Firstly Phil, is it worth having and secondly if it is, how much?

Hi, was wondering if anyone has this book or an opinion on it, it's  advertised at the whopping price of

I have just received the new book by Dan Toombs but I haven't tried  any of the recipes out yet, has anyone else done so and what's the verdict? There is a cookery  supplement too in today's booklet of the Daily Mail.

Play safe and have egg and chips

Just looking over this and realise there is a mistake at the end so here is the correct bit - sorry!

7.Now after 12-15 mins add in the 1 tsp kadai masala and remaining 1 tsp garam

8. 2 tblsp oil in pan add 1 cubed onion and 1 cubes capsicum and saut? for 3-4 mins, add to kadae and heat for 2 mins.

9. Lastly add in the ? lemon juice and chopped 2 tbls coriander and mix well.

I usually add base sauce to thin it out a little at the end

https://www.youtube.com/watch?v=9yyYpOjvErs

We always go to Adil's, the other restaurant shown and have been going there for over thirty years regularly, I'm not the expert but my husband rates it highly, don't know anything about the other restaurant but know that they tend to come and go and only the best appear to survive.

I compared the cooking of these baltis and noticed that the Adil one never added onions which I find strange. There appeared more spices added in the Shabab version, what do you think?

https://www.youtube.com/watch?v=G7CBbWW-4U0&feature=share

https://www.youtube.com/watch?v=q8MhbLHpUGc&feature=share

Take a look at this on Youtube, a lovely spice mix and garam masala recipe for chicken kadai, Kadai chicken Recipe- A traditional Indian Kadai recipe by Chef harpalsingh

Ingredients
Chicken with bone cut into small pieces 500grms
Onion chopped 3
Ginger garlic paste 2 tbsp
chopped tomatoes large 4
Onion cubes 1
Capsicum cube 1
Dried red chilli 3-4
Turmeric powder ? tsp
Kashmiri Red chilli powder 1 ? tsp
Coriander powder 2 tbsp
Lemon juice ? no
Coriander chopped 2 tbsp
Kadai chicken masala 1 tbsp * (see other mix)
Oil 4tbsp+
2 tbsp Coriander, fresh

Method
1. Heat 4 tbsp of oil in a pan Add in the coriander seeds, cumin seeds and dry red chili and saut?.

2.Then add in chopped onion and saut? until golden brown.

3. Now add in the ginger garlic paste and saut? for a mint. Then add in the chopped tomatoes and salt and saut? until the tomatoes are pulpy.

4. Then add in the coriander powder, red chilli powder,1 tsp of garam masala and turmeric powder and saut? well.

5. Now add in the cashew nut paste, yogurt and mix well

6. Then add in the chicken and mix well, cover and cook for 15mints. Stirring at the interval.

7.Now after mints add in the kadai masala and remaining garam masala and cook for more 2 mints.

8. Lastly add in the lemon juice and chopped coriander and mix well.

9. Remove it in a serving bowl and serve hot.

Kadai masala spice mix *
1 TBSP fennel seeds
1 TBSP coriander seeds
1 TBSP black peppercorns
1 TBSP cumin seeds
6-7 red Kashmiri peppers
Dry roast all above for 5-6 mins in pan and then grind

Garam masala **
half cup coriander seeds
quarter cup coriander seeds
25-30 green cardomons
6-7 bay leaves
10-12 black cardomons
15-20 cloves
6-8 blades mace
5-6  2? cinnamon stick
2 star anise
1 TBSP fennel seed
1 tsp black peppercorns

mix together and put in dry pan and roast
grind to fine powder and sieve

Here in Goa there is a traditional dish called SORPATEL which includes pigs heart, liver and pork meat ( belly)  It's a rich spicy hot dish that I think a lot of you would enjoy. Look it up on Youtube

I am just on my last three weeks of a holiday lasting three months in the wonderful area of Goa and what a culinary pleasure it has been. My I have eaten in lots of local restaurants and have been lucky enough to have been invited to friend's houses where they insist on sharing their wonderful food with you. I have learned how to make traditional sorpatel including the use of pigs liver, heart and pork belly whereas they add all the fat too making the dish very tasty but I would certainly leave some things out.  I've also been in the shack to watch them cook the delicious tarka dhal with added red Kashmiri peppers and watched as my landlady prepares her fish thalli in her little restaurant, and am woken up daily by the sound of her electric grinder grinding the spices and coconut for  her food. The thalli consists of oa piece of thin kingfish coated in semolina lightly fried, a mound of lovely fluffy rice, a little bowl of spicy curry with a small piece of mackerel in, a little pile of  cabbage and coconut, another pile of chopped salad and some pickle all on a stainless steel tray, all for 80  rupees (?1) Last night I ate a fish vindaloo, the first time I have ordered this and was pleasantly surprised just how tasty it was, a lovely rich taste, nothing like the mind blowing hot version devoid of any other taste than chilli we get at home. If you get the chance to come here and you love curry I'd definitely recommend it.