Is Andrew the curly pig faced one? I'm not keen on the voice which describes each dish. I'd like to think she's a cross between Lillian & Mimi from shameless, but I bet she isn't.

I like the young one with the goaty sum of the dishes he does look really nice the curly pig face over complicates things I think

He's the one, spot on description, he really thinks he's going to win. All technique, no soul.
The Voice is annoying, did you see the Masterchef Professional, the usually 'hard man' sounding Sean Pertwee used the same creepy style?

I'm about to indulge in some Indian cuisine from a glass coffee table in my lounge, I've even found a Tiger beer.

Whats that.....starts with a fizz,then goes flat?

Homemade?

Sorry.
The food, not the table or the beer.

Not tonight Wharfey, I've tried a few times. Dumette likes her Korma but I can't get a Phall right. There's a shop halfway down Prinny Ave that have all you'd need but their advice, whilst being spot on for Korma was rubbish with the Phall.

Half the problem, maybe, is that I'm not marinating the chicken for several days.

Eve up early?

You've missed the Featherstone thread.

I have a bottle of Infinity sauce at home, get the base right and just whack some of that in. And some Chilli Jam, and jobs a good un! Your own version of a phal, but they all differ anyway.

People often ask how you can taste anything so hot, I think a Korma is tasteless. Ottringham Tandoori make a mean Phall, you can taste a fantastic blend of herbs & spices whilst having a nice lip numbing.

I followed a "grandma's best recipe" for enchiladas, it suggested 1tsp of paprika, crushed chilli and red chilli powder, I put several in. It wasn't hot. It's so hard to make the heat of the chilli transfer into food. In my case anyway.

Crushed dried chillies are usually pretty hot, but try using fresh Scotch Bonnet chillies, also Bird's Eye ones, they have the best flavour as well as reasonable heat. For a Phal try green and red chillies as well as the dried ones, leaving the seeds in. Plenty of fresh ginger as well.

Personally I can't cope with really, really hot chillies they sometimes overpower the combinations of other spices. I've spent years trying to show Mr W. that there is more to curries etc. than just heat.

I grow Bird's Eye Chillies in the greenhouse, I used to snack on them after realising that one plant made more than I needed and I'd grown several.

I still enjoy the taste of a good curry and with or without the chilli I can taste the flavours, I struggle to make my own curries hot, the Chillies seem to lose their spice in the cooking process, I've snacked on them whilst cooking and halfway through you can tell they've lost their spice and the sauce doesn't seem to 'pick it up', They always taste more like a Jalfrezi.

Good grief, if you can eat raw Bird's Eye Chillies then nothing is going to seem hot to you. You have my admiration!
Have you checked out some of the chilli-growing sites? They will be able to find you a hot enough chilli (or a fire extinguisher)

Ottringham Tandoori make a mean Phall, the waiter came over all smug and asked how I was and was shocked when the plate was half gone, we had a little joke and he went away and came back with another bloke, they suggested I tried a 'Double Phall' on my next visit.

I did, it was hot. My mouth blistered and they all laughed at me. Not sure what they did to it.