Just needs some crusty french bread.

I've been thinking about buying a pressure cooker but know nothing about them, can someone enlighten me regarding which brands are good and what are they best used for cooking.

Thanks in advance for you help,
London.

At my local T/A the dhansak still comes with pilau rice but the pathia doesn't. Dhansak round these parts in the 70s and early 80s came with half a portion of pilau rice but like most things it seems to have increased in size like doner kebabs, I could walk a long the street eating one after the pub but now even with a small one is imposable without wearing most of it.

Dhansak was usually served with half a portion of rice, maybe because it's made with lentils which are quite filling.

Mick,

Do you dilute before measuring. 2 parts water to 1 part tom puree?.

I use Sharwoods which come in chunky, smooth or with Kashmiri chilli.

Which tomato puree are people using is it the double concentrated kind as this seem to be the only type the OH bring home from the shops.

Brick Lane is more of a tourist trap now and probably best avoided, if you're in the area the best place for a curry is Tayyabs in Whitechaple or lahore in Stepney not BIR but really good food. If you must go to Brick Lane then Alladins is the place to go. It depends where you're staying as London is a very big city.

Welcome to the forum, hpd = heaped.

Mate,
I think you're over thinking things, find what works for you and use that don't worry about things that don't need worrying about, some Chinese chefs use wok burners that could power a hot air balloon but it don't mean you can't cook a decent Chinese meal at home using less heat.