hi vmixture
you could try bangladeshi naga chillies or even hotter dorset nagas both dwarf the bonnet a real chilli hit. there is a restaurant (not rajver this time) that does a take on the chilli masala and as the menu describes as a real vindaloo alternative, called chicken tikka naga, will do what i can to get the recipe it is closed at the mo due to an upstairs fire which is not the place you expect to get one with all the flambeing done in the kitchen ;D
did you find the curryhouse cookery? i read it regularly just to pass the time... it is a pivotal moment in history when someone took the initiative and did what millions of people all over the world wanted to do and he did it and he didnot even make any profit from it other than make someone else very rich and he still throws out stuff which is just a new version of the rubbish done in the last century all it is doing is lining his pockets whilst leaving the buyer very disappointed and i have atleast six of his books :-[ :-[ anyway after that rant i feel like heating up my phall sauce with some chicken i just had lying about in the fridge oh and some rice in less than 10mins it could be ready. :

if we can help then don't be afraid to ask however silly you think the question is we have asked them all!

kind regards
gary
ps hope you feel better looking forward to making your curry should help with hte recovery

hi guys/gls
got my pans from Rajver yippee! asked them where they get theirs and then asked if they could get me 2 on long handled 10" pan and 9" pan. picked them up lastnight along with a phall sauce. so yet to try them out will keep you posted especially pete and tikkamik cheers for the support ( i still feel gutted about the others though but they were old and battered and bruised and from a real bir ) but now i have knew pans (he says convincing himself that these pans will work better than the others but it's the history!)

cheers
gary

hi vmixture
i have been going into my local Rajver and getting into the phall sauce. i have even cooked it in their kitchen and i have posted the visit here just look. you can get a really hot phall by adding very hot dried red chillies fried until the fumes are over powering then crushing them up this i had done for me.then you can add as many as you want. also a good recipe by bruce edwards curryhouse cookery in the downloads setion for a chicken chilli masala it uses 12 sliced green chillies and a desertspoon of chilli powder.

regards and welcome for a very long and happy future cooking cr0 bir way.
and don't forget to get into your own locals kitchen. this may give you the confidence to ask.

gary

sorry rai didn't read the earlier posts re-puri you mean the bread they make. there is a recipe in the curry secret not sure how it turns out i think it comes under the heading of bhattora in the breads section of the book. i know the naan recipe without yeast is quite good but missing the sweetness of the curry house naan

regards
gary

hi rai i think i have said this before somewhere isn't a small portion of prawn pathia served on this and normally done as starter. curry queen has posted a recipe for this in the main dishes section.

regards
gary

hi cq
sorry did you say bruce edwards recipe for pathia, i have the curryhouse cookery printout that pete posted  and no where is there a recipe for pathia so is this actually an adapted recipe ie madras but more lemon /sugar and chopped tomatoes?

regards
gary

hi haldi
i thought balti normally comes with lots of sauce? hence the addition of the balti dish/karahi. and this is whythey don't use cutlery just your choice of bread naan,chapatti,roti etc.

regards
gary

have been watching these items for the last 5 days and today was the last day this morning. i dashed round the delivery i was on too get there in time which i did and calmly watched the time tick up until 20 seconds from the end typed in the price 22.50 and the bloody computer did not register the did so some guy called pepper won with 17.03 so i feel absolutely devasted. the frying pans even had the kink in the side of lip that is created by the chefs banging the metal spoon on. have tried to get one of these pans everywhere but where do they get them from? can anyone get hold of them or let me know where to get onei only want one.

any one if you know an ebayer called pepper 1707 then please let him know about me

regards
gary

hi haldi
the chefs do not really speak english well but there are a couple of the waiters that i get on with that are happy to clear up anything that i do not understand. i am currently trying to help with the advertising with the business delivering as many menus as i can for them in exchange for free food, a good deal but hard work and well worth it. if there are any dishes that we want then let me know and i will try to get a demo. i know that the recipes are for the relative sauces ie madras, vindaloo and phall but then there can be no confusion and you get to choose your main ingredient whether it be vegetarian, chicken or lamb options, plus they are cheaper than paying for the main dish as a whole, if you know what i mean. i will try to post the menu at some point. if anyone can help with the knowledge of how to do this then i would appreciate the help.

also could admin try to realign the posts for Rajver that i posted into 1 section as there are three base sauces and i'm getting a little confused at which base peeps are going on about.  :-[ as the latest one i posted does not stand out very well.

regards
gary

hi haldi
when i cooked my phall the chef mention if you can add alittle water after the chilli powder it makes it taste better? although i didn't do this when i cooked it there. again i know what you mean about hot if my wife hiccups then i know it is hot
isn't it strange how we both had a demo(well sort of for me) on the same night.
the measurements in the rajver recipe were using the chefs spoons but as i have been doing this for such along time it sort of becomes second nature even if it was in a strange kitchen using a cooker that could burn down a house in seconds on full power

regards
gary