Cleaned the outside, got burner out now just need some idea how/what to clean the inside of the oven with not the clay pot itself the bottom of the oven, it is caked on pretty good.
Thanks.

Not much info about them on that site Phil but they look the same, Hi CT these are really heavy and solid like a small cannonball lava rocks i know of but never seen these before.
Paid 100 GBP for it with two skewers and the naan bread things too.

It's a gas one it just need a good clean on the outside, the inside really isn't that bad it's just on the bottom of the oven that really needs a good clean just need a few tips on how/what to clean it with.
The clay coals can't seem to find any info on them.

Picked this up the other day from one of my local pubs, the "coals" are clay, that's what i have been told, anybody got any ideas how to clean them. Also any tips on cooking with the oven.
Thanks.

I use some of it to fry my onions and a few mushrooms.

Quote from: Secret Santa on April 15, 2014, 06:06 PM

Quote from: Geezah on April 15, 2014, 05:55 PM
I too have noticed that the recipes Scotty shared (although excellent) were no real different to any other BCR recipes found in Khoan's and other books I have.

But Scotty wasn't charging for them and we could talk to him. And if he really was working in a CBR then obviously his recipes are going to be very similar to Khoan's who is himself a takeaway chef. I still wish he'd stayed.

For 3.91 GBP it' not going to break the bank, i ask questions to Khoan through e-mail and he has always answered within 1-2 days.

You don't need to just buy this http://www.amazon.co.uk/Wok-fury-How-cook-Chinese-ebook/dp/B00E2RQ9U2
The recipes Scotty posted are nearly exact.

This could be a start for you
https://curry-recipes.co.uk/curry/index.php/topic,5902.msg60359.html#msg60359

Having just looked at a few descriptions from various menus some use sambucca, with the word flame in brackets, but the rest are mainly involving mint.
The above link is a very lovely and for me anyway a change from other dishes i mainly cook give it a go then decide if it's got the taste from your local.

That looks very much like Julian's recipe at Curry2Go.

Quote from: haldi on February 21, 2014, 08:48 AM
I thought gram flour might be the "missing" ingredient
I tried it in several bases but couldn't really notice it
I also tried putting in old poppadoms, after I had ground them
To be honest I have all my hopes, of a breakthrough, with Chris's ebook
I want to know what that fried mystery ingredient is, that he adds to the base

Gram flour in mix powders is really suited for certain dishes.
A couple of local restaurants/TA by me Haldi have a slight taste of keema in their dishes but can't find any keema in the actual dish, also a very intense flavour in some locals too and a thick consistancy to their sauces.
I do like the idea of the poppadoms, have you tried just the oil the poppadoms are cooked in, not a big fan of poppadoms and we don't fry them if we have them at home.