I love watching the street food chefs at work.

only 10 more days and i'll be back in Delhi wo watch and taste it again.

As long as it tastes ok I don't see what the problem is 

Surely steak, when cooked and rested correctly comes with its own sauce, Blood.

Fresh cooked bread dipped in olive oil and balsamic vinegar then your talking.

I was in Ludlow myself today.

Not quite Ludlow, but if you can travel a little I fully recommend this place.

http://www.mother-india.co.uk/

You know its good when the local Asian community use it

Welcome to the site, I'm sure you will enjoy your time here.
As there are a lot of passionate chefs here you will see some fall out from time to time, but you just have to read past that and carry on with your journey.

I will offer you your first tip now that you are here....

Behold the Happy Naan's

That should compliment your next curry nicely.

Quote from: Tim.C on May 05, 2014, 04:45 PM

Anyway, I used half-measures and all went swimmingly until I put them under the grill, where they puffed up and turned into almost ciabatta. The taste was good though not quite right.

After rolling out your dough, press firmly with your fingertips and make little indentations in the dough (30-40) as this helps keep the dough stuck together when its cooking and create smaller pockets of air rather than have the whole dough balloon.

In a base its all fried together then the toms added and the bahggar added to the base.

In a finished dish, I tend to add spices in at 2-3 different times.
chili, turmeric and paprika in first, then others secondary to that.

Wicked spread there, I bet it was hard work.

I done the same for my sister a few years back and it was a good day cooking but the warming thanks made it worth it.