DD,

Good to see you back on the curry.

I buy from IFFU. Looks like 3rd order is becoming due.

To make myself would be parker21 mouchak and then yours.

Mix powder is one thing I'd still like to explore but is well down the list.

Gut feeling add more turmeric to mouchak and not far from IFFU.

Best wishes

Ghoulie,

Xmas is clearly early this year.

You must be quite a foodie.

Been wanting to explore tahine for a while. Will need to find some black lime powder.

Never eaten  shawarma although the rusholme post had put it down as a firm to do.

Defo going try this out. Much appreciated making the effort. 

Best wishes

Sverige

Anyone who wants to make top notch needs to watch the h4ppy-chris video (27 mins well worth)

I started using the method and recipe nearly 12 months ago. It does produce top notch naan.

I struggled with the amount of sugar and use of baking powder. I tried experimenting but in fixing these I broke the magic of the original recipe. 

The SP recipe fixes these 2 issues for me.

The only remaining unknown for me is to adopt the h4ppy-chris 3 day ferment ( which I'm big fan of) into the SP recipe and h4ppy-chris method.

In short they are very similar - SP softer (all milk) and less sweet and no after taste from the baking powder.

As the posts show it really comes down to personal preference. Make them both then decide yourself.

Ghoulie,

Good to hear from you.

I got lost getting there and won't be going back to anywhere near anytime soon. Will stick to Warrington.

will lookout for Mughli Rusholme though as I do get to the mile and would like to change my perception of as an eating destination. 

Garp,

It's down to individual expectation. 

I was happy with the h4ppy-chris naan till I sampled naan at the hilal in timperly on a night out.

They did remind me of midland naan. Quite thin and not doughy.

The SP naan is a real find for me. Perfect. As I say my naan journey is done.

Tandoor or no tandoor being irrelevant to me. It's what I can produce with what I have and how close that is to the best BIR land has to offer.

Anyone who is sold on the h4ppy-chris recipe can stick to it. I do rate it. I just was never happy with the sugar and a slight tang that I've never been able to bottom. Until SP that is.

Sverige,

Ice cube it. It freezes with no loss in quality.

I use it in red CTM.

It's real good stuff and you could use in other dishes to suit what you like.

Naga,

Exactly as you describe was for me too.

Yes. All eaten family loved them.

A small sprinkle of purchased garlic salt also took them to restaurant level. A pastry brush of melted butter and garlic powder was also added before the salt.

Family was 100% satisfied and told me search no more.

Obviously the tarva is not as good as tandoor but I can live with the gap.

Mr.mojorisin and chrisnw have convinced me to look further into chillies.

I think h4ppy-chris initially got me interested. Me not knowing the proper name bullet chilli. I'd known them as squat fat.

In short I now use fresh green chilli (the long thin ones) and the squat along with the red long ones.

I also have a bag of extra hot crushed red chilli and a bag of whole red chillis.

Next up has got to be those dry kashmiri like in mr.mojorisin photo - I've never tried them and feel I need to. Certainly given chrisnw endorsement.

In short I don't feel I have enough understanding on what you might assume to be a simple picture which clearly is not.

pic of the SP naan 1st go (before coating)

Secret Santa,

not much takes me by surprise these days on BIR. this was a shock - a big oversight by myself (i'd never checked it out).

i've already used third of a bag in a week. i'm not saying that other brands will not be as good (TRS i always rate too).

the nearest example i can think of is paprika - buy the supermarket stuff and its OK, get the spanish stuff and a world of difference.

best wishes