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I got the Dhillon book and immediately leveled up on my curry. I already premade bases but my stuff was too thick. Unfortunately, it does not have a Pav Bhaji recipe. Suggestions? One complaint I have of the book is that the premade meat recipes are kind of crap. Thats where grilling yogurt-marinaded stuff would come to the rescue.
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May 23, 2017 08:38
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...and then you discover you got the kind with basil.
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Nov 13, 2017 17:50
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A few weeks back I somehow wound up getting into a bunch of YouTube videos of street vendors in Surat making Indo-Chinese stuff in woks. Stuff like this: https://www.youtube.com/watch?v=f-v6msMYg14 I don't know what the significance of Surat is to this kind of thing. I just assume it's the particular tastes of some YouTubers or something rather than a regional affinity. Regardless, I was looking for more about it.
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Apr 4, 2019 05:52
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Oh God, the wok thread is leaking.
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Apr 4, 2019 08:22
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