From the man who started his own curry forum and swears by high heat.
Oil into cold pan, mustard seeds into cold oil, and 2 whole minutes before they start to crackle!!  ;D
He must have a deathwish.

Quote from: Madrasandy on January 24, 2016, 09:21 AM
maybe he resurfaced as somebody else.

Snoopy,, along with his cucumber.

Quote from: weroflu on January 07, 2016, 04:20 PM


or high powered bar blender.

the only concern i have with a bar blender is it might not be as good for small quantities.

I had an idea for this, for and when i eventually get myself a high powered blender.
Cut and shape a thick piece of wood or EVA foam (from a swimming float) to fit horizontally inside the blender just above the blades.  And attach a handle. 

Quote from: Geezah on November 23, 2015, 09:25 PM

Quote from: DalPuri on November 22, 2015, 11:55 PM
Pani Puri always goes down well at parties. Easy to prepare if you buy ready made puri's.

I love Pani Puri but yet to find somewhere in the UK that offers them.

You should always be able to find them in a sweet centre.

Pani Puri always goes down well at parties. Easy to prepare if you buy ready made puri's.

Quote from: ScottyM on November 11, 2015, 02:30 AM
All had an odd background taste

I said the same 2 years ago when my family had a meal from there and everyone enjoyed the food that day.
But my sister went back last year and had a very poor meal.  :

Quote from: DalPuri on September 29, 2013, 11:06 AM

Now even though i would go back, there was a very odd flavour coming through in the curries that i didnt like at all. It was a Very sweet medicinal flavour and quite overpowering.

The white karahi was fabulous but too greasy. Way too much oil even for me and I never skimp!
In fact, I used the excess to start a keema muttar today. 

Quote from: Phil [Chaa006] on October 14, 2015, 09:15 AM
But why aKari ?

Maybe he's a United fan?   

Quote from: loveitspicy on October 14, 2015, 02:17 AM
Heres one of mine cooked by a professional

Not sure about professional, but, out of the tens of videos he's posted so far, this is the first one I've watched where he's heated the pan and oil sufficiently before adding anything. So well done for that. It looks a well cooked curry. 

This guy is full of tips and advice, its just a real shame I can't understand what he's saying. 
Hoping to see my brother soon so maybe one of his Pakistani mates can transcribe to english for me. 

http://sikandalous-cuisine.blogspot.co.uk/search/label/Mutton%20%28%20Lamb%20%29

http://miansari66.blogspot.co.uk/search

I've been following these two for a little while now.
One Indian and the other a Pakistani food blog.
The first is from a big foodie, who, if he doesnt cook it, his chef/servant does.  It was the look of his mutton curries that drew me in, but he doesn't just cook Indian food. There are recipes from a lot of best selling authors from around the world too. He does like his garlic though, so beware. 
The other blog is pretty much standard Pakistani fare, but still some nice recipes. I'll be trying the white karahi later. 

Cheers, Frank.