hi pp if you are in rye then you are only 12 miles from tenterden and st michaels where Mouchak is my fav restaurant and /or the raja of kent, st. michaels ( voted kent best restaurant 2009 awarded in 2010), the oldest of 3 brothers owns the 4 restaurants chain 1 works in Mouchak as chef 1 in the raja as the chef ( i drive past the raja everyday and the carpark is always packed even monday nights). but mouchak was where it all started though just as a takeaway then after 2-3 years and constant requests from the customers it became a restaurant and now they own 4 of them the best in kent ( raja of kent, st michaels) , the largest in kent (raja of kent in maidstone) seats 288! 1 in dartford and MY favourite MOUCHAK! well worth the trip i think could even meet up for a ruby. ;D

regards
gary

hi jb try ebay, or pop to brick lane in london!
regards
gary

hi solarspace try this link to a large square gas burner output 8.8kw and it only cost 25gbp nearly 15gbp cheaper than jackson, and jerry m got this 1. http://www.gasproducts.co.uk/acatalog/Large_Square_Gas_Boiling_Ring.html
hope this helps
cheers
gary

hi CN i posted a recipe for a chicken tikka karahi many years ago from a place called gemma in st annes in lancashire, type in gemma in the search bar or chicken tikka karahi lol should not be many options
regards
gary

hi guys just my twopeneth 11ltr pot just fill it 3/4 full of onions lol, regards the authenticty of the author pat chapman has been feed us crap for years and he's knwon as the curry king( no offence CK) book after book promising the world and getting a pea! oh and PC uses pinneapple in his dhansak. omg he's poached from here PC and another not so well known site lol!
with regards to the scum skimming it makes total sense ( i do remove it but then again i follow mouchaks recipe not posted, and it to release the oil to the surface of the base sauce) but if you smell it you get that waft of mildly sweet cooked onions lightly spiced, omg EUREKA i've found it lol ;D.
regards
gary

hi currypot you could also check out Bruce edwards curryhouse cookery in downloads section it is an invaluable source of how it is all done and it is a great place to start out. its where it all changed for me 5years ago when this site was just born, lol. and i still read it to this day oh and the update base sauce recipe bruce posted a couple of years ago( yes he is still a member just rather quite)
any way good luck you'll surprise yourself and your wife it just looks so much to do but it will be so worth it!
regards
gary

hi extrahotchile what base do you use mate? and whats you favourite poison?
regards
gary

hi guys
the recipes for the above restaurant and many more including videos can be see at

www.kitchenstreaming.com/

i have said this before but no 1 seems to care or say great as most feedback these days seems to be of the negative kind. most of the videos are from restaurant kitchens the jafflong posted by sean ryan and when cbm lived on the IOW he got friendly with his local and that is where it all started. the jafflong if any1 cares is in dartford kent. its all there on the above site, just registration no fees etc and you can watch to your hearts content

regards and this is the last time i will mention or post this address,
gary

hi eminj you could/should/would use 1-2tsp per dish, remember normally the hotter the dish you tend to up the spice mix eg for a vindaloo/phall max 2tsp so the flavour is not lost to the heat of the chilli powder.

regards
gary

hi axe it will probably be green pepper finely chopped mate.

regards
gary