Hi, have uploaded the dvd from the book if anyone's interested.
Contains intro plus three curries.

http://www.filedropper.com/50greatcurriesofindia-11

Cheers, Frank. 

Quote from: SoberRat on March 12, 2016, 08:14 AM

Quote from: loveitspicy on March 11, 2016, 10:53 PM
Just a bit of useless info - Carnation Evap milk was used at all the t/a's i worked in 20+ years ago

best, Rich

Not useless at all Rich, it's good to know things like that,
thanks
Rob

And I remember standing in the queue behind an Indian guy in the old Safeway, opposite Wimbledon town hall (now Centre Court Shopping Centre), in the 70's, buying 30-40 tins of Carnation (evaporated) milk.
Then watching him cross the road to the Indian Restaurant. 

http://www.turmeriq.com/2013/03/26/stay-away-from-vanaspati-hydrogenated-oils-or-trans-fat/

Some good points made in this article. Two that stand out to me as a reason why most BIR's use it, is that it keeps food fresher for longer and makes things look less greasy.


p.s. I still have a small tub in the fridge as back up if i ever run out of oil, as it seems to last forever.

How about when restaurants have a buffet night?

Quote from: Bhajeegirl on February 06, 2016, 06:22 PM
or if I pressed the handle down too hard the dough would tear...

and squeal 

Mine was from India via ebay for about 30 quid.

A couple of things to be aware of. (but might not apply with a larger company like Maggi, better QC?)

The 2 wires inside coming from the power socket were so thin that one burnt out after a couple of weeks. I replaced them with some thicker wire and its been fine ever since.
Also, i thought that the square tube that holds the handle felt a bit flimsy. And me being a bit heavy handed, didnt want to snap it by pressing too hard, so i strengthened that by slipping a square rod inside.

Cant be certain as mine is still down in Wales, but i think its made by Lifeline.
Had some teething problems at the beginning with balls of dough flying out as soon as you try and press them. (Imagine trying to press between two air hockey tables!  )
But once i adjusted my dough to be slightly wetter and pressed flat into small discs before placing on the hotplate, everything went fine.
Its a lovely sight to see them puffing up, lifting the top and sliding out towards the handle. 
It also comes in handy for pressing out to be cooked on a tawa. Saves all the rolling and mess from the extra flour used.

Cheers, Frank.

Quote from: london on February 03, 2016, 05:28 PM
Does anyone have one of these are they any good.

Yes, still going strong and i love it.       (Different brand, but identical.)

Quote from: DalPuri on February 12, 2013, 07:07 PM

My chapati maker has stolen the top spot on my kitchen worktop for a while now.

https://www.youtube.com/watch?v=hW_KjjOxLNY

Now thats high heat!

High output jet afterburner? Hardly.
Its just an outdoor gas stove on a medium flame. And most probably on a low pressure regulator which ive only realised myself after recently watching a video showing what can be achieved with the correct regulator. (i also have the wrong regulator for a decent flame on my outdoor burner)
This video is supposed to be a test between high and low heat. But when BI tells CA he needs more heat and to turn the third ring on, he bottles out.  :

edit:
But,, i still dont think the third ring would make a lot of difference. Its all to do with the regulator.