Yep, Akash in Burnham, just outside Windsor. Here:http://www.akashtandoori.net/index.htm

*hides*

Cheers Stephen! Haven't made the Taz base yet, so missed that.

I can see why mate I don't think I 'bigged it' enough in my post- gotta be one of the tastiest I ever had- and there's something about it that makes me think it would be on the 'Specials' section of the menu!!!
What do think about the base going in first?

Commis, they are both breast- a while back (don't know if it's still on?) Tesco did a deal, 5 kilos for ten notes. So we stocked up!

Here: https://curry-recipes.co.uk/curry/index.php/topic,8947.0.html

Thanks to Stephen Lyndsey for this one. It was great- really smokey; quite an interesting method too- se the recipe, how you put the gravy in first. Not sure I've come across that method before? -and tbh, I did wonder if it was  a mis-print, but it seemed to work! Cheers bro.

PS: Just remembered it was chicken tikka but also using up some prawns too. Combo!



The missus's, with mushroom bhaji or aloo or somesuch.

Three kilos each, should last a week or two....?

So onions in, say, quarters rather than slices? -which tbh at least fit in the pan easier!

Quote from: hedgerwallace on July 18, 2014, 12:28 PM

As it was voted the best Indian restaurant in England

Yeah! Who by? 

Having said that, he's still one of the best in the business  :-X

Reckon it would be different though for say yer korma or CTM? -being sweet?