Then you need to all switch your computers/phones/tablets off and get out more! :-)

Ok look "best pan on earth" might have been an exaggeration. I should have put "the best pan I've ever used". Is that better? Sorry guys got better things to do than nit pick over minute details. Garp I doubt there is anything ground breaking in what I know but it works fine for me. You are more than welcome to ask me anything you like.

Ha ha are you and Phil the judge and jury today or something Garp? Look what do you care? It's just a curry. It's a recipe that has given me personally a curry that is an exact replica of a BIR (not a Birmingham) balti mind) It suits my tastes, it's moreish and I can't see any point in trying to improve on it. But as mentioned before in the thread where it is actually on topic. Tastes are subjective. Others may think it's as you might say pish...   

Seasoning is easy - (I don't know what others have experienced, maybe they don't use theirs enough). Just burn on some oil and keep using it to build up its own natural non stick patina. I also use it for seering joints of meat before popping it in the oven. Also potato wedges, roasties...  It's naan virtues over a tawa or a standard Teflon coated pan are that the naan sticks but not to the extent that you can't remove them. (A problem I've had with my tawa) and the heat retaining properties mean you don't have to crank the heat right up and burn the bottom of the naan before the top is puffed up sufficiently. It's not an amazing alround item. You can't cook anything acidic or tomato based as it fetches off the patina. But for relitively dry cooking it's great. I try to invest in industrial quality cookware as a lot of domestic stuff is s**t. Had it a couple of years Phil. Hope this answers your question.

Believe what you want matey.

Each to their own.

De Buyer B element 28cm. The best pan on earth for H4ppy Naans. Better than a tawa by miles. Pricey but you'll only ever buy one once.

Because I've found it George. (The missing 5% as some people describe it) But I am aware that taste is a subjective thing. What might be the holy grail to me might not be to you etc...

KC

I take it you've been to the balti triangle and tasted theirs as tbh most purists only count triangle balties as the real McCoy and yes there is a difference. I however have to say that from what I've tasted (and I've tried both) I prefer what BIRs call a balti. If that's the case I suggest two things. Buy The Authentic Balti Curry cookbook (written by the guy from Kushi in Moseley) and a sack of Dutch onions and you'll have cracked it. That book is the reason I don't come on here very often any more. I'm no longer searching for that "holy grail". If your looking to replicate Adils curries etc however, they're a totally different animal altogether.

All the best

MM

Do you know the firmest flesh fish I've ever come across is conger eel. So much so you could even precook it like chicken slowly and gently and then in the finished curry and it would still be firm. It's a little harder to get hold of unless you've got a good fishmonger and the fact that it's an eel would be enough to put many people off but it's got a lovely flavour. It's a lot more robust than monkfish.