Only ever had an authentic version in Green Street in West Ham at Mobeens.  Very nice it was .  Giving a dinner party some time soon and one of the guests favourite dishes is lamb saag. In order to get an idea of how it should be i bought a take away to see what i was aiming for.  I've gotta say it didn't do much for me.  It was just like a thick medium curry with loads of chopped onion and spinach in it .  I knew i could do better so got on CRO and happened across this recipe.  I used pre-cooked lamb instead.  The results i thought were very good.  What pleased me more was that the following week a few of us went to our favourite restaurant.  This included the lamb saag fancier.  You can guess what he ordered although it was called sagwalla.  He thoroughly enjoyed and i got to try it as well.  Mine tasted as good as, if not better than the restaurants  ;D.  So i don't think he'll be disappointed when he comes round.  Thanks for a great recipe :

Made my first batch of CA's base last month and i've got to say it's damn good and easy to throw together.  The resultant curries are good quality BIR.  Just done my second batch now and will be using this base regularly from now on.

Lovely curry CA.  Bang on BIR ;D.  Made to your spec using your gravy and spice mix.  Omitted spiced oil (that'll be a project for later on) and used jarred ginger and garlic on my first attempt (shame on me).  Have now made this several times using fresh ginger garlic which is certainly worth the effort and time doing and have increased the chili powder content three fold to my taste.  Have adopted your recipe as the base for future experiments to get closer to my local BIR dish.  I can highly recommend to any vindaloo addict.

Welcome to the forum Davey and the best source of info on BIR cooking outside of a restaurant kitchen ;D.  Look forward to seeing your recipes.

Now that is what i call a curry party ;D.  Those pots are just awesome.  Can you imagine working with those compared to our pidly little stock pots .  The chefs have my utmost respect

Quote from: jb on July 05, 2011, 10:44 PM
The Padma!!! Blimey forgot about that one.Shame about the New Delhi they really did make lovely food back in the day,didn't know it is re-opening though that's interesting.North Indian very nice choice(not sure about phall strength though!!).Haven't used the Shampaan since it was done up,must give it another go.Get yourself in the Preem had a great night in the kitchen saw everything first hand.I'm tempted to go back and ask the chef quietly for one to one lessons in my house.

I have very fond memories of the Padma and the lads in the kitchen and out front.  My first introduction to Indian food and the first kitchen i got to visit.  Very tempted to visit the Preem to see what goes on.  What was the Thai Palace, next to the New Dehli, is opening under different ownership so don't get too excited just yet JB.  Not sure about its state of readiness yet.  The Shampaan has been very tastefully refurbed and is a far cry from what it has been since i started eating there some 30 years ago.  The food is as good as always.

Look forward to hearing how your first base turns out.  Which one are you going to try?

Quote from: jb on July 05, 2011, 10:25 AM
Hello mate you're from Grays? Blimey small world.....

Favourite Takeaway has to be The Pappadam in the Broadway,always nice food,best madras for me(although my wife always moans the tikka is bland and mine is so much better!!)

I used to go the the New Delhi in Orsett Road every week without fail,from the late 80's right up until it moved next to Mumford's chip shop about five years ago.Proper old school 1980 BIR flavours until it moved out of sight.Unfortunately the food changed and the portion sizes decreased.I actually got to know the owner really well,could kick myself now he offered me a few lessons in the kitchen,really before I got into this cooking lark.

Nowadays I go Spices Restaurant in Orsett Road,bit expensive but great food and staff,the speciality dish they do called Tawa chicken is to die for!!!

Yes, I'm from Grays, Stifford Clays in fact although i have lived in South Stifford now for 20 years.  Haven't tried Poppadum in the broadway.  Friend of mine says it's quite good.  Will have to see how their Chicken Phall stacks up ;D.  Like yourself, i used to use the New Dehli in its original location and knew John quite well, having been a customer for quite some time.   As you say, once it moved, quality of the food deteriorated and the prices increased.  Went once and told him exactly what i thought and have not returned since.  I can remember eating there when it was called the Grays Curry Center.  At that time i practically lived in the Padma.  Ahh, memories and what great food . Good old Mr Rashid.  I believe the New Dehli is reopening as another Indian restaurant!!!.   I too eat at spice.  Nice food and a great bunch of lads although service is slow, and there is never any rush.  Had a taste of the tava dish.  Impressive how it's served.  It's the only restaurant i know that serves a curry dish on a tava.  Very novel . I love the north Indian special - phall strength of course.  My normal take away is the night palace, known for some time as the Shampaan Balti House.  I can remember when Ali used to be the chef.  Now he owns the place with his brother.  As for Preem, read your thread and would be very interested in having a lesson or just spending some time observing the goings on .

I guess at 700km they don't do free delivery either ;D.  Welcome to the site.  You've already cracked your vindaloo, the pilau rice bit is so easy.  Have a read of this thread:

https://curry-recipes.co.uk/curry/index.php?topic=5779.0

and have a   look at dipuraja's video on youtube -  shortcut here
https://curry-recipes.co.uk/curry/index.php?topic=4371.0 

DONE  ;D

If your experience of BIR is minimal, you have a blank canvas on which to work.  Start with the korma followed by the chicken tikka masala moving to a medium curry.  Beyond that, the world is your oyster ;D.  And you really don't need to look beyond this site to produce excellent quality indian restaurant food.  You'll be surprising dinner guests in no time.  They'll be convinced BA just delivered the meal for you ;D

good luck and enjoy the success you will experience.