Before I joined this great site I used to search the web for tips and found a heading saying Umami in Indian cusine
Anyway the Head chef said he always gets his tandoor chefs to dust his keebabs with chat masala which is umami rich and makes you feel you want more !
Just thought I'd share that with you

Deed down we all love curries ( not that deep) on certain occasions to get my perfect curry I've actually been to 3  Restaurants to get different dishes I like for my take away .No pleaseing some people 

Thats right I forgot  he did say it takes away the bitterness well done and thanks .Always learning, remembering is the hardest thing !

Brought some dried methi the other day and the man told me to soak them first
Does anyone do this ?

Your probably right on both accounts

Unclebuck my naans keep sticking to my tandoor any solutions
Quickly before George changes the thread 

I agree with jb no  yeast   baking powder instead .Mine were hit and miss until I made sure my dough was sticky and not too dry

I didn't think of tasting both powders to compare them. Well done Salvador Dhali for making me think.

You've made me all smile 

 oh it was   I'm just a thick Plasterer