Very interesting dalpuri. Thanks for sharing.

Not sure about armchairs, but if you try a slightly different spelling you will find plenty of hits for "amchur" on the forum search facility

Looks great CH, thanks for posting

I love mine. Super cheap and put a working edge on my long neglected knives. Maybe it's not going to produce samurai sword type razor edges but for getting blunt knives back in shape it's ideal.

We've had many such discussions in the past and to be honest nothing ever changes. Everyone can air their views but when it comes down to it, only one person's opinion matters - our enigmatic Mr Admin. This site has survived a long time but it might be interesting to speculate whether that was through efficient administration or simply lack of effective competition. That of course may change in the future.

+1

I don't much care whether the ebook appears or whether it lives up to the hype. What does bug me is the never ending backbiting taking up far too much forum space. Life's too short.

Interesting stuff Paul but as I'm sure you know you have to be careful researching things on the Internet due to the frequent vested interest of activists and groups promoting one theory over another. You haven't mentioned your sources so I'm having a hard time assessing how seriously I should take your conclusions. However I appreciate you have the best of intentions in sharing your thoughts so thank you for making the effort to make such a long post.

Ps why is it hard to use lard of supply exceeds demand.? Or did you mean the other way around?

I thought this video was pretty interesting, Cyrus Todiwala (who has gone onto great things but continues to run http://cafespice.co.uk/) teaching Joe Public about Indian restaurant cooking in the early 90s.  Might've already been posted and discussed as it's courtesy of our very own petrolhead:


http://youtu.be/R6rpKbpup0I

The approach to a meat curry was far more like a traditional curry than the base gravy approach of today and the korma got it's own base sauce. Were they still at that time preparing different sauces for each type of curry rather than the one size fits all base we see today.

This huge frying tray with a tap at the back fascinates me, like a large built in frying pan with a tap to add water for making a sauce. It's a pretty strong clue as to how the BIR recipes of that time differed to today:



The rice is cooked in a similar tray (but no tap)

Nice pic chewy. How long is the chicken precooked for to get it tender enough but not falling apart?  Beyond the unavoidable amount which clings to the chicken, is the oil / stock from the pre cooked chicken prized as a flavour enhancer and added to dishes? Or is it carefully drained from the chicken and entirely discarded?

Good spot there Rob. Seems like a reasonably generic recipe, very similar (almost identical) to the IFFU precooked chicken which I've been using for a while and get great results from. This use of oil and stock from the precooked chicken to add depth of flavour to dishes seems to be cropping up a lot too.