Both look fantastic Rob and I very much like the sound of that rice

  I was having bangers and mash for tea but am now craving curry and rice.  Damn you Rob, I'm off to get gravy and chicken out of the freezer.  What's that red sauce over the samosas?

Nice work Rob.  Glad the gadget worked well for you.  Was it better than the paneer you can buy?  I too remember the days of cream at the top of the milk bottle    Been doing a bit of basic traditional indian cooking recently.  It's prompting a  few questions on how the traditional process transposes to BIR practices and the pitfall we sometimes have.  Food for thought 

Quote from: Kashmiri Bob on June 06, 2025, 04:02 PM
It's good to see the art of the janky salad has not been lost. Still used in a lot in restaurants. The problem nowadays though is the increased likelihood of a janky curry as well.

I hadn't thought of using the resultant stock in a curry. Worth exploring next time I cook tikka or tandoori 

Those pics are making me hungry Rob.  The penetration of that marinade (and colouring) is quite stark.  Often heard and use the adjective "jank", but not the Americanism "janky" 

Everything comes to those who wait, so I'm told Rob.   Look forward to it.

Watching this at lunchtime was not a good idea 

Lol, you forgot the large flat cap mushroom Rob. Classic dishes, does pie mash and liquor qualify?

Any chance of your recipe Rob?  I really am yearning for the taste of a decent reshmi kebab or two    I can then  show you my gadget for creating the egg net to wrap round it then.  Surprised at Din's comments on how they made these in the restaurant back in the day.  My experience of reshmi and shami at my local Bangladeshi restaurant back in the 80's was as per the traditional method and not simply using the same mix as for keema but making a round pate and frying it.  Maybe I was just spoilt.  Obviously, nowadays that is exactly what you're gonna get  due to cost and expedience

   When I see your pic, i realised I've an almost identical gadget hidden in the cupboard.  Not a Spong model but and not quite as vintage as yours, as mine has a plastic handle but fairly retro, since it's been in my kitchen for 35+ years and it was bought second hand at a  car boot sale. Mine has an "ideal home exhibition" sticker on it. As you can guess, it hasn't seen much use. Out of sight, out of mind lol, but ideal for making fresh bread crumbs for stuffing, which was the last time I used it back in .............. it's been a while