Hi
Chilled or frozen please.
Regards

Hi
George, an excellent point. Never thought I could have gotten away with recommending we find a supermarket curry to gauge opinion. Thank you, will get one and try.
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Axe, thank you for this. Just one question please, when do you add the spices from the bulk ingredients?

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Hi

Need to get all the cross references correct, eg authors notes such as Camellia Panjabi "North Indian Food is popular all over India". What I will say is that chinois, it's been staring you in the face. That current country names have been clouding things, I was told to look in Indian cookery books for Pakistani recipes by the girl in my Asian grocers and most of all Axe, let the IG cook you a "proper curry" not a BIR. I asked once, from a Bangladeshi run one and was told it would take 24 hrs to get the fish! Paul P saying "not found in Bangladeshi" All the bits start to fit. I'd gone to the pub with a mate, gentleman sat on the next table asked in very poor English, if we ate in any of the local BIR's. I asked him what he cooked at home? Chili food was the term he used, English food is "salty" food and Asian food is "chili".So I asked what sort of things, he seems to prefer chicken with ginger and garlic etc. foods. I asked weather any of the local BIR's cooked his "type" of cooking? he said yes all. The gent I was talking to was from Northen India (what is now Pakistan which once contained Bangladesh) and he's worked in more kitchens than any cook/chef I have ever met.  I did ask weather they were true  home style North Indian (Pakistan)recipes used? I knew the answer before asking,sadly not. As we all know things have changed, menus added to with new waves of people coming to the UK.  So I dusted of my books and put myself in the position of  someone who needs to adapt his home style cooking to sell, cook on a kitchen cooker in a country where I don't understand the language very well. I also looked on "one page cook books" they have some very interesting reading about the regions, Yes North India cooks with bases that are of the same style as BIR , not 100% but you can see the rough forms. So that doesn't get us a quick fix to all  BIR's  but if it's a Bradford Old Style your after it should help also with the Balti angle.

Regards

Hi

Thanks for that chinois, I'd missed that you were in Rajastan. This is all starting to tie in with a conversation I had the other week. Not sure if people will except what I was told, as it's going to go against some pre conceptions.

Regards

Hi
I find wetting the surface, then for the micro enclosing, so they steam or place under pre heated grill.
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Hi
For a more relaxed paste, use a mortar and pestal as it crushes the fibres rather than slash them. Yes more trad but works better in the home kitchen.
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Hi
Thanks Ray.
Balti,Balti,Balti. mmmmmmmmmmmm
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Hi

Maybe there names would be a good start !

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Hi

I would say it's more his take on a traditional base, seems to be Tamil in influence.

Regards