Thanks Edwin. I generally stick with a mild madras sauce as I have never really had a veg curry that I really liked with my byriani and my last attempt at trying to make one was an epic fail of mushy veggies

Last night's byriani with iffu's tikka


My presentation/photo skills are a work in progress, but I am not really one to care about the looks, so sorry for the more finicky of you!

fair enough, I didn't get to read your comment on youtube

I'd order that one based on the description! well done bob!

Personally I have no incentives to try your korma, when the way I cook my own is generally far superior to a BIR, hence I have no intent to go looking for changes. However, your recipe rings badly at many levels, for instance:

1. the use of olive oil
2. the use of desiccated coconut
3. the amount of cream used

As George, I also don't see why making a distinction of kormas=girls and boys=vindaloo, I've a sweet tooth (many in fact) and I'd just as happily eat a proper korma as I'd eat a proper vindaloo.

for a tikka massala, that chicken looks a bit on the white side

Good video Chris. Thanks for making a positive contribution to the community!

It is somewhat similar to the way I have been experimenting lately.

what's the difference between a bombay rogan josh and a normal rj?

Quote from: StoneCut on June 26, 2013, 03:04 PM
You'll find Naan recipes using only yeast, recipes using sourdough starter (which is also a yeast, btw), recipes using only baking soda, recipes using baking powder, and recipes using a combination of all leavening agents - if you search hard enough.

It's thinkable that a BIR would not use a yeasted dough because it could over-rise easily. Then again, Pizza shops always use yeast and they can use their dough all day. Most BIR recipes for Naan (I think I have more than 20 of them) use either Baking soda or Baking powder a combination of both. Some also use a tiny bit of yeast.

I don't think you'll find a BIR that uses a sourdough starter, though... have you ever used one? They are a lot of work.

I'll stay out of this discussion from now on so as not to turn off any others who might have "better" input.

before you go can you clarify the difference between baking soda and baking powder?

I'm using this:


And I bought this yeast for my previous attempt.



Could you please validate if I'm using the right thing?

Thanks

Good information so far. Do you find their recipes to be generally accurate or do you always end up changing a few bits and pieces?