Dont know why i bother with take aways, had 1 last night, worst ever!!!

Here's the pics. a thick greasy puri, a burnt tiny stodgy onion bhaji, a limp lifeless sweaty naan, oh and they forgot my main course a madras which when it came it was just uncooked chilli powder in a sauce. The prawns were on the turn in the korma. Complained, promised a 20 quid refund which never came. It wasn't the Old Western Tandoori by the way!!!







It used to be a great TA, just goes to show you what can happen when chefs move on!!

I can honestly say that I can cook all the dishes I ordered 100 per cent better than that thanks to the power of the Forum!!!!!

Ed

Thanks for the advice Michael

Hi Mate

CA's or Chewytikka's base are firm favourites as is CA's spice mix.

I have great results with those!!

Ed

Hi guys

Got some of this but still not used it yet, what should I expect??

Is it nice or too strong?

Ed

Hi Guys

Thought I'd try adding some naga pickle to my recent madras dish and can't say that I like it. Is it a modern development because it doesn't remind me of BIR from days gone by?

Ed

Hi Phil

Would this be the detail you refer to in your comments in the link below, hope you don't mind me putting it here, and is it still the case and have you started to use mint??

Looks interesting and a marked difference between the two.

https://curry-recipes.co.uk/curry/index.php/topic,5321.msg52041.html#msg52041


Cheers

Ed

Hi Phil

Where do you think this is best used in your experience

Cheers

Ed

Thanks Phil, do you use any particular Tandoori spicing (e.g PC's) and what tikka spicing do you use?

Cheers

Ed

Hi Guys

What's your opinion on the difference between the two. Is it just colour and bones or what??

Ed

Looks lovely BB, nice and light and zingy!!

Whats the spice you use for the first dish?

Ed