Have just noticed a new cookbook coming out next year from the Scottish group of restaurants that include Mother India and The Wee Curry Shop.
Might be worth a look. 

Cheers, Frank. 

http://www.ionmagazine.co.uk/edinburgh/food-and-drink/meet-the-chefs/monir-mohammed-of-mother-india

http://www.randomhouse.co.uk/editions/9781848094420

http://www.welovehotstuff.com/index.html

http://www.theguardian.com/lifeandstyle/2008/jan/27/foodanddrink.restaurants


Something triggered an old memory the other day so i googled it. Its still going and doing very well by the looks.
My old man found this place back in the 80's as there was a record/cd shop on the same street (avid collector)
We used them for both my much younger brother and sisters christenings around 1990.
Excellent food and prices. Different to the usual flavours you would normally find in a standard BIR, neither better nor worse, just different. 
When we used to go there, it looked like your typical british cafe. Slightly run down with net curtains on the windows and was frequented by a few dossers from Rowton house around the corner for a cup of tea and the like.
Not been there since the 90's so a revisit is in order. 
Even though i havent been there in 20 odd years, the reviews speak for themselves.
Recommended and worth a visit.

Cheers, Frank. 

Quote from: George on December 09, 2013, 09:10 AM

Quote from: Bengali Bob on December 09, 2013, 08:40 AM
This is the masala I used.  Dalpuri recommended it for an achari curry.

Many thanks for the extra information - most helpful. Is that Jalpur spice pack fairly readily available, do you know?

I'd say so George.

Quote from: DalPuri on November 14, 2013, 10:02 AM

When i was searching for the Jalpur GM, i must've tried nearly 20 shops before i found it. The two masalas that they all had(and in most cases, only) was tea masala and achar masala, so it must be popular.

A quick search shows the first half dozen or so references saying that blistering occurs when the oil is too hot.
Some dont like this effect and prefer them smoother.
A couple of other suggestions said the fat/oil might not have been cut enough into the flour.(if fat is used)
Another mentioned leaving the dough/discs/prepared uncooked samosas overnight in the fridge (uncovered)

A short extract from The Settlers Cookbook similar to the method adopted by CH.




I've also used a similar method when making parathas.
Instead of rolling out with flour and a pin, ive pressed the balls of dough in my electric chapati maker for 10-20 seconds. They blister slightly and a waxy type of skin is formed. These can be stacked up together without the need for dividers for frying later.

Speaking of wich, walked past this place the other day

http://www.momowich.com/menu-aldgate-east/

Found this handy guide for Asian shops the other day.
http://www.theguardian.com/lifeandstyle/2011/sep/05/londons-asian-supermarkets

Have been to brick lane already and stocked up on tej patta.
100g for 99p from Banglatown c&c ;D
All the searching ive done around the UK for cassia leaves and only finding bay laurel, then i walk into this place and see pallets of them!! 



Also picked up some Pran naga pickle and also Mrs naga (only to see when i got home that theres no naga in it at all, just scotch bonnet!!! ) 

Something else i noticed was that a lot of the cookware in and around brick lane came from dadibhais. 
(and a lot more expensive than up north)
e.g. bought some 8mm square skewers from a place in Accrington for

Quote from: Bengali Bob on November 14, 2013, 09:28 AM
Latest achari effort and my best to date. Made using Jalpur achar masala, as suggested by DalPuri (thanks Frank)

Told you it was a good one. 
When i was searching for the Jalpur GM, i must've tried nearly 20 shops before i found it. The two masalas that they all had(and in most cases, only) was tea masala and achar masala, so it must be popular.

Thanks Paul, had another quick search last night with better results than any previous attempts.
Still not convinced that it was bulgur i had but i did find a few recipes to try.
Looks like Domatesli Pilav/pilavi can be made with either rice or bulgur.

http://oneperfectbite.blogspot.co.uk/2011/10/turkish-tomato-rice-domatesli-pilav.html#.UoQg7nA-Qns

http://billurdan.mutfaksirlari.com/2012/12/10/kimyonlu-kofte-ve-paprikali-bulgur-pilavi-cumin-meat-balls-and-bulgur-with-paprika/

I've had this two or three times in Turkey a few years ago and loved it.
It seemed to me that in one restaurant, it was called brown rice to distinguish it from plain boiled.

Quite a basic meal of koftas with brown(actually an orange colour) rice and salad. It reminded me of my nans rice she used to make which was a simple recipe with very few ingredients.
Fresh tomatoes
tomato puree
garlic
onion
oil
oxo and salt and pepper.

A turkish friend suggested that it might not have been rice at all.  Im sure it was rice though and not bulgur.

Any help would be most welcome.

Thanks, Frank. 



(off topic) I've been reading through the biryani thread on gourmet india. This made me laugh

QuoteCover the pot tightly & put on a very low flame. Let it cook slowly & try to hear the sound coming from the pot. Once the rice is cooked in the water released by the Yogurt & the meat you will hear the sound of frying & that is the time to turn off the heat & let it cook by it-self.


Please do not laugh if I say that I have an old stethoscope, which I use to hear the sound coming from the pot.

;D ;D

You're welcome Currynoob.
Glad to have helped.
(i prefer the flavour of the block over the paste  )