Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: jb on August 02, 2010, 08:43 PM
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I had my first lesson today from my curry house chef.Very,very interesting to see an authentic chef in action in the comfort of your own home i can tell you.
I will post a full report later when I have more time(I have another lesson on Wednesday by the way).Originally we planned to have a two hour session but it stretched to three hours and we ran out of time in the end.I took plenty of pictures and because there was a hell of a lot of info he brought an assistant to take notes which he's going to type up and give back to me on my next lesson.
All I can say is that there were no magical ingredients or special techniques.Everything was cooked or prepared in much the same way as has been described on the forum over the years.The base sauce reminded me of CA's curry base here...
http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0)
The only difference was the addition of a fresh lemon and a small amount of yogurt.
Although I brought ten chillies only three actually went into the base.Only fresh oil went into the base(I asked him about spiced oil and he said he did not do it that way although some chefs might.)He did say that the oil that rises to the top on the base sauce should be ladled off and used when you actually cook the curries.
He showed me how to precook the chicken as it's done in the restaurant and then made a chicken jalfrezi...it was lovely by the way.No flames he said chefs do this just for effect and it makes no real difference to the taste.
Disappointments??? Well I guess the only one is the fact that he uses a spoonful of pre made pataks paste when he finally makes his curries.I was really hoping he was going to say he makes his own pastes etc in his restaurant but as he said they are convenient and any way in which he can maximise profits is good.I shouldn't have been surprised really as most of the take-aways kitchens I've seen around here have jars of the stuff on the shelves.
All in all a very interesting day.Like I said no real suprises,I feel sure that we have the right techniques and ingredients on this forum already.It just needs practice and a bit of patience.
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Good post jb,
One question, did he tell you which pastes he used in which curries?, I have only ever seen the Balti paste used in some Balti dishes, and tikka, tandoori, kashmiri masala pastes in tikka and tandoori dishes,
Thanks,
Mick
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It was actually Pataks jalfrezi paste.Forgot to mention he also showed me his secret spice mix.I'll have to look at my notes to see exactly went into it and ratios but it was the usual suspects(turmeric,cumin.garam massala.coriander etc).Oh and no mention anywhere in his recipes did he use asofetida(hing)
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Awesome, good stuff. Thanks for sharing something that you're paying for ;D
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It says a lot for how the forum has moved on that you haven't reported anything earth shatteringly new (as yet). It's interesting that some myths have been debunked already, e.g. the use of fire power and off-the-shelf Pataks paste as opposed to special "in-house" blends.
This is a great post jb and, like TyeNoodle, I'd like to take the opportunity to thank you for sharing your lessons.
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well done on yer first lesson jb, quick question u seem dissapointed ? i take it you didnt get the bir flavour u were expecting from the final dish ? i have just scoured the net and found someone in glasgow who does lessons like your chef , waiting on a reply mate !
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Well the Jalfrezi was very nice I was just expecting something earth-shatterring or a big eureka moment I guess.My favourite curry is madras,this he said is done just by making a basic chicken curry with the addition of chillie powder and lemon juice.I'm sure when I saw it made in my takeaway recently there was methi thrown it at the beginning(although he did agree some chefs use this).The only problem is that because he was there for so long we ran out of time and I didn't have much oil floating on my base to reclaim for my final dishes(he did say this is important).Next time i make another base sauce I will ensure that I get plenty of oil.
However it's still fantastic to see an actual chef go through the basics right in front of you(and someone to take notes so you can take pictures!)
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someone to take notes so you can take pictures
I know you have to have a certain amount of confidence in any 'contractor' and it's hardly a 'them and us' situation BUT, in your position, I really wouldn't want his assistant to be taking the notes. I'd want to be taking the notes, perhaps via a video camera or dictation device, or have a scribe from 'my side' - who I might trust just that bit more.
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Well the Jalfrezi was very nice I was just expecting something earth-shatterring or a big eureka moment I guess.
Hi jb
Thanks again for sharing your experiences.
Also, don't forget, that you have been cooking solidly for around 3 hours and so it is likely your sense of taste and smell will have been stifled and you may not have been able to appreciate the true taste of your efforts. Plus it is still early days in the lessons.
Did you have any left-overs in the fridge that you can taste again?
