We went to an Indian Restaurant yesterday, and it was very good. It was our second time in many years.

I found many recipes here: Chicken tikka; Butter chicken; Naan bread. They served a very thin and brittle round bread/biscuit that we broke in smaller pieces. Tasted like potatoes chips, salty and with cumin seeds in them.

There was a very good recipe made with lamb and colored red. I can't remember the name, so couldn't search here.

I also noticed that the meat in the recipes could be changed.

I am so happy to find this web site and forum.

Thank you so much for this Mamta.

I would like to know about the red in the recipes and the "chips".

Thanks!

The snacks were popodoms.

Red lamb could be because of paprika, impossible to say without looking at it. Your best bet is to ask the restaurant what it was called.

You are most welcome to the site and it's recipes and we look forward to you joining the discussions.

Mamta

We also saw other tables being served very hot and sizzling metal types of dishes.

Hi!

The red color was all through the meat and the sauce. Not paprika. Could it be a food color?

Yes it could be colour, but I am not sure.

Mamta

Well finaly I did my first recipe, butter chicken. It was a dish we had at the restaurant, and honestly, really, I found this one better. It was very, very good.

I did my Garam Massala and the "special Massala" and was it good. I was a little suspicious about the two Massalas. Not being used to these sort of mix, I was wondering what the taste would be. I would serve this to anyone who love Indian Cuisine.

In fact, I am thinking of putting a little more of the Massalas next time.

Would that be ok Mamta? Or would it change the dish too much?

Thank you for these recipes!

Hi Gerald

I am glad your butter chicken came out well. It is a popular dish and I probably get more mail about it than anything else!

Do feel free to add more or less spices (masala) to suit your taste. That is what cooking is all about, making a dish your own, to suit your individual taste.

Good luck

I hadn?t checked this recipe for a while and have just updated it.

Best wishes

Mamta

Just have to say - in context - that the BEST Poppas have to be Lijjat - 5 secs each side in shallow oil?

http://img.photobucket.com/albums/v164/photo04/poppa855x642.jpg

= Tim

(Not an Ad!!)

I did the Chicken Tikka Masala yesterday, which contain ? tsp more Garam Massala than the butter chicken. There's also and 1 ? tbs of coriander powder.

I'm glad that I did this recipe because it had more spices and I could compare, somewhat, with my butter chicken, for the degree of spicyness.

I think this is the one we had at the restaurant which was very red, probably with a food coloring.

This one was much more "spicy" and I was wondering if after a few mouthfulls I would find that it is too much. Curiously, although it is very spicy, it stays very good till you finish the plate.

And again here, I must say that it was much more tastier than the restaurant's one.