Quote from: Garp on June 29, 2014, 04:13 PM
Since no-one else is commenting, Rob, I will.

It's difficult to make a picture of a seekh kebab look like anything other than a big jobbie, but they do look tasty and that tikka looks like perfection.

What does the botti stuff give to it that your normal tikka wouldn't have?

@ Garp - The Botti is a pre bought paste, less hassle, and the taste is amazing, so why make a marinade when its already done for u

Yes Steve by all means post away, as long as you have the persons permission then I don't see it being an issue

Garry

*Base

what abse do you use and do you have the recipe for your vindaloo, looks great

I dont think it will die, its a fantastic resource of recipes which a lot of them are also fantastic, lots of people don't post because there is already so many great recipes already here but im sure a lot of people will still visit and read the information

just my opinion

Garry

Defo Rob, cheers for the recommendation, its fantastic stuff, my choice going forward and no messing about, very simple

Cheers Again

Garry

im surprised at that Frank, there is loads of amazing takeaways in Glasgow with the explosion of spice that tingle your tasebuds, my 2 favourite are the Punjabi @ charing cross and mother india across from the museum in kelvingrove

i have been using this base for ages now, its all about cooking it long enough to bring the sweetness through, I cook mines for about 6 hrs also . I have the pdf of the recipes from the Glasgow curries also which are great

will need to try that also, I bought 2 jars of the tikka paste, should keep for a while I think

Made 1KG of chicken using this marinade, very nice indeed and a good kick to it also - will be using this from now on for tikka in my curries

cheers Rob