Everything is explained here!

http://www.physorg.com/news81440227.html

I dont think it is possible to make a proper nan at home, given the home setup. The restaurant nans use a much wetter dough than we can use at home. Kris Dhillion is close with her recipe but you really need a tandoor. Tava does a reasonable job if you can get enough heat going. https://curry-recipes.co.uk/curry/index.php?topic=700.0

I used a pizza stone which is heated for a minimum of one hour, combined that with a grill it produces a tasty nan type bread. But it aint gonna win any awards for copycat restaurant nans. After saying that, not all restaurant nans are the same.

Basic tips, adding more sugar will brown your nan quicker.
Strong bread making flour of 12% protein will result in a chewier bread, by adding more oil this will help soften the dough (also without the oil it will be harder to brown the nan)
The use of yoghurt will  make a heavier dough. Flour with a protein of 10% or under will produce a softer bread and will be harder to shape without breaking.

I use a combination of 12% protein and 10% protein (85% / 15%). I use fresh yeast mixed with cold water and leave the dough in the fridge for a minimum of 1 hour after mixing.
This is to stop the yeast starting too quickly, allow only one rise. Another good tip is to let your dough rest for 10 minutes after the first 5 minutes of mixing. This helps the dough absorb the water properly.

Hope this helps, Ashes

Yep, confusing, ive used black cummin and they arent like much like kalonji.

didn't realise that kala zeera was kalonji - in fact ive never heard of it before, nice one CC!

try www.google.com mistress, do a search for curry or chilli or whatever you like, choose images from the menu above the search window and save a pic to your desktop. Then login into cr0, click on profile  at the ( top of the page) and choose "forum profile information", navigate to your desktop on the "i have my own pic" button and choose the picture you have saved to your desktop.

Thats about the size of it!

Good luck, Ashes

CP how about you invite some friends around to taste the finished product? This could also be recorded for the film.. bit like Jamie Oliver does  ;D

Im sure the video will be good, after all we haven't seen many professional chefs cook on film and its always good to see how something that is done properly!

Glad to see someone who has the motivation to do something positive, I understand why you run your own business and not just a home cook   

Regards Ashes

I already recommended the curry house under restaurant reviews, as far as i can see there wasn't a digression, just welcoming brummie and pointing him in the right direction.
No offence taken  ;D

Kind regards
Ashes

Yes Brummie - Royal Naim does a nice balti ;D. I think all those balti places use similar spices but each has its own secret base sauce recipe. They use a lot more brown cardamoms, fenugreek, coriander, and aromatic spices than the standard BIR,  it shouldn't have much heat either.

There is a book available, written by a restaurant owner. I haven't tried to make any of his recipes yet, but it looks pretty good.

http://www.baltibook.co.uk/

Some people here have tried it and said it was nice but its not like an Indian restaurant curry, which it shouldn't be, if its a "proper" balti. There are also balti recipes on cr0, just do a search.

Regards Ashes

LOL Cory  ;D

You can make CTM so many different ways..  what the restaurant CTM?s actually have in common is the colour, the cream/yogurt, sweetness and sometimes nuttiness. It is way down my list of favourite curries but it probably is Britains favourite curry.

Enjoy!

Ashes