I have a number of different pans that I use on the induction hob. Circulon are our everyday pans but curries etc. are normally done in one of our Le Creuset pans. Cast iron are brilliant for browning onions.

There was a lot more than Kris Dillon on there. It was a thriving online community until the nutters took hold.

No curry tonight, had that last night in an authentic Bangladeshi restaurant. So tonight it was Kleftico

Murg Tariwala (with thanks to Atul Kochar)
As a big Atul Kochar fan I'm thinking of this for the weekend. Quick and easy!
The techniques of saut

Whole spiced chicken (Lahori chargha)
Serves 4

Phil, it was a great newsgroup in its day and one of the few curry resources about. Eventually the trolls took over, flame wars erupted and people started to fall out with each other. But the stuff from the start to, probably 2004/2005 was good.

For those too young to remember, you can find some of the archived material from the old newsgroup uk.food+drink.indian here http://www.users.zetnet.co.uk/ejones/ufdi/faq.html

Ah...the good old days

I cooked this again last night using about three quarters of the origina 1 litre of water and none of the latter 240ml and it came out with a thin sauce which I reduced further. It went down really well. As for 10 servings? I used 4 large shanks and at best I reckon you could push it to serve 6.

Shorba. An Arabic lentil soup.
Not an Indian recipe but a traditional Arabic soup that can be enhanced with Indian spices to make it part of an Indian meal. I cook this frequently when I have a houseful round for a Curryfest and it goes down very well. The original recipe, as shown here, is from http://www.rehanadujour.com/2014/07/14/shorba-arabic-lentil-soup/ I double the vegetables, Including the garlic, and replace the neutral oil with coconut oil or ghee, I use chicken bone broth in place of the stock and generally mess around with the spicing. I never use the whole amount of salt straight off, preferring to put in about half then taste and add as necessary. We have taken a flask of this along on cold days out when a salad or sandwich is not enough to fend off the damp.

INGREDIENTS
1

Kunna Gosht
This is a Pakistani version of Nihari and is very similar but there is a subtle variation in the spicing. This recipe is from Summers Under the Tamarind Tree but also appeared on the Guardian website. There is a difference between the book and online version; in this, the online version, the Garam Masala calls for 1 tbsp of fennel seeds whilst that in the book requires 1 tbsp of aniseed. For the traditional curry enthusiast Sumayya's book is a must.

This recipe is supposed to feed 10 people, but three lamb shanks would never satisfy 10 people in my household.
For the kunna
4 tbsp vegetable oil
2 tbsp ghee
1 large onion, thinly chopped
2.5 cm piece ginger, peeled and finely grated