Ok there are two 'whoa' moments here...

1. Prefers traditional over BIR?   
2. What a massive resource.  Will definitely try the vindaloo.

Your timing is perfect my friend. The missis is going away for 3 nights with daughters next week so I get 3 nights to cook as hot as I like.  Thank you.

BIR vindaloo is my holy grail. I've given up the belief that I can recreate the dish I grew up eating in the 70's and 80's. I can make a passable curry, occasionally a bloody good one, but the true BIR at home is a forgotten dream.  I'm resigned to it now, at peace with myself.

Robbo

I found this guy while looking for a recipe for my fave Pav Bhaji veggie recipe. Best street food I tasted in Mumbai.
https://youtube.com/@yourfoodlab?si=LGmVEeCyLnNvfSCG

Almost 6m followers and a ton of recipes. Some later ones have subtitles but all those I looked at have the recipe in English in the description.

Worth a look.

Robbo

There's an Akbar's in Newcastle upon Tyne. I used to take customers there for dinner and remember those huge naans fondly. A bit more up-market than the standard curry house so a place to visit on the company's dime....

Robbo

Seriously impressive table there, nice job. Must be so satisfying to make that happen.

Robbo

DoorDash to Chicago area? sounds delicious.
Got me in the mood sir.  Going to pull some base from the freezer.

Robbo

There's something about seeing curry in foil containers that transports me back to the UK. The oily, stained underside of the cardboard lid...digging straight in with a fork before plating because it smelled some good....a sneaky pinch of a bit of naan.
Man, I can just picture late 1970's / early 80s weekend suppers right now..and boy could I do with a proper BIR vindaloo.

Robbo

It's a seriously delicious dish. Good amount of heat, and the depth of flavor from that spiced ghee is great. I'm definitely going to be making more Ethiopian dishes.

Robbo

I now only buy aged basmati. I get it in a 20 lb (9kg) sack and just refill a small container for easy access. It's a more yellowish color and the grains are extra long too. So much better than the tilda stuff I used to buy. And buying in bulk is still cost effective.

Robbo

I've been down a bit of a middle eastern & African rabbit hole recently. Yemeni rice dishes kept appearing in my biryani research and look beautiful. Most recently I came across some Ethiopian dishes that got me interested.  Tibs is a simple stir fried dish usually beef or lamb but I've also seen chicken versions. I decided to give it a bash, which necessitated adding a couple of things to the pantry.
1. Niter kibbeh - a spiced ghee infused with cinnamon, ginger, garlic, onion, fenugreek seed.
I'd wanted to make ghee for a while and it was pretty straightforward. When you fry the beef in this kibbeh it smells wonderful. I wonder why they don't do a similar thing in Indian cooking?


2. Berbere - a spice mix widely used in Ethiopian cuisine.  (Ethiopian garam masala?)
I found some at a local supermarket which has an extensive international foods section - including McVitie's chocolate digestives for $5 no thank you.

I made tibs last night, served with garlic naan and it was delicious. The traditional injera soft sourdough flatbread served in Ethiopia doesn't appeal to me and looks a bit of a faff to make.



Definitely one to repeat.  Next, to make my own berbere mix.

Robbo

Lots of videos but the few I looked at had no ingredient lists / measurements that I could see. Needs to stick the recipe in the description box.

Robbo