Quote from: Whandsy on March 21, 2013, 07:48 PMThink its played on an 11 string acoustic not 12.

I'm watching that thinking hang on, there's a string missing, then proceed to count the pegs, then noticed the nut, stone the crows an 11 string guitar!

Only then did I see you comment. :

I'm sure it would happily entertain a sauce of some kind. What you can't get from the picture is just how tasty the lamb was. I've lamb curry before now as we all have, but never have I been able to define the lamb flavour as much as I could in this dish. You might even think it was mutton.

Hi Frank,

Yes it was a main, I guess the picture is a little deceptive. The paratha in the back ground is roughly 11 inches or 28cm in diameter and the plate they are served on is a standard dinner plate.

Did it need a yoghurt dip?

That's something that I found quite interesting as I really didn't feel the need for a yoghurt dip, especially when you consider I had it with the paratha. I worked my way through the entire plate not once thinking it was too dry. I did entertain the notion of grabbing a mint yoghurt from the fridge (left over from a few days ago), but only because the first few mouthfuls had kicked my senses with chilli.

I have always gone with wet main and dry side or dry main wet side, this dish has totally blown that theory for me.

Quote from: gary on March 21, 2013, 08:00 PM
It was really just a basic lamb curry with about a tablespoon of brinjal pickle added per individual portion.

Thanks Gary that sounds very interesting. I've never had brinjal pickle and will look out for it.

Ok so after all this I decided to return to the Shanaz with the intention of asking for a brinjal bhaji with lamb. I spoke to Ali about my experience with the Baguni and went on to ask for my alternative dish. At this point Ali offered to cook me a dish himself. I had no idea what would arrive but I had complete faith in him.

What I was served was probably the finest ever non BIR, BIR curries I have ever eaten. The difference with this dish though, there is no base in it! Ali did say how they would refer to this which sounded like rezza but I really struggled to get the right sound of the word. Anyway, this dish had a nice crunchy bite from the onions, the aubergine added its smoky character, crunchy pepper added a sweetness and plenty of spicing fuelled the kick. The lamb which had been chopped into small pieces was flavourful and very delicious.

This is by far one of the best dishes I have ever eaten and went extremely well with a paratha.

Quote from: RubyDoo on March 21, 2013, 05:33 PM
Know what you mean.. I am up in front of the naughty nurse nest week re cholesterol.  Doh . Not that bad but my ears are already prepared. 

Good luck with that, take ear plugs.

Hi GC regards the salmon, I think it was your reference to raw that kept throwing me. Hot smoke cooks the fish but cold smoke does not. Anyway you've cleared that up for me.

Jalfrezi is one dish I really enjoy these days and has to be among my top 3 at least, though I prefer to have this dish with plain rice. For me this forms the perfect relationship as the two seem to bring the best out in each other.

I find most bombay aloo dishes around these parts are quite mild, dare I say almost boring. How does that compare to what you were used to in Cambridge?

I've yet to try garlic chilli chicken, I must work on rectifying that.

HI RD, no need to apologise, it's not everyone's cup of tea, I think I was just keen to get others opinions.

I'm half tempted to try the brinjal bhaji meat combo tonight, but i'm not sure my waste line will like it!

Hi Mike,

Thanks for the comments and I tend to agree with your observations. I had never tried the dish prior to this only because they had told me they deep fry the aubergine first. But I do like aubergine, I just had to give it a go. As you say, they leech the oil back into the dish which was very off putting and made the sauce quite loose.

I had in my mind that the dish would be more like a brinjal bhaji with chicken in it, but it clearly wasn't. Infact, that sounds quite good to me, I will get them to make that for me next time. I like the idea of the lamb too, sounds like a perfect combo to me Brinjal Gosht.

The Bengali Fry is one of my favourites too. Some TA's here offer this complimentary with your order. I know it as Brinjal Fry but i'm sure they are the same, thinly sliced aubergine deep fried in batter.

Cheers,

Malc.

Quote from: chewytikka on March 21, 2013, 01:07 AM
http://youtu.be/SnO9Jyz82Ps

I  see you Mike and raise you...

http://youtu.be/yADgOy3BXVc