I knocked up some chicken tikka yesterday,my wife had a friend round so I thought I'd fire up my tandoori oven and cook it in that.







It was lovely,better in fact than most tikka I get from places these days,which I find increasingly bland and tasteless.My wife agreed,and her friend actually thought I'd got it from a restaurant! The Pasco pastes I used are definitely far superior to Patak's,I know for a fact one of my local takeaways use them.

Looking good,I've always liked the Kushi book.I know some haven't had much success but I've made some lovely curries from it.Never worked out though what makes it a specific 'balti' recipe book,they just look like standard BIR recipes to me.Nice looking naans as well,I must get round to trying them.

Hi Adey,thanks for the recipe and the contributions to the forum,hope they continue.Looks a very complex massla sauce,although to me that's not a bad thing.I'm always disappointed when a massla sauce recipe is just your usual Patak's paste combined with yogurt and food colouring.It reminded me of the recipe from the Little India Restaurant that was posted by CBM.I'm sure that had some tinned fruit or something similar and proved to be a bit controversial at the time.

A couple of questions if I may.Definitely no tandoori or tikka paste in the recipe? You say add to pan with korma ingredients(from your book) but the korma recipe already has raisins/sultanas as well as ghee and g/g paste...so are you saying add more??

Just downloaded another version of Adobe and the videos work now,funny things these computers!!

Quote from: mak on March 04, 2014, 03:38 PM

Quote from: jb on March 03, 2014, 04:43 PMI can't work out why none of the video links work.I just hover over them with my mouse but nothing happens.cheers JB.

Hi JB, just hold down the Ctrl  key (bottom left on keyboard) and left click the mouse

No luck I'm afraid,it appears something's blocking the hyper-links(I have no problems on my work computer).Julian informs me that just one other person has had this happen.Tried disabling pop up blocker.firewall,google chrome and updated Adobe reader...run out of ideas now until my resident IT expert(brother in law!) comes round.Thanks for the ideas though guys.

So,I finally got my hands on the book(sort of).It's an interesting read I have to say,I have to admire Adey he does seem to have a great passion for all things BIR.I'm still reading it,there's a few things that have grabbed my attention;the made from scratch balti paste,the garam massala oil that's added to certain dishes(I wonder if it's similar to Sam's method of making spicy oil).There's also a recipe for a Pakistani base gravy,the usual ingredients plus some whole spices and half a chicken carcase...I'm sure there's a thread about this somewhere but if I remember correctly adding chicken bones etc didn't seem to make much difference.

I did have a problem with the link when I brought the book,eventually Julian emailed a pdf copy that opens up in Word.Not being a computer tech I can't work out why none of the video links work.I just hover over them with my mouse but nothing happens.Hopefully Julian will get back to me but in the meantime anyone got any ideas??

cheers JB.

I've just ordered a copy of this,however it appears the download link to get the book doesn't work(at least on my computer it won't),anyone else had any problems with it??

I have to say that,without exception every restaurant/take-away kitchen I've been into(4 so far)I've seen the chef use methi when cooking curries.Most videos show the same thing,so yes it's pretty widespread.

The base seems so simple compared to some that I've used over the years.I've been looking through some of the accompanying videos to the ebook,the curries certainly look the part.It's strange the base contains no ginger/garlic,although the guys from my local favourite restaurant insists theirs doesn't either.Haldi the base calls for whole cumin seeds to be added,I'm just wondering if you managed to blend these in? I keep seeing Ajowan seeds in my local Indian shop,I've also seen them in my wholesalers.I wonder if it's these that are used by some chefs and not cumin seeds,they're definitely using them in something. Also the madras recipe uses spiced oil,did you use this and if you did how was the oil made?

Quote from: haldi on February 22, 2014, 07:57 PM
I've just finished a madras and a vindaloo, made using this base and his recipes.
This is REALLY good
I mean    REALLY    good
I tried the mark 1 recipe posted (was it last year?) and that was too oily and generally disapointed my whole family
So I didn't have high hopes for this version

What can I say?
I was absolutely knocked out, and everyone cleared their plates, then wiped them round with their fingers for the last drops of sauce!!!

I recommend everyone to try this

I keep meaning to try this I brought the book recently,now you have Haldi and found it good I shall certainly give it a go.I must admit I did try the last base as well.Clearly too much oil in that one although my curries were still very good.