OK, I've been watching this thread for a while.

Is this book worth getting??

Is there anything new in there that takes us forward? Are the recipes as good as the best ones on the site?

Thx,
Josh

I always assumed it was to remove as much sauce as possible from the spoon, before using it to stir another, different curry.

QuoteI mentioned the use of used bhaji frying oil over a year ago and do this regularly,
I get the oil from my local restaurant after they have fried over 100 bhajis in it, 5 or 6 at a time,

Mick - do you think this spiced oil could be replicated at home? I'd figure a scaled down oil pot (few litres) and cook say 25 bhajis would infuse the oil similarly to cooking 100 bhajis in a commercial sized fryer?

I've tried a few spiced oil concoctions, skimmed curry oil, bunjarra oil, etc. but never anything as simple as "bhaji oil".

-- Josh

Sounds like this book is a mixed bag. Imprecise ingredients and quantities is completely unhelpful.

Don't think I will shell out for it, let alone whatever the shipping is going to be to Canada.

To those who did buy it, anything that stands out for any individual recipes or techniques?

Is there a tikka recipe worth adding to the Recipe of the Month?

-- Josh

QuoteTell me something, is this just the seeds out of Star Anise? or something totally different?

The aroma tells me they are related somehow, however the seeds that I see in star anise are much larger, more like appleseeds.

I'm sure someone else can enlighten us...

-- Josh

QuoteI still haven't found any aniseed for the IG bhajis yet

Strange, I couldn't find aniseed anywhere in my local Indian grocery. They didn't seem to know what it was. Then I found it sitting in the spice jar aisle of my local grocery superstore...

QuoteDo you include the ginger powder and mango powder in yours? I don't think I've ever seen either for sale.

Ginger powder (ground ginger) I've seen for years in the regular grocery store spice sections. The mango powder I've only every seen in (every) Indian grocery stores, it also goes by the name Amchoor powder.

Like the idea of using a KD/PC or other known baseline. I was struggling for a 5th tikka recipe, so there's one!

Good stuff Ray. Very curious if there's any discernable difference when making base closer to restaurant quantities.

-- Josh

Actually I'm pleased and surprised at how well the process (seems) to have played out.

As taste and texture are the key ones for me, I will be giving Razor's a try.

Looking forward to Chicken Tikka!

Amongst the ones I'd personally like to see for that one are: CA's, Blade's, Dipuraja's, Lasan's. I can't think if a 5th, but I'm sure there's a few other highly rated ones.

-- Josh