Oh yes, the cough does persist — I had forgotten that !  Anyhow, sorry to hear that it affects you badly — I feel quite lucky in that respect, but have nonetheless booked my eighth vaccination for next week.

Sorry to learn that you have had Covid-19, Livo.  I think I've had it twice now (as well as seven vaccinations !) and although it lays me low for the first 24 hours, after that it becomes only a relatively minor inconvenience.

Quote from: bhamcurry on September 14, 2023, 02:15 PM
It's not as fast as a BIR-yani, but it's way faster than the old fashioned way!

https://www.youtube.com/watch?v=uygb9O-MDPw&ab_channel=YourFoodLab

Subtitles on, unless you understand Hindi. Took me about 1.5 hours start to finish [...]

I thought, on reading this, that you spent 1H30 trying to make sense of the Hindi, but now I see that the video is, in fact, only 18:58, so I assume that most of your time was spent making the biryani rather than watching the video !

P.S.  And for those who, like me, prefer mutton biryani to chicken, see https://www.youtube.com/watch?v=kPRBBIqoF4o&list=PLmNvVoj_286myrmB1o3Hgzf-RiLOmPUNy&index=12
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** Phil.

But I've got 11 packs of commercial pre-made base to get through !

As my lack of contributions has undoubtedly revealed, my motivation for cookery (Indian or otherwise) much diminished after my enforced move to Cornwall, and my last two attempts at something as simple as a steak-and-kidney pie, or steak-and-kidney with dumplings, were not a patch on my previous efforts when I lived in Kent.  However, the permanent closure of my local butcher (George Hawkes) last Saturday motived me to buy up all of the ox kidney that he could get before closing, and since then I have made both a steak-and-kidney pie and steak-and-kidney with parsley dumplings.  The pie was OK, but the crust was a bit thin because I had insufficient S.R. flour, but the last was absolutely superb.  My dumplings floated like little clouds, and the flavour and texture were out of this world; it was followed by equally superb freshly poached (and chilled) Victoria plums.  I now wonder whether I can perhaps recapture my former interest in BIR cuisine ...
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** Phil.

Ah, garlic — didn't think of that !  Thank you Rob.
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** Phil.

Quote from: Ghoulie on September 05, 2023, 06:26 PM
(Tomorite)

How the average American pronounces "tomorrow night" ?!

Quote from: Secret Santa on September 05, 2023, 05:15 PM

Quote from: Peripatetic Phil on September 05, 2023, 12:54 PMI complained the last time I dined there, they made me a new one on the spot, with the owner preparing/cooking it, but sad to say it was not better ...

So they took your curry away, faffed around for ten minutes, and brought the same curry out to you again. 

Tut tut, dear boy — you really should read the thread before replying ...  We are discussing keema naan, not curries !

What are the small whitey/yellowey bits in the first picture, mixed in with the spinach ?  Not the great wedge of butter — I know what that is !

Quote from: George on September 05, 2023, 12:47 PM
Even worse was the keema naan bread I ordered. The filling in 95% of places is good but not here. They must have their own recipe for the filling and I thought it was awful.

The same is true of the Ghurka restaurant in St Austell.  I complained the last time I dined there, they made me a new one on the spot, with the owner preparing/cooking it, but sad to say it was not better ...
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** Phil.