often found on restaurant menus, then?

I've no idea George, not around this way as far as i know. I added it because it was being used in the forum quite regularly.

Quote from: Phil (Chaa006) on August 05, 2012, 06:24 PM

QuoteKFC     Kerala Fish Curry

I think the Colonel will be sending some of his good ol' boys round to discus this ... !

Couldn't help slipping that one in Phil   ;D

Quote from: George on August 05, 2012, 04:26 PM
Before reading this thread, I'd never heard of "NIS" and I still have virtually no idea. What is it please? An abbreviation or what?

See here George.

https://curry-recipes.co.uk/curry/index.php?topic=8213.0

Quote from: Clive77 on August 03, 2012, 02:05 PM

Quote from: chriswg on August 03, 2012, 11:44 AM
My idea is to attach a pizza stone into the lid of a webber type BBQ. When the lid is closed the stone is diectly over the flames. Once hot enough, remove the lid, stick on the Naan dough then replace it hoping that the dough is sticky enough to defy gravity. This will give the hot ceramic cooked crispy base to the naan along with a real blast of heat from the charcoal right in it's face.

More inginuity than Dick Dastardly! Quite honestly, outsiders must think we're raving bonkers coming up with these ideas...I know my wife does and even I'm starting to wonder too but I love it! The quest for the holy naan must go on! Go for it Chriswg and let us know what happens.

As long as there is a gap between the stone and the flame it should be ok.
I did google yesterdee about stones over direct flames because i wondered if i could use one on my big burner.
But all replies came back with "NO, it will crack" 

Frank. 

Thanks George, its been a while since i posted and had forgotten about the insert image brackets  :

Cheers, Frank. 

Hi Phil, its basically a pot belly fire with a chinmey on top.


You could just go through the top and slap the naan in, but most are a bit too narrow for comfort this way.
I was thinking along the lines of taking an angle grinder or an appropriate saw and cutting lengthways to create a half pipe. then reassemble with hinges and a catch so that one half opens like a door.

A similar principle to the door on smokers only vertical.




Frank. 

Just had a thought about making naans without a tandoor.
If there's any budding DIYers out there who happen to have a clay chiminea kicking around the garden years on end doing nothing but getting wet. . . .  How about cutting the chimney in half lengthways.
You could then re-attach with a pair of hinges and a catch.
Should be enough room to cook two or more naans at a time.
Not sure of the temps or how close to the heat source they'd be but seems the closest you could get to a real tandoori oven without the expense or building your own from scratch.

Cheers, Frank. 

Quote from: Dajoca on July 31, 2012, 10:48 PM

I've really only just started cooking BIR curries, so please forgive a n00b for his impudence, but if the base and basic ingredients are the same, does the spice mix not need to vary in order to truly differentiate between the dishes?

This is what i do Dajoca. If i'm cooking a few curries, i'll cook each one with a different mixed powder so its not just a madras, a madras with coconut, a madras with lentils. . .etc. 

Cheers, Frank. 

I've made this Biryani recipe a few times and the flavours are great. So fragrant.
Well worth the effort to make a real Biryani and not just fry cooked rice. 

Didn't like the Mirchi ka salan though.

Frank. 

Hi NJ,
out of all the dishes i cooked from the KD1 book, the Dhansak came the closest to the real thing.
It Was a very long time ago though and might not have been as good as i remember 
But definitely NO pineapple! 

By the way, I never ever saw pineapple in a Dhansak until i moved away from London.

Frank. 

**edit: Come to think of it, the only dish i remember seeing years ago on a curry menu with pineapple in it was Chicken Maryland  ;D