Cheers
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Some good points.Afraid i scoffed the lot straight away,thinking about the dishes again the jalfrezi was very moorish and had a subtle hot flavour and lovely taste.I don't normally eat basic chicken curries(I'm a madras or chilli sort of guy) so I guess that's why the basic curry may have tasted a bit blander to me.Certainly we were cooking for a long time(the wife took the baby out for a shopping trip because of the fumes from the spices she said!!)
Tomorrow I am doing garlic chicken chilli,sag aloo,and aloo chat.I will save it and eat it for the following day to see any difference.
I have to say his assistant was busily writing away throughout the three hours, I guess she must have taken about six sheets' worth of A4 notes,so I'm quietly confident she has written everything down for me.He said after I have finished the lessons I am more than welcome to visit his restaurant and see the chefs in action.
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Forgot to mention a couple of things he said about the base sauce...Our base sauce we cooked had 2kg onions where his usual one had about 20kg!! The most interesting thing he said was the fact that before the appearance of vegetarian eaters most restaurants(including his) would drop a whole chicken into the pan whilst it is cooking to give it more flavour and depth.Now I'm sure I read on this forum absolutely ages ago a thread regarding chicken jelly or something in base sauces,was in Haldi who started it or am I dreaming???
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Hi jb
Great post I'm looking forward to the full write up, especially the pre-cooked chicken. Undercover Curry suggests all precooked chicken is cooked in some base sauce.
The next lesson should be more exciting, it will be great to know if he nails the BIR taste. Saving some for the following day is a great idea. I guess after a few instructional lessons it will be over to you to do the cooking under his guidance? That will be a great way to learn!
Chris
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My favourite curry is madras,this he said is done just by making a basic chicken curry with the addition of chillie powder and lemon juice.I'm sure when I
I have been told more than once the same thing that madras is literally just chilli powder and nothing else, vindaloo is just more chilli powder.
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Bruce Edwards says exactly the same.
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Undercover Curry suggests all precooked chicken is cooked in some base sauce.
Just one of the reasons why I don't rate this book too highly.
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Hi jb
Great post I'm looking forward to the full write up, especially the pre-cooked chicken. Undercover Curry suggests all precooked chicken is cooked in some base sauce.
That is very true chris quite a few TA's i use have said this as well, thats the only thing i can get out of them (except one, Tipton Balti ) which i hope the next time i use them will ask a few more questions about there base.
The bloke told me that whatever you cook your chicken/meat in will take on the taste of that sauce,so when i cook say a madras i use a little of the madras sauce to cook the chicken in on a very high heat.
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Some pictures would be useful!! :)
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You lucky sod Jb ;D
just to add my 2 cents to all the questions that everyone has propsed,and you must be wanting to ask him....i think it would be a crying shame not to ask him(if,as you say,he does work in a restaurant etc) to bring along a sample of the base from the restaurant.
Ive just been reading the thread about the curry sauce from the indian raj(in aldershot) and how fantasically tasty it was...which i dont doubt for a second; thing is,i very much doubt it is down to just ingredients...it is something else...time that is on the gas/quantity...god knows...BUT perhaps if you could compare the base sauce you make with the guy and the one he brings over(im sure he wouldnt mind,whats it going to cost ? :P )from the TA...insist on there being a taste differnce(which,no offence,there almost definately will be,just for the simple fact it has that flippin made-in-bir magic)and really try to nail him down on what he at least suspects the attributing moorishness to be.
I dont know...but,its clear that this is a once in a lifetime oppurtunity,where you can be as persistent and thorough in your questionning as you like without fear of pissing the guy off ;D
for that matter,i doubt it wouldnt hurt to ask him to bring along at least a small sample dish,a madras of something basic and compare/analyse it against something you have cooked up in your house with him...? keep at him about that missing taste...you already know the fundamentals...
anyway..really interested to know what comes of this all :)
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Well the Jalfrezi was very nice I was just expecting something earth-shatterring or a big eureka moment I guess.
I had a madras made in front of me in a takeaway
I was given a taste of it, and was most dissapointed
It was no better than curries I had made at home
But....................
I took this curry home and ate it a couple of hours later and it was superb
I agree with Solarspace :- your taste buds had just been zapped, from the spice exposure
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lol @ secret santa
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Well my chef has just left after giving me another lesson(aloo chat,sag aloo and bombay potato).All I can say is they all had the TASTE,SMELL and TEXTURE just like my Indian take-away.If I think about it they were probably more flavoursome than some round here and best of all not floating around in loads of oil.
