Welcome Rich0 you have found the best site on the web I am relatively new too you can spend hours on here and find yourself entertained, inspired and drooling for the hot stuff enjoy

Panpot

Hi Everyone, I have been so inspired by my results and great feedback from people i have tested the food on that I have organised a curry nite on Saturday for a total of eight people.

I will probably stick to my tried and tested recipes from the site but wondered if anybody could offer any good tips for preparing and serving on the day and night. How to keep stuff warm and looking and tasting great etc?

Starters  Pakora, Shish Kebab, Papadoms and sauces Spiced Onion's

Main   CTM, Chicken/lamb Madras, Piluo Rice Chapatis

Sweet  ?

Further to the ending of another thread here regarding getting rid of old spices and replacing with a fresh batch does anyone have any good ideas for storing spices once the packet is opened?

I realise they deteriorate fairly quickly and where possible we should freshly grind them and so on but I cant imagine the BIRs do this but you never know.

Welcome Nic02

There is no better site you will love it

Panpot

Hi jockomalay,

As relative newcomer too may I welcome you to what is the best site on the web. If you thought they put something in the curries back then to hook us (I still do) then you will be even more hooked with the site here. The team are wondedrful and an inspiration.

I have thought of investing in a big outdoor ring, now I will thanks

Panpot

Hi Bumtrouble,

Is that what happens after a really hot curry? Welcome too as a newbie to the site I can strongly recommend it to you. I am absolutely hooked and My curry cooking of 30 year's has taken on a completely new dimension

Enjoy

Panpot

Hi Dug out an old recipe book from the Shish Mahal in Glasgow (the original Glasgow BIR and the best still). The book was published 1984 and gives various recipes including Tandoori and Tikka. In both cases the chicken is prepared in a salt and vinegar mixture as a pre marinade rather than the salt and lemon juice method found in the site here.

Any view on this?

Still eating the remains of yesterdays curry feast.

Panpot

Thanks Curry King,

I made them and they were great infact being out here in France and being able to make Pakora as a Glaswegian I am now complete, I even found Gram flour in Carrefour

Thanks again

Panpot

OK, I stand humble, corrected and willing to trust you all,thanks for tasking the time to respond and make it feel safe to question things.

Panpot

Hi Curry King,

I cant wait to cook the Pakora tonight but can you advise on the amount of oil in the pan and the type you use too and how hot is the oil

Thanks for yet more inspiration

Panpot