Yes, he normally uses cold pre-cooked chunks of onion and pepper which I think he once said he just gently fries with a bit of G/G paste. This would normally go in right at the start with the spices and chilli powder but as it was raw it got a quick cook first.

I think if you are cooking at home you just need to be brave with how how you let the oil get before adding in the spices. Az usually leaves the veg ghee to heat up for at least 30 seconds on maximum heat before starting cooking. At home, you might need to wait 2 or more minutes depending on your hob. The magic seems to happen in the first minute of frying, singing and quenching so the fact he has industrial burners won't make much of a difference apart from how long it takes for the pan to get up to frying temperature.

For the record, after cooking Roshney's in Zaal and Chutneys a few times I can now honestly claim to be able to reproduce a 100% clone at home (including 2 ft flames for the tarka). I think you'd struggle a little with an electric hob as you wouldn't be able to get the flames started without a gas torch. I think when Az cooked the non-vindaloo strength one there was no flambee and it still tasted good - just not as exciting

I think someone video'd my Roshney didn't they? Would be good to watch back when you get round to uploading them all.

I'm glad everyone had so much fun and learned so much. Az was very nervous and worried as this was his first time teaching people - especially when he saw Curryhells knife skills

I was really impressed with the pre-cooked lamb (well mutton actually) - I hope we got the recipe for that. I usually avoid lamb dishes because they can be chewy and fatty but this was moist and tender.

I also really enjoyed the saag bhaji which I've never tried before. I didn't see it being cooked but I gather it was really simple.

If possible, they'd really appreciate a good review on tripadvisor. The last 2 people wrote terrible reviews which almost certainly means they are local competitors. Here is the link:  http://www.tripadvisor.co.uk/Restaurant_Review-g503830-d2446226-Reviews-Zaal-Fleet_Hampshire_England.html

Solarsplace burnt the Vindaloo

Going great so far. Lot's of photos and video's being taken.

We are all ready to rumble tomorrow at 11am. I've just been having a chat with Az to talk about everything we are going to try and cover.

He is going to put some whole spices in to roast this evening so we can grind our own garam massala and make up the mix powder. We'll also be marinading and tandoor cooking the chicken tikka, making base sauce, making massala paste, then making whatever dishes we want for our lunch - including Saag Bhaji He also suggested we precook some potato first thing so it is ready in time to make bombay aloo or add it into a vindaloo!

It's going to be a fab day, I'm looking forward to meeting everyone that didn't come to the BBQ!

I think we should delay it for a week. We are down to 2 people available with heavy snow forecast for tonight and a met office weather warning. I suggest we aim for either next week (12th) or the following week (19th). Let me know which is best for you guys and I'll book it in.

Chris

Yes this is still on for tomorrow at 10am start. I think we are down to 4 people so there are a couple of spare places if anyone can make it at short notice. Should be a cracking day with good food, good company and lots to learn.

The first two people to post can have a space (1 if bmouthboyo is serious about popping up from Bournemouth).

I'll arrange another one for the 1st Sunday in March for those that missed out this time.

Bring your cameras along. I'm sure we can get a good video of a Madras or something.

It's the opening party at Zaal tonight and I got an invite.

Freeeeee Cuuuuuuurrrrryyyyyy!!!

not sure life gets a lot better than that

I've just IM'd everyone but just incase you dont check them we have to move the date back a week. Az's wife has booked in an open day on that day where people can come and have a look round and try a few samples between 12pm and 3pm. Having 6 curryheads there trying to learn to cook at the same time wouldn't go down well.

If you are in the area pop in and say hi. I'll probably be there with the kids, you don't have to ask me twice for free food It's open to everyone.

He sends his sincerest apologies. It's just ridiculously bad luck.