Thats great news. I hope it goes well for you

Err no Graeme it was a bit of a rash comment. My apologies

Thanks Harry im glad you liked it.
Its the only tikka marinade on this forum that doesnt use Pataks pastes

Hi Mick
Ive made this recipe twice now (20 onions) and must say it is my current favourite base.
Im not sure if its because I have used new season onions both times or not, but this base has produced the sweetest, most moorish curries I have ever made. Its a bit more fiddly than some of the other bases on the forum, but well worth the trouble

Thanks again for the time and trouble you have taken to post this

Mick

hey jb,
you cannot get a tandoor hot enough without using restaurant charcoal.
When I cook naans, i equip myself with a long sleeved sweatshirt and a  (clean) leather gardening glove.
The heat is so intense its incredible.
I once asked myself the question: can you get a tandoor too hot? I know the answer now.
Yes you can but only with restaurant charcoal.
I once had the tandoor so hot that the naans were spontainiously combusting after 15 seconds and were still raw on the inside - and that was after rolling them out as thin as i could... 1.5 - 2mm ish
shame i havent got any photos

restaurant charcoal isnt an option - its a necessity!!

http://barbequick.net/store/index.php?main_page=product_info&cPath=4&products_id=88

it works out the same price as the dust you can buy from the diy stores

hi phil.

the lid fits on the top of the tandoor like a......lid lol and the vent is really more of an inlet with a sliding door. I think jbs is the same as mine (spices of india) - thats why I havent bothered getting too technical with descriptions of the various features. By putting the lid three quarters on, appears to create a sort of "reverse venturi" effect (getting teccy now) and appears to help the tandoor get up to temp by holding that hot air inside the tandoor for longer

Because I havent got a thermometer I dont actually know for sure.  : :


Its all part of the fun imo.

Theres more to it than meets the eye!

Hi jb
Im sure its the the firelighters that cause the soot. I tend to use the instant light bags now instead.
I use one to get the thing going. I light the bag, drop it in and leave it alone for 5 - 10 minutes. It pays to stir the charcoal up at this stage to make sure all the paper has burnt. I then open the bottom vent fully, and load some restaurant charcoal (a must have) into the tandoor. I then put the lid on about three quarters, and rotate the tandoor so the vent is pointing into the prevailing breeze - if there is one of course. Usually I leave the tandoor well alone for at least an hour. Try it and see what you think!

great post jb
i find naans  hard to get right.
yours look excellent.
just one observation, the inside of your tandoor looks very sooty.
i find firelighters are the main culprit. I give mine a quick wipe with a damp cloth.
have you experimented with using the lid (briefly) while cooking the naans?
regards
mick

Please excuse me for asking this question - I feel sure it will have been asked before but, has anyone actually eaten one of julians curries yet?