Funny thing is after he went I thought I would make another sag aloo with the left over but exact ingredients and you know what?? Either my technique was different or something but it was not quite there yet!! It didn't have the same taste has he had done but I was using the same stuff.The point about being overloaded with spices on my original three hour session was spot-on,today the base smelt sweet,savoury but not too spicy(which is how he tells me it's supposed to be as it has to cover most dishes mild or hot)
I'm really not sure how to proceed with regards to recipes etc at the moment.The thing is I have quite a few more lessons and I don't want to give the guy the hump half way.It seems he does this off his own back and his business partner knows nothing about it.I now know the restaurant he works in(he's actually in the process of preparing a book).At the end of my lessons he's going to give me a folder of all that I have done so it may be best if I hold fire at the moment,it was a struggle to get him here in the first place!!!
Next lesson on Monday Tandoori and Tikka(marinating) and the cooking the following day
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At the end of my lessons he's going to give me a folder of all that I have done so it may be best if I hold fire at the moment,it was a struggle to get him here in the first place!!!
Hi JB, I'm on the edge of my seat with your reports
Does the last statement mean, no recipes for a while, then?
How long then?
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like I said I don't want to upset the guy.I've not mentioned the forum I didn't want him to think I was up to something underhanded....All I can say is he's pretty much confirmed that everything we do on here is correct,no mystery ingredients etc.My lessons are over in two weeks.This forum has taught me so much over the years once I can post some info I will do.
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Funny thing is after he went I thought I would make another sag aloo with the left over but exact ingredients and you know what?? Either my technique was different or something but it was not quite there yet!! It didn't have the same taste has he had done but I was using the same stuff.
If it was me, I'd postpone WATCHING any new dishes being made and switch to LEARNING how to create the same flavours he does, e.g. for sag aloo. Ask him to teach you. Unless you can produce dishes which taste 99% as good as his, what's the point?
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If it was me, I'd postpone WATCHING any new dishes being made and switch to LEARNING how to create the same flavours he does, e.g. for sag aloo. Ask him to teach you. Unless you can produce dishes which taste 99% as good as his, what's the point?
I agree with this.
jb - surely he won't mind you wanting to go over stuff again to make sure you have nailed it. I would definitely want to repeat (over and over, if necessary) until mine was a carbon copy of his.
I think this has been mentioned, but is there no possibility of someone grabbing a video of him creating a dish? Not necessarily for you to post here, but to review on your own to confirm you are doing exactly what he did.
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I'm making another base sauce for Monday's lesson as well.If I'm honest I only really cooked another dish by myself when he left just to use up some of the left over potatoes.I watched him closely when he made the aloo chat and sag alloo but maybe I did things in the wrong order or messed something up.He's quite a nice fellow I'll ask him to do them again for me.All he did was written up for me which I will be getting shortly.
Anything we cook now will be done by me with him watching and guiding me on technique.I will film it as well to be sure-I was just making the point that we both used the same ingredients so it must be technique and practice.
On a friendly negative note though I really wish these threads would stick to the subject and not keep being hijacked by arguments etc!!! It's taken me a lot of effort and money to get this guy round,maybe the outcome will be good maybe not I don't know but(as far as I know) it's the first time a member has actually had a one to one lesson in their home by a restaurant chef..
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Anything we cook now will be done by me with him watching and guiding me on technique.I will film it as well to be sure-I was just making the point that we both used the same ingredients so it must be technique and practice.
This is probably the bit that will be of the most value to you. If he can get you producing curries of the quality he was, then you're onto a winner.
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Keep up the good work jb there are some members including me who are very interested to see how you get on.
Thanks
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Did he use any of the potatoes in the base jb?
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OT posts have been removed to keep the thread on track, who would have thought people could get this worked up over curry ;D
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Thank you CK. ;)
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Very nice job jb, keep up the good work ;D
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Hi JB,
I'm so envious of you :)
I wouldn't worry too much that your effort tasted slightly different than the chef's. When you get to cooking in front of him, I'm sure he will put you right where you are going wrong or doing things different.
I've been scouring the internet looking for something similar here in Manchester but I can't find anything.
