adeypayne, goncalo much appreciate the discussion on the pickle. i've got diverted onto balti for the foreseeable future. i had bought a jar of satkora pickle and a spoon out the jar had put fear into my brain (saying only to be used in very small amount). given what you say i'm going to bin the jar...

real dedication on the effort front.

it's amazing how big volume the ingredients take up - bottom of my fridge is full of it and 2 carrier bags of powdered and whole spice not to mention the 10kg (now 9kg) bag of dutch.

well pleased for you.

Geezah, made the the tandoori version and was quite taken aback. it did have a resemblance to the tikka which was not good (i do love the tikka version as is, no2 to iffu). having said that i do think it's the closest i've got to tandoori though and feel the recipe is a sort of break through for me....

Geezah,

i know the lasan recipe well but as tikka (2nd fav).

comparing recipes the key difference seems to be that i add curry powder (5 ml) and had reduced the tandoori masala down from 1 tbsp to 2 tsp. will leave out curry powder and increase masala on next make.

many thanks.

Geezah, tandoori is something i've not got right. it's my fav from BIR as off bone meat. what recipe do you use. the taste i'm after is quite simple and does not overpower the meat as per tikka. i sometimes feel it's just pataks/pasco paste with perhaps some g/g paste. i've also tried switching the ...

Geezah, love the post. this is sort of on my to do list. i've gradually got to like methi (by hot frying it) and have tasted the fresh leaf version whilst in the asian stores - the taste difference is stark. the fresh is much more subtle. i've yet to buy the fresh and try in place of the dried - i s...

sorry for asking the question - the water is now more muddy than before. interesting thoughts by all. it sounds as if in simple terms less water means more oil. the only thing i can add is that oil separating is not needed to confirm the dish is cooked. i look for the surface sort of cratering. at t...

the oil on top is another of those things i keep pondering - is the oil there at the end of cooking or when it gets home in the foil container or is it just down to the amount of oil added at the start (or in the base) pretty much every curry i make never has oil on top. i use 1 chef of oil. i feel ...

i can imagine that dish being very very nice. lot of effort gone in even the speckled rice - well impressed.

a real feast and shows our efforts can well and truly pay off.