Thanks for the response CH, I must admit I had to photoshop the image as I had used my phone to take the pic. The actual sauce was a little darker in colour, perhaps the red tinge is slightly off putting. But it taste good.

On my 'to have again' list for certain.

Well done for giving it ago, how do you rate the Mr Naga? I seriously think you need to work on your presentation though But actually, the curry sauce looks good and I would have gladly dived in.

Was the Naan home made or bought in?

Look forward to your culinary curry journey.

It was on Bluestone 42 yesterday and took me back some, so had to post it

http://youtu.be/_FWv1w5UKBM

Does it look that bad that noone has any comment or is it that it was cooked in a BIR? I am honestly confused, I thought it would get a response or two. Oh well.

Quote from: DalPuri on March 20, 2013, 07:45 PM
Tomardo  :

Don't forget the Lidl Salt!

Quote from: DalPuri on March 20, 2013, 08:28 PM
The mixed tikkas in Delhi look delicious! 

Didn't they just, even spicey's peculiar green tikka looked once cooked in the tandoor!

Quote from: Phil [Chaa006] on March 20, 2013, 11:03 AM
Intrigued by this recurring use of "dark meat"; first Axe (I think) and now Gav (via others).  I always thought that "dark meat" was the sole perquisite of prissy Americans and/or a hangover from the Victorian era.  Do people really use "dark meat" rather than "leg", "thigh" or whatever ?

** Phil.

My reference to dark was purely as I couldn't tell if it was drum or thigh, as it was already pulled from the carcass the day before. Otherwise I would refer to dark as being drum, thigh or leg. On the COFIDS spreadsheet commissioned by the FSA, chicken meat is referred to as white or dark.

I much prefer the dark meat to white, it has much better flavour, the best bit for me is the oyster.

Hi Edwin, I wouldn't be adverse to eating the ginger if used as a garnish, but I would prefer it cooked within the dish.

Paul/Phil can you not ask for the offending components to be removed or replaced? I often replace the veg curry with an alternative side dish when ordering a biryani. Just a thought.

I would say that Cassia has a unique flavour just as cinnamon does. Though the two are similar I would say that cassia is less refined and has a muffled taste which I find quite overpowering even when used sparingly in a base. Cinnamon I find has a much more refined flavour but can be very intense.

My experience has lead me to use less cassia than stated in recipes. Could it be due to the brand of cassia, possibly.

Quote from: spiceyokooko on March 19, 2013, 07:25 PM
If you were blindfolded for example and were given say half a dozen Indian BIR dishes to smell, which one would you choose to eat? In the same way, if your blindfold was taken off, would you then change your mind based on what the dishes looked like?

I'm not convinced that appearance guides our choice in terms of what something should taste like. It's a con perpetuated upon us by wily restauranteurs to mislead us into thinking dishes are going to taste better than they actually are.

we make choices on dish descriptions, and past taste experience - not on what they look like.

Sorry to pick up on this late, but I missed a fair part of the debate.

I believe, blindfold removed, I could possibly choose another dish. This would be based on my attention to how much oil is in the dish, how the sauce appears generally, what is in the curry, etc. Smell is but one part of the whole. 

The real problem that causes debate here, is that we are discerning 'curry experts' and understand that colourings are not important or essential (sorry Phil I know you disagree) but the general curry eating nation are not so. I have had several conversations with restaurateurs that have indicated that removing the colouring has had an adverse effect on their custom, which supports Phil theory. But that doesn't mean we need to do this at home.

Past experiences also includes the visual memory of that experience so it does play a part, however much you agree to.

As for the Tandoori Masala, I may well look into it. I know the Rajah masala I have is fairly busy on the ingredient list, but I have wanted to get a spice grinder and this may be a time to do it. I cook alot of tikka and tandoori dishes at home, they are generally my goto fix.