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"primals" ?

Wonderful stuff — I must scan and post some pages from my mother's cookery book notes ...

Quote from: Kashmiri Bob on January 06, 2025, 11:20 AM
I don't even recall madras or vindaloo being available then (at Nafees). Mince and spinach curry was a typical dish.

No experience of Leeds BIRs at any time, but I can say with confidence that in Chislehurst (Kent) in the late 60's / early 70's one could get many of today's favourites (chicken Madras, chicken vindaloo, etc) but by default they would come "on the bone" — one paid a small premium (maybe 50p) for "off the bone", which almost all of us did as a matter of course.  There were two BIRs in Chislehurst at that time, one the "Maharaja of Chislehurst", the other (on the other side of the road) I no longer remember the name, but I still recall two favourites from there — their egg pulao and their chilli pickle.  Oh, and the "Lotus Inn", a little up the road from the Maharaja, was somewhat discerning in its choice of guests, and if a potential guest turned up looking rather the worse for wear they would be politely told "Terribly sorry, Sir, we are unfortunately full - please try the Maharaja just down the road" !
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** Phil.

Try here, NJ — claims to be in stock.
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** Phil.

Bvgg@r that for a laugh — how about £4.95 if you're over 75 ?!

D@mn — I was in the Black Country in the middle of last year (Bromsgrove, in fact).  What a shame I didn't know of Hobbs' and Sons at the time !  But £9.75 is fairly modest for fish-and-chips these days, IMHO — I am fairly sure I paid more than £10 for a portion of cod with the smallest (of three possibilities) portion of chips locally just a few days ago ...

Maybe not "the original author", Livo — the "(I used ...)" parentheses were mine, not the original author's.  And no, I didn't pre-dredge, and maybe I was aiming for a thicker batter than you would have elected to use.
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** Phil.

Quote from: Kashmiri Bob on January 04, 2025, 01:53 PM
Cooking wise. Any one have any?

To continue to ignore all advice as to what constitutes a healthy diet and to eat whatever I fancy, including (but not restricted to) —

• Frying eggs, batter puddings, etc. in beef dripping
• Eschewing air fryers and continuing to use my deep-fat fryer on a virtually daily basis
• Ensuring that the (salted) butter on crumpets and hot cross buns is at least 3/16" thick
• Adding salt to virtually everything (I have even been known to add salt to Cona coffee)
• Eschewing almost all vegetables apart from marrowfat peas and mushy peas (oh, and capsicum and onion)
• Taking two sugars and double cream in all of my daily coffees (typically three)
• Regarding a 400gm bar of Galaxy as the equivalent of my "daily five"

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** Phil.

Bu pure coincidence, I too fried (or rather re-fried) some cod for dinner yesterday.  A whole portion of fish-and-chips is now too much for me (even with the smallest size portion of chips), so I put whatever remains into a sealable container in the 'fridge and then re-fry it, usually the next day.  In the past I have cheated and used a commercial dosa mix, but last night I decided to do the job properly and make my batter from scratch, using the recipe at https://www.bbcgoodfood.com/recipes/next-level-fish-chips —

QuoteFor the batter

•     75g self-raising flour (plus extra for dusting)
•     25g cornflour
•     small pinch of ground turmeric (I used Knorr Chinese chicken stock powder)
•     125g cold lager or soda water (I used Staropramen zero)

When you're ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream – do not over-beat, a few lumps are fine. Keep chilled.

but the proportions seemed completely wrong — I needed to add about twice as much of the flours as the recipe stated in order to get a batter that would adhere.  That apart, a very successful batter, and I shall eschew commercial dosa mix in the future (apart from for masala dosas, of course !).
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** Phil.