Quote from: Gav Iscon on December 21, 2014, 10:30 PM
Had BIR on xmas day for the last 11 years (this will be the 12th). As I invariably used to work Xmas day or Xmas night it would be either sit in if it was nights and takeaway which was dropped off when they closed around 6 pm if I worked days. Now being retired its sit -in and we've ordered the Chefs special leg of Lamb this year with a few extra dishes as there'll be 6 of us. I'll try and remember to take some photos this year. Up to now this year, I've already had 2 Xmas dinners and are having a buffet style one again tomorrow so that was the sort of thing behind why we started going to the Indians on Xmas day along also with the work commitments.

New Years eve will be curry as well for which I'll probably cook in advance.

Impressed!

George this is a great question and I have to admit I have seriously considered it, however I have so far resisted on the grounds that I can have curry any time so have chosen to have more traditional fare. In the recent past my children having elected to spend Christmas Day with their mother, with whom they still live, dad never seems to get a look in but that's a different issue.

Each year when I think I might spend Christmas Day alone, (and the chance therefore of having curry increases) something crops up and I find myself having an arrangement with others, for which I am thankful. I do recall a Pat Chapman recipe in one of books but can't remember which one but it may have been Tandoori Roast Turkey?

Anyway to return your question - have you gone as far as ditching traditional food for something more BIR?

The Vindaloo is beyond me but those naans....wow.

Quote from: Phil [Chaa006] on December 14, 2014, 09:15 PM
Vindaloo and naan look perfect, CT, but there is no way I can envisage eating chips with my curry !
** Phil.

Ditto - good stuff though!

Great looking naans Garp.

It'll be at its best then  : :-X

looks great SR what a spread!

Having a productive time I see - looks great.

Jerry this is an interesting post and one that got me thinking about other ways of sweetening curries. The coconut in CTM and Korma adds sweetness. That Scottish invention, the Chasni, is a very sweet curry uses tomato ketchup, mango chutney, cream and cream of tomato soup, all of which add sweetness. Indeed it could be the BIR equivalent of the deep fried Mars Bar! The sweet of the sweet and sour Pathia is provided by mango chutney as well as sugar in my recipe. A quick look through my Taz recipes finds sugar in Jalfrezi, Ceylon, Bhuna, Dhansak, Rogan Josh so maybe I am as guilty as others in my use of sugar!

Several members have cooked recipes from this site and as I recall it has been given positive reports. I have adapted some of the recipes for the Taz base/method and they have all been good.