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Messages - michaelpratt

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This video is good - well at least the food at the end of it looks fantastic.

I went on an asian cookery course and the instructor used a pressure cooker for nearly everything in the main dish department. Still haven't bought one, perhaps I should.

Homestyle curries at restaurant speed.




Recipes are recipes. I lobbied for a board to celebrate BIR cuisine that wasn't Indian. I ..... well you know the rest.

If this room carries on, we will have

A. Great recipes
B. Good food on the table
C. All of the above

Please answer A, B or C.

If anybody tells me how to moderate (yep - how do I do that?), I will be moderate. (And I won't fiddle my expenses)

Let's cook people....

This is a food forum. Let's find the best recipes for the food we love and cook them. Then eat them. Then share them with friends.

Hoping for feedback


Hi Commis,

Saw your similar post in another forum here, and yes would love to read the book.

Meanwhile I would like to get this room going with some recipes? Please help.

And if your book has the pickled vegetables curry that The Great Nepalese Tandoori on Eversholt Street serves I want to buy fifty!!


Traditional Indian Recipes / Chick peas.
« on: May 26, 2010, 11:32 AM »
Got this a while back.

GG mixed paste works equally well.

Some canned chick peas can be a bit hard, this is best slow cooked in a pot at the bottom of the oven. It can go to a sludge. That is not a bad thing. Add some tommy puree for extra flavour. And a bit of water to loosen it up.


Lets Talk Curry / Re: Rick Stein's Bradford Curry
« on: May 25, 2010, 08:18 PM »
We appear to be close to a coalition of those that celebrate liberalism and those that appreciate traditionalism in restaurant cooking.

Long may it last.

We just need the Queen's Speech!!


I love nepalese food - at least the UK version, having never been there yet.

The Great Nepalese Tandoori on Eversholt Street on the eastern side of Euston Station is fantastic. A very nice twist on BIR flavours. Their pickled vegetable side dish is to die for. No website though, unfortunately.

That part of London - from there to roughly the BT tower has some really interesting regional sub-continental restaurants.

I have said this before but the variety of the BIR should have its own room. Pakistani, Punjabi, Nepalese, all have specific restaurant styles which are not the Bangladeshi mainstream.Gujerati food, South Indian vegetarian restaurant food, all should be celebrated here.


Simple solution, buy a mac.

Happy mac user


Made by the guy that won Masterchef.

Looked good, also looks like it needs frequent stirring so I would think of doing it on the stove top myself. On the programme they took it from the oven.


Lets Talk Curry / Re: Rick Stein's Bradford Curry
« on: May 24, 2010, 07:18 AM »
Yes Ray

I was rambling a bit but you got the core of my thoughts.

The Rick Stein / Karachi curry is genuine restaurant food - with a back story and the same Anglicisation of the more common curry type. It is just of a different (though the most common round here) style.

Surely it has a place??


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