Had some friends round last night so I cooked them an Indian.On the menu chicken tikka,pilau rice,sag aloo,bombay potato and aloo massala.

bombay potato...



sag aloo....



Aloo massala...



sag aloo bombay potato served



I used my own base sauce with a spoonful of asofoetida,it gave  it a more onion sort of smell but did not change the flavour really,maybe next time I will use a bit more(as well as using spiced onion bhaji oil).My guests were very impressed with the whole thing.I forgot to take pictures of my rice and tikka but they said they were better than a takeaway.I used a pinch of panch poran in the bombay potato which gives a lovely flavour.The aloo massala was a bit of an afterthought really,I had some potatoes left so I had a go at Dipuraja's recipe.I have to say I was a bit sceptical but it was spot on-easily as good as my local.I didn't have kebab paste so i used a touch of kashmiri massala paste instead.Also used a tablespoon of Rajah brand tandoori massala powder as well.Anyone who's into tikka massala should give this one a go-very impressed.

Wish I had seen the last post earlier,I just finished making my base sauce but I binned the spiced oil;the smell really put me off!!! I was scared of spoiling a good sauce i guess.I did use a bit of asafoetida couldn't really tell me difference in the finish again I was hesitant to use a lot after reading some of the posts about it.Next time I will definitely use the spiced oil thanks guys.I walked past a new local combined Indian takeaway/kebab/chicken place tonight,I have to say the place looks really average but the smell coming from where the Indian place is situated was amazing!!!

I'm making another base sauce tonight and am considering adding spiced oil to it to see how it affects the taste.I made a batch of onion bhajis last night(very nice) and have kept the oil.I know it's been debated to death but I am wondering how many members use fresh oil in their base or just stick with plain old veg oil.I must admit my oil doesn't have the best smell in the world and I can't see that it will give me a better taste....The Undercover book swears by it although the chef on my recent lessons was aghast when I mentioned it!!

Thanks guys I'll definately try some panch poran next time and see if it's the taste I'm after.Haldi It was covered in my cooking lessons,however the recipe my chef gave me was identical to Dipuraja's method(although if two separate chefs make it this way perhaps there is no magic ingredient!!).I asked my chef about mango powder and he said no he's never used it.I still feel though there is an underlying taste which I can't quite pinpoint.

Thanks Paul I'm just wondering what restaurants and takeaways use to get that flavour,my local denies all knowledge of either mango powder or panch poran so I guess it must be another of those trade secrets!!!

Just polished off yet another take-away,all very nice however the bombay potato was wonderful.Don't really know how to describe it but a real lovely flavour with that old-fashioned bombay potato taste if that makes sense(slightly sweet,sour maybe I can't put my finger on it).I keep wondering what they may have put in it.Could it be mango powder?? I've seen a few recipes calling for this(the Undercover Book suggests mango chutney but I doubt that) Or could it be panch poran???  I know very little about this spice but I remember reading a thread ages ago about it...has anyone used it???  I'd love to replicate this dish.

Last night I polished off the remains of Friday night's takeaway(chicken tikka bhuna).I always get it from the same place and I've always thought it was really good.However I have to say in comparison with my recipe(and I suspect others on the site too)the tikka from the takeaway was bland and unimpressive.Not subtle flavour so it doesn't overpower the dish itself but really quite poor.

No probs I'm glad u enjoyed it!!!!  Have to say when I made it myself I thought it was on par and even exceeded some of the more average takeaways around here.Even my wife who is so fussy about Indian reckons it was lovely.

Jerry M in my original post I did list 2 teaspoons of ginger/garlic paste as an ingredient.

It was not far off from my local takeaway.I'm convinced that oil plays a major part in the flavour,the one from my takeaway has a lot more oil(and more unhealthy I suppose)but it has a fantastic flavour.