Arjee Bhajee
07805579624
Crowthorne Gardens
Nottingham
NG5 5AQ

I've had meals twice from this place and they are absolutely amazing
It's not "back to the eighties" but it's the next best thing
I had almost given up hope of finding anywhere good, since Bombay Style on Alfreton Road closed.
We had paneer rhogan josh, veg vindaloo,veg phall and garlic coriander naan.
I made the special rice & mushroom rice ,using the Viceroy recipes which are absolutely fantastic
Check those recipes out they are world class.
You can watch again and again to see all detail
I used East End madras curry powder for the spice mix

All the bought curries had a wonderful aroma, and a similar underlying flavour
So they have a brilliant curry gravy!
The rhogan josh was so garlicky (lovely)
the vindaloo had a good heat and subtle spicing
and the phall had the extra heat, I so love
It came to just over ?12
The last time I spent money so worthwhile, was went I ordered from them before
If they are near you, try them out
You won't be sorry

Quote from: ligs on March 09, 2013, 06:20 PM
i have made several bases and they all turn out similar but i bought a portion of base from my TA and it was completly diffarent

if that's sorted it would be amazing
I can't wait for this to start happening

Quote from: Phil [Chaa006] on March 09, 2013, 06:26 PM
I cook a cupful of rice at a time; I have never counted the cumin seeds that I add, but I would estimate that there are between one and two hundred added.
** Phil.

All the times I've seen a chef cooking these, they are fried at the start of the recipe
This brings out the flavour
Are you frying them before boiling, or just boiling?

Quote from: JamesJeffery on March 10, 2013, 12:16 AM
Are these "hangovers" more common as we get older? They've only started happening recently. Or are there any tips for reducing them?

It's how the curry has been cooked
Change your local
If you have a really hot curry there will always be a bit of "reaction", but it doesn't have to be that bad

Quote from: Axe on March 09, 2013, 02:30 PM
Are you sure? Mine certainly doesn't. The black cardamon I have has an almost acrid smokiness to it but not my black cumin which is more like a darker more intense cumin taste, but certainly not smoky. 

The insides of black cardamon has more of a medicinal flavour but the outside is smokey
One place I knew interchanged the two spices, with no discernible difference to their rice

For a takeaway portion of rice I wouldn't use more than about ten black cummin seeds
Literally a pinch
It needs to be kept subtle
I can understand anybody not liking black cummin though, it is very strong

and yes, after five years most spices will be past their best
But believe me, these little devils still remain robust
I suppose that's partly due to them not being ground
I had 10 year old whole star anise and that kept fine, too
I keep my whole spices in jars and in the dark

Ground spices go off in a few months
As soon as they are ground, the clock is ticking

Talking of hating things, I once bought some black salt
That stuff has got to be smelt to be believed
It smells almost like rotten eggs
After the recipe was tried, which required it, I threw that away

Seriously never again

Quote from: meggeth on March 08, 2013, 08:06 PM
Tried black cumin seeds today for the first time,  they taste very similar to black cardomon, which I also dislike.

Hi Meggeth
Black cummin and black cardamon have similar smokey tastes
But either of them should be used very sparingly
Just a tiny amount or they dominate and ruin dishes
Two places I know use black cummin in their pillau rice
But just a touch
If they are subtle they are very very nice
For the quantities of my home use, one pack of black cummin, will last me probably 5 years
Black cardamon goes into garam masala too
And that spice is widely used in many BIR dishes

Well, I can't wait, & I want to buy it now!
Is there any release date?
It sounds as if it still isn't written
If Chris is asking people recipe request, it can't be
Can it?
C'mon Chris don't be such a tease!

What's going on?
When can we expect it?

I'd like to see him do another promotional video, it was very entertaining
I want to buy the pdf too,  but the video was really something
My whole family watched it
There never have been, more dramatic pauses

I made the omelette, today as well
Very pleased with it
I had it with jacket potatoes and Pataks Brinjal (aubergine) pickle
I think I would like it a bit hotter
Next time, I'll double the chillies
It's so quick to make!

I've just made this base, too
So much talk about it, got me quite excited
I boiled 7 kg of onions for two hours along with the whole cummin and whole corianderI
The smell was really quite nice
Slightly spicy but not overpowering
Next stage:
blend the onions, add oil and other spices
I admit it
I bottled out
I was measuring the oil and adding from a jug
I got to a full litre and thought "no"
I couldn't add any more
It was quite clear, this would be too much
The oil actually thinned the mixture out
Being as you don't add water, something was needed, because it was very thick
Anyhow, I continued simmering the gravy for another two hours
The whole thing looked and smelt very encouraging

Then I made the curry sauce as posted by bb1 and added pre fried mushrooms

What did I think?
Well the curry really did have a moreish flavour, but it is oily
Very very oily
and that's using less oil than originally said
The oil upset my wife and I felt a little embarassed
The flavour is odd
You can definitely taste the coriander and turmeric
I could also taste the coconut
It reminded me slightly of the Taz base
That had quite a coriander flavour too
Unfortunately there is no way I could  cook with this amount of oil in the base
I've thrown nearly all of it away and froze just a litre
But there is promise in the flavour
I just don't know how to modify it
But I must add, it is very mooreish and well worth trying something so different
Thanks BB1 for posting