bhamcurry
Yes, it is a steep learning curve for beginners , even just the basics,
plus misinformation in old books like Kris Dhillons, (not BIR)

Chef Ajoy  could be admired for his knowledge and passion, but is far from BIR in flavours.
Following him and this route is not going to give you the desired BIR result.

What brands of powdered spices do you have there in the US ?

I did a video explaining restaurant MIX powder  and  like most of the
restaurants Ive been involved with, it includes the aromatic Garam  Masala.

https://youtu.be/hG9zLqN_ep0

n.b. a good fresh Garam Masala can be made with only three spices
Cardamom + Cinnamon + Cloves

cheers Chewy

Thanks Livo, I do use other cuts of sheep, but Spring Lamb
just like Spring Chicken is the age old choice for Tandoori cooking
and guarantees  soft, juicy and delicious meats.
Look forward to your reports after your healing and improved mobility.

DB use Spring Lamb for tenderness.

Thanks for your comments Naga, inspiration is what this forum should
be all about and look forward to viewing your dishes.


cheers Chewy

For the/any new members or beginners.
This is how poppadoms are cooked in a real BIR kitchen

https://youtu.be/FL9TMjz_frg

Usually 100 are cooked and stored on end in containers.
The warming cabinet is then filled ready for service.

Poppadoms are best flamed on direct heat (Gas stovetop)
Crisps them up and enhances the flavour.

cheers Chewy

Hi Livo
You are up against it, never tasting BIR in the UK and your struggle getting the ingredients
that are easy to obtain here, but you are similar to any UK expat living wherever in the world.

Following BIR batch style cooking principles, gets you as close to being here as possible.
You don

At least your posting about something curry related well done

Chicken Tikka in the 70s, suprised, must have been the end of the 70s

Can you not remember the actual restaurant, town etc...