The Weekend Tandoorist

fx

Sun, 29 Mar 2009 16:18:24 GMT

Thanks Sunil, I am glad you enjoyed this piece!

Sunil

Sat, 28 Mar 2009 22:13:32 GMT

That was fantastic ......Tandoori Chicken. Lamb Kababs and the Naan. I really was impressed by the way you laid out your recipes . Good job!

Guruvar

Tue, 28 Oct 2008 14:25:04 GMT

The Book "Street food of India" / 192 pages, Hard cover is scheduled for publication in India, Germany and France on January 2009.
Published by Roli Books in India.

DJ

Thu, 7 Aug 2008 11:18:03 GMT

Now I"m really hungry! The ancient Mesopotamian stove goes high-tech!

paresh

Thu, 7 Aug 2008 05:14:48 GMT

interesting recipe, thanks for sharing.

fx

Thu, 17 Jul 2008 09:19:21 GMT

Parshu, this Sephi Bergson sounds very interesting but I could not find his book, would you know the exact title?

parshu.narayanan

Thu, 10 Jul 2008 08:05:30 GMT

Actually your kalonuji-sprinkled naans in fact look very delicious, fx and your meat tikkas absolutely yum!

parshu narayanan

Thu, 10 Jul 2008 07:43:29 GMT

Hi fx, there is a whole coffee table book on Indian street food by an Israeli photographer called Sephi Bergson who has made India his home, with his family. He"s a friend of a friend, whom I"ve met once or twice at parties. He told me he loves the anomie/freedom that India gives you.Pl log onto sephi.com to check out the gallery.

Sukhbir Singh

Thu, 15 May 2008 10:31:40 GMT

Hi Francois,

Great article Francois,you have inspired me to have my own tandoori night.."ajwaini" lamb chops should hit the spot.

Nice to see the photo of my GAS fired tandoor...for the benefit of anyone that"s intrested I can actually supply these units for about �350
...even more attractive at that than �800;)
and ready to cook in 10 minutes which makes home tandoori almost convenient!

Sukhbir Singh

fx

Wed, 30 Apr 2008 12:31:51 GMT

Parshu, I am sure the naans you get in New Dehli are way better than those I bake here in my city gas-fired tandoor. Let me know if you can put me in touch with an amateur photographer who would be interested to shoot scenes of Indian street food for me, in the style of the Neapolitan Deep-Fried Pizza, I"d be glad to compensate him for his time.

parshu

Wed, 30 Apr 2008 09:55:37 GMT

Loved the fx cameo. It"s eight in the evening of a 43-degree celsius day in the Delhi suburb where I live. The cans of beer are in the freezer and I have called the kebab place round the corner and yelled "DO BOTI KABAB DO NAAN- JALDI!" - Two Boti-kebab Two Naans - Fast! if that needs any translation after seeing these pix.

fx

Wed, 30 Apr 2008 00:57:37 GMT

Traci, thanks for your comment! I"ll try to think of more FX cameos in the future!

fx

Wed, 30 Apr 2008 00:52:19 GMT

David, thanks for visiting! When it comes to cookware it"s best to own really good quality, durable stuff rather than cheap plastic crap or expensive designer cookware that will break within a year. Professional cookware costs a bit more but it"ll last you a couple lifetimes!

Traci ~ Soup of The Day

Wed, 30 Apr 2008 00:19:35 GMT

Francois, that"s a really cool picture of you. :)

David

Tue, 29 Apr 2008 19:23:28 GMT

Francois, that is some serious merchandise you have in your kitchen. Once again, your recipe was superlative on all levels...

fx

Tue, 29 Apr 2008 14:55:31 GMT

Cookery, I created a new tag for "FX cameo" on http://fxcuisine.com/default.asp?tag=99 - only 2 articles for now!

fx

Tue, 29 Apr 2008 14:46:42 GMT

Mike, if you ever are reincarnated as a chicken please watch your diet and don"t exercise too much, then send me an email!

fx

Tue, 29 Apr 2008 14:43:15 GMT

Vicki, ain"t those reflections cool? I"m working on some ideas for more FX cameos using reflections. Tricky things, those convex mirrors, they sometimes reflect more than you"d want!

fx

Tue, 29 Apr 2008 14:41:22 GMT

Paul, FXcuisine could be all about booze and expensive spirits, and after the dust settled all you"d have is an empty bottle and a headache. Instead, you"ll end up with a kitchen filled with high-quality cookware that will last you a lifetime. One day you might even thank the day you first browsed FXcuisine!

