Yes, I've tried a version of that which was preheating a marble chopping board in the oven on full heat, slapping the naan on it and then back in the over. Oven just doesn't get hot enough to cook quickly enough. My preferred method is to heat a non-stick frying pan on hob at full heat till it is scorching hot. Slap naan on the pan, then go over the top of the naan with a blow torch. That's the best I can manage.

A few years ago there was publicity in Scotland following an inspection by food standards agency which showed about 1 in 3 restaurants were serving beef instead of lamb, and there was a practice of beef being cooked in lamb stock to make it more lamb-like. In the main, I've tended to avoid ordering lamb since, except in establishments that I know to be reputable. Most recently I had a lamb dupiaza in London and it was definitely beef, not lamb.

I would agree with others that a Madras is a good benchmark for assessing a new outlet. However, I've pretty much avoided doing that these days, sticking to places I know where possible.

Great post and well done.

Quote from: Naga on March 27, 2019, 07:26 AM

Quote from: Stephen Lindsay on March 26, 2019, 10:03 PM...My Butter Chicken recipe does have garam masala in it though I adapted it to BIR from a homestyle recipe.

Off topic...

And a very excellent recipe it is too, Stephen! It's been my standard since you published it and is widely admired by both family and friends - in fact, I just made it again at the weekend for a dinner party!

On topic...

Glad you like it Naga!

It does require a bit more effort than the usual BIR fayre but it's worth the effort I think.

As I understand it, families have their own particular recipe that is handed down. When I first started cooking Indian food, I was learning how to replicate traditional home cookery, though I didn't realise it at that time. I have many memories of adding garam masala at the end of a dish.

As others have said it's not really a BIR thing to use garam masala.. My Butter Chicken recipe does have garam masala in it though I adapted it to BIR from a homestyle recipe.

The above all makes very interesting reading.

I agree with Phil. At that time, he who must be obeyed was an active and productive group member. Latterly though, he was a divisive and destructive group member, and it sounds like his behaviour on his own forum is an extension of some of the behaviour we observed here latterly. I can totally imagine him lurking here under some other persona. How sad.

Although the last few years on this forum have been slower in terms of input/output, it's been a much calmer and more pleasant place and I have enjoyed engaging with other members and viewing the recipes that occasionally appear here.

Garp

If you get the chance pop into Balbir's just off Byers Road. It's legendary and where Chicken Chasni is reputed to have been invented.

Well done Sir!

Hope it goes well livo.

regards

Steve

Welcome to the happy place Smurfbir!