I seem to remember reading that the restaurant tandoor reaches 500 celsius .  I think the closer you get to this, the easier it would be to crack it.  it takes one more variable out of the equation

regards

barry

Is ot just me or are the edges of the naan cooking faster than the centre.  you usually get the crispy bubbles in the middle of the naan with less charring at the edges?? 

What temp is your tandoor in the middle?

Regards

barry

HI

Good Stuff UF and keep it up

Axe - I like a bit of butter ghee in a dish but not too much!!

Regards

Barry

Chicken dhansak is on my list to perfect and this has inspired me.  cheers

Bary

1. Lamb rogan josh
2. Mutton jalfrezi

barry

I have a tried and tested recipe I will post in the next few days

regards

Barry

Hi

A cracking piece of work, cheers!

regards

Barry

perfect starter plate

Regards

Barry

Hi Tongey

looks good.  how are you cooking it?  Chicken tikka usually has smokey charred bits around the edge that add to the wonderful taste   A good blast under a very hot grill or using a chefs gas torch will achieve this.

Regards

Barry

HI

I think the idea of making a curry, popadoms etc into a bag and leave it sitting to see if the smell is the same is a good idea but mentioned anywhere else apart from a curry forum, you would prob be shot

Solarspace - the bag sniffing comment made me chuckle ;D

regards

barry