Out of interest, how many lessons are you having, or is it just an on going arrangement that you have? It would be great if you manage to build up a full BIR menu, but it probably would cost you the equivalent of the national debt, lol
Just one more thing, and you may have already mentioned this somewhere in the thread, what nationality is the chef? not that it's relevent, just curious really.
Ray :)
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Yep three medium red potatoes went into the base.Not sure why red is important,also a lemon with rind and some yoghurt.Will post full stuff as soon as I can don't worry.Not sure nationality didn't get around to that he teaches both restaturant recipes and traditional Bangladeshi style as well.Cost?? 35 quid an hour or 10 lessons for 250 quid(which I have gone for).Seems a lot but I feel that I should grab the chance when it's there!!!
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Excellent post jb , make sure you do the cooking at some point following his instruction , you will learn quicker and it will stick in your memory if it's your hands doing the cooking ;)
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Cost?? 35 quid an hour or 10 lessons for 250 quid(which I have gone for).Seems a lot but I feel that I should grab the chance when it's there!!!
Too right.. But when you say 10 lessons, the other day he was there for a couple/few hours, does that count as a lesson to him or is the clock ticking constantly?
If the former, bargain through and through (so long as he continues to show up).
Good on ya for shelling out the dosh for the lessons and sharing though!
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On Monday he was there for over three hours,so quite rightly that counts as three lessons in total.This was base sauce preparation etc which is why it took so long.My lesson on Wednesday was only an hour so I've got quite a bit of credit left!!! Next one Monday for tandoori/tikka marination(and to make sure I get that sag aloo right!!)and then he comes back the following day to cook it.
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any chance of getting chicken pakora , veg pakora and pilau rice my friend ?
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jb I'm genuinely glad that you're achieving some of what you expected. Do you know yet what it is that makes you fail at copying what he has shown you? It's really intriguing!
And please try to get a reasoned explanation from him as to why he puts spuds in the base.
I'm really envious of your opportunity here.
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Seconded on the chicken pakora! One of my favourite starters ;D
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Just think it was timings...when he knew when the garlic/ginger was done,how long to cook the spices out etc.Also When to add certain things...I guess I was a bit nervous of a real chef looking over my shoulder but hopefully after a few more lessons under my belt things will come easier.All he said regarding the potatoes was that they thicken the sauce slightly.
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I guess that will all come with experience. The guy in my local told me it would take 10 years for a head chef to learn how to cook properly. I'm not sure about 10 years but certainly it'd take a while I would have thought..
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American curry-fiend here, and I too am looking forward to any further reports you may have from these lessons. Feel free to pelt me with soggy biscuits, or whatever is standard pelting fare in the UK ;D
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Good stuff JB. I'm looking forward to the results (God help; my waistline).
Belvidere, muffins are the standard UK pelting fare (or bricks in Liverpool). :)
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fantastic JB, thanks for sharing this with us all. Like everyone else I cant wait to get any recipes that you can give us. For what its worth when I prepare the Ashoka base once I have it blended and it is to simmer for a further hour I chuck in chicken pieces to precook them and to add a little more flavour, if that's possible. Please keep us all in the loop. PP
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What a fantastic opportunity JB, thanks for sharing it with us so far.
I'm glad to hear whole lemon went in the base, this reaffirms what I was told by the IG chef. What consistency was the base when finished? The IG Base is very thin.
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Axe/JB
I'm glad to hear whole lemon went in the base
I think I'll give this a go on my next base, I also like the idea of boiling up the base with a whole chicken in it. Obviously no good for the vegetarians.
JB, did he give any indication on how long they leave the chicken in and was it 'skin on'?
It will be a while before I do my next base as I bought a 14 litre pan, and I've still got shed loads of base in the freezer :-\
Ray :)
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Hi guys just finished washing up after my latest 2 hour lesson,the place was in a right mess.I made another base sauce today on my own and cooked aloo chat and bombay aloo again while he watched me.I then cooked an achar chicken.I think I'm pretty much getting the knack of it now,when to add this etc and how long to cook the spice mixture.It's suprising how the time flies by when he's there.We prepared chicken tikka and tandoori chicken as well.I have another lesson tomorrow to cook these and I'm doing a korma as well( think I may have a job getting almond powder and coconut powder in my Asda's though!!)My notes are all being typed up as we speak so I will be posting soon.
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Really looking forward to these notes. Great work! :D
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Hi
Try the baking section in ASDA. May need to be ground but should be there.
