I know exactly the flavour SS talks about and I'm sad to say unless you have actually eaten the old style curries, you'll never know that taste (sadly) simply because curries have changed drastically over the years, back then you had a choice of keema, chicken or lamb curries with the choice of mild, medium or hot (korma, madras and vindaloo didn't appear on the menus...or at least they didn't in Huddersfield!..until a few years later - early to mid 80's) they did tandoori chicken portions and the only choice of rice was plain boiled or pilau and you could either have chapattis or a plain naan...nothing like the choices we have now lol which is not necessarily a bad thing, but it's sad to lose that unique flavour....I've never been able to replicate that flavour, but I can make as good (in alot of cases better) curries in me own kitchen than alot of the local places, with no doses of the tandoori trots to boot! Oh, and some of those old curries were cooked on a bog standard, white, gas 4-ring cooker...They were grotty holes alot of them, but the curries were divine!

I found this UB Hope it helps

http://www.villagok.dk/tandoor/

Sounds like a good hangover cure there CoR though the cold curry on toast idea is something I think I'd still have to be pissed for...

I've done curry pizzas, pasties....ooh! and samosas with mine....(well, I call em samosas, I just use some wraps, cut in half, filled with the curry or curry & rice mixture and use plain flour and water as a paste to seal them and deep-fry until they're crispy and golden lol...easy and tasty!)What do you do with yours? assuming that you're not all pigs and scoff the lot when you do a curry that is!

sounds like an Asian version of Fawlty Towers, "the kebab and the corpse" hehe

Hi BB

The only way I can describe it is as a kinda sweet, savoury turnip-ish taste....I believe Haldi described it in another thread, although he's tried all kinds of things to replicate it and found no success Once you've tasted it, you never forget it...it really is an 80's thing (like leg-warmers and ra-ra skirts!).

I'm another of Blade's fans

I've tried loads of tikka recipes over the years and his beats the rest into a cocked hat.....Pataks or no Pataks

Very nice recipe UB Just made it using the BE base....best pathia recipe I've tried and I've tried a few! I added some mango chutney too....

Thanks for the recipe UB

Here's a link for mustard oil JivyJ...although I get mine from a local indian supermarket

http://www.natco-online.com/acatalog/info_mustard_oil.html

It also carries a warning.....

QuoteEuropean legislation obliges us not to promote Mustard Oil for culinary practice: a position which is not supported by a number of eminent chefs who recommend the oil for the preparation and cooking of authentic regional dishes. In deference to the EU legislation, we mark all bottles, "For External Use Only".

I've just made this recipe (we'll be eating it tonight though) and I have to say it tastes great! It works really well with the base but I'd warn anyone who's not really that much of a heat buff to stick to one tsp of chilli (if you've added the chilli in the base recipe) 'cos I had a taste and I can't feel me lips half an hour later :-X

I don't think it would work as well with milder, less flavoursome bases though unless you had a bit of a fiddle with the recipe lol

The balti paste adds a little extra something, which I wasn't really expecting from just one tsp

I'll give it a go with the saffron base without altering the recipe and let you know how I get on

Thanks for the recipe Boss