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Thanks too Josh, until I can get back to the Ashoka (as I am mostly out of the country) I have been looking for this kind of experimentation to expand my Menu. I will have a go with your Madrqs soon, though constantly on the road just now. Chowie it's definitely the case that the Bunjara recipe as given to me has too much salt. I am absolutely sure the Chef will change it. He had like Josh the base simmering and added it as he needed it and does use precooked chicken for business but advised us to cook from raw as it will be much more succulent. Hope this helps and good luck. Panpot