I'm still a bit sceptical of these but its good to hear your opinion Fishy. My biggest grudge is that I can't really see the big improvement over using a charcoal BBQ. The only difference seems to be that you cook upright. Does the design act like a mini jet-engine and accelerate the airflow out of the top? Then there is the problem that you can't stick naans to the inside of them - well maybe you could but you probably wouldn't want to eat them.

I got really close to ordering one a few months ago but I decided it really wouldn't get used enough to justify the expense. I already have an awesome gas BBQ that cooks tikka just the way I like it. I think using the massive skewers helps as the inside of the chicken cooks at the same time as the outside meaning you get can reduce the cooking time and have more juicy results. I'm not convinced that standing them upright makes any real difference. It's such a shame that Nipoori didn't sort their act out and get one to the BBQ otherwise we might all be singing it's praises now.

I have 2 sets of results in.

Solar and I need to pull our fingers out and get ours done so we'll have at least 4 to compare. It's quite a big workload to get them all done which I guess people are finding a bit off-putting. I'm sure it wont be so bad once we get going though.

Wow, they look brilliant - well done!

For those that met Az, send me an IM and I'll send you his mobile number if you want to buy any bulk ingredients from his warehouse.

Also, if you order a takeaway from Chutneys on a Monday or a Tuesday I'm sure he'd be more than happy to let you watch him cook it in the kitchen (assuming he is there).

Regarding next time, I think I heard that you can hire the Harlington Centre in Fleet by the hour including their kitchen. I'm not sure if they'd be 100% happy about having 30 people cooking curries in there but I'm sure if we left it in good condition they wouldn't mind. This would mean we could hold a Winter event without worrying about the weather and we would have plenty of gas rings to cook on. We could have a curry cook off competition for those wanting to cook.

As Razor said, grating wont produce as good results. As long as you have a really sharp, straight knife you wont have any problems. Aim for matchstick length but about half the width.

The real key here is cooking them on a low heat for along time. If they are browning after 4 or 5 mins your oil is too hot and they will be raw inside. Aim for closer to 10 - 15 minutes of cook time and maybe turn up the heat for the last couple of minutes to crispen them up.

Good luck.

Chris

Thanks to everyone who came (or tried to come). It was a smashing day but my stomach hurts now. Too much curry!!!

Time to put my feet up, watch some football and have another beer

Natterjak, if its just you then just bring the coke and naans. There will be plenty of other stuff to share.

More good news - Az just texted to say he has some special spiced chicken marinading along with some Az-style bhajis and burgers.

Yes, there will be plenty of food, probably waaay too much. I have enough to feed 10 people comfortably.

Check out the live webcams here http://www.bbc.co.uk/travelnews/london/trafficcameras/ there isn't any queuing traffic in that area at all. Just cut through Godstone and Redhill.

My wife drove through there at about 5pm last night. She came off the motorway at J6 and back on at J8. It only added on about 30 mins and that was at Friday rush hour. I doubt there will be too much traffic there this morning.