Enjoying your new book. Bought a few days ago. Like you say, once you have the base.
Have tried the chicken chaat & wow! Restaurant style or what. My question Dan is, in the restaurant's they tend to serve it on, or with an indian bread. Like a naan, but spongey? Just wondered what they were?
Monday 14th of January 2019
What you are describing sounds like idlis. I have a few recipes for them on the site and in my second and third books. Hope this helps.
Thank you very much.
Friday 13th of April 2018
I followed the recipe but the sauce was really thick. I had to add quite a bit of water to thin it down. It tasted fantastic though!
Monday 30th of April 2018
Great to hear Rachel. I often add a little water to sauces. Sounds like you got there in the end.
Friday 11th of August 2017
Made this tonight Dan, using your base recipe and the Chaat masala recipe, and have to say it's as close to a authentic BIR as you can possibly get. I loved it mate. Legend
Tuesday 17th of October 2017
Thank you very much Scott! Much appreciated. I'm really glad you like the recipes.
Saturday 1st of July 2017
Hi, I have done the chicken chaat recipe. Absolutely delicious but we both found it rather salty yet I added no salt. Can I ask what is making the saltiness please ?
Saturday 8th of July 2017
Did you purchase a commercial brand or chaat masala? Some are quite salty as a main ingredient is black salt. I don't put much black salt in my own recipe. Try cutting back on it next time. That should solve the problem.
Saturday 8th of October 2016
I'm making this tonight - looks great.
Just wondering what mix powder to use - would your madras curry powder be Ok or would it be better with a bought curry powder?
Let me know as soon as you can please :)
Tuesday 11th of October 2016
Sorry for the late response. For now, Madras curry powder will work fine. I've got a recipe for the mixed powder but have a problem with the site at the moment. Curry powder will work fine though.