Tandoori Lamb Chops (but only from certain places!)
Seekh kebabs
Mixed Samosa (Veg & Keema)

 Well done Mick and I wish you every success mate.

I wonder how many recipes he has used or at least been inspired by from off here.  I would love it if I thought one of my recipes was actually selling across a counter, not for any acknowledgment, but just for satisfaction really.

Ray

Guy's,

I have had Chicken Chaat on a number of occasions from my local TA, sometimes with cucumber in it, and sometimes without and I have to say, the Chaat with the cucumber in did taste much nicer but I didn't like the texture of the cooked cucumber in my mouth!

Ray

Hi Chris,

As Stephen said, I explored this back in late 2010, and I was very happy with the results.  It was interesting to discover that, even though I'd used exactly the same ingredients as I would when making my usual base at that time, the flavour changed somewhat.  Don't let that put you off though, as the flavour was just as good in my opinion.

Anyway, here is the link to the thread that I started back then.  Page 2 is where the interesting bit starts https://curry-recipes.co.uk/curry/index.php/topic,5180.0.html

Hope you enjoy reading it,

Ray

I would just like to say, that a good proportion of my post's will be of no value whatsoever to anyone, hence, my reduced activity of late.  If I was to continue talking for talkings sake, I'd have turned into my wife before now ;D

Ray

An excellent report GOTG.

What a pity that you haven't got the book.  It would have been good to see how your experience would compare with the recipes from the book.

Ray

On a similar theme, did anyone see the 'Joy's of Curry'?  Nothing there that anybody on cr0 wouldn't already know but still, good to have things confirmed.

Ray

Hi MT,

I don't know what more I can say that hasn't already been said.  That looks so amazing and I know you must have put the graft in to achieve such excellent results.

Absolutely stunning.

Ray

Quote from: PaulP on October 18, 2012, 02:33 PM
If you took the skin off chicken wings there wouldn't be much left to eat.

Paul

I have actually done that Paul and whilst they turned out very nice indeed, they was an absolute pain in the arse to prepare and just not worth the effort (if you were to do them commercially).

Ray

Hi Chaps,

Also being from Manchester, the Shami kebab that I'm used to is as GOTG describes, a pattie, dipped in egg and fried but often with smashed lentils mixed in the keema.  I have had what DP decribes as a pattie with almost a pate type texture and whilst I enjoyed the flavour, I didn't like the texture much!

So, here something else to 'muddy the waters', what is a Reshmi Kebab?

Ray