Quote from: Bengali Bob on April 17, 2014, 11:07 PM
I use fresh. But for BIR authenticity tinned is, I believe, the norm. Big tins.

Rob 

Right on it with that post Rob

Quote from: ELW on March 05, 2014, 06:53 PM
I've Just bought some Bengali Bob.  It says 'Tandoori Marinade' on this label, but there was a mixture of both on the shelf. Tried the Punjabi Makhani paste when it came out and found it like smoked paprika in loads of oil. Could easily botch everyone's dinner with this. Recently tried the Hariyali paste(intro price

I've Just bought some Bengali Bob.  It says 'Tandoori Marinade' on this label, but there was a mixture of both on the shelf. Tried the Punjabi Makhani paste when it came out and found it like smoked paprika in loads of oil. Could easily botch everyone's dinner with this. Recently tried the Hariyali paste(intro price

This looks good garp. All my best tikka cooked on a domestic oven has been yoghurt free
Will give this a try
Cheers
Elw

Quote from: sp on February 28, 2014, 09:50 PM
I did, and if I'm honest on first reading it feels a bit like he's "phoned it in", the passion is lacking from this second endeavour and smacks of cashing in - the sale of Curry2Go is documented and for understandable reasons says his heart wasn't in it, a bit like this book.  I'm sure there may be a few nuggets of wisdom in there but overall I'm a little disappointed - 27 videos and 130 pages, with some repetition and a little too much enthusing about the "good old days" of "The Manchester Curry Mile"... recipes are bountiful, if derivative - by his own admission adding this ingredient to that curry makes it a new curry, cue a full page with a "new" curry recipe, instead of saving space and just saying "the simple addition of x at stage y will turn this curry into z"   After re-igniting my passion of curry cookery through his original videos and book maybe I'm being a bit too critical but I do feel a little cheated that IMO the sequel doesn't live up to the high standards set by the first, not that I could do any better!

Good post sp, enough's enough imo, these ebooks are coming thick and fast now, some really good , most old hat. Would like to see the popular restaurants recipes in ebooks, but why would they want to do a thing like that
Cheers
ELW

Hello uksailaway, welcome to the forum. We're all amateurs here, post away 

Quote from: jb on February 23, 2014, 08:03 PM
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?

Some of the original recipe's & book recipe's are a bit muddled jb, though there are videos for each on YT.
There should be loads of spiced oil from the precook methods.
Base is pretty similar to the old Ashoka on here, minus the G&G.
As with Ashoka there are no mix powders used, instead getting spice from the
base/pre cooked meats, imo is an easier way to do it. Either way they end up in the curry all the same
Catch the video of the bhuna being cooked in the t/a if you can, using only a chefs of gravy, but still ending up with the usual amount of curry served
Cheers
ELW

Quote from: kstron on February 22, 2014, 11:17 PM
UB - cheers, yea i'll post pics, but it'll be next time i fire the oven up so might not be for a month or so.

garp - not building an wfo specially. the ovens already been built for pizza so i was just hoping i could use for naan and tandoori cooking also! i've not come across the H4ppy naan method yet but i'll have a look and use it when the ovens not fired up, cheers!

hi kstron, wfo does naan and pizza no worries, unglazed quarry tiles in a domestic oven produces near enough results for both also...
tandoori/tikka without the clay/charcoal?...not managed that yet
cheers
elw

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

Nice one Haldi ! All about the onions

I learned a long time ago to be very patient with Asparagus sufferers. It's a typing mistake Phil

Quote from: gazman1976 on April 09, 2013, 09:20 PM
U should try the punjabi at charing cross, best madras I have had in over a decadd, top notch

May give Punjabi a try next weekend gazman, I've heard its pretty good.
Going off piste, I would recommend Yadgar in Calder Street Govanhill. Don't be put off by the naf shop front & seriously iffy area.
Its the one of only a few places in Glasgow I've seen Asians buy Asian takeaway. The Lamb karahi is off the scale flavourwise.
Prices seem higher than they maybe should though.


**-Autocorrect - off