This is good too
http://www.youtube.com/profile_videos?user=Manjulaskitchen

Great story!
That's going to take some beating!!
Anyone else?

I used to always ask for the hottest curries
I'm afraid I was a typical bloke
When the pubs closed (10.30pm) we often ended up at the curry house
One time I wanted a chicken phall
The waiter seemed concerned, and tried to dissauade me (so why do they sell it?)
But he failed, I ate it, then ordered another one straight away
The next day, it was as though my insides had turned to molten lead
I can still feel the pain, thirty years later
I don't know exactly how many times I had to rush to the loo
But I do remember going back to the toilet, only a few seconds after I had just been.

So boys and girls :-
                     Listen to the waiter if he warns you
                     (and doen't do it twice over either)

Quote from: Mad101daN on July 26, 2007, 01:42 PM
I live in Leicester and go to Melton rd often, it is the best curry st. Espically as I am veggie and so many of the foods places are too.

I also like the potato bomb you have pictured with the chutneys, boy are they hot.

i'll see if i can find out anything about the Kachori

Thanks
I was knocked out by Melton Road, I will go again!
Any recipes, always welcome

And here's the Kachori

About a year ago an Asian friend of mine, gave me a few Asian treats because I fixed his computer.
The gift were fried, savoury, spherical, with a very addictive spicy taste, I couldn't place.
My friend left, and I had no way of finding out what they were.
I'm on holiday at the moment, and decided to go in search of these delightful goodies.
I knew that they were bought in Leicester, but no idea where
I arrived at Leicester train staion, early afternoon.
After a half an hour, of futile searching, I stopped at a kebab house
The chef redirected me to Melton Road (anybody know it?)
It was about a mile away
He told me that there were Asian shops there
My goodness!
I thought that Nottingham had a good choice of Asian Supermarkets,Snack places,Takeaways and Restaurants
I knew nothing
There must be about half a mile solid, of places on both sides of the road!
You could get everything for cr0 here!!

So I started eating my way through anything, that looked like it might be right
My Gosh, I'm still feeling full, four hours later.
Finally at Phulnath Sweet Mart, I hit lucky
These treats are called "Kachori"
I asked what was in them
(A few problems there)
I couldn't get a proper recipe
I found out that there are two types you can buy
One made with lentils the other with peas
The lentil version is way nicer
I have since searched the internet
I think the odd spicing is mustard seeds and assafateda
I was also given two very strange chutnies with the Kachori
One is a chilli hot cinnamon (brown) and the other is made with peas (green)
I have never come across these before
But the cinnamon one is absolutely amazing
It tastes a bit like the jawbreaker sweets called "fireballs"
Has anyone else had these chutneys?
I bought loads of these Kachori's and froze them
It was a really intersting afternoon
It's a shame you can't earn a living doing that!
I've attached a picture showing the two chutnies and whats left of a garlic aloo!
Boy! I'm full

Well, I know some of the story
There was a chef (thirty years experience) I knew who worked at the Sizzler
He didn't renew his lease so he opened a place 15 miles away at Newstead
Another local place, called Bombay, changed hands and that chef (self taught)ended up working with the first chef at Newstead
Newstead had only a short run and that closed
The second chef then worked at a place called Paramount
The first chef stopped cooking altogether
Meanwhile a chef (called Mamood),who worked on Mansfield Road, decided to run his own business and took over The Bombay Bicycle centre (and it's the best around)
Another place on Mansfield called the Himalayan Tandoori closed due to ill health
I think the healthy brother started doing a taxi service
A new place opened on Haydn Road called Chilli Nights
The chef there is young (twenty five) he is self taught as well
His cooking is BIR with a homestyle slant
Very good too

In short I don't think anyone really trains anyone
But like any job, if you see someone doing something, you will imitate it
Pick up good ideas
I asked another chef about how he learnt the curry gravy
He replied that one night the main chef quit (he refused to show anyone his secrets)
So the gravy was made up purely by guesswork
That was his starting point

I have often mentioned various chefs to other chefs, and vary rarely does anyone know anyone.
There is definitely no coordinated training round here
A lot of the younger staff now speak English perfectly
Start chatting
It's a world of it's own
More than recipes happen
You might be surprised

It was Pacmans

(Edited by CA - naan recipe moved to recipe section here:  https://curry-recipes.co.uk/curry/index.php?topic=1942.0)

PLEASE POST ALL RECIPES IN THE RECIPES SECTION (This makes it easier to subsequently find).  THANKYOU! 

I made the tandoori chicken from this book
It's a little different
You marinade the chicken in a cup of vinegar with two tablespoons of salt for an hour.
Then you drain it and leave it in this blended  yoghurt/spice mix overnight

Edited by CA - marinade recipe in the recipe section here: https://curry-recipes.co.uk/curry/index.php?topic=1934.0

Cook on highest in oven on skewers (over a tray catching the drips)or in a tandoor
(Has anyone else bought one?)

The result was excellent and the brightness of a restaurant prepared chicken.
I must admit the use of red food colouring bothers me and is mustard oil really dangerous
The flavour doesn't betray the use of mustard oil, so I'll probably use veg oil next time
As for the colour....what can I say it looks fantastic but is it safe?
You always cook the chicken in the tandoor first, the naans need the extra heat or they don't rise or come off the tandoor's clay sides
So I did a few of them too
The first one came off like a biscuit because the tandoor wasn't hot enough
So I wacked up the heat for 5 minutes and they all cooked brilliantly after that

Quote from: naga dave on July 15, 2007, 08:00 PM
    Mustard oil, once tasted, never forgotten. Sometimes added in small quantities to tandoori marinades.
                 D.

Hi Naga
        I bought some anyhow (it's not the first time I've used it, but I can't remember much about it)
I know it says "for external use only" on the bottle, but KTC sell large catering cans of it
What's that all about then?
Do chefs rub it on their bodies, when preparing for a heavy night's cooking?