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Just had our first tandoor session of the summer:
Morrocan Lamb
Chicken tikka
Smoky bbq chicken
Korean pork
accompanied by:
Fried Halloumi
Home made Babaganoush
plenty of plain grilled pitta
preceded by Vodka tonics
followed by brandy
Got Key Lime Pie and Sticky toffee pudding for later....
Quote:
Originally Posted by The Insider
Did you actually use a tandoor and was it a metal or clay one?
Love a bit of Baba ganoush and flat bread :drool:Quote:
Originally Posted by The Insider
Chapeau, ti. This is a good effort.Quote:
Originally Posted by The Insider
Thisd is what I have, bought for me as present by Mrs I a fgew years ago. It is a wonderful piece of kit, perhaps our resident Indian Awimber could comment on it authenticity?Quote:
Originally Posted by Alberto Balsam Rodriguez
https://www.puritandoors.co.uk/ss2-u...clay-oven.html
An for anyone unfamiliar with Baba Ganoush, now is the time to try it. Even more than hummus making it yourself produces a whole different experience and allows for personalising the amount of raw garlic to tour our taste, essential in my view. Also Aubergines are unbelievably cheap at the moment.
Thank you, standards are so important in such trying times.Quote:
Originally Posted by Sir C
How have you got a tandoor? Do you make rotis?Quote:
Originally Posted by The Insider
My wife ordered it from India via:Quote:
Originally Posted by Ganpati's Goonerz--AFC's Aboriginal Fertility Cult
https://www.puritandoors.co.uk/
Starting on breads this week, hoping to perfect naans over the coming weeks, I tend to make rotis in a dry pan, as plain and simple as possible