It will be 3 years in June since anyone new joined. Like I said somewhere, it's proper exclusive on here.

Seriously though CRO is still a major resource for BIR cooking. Only recently I saw one of the big FB curry groups citing a post from here. One of CT's, on a chicken jhul (or similar) curry.  I have also seen one of Santa's posts (and others) referenced. I suspect when we are open for business again there will be many new members chomping at the bit to sign up. The FB groups are fine, but there is no real analysis, or critique, like here. So, in the meantime, it's good we are here to keep the fires burning.

Rob

Derby Dave also does a Bottle Masala tempest. I haven't tried it.

Omemade actually make Misty Ricardo's spice blends for him. Derby Dave and Misty are both moderators on a Facebook curry group (The Curry Secret) so perhaps there is a connection.  I recall Dave did post some pics of his Bottle curry there that looked interesting.

Found the Curry Secret to be a nice group. The BIR dishes (main focus) are decidedly new school, but there is lots of trad cooking as well, sponsored and independent. There are also a few guys on there who travel to Goa regularly. Their photos/descriptions of food over there are certainly inspiring. Looks quality stuff. Cheap too.

Rob

https://derbydave.online/

Quote from: curryhell on February 24, 2025, 06:52 PM
Mmm, i'm liking the look of that Rob.  Do post the recipe.  I have just the tool to produce an egg nest to wrap the shami in  .

Look forward to seeing your gadget CH. I am typing up the recipe now. It was fun reading this thread again. Where has the time gone? Chef Din has a video on the pate style Shami, but with beef. Worth a watch. Interesting how he feels we are unlikely to have come across one done this way in a BIR. Pretty much all I can remember from my Manchester days. The spicing for my Shami is somewhat different though.  Demographics again I suppose.

https://youtu.be/kSSbEeZYu4c?si=hncZvW7IobdYwr3n

On Shami/Reshmi kebabs found the menu of an early TA I remember. They are still going in the same place.  May have been taken over several times by now, but perhaps still the same Pakistani family running it.  Like many they have branched out and do pizza, SFC, burgers etc., but parts of the menu remind me of times gone by, with several high quality Northern touches.

In the Appetisers section you will see both Shami and Reshmi kebabs (the latter with egg).  Reds onions on the menu too, as are chips with red salt.

Off topic but merit worthy.

Special offers. The Monster kebab. The biggest kebab in Stockport.

Kids menu.  Korma and chips.

House specialities/Chef's recommendation. Extensive balti and karahi selection. Cherry picks of popular Bangladeshi dishes.  A notable Mr Naga section. So not the usual chef's description. For example, Chef's special Naga spices. It's Mr Naga himself!  I like this.

More cherry picking.  On the Desserts menu there are Banana fritters/Pineapple fritters. Brilliant idea!

https://moonlightreddish.com/about

Rob

No mutton at my local butchers recently so having to make do with lamb.




Lamb pre-cook




Lamb curry







Ultra lush. Old school BIR taste and quality, me thinks. Depth of flavour, aromatics, salt, balance. Would be even better with mutton though.

Rob

All sorted. Proper job. Hardly took any time at all 





Rob

Quote from: Peripatetic Phil on February 19, 2025, 04:13 PM

Quote from: Kashmiri Bob on February 19, 2025, 09:15 AM
His finished dish photo (below) perhaps lacks a little something, I can't put my finger on it ...

A pitta bread, perhaps ?!

I am going to give the Iceland stuff a go again Phil. By itself. I have a bag of Oyster & Spring onion sauce though, just in case.

Rob 

Some recent prep and efforts

Shami kebabs (Abdul's)




Manchester red onions




Balti garlic chicken




Kashmiri chicken and lime curry




Pre-cooked chicken thigh




Chicken curry




Rob

Quote from: peshwarinaan on February 19, 2025, 01:37 AM

https://shawarmapolice.com/2017/08/04/farmfoods-l-a-diner-doner-meat/

Oh no, Bob - did you read that review? It gives it a score of 0/10 and says:

QuoteIt has the texture of a graveyard
Tastes like existential dread
When you open the packet, it smells like someone has farted on it
There are absolutely no redeeming features about this product. None whatsoever.

Yes, a fair appraisal and summary. Could also apply to the other ready-made doner meat brands I have tried.

His finished dish photo (below) perhaps lacks a little something, I can't put my finger on it, but overall It's a useful review.






Rob

Quote from: Peripatetic Phil on February 17, 2025, 01:30 PM

Quote from: Kashmiri Bob on February 17, 2025, 12:31 PM
LA diner much better, especially when pimped. Iceland probably the most realistic and greasy.

Hmmm, just tried LA Diner doner on your recommendation, Rob, but (IMHO) it lacks almost everything I would hope for in a good doner.  Quite apart from anything else, it (a) fail miserably to approach anything like eating temperature after 12 minutes at 200C in an oven as recommended, and (b) needed additional salt.  I'll may finish the pack up, but won't be in any hurry to do so.  Sorry.
--
** Phil.

The oven is inadvisable for these ready mades Phil, imo. Defrost in the micro and straight into a pre-heated wok, with oil/fat and whatever else you takes your fancy. I quite like Blue Dragon sweet chilli & garlic.  Chopped fresh chillies and freshly ground black/timut pepper. Stir fry. I recall the Iceland Doner meat was your recommendation. Found it on the greasy side for me but tasted OK. The hob for this one too.

No crunchy veg, mayo and hot sauce on a doner is like having a pork sausage without any mustard. Or a bacon sarnie without HP sauce or tomato ketchup. Fish & chips with no salt & vinegar.  Each to their own though

Rob

Agree. Farm foods Jahan doner meat is awful.  LA diner much better, especially when pimped. Iceland probably the most realistic and greasy. Here is a detailed review of the LA Diner meat:

https://shawarmapolice.com/2017/08/04/farmfoods-l-a-diner-doner-meat/

TA doner kebabs seem to involve paying curry prices these days (£7-10) so not for me.  Can't go wrong with LA Diner. The stir fry sauces make it a bit like the Shazanz (Birmingham) Sherpur Doner.  Pretty good to be honest. Salad and a hot sauce etc is a must though. I am very proud of my sauce. Modelled on the hot sauce sachet that comes with a Bombay Bad Boy pot noodle. So, fairly hot and, importantly, super smooth with a hint of cumin.

Rob