Topic: New member

[Unclefrank]

Hi CT when you use cheese in your marinade, what i do is when you add the lemon juice i out in some grated cheese (sharp tasting cheese) and let the whole thing marinade for around 2-3 hours then add the rest of the marinade and leave overnight.
Tastes wonderful reminds me of a 80's Chicken Tikka.

Abdul i will certainly be interested in the next volume of your book, so when will it be ready for sale.

[Razor]

Woooahhh, Chicken and cheese?

Whats all this then?  I've not heard of this, please, tell us more

[abdulmohed2002]

You must have hundreds of Handi (staff curry) recipes, do you have a nice one that you are willing
to share with the members.

cheers Chewytikka

Hi, give me a few days, I will post a recipe of which I hope you will enjoy 

thank you

[Ramirez]

Hi, give me a few days, I will post a recipe of which I hope you will enjoy 

thank you

Oooh. This has piqued my interest! 

[Stephen Lindsay]

This is one of the most promising threads for ages - keep up the good work abdulmohed2002!

[artistpaul]

Can someone give me a link where I can buy this book please?

[parker21]

hi ap
here's the link i was given  http://learn2cook.vpweb.co.uk/default.html
 good luck mate

regards
gary

[curryhell]

Hi Abdul.  A very warm welcome to the site.  I am sure like many CRO members we are all looking forward to you answering the  many questions we all have.  To have a restaurant chef on board is the icing on the cake.  I am sure you will take us all nearer to achieving that BIR taste at home.  Good luck with the books.  I will be ordering my copy soon and look forward to the subsequent volumes.   Your skill and helpfulness has already been applauded by members who have been fortunate enough to have had lessons with you.  What better recommendation can anybody get?  At a paltry price of just

[jb]

Hi Abdul.  A very warm welcome to the site.  I am sure like many CRO members we are all looking forward to you answering the  many questions we all have.  To have a restaurant chef on board is the icing on the cake.  I am sure you will take us all nearer to achieving that BIR taste at home.  Good luck with the books.  I will be ordering my copy soon and look forward to the subsequent volumes.   Your skill and helpfulness has already been applauded by members who have been fortunate enough to have had lessons with you.  What better recommendation can anybody get?  At a paltry price of just

[jb]

PS forgot to say the Preem Takeaway in East Tilbury is also good,the added bonus is that they've got a completely open kitchen so you can see everything being cooked(this is where I had my takeaway lesson)