Visited India & Dubai recently

Used to go to this place 30 odd years - then called Prince of India.  Food was good.  Changed hands a couple of times - improving each time.  One chef / owner -Lal - was brilliant and would tweak stuff to suit your palate - I even had my own 'special' put on the menu.  Recession hit, custom went down and quality suffered - too much so for me - and stopped going 20 years back.  They went bust ( by design !) and Lals relatives stepped in.  Lal ended up in a petrol station as an attendant and sadly died later from kidney related problems.  Friends of mine have used it intermittently and say it's still with his relatives and food 'ok'.  I was passing yesterday at teatime - so thought I would give 'Essence' another go.  Decor good, service ok and prompt / polite.  Poppadoms & chutnies good..  my wifes chicken tikka shashlik was tasteless & had never seen a tandoor / grill.  Pale pinkish colour - but it was cooked !  My 'madras' chicken was the worst I have ever come across.  Sauce thick & gloopy and. I would say my guess of constituents being tomato ketchup with a couple spices thrown in was not far off correct.  Pillau rice was ok.  Naan must be bought in then warmed.  No chance of it being done in the tandoor or grill / gas ring.  Never again - Tripadvisor write up accordingly.  Amazingly they have accolade after accolade write ups on Tripadvisor.  Locals must have no taste buds or they are written by themselves.  It was busy !!

https://petition.parliament.uk/petitions/131215

Not sure where to put this one - so placed it here.

Went to our local Chef & Brewer eaterie at Dunham Massey - the Axe & Cleaver pub.  Good place to eat - quite a wide ranging menu choice.  Good atmosphere and reasonable prices.

Whilst perusing the menu - spotted Chicken Makhani (Tiffin style) - made in collaboration with Cyrus Todiwala (of tv chef fame).  So I gave it a go.

It was quite a nice dish  and up to the mark for a Butter Chicken dish - perhaps surprising for a pub produced dish - so Cyrus did a good job with them.

Anyone grown /used these?  I am certain this is the type I grew for the last 5 years, but never knew the name since my missus mixed up pot labels.  I've grown Apaches this year thinking they were the ones - but bigger chilli & not as hot.