Pakora

Peshwari Naan being made in the restaurant, you can see the method

https://www.facebook.com/photo.php?v=1490512014564418

Thanks guys, less arsing about with this method and gives a better taste (although I probably would say that  :), my main criticism of the h4ppynaans was the overly sweet taste no matter how little sugar I put in

Anyhoo, to answer the question - peshwari - sultanas, chopped cashew nuts, cream and coconut block (or pataks creamed coconut is what i use).  If you want the filling pink coloured, add a touch of red food colouring to your coconut.  Roll the uncooked naan dough out, then smear your softened creamed coconut (hand heat is enough to melt it) over the dough like you're doing the pasatta layer of a pizza base.  Sprinkle your cashew nuts and sultanas over, fold the dough up by the edges into a little pocket, and roll out again... very important to now dimple the rolled-out dough with your fingertips to press out the air, otherwise the dough will burst and the filling will spill out.  Cook as normal.

Garlic & Coriander naan - cook the naan, brush a mixture of garlic puree (they use big jars of minced garlic you can see in one of my photos), oil, yellow food colouring and touch of salt over the cooked naan, and sprinkle with finely chopped coriander.

Keema naan - follow the peshwari prep method but use keema mince instead of peshwari mixture (keema is minced beef cooked with green chillies, a touch of red food colouring and garlic & ginger paste)

another one...

the restaurant i worked in used sr flour, egg, milk, salt and sugar... and that's all

here is my recipe for it... https://curry-recipes.co.uk/curry/index.php/topic,13151.0.html

a tandoor is pretty much essential though in my experience

my lamb phall being cooked.... listen carefully to what the chef says (whilst you try to ignore my voice  :-X)... and notice the consistency and oilyness of the base...

https://www.facebook.com/video.php?v=1489731591309127&l=7479535007867726979 (part 1/2)

https://www.facebook.com/video.php?v=1489737427975210&l=6372943035861149781 (part 2/2)

i think they're lamb tenderloins? i didn't ask to be honest!  boneless, they came in a box, individually wrapped in plastic, important to be cut in the same size as beef medallions, too small and they shrink too much, used for tikka on the skewers and for the pre-cook.  8 or 9 pieces per curry, depending on the size

pataks tandoori and tikka pastes?  they use both tandoori paste and tikka paste plus yoghurt for marinading the lamb tikka before it gets cooked in the tandoor.  chicken tikka suprisingly is done with the tikka marinade shown in the other photos - tandoori masala powder and yoghurt, rather than the pataks tikka paste

Thanks, I'm adding more photos at the moment and have a video or two to upload as well

Some photos from my time in the restaurant kitchen...

https://www.facebook.com/media/set/?set=a.1427861947496092.1073741834.100008169000315&type=1&l=6504f71798