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  1. A while ago I cooked Sarson Ka Saag and it was delicious. I used only the leaves of the Indian mustard greens but not the stems. I am trying to cook it again but in the area where I leave I can only find the Chinese variety of mustard green. It almost looks like a big Pak Choi with huge leaves and very thick white stems, very different to the Indian variety. My question is: Can I use these one for the Sarson Ka Saag? Is the flavour very different to the Indian mustard greens? Thank you in advance.
  2. @Duvel It is the medium size (you can put inside 8 skewers) but it probably looks bigger in the photograph. In the manual they recommend using 1.5-2 kg so I think that the Weber chimney will be sufficient. @rotuts, I don't have the charcoal chimney yet (that is why I was wondering if I could use it before I bought it). They do have instructions and a video on how to fire it up (and I have done it with mixed results ;-) but I love how easy it could be to do it using the chimney. I am not in the UK but I can send them an email with the question (never thought of that :-P)
  3. Thanks @Duvel. Yes, I can use a charcoal chimney or yes, the walls will crack? I guess the first but want t be sure just in case ;-)
  4. It is one of the models sold by puri in the UK http://www.puritandoors.co.uk/
  5. As a tandoor is not a regular BBQ but an oven which walls need to be hot in order to cook I was wondering if I could use a charcoal chimney to light it. Firstly, I don't know how long it would take for the walls to heat up (I guess quite quick) but secondly (and most important) will the walls crack because of the sudden change in temperature? Any experiences here?
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