Wow, seriously impressed   All I managed this evening was a Goan chicken curry using Anjun Anand's "The Spice Tailor Fiery Goan Curry Sauce" (cheaper at the Co-op at the moment — only £2-50).  Not really "fiery", but being under instructions to empty out the freezer, it was a good and simple way to use up the breast and wings from a free-range bird.
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** Phil.

At the risk of appearing to be more familiar with street slang than I would wish to seem, isn't the idiom "gagging for it" normally used with reference to a lady of one's acquaintance, and is not also the suggestion that it is not food which she seeks but something rather more carnal ?

Quote from: Secret Santa on August 30, 2023, 10:55 AM
blech!

Onomatopœia at its best

Quote from: Kashmiri Bob on August 30, 2023, 09:21 AM
Demonstrated here with an ideally sized Humza fluff-up-at-home frozen chapati.

Forgive me for saying so, Rob, but that "chapati" looks awfully crispy.  Chapati are normally very soft and pliable, in my experience ...
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** Phil.

Quote from: bhamcurry on August 28, 2023, 08:46 PM
I'd smash that burger. Although I might put the pineapple on the side.

Does "smashing" imply "flattening with a hammer as an indication of disgust" or "enjoying with great relish" ?  And similar is putting the pineapple on the side positive or negative ?  I don't think that either of these idioms exist in British English ...

Sent via PM, Mick.
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** Phil.

Not hear of pau bhaji before, so now reading all about it in the Dishoom book ...

For the unethical, it may be worth noting that it is available online ...

Well done Livo, and I am delighted to hear that not only did you enjoy it but that it was well received by all.  I seem to recall that in the authentic Valencian version tomatoes (pomodori pelati a pezzi) are regarded as an essential part of the dish, but I for one can see no reason why they cannot be omitted if desired.
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** Phil.

Quote from: Secret Santa on August 23, 2023, 10:52 PM
Which would actually be arroz con pollo y pez given its Spanish roots.

Ah yes, I was typing from phonetic memory, and the "y" came out as "et" — I thought it looked odd, but could not think how it should appear.  Similarly "pesce" was originally "pescado" but I remembered that part even less well ...

QuoteAnd anyway isn't that just pepped up kedgeree?

Hardly, dear boy — drowned in saffron and garlic, it could not be further removed ...