Hello guys,

Can anyone tell me, is there is a difference between a Balti and a BIR.  Reading a post earlier, it seems that I may have wrongly assumed that they are one of the same thing?  I always thought that the difference was that a Balti was cooked in a Balti wok or a Karahi, where as a BIR was cooked in a pan?  I am currently using the "Authentic Balti Curry" book written by Mohammed Ali Haydor & Andy Holmes and the results that I am getting are unbelievable, better than most BIR's that I have been in.  By the way, this site is truly fantastic and by far the most informative that I have been on so far. 

Thankyou all very much.

Ray

Hi all,

This is the first recipe that I have tried on this site. I have got to say, that it was truly amazing.  I love lamb tikka, especially from my local kebab house but, every time I have had a go at making it, I have always used yogurt. To be honest, I hate the stuff, and have never really achieved the desired results.  When I noticed that this contained none of the dreaded stuff, I just had to make it.

It was by far the best that I have ever tasted, so much so, that I raced round to my local kebab house to let them taste a sample. Unfortunately, all but one of the staff, are vegetarians . Luckily for me, the one that tasted it was one of the chef's ;D. He liked it so much, that he has asked ME for the recipe.

Not quite sure what the protocol is, on passing on recipes from off this site, as it's usually me pestering them, for their recipe's . If nobody objects, I will pass the recipe on in return for some of their recipe's to re-post back on here for all to share.

What a great site this is by the way. Who ever got this site going should be so proud of themselves as should all the contributing members.

Thanks once again,
Ray