Hi
Vindaloo-crazy, do you have a recipe please for scouse.
Regards

Hi

Sorry not for curry but was introduced to frozen many years ago by a friend, who would recommend the tinned as better used as a door stop!

Regards 

Hi

Welcome, so that's your first attempt! Think someone just reset the bar. That looks better than most BIRs serve.

Regards

Hi
Thank you for all your work here. Yes it's possibly of topic but curry on toast? In the morning.
Regards

Hi

Wotsupnow, when you say Daddies do you mean colour, taste or both. If it's colour then it's about right, but taste! very strange. Please could you say where you bought it as East End is a Brum company. The one on top in the image says Korma, so are the three named just examples of a much bigger range?

Regards

Hi
Must admit, the relaxed air is preferred. JerryM had a dabble at the Gurkha yet?

Hi
I find it best to let the base cool, yes it may take several hours but it is still cooking and breaking down the fibres.Then wizz,or pass it through a tammy,takes a little work but will last.
Regards

Hi

I know I've raised this before on other posts. Very early BIR's were no more than a front room of a house and the food cooked on a domestic stove. So catering equipment really came into it when formal business were established, a domestic cooker would struggle to take the knocks of a buys kitchen. Yet was fine when only a few needed to be done.

Regards

Hi

Mustard oil and mustard seed oil are one in the same. As to the quality, one may be cold pressed one may use heat but that's another debate.

Regards

Hi

Solarsplace, tumbled chicken is basically that, imagine placing chichen breasts in a cement mixer with a mild brine solution. The chicken takes up the water and hey the chicken weighs more. I find it gives a almost boiled taste when cooked, cover it in tikka and would you notice.

Regards