Quote Originally Posted by Sir C View Post
Gosh yes, that yoghurty thing isn't bad, actually.

I made dahl makhani yesterday. I did it in a Dutch oven over charcoal. Cooked it for 8 hours. Thought I could get that smoky charcoal quality into it, like it had been cooked ina village in the Punjab.

It was shít.
Good lord. Only on Saturday have I returned from Bangalore where I had the most wonderful dahl makhani (quite my favourite Indian dish) here:

http://dhaba1986.com/

Yummy