They're obviously not in need of any new business at those prices.  Bullet dodged.

   Not 100% sure about this guy Rob.  In both the videos he's done he has failed to include all the ingredients he shows in the preamble.  I'll give his balti chicken a go as per the recipe, with the missing ingredients  and see whether it's any good

I don't think I am exaggerating  if I were to say, on looks that is 100% bang on Rob.  And if it tastes only 85% as good as it looks, I'd be more than satisfied.  Nice work 

Just watched your Moike videos again.  Always enjoy watching a master at work.  You sent me some of Moike's mix powder.  The colour of it definitely suggested a large amount of paprika.  Looking at the veg precook video and the mix powder being added, it sure has a heavy tinge of red colour to it, and I certainly don't think it would be chilli powder    I will mix up some of balti Dave's and see how it stacks up next time I cook and let you know.

Thanks Rob.  Are you going to  give this a go and compare it to your norm?  Spice mix is interesting in that I've not come across any which has such a high ratio of paprika.  I may just have to mix some of this up and try it out.  If I remember rightly, didn't Moike's mix powder also have a high paprika content?

Got to say you're on one hell of a mission to crack this Rob.  Nice to see that very good progress is being made.  Keep at it mate.  I'm certainly enjoying the read. You're almost encouraging me to rattle my pans again 

I bet you're looking forward to these Rob 

Unlike many of the Youtube "experts" now sharing "their" knowledge, Julien has a lot of credibility.  He was posting and sharing his knowledge of his curry journey long before many of our "experts" appeared.  I enjoyed watching his exploits from his Curry to Go days.
I pretty much cook my curry the same way as in his video and the results are good, although I do tend to hard fry the onions with regular addition of water or even chicken stock.  I continue this once the tomatoes are added.  A constant high temp and regular addition of a little liquid encourages the onions to melt adequately that I don't even bother blending the developing sauce, pretty much in keeping with the MDB balti cooking method   Maybe i'll make some curry gravy and compare, but I really have gotten out of the habit of all that faffing, as I don't think the result is any better.  Yes it does save time and allow for a curry quickly, but that kind of takes away the pleasure of creating one's supper.  I forgot to add that I do use precooked chicken as per the Viceroy method.  Always have this in the freezer for when I get the urge for curry, be it Indian or Chinese.

I've so been missing those mouth watering images Rob.  As always looking damn fine and no doubt very tasty.

Quote from: Kashmiri Bob on February 18, 2026, 07:59 PM
Kashmiri chicken wings, served with a Chef's special dunking broth.





Balti mince and peas. Mutton. 10/10.





Rob

I don't see any pictures