Hi Everyone,

I am not sure I like the idea of someone showing up on the site to indirectly promote their own site. I feel this site is special and when someone recommends somewhere we can get more info from or indeed a good offer then so be it. I could and I suspect others could use the site for free advertising by recommending you check out my site and I could offer you too a discount but hey I am on the site for the love of curry not to be got at by someone who allready has an alternative site that as far as I see doesn't really ad any value to this one.

Sorry if this should not be raised here but this could be the thin edge of a wedge that would take a great deal away from the integrity of the excellent contributers here.

Sadly disappointed this morning

Panpot

Hi Snowdog,

I cooked it last night along with Fat Les's CTM for some friends and it was a great success,
By the way mint sauce is wicked. I also used it with some yogurt and tomato ketchup and chili powder to make an exceptional dip for bajis and papadoms.

Thanks

Panpot

I made it too and it was superb. I have noticed that in Scotland you tend to get Butter Chicken in Birs that are actually owned by Indians as apposed to Pakistanis. It is a favorite of mine and this recipe came as close as I might have expected from the site.

Thanks Panpot

Has anyone got a view on the Raj TV programme Chef Special. It was on Sky last night with interview of chef in restauant cooking curry.

The quality of the sound and picture suggests a hand held recorder is in use and adds to the mystique about the hidden art.

Is it worth sticking with this in the weeks ahead and has anybody been following it up till now?

Still cant get enough

Panpot

Thanks again to everyone who took the time to provide such depth of information especially snowdog.

It all looks much more complicated than what Floyd did with his 1 pound tandoor from tandoori alley in Madras.

If the my good lady can see the vision I might just break out and ship in one of the metal ones since my DIY skills would attract TV programme make over people and absolutely no confidence when it came to using it.

Still the locals in Madras seem to have it easy. What about dried cow dung free and planet friendly?

Cheers

Panpot

Thanks for this Mary it is weird that I was about to post the following but reads your Big Green egg thing first, bye the way do you know if they are available in the UK?

Tandoor and Cow Dung.

What a title for a new topic but I started this one so its right it stays here. Isn't it interesting that in the western world we have to be all sophisticated in our approach to the simplicity of a tandoor, we need gas and big extraction fans,etc,etc,etc.

Yesterday I got round to watching a Floyd in India programme I recorded on Sky a few weeks ago. On this one he actually visits Tandoori Alley in Madras and buys a Tandoori for a pound made on the premises form mud and coconut fiber by a local woman.

He takes it to someones home and in the garden cooks the most impressive Tandoori chicken via a 4 hour marinade and stuffed peppers and kebabs in the Tandoor.

The tandoor which looks like a tall (2 ft)  narrow plantpot has charcoal in the bottom and that is it. He does say that the locals prefer to cook with dried cow dung and later does cook a Rogan Josh with the stuff.

So why all the bother when any of us can do this for ourselves with something from a garden centre or building merchants. I am on the case because if thats how they do it in Madras then Cow Dung omitted and good old charcoal in its place I suspect in my garden with no expensive extractor hastle I Can cook Tandoori everything including perfect nan.

Has anyone else gone down this route and do they know if they can be bought in the UK or indeed has anyone found a suitable vessel from a garden centre or builders merchant. If a pathing stone can go into the oven then I just might be on to something here. Any Comments?

Thanks

Panpot

Thanks guys,

Firgive me but what is the tava method and where do I find out how to do it

Cheers

Panpot

Has anyone had any experience of using a domestic tandor just like Bruce Edwards does in his excellent articles found in these pages.

can you buy them and how much, where from and sre they easy to install and use

Panpot

Hi Darth,

Yet again you have inspired me with your use of the halogen hob. Thats what I currently use although have cooked curries with all types before.

can you say whether you cook bread too such as chapaties and how do you do it?

Thanks again

Panpot

Hi Ifindforu,

I had a go with your base sauce yesterday having brought back from Glasgow everything I need to get serious however I came away without Arjowan seed. I used fenugreek instead.

I have to say that I couldnt resist sticking my head in the pot regularly while it cooled down since the smell was strait out of the best bir in Glasgow 30 years ago.

Thanks for this and I now look forward to cooking with it. I have also decided to buy a stand alone freezer to store all the goodies in the weeks to come.

I cant get this site out of my mind, I am obsessed now

Thanks

Panpot