There are some that I don't quite like to listen to too but gratefully he's not one of them. I've cooked some of his stuff and was very surprised to be honest.

I'm all for encouraging any Indian Cooking Videos or TV programs.  Food network had two people in the last two years who like to play with spice over here, sadly neither of them made it onto TV.

I learn much quicker being shown than I ever will reading a book.  :

Quote from: George on November 25, 2009, 09:14 AM
I don't know how good his recipes are but I find the chef himself to be so irritating, I can't watch him. I hate his tone of voice for a start.

(Corrected) I haven't seen any recipe, have you? (Yes I have). ;D

I was merely pointing out that I'm not one of those people who WON'T try something new because you always learn something from anything that you cook right?

In reference to GAG from Josh. 

Quote from: Domi on November 25, 2009, 08:29 AM
Where has the recipe been damned, Mikka?

Now that is refreshing Bar  ;D
I had one once which had reconstituted white grapes in it. What a dish that was!
Never found it again because I tried it off hand the whole menu was non-English. Ordered several items from there but language problems meant I didn't get it again 

The head Chef left soon after sadly. I've learned a bundle from non standard meals to be honest, some are awesome. 

Quote from: 976bar on November 24, 2009, 05:37 PM
I buy a local dish from our Indian Takeaway, (well actually it is all run by ex Ghurkas). Chicken Nepal which has Mango in it.

I've re-created this dish using half a tin of Mango Puree from Sainsbury's and it is absolutely wonderful. My kids won't eat anything else now that I put in front of them...... I'll post the recipe on here as soon as I get time, and no it's not typically BIR, but nevertheless a wonderful dish

I don't know if anyone reads my stupids posts? But I forget how many times I've said there is a fruity taste in my meals in different places.

Blueberries are grown here in large numbers. That's all I am saying on it. Try it then make a comment on it. I'm sure I would try it since it would appear and with the plethora of 'so called' inside information we are not yet at that point of success.

No offense. Try it, then damn it.

Hi UncleBuck, no worries.
Thanks for that  ;D
I've seen some really good examples on here and wondered which was best really?

Not being a great baker 'n' all that.  :
Yup he is good isn't he.
Thanks again.

Quote from: Unclebuck on November 23, 2009, 02:26 PM
Sorry for the delay Mikka i missed your reply,

i remember it was v good, this bloke talks about diff in cooking naans in ovens and tandoors alike,

key in oven cooking is to keep dough sticky as the mans says use oil on your hands if need be.

Tremendous meal Josh. 
I too am interested in the Naans but everything looks really nice truly.
Must get me some of those serving dishes too. I cannot find those plate warmers over here? You know the ones with candles underneath?

Excellent job!  ;D

Well I for one am glad you are feeling better Spice.  ;D

Regardless of your Doc's origin I still think you ought to check with him and just make sure that something that you are doing to yourself is ok?

I used to love massive hot curries but now I've tamed a bit because I feel like CA its much harder to cook a more subtle dish and the rewards are epic when you get it just right. Anyway it sounds like you are a seasoned cook and far be it from me to change anyone's attitude in life or cookery so I wish you well.

Yes I think so too. That often acidic aroma hits you and your nostrils are shot totally for anything else. It could be that too PP and everyone. I know however there is a little walk between me and what I want but there is no doubt at all that I'm cooking well.

I just get annoyed when I screw things up (not often) and this most likely that has a lot to do with what you are saying PP.

Thanks for your recipes and input here. I will try probably everything.
Keep well PP.

PS. The Precooked chicken method DOES WORK. Please disregard my last posting on that. Excellent stuff, thank you.

Quote from: PaulP on November 20, 2009, 03:51 PM
I've noticed myself after slogging away inhaling all those onion, garlic and spice smells during cooking that your taste and smell become totally overwhelmed.

This is definitely a problem with cooking and then immediately eating your home-cooked curries.

Same thing here yesterday and as always. Spices get happy when I'm not looking. Right now I'm going through them and all of mine will be ground as and when I need them frankly. IT DOES make a big difference to a pot of dry spice left standing anywhere.

I'm also of the opinion for the home cook anyway to make batches of pre-made spice packs in oil that can be saved.  (Making a vindaloo paste now as it happens).
** This covers three parts.

1. Allowing the spices to sit and get happy.
2. Creates its very own spice oil.
3. Less fumbling when cooking.

I don't own a restaurant.

Also I know there are purists here. I'm going to use OLIVE OIL always from now on. ;D

It could be anything. As folks have said its worth checking with the Doc to make certain.