MushroomMike,

May or may not help. I only see a difference after the base has gone in.

Not saying the spice fry is not important but the low volume of water in the pan during the before base stages is low so that a domestic hob can hit the maillard no trouble.

It's after (as it goes in) the base when the heat is needed. The karahi is a perfect example I can hit 300c on a domestic hob no trouble when it's empty - add some water ie base and no chance.

I still suspect there is a fundamental difference in the base.

Whole spice in some way would fit with this.

I hope for a trip with the dream of tasting pukka base.

Just the chef masala from the adil was a real eye opener though and bob our only hope of getting a few extra pointers though. 

Having said that our recipe that I make of the adil chicken balti takes some beating.

The only real thing left to crack for me is the stock for the meat balti. I have those rams head stock cubes that I use all the time in none curry ( the 32 off in a packet reducing fast) yet still don't have the confidence to try in curry.

MushroomMike,

Tempted. For me I would defo give it ago. I started using a wok directly over the burner of my gas BBQ. It was 1st I'd ever got flame. Parker21 had told me to get a camping stove and the BBQ  was what I had readily to hand.

I do think we are all searching for different gaps. The burner was important to me in closing mine. It may not for everyone.

Another way of getting an inkling  of the effect is to use a cast iron korahi - like in the Nottingham mogal e Azam video when he does a garlic tarka.

I did not get chance to perfect the method. This is what I did. Cook a curry on slow heat on domestic hob. Heat karahi till 300c (actually quite easy) and turn heat off, add 1 tbsp veg oil and chopped garli (like mogal) then pour the cooked curry slowly into it.

It's real scary till you get used to it.

The effect is a lot bubbling curry. It also produces smoke and that is the differentiator.

Felt i needed to measure the flame gap - distance from top of  burner (flame outlet) to bottom of pan on my burner = 24 mm

Out of interest also measured same on my domestic hob = 18 mm

The thing that struck from this is the diameter of the burner outlet must also be important -  flames dont wrap pans on domestic Hob's

finally got round to buying the Kashmiri dry chilli (to try out chrisnw website recipes)

pic of lamb shoulder

Secret Santa,

I too found it impossible to get top notch pitta. Those that split evenly and easily.

Aldi are what I buy.

The toaster amazingly made a huge difference with them splitting easily albeit not evenly down the middle.

MushroomMike,

I can't imagine a domestic burner equivalent to BIR. The real problem is the need for extract and even a 150 dia domestic wont do it.

From the recent experience it's not just amount of heat but the closeness of the pan to it.

It also critically depends on your own mindset. I think very few members have burners and from this experience few are getting optimum results.

The pan is also important as Ali has limitations at heat - the surface sticks too much.

In short a shed or garage is needed and more heat than a domestic wok burner.

Tea tonight felt like a restaurant meal. As Ghoulie says it's the combination that works.

Must admit not normally a fan of Mayo. However putting it together in the pitta with the tahini changed all that. I put  garlic powder and garlic salt in normal Mayo to make the garlic Mayo.

I dont know what the rusholme offering tastes like but I'm sorted as is. 

Will add photo of the lamb when on desktop.

Used the toaster for the 1st time to heat the pitta and worked a treat - have ditched the pan warming method 

I was real concerned at putting parsley into the Tahine yet it transformed the taste. For info the tahine without tastes a tad like humous (which I love).

I made half portion of the tahine using 1 off lemon which gave 5 tbsp of juice.

There are a few things I'd change:

1) maybe try leg in place of shoulder - shoulder has a tad more fat giving extra crispy and meat itself tasted brill. I was unable to spot gristle during the meat prep and did not like ending up in the pitta. The crispy from the shoulder was perfect though. Maybe need to skewer it next time ie smaller pieces easier to remove gristle 
2) would up the amount of marinade x2 could not detect the cinnamon so that certainly needs more. I think even the lime powder could go up too as the taste was quite subtle
3) made the tahine 2 hrs before - would make day before

Well pleased - ghoulie's effort in posting much appreciated.

Rsholme123,

Clearly an anorak subject

Agee on the downsides. Ive been banned from cooking curry or pizza in my kitchen for those kind of reasons. 

Even the tarva.