Really great stuff Bob - what an experience! Quite an accomplishment. 
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#53
Tandoori and Tikka / Re: Chewy's Chicken Tikka 2012
August 12, 2012, 07:36 AM
Looks great Chewy. Shame you can't get the kebab paste in smaller sizes - how much do the catering sizes cost and last?
Also, in your Rezala video your tikka seems slightly different. Do you cook the breasts whole sometimes?
Have you tried other tikka recipes on here (e.g. Blades, that get very good reviews)? Interested to know how yours compares to others.
Shame you can't get the kebab paste in smaller sizes - how much do the catering sizes cost and last?Also, in your Rezala video your tikka seems slightly different. Do you cook the breasts whole sometimes?
Have you tried other tikka recipes on here (e.g. Blades, that get very good reviews)? Interested to know how yours compares to others.
#54
Lets Talk Curry / Re: Green Naga off 20years ago
July 30, 2012, 10:47 AM
Can't say I've seen this about, Chewy. Will keep an eye out.
#55
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: Clive's "Blow Torched" Naan Bread recipe
July 30, 2012, 10:43 AMQuote from: StoneCut on July 30, 2012, 10:34 AM
I actually had the same idea but never followed through with it. Thanks for trying it out and posting it here. However, I feel that this post really needs a screenshot (at least, if not a video).
Ditto - any chance of a photo/video Clive?
#56
Lets Talk Curry / Re: Recipe Refinement
July 30, 2012, 10:42 AM
Good post Jerry.
For some time now I feel as though I've plateaued and not really making any progress, almost to the point of losing interest. For me, I think I need to go back to basics, but I am not sure if that will really achieve anything. I think my technique is fine, but the resultant curries never quite cut it for me. Other say my dishes taste better than a BIR, which to them may be true, but I feel my curries lack authenticity while tasting nice.
Things I need to experiment with :
For some time now I feel as though I've plateaued and not really making any progress, almost to the point of losing interest. For me, I think I need to go back to basics, but I am not sure if that will really achieve anything. I think my technique is fine, but the resultant curries never quite cut it for me. Other say my dishes taste better than a BIR, which to them may be true, but I feel my curries lack authenticity while tasting nice.
Things I need to experiment with :
- Tomato puree - go back to using white tower and try the addition of tandoori masala
- Spice mix - been using BE spice mix for a while, but want to start experimenting again
- Gas cooking - desperate to try this, but wil probably have to go down the burner route
- Ashoka - want to revisit these dishes and the use of bunjarra
#57
House Specialities / Re: Chicken Saag - spinach and chicken curry
July 16, 2012, 01:24 PM
What pureed spinach did you use?
The dish does look lovely, but oddly not very green.
The dish does look lovely, but oddly not very green.
#58
Curry Videos / Re: Chicken Tikka Rezala Video Recipe
July 01, 2012, 01:00 PM
Chewy - out of curiosity, what tikka recipe do you use and how do you cook it?
#59
Lets Talk Curry / Re: First Dinner Party Booking - 15 People
July 01, 2012, 12:57 PM
Massive well done on this! Really good effort. ;D
The most I've ever cooked for is 4, so I imagine the enormous effort that would be required for 15. Most be really satisfying seeing the enjoyment on everyone's faces!
The most I've ever cooked for is 4, so I imagine the enormous effort that would be required for 15. Most be really satisfying seeing the enjoyment on everyone's faces!
#60
Curry Web Links / Re: Free Recipe Book!!!!!
June 23, 2012, 10:22 AM
It is a bit of a shameless plug. Not point getting worked up over it though - there's no one to remove it. I am not even sure on the forum's stance on this sort of thing.