So did we 😂

At the river by Groove Armada. What is the timestamp for the other song?

If only volume controls existed on playback devices. That would be a perfect world… 🌎 😎👍

Mint chutney would not be a good substitute as it is far sweeter. The Mint sauce the restaurant uses would be “Colman’s mint sauce”, which is finely chopped mint leaves with vinegar and some sugar to balance the flavour. The overall flavour, even with the sugar added, should be mildly acidic or vinegary (plus the mint of course). You can easily make it at home if you have fresh mint leaves. Just add enough vinegar to your chopped mint to make it liquid, then a teaspoon of sugar. It’s a strongly flavoured sauce typically added sparingly to roast lamb as part of British Sunday roast dinner. It’s not the kind of sauce which should taste good when sampled neat.

@@PVflying THANK YOU! This is an informative reply.

Hi Chris. Can I ask why? Considering making this but will await your feedback. Thanks.

And 17:09?

16:30 My First My Last My Everything - Barry White

17:09 At The River - Groove Armada

@@yoshi87sx thanks! It's a real "luxury" song

They both are

Lloyd Grosman. A familiar face on tv food shows at the time.

Thanks! I thought I’d be waiting a week for the answer, but then again everyone loves curry!

John Andpaul you’re welcome 👍

I'm sitting here on my couch screaming at the cross contamination! Omg.

Beg to differ - I'm a 4th generation Angeleno (Los Angeles), more familiar with Mexican food than most locations and benefited from a course of study at the Cordon Bleu France (not a spinoff) -- most of Mexican food is an amalgamation, a meeting of indigenous foods and methods with those of various European cultures. Indian food, on the other hand, is one of the world's ancient cuisines, wholly original, developed through thousands of years of tradition in widely variant geographical areas of the region (tropical forests to steppes to mountainous lakes) with the ingredients found in as well as imported to those various areas (including most of the world's spices). Mexican food, as an amalgamation = approximately 350 years of development. Indian food = thousands. Along with Chinese and Classical ( Greek and Roman) cuisines, everything that we think of as great food owes its existence to these ancient cuisines, Indian one of that triumvirate. Just of bit of instruction from a former college professor to someone who includes Taco Bell cartoons in his playlist.

@@arspoetice hush now dumb-dumb.

Er no

It’s alright. It’s not very spicy, quite creamy.

​@Bellocks1 You can make a curry as hot or mild as you like, you can make a Tikka masala very hot it all depends on your preference, most named curries are just different techniques and spices etc how hot you cook it depends on the capsicum you use etc.

www.curry-recipes.co.uk/curry/index.php?topic=8871.0

MrCurry Thanx for that got to give it a go next batch I make. Wonder if Az has a recipe for the large batch rather than the scaled down version

Mason Clifford shut up

Pataks. Most Indian restaurants use Pataks with a few using Pasco

No, tikka marinade is quite different. This video is a masala sauce for adding flavour to curries

No, to make a tikka masala curry you would simply add the masala sauce, base gravy and cream (plus tikka meat)

Yes,mwah a new one on me too. For flavour and to help stop the rice sticking apparently.

That's good to hear. Az is a very helpful guy who will give advice to anyone interested in Indian cooking.

+Natterjak2012 hi Natterjak2012 That guy is great, just fills you with confidence

Yes. I would like to go back to then for a curry. Seemed to all taste better back then

i think they have lost the skills

@@electoplater they’ve dumbed down their skills for the British palate, if anything

But is it more garlic or more ginger??