Mine was ?1 or ?2 from Home bargains. Its ace, goes in the dishwasher with no discolouring and a nice comfy handle

Lou

All our locals used to have the Bombay mix round here.....no more though. I get the Hot bombay mix from my local Asian shop. I love it

Great job Gav!

Your work mates were very grateful I am sure. Sounds fantastic and a LOT of hard work.

Happy retirement mate
Lou

Great post m0rk, welcome to the forum.

I am quite new here but have learned so much in just 3 months. I cook BIR food every week now and am so grateful to the forum.

Good luck and I can't wait to see some pics
Lou

I make them a takeaway every Fri or Sat night since about Feb this year. They had a bigger spead yesterday though and it fed them last night and tonight.

Like you say Geezah, hard work but worth it

Couldn't have done any of it without all you guys' efforts over the years!

THANK YOU!

Cheers Chewy,

I always put the uncooked chicken in the base and simmer that while I am doing the onions/ spices etc. (Because we never eat it straight away I dont like to pre cook, then recook and then re heat so the saucepan method works best for me)

I use 350 ml base per curry but that would feed me 3 small portions as I like to have all the extras (naan, starters etc)

I made 4 seperate curries using 350 ml each as My husband likes it milder and then they just got hotter lol.

The Shami recipe is H4ppyLeader (Chris) from Youtube tutorial "How to make Lamb kebab. Indian takeaway recipe"
Lou

Looking great

Cheers guys. They also had homemade pilau, salad (in a bag) chutneys, pops etc.

Leftovers today = WINNER!!! 

Chicken Madras (Normal and extra hot. Theirs is in the foil trays )



Chicken Tikka



Shami Kebabs



Plain Naan (can't convert them on that one)



This was my prep....



Had texts and phone calls saying they were the best kebabs/ curry they had taste. (Biased? maybe but I was grateful for the praise )
Thanks for all the help guys!