Garp, You seem to be very defensive / offensive and don't make much sense with some of your posts.

QuoteThe Bombay was par-boiled potatoes (pinch of turmeric and salt) left to cool. Then gently fry a finely chopped onion til softened - add mustard, nigella , fennel and onion seeds

Quote
As for nigella/onion - they are the same thing? Want to do some research and come back?

Why say it twice then?

QuoteIt certainly looks bhuna'd, not like most of the wet looking dishes that get posted.

After having 2 trips to India this year and eating home cooked Indian food I realize how much sauce us English  British like with our curry.
... and how we like our naan breads doughy, compared with the Indians much prefering chapattis.

I have since changed my outlook of what I look for in a dish as the traditional style is far superior to the BIR.

I still cook BIR and enjoy it, but when it comes to bhuna & rogan josh style dishes, the BIR is nowhere close to how it should be.

Firstly, I'm not English so can't speak for Englandshire. Nor have I been to India - but this is a BIR forum.


You must learn to take constructive criticism, and understand sarcasm.

Quote from: Garp on August 24, 2013, 10:21 PM
Thanks Geezah.

To be honest, I normally prefer 'wet' dishes. I like soaking up the sauce with bread. This was a change for me.

I enjoyed it - the flavour intensified with the reduction and was really nice.

After having 2 trips to India this year and eating home cooked Indian food I realize how much sauce us English like with our curry.
... and how we like our naan breads doughy, compared with the Indians much prefering chapattis.

I have since changed my outlook of what I look for in a dish as the traditional style is far superior to the BIR.


I still cook BIR and enjoy it, but when it comes to bhuna & rogan josh style dishes, the BIR is nowhere close to how it should be.

It certainly looks bhuna'd, not like most of the wet looking dishes that get posted.

He uses his fingertips to create pockets of air in the underside of the dough, so when he rolls it out it captures these and puffs them out when cooking.

Another vote here for a carborundum stone, a good eye and a little patience.

Once you know the angles by eye and are confident, you can sharpen a knife in under 30 seconds.

Quote from: Graeme on August 21, 2013, 10:24 PM
To be fair Chris in the past has done his fair share of winding people up.

I suggest you look back at his posts when he was having more than a few
goes at some people himself.

I have indeed seen rants from lots of people, I just think that Chris is the new target for the stirrers that want to see action in these forums.
If you want action, brave up aand post a recipe video as Chris does ??
We will all be ready to slate support you

Give the guy a break!

I don't see you add as much to this forum as Chris, other than your criticism & snide remarks.

I appreciate Chris's input here and I look forward to the book regardless of how long it takes.

Make a naan bread dough, roll it really thin and cut in to regular bread size/shape.
Lightly cook 1 side on a tava and set aside. Repeat this process so you have 2 slices of 1/2 cooked naan bread.

Lightly butter the uncooked sides of the naan, and place 1 face down in a Breville type sandwich toaster, add a couple of spoons of chicken tikka massala & rice, place the other naan uncooked side up and cook your toasty.

You can do the same with alternative bread doughs & fillings.

Quote from: Admin on June 18, 2013, 08:28 PM

India is defo in my blood to visit, totally drawn to it.
one day
Stew

I'm back off to Delhi in 2 weeks time for 2-3 weeks, working.
It is an amazing place.

Quote from: Secret Santa on June 01, 2013, 09:00 AM

Quote from: goncalo on May 31, 2013, 11:47 PM
Those bombay aloo look very good Geezah.

If I may ask, what tomato paste are you using? I've never come across tomato paste with vinegar.

Geezah is saying that the vinegariness of the paste comes through, not that it contains vinegar, by which I'm sure he means that the acidity of the tomato is noticeable.

aye spot on SS.

I'll use a reduced passatta or tinned toms next time to see if it makes a difference..

I did add tomatoe & onions, but finely diced rather than chunks as we tend to use bombay aloo to cover our chapattis then add chicken tikka or lamb & salad.