Quote from: malacara on December 25, 2007, 05:08 PM
I don?t know what the members of the forum, much better and much more experienced cooks than me, think about it but I consider that it worths every penny (I think it?s the best bir curry book I have come across with).

I think the general concensus was that it wasn't what we were looking for because it is about Balti curries and they are substantially different to the typical BIR curries we were trying to achieve here on the forum.

If you can't find, or just want to avoid using the mint jelly, you can use mint extract (NOT mint essence!) and sugar to give the same effect, though you'll have to experiment with quantities.

Hey parker21

I remember your posts about the 3 pot method. Do you have the links to the various recipes that you mentioned? It would be good to have all three recipes collected together in one post. Perhaps admin or moderators could do this?

Interesting that the restaurant in Nottingham that Gordon Ramsey featured recently used that method too.

Quote from: adriandavidb on December 16, 2007, 03:13 PM

Anyone know where these things can be got??

Here: http://www.ukequipmentdirect.co.uk/shop/index.php?main_page=index&cPath=93_289

here: http://www.nisbets.co.uk/products/ProductList.asp?TopGroupCode=C36&ParentGroupCode=S153&GroupCode=1294

These aren't the two handed types but those are even more expensive!

I thought Gordon was positively subdued in this episode compared to what he usually deals out. The man's an out and out bully and that sort of behaviour anywhere other than in a restaurant kitchen, where for some reason it sems to be accepted,  would be grounds for instant dismissal. He was brutalised by his father as a kid and it seems like it has rubbed off on him.

Yes those were my thoughts too CA. I'm going to get a bit scientific about it when I get some time and see if I can finally crack it.

Try this

Simple Pakora dipping sauce.

1. 250ml of good tomato ketchup
2. 250ml of water
3. Tsp. of salt
4. Tsp. of sugar
5. Tsp. of mint sauce.
6. Tblsp of lemon juice
7. Level Tsp. of chilli powder.

Just mix them all together and serve in a small bowl.


I got this off this forum, it was posted with a tandoori pakora recipe. I've tried it and it's pretty good.

Hi welshman, I certainly follow your logic about having a thin batter but I've tried it with batters of all consistency and I just can't seem to get the crispiness to go all the way through the bhaji like the ones I used to get at the restaurants. Must be something I'm doing wrong but I don't know what.

Nice spread CA. Are those whole spices I can see in the pilau?

Get out of it, that's a mini cricket ball, you can't fool me! 

Even so, the inside of the bhajis in that pic still look slightly uncooked to me. I must admit it's a while since I've been able to get the ones I was talking about, but they definitely weren't factory produced like someone else suggested, they were round but not factory round.

Mind you mine come out like that too and I just don't like the insides being "doughy".