Quote from: Cory Ander on October 27, 2012, 01:37 PM
I'm sorry, GOTG, I'm now totally confused?

Yes, I can see that.

Rob 

Quote from: Cory Ander on October 27, 2012, 12:53 PM
Where's the sauce to justify it being called a "white korma"?

Erm, it is a tikka starter apparently cory.  I think it looks awful. Yogurt mint dip?

Rob 

For anyone having a go at the white korma I think I may have what could be the perfect starter. Jiggy?s creamy chicken tikka (Malai Tikka).  Below is a tester I made last night.  There is cashew nut paste and a bit of g/g and green chilli paste in there, but the tour de force is Philadelphia cheese and cream.  I felt the taste was similar to something I once experienced at McDonalds, and the best part of the dish was the piece of tomato.  However, the wife likes it, which is good news as there is half a kilo left in the fridge. 

Does it not look lovely folks? 



Rob 

Very funny.  Im old enough to know better, but still tempted occasionally to ask for an extra hot phall.  Madness, but at least you know it will pretty hot and spicey.  Had an update from Julian a while back and at some point he's going to reveal his receipe for a dish called Man Versus Curry. The hottest curry in Chorley.

Rob 

Quote from: Stephen Lindsay on October 23, 2012, 05:05 PM
I'm sure Jiggy's book will also be useful but if you want BIR Ashoka recipes then Panpot's thread is most comprehensive.

The wife is rather impressed with Jiggys book.  I have been instructed to prepare the Chicken Malai Tikka tonight, complete with Philadelphia cheese, double cream and cashew nut paste. 

Rob 

No idea really.  However, with lamb chops on the menu Id be expecting to pay a premium.  If there had been a large salad platter, with julienned mooli, carrot and fancy garnishes, etc., and perhaps a papri chaat presentation to complement the fabulous spread, Id think 15 sheets would be exceptional value for money.  But, where were the poppadoms?

Rob 

Quote from: Stephen Lindsay on October 23, 2012, 05:05 PM
This is the second Ashoka book, the first one was published several years ago and is also not BIR. Curry recipes are to serve 4. That said, it's a very good book.

I'm sure Jiggy's book will also be useful but if you want BIR Ashoka recipes then Panpot's thread is most comprehensive.

Will check it out Stephen.  Also going to look into your blow torch naans.  Look fantastic. The amount of info on this forum is truly vast.  Many thanks.

Rob

Absolutely stunning feast and presentation!     

Rob

Jiggys book arrived today.  I?m far too inexperienced to even attempt reviewing a curry book, so just a few observations from a quick look through.  There is no mention of base in any of the recipes and no spice mixes. Seems to be lots of water, yogurt, cream and curry powder.  Not a great deal on technique, but was interesting to learn that a 2 fry approach for onion bhajis can covert a round bhaji into a flat one. There are recipes for many of the standard TA/restaurant dishes, but some seem unusual, to me anyway.  For example, the Lamb Jalfrezi recipe (serves 1) includes 200 ml of single cream plus mixed nuts and raisins.  The accompanying picture looks a lot like a Passanda I thought.  The Chicken Tikka Masala contains green chili paste and green, yellow and red peppers.  Still, Im fairly pleased with the book so far and have already found a few ideas to try.  In the Basic Cooking Essentials section there is a method for making Ginger Juice.  Not sure as yet what recipe its used in, but Im excited nonetheless.  There are also recipes for Bread Pakora and a Bhel Puri (Spicey Puffed Rice) made with aloo bhujia (no idea what this is) and Bombay mix. Chicken Saag on the bone made with Sarson ka saag (curried mustard leaves I think) also looks interesting.  The recipes for dips: yogurt and mint, pakora sauce, spiced onions, etc., look good, and comparable to those Ive already got from this forum.  My Amazon delivery today also included a copy of Dave Loydens book and Im going to have a look at that now.  Kaushy Patel?s Prashad book: Indian Vegetarian Cooking should arrive later this week, and my hopes are high. 

Rob   

Found this an interesting vid.  But to be honest the recipe and the finished lamb chops themselves dont look too great. Am I missing something?  Or do we sometimes over-complicate dishes? Like the idea of serving with apple chutney.  The naan looks a good un!   

Michelin Star Restaurant Tulsi in NYC has the largest Naan you've ever seen!

Rob