Lol. I don't see any need for its use either as a thickener but having made bhajis and tasted raw gram flour straight from the bag it has got a taste to it that is sort of savoury.

Opacity...farinaceous... you should be a lecturer of science Phil! :-) For what its worth this curry house is the real deal!

Hi all

I was talking to a Bangladeshi BIR owner earlier and cheekily when he was off guard asked him what goes into his base gravy. I could tell I'd made him uncomfortable but he reluctantly reeled off a list of spices - garam masala, chilli, cumin etc but then came out with an interesting one - gram flour. I understand how it might be used as a thickening agent but would its flavour add something. Has anyone heard of this as a base gravy ingredient before?

Cheers

I thought it was a nice idea and not too taxing for people like me who are rubbish at DIY. I do wonder how long it would take the plant pot to crack though with all that heat.

http://m.youtube.com/watch?v=BA0hfV5A2o4&desktop_uri=%2Fwatch%3Fv%3DBA0hfV5A2o4

I also made this naan this evening and I agree this was bloody brilliant. Whenever I have followed anyone elses recipe I have ended up with a piece of cardboard but these were lovely and soft providing the pan isn't too hot to begin with and you don't over singe them when you turn over. (I havn't got a tawa I have got a large iron frying pan but it worked very well indeed.) I love the cushion method, I used a folded up pair of well padded oven gloves and a couple of tea towels wrapped in another tea towel which did the job a treat. I can really see how it works by stopping the dough springing back before it hits the pan. I think taste wise there is a little room for improvement but the higher than normal sugar levels give it a better flavour than many recipes doing the rounds. Well done to H4ppy Chris. I'm really looking forward to this ebook of his. 

PS Happy New Year to all!

Is that flat leaf parsley in the last dish?

Quote from: Les on December 21, 2013, 10:45 AM
Mine is simple,
A decent recipe for a Pakistani chicken curry (chicken thighs cooked on the bone) I had back in the 80s ;D, Tried many a recipe both traditional and BIR, but none ever came even close
My quest for 2014.

Les

H4ppy Chris has got a youtube video for an on-the-bone staff curry that looks nice. Is that any good?

Out of interest, what are peoples thoughts on halal?

PS I always leave salt out of marinades nowadays. I personally find it can draw too much moisture out of meat and make it all dry and chewy. Particularly in 'long term' marinades ie `12-24 hrs etc. Hope this helps and again I would definately consider using Blade's tikka as Geezah says. It's awesome! Grilling it on a skewer works well too.