Cafe Spice Namaste was less than 10 minutes walk from the wife's office, I don't know how many times we meant to go there and we did actually book once but something else came up and we had to cancel. The new landlord is redeveloping the building, Cyrus Todiwalla and his wife Parveen have been given their marching orders, and I missed my chance to eat there though it stood in the same building for 25 years.
Listening to Cyrus on a Podcast he mentioned how his Dhansak, a speciality of the house, included dried limes and 5 spice, yet the recipes I have for his version of the dish contain neither of these.
I was wondering/hoping that someone may be able to lay their hands on this version and possibly share it?
Thanks

Thanks for this Phil. I have downloaded two episodes from BBC sounds for later.
This book was my first ever book on Indian food. I own 2 copies, one is tattered, torn and stained with various spices and curries of the past and is my kitchen companion. The other is in tip top condition for flicking through when the mood takes me. A seminal work that for many people was the door that opened and introduced them to the wonderful world of Indian food.

I saw a recipe for Beef Curry Marie Kiteria in one of Cyrus Todiwala

To be quite honest Phil, I

Gosht Dopiaza. Lamb with double the onion with thanks to Mallika Basu. This is from her great cookbook Masala.

I make this with 1kg of boneless mutton, I marinate it for about 24 hours then extend the cooking time to suit. I cook it the day before it is required so that it sits in the fridge overnight for the flavours to combine.

FOR THE MARINADE
2 tbs white vinegar
2 tbs Greek style yoghurt
4 garlic cloves, finely grated
4cm fresh root ginger, finely grated
1 tsp ground turmeric
1 tsp salt

FOR THE CURRY
1 kg bone in lamb chunks
3 tbs oil
2 whole red dry chillies
8 whole black peppercorns
2 black cardamom pods
5cm cinnamon stick
2 bay leaves
2 medium onions, finely chopped
2 tsp Kashmiri chilli powder
2 tsp Garam masala
1 tsp ground cumin
2 medium tomatoes, chopped
125 - 250ml hot water or stock
2 large onions, thickly sliced
Salt

Put the lamb chunks into a large bowl. Add all the marinade ingredients, mix well and leave to stand for 1 - 2 hours.

When the time is up, pre-heat the oven to 160C/Fan 140C/Gas 3.

Pour 2 tablespoons of the oil into a large casserole dish and place over a high heat. When it

Quote from: livo on December 03, 2020, 08:32 AM
Very interesting SS. The recipe seemed to work for me with pork but Phil didn't think much of the chicken version.

Hi Livo, my attempt at this has been put back until after the 18th December but I have some lovely pork belly slices in the freezer. How do you think this would work in the recipe if I removed the rind and cut it into cubes?
The war office (Wife) has extended our dry January to a vegetarian January as well (she means well) so I

Quote from: livo on November 22, 2020, 10:40 AM
If you haven't started cooking this dish yet, why not?  It is amazing.  I am not a hot chilli curry fan. My father-in-law's favorite dish was Pork Vindaloo, which I cooked for him several times but never really enjoyed myself.  The sad thing is that he is now deceased.  This dish is what he wanted.  Sweet, tangy, spicy, delicious.  And as a traditionally cooked dish it will be better tomorrow.  I even short-cutted due to my individuals family members dietary idiosyncrasies.

I will post my photos and notations tomorrow morning, (my time Australia), but this is a winner, winner chicken (pork) dinner.  Cook it and eat it.

Thank you T63, This is a good recipe.  Whether or not it is 500 years old is irrelevant.

Thanks for the update, I will give it a go, hopefully this weekend.

Quote from: Peripatetic Phil on November 21, 2020, 08:54 AM
Hmmm, the narrator lost a little credibility with me when she poured black mustard seeds from a jar clearly labelled "365 Dijon Mustard"

Must admit I haven

The Camellia Panjabi chicken Dhansak recipe from  her book 50 great curries of India calls for the inclusion of Dill