Simply perfect.

http://www.youtube.com/watch?v=AFwn4VQ-9E0

Quote from: currylover40 on June 23, 2013, 01:59 PM
Just bought some ghee , never have before. Should i refrigerate it or keep in cupboard ?
Seems to be mixed opinions when i've done a search.

According to this F.A.Q, there is no need to refrigerate ghee.
http://www.pureindianfoods.com/ghee-faq-a/254.htm

I stopped refrigerating mine, because not only it is difficult to spoon off a specific amount of ghee out of the tin when solid (i.e refrigerated) and it also took a considerable amount of space in the fridge

Regarding the topic, ghee is good, it adds sort of a buttery flavour and thickens the sauce somewhat, but one of the main issues is that it starts to solidify as the food goes cold. I picked a tip from bengali bob to  mix of veg oil and ghee to try and prevent that effect.

I can't stand butter chicken. I didn't particularly enjoyed the balti in one of my local TAs due to the excess vinegary sour notes in both times I ordered it, but was not a deal breaker like butter chicken where I had to bin it. I have a very vague memory of dipping a naan in a colleague's achari chicken and not enjoying the flavour much. Achar is definitely on my list to try again though!

Quote from: Phil [Chaa006] on June 22, 2013, 06:40 PM
Most of the image is accurate, but I never wear an apron, even when carving meet as that guy is clearly about to do ...
Anyhow, he's not very familiar with good chainsaw practice :  where are his safety hat, visor, chaps, etc. ?!

So pedant and finicky, Phil!

Quote from: Stephen Lindsay on June 22, 2013, 07:11 PM
goncalo I can't comment on the balti but the pathia I do know well. Sweet and sour due to the combination of sweet (mango chutney, sugar) and sour (lemon juice), I also like mine's to be red but that's optional in my opinion.

Thank you Stephen. I seem to recall a recent conversation with another member and he noted the "sour notes" of a pathia as one of its characteristics, thanks for the addition of what makes the sweet part of it. I have just found your pathia recipe as well, which I will aim to try tomorrow!

I've never had a pathia and I've only had 2 baltis that I can remember. What is the main features of these curries? What makes a pathia a pathia and a balti a balti?

Thanks! Just trying to branch out into unexplored territory.

I can't imagine you any different, Phil. Anyways, tell us the truth, how is the carpet.

whatever that is, looks pretty appetizing!

Quote from: DalPuri on June 22, 2013, 03:32 PM
www.youtube.com/watch?v=D7VAOuIePVo

The great zappa... brilliant stuff

Got confirmation: It's tikka paste.