Drat, and double-drat!  I've missed this.  Maybe next time.  Great stuff guys, looking forward to the reports and pics!

Rob 

I think I have got it.  You can somehow suspend your naan dough from the top of a bird cage, spinning, over a primus type gas burner on full tilt?

Rob 

Quote from: jb on January 09, 2013, 06:09 PM
I got the book today,it's ok but not the best one I've got.There's certainly some unusual dishes in the book,not the sort you would see in your average BIR(spicy pasta anyone?).No madras,no balti,no pathia etc.I was really looking forward to the rezalla recipe but I'm afraid it resembles nothing like I'm used to.Indeed from what I've seen a lot of the dishes don't involve base gravy,they seem to be adapted for home use and designed for four people.A couple of things caught my eye though.He uses vegetable margarine in the gravy,first time I've seen this since the Ashoka method.Also he uses two different garam massalas,one roasted and ground whereas the other is just ground and not roasted at all.

What are your thoughts on the chicken tikka recipe jb?  Mixing in mustard oil after cooking.  Not something I have seen before. I have I read that right?

Rob 

There are no recipes using pre-cooked meats (except CTM) so most of the recipes prep/cooking times are inconsistent with BIR cooking, I suppose. Very happy with the book so far though.  Giving me lots of ideas.  Looking forward to giving the chicken tikka a go to start with, and the aloo methi.

Rob   

Has anyone else got this book yet?  Mentioned in a thread recently; cant remember which one.  My copy (signed) arrived today.  Just having a quick peruse. Whilst fairly new to cooking I suspect the book will interest many on here.  In fact, I would put money on it.  My first impression is this looks top quality (and authentic) BIR (indian/bangladeshi) cuisine.  Things that have got my attention so far include a two-stage yogurt mint dip recipe, involving 13 ingredients, one of which is worcester sauce.  A recipe for chicken tikka including green masala sauce, and the chefs own mix powders (medium curry powder and abduls kasa masala).  The shami kebab recipe with optional egg batter (happy days!).  Macher Bora (fish patties). Sylheti Chicken Salan (an extra hot dish).  I think there are only a few dishes made with base gravy; quite a few are dry type fish recipes anyway; plenty of whole spices in use. Interestingly, the actual recipe for the base emphasizes the importance of skimming as pivotal to the outcome. Reckon I will be spending some time with this book.  Its nicely put together, well written (an occasional typo) with mainly very good quality photos.  Reading the intro Abdul has worked in the restaurant trade since 1962.

Rob 

No rush UB. Any time you are ready. Brill looking naans.

This week?

Rob 

Quote from: Aussie Mick on January 09, 2013, 03:53 AM
Or lard. That's what I was brought up on.....lol

There seems to be a bit of resurgence in the old skool chippy.  This place opened up a while back near me and your fish and chips will be done in beef dripping, unless you specify otherwise.

http://www.chamberlainsfishandchips.co.uk/index.html

They have just won some awards.  Best Newcomer in the UK to the Fish & Chip industry, and also the Choice Chip Award for the Midlands, as part of the 2012 National Chip Week.  National Chip Week? Keep meaning to go there, but its best part of 10 quid for cod and chips, and I would need to pass at least one quality Bangladeshi TA to get there. 

Rob 

Neat little trick for sticking samosa pastry edges together. In the past I have tried brushing on milk or butter, with limited success. Reckon I will have to watch the vid a few times to get my around around how the pastry is folded though; I seem to have two left hands!  The chef makes it look easy.

http://www.youtube.com/watch?v=nFgNpgmmI9w

Rob     

Quote from: SpiceyPoppadom on January 08, 2013, 09:16 PM
My mouth is watering at the site of those photos! Where is your recipe from?

Hi SP.  These, and the other madras pics I have posted recenty are all chewytikkas madras sauce recipe, with chicken, lamb, etc. Chewys recipes:

http://vimeo.com/mikestyne/videos/page:1/sort:date

Cheers

Rob 

I would like to add that a genuine shami kebab is the only BIR starter than can be fully re-heated via microwave, successfully.  Not a lot of people know that. I rest my case.

Rob