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I love a peshwari naan with my chicken ginger/garlic balti, packed with sultanas, crispy round the edges and softer inside, I start at the outside and go round and round, pulling off pieces to mop up my balti and eventually come to the thicker middle part which I leave. I've had some very wierd concoctions when asking for peshwawi naans, some just covered with syrup ugh! others with desiccated coconut in ugh too, some really sweetened ones, some with cashew nuts (in India) nice., they're like having your pudding with your dinner!
Hey BobDylan, what did you use to "sand" your non-stick tawa? Why not just buy a proper steel Indian one that would have been cheaper and negated the need to do that?
If it’s a help to you Livo I used “Sandpaper”
Heavy duty Steel pans Cheaper? Really?