Nice one Rob.  So good to see an actual chef at work in the home environment and how they cope.  Thanks for the additional info restaurant versus home differences.  Will be making another Moike vindaloo this afternoon for this evening 

Quote from: Kashmiri Bob on May 17, 2024, 07:19 PM
The chill powder used (in my kitchen) was the "extra-hot" stuff.

that must have been explosive    I'll be using normal chilli powder being a wimp
Be great to get that recipe Rob if ok with Moike. Thanks for the other vindi vid

Great stuff.  Thanks Rob.  The obvious question - the pathia sauce, a video or maybe a recipe?  I'll be doing the vindaloo over the weekend 

Please do share Rob.  I do like to watch an actual BIR chef in action rather than the many "wanna bees" who have sprung up over the years and now abound on you tube. That was indeed  a good test for G's phone   I know the Z1 was meant to be waterproof but not sure it was meant to be immersed in curry. 

I'm loving this video and licking my lips 

Don't know how I missed all these very tempting balti delights.  Heavy on the oil which is no doubt essential. If only  you delivered Rob   

Some tasty looking dishes there Bob but I think i'd be spooning off the excess oil as there's plenty of it. May be i'll get to Manchester to try some of these once  I retire. I'm sure kebabs easily pass muster and those rotis look perfect for scooping.  Any chance of you putting up your recipe of balti chicken ginger along with some pics of the stages?

Off topic, I was trawling the site recently and happened across your post on the day you spent cooking with chef Moike and Goncalo.  Went to view the vids but not available  Any reason for taking them down??

Thanks guys. The brown bits, more red than brown on my screen and camera, are keema mince.  There are some onions in there though.  Curry without rice?  Almost unthinkable unless your diet dictates such.  Enjoying this vindaloo with MDB's mk1 base a little too regularly.  Sadly, nothing locally can now compete and it's DIY all the way.  I really must try the plain balti before i run out of base 

Eventually got around to trying MDB's balti gravy MK1 with the 3 pot method.  Have been using this as a normal base for the last 4 weeks but have not yet tried the plain chicken balti, so can't give an update on whether this original version gives  a better result than the MK2 version.  I'll try over the weekend and post some comments.  Certainly have no complaints with the results so far, although I do like my curries a little bit saucy, so not as condensed looking with a preponderance of oil as in Bengali Bob's balti pics.

Look forward to the coming reviews Bob. Have just finished cooking the MDB mk1 base having exhausted all base in the freezer.  Hopefully I haven't botched this Will provide some feedback on the resultant curry.  Whether I can rave about the results this base produces remains to be seen as I've not experienced a "real" balti against which to compare it.  I'll just have to make the comparison against the one one I cooked using the mk2 base.