I think you may have a new friend, Rob

That looks like a cracker, mate.

A little hot for me: I actually burned my finger when I touched the picture on my phone.

What you gonna try next?

LMAO at uclown (the A is for Asafoetida btw)

Is Sam's TA successful? Is it any good? - any better than TA's who have heard of asafoetida?

Earlier in the live 'broadcast' he stated that he preferred traditional Indian cookery to BIR. Surely he would have encountered asafoetida in that!!!

I still think Chris 'moderates' him

In defence of Sam, I've never known asafoetida to be called hing. I don't know if Chris explained it to him (or indeed if Chris knew) it was the same thing.

If he had never heard of asafoetida, I'd doubt his credentials, but hing, na.

Cracking idea and execution bud

That does indeed look yummy, Ed.

Nice one

I'm not a fan of using Patak's pastes, simply because it goes against how I want to create my dishes. I think that the use of such pastes, regardless of the taste, reduces the stature of those preparing the dish from chef to cook.

Throwing in some Patak's paste is obviously easier in a busy TA, but I don't work in a TA, nor do I ever wish to. So I want to recreate the flavour of the TA from the basic elements, without necessarily using the same ingredients or techniques.

I wouldn't necessarily agree that the curries of yesteryear were better than todays - nor could I disagree. It's all down to personal taste - like music - some people prefer Kylie to Mozart - who is to say who is right!!

What I would say about Sam's theory on why the curries of yesteryear taste better than todays - remember, Sam is a TA cook, and seems like a decent enough guy, but he isn't an evolutionary biologist - his thoughts shouldn't be taken as fact.

I just hope that if it is ever released it will include subtitles for those without whiny voices

Well said CH