This is not an easy topic to reply to.....

Shawshank Redemption
The Great Escape
Papillon
The Hunt for the Red October
Men of Honour
A Few Good Men
The Green Mile

and it goes on.....

I've sent a text to Ali who is going to ask his brother how he made them. If I get a recipe i'll post it on here. Fingers crossed.

Last night I popped in to order a TA and asked Bubba one of the waiters, if he could suggest something that's not on the menu. He's quite good at this and I have enjoyed many a suggestion from him in the past. After explaining that I was looking for a lighter portion rather than a main, rice, bread etc., he suggested the following: Chicken Tikka Pakora starter and Brinjal Aloo Bhaji side.

It suddenly dawned on me that I have never had a pakora and certainly not come across tikka pakora before. In my mind I had pictured small diced up chicken tikka in a batter and deep fried. Concerned as to whether it would survive the journey home Bubba said "don't worry I get Chef to make it extra crispy". "Why not!" I said, and off he went to give Chef the order. I gave thinking as to what going to come out of the kitchen in fear of it being overly deep fried.

On my return home and plating up I was surprised to see normal sized pieces of Chicken Tikka deep fried in a commercial bread crumb (the sort you might find on a fish finger). I didn't know what to make of it and continued to spoon out (rather turn foil dish upside down over plate and dollop) the brinjal aloo bhaji on the plate. Off I went to the living room, plate and glass of beer in hand.

What can I say, the Chicken Tikka Pakora was fantastic. The chicken was really moist and the bread crumb a delight, it was certainly alot different to what I had envisaged. The flavour was also extremely good aided by the sensation of the crumb. In my mind, I have concluded that this was made simply from raw marinated chicken tikka which was then rolled in the a breadcrumb which may or may not have seasoned or spiced and then deep fried.

So my question is, has anyone else ever experienced something similar to this?

Quote from: DalPuri on April 18, 2013, 08:08 PM
i was picturing Norman Wisdom as Giulio the hairdresser in the film On the Beat.  ;D

I can tell you this, the one and only time I met Sir Norman Wisdom was 1 month prior to his official entitlement. Myself and my father were enjoying a meal at my favourite restaurant the Indian Garden and in walked the man himself for a take away. The IG being a favourite haunt of both himself and his son who owned a sport shop called Wisdom Sports, in the town.

My father, a mason, was happy to toast across the restaurant too which we both stood up to the now frail Norman Wisdom which brought a tear to my eye in admiration and a sense of pride for both my father and Norman, good on ya dad! My father then retreated with a 'Mr Grimsdale' and Sir Norman Wisdom graced us all with a retort and a short prose in his usual wit. Humble I felt!

RIP Sir Norman


Yoghurt in base, I have never heard of.

I am told that Dettol Mould & Mildew is very effective.

Quote from: goncalo on April 18, 2013, 12:03 PM
My bad Axe, thanks for the support Phil!

Na, your alright!  hang on that sounds like a McDonalds advert

Thanks Phil

Quote from: goncalo on April 17, 2013, 07:06 PM
I'm on the same boat, trying to find the same. AFAICT, the best so far is AST's jalfrezi recipe, using Saffron's base sauce, green finger chillies and the BE mix. I haven't really explored most possibilities, but I would be keen to hear what is your favorite one?

Is there a translator in the house?

http://www.youtube.com/watch?v=J-tvJcTPxHc

Quote from: DeeDee on April 17, 2013, 12:43 AM
I make curries for peeps at work and after much goading and taunting that my 'curries weren't that hot' I made a batch of Phall and that shut the (moderated) up! hahahahaha  Everyone agreed it was a 5 out of 5 on the heat scale, if not a 5.5 out of 5 but still totally delicious.

You lovely Boy! PSML! Great post  ;D