Regards
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morrisons also do them , they have the nuts which u can grind and also the powder as i bought sum last week for a korma i made
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JB you should be able to get both in your ASDA if it's a decent sized one.
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Thanks guys went to Asdas,Morrisons and Tesco all no good-I had to get mustard oil as well so I ended up walking about 10 minutes into town to the asian corner-shop who had everything.Just finished clearing up(again),I now have the first couple of lessons' notes typed up now so maybe tommorow if I have time I will start posting away.I have to say the chicken tikka I made was fantastic,better than most take aways round here.
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jb your posts are breathing life into this forum - keep up the good work
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Well I hope you're not going to be disappointed with my posts (I feel like I'm getting 'all curried out' to be honest it is hard work and the wife's fed up with the curry fumes).I've got loads of base sauce left and my freezers full up!!I have to make another base at the weekend for the last of my lessons next week.It has been enjoyable although I'm still not sure I can replicate the madras that my local take-away does for me.Some of the techniques/recipes I learnt are near identical to those on this site,for me it confirms that we are on the right track and it's just down to technique and practice.
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jb thanks for posting this information and keeping us all informed.
Cheers.
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Hi JB,
I think your doing a very selfless and fantastic job here! I can imagine that it's a bit like a bit of a whirlwind, all this cooking.
It's interesting that you feel that you still may not be able to produce you favourate Madras though. I'm sure that you will get there in the end. It's probably just 'spice overload' that's affecting your taste buds at the moment.
What does the chef think of your efforts? I know he will probably say that you're doing fine, afterall, he is teaching you his methods.
It's good to know that the techniques that are describe on the forum are close to what the chef is teaching you. I always suspected that we were all quite close, and only our own self belief, or lack of, is where the doubt creeps in.
Keep up the good work Jb, you're doing a sterling job mate.
Ray :)
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Guys I'm just getting my post together thing is I've never put photos on here before just want to make sure I'm doing it right!!! So here goes hope you can see this...
C:\Documents and Settings\jason\My Documents\My Pictures\2006_0304indianpicsAugl2010\2006_0304indianpicsAugl20100158.JPG
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jb your pic is not viewable
this thread will show you what you need to do to post pics
http://www.curry-recipes.co.uk/curry/index.php?topic=3978.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3978.0)
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(http://www.curry-recipes.co.uk/imagehost/pics/.JPG) (http://www.curry-recipes.co.uk/imagehost/#.JPG)
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Must be be a bit dim,keep getting upload succesful and then it tells me to cut and paste the BB(bulletin board) code into my post which is what I've just done.However at the top of the screen I've also got....
Warning: md5_file() [function.md5-file]: Filename cannot be empty in /home/wwwcurr/public_html/imagehost/index.php on line 35
A bit stuck!!
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Hi JB,
It can be a bit tricky at first. I find it easier to open up another tab, then goto cr0 again in your new tab. Open up the picture hosting section, download your picture. When you get the 'download successful message, highlight the link, right click, and select copy. Then go back to your original tab where you are trying to post you picture. Hover over the 'insert picture' icon and click it. This should then appear in your thread, (http://) now, click in between the middle brackets, right click, and select paste. You will only see you picture once you preview it.
If that doesn't work, pm me and we'll try to go through it in more detail.
Ray :)
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trying again(http://[URL=http://www.curry-recipes.co.uk/imagehost/#.JPG][IMG]http://www.curry-recipes.co.uk/imagehost/pics/.JPG)[/URL][/img]
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HI i JB
Just copy and paste the whole link that starts with [url=........... into your post and it should work!
Are you going to be posting your base sauce recipe, as I have ran out and im looking to make some more ;D
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I have my last lesson tomorrow so hopefully(time permitting)I should at last be able to start some posts.
I have no idea why I cannot post pictures.I get a download successful message when I upload a picture from 'my pictures'.I cut and paste the link I receive,for example...
(http://www.curry-recipes.co.uk/imagehost/pics/.JPG) (http://www.curry-recipes.co.uk/imagehost/#.JPG)
I still get the error message as I explained before(actually the link above doesn't look right to me when I compare it with others I've seen on the site).I then go back to my thread as Razor said,hover over 'insert picture' (it's actually insert image) but instead of getting a red cross I get..
(img)(/img)
Then I paste the link in between the brackets but something's not right.
