Many thanks, Stephen — very much appreciated.
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** Phil.

"Be sure your sins will find you out" — is that what you are saying, Santa ?!

Thank you Livo.  I've heard others say that it can take quite some time to recover, but my surgeon stressed that I needed to start taking exercise as soon as I could comfortably do so, and that I should aim to walk at least a mile a day.  I can now manage two to three miles without over-stressing myself, so I think that his advice was a major contributory factor to my recovery.  In fact, I went in to see a friend who was about to undergo the procedure earlier in the week, primarily to demonstrate to her that she should be well on the way to a full recovery within a couple of months.
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** Phil.

All is indeed well, thank you BHC.  Almost eight weeks post surgery, have been driving for the last four, and apart from aches in back and shoulder, all is well.
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** Phil.

Quote from: bhamcurry on October 29, 2024, 01:41 PM
my active sinus infection has shut down any desire to mess around with food

Sorry to learn that, BHC.  For my part, a combination of advancing years, two sub-acute spinal fractures and recent open-heart surgery (replacement of aortic valve) have certainly diminished my interest in "mess[ing] around with food", but this is also accompanied by a significant loss in appetite so a single T/A curry (e.g., chicken Madras, pulao rice, saag aloo) will easily last me three days !
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** Phil.

What gives the chicken pathia its red colour, Rob ?

Quote

Quote from: livo on August 26, 2024, 08:17 AM
[T]he store bought paste is more acidic.  It does list acetic acid in the ingredients rather than vinegar. 

I wonder (and you may well know the answer, Livo) whether this is because of an Australian legal requirement regarding labelling.  Is it perhaps the case that a food manufacturer is required to give (where possible) the scientific name of the ingredients rather than the common name to ensure that there can be no ambiguity ?  I really do doubt that the manufacturer sourced lab grade acetic acid when he could just as easily (and far more cheaply) used vinegar ...
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** Phil.

Madras certainly isn't "semi-dry" for me — it has to be very rich in gravy (I seem to recall doubling Kris Dhillon's quantities).  And "Wahi Swad, naya andaaz" (वही स्वाद, नया अंदाज़) puzzled me, but I see that it just means "Same taste, new style" !
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** Phil.

Quote from: Robbo141 on August 23, 2024, 07:12 PM
I remember chef Syed very well and have a number of his recipes typed up.  I'll see if I wrote up the vindaloo one.

See https://www.dropbox.com/scl/fo/8okx6r1l4o1sbv6hd8pk9/AIhNmZ1uZAMWGGGsG_UrVLo?rlkey=4ov5ouc1qsg7z08sd5rmdvbn3, where you will find (among others) "Syed's chicken tikka vindaloo.docx".
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** Phil.

Many thanks, Livo, I will give that version a try after collecting some potato starch from the hotel (last night I had only corn starch, so used that instead).   Lệ Khanh thinks that equal parts of soya sauce and mirin may over-dilute the soya, so I will also experiment with reducing the mirin content.  I was sufficiently depressed by last night's failure that I did not bother trying again tonight, and had a sausage sandwich instead !  Tomorrow we will eat real chicken karaage at 京寺 in Plymouth ...
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** Phil.