Wicked, how did you do the curry?
I had my first chappati about 2 months ago, fuck pashwarri nan, chappati is the future.
( G/PP 💩💩💩💩💩&#128, Wed 5 Jan 2011, 12:53, 2 replies, latest was 15 years ago)

Chappati's are tasteless IMHO.

( girlinthehole, Wed 5 Jan 2011, 12:55, Reply)

That's the point of them, I think. You can mop up all the sauces and it'll taste of whatever the sauce is.
And I really like the texture, the way you get crispy and soft and all that.

I think it's a bit like Filo pastery, only instead of butter between each sheet, they've got about 1/8th of a cow's worth of fat. Or pig, maybe, 'cus they don't eat cow.
( G/PP 💩💩💩💩💩&#128, Wed 5 Jan 2011, 12:57, Reply)

Chappatis are too doughy.
I'd rather have garlic naan to sop up my curry sauce.
( girlinthehole, Wed 5 Jan 2011, 13:00, Reply)

That's the trouble with Naans, I'm always like "PASHWARI NAAN, ITS GOT COCONUT AND IT'S LIKE HAVING TWO DESERTS !" and neglect the other ones.

( G/PP 💩💩💩💩💩&#128, Wed 5 Jan 2011, 13:04, Reply)

Stewing beef,strips of red green peppers and onions fried until browned, chuck in some garlic.
I got some amazing curry powder from the ethnic foods shop around the corner, it's hot but good.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 5 Jan 2011, 12:57, Reply)

Cool, nice and simple, sounds good.
I can't do the hot curries, but ASDA used to do a "Tandori Maslala" chicken that was just perfect for me, but they got their "Cooked in store" curry section =(((
( G/PP 💩💩💩💩💩&#128, Wed 5 Jan 2011, 13:01, Reply)