I guess times are difficult. Noticed more and more restaurants doing the groupon thing as well to get people in the door.  Bought one myself for a Bangladeshi restaurant here in Birmingham.  You get a popadom and starter (which includes the Aubergine Delight) and a main course for two, for 12 quid.  The voucher value is 32 quid so quite a discount.  Not used it yet.  The good lady has her eye on the chicken pasanda (contains numeg and red wine no less).  Be interesting to see how it fairs to my offering the other week using 941bars recipe. I'm fairly confident the 941 special cant be matched.

Can still get on-the-bone meat in the curry at the Kabana in Manchester.  Well worth a try if anyones in the area.  Parking is a nightmare though and can end up costing more then your food. 

Impressive!  Anyone here use this method?

How Indian Kitchen Works

Excellent result.  I'll cook the rest tonight and the chops tomorrow.  It's a great recipe.  Making a kilo I think I over did the paste a bit, but not to worry.  Its yoghurt-free tikka from now on for sure.  Much better texture and super juicy.  I suspect the cooking time can also be reduced somewhat without the yoghurt.  I'll be upping the fresh garlic and ginger paste and trying it next with my own recipe.  I suppose mine is actually garlic chicken tikka.  Top recipe from the CR0 forum.  Many thanks Blade and Steve. If anyone has yet to try it give it a go. Rob.   

Quote from: SteveAUS on September 04, 2012, 10:41 AM
Thanks Chris and Rob.

Rob, it doesnt say how much tamarind is on the jar unfortunately. I dont think I will go back to using yoghurt in my marinades. I use an orange and red powdered food colouring made by Bush (in a little square yellow tin) instead of just orange as per the recipe. Makes a fantastic colour. I can take a pic of the tin if interested.

Cheers
Steve

Think this recipe is going to be a major finding for me.  Ive got a kilo of chicken breast marinating now and also some rather nice lamb chops.  Been fairly happy with my own recipe, but never been keen on the yoghurt and the good lady dislikes the stuff.  Asked me to make it with soya yoghurt once.  Anyway, first think I noticed is Blades recipe completely covers the chicken quicky whereas my recipe took quite a bit of care to ensure everything was coated properly.  I tasted the marinade beforehand and it struck me as being quite bitter, but not unpleasant.  Ill cook a couple tonight and see how it is.  Picked up a jar of the Pataks Tandoori curry paste on the way back from the butchers Steve and the label on mine reckons it contains 22 % tamarind (and 22 % ginger).  Not seen your make of food colour before; looks good stuff.  Rob.   

Quote from: SteveAUS on September 03, 2012, 10:28 AM
Ready to go in

Looks amazing.  The uncooked picture looks much more like what you see on display at kebab houses (good ones at that) than my current recipe.  Had a look at Blades recipe and its similar to mine, except I use a Simtom paste and  a bit of tandoori powder,  and yogurt.  Can't wait to try this out minus the yoghurt, as I suppose this will also help the marinade get deeper into the chicken.  Any idea how much tamarind is in the Pataks paste Steve?  Cheers, Rob.

This is totally brilliant!  Somehow, I am going to cram a chicken into the Prestige for my next base gravy.  Must add great flavour and depth to the mix.   

Magenta. Welsh progressive rock wizards cover version of the classic Wonderous Stories.

Magenta : Wonderous Stories (FULL Version)

Christina (The Princess of Prog) has won the Classic Rock Society Award for Best Female Vocalist a record 6 times. Also. Best band, best guitarist, best live show ? Classic Rock Society Awards. Their album, ?Seven?, included in Classic Rock Presents Prog?s top 50 prog albums of all time.

Enjoy!

Rob

http://www.magenta-web.co.uk/

Quote from: Phil [Chaa006] on September 02, 2012, 08:06 PM

Quote from: vinders on September 02, 2012, 07:27 PM
That would make for excellent viewing Phil, unfortunately I don't know anyone in media. I wonder if any of the other members do? Whether or nor CRO could provide financial help is another question, though perhaps there are other ways of approaching the question - perhaps some municipalities would be in favour of sponsoring a project (especially where there is an annual Indian-themed event in Southampton) or even some of the spice manufacturers. All this with help from CRO. It wouldn't be easy but maybe not impossible. On the other hand, maybe I should get back to the cooking ...

Definitely not !  Ideas such as yours are a great way to breath new life into this forum.  Sadly I too do not know anyone in television (well, not in this country, at least, and I can't see the Czech Republic -- where I do have contacts -- being overly interested in the idea ...).  So, over to the other members of the forum ...

** Phil.

I think Phils probably right.  The notion that a BIR curry is currently not as it should be wouldnt go down too well with the multi-million industry that it is now.  Also, the popular media tend to highlight the newer, up-market, modern curry cuisine, where many of the traditional dishes arent even on the menu.  But, its a good idea and on a smaller scale could attract interest; local radio perhaps?

Rob

Hmm.  This is interesting.  I've avoided MSG as too much keeps me awake at night (L-glutamate is the main excitatory amino acid neurotransmitter in the human brain). Some TAs I know over do it for sure, particularly noticable in the vegetable dishes. But it is an remarkable flavour enhancer.  Most of the Asian shops stock it.  Reckon I'll give it a go. Tip of the tsp to start with.