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  1. Dinner 2017 (Part 5)

    Everything on these last two pages looks so delicious!
  2. Dinner 2017 (Part 5)

    Just gotta get that rind rendered!
  3. I left India as a child, so I'm no expert. I haven't come across this technique exactly in my mother's South Indian kitchen. We do something similar to tadka with kaduku, usually translated as mustard seeds. I have asked family the OP question, but with no further answer.
  4. Dinner 2017 (Part 4)

    @HungryChris do you have a link to a recipe for your Korean BBQ chicken please? Why is it so round? It looks very tempting. Is it stuffed?
  5. Tayyab's is very good value for money if you like Indian/Pakistani food. Among the best in the UK. Service is fast, the surroundings are functional, it's busy and the food is excellent. And hot. If you have to ask whether it's too hot, it probably will be too hot. Ah, just re-read the OP. I'd signpost you to Time Out London online for a decent guide across the whole of London, stratified and classified, for food, drink, entertainment and art. It's very easy to zoom into the precise locality you're visiting and find recommendations.
  6. Dinner 2017 (Part 4)

    Ooh, googled it and it exists aplenty! It is just me...
  7. Dinner 2017 (Part 4)

    Pork biriyani is stirring into existence...
  8. Dinner 2017 (Part 4)

    Looks tasty! Is it just me or is it a bit perverse to use Arab spices on pork? Probably just me... I still haven't worked up the nerve to do a pork biriyani, but the temptation is strong.
  9. Dinner 2017 (Part 4)

    Squid-ink pasta with squid and prawns. Other ingredients: olive oil, shallots, garlic, pancetta, bell cherry tomatoes, a tiny but potent red chilli finely chopped almost to paste and half a glass of pinot grigio to deglaze and marry the whole lot together.. No tentacles in shot because my girls scoffed them all up!
  10. Dinner 2017 (Part 4)

    I am enjoying these establishing scenery shots.
  11. Dinner 2017 (Part 4)

    OK, I bought a globe artichoke last week having never eaten one before. Reading is scant preparation. Wish me luck.
  12. Dinner 2017 (Part 4)

    Sorry to hear about your Thai curry paste, sartoric. Always impressed by your posts. I wish someone else in my house liked curry...
  13. Dinner 2017 (Part 4)

    Fish Pie. Fish Pie. Eggs apparently mandatory, who knew? Haddock, salmon, pollock, king prawns. There's a dash of turmeric in the roux to add a little bit of mystery. The yolk has blackened, but tastes great. I don't think it's a sin, is it? Keepin' it rustic. Mangoes for dessert, from our own trees back home. Delicious!
  14. Hi Vijay. Welcome to the fora here. I hope we will be of help to you. I am sure you will add much to our community if you find us useful! Just for context, please tell us where you live and work. Customs and facilities in Andhra Pradesh will be different to those in Assam. I am very intrigued to see how the eGullet community can respond to your requests for practical solutions to difficulties in situations which are outside our usual frames of reference. This is all very different from concerns about the quality of extra virgin olive oil from single estates compared to EVOO from several European sources (just my own first world dilemma this afternoon in Waitrose.) With regards to your question: given the parameters you have stated in terms of manpower and time, I would suggest preparing the parathas ahead of time and freezing them. On the day, you could heat them on hot plates and send them out, say 1-2 minutes per batch. When freezing, grease-proof paper between layers of parathas would probably make life easier. You still have time to try out technique and timing. I think the quality of the finished product will be very close to absolutely fresh preparation. Do not thaw the parathas before reheating them, as this will result in a somewhat soggy texture. I am sure you will successfully solve the challenge. Please post photographs so we can all enjoy the outcome vicariously!
  15. eG Cook-Off 74: Holiday Roasts

    Easter Bank Holiday Monday Roast. For Easter it should be lamb, but I already cooked roast lamb for the same family members last week on holiday. Hence, this: Pork loin. I always have trouble with the crackling so I cheated on one. The joint on the right was brushed with gin before rubbing with salt and pepper, the other was rubbed with S+P without other prep. The gin washed joint had a crisp crackling but it was rather flat. This is a failsafe for crackling, but it never turns out excellent. The other joint actually yielded perfect crackling this time- rather unsatisfactorily for me as I don't know what I did right this time. Anyway, it was much appreciated by my father in law and my 12 year old. Beet foliage Beets. Meat and potatoes with two veg. This is England. Bit of Europe sneaking in as a small glug of truffle oil in the mash. Tarte Tatin to finish. I don't like pudding, so I'm not good with dessert.This one is hugely popular, and an easy win!