Somebody call him and let him know we need something more than shrimp in butter.

We do?
Hey, how about Hyderabadi Biryani? My internist swears by it.

https://indianhealthyrecipes.c...-dum-biryani-recipe/

Some years back a young fellow going to seek Nirvana or something talked to me about food .When it came to Tandoori chicken I found he knew nothing about a Tandoor and not much else about India !!
India is one billion or more people with many cultures , religions and diets. When you don't know Google it first .
TAZ is probably still eating all that stuff he's cooked earlier this year !

Not much beats hot, bright orange chicken still crackling out of the tandoor!

I could live on Murgh Makani, Dal Makani, and a little naan on the side.

I don't get out enough. Looked those recipes up and they look absolutely delicious.

I was just looking at you Tube about tandoori. many of the videos show tandoori made all from steel. These were from the far east Viet Nam etc. Anyone find a difference between the two types ?

Mete, I suspect tandoors fashioned from metal must be mostly post-WWII, while ceramic or earthen tandoors go back to 4,000 B.C or earlier.

quote:

Originally posted by mete:
I was just looking at you Tube about tandoori. many of the videos show tandoori made all from steel. These were from the far east Viet Nam etc. Anyone find a difference between the two types ?

The Indian ones are normally a 55 gallon drum with clay.

The ones used in Indian restaurants in the us are stainless steel.

I would not buy anything used in a restaurant.

Tandoor is high heat cooking.

I do a lot of grilled Indian stuff - just cooked some malai chicken for frostbit when he and Joyce were at my place.

I used a bunch of different grills.

Weber charcoal for tandoori chicken pieces.

I used a lodge charcoal grill for doing kebabs on skewers over a direct fire.

I sometimes uses a Weber gas grill and a Weber grill plate to do some kebabs.

I use a traeger to do a whole chicken.

I think a green egg would be great but I really don't need another grill.

Best to use high direct heat 600+ and combine it with indirect.

Mike

Mike, if you ever get a hankering to post some of your Indian recipes, I believe they will be very warmly received.

quote:

Originally posted by Bill/Oregon:
Mike, if you ever get a hankering to post some of your Indian recipes, I believe they will be very warmly received.

I am not a good cook - I only grill.

Best way to do Indian stuff is

https://www.walmart.com/ip/Sha...-1-7-Ounce/164859578


http://www.shanfoods.com



https://economictimes.indiatim...cleshow/45610609.cms

This is just mixing and following instructions. The key is marinating it for 24 hours.

I will do a complete write up early next year.

Mike

Thanks Mike!

Hi, guys - sorry I haven't been around. Between family and work stuff, I just haven't been cooking or posting as much, a condition that I hope to remedy very soon.

As for the shrimp boiled in butter, it sounds good - darned good - to me ~ I'll see if I can give it a try sometime during Lent!