View full version: Lets Talk Curry
  1. Curry Night "To-Night"
  2. Tomato soup: is it a key ingredient?
  3. An unexpected failure : what lessons can be learned ?
  4. Who introduced the term BIR?
  5. Largest Curry Ever....
  6. Product review : Sharwood's Saag Aloo
  7. "Old School" Taste, Alive and Kicking
  8. Making Poppadoms?
  9. Freezing and Reheating curries
  10. Minced Lamb for Kebabs
  11. Pasco Pastes
  12. Ajoy Joshi on the need to preserve traditional Indian regional cuisines
  13. LONDON OLYMPICS 2012 :) Update
  14. A Brief History of Curry
  15. Zing for under a pound!
  16. dry powdery aftertaste.
  17. Death of the Taste
  18. Kemma Mince Receipe
  19. Naan making vid
  20. Spice mix rub / coating for chicken
  21. Thank you CBM!
  22. Another sample from my local restaurant
  23. Product review : Patak's tinned (concentrated) Vindaloo sauce
  24. Ayams Chilli Oil
  25. Tandoori ovens in winter
  26. Just how long has Patak's paste influenced the BIR's?
  27. Do BIRs make every dish to order?
  28. Sorry another cookbook
  29. Quick Stick VS Non Stick
  30. (Has anyone cooked) Taraporee Prawn Patio (a.k.a. Kolmino Patio) ?
  31. Keema taste of beefy mince!
  32. Gravy and naan dough from my local T/a
  33. Dutch oven for Curry?
  34. Chicken Channa
  35. new on here
  36. A curry with the lid on top ?
  37. Even better than usual
  38. Recipe refinement : an alternative approach.
  39. BIR Kitchen essentials
  40. Recipe Refinement
  41. And tonight I am cooking ...
  42. Indian BBQ lamb chops
  43. Does anyone use fresh turmeric?
  44. Dry Garlic Chutney
  45. tender beef
  46. Help me find a curry (recipe)
  47. Similarities in recipes, spice mix's and therefore tastes?
  48. Recording and organising recipes
  49. Green Naga off 20years ago
  50. Your Curry