Sorry to be a complete plank,If only I was as good at computers as I now am at cooking curries.If I can't work it out I'll just post without pictures!!!
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Mmmm I cut and pasted the link into my post and I've just noticed it's just displayed a red cross.This is the link I cut and pasted....
(URL-http:www.curry reipes.co.uk/imagehost/#JPEG(IMG)http://www.curry recipes.co.uk/imagehost/pics/.JPEG(/IMG)(/URL)
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I have my last lesson tomorrow so hopefully(time permitting)I should at last be able to start some posts.
Very much looking forward to them.
If I can't work it out I'll just post without pictures!!!
No!!! We must have pictures! ;D
If you want to send them my way, I'm more than happy to try and upload them for you (email in profile).
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Mmmm I cut and pasted the link into my post and I've just noticed it's just displayed a red cross.This is the link I cut and pasted....
(URL-http:www.curry reipes.co.uk/imagehost/#JPEG(IMG)http://www.curry recipes.co.uk/imagehost/pics/.JPEG(/IMG)(/URL)
I hope you have more luck with cooking your chef's curries than with posting images here!
You can't have cut and posted the above link because "reipes" is clearly mispelled. I just loaded a random photo to remind myself how it's done.
The link should be in a format something like this, with all the random numbers and letters not present in the link you mentioned.
***http://www.curry-recipes.co.uk/imagehost/pics/ee454e7c8200c13cae48450cad26ba54.JPG***
Is your file too large? Check the parameters.
(http://www.curry-recipes.co.uk/imagehost/pics/ee454e7c8200c13cae48450cad26ba54.JPG)
In place of the first set of *** in my text above, should be img in square brackets and at the end /img in square brackets. It's more difficult to explain than achieve.
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JB
There's no file name for the jpeg you're trying to upload in that link.
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JB
When you click upload and the picture is uploaded successfully you simply need to click on the field that says Direct Link. It should highlight the code which will look similar to this:
http://www.curry-recipes.co.uk/imagehost/pics/25723c8ea4d2a14a784c967d4dacdbbf.jpg
With the code highlighted, press ctrl+c to copy the code.
Before you type your post in the editor window, press the toggle button (http://www.curry-recipes.co.uk/imagehost/pics/78c4bd5c6eb20b3312e462c2a8335b5d.jpg) on the right hand side.
Type your post and when your ready to insert the image, click on the image insert icon (http://www.curry-recipes.co.uk/imagehost/pics/fb186976145ea27759d6514261fe656a.jpg) above the first smiley. A pop up box opens asking for the url, paste the code into this box using ctrl+v and click ok. The image will appear in your post.
Use the above code to test this, you should see the following image.
(http://www.curry-recipes.co.uk/imagehost/pics/25723c8ea4d2a14a784c967d4dacdbbf.jpg)
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try this(http://[URL=http://www.curry-recipes.co.uk/imagehost/#e26eb3483b847d28e9624fe4657d293d.JPG][IMG]http://www.curry-recipes.co.uk/imagehost/pics/e26eb3483b847d28e9624fe4657d293d.JPG)[/URL][/img]
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(http://www.curry-recipes.co.uk/imagehost/pics/e26eb3483b847d28e9624fe4657d293d.JPG)
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(http://www.curry-recipes.co.uk/imagehost/pics/5320c809d0fc02414ac4021d27a8c113.JPG)
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what is that meant to be Jb ?
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http://www.youtube.com/watch?v=usfiAsWR4qU (http://www.youtube.com/watch?v=usfiAsWR4qU)
:)
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What a complete plonker I am.I really should read all the instructions before I start to add photo's.George you were spot on,the photo's were way too big to be uploaded so I had to edit them.Simple isn't it?? Oh that was chicken tikka and a (half eaten) bombay potato by the way!!! The posts are coming I promise the wife's nagging I'm always on the computer or cooking bloody curry!!! Thanks for your help guys!!!!!
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i only have 1 question jb, can you replicate any dishes or starters that your chef made so they are identical in every way ?
thanks for all your efforts
Garry
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well done for getting the photo thingy sorted jb!
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Really looking forward to trying some of the recipies JB!
Will you be posting the Sag Aloo and a few of the final dishes?
Cheers,
Del
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yep bear with me I'll let you know when they're posted
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A great thread and some tasty looking pics too. worthy of a bump I reckon.