I walked to brick lane earlier this week with the intention of visiting the Taj Stores, I needed some specific Bangladeshi ingredients which Taj is normally good for.
The shop has moved from Brick Lane to Princelette street and has considerably downsized.

The stock has been crammed into a small space and is no longer set out in the methodical way it was in the larger store.

I left and went to Zaman brothers further down brick lane  which had the ingredients I was looking for.

Sad state of affairs, but no doubt a sign of the times with rents spiralling out of control

#2

Tinda pathia.

https://youtu.be/4HG4nwMFzwY?is=8JhOciwggRhT5vm3

Rob

 
Must admit, strangest bread I've ever seen.

Hi Martin. They were lovely. Still have a couple left in the freezer. Hoping to get over to Farmfoods on Friday, for some LA Diner doner meat. Should be able to get a whole bag of it in one wrap, rolled up. Guess the bread is another where they are cooked traditionally over pebbles. Amazing how they managed to find so many exactly the same size.

Rob

That bath mat one looks interesting, love to know what it tastes like. 

Being trying a couple of new additions at my local Persian/Iranian bakery.

Looked up the first one and it's much lighter than a typical naan. So, it's basically a diet naan.

They get the other one in from another bakery; delivered fresh every day. More expensive. £2.75 for a pack of 4. One is shown leaning up against my micro. Look good for wraps. Thinking Sherpur doner kebab.

Rob

For anyone interested in the poached chicken. New for me. Apparently a method used a lot in early Chinese takeaways. This guy often swears a lot. Not sure if I agree with his 20 % water content ideas. Good method though. Works a treat and very easy.


https://youtube.com/shorts/0flxWVZIJiE?is=wH_VMgsa8HKmlhR9


Rob

One from before the heatwave. Made with poached chicken breast. Using this for now in place of rotisserie. Not willing to pay £8.00 for a medium sized supermarket effort. I will cook them myself, when the electric is cheap.

Been thinking back to the two visits Jerry and I made to Adil's. I think the first time we got there before doors. Jerry brought a friend who was apparently starving, so we popped into a nearby cafe. Jerry's friend, Andrew, I think, ordered a burger. Interesting place inside. One wall (could have been two actually) was stacked end to end and high with rotisserie ovens. A whole chicken cooking in every one of them. The baltis we had later at Adil's were amazing. Occured to me at some point that the cafe could be where they got their chicken from.

For context, this is the photo from the 3Bs thread showing some of the sample "pre-cooked chicken" I got much later, from Adil's. I am assuming this is actually rotisserie chicken, with their base gravy poured over it.





Our second trip was when Adil's had moved back to their newly refurbished original location, on Stoney Lane. Jerry bought along another friend, Richard (Misty). Our baltis weren't up to scratch this time. Jerry mentioned this to the owner as we were leaving. He said something about how they had to change (or reduce) the tandoori masala powder; some customers complaining about the amount of red food colouring.

Rob

I sent you some mix powder? Some good Bangladeshi BIR kitchen footage in this fairly recent video. See the head chef here mainly, but I think I can hear Moike's voice in the background. Could be; small world.

https://youtu.be/qO_ZRqaGyH8?is=xezwWTINB9RHdtsb

Rob

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.