I mainly do my curries outdoors on the grill because the spatter is a pain to clean up.  I just give my stainless grill a good clean at the end of each season before storing in the garage.
Interestingly, we tried cooking a steak one winter and the propane turned to liquid in the feed hose.  Gets chilly in Chicago.

Excuse the image size, was trying to get good focus on very small text
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Green label Malabar for shrimp, fish, cabbage, cauliflower, potatoes, spinach

Orange Bharuch for daal and roasted veg.

Red Kashmiri for rice, cream or yoghurt dishes, chicken and lamb kebabs

All will be tried as soon as I get back from Japan at the end of the month.

Robbo

I’m a covert to some of the US measures, purely for convenience. The cup, 1/2 cup etc is so easy to use.  Not keen on the use of ounces though. And don’t get me started on water freezing at 32 degrees…

Robbo

Me and the missis are off to Japan next month and in her extensive research she read that Japanese Indian restaurant curry is just like BIR.  I was already looking forward to the culinary experience but now, I have the chance to try vindaloo in a country I’d never have considered. Pity I have to fly 14 hours though.

My only experience of Japanese curry is this paste, which makes a perfect sauce like I used to get in Chinese takeaways in the UK. The extra hot version is very good.



Robbo

Well there’s a name I haven’t seen in ages. I remember well making his base, mix powder etc and still have printed off copies of transcribed recipes somewhere.
Congratulations chef on your new venture. Wish I was a bit closer to come visit myself.

Robbo

Looking good as usual.  Mine are never in the freezer long enough to forget what they are. Love the idea of a lucky dip. Nice pre-Christmas surprise.


Robbo