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Yesterday I grilled the tikka - all three versions (CA's/PC's, Blade1212's and CBM's) are delicious. There's no last place, only a winner and a tie. But the winner, for ME, is CBM's tikka by miles. They are heavily spiced due to the two Patak's pastes so by themselves they can be quite overwhelming (and hot) but as soon as you add some bread and salad they are just perfect, wow. I haven't tried either in a dish, though. Still need to do that.
try this mix powder u might be surprised! its from the chef at mouchak in st michaels in kent which is my alltime favourite and the recipes for their base and vindaloo and madras recipies are also on here too! 1 dsp Mouchak mixed powder ( 6pts curry powder,4pts turmeric,2pts coriander, 1pt cummin, 1pt chilli powder)1 dsp turmeric1 dsp coriander1 dsp cummin1 dsp chilli powder