I almost forgot to mention the great accessories, pasta extruder, sausage maker, etc...

fx

Tue, 29 Apr 2008 14:36:24 GMT

Thanks Rick! The garlic sprout inside old garlic cloves is bitter. I must say I don"t like very much garlic when it starts sprouting, but hey, it"s still seasonal!

cookery

Tue, 29 Apr 2008 09:56:47 GMT

Haha! Finally a glimpse of our elusive webhost! tell me, is this the only article where we see the illustrious visage of fx?

Mike

Tue, 29 Apr 2008 03:55:57 GMT

Francois, if I"m ever reincarnated a chicken, pic#1 is how I want to go. ^^

Vicki

Mon, 28 Apr 2008 22:36:02 GMT

I must"ve been a crow in a past life, because once again it"s the shiny reflective pics I like best, the eggs reflected in the bowl, and you reflected in the mixer.

Paul Mckenna

Mon, 28 Apr 2008 18:19:52 GMT

So I checked out the Kenwood Mixer on Ebay, Its a Titanium model. I caught myself saying "yes you sexy bitch" as I desired it so.

Fxcuisine is evil with its use of quality cooking, quality cooking tools and sensuous enjoyment of food and all related to food.

It is evil and I will not come back until tomorrow to look at the wickedness again.

Paul

Rick

Mon, 28 Apr 2008 16:20:36 GMT

Brilliant as always, Tell me Francois, why does one remove the green bits from the garlic?

Rick...

fx

Mon, 28 Apr 2008 15:12:09 GMT

Thuan, the word is "tandoor", tandoori being the adjective of things cooked in the tandoor. Of course now every French chef and his brother offer a "Prawn grilled with the tandoori spices" on his menu, so the confusion is rather widespread. But here we are tandoor purists. What make the tandoor a tandoor is the extreme high heat inertia, meaning there is an enormous amount of heat stored in the tandoor walls to prevent any major decrease in the air temperature when you lower the meat in. And when you slap a naan on the tandoor"s face, oh boy, it just doesn"t last long before it bubbles, cracks and falls off! The kamado is more like a city folk substitute for an offside cooker, for long and slow cooking, but I don"t think you could bake a naan inside, altough I"ve never tried one myself and it looks like a great product!

fx

Mon, 28 Apr 2008 15:08:08 GMT

Adriana, it was a great meal indeed! Thanks for visiting.

fx

Mon, 28 Apr 2008 15:07:06 GMT

Stephen, I so love my Kenwood that I want to be buried with it in case they don"t have it on the other side. And there is an other side, of course. I looked at the KitchenAid and it seems the accessories are all plastic, and I just can"t afford plastic cookware. But it still looks very nice and sturdy!

fx

Mon, 28 Apr 2008 15:02:58 GMT

Hamish, I am so disappointed as I"d had hoped you"d find me even better than you imagined! Well, anyway, this is now mainly of historical relevance since my head was well-done by the time my pictures were finished.

fx

Mon, 28 Apr 2008 14:50:30 GMT

Richard, sorry not to help your diet with my pics. I"ll try to post a lean vegetarian curry for your enjoyment sometime in the future!

fx

Mon, 28 Apr 2008 14:49:47 GMT

Ben, thanks for your comment! The hardest was to skewer the camera and still get a usable picture before it melted.

thuan

Mon, 28 Apr 2008 12:34:36 GMT

Looks good. This begs the question, what makes a tandoori a tandoori? extreme high heat? The walls trapping and reflecting the heat? Functionally it seems like a "big green egg" or "komodo kamado" to me (charcoal-sourced, porcelain walls).

adriana

Mon, 28 Apr 2008 12:12:34 GMT

Maybe not perfect naan, but your meal is delicious looking, none the less!Love your post!

Stephen

Mon, 28 Apr 2008 09:58:36 GMT

Great stuff! Noticed you use a Kenwood mixer rather than the iconic KitchenAid. Deliberate choice and have you been happy with the Kenwood?

hamish

Mon, 28 Apr 2008 09:55:57 GMT

Hey dude, I love your website, and if that is your head poking over the volcano hole of the tandoor then you look excactly like I imagined. A wee bit off topic, but I made the beef carrot daube the other day and am still eating it today... easily the best dish I have had in months!

Richard

Mon, 28 Apr 2008 08:09:16 GMT

Hi Francois,

I should remember never to read your posts when hungry...

Mmmmm..... Curry..... NEED Curry....

I have a pork vindaloo in the freezer... not for long...

All the best

Richard

Ben

Mon, 28 Apr 2008 06:46:24 GMT

Fantastically funny post. Must be the Sunday feeling. Also, I"m impressed your camera didn"t melt while taking your picture from the belly of the beast!!