Hi Mick - it might be "just your view" but I hope people take notice of it as I recall you're a potato grower, therefore better qualified than any to advise on this subject, even though you're too modest to mention it in your post

I'm confused though, I always thought it was floury potatoes like king Edwards which fell apart when boiled and waxy types which stay together better. Shows how wrong you can be!

I don't put it down to that geezah, he doesn't seem to be active anywhere at the moment (Facebook, twitter, YouTube or Instagram) so perhaps he's simply ill, or away on a trip somewhere. Bit too soon to call the missing person's bureau I think.

He's a bit full of himself isn't he? Has he been taking style tips on self-promotion from Julian C2G?

Bit rich going on about how he's been plagiarised when his first video is blocked due to copyright issues (music theft??). Ironic!

Nice looking food there jb... What tikka recipe do you use?

Was the keema straight out of the fridge onto the skewers or had it come up to room temperature due to filling the naans?  Just wondering if that might affect the consistency and let it depart the skewers before it's cooked enough to stay put. Shot in the dark though as I'm no expert.

Wow that's shocking! I've also had some awful food from local takeaways at times and I'm confident the food I cook at home beats the majority of the local fare by a margin. One local takeaway served up a curry made from a clearly defective base - it leaked water into the rice so the base wasn't cooked right before blending.

Sad to say standards have really slipped as the source of immigrant chefs has dried up. I think there are more reasons to learn to cook BIR at home than ever and thankfully more info available than ever before too.

Great looking recipe 976 - the simple ones are often the best!

Because the brief final cook the BIRs carry out when the dish is prepared for the customer doesn't allow long enough to cook the spices in such a way as to develop their full flavours, as you can if you cook them into the base sauce. BIR is about building up layers of flavour, many of which are in that base sauce, so yes the spices in the base are important.

Never heard of it before, sorry.

Best to make the naans complete, then freeze. They defrost on a warm plate in ten mins and if you need them warm just grill for thirty  secs

Great info, thanks for posting