Your 20kg luggage allowance is going to be taken up by the extra weight that you’re going to put on…
Gonna need it.
Curry night tonight. I wannabe eat every dish on here and not even got to the specials yet!
Shah Jahan take away night
That menu will probably make more sense to you when you’ve had a few to drink…quite a few. 
I refer the honorable gentleman to my post on Gorgeous Recipes. #bettertodoityourself #awesomehomecookedcurries
Could go in many places, but so many different emotions with this one… I remember seeing this several years ago, but it popped up agin in Youtube… you need to read the the intro
Ok already.
I’ll add Schindlers factory to the City Tour for you all when you come over.
(at a discount of course)
I did a Chicken Jalfrezi recipie taken from the BBC Food website a while back (Simon Rimmer).
Almost inedible (unless you’re a paid tv foodie obvs).
From feedback from @Fam C_S we now have something that is actually very tasty and can be either nice and mildly spicy or ring-stingingly hot depending on which YoungAdult makes it one of their family weekly menu choices (& has none of the raw ingredient flavours that need cooking out IMHO)
Yeah.
But it wasnt a Curry House Curry which I havent had for about 4 years…
I now almost exclusively use The Curry Guy’s recipes. They really do taste like top quality Indian Restaurants.
Yeah but 
I take your point. 
I haven’t been to Southampton in 18 months and I miss the curry houses (and pubs). Favourites are Bayleaf Kitchen and Kohinoor of Kerala in Portswood.
And counting down the days to a pint (or 6) at The Guide Dog.
Just looked them up which book do you recommend (not the vegetarian one please)?
I got this one a few years ago - not British Indian, but a few toothsome recipes. Probably more aimed at Indian subcontinent tastes.
Guide Dog is continuing its policy of table service only and mask wearing when not sat. If you are coming down you will need to book a table early.
Thanks for that. But of a blow as I assumed everyone would drink in the middle of the road on match days, as usual.
Second this - we batch cook the base sauce and garlic and freeze the garlic and ginger paste into ice cube - keeps us going for 6 months
This is the original and the one I use. I was initially a bit sceptical as he emphasises curry house shortcuts to produce a wide range of curries quickly, such as pre-cooking meat and sauce.
But I’ve found the recipes work and don’t all use that method: some interesting ones (eg the lamb karahi I made yesterday) made from scratch.
I just set aside a wet morning to mass produce pre-cooked chicken and maybe lamb to freeze, plus a few freezer bags of sauce. Then just use whenever: using pre-cooked most curries take 15 minutes.
