Jerry... Thanks for recommending this gem of a place. 

Crikey indeed.

Where the f*** did you find all the ingredients in the uk?

Had a takeaway from the Lakilla tonight... Chicken Pakoras, Beef Vindaloo, Peshawari Naan.

I must say the Vindaloo was very good indeed, and as you said Jerry, different from what you'd expect. 
Nice and dark, smooth, rich savoury flavours, not too bitter.  It reminded me of the Hilal Madras / Vindaloo dishes. 
Recipes being shared within the family perhaps?

Pakoras weren't anything special. Soggy, and the chicken was tough. Naan was good, as expected.

I found the Lakilla to be a weird kind of place, 70s decor etc (but I mean that in a good way). 
Prices are reasonable. I don't think there is a discount for TA.  The 3 course deal (?10 Sat/Sun,  ?7-8 Weekdays)
seems like a good deal, although it's not the kind of place you'd take someone on a first date (if you know what I mean).

I had a brief chat with (who I presume was) the owner who confirmed there is family connection
to the Hilal, but he didn't give any more details, except that he worked at the Victoria square Hilal many many years ago. 
I bet I could have walked in there 20 years ago and the food and decor would have been identical. 

I'll definitely be going back for a very occasional lazy day TA, when I can't be bothered cooking one myself.

Wonder what the Madras is like.

This looks like a great all round keema curry, thanks.

Is not 500g of Lamb an awful lot for one portion though ?
Surely 250g would be more than sufficient?

If you haven't already tried, buy from an Asian grocery store.. there are bound to be one or two around Sheffield.

Failing that, try buying online (google it )

Quote from: Phil [Chaa006] on July 30, 2013, 02:38 PM
Either I am missing something very important, or that is an extraordinarily complex way of displaying a single image with no accompanying text ...

** Phil.

First time image poster... have just read the image procedure... trying again... watch THAT space ^^^

From a very old Pat Chapman book.  To enhance the soup I added fresh coriander stalks/leaves during cooking, half teaspoon of turmeric, and some crispy fried onions (CA technique).

Recently I thought I'd try making dosa, albeit from a pre prepared GITS Dosa mix packet.

It takes a little practice, but in a non stick tava or frying pan you can make reasonably crispy ones.

Anyone else tried making them?  If so what accompaniments ?  I tried mine with a egg on top.. Not bad.

Traditionally they are (I believe) stuffed with potato/onion/chilli masala, and served with sambar and coconut chutney.  Not tried this yet, but I think would make a great breakfast or brunch dish.

Would be interested to know if anyone has tried a different brand of pre made mix, or even made the batter from scratch.

Richard

I haven't been to the Timperley Hilal for many years (I used to live in that neck of the woods), and I understand it's been recently renovated.  It used to have a very 70's feel to it... you know the low lighting, dark colours, strange wallpaper etc.  It was nothing like the Hilal at Stockton Heath Victoria Square or Walton Road.

I'm over in Timperley this afternoon for a BBQ, so I will pop in for a look.

Currently using Asian grocery store butchers @ ?4.50 / kg chicken breast. Big, juicy, and fresh.

Might try frozen next batch to compare price and quality.