Quote from: fried on April 25, 2015, 07:42 PM
Chinese for me too. Sweet and sour pork. Double fried

Wow.... I could do with that... No worries

Andy.   Curry look super good and very rich & hot, but I've got to comment on your Naans....  They always look consistently fantastic!!! 

Quote from: Sverige on April 25, 2015, 07:13 PM
Well I bet you say that to all the boys...

I've respect for those who are organised enough to have everything on hand to cook fresh each day. For me batch cook and freeze is the way to go

Oh boy,  I'm in that club mate....  They look good enough go me,

Yum

Quote from: Gav Iscon on April 25, 2015, 11:39 AM
Sent in my B3ta newsletter, heres some TripAdvisor reviews written about some top tourist places. Reading them I reckon they could have easily been written by a couple of members on here.. ;D ;D ;D

I can believe that too....    ;D ;D  ;D ;D ;D ;D ;D

Quote from: Sverige on April 23, 2015, 08:43 PM
Just spaghetti bolognese

That looks so good......

And that Madras just had to be mentioned too... Excellent looking grub...

My last point on BBQ's being the close second to Tandoori ovens:

They are the close second, no doubt.    I bought the BBQ (below) back from India 4 years ago. The picture is of me BBQ'ing Chicken Tikka, 3 skewers each of 3 different marinades (which I still use today).  The charcoal was hot, they needed turning frequently, flames came and went (not too much), THE BBQ IS PURE INDIAN (basically a tin can on legs...lol..), the coals are British, the temperature of the day was 26 C, Humidity appox. 80% - INDIAN CONDITIONS.

The result:  bloody excellent!  Everybody loved them except me!  They were good but not wow/excellent!

Reason:  they still had gunk or marinade on them... Let's say they were a bit gooey.  AND THEY DEFINITLEY DIDNT HAVE THAT DISTINCTIVE RESTAURANT/B.I.R. AROMA & FLAVOUR!!!

So, I bought a Tandoor.

Nuf said....   Nite.  Nite.  Late....

Quote from: George on April 22, 2015, 09:07 AM
[quote author=Stu-pot link=topic=13848.msg119988#msg119988 date=1429653349

If tandoor-cooked tikka is so much better out of a tandoor (using gas and lava stones - with no charcoal in sight), how is it that so much tikka bought from BIRs who use tandoors, is not as good as tikka cooked at home on a domestic grill or simple barbecue

Change your restaurant George, it must be [moderated]!

Quote from: Phil [Chaa006] on April 21, 2015, 09:41 PM

Quote from: chewytikka on April 21, 2015, 09:29 PM
JB, bit odd, but they use lava stones in gas Tandors, not charcoal.

Probably because lava stone will last "forever" whilst charcoal would require very frequent replenishment.  And if (as Gav suggests) charcoal contributes no flavour itself, whilst (as Laziza suggests) pouring ghee or oil onto a hot coal /does/ contribute flavour, then lava stone is probably as effective as charcoal in creating the desired flavour whilst being a far more economic proposition.

** Phil.

Just a note:  I've already got through one set of Lava stones this spring!  I have been cooking a lot but far less than a restaurant!  A restaurant changes their stones every 3 - 4 month. 

What trashes them for me is they get too covered in caked on fat and look black and become ineffective.  I'm sure the restaurants being cost conscience will scrap off the black crust and reuse but im assured they do change them every 3 - 4 months. 

Nothing lasts forever I guess!

Quote from: mickdabass on April 23, 2015, 12:07 PM


One thing I have noticed cooking chicken tikka in my tandoor is that the aromas coming off it smell completely different to when I grill it in my oven.
My tandoor is charcoal and I find that it does cool down quite quickly. This sometimes means that the first piece of meat put on the skewer is sometimes slightly undercooked. I compensate by putting a smaller piece of meat on first. I also put a smaller piece on last too because it is usually frazzled - even when I cap the skewer with a piece of potato or onion

Im still debating a gas conversion but think

Quote from: Gav Iscon on April 23, 2015, 08:37 AM

Quote from: Stu-pot on April 23, 2015, 06:22 AM

What's happening with the gas your end?  Have you got the opposite problem?

I've no problem with the gas. At the minute its propane with a low pressure regulator. Theres a quarter turn knob for each burner and I can turn them down with no problem. I'll be cutting the next batch of chicken breast into 3 which will be this weekend. Also going to pick up the small chickens they sell at the indian butchers to try plus more naans.

Nice...  Enjoy... Here's to a good weekend