Cool, dont be put off big man, keep posting 

And you'll be right, but its not necessarily a bad thing. cr0 sorting the wheat from the chaff and i mean that in the nicest possible way.

Quote from: hampshire hog on November 23, 2011, 08:36 PM
Sorry I'm loosing the plot with this site - what right have you to quote - 'he's not a chef but the owner' - 'thats not a bhuna' - when you don't actually know anything about him or his T/A or Resturant or what the food tastes like

Whats wrong with you lot!!!!!!!!!!!!!!!!

Someone posts interesting and new informative videos about cooking BIR curry - which you all are passionate about and want to achive - then slag the living **** out of it - is it me

Relax Mr, to be fair no ones said he recipes are shite? just that his naan, bhuna, madras [ok madras looks ok to me] just don't look 'all that' which they don't. high standards nowadays mate high standards.

Quote from: George on November 18, 2011, 06:09 PM
I could post the text here but it's so offensive, perhaps I shouldn't.

Good thinking, best let sleeping dogs lie.. it's well over time for everyone to move on. Peace.

effing legend you done any more clones?

The Madras 100% Clone (of my local BIR)
https://curry-recipes.co.uk/curry/index.php?topic=674.0

Now i remember the "in 2 curry" forum, a some of the old boys are still knocking about pete [haldi], graeme, Stew[admin], stewpot, markj, CC, CK, the list goes on.

in 2 curry went belly up and cr0 was born, i remember Pete emailing me about a his new base findings and thinking this is it!! curry heaven.. and the trials and spice mixes went back and forth [still does today]

however this recipe still sticks in my mind, one because he [Darth] posted with photos and two, once made.. made me among my mates a effing curry legend

now almost 30 000 views [and copied and pasted all around the web] it was born here at cr0 and this deserves a another looky because it really does make a really good madras... perhaps a little to much GM for my liking but the garlic and chill just does it for me.

My rally call is if you have the time is to cook this recipe and post your results and pic's and PM Darthphall to say thanks you never know the legend may even bless us with his presence again.

I'm gonna do it tuesday/wednesday... and get back.

All the best and to another 30 thousand views UB. 

your welcome.. right then I'm of to the boozer for a tank load of lager!

i use rounded tsp mate

Quote from: curryhell on November 13, 2011, 11:46 AM
they look absolutely fantastic UB and the real deal.  I wonder how i would fare doing it with my electic hob.  I suppose there's only one way to find out!! :

Remember this is CBM's recipe [hes kindly given me permission to post his recipe] so dont thank me thank CBM, it does work on electric but not as well.

Quote from: natterjak on November 13, 2011, 10:39 AM
Thanks guys - to answer Martin's question I don't have a tava at this stage, if I start to make naans regularly I would consider getting one, but don't want to rush out and buy (another) bit of kitchen equipment which might become a cupboard queen if the initial enthusiasm fades.

I'll try your suggestions and with ref to CA's post it seems there are a few variables I can play with to get them rising correctly.  Just might take a few goes to get it right.  Cheers all 

I reckon Ive made more naans then Curry's! and i have done alsorts for that restaurant naan even building a couple of tandoori ovens.. i used to use yeast, yogurt, SR flour and BP all in one recipe    but the secret is keep it simple.
FWIW Ive posted Mick's [cbm] recipe for naan, its by far the best Ive made.

https://curry-recipes.co.uk/curry/index.php?topic=6282.msg62717;topicseen#msg62717

All the best UB.