To be fair they are huge lamb chops. Was a bit worried when he also ordered Chicken chops. The Guinea fowl Changezi could do with being a bit more oily, imo. And where is the mango chutney?

https://youtu.be/RaIVhor1CaY?si=tLbE6SmITNhRruuB

Rob

Found this place, in Birmingham. There are several other branches in England. The ingredient lists are interesting. If not shown it may be possible to zoom in on the product photo itself. Perhaps we can forgive Farmfoods and Iceland now? Actually, it's making me hungry just looking at them. Search for "Doner kebab".

Cater-Choice || Home Page https://share.google/dmDrzQ26XPRKyQxCp


Rob

Just the one George. Opheem, Birmingham. Two Michelin stars. Had a look and they do Tandoori Hogget (sheep) Belly. I will sticking with my Kashmiri lamb chops for the time being.

Rob

Quote from: martinvic on August 27, 2025, 01:28 PM
Can I say, although I don't really post on here or make many curries anymore. please keep posting your pics and recipes Rob. Love 'em.

Hi Martin. Hope you are keeping well. Thanks for your comments. Should be getting really busy on the cooking front soon. Just waiting for my local Asda to yellow sticker their dispo BBQs. Should be imminent. They will be clearing them out (along with the sun tan lotions and potions) to make way for the Christmas items. Last year they dropped the price to £0.67 each. Planning a lot of Kashmiri/Tandoori lamb chops. Some platters too. So will also be revisiting the kebab shop chicken seekh kebab. In the next batch of baltis will have a go at the Balti Exotica. A combination of lamb, chicken, king prawns (and fruit) in a medium balti sauce. Best wishes.

Rob

Quote from: curryhell on August 26, 2025, 08:03 PM
That's got my juices flowing for my leftover Chicken Bollywood Blast.  Saag looks good Rob.  Any recipe for it?

Not an exact recipe Dave. Expect will of got most of it from on here somewhere.

Have been using fresh spinach lately. It's often on yellow sticker. The big bags, not sure on amount. Steam it. After wilting down one bag, can cram another one into the basket. I use a potato masher to force the liquid out.

A little oil in the pan with chopped fresh garlic (lots) first, followed by chopped onion and salt (lots). A little turmeric powder. Chopped fresh tomato. A squeeze of lemon.








All mixed in. Usually store at this point, as a pre-cook. Frozen.





Partial defrost and take enough out for a portion of bhaji. A little oil, or butter.  More salt (to taste). I like to add some fresh chopped green chilli. A local TA use a masala in theirs; it's fabulous. The Bangla Lounge or the Bangla Kitchen, I can't remember. Here I used Jalpur GM (1/2 tsp), which is quite a lot, given its pungency; it's heavy on black pepper too. As standard for the saag bhaji, fry hard and hot whilst bashing the living daylights out of it. It should catch. I have a small black iron frying pan for this, which is best, but I can't find it.





Next time will try a chaat masala. Julian has said that some kitchens use it like a GM. Also, Yorkshireindian has suggested recently, I think, something on the lines of chaat masala being the secret to many of the TA side dishes.

Chicken Bollywood Blast?

Rob

Chicken curry. Rik's baked onion base paste (I added several cloves of garlic and some green pepper this time). With saag bhaji and rice. Had some chicken wings that needed using so made a Chicken fry. The wood fork is for added Birmingham street food cred. All good.

Incidentally, was looking over the Tilted Pan's menu online the other day and noticed something I missed before. So in the Balti section it clearly states "serves two". I have never seen this before anywhere else for what is, or usually is, a standard BIR TA curry portion. Fits with their 2 rotis or 2 naans free offer with each curry. Also in line with my homemade smaller portions being more than adequate for me.

















Rob

Quote from: Onions on August 17, 2025, 04:09 PM
Thanks Bob. Is this gnger balti chicken on the site?

Have made this one before and thought had gone over how to do it; maybe not, am getting forgetful these days. So it's Mick's balti base, 2 tsp chilli powder option, salt to taste. For the balti, 20 g root ginger. Finely chopped/julienned, 50/50. The chopped ginger goes in at the start (with the garlic). Most of the juliennes go in half way through cooking, along with 2 tsp (or more) of ground ginger powder. A pinch of GM/ground ginger to finish. The remaining juliennes are for garnish. The amount of ginger additions (and salt) can be adjusted according to taste. That's it. So not much to do really. If, as I have done in the past, also grated in some lime zest towards the end of cooking, it would result in a Balti chicken (ginger & lime).

Should add, I did read somewhere that the sequential addition of chopped and julienned is important, when the aim is to emphasise notes of ginger in a curry. So I am not just making it up as I go along.

Rob

Quote from: Onions on August 16, 2025, 03:22 PM

Quote from: Kashmiri Bob on August 13, 2025, 11:07 AM
Balti chicken (ginger) and basmati rice.



Rob

This looking particularly divine, Rob.

Thanks. Good to see you back. Hope you are OK.

Rob

Balti chicken (spinach)



Rob

Has anybody tried this? In Google Photos I clicked it accidently. Got some interesting results/comparisons. It's rather fun.

Rob