Quote from: Kashmiri Bob on February 18, 2024, 11:30 AM

[...]I think this colour is still in fashion as the exterior of several pubs hereabouts are resplendent in it. 

There was also one (possibly this one) a few miles from my home in Chainhurst (Kent) when I last lived there (2017) — it was generally described as being "battleship grey", and I (and everyone else I knew) loathed it ...

Phil.  BS grey (and "undercoat") descriptions here too.  Will stick with it though.  It does need something mind, especially if the presentation involves one of Mick's balti dishes.  I may be able to stencil in a butterfly motif on the handle, in jet black, or perhaps silver.  Leave it with me

Rob

Had a new smart meter fitted a couple of weeks back and had to clear out under the stairs for access.  Found this dish warmer in there still in its box.  It looked pretty naff; rubber wood, or something.  So I painted it (Cuprinol Urban Slate).  Now has a more contemporary appearance, which contrasts nicely with the oiled slate trivet.  I have a couple of small old black iron dishes too, so these should complete the look.  I think this colour is still in fashion as the exterior of several pubs hereabouts are resplendent in it.   BBQ season soon and looking forward to keeping the tikka/chops starters warm whilst arranging the main and paratha, etc. Everything together on the table.  Proper.  I must polish the 18/8 stainless cutlery.  Roll on the Summer!  I need to get out more.

Rob 

Back on the road.  Some balti dishes soon.  I have been making space in the freezer   Anyway:


Kashmiri lamb chops (Mumtaz)





Abdul's of Manchester (Rusholme) Shami kebabs





Combo dish.  Kashmiri lamb on-the-bone (left).  Black pepper beef (right).  Tasting menu item.





Ready-made onion paratha (Taj, frozen)





More Kashmiri lamb chops (Mumtaz)





MDB MKI base (ready for blending)





Rob

Hope youre well on the road to recovery now T63

Best Regards

Mick

Trialling these out.  So far made some lamb chops and a curry with the Mumtaz basaar.  The chops are mighty fine.  Having some of the curry this evening.  Not a particularly hot mix, which is not a bad thing.  Guess this fits with the restaurant branding.  Looking forward to trying the other one.  Interestingly, both of these include mustard oil.  Had similar many years ago from a local Pakistani store.  They had quite a selection.  Not now, they just sell the King of Spice basaar; a dry variety.  Since then I have seen the "oily" basaars described as having a texture like "damp sand".  I like this.

So, it's (still) Mick's MKI balti taking centre stage for me, but the occasional karahi will be nice too.  And lots of lamb chops. Lots.

Rob