On the name plate it has UK patent no 2348798 - did not come up with anything.

I have found this US one that must be the same. http://ip.com/patent/US6706301

Not sure if you should be trying to copy it though.

bon patent

Hello George, Do not know about the patent stuff but I can certainly endorse the fact that the oven reaches 400 C plus. I actually bought mine direct from Mr Vaughan at the BBC Good Food Show at the NEC years ago - he told me then that he had reinvented the original shape of a tandoor oven that had been lost in time. And that most commercial tandoors in use today were of the wrong shape to produce and maintain the heat efficiently - I still cannot believe that they take so long to heat up and need a lid?  In my nipoori the heat build up is instantaneous and that's without the use of any lid or insulation - it really must be all in the shape of the thing. No wonder Dyson has got onboard! Room for any more?

Bon jour

Blimey vinotinto, the one I use was a considerable less amount then that but it does get clogged up with the ginger especially - could be one for the birthday list I think.

bon jovi

Hi,

I always grate my garlic and ginger with a parmesan cheese type grater. The results are a cross between chopped and pressed that I find ideal when requiring relativity small amounts of the stuff.

Bon grater.

Hello Phil,

Quote: "Crikey, I hate to think what the table cloth would look like if I were to try this, never mind the french-polished surface underneath!"

Ok! Hands up a true case of sensationalism - I would actually have the paratha on a plate.

Quote: "I've never had a supermarket naan that anywhere near approached a freshly made naan from the tandoor; would you really recommend that I try Sainsbury's, in the belief that they have achieved a near-miracle?"

No way! They are a million miles away from having the texture and taste of a freshly cooked naan. But out of all the ones I have tried from various supermarkets they to me seem the best. Perhaps it would make an interesting poll to find out what supermarket does do the best naan.

bon jovi

Hello all,

Due to a glut of spinach over the allotment and the start of the new potatoes I thought that a large batch of Sag Aloo was due. I have posted the full recipe from scratch in the Bhajis section here https://curry-recipes.co.uk/curry/index.php?topic=5916.0

Bon sag aloo

Hello all,

This recipe makes 13 good size portions of Sag Aloo

Ingredients

3 kilo spinach
1.5 kilo new potatoes
3 chopped chillies
Fresh coriander
1 tsp sugar
4 tsp garam masala
1 tsp turmeric
Salt
3 large onions peeled and chopped
4 cloves garlic peeled and grated
2 inch ginger peeled and grated
2 x 500g cartons of tomato passata
10 tbsp oil
4 tbsp panch puren
2 tbsp rubbed methi leaves

Spice mix
4 tsp chat masala
4 tsp ground cumin
4 tsp ground coriander
1 tsp cayenne
2 tsp paprika
1 tsp ground black pepper

Method

Wash spinach in very hot water - helps it start to wilt - heat in a large pan and when fully shrunk down drain of excess water, add the chillies, handful fresh coriander, sugar, 2 tsp garam masala, 1 tsp of salt and simmer for ten mins. Then drain and chop finely.

Cook the potatoes whole with the turmeric in salted water for ten mins, drain leave to cool then cut into bite size pieces.

Heat oil in pan until smoking hot add the panch puren for ten seconds then the onions and fry for about 8 mins until well browned then add the garlic and ginger mix and fry on for 2 mins. Add spice mix and bhuna for 30 seconds then gradually add all the passata and cook on for ten mins. Mix in the chopped spinach, 2 tsp garam masala, the methi leaves, salt to taste and boiling water if to thick - I added about half a pint. Now carefully introduce the cooked potatoes and let them heat through then portion up and serve garnished with fresh coriander or freeze. 


coogan 2011

The last time I went to Lahore One must have been a good 15-20 years ago the place was heaving with customers of all sorts. Yes the kebabs and breads were to die for - the boys their could certainly get a tandoor kicking - the curries and side dishes were not your normal BIR but more traditional I would have said - very nice. I thought it was incredibly cheap but that was probably because we loaded up with beer and wine from across the road to take in that must have made a hell off difference to the final bill shared between about 20 of us. The place was filthy especially the karsey's but the food and atmosphere were great. Unfortunately the establishment was actually closed down the very next day by the food and hygiene agency which was quite worrying at the time but we all survived. Anyway it reopened a week later shortly followed by the opening of Lahore Two a couple of miles down the road I seem to remember. They are probably now the cleanest curry houses in London today - well worth a visit I would say just for them kebabs and bread alone.

Bon Lahore

You are right just googled this.

"It has previously been suggested that the mild curry was created decades ago in a Glaswegian kitchen by Asian immigrants catering to Western palates.
Mr Sarwar claimed the dish owed its origins to the culinary skills of Ali Ahmed Aslam, proprietor of the Shish Mahal restaurant in Park Road in the west end of the city.
He is said to have prepared a sauce using spices soaked in a tin of condensed tomato soup after a customer said his meal was too dry"

But surely the recipe has evolved since then. I just cannot see a chef using a can of soup in a kitchen of today.

 
I use beetroot powder as my food colouring perfectly natural or just rely on the haldi.

I am also not sure about the Heinz soup has anyone actually seen a chef use it in a kitchen.

bon jovi