Yep! And served up by Mr. Joseph Ronce Esq. :p lol

Yes and they even have a whole forum devoted to it 

Quote from: Les on July 18, 2014, 12:48 PM

Quote from: hedgerwallace on July 18, 2014, 12:28 PM
the Indian waiter asked her if it was ok, she told him all she could taste was cumin, to which he replied, "What's that" to which she replied "An Indian spice",

Maybe if your wife had said "Jeera" instead of "cumin", he may well have understood better,
Having said that, there is no excuse for poor quality food, they charge enough for it.

Les

Maybe she should have spoke Northern

"You guys are strange-!"

Yeah glutinous? Can see why flour sprung to mind though.

does he only do desi

Wots wrong with this kind of day? Got a couple of Dopiazas on the go!

So get on with it!!!

Cheers CT, it'll be too much for tonight (IF you can ever have too much?!) but I guess I should straight away do that freeze-in-water thing?

Know what you mean about it being a prime herb too- I'd say coriander and onions are the two basic ingredients of any BIR really, in its component parts, regardles of the axshall dish. Just a thought.

Cheers the Chewy!

Great catch naga, cheers. Looks a really pro dish, definitely next but one on the menu here!

Forgot to take a photo whiile it was in the pan, this has been in the fridge a while. Possibly a bit red- just call me Kreuger!!!
Great taste though, and so easy- definitely the method of choice from now on. Gonna most of it for SFR I reckon. Cheers chef! Great stuff.