Quote from: Unclebuck on November 09, 2009, 07:46 AM

Quote from: AchMal on November 08, 2009, 08:55 PM

Cheers UB,
If the water vapour isn't an issue, will you be using some kind of baffle plate to spread the direct heat to the sides of the tandoor, I find I have to do this on my charcoal fired one just to protect the meat on the lower end of the skewers,
its something I've seen on restaurant gas tandoors,
Bob

Hi UB,
I should have known better than to think you wouldn't have thought of that ;D
looking forward to the pictures,
Bob
great minds think alike bob Ive made a tripod to go over ring to dissipate the heat, ill get a pic up tonight

Quote from: Unclebuck on November 08, 2009, 08:23 PM
yeah read about that bob, ill keep a eye out on the old vapor situation and report back, things so far tonight looking good. 

Cheers UB,
If the water vapour isn't an issue, will you be using some kind of baffle plate to spread the direct heat to the sides of the tandoor, I find I have to do this on my charcoal fired one just to protect the meat on the lower end of the skewers,
its something I've seen on restaurant gas tandoors,
Bob

Hi UB,
That looks like the same unit as mine but taken out of its frame, supplied by Hamilton gas Products,
I tried this in my tandoor, temperature wise no problem at all, and as you say you need a shield to stop the heat getting back toward the valve and hose,
The only problem I found was it made the clay a little damp from the water vapour given off by the combustion of the propane,
It wasn't an option to run natural gas to the tandoor,
Good luck with mate,
Bob

Quote from: Secret Santa on November 07, 2009, 10:00 PM

Quote from: AchMal on November 07, 2009, 09:43 PM
Thank you for your most valued input,
Bob

You're most welcome.   ;D

But just so you know, a Rogan Josh does not contain cream, does not contain nuts, and does not contain coconut. If it does it ain't a Rogan Josh!

I am fully aware of the basis of a Rogon, those that I have seen but as the Ashoka seems to use a lot of made up pastes for various dishes adding to curries in small or large amounts, who knows, I don't ,  I've never been in the Ashoka, the possibility might exist though,
or we can just tell PP he's wrong, plain and simple, : that makes it easy,

Quote from: Secret Santa on November 07, 2009, 09:18 PM

Quote from: AchMal on November 07, 2009, 03:32 PM

Quote from: Panpot on November 07, 2009, 03:02 PM
Guys, I got pissed off the last time I posted stuff from The Ashoka when folks were questioning what I had reported.

Hi PP,
This is unfortunate when some members go out of their way to bring information to the forum, what makes it even more frustrating is when the put downs come from members who probably haven't been through the kitchen doors,
I for one appreciate your efforts and thank you,
Bob

Achmal, it's not a question of not appreciating Panpot's efforts, which I think we all do. It's a matter of questioning what to me is highly dubious recipe for a Rogan Josh.

Interesting input  ss, on a couple of points,

The list of ingredients is dubious because you say so, have you had a rogon from the Ashoka, all ingredients don't have to be the same nationwide, whose to say differing ingredients are not used? and how much they come through in the final curry, given that this is a paste that is added to a rogon if I'm not mistaken,

Thank you for your most valued input,
Bob

Edited

Quote from: Panpot on November 07, 2009, 03:02 PM
Guys, I got pissed off the last time I posted stuff from The Ashoka when folks were questioning what I had reported.

Hi PP,
This is unfortunate when some members go out of their way to bring information to the forum, what makes it even more frustrating is when the put downs come from members who probably haven't been through the kitchen doors,
I for one appreciate your efforts and thank you,
Bob

Quote from: alleyyycat on October 27, 2009, 07:56 PM
does anybody use jaggery in their cooking

I sometimes use it instead of sugar in my pathia and dhansak curries,
Bob

Quote from: Secret Santa on October 25, 2009, 08:36 PM
I was just reading through this thread in preparation for making this base tomorrow and one thing that struck me in the recipe is the lack of tinned tomatoes.

Now I fully intend to stick to the recipe as written, but every real BIR base I've seen, which admittedly isn't many, but includes the East Live and Maliks ones, have a substantial amount of tinned tomatoes in them.

This seems logical to me as fresh tomatoes are expensive compared to tinned, or maybe not at trade prices, I don't know.

Anyway it was just a thought.

Spot on SS,
Cheap, easy and effective,
Bob

Quote from: Cory Ander on October 10, 2009, 03:54 PM
Go on UB, get a HUGE one and stick it in your tandoor!  That's what I'd do! 

Oeeeeer!  That doesn't sound quite right, does it! 

Exactly what I thought, ;D
I tried it with my tandoor, the propane gave off too much water vapour and the clay stayed quite damp when I tried to cover the opening to build the temperature up, leaving  a slight opening to allow it to breathe,  >:(this just sounds wrong...

Restaurant Chicken Tikka Masala... green peppers and chilli.....
ummmm...I'm not so sure.