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As it is Saturday, and I am still clearing out the freezer to make way for some 'new cooking' to demonstrate and post, I thought I might have a little silly/pretentious fun, and compose a 'curry banquet menu' as mentioned flippantly in my initial message a few months ago. I do not mean to condone gluttony - I could not eat all the following - but I thought it might be amusing to list a meal with as many different kinds of Indian dishes in series as possible. There was a web-page somewhere listing the 'Classic French' order of courses I found a while ago, and I read Sir Roy Strong's 'Feast' recently, which got me writing this: 1. Bombay Mix, Ginger Wine aperitif. 2. Hors d'OEuvre: Pakoras and Samosas. 3. Soup: Mulligatawny. 4. Curried Eggs and Dhaal (I have a recipe where they go nicely together). 5. Fish: Curried Salmon, Brown Basmati Rice, Cucumber. 6. Entree: Chicken on the bone Tandoori, Raita, Naan, Salad. 7. Joint: Turkey Korma, Chick-peas, Matar Paneer, veg., spiced Basmati. 8. Lemon Sorbet. 9. Roast Game: Pheasant, Dhaal, Red peppers and Paneer, spiced Basmati. 10. Veg.: dry-roast curried cauliflower. 11. Mutton Biriyani. 12. Cold: Beef mince ("Shami"?) kebabs. 13. Pudding: Gulab Jamon, Rassomalai. 14. Cheese & Biscuits. 15. Kulfi ice-cream. 16. Dessert: Iranian (I prefer them) dates, crystallised ginger, nuts. 17. Coffee, mints, liqueurs. 18. Paan. 19. Darjeeling tea and Digestive biscuit. 20. ENO's Fruit Salts. If anyone has cooked mutton, I would be interested in hearing how s/he got on. Feel free to suggest any types of dishes I have missed: I hope there is a good representation of types (dry roasts, thickly sauced, minced kebabs, etc.). Probably best not to try this at home though.

'A Trip to Warwick, with Motor-cars'. A few, sadly mediocre, shots of some of the handsome buildings in Warwick town centre. The infernal car intruded annoyingly. There is an excellent curry-house just to the right of this building, going down to the Castle. And so along the High Street: You can see, I hope, why the motor-car is not my favoured form of transport... Anyway, I suggest Warwick is well worth a visit on a fine day, if you can. For fans (not me) of older, half-timbered, buildings there is plenty to enjoy as well, plus Hill Close Gardens. There were plenty more buildings I could not photograph, and a good few tea-shops, etc.

Many thanks to you all for your kind advice, and replying so promptly. I will get on the 'phone and see what is around. I did not want to sound like a total numpty to them: 3.3M is a useful length to me, and I am glad to hear it is a 'standard'. With best wishes and thanks for giving this your time.

Sorry to ask what is probably a daft question, but I am trying to find some ten foot (3.2M) lengths of 2"x1" for the underframe of a 2'6"x9'6" baseboard. I have asked a few baseboard manufacturers and they say the longest they can do is six feet. This (two boards) might be my only option, but if I can find a builders' merchant who sells 3.2M/10' lengths of timber, I am happy to have a go at making a frame myself. I saw these on Travis Perkins' web-page: https://www.travisperkins.co.uk/planed-softwood-timber/redwood-planed-timber-standard-25mm-x-50mm-finished-size-20-5mm-x-44mm-minimum-order-qty-of-12/p/180032 https://www.travisperkins.co.uk/planed-softwood-timber/redwood-planed-timber-best-25mm-x-50mm-finished-size-20-5mm-x-44mm-minimum-order-qty-of-12/p/141034 but it only gives a price per metre. Does anyone know if I may ask them to supply a pack of ten at 3.2M length? If anyone has dealt with timber merchants knows how they work, I would be grateful for any background knowledge. I do not wish to appear a total D.I.Y.-er when enquiring. All advice gratefully received...

Apologies for blatantly 'bumping' this, but I got to play on the flat-bed scanner at work at last to-day, and took these 600 d.p.i. A3 JPEGS. I hope the improved quality is of use. If another format (TIFF?) would be preferred, do let me know and I will try and re-scan them.

Mea culpa; I did not know it had popped up here before. I am still curious as to why people have changed, but I will spare further droning. Anyway, my tea is cool enough to drink now, so I will go and settle down with the latest R.M.

Sign me up, please! Do not get me started on the transformation of everything into verbs (e.g., "access")...

To my surprise, consulting my 'bible', the 'Oxford English Dictionary' on-line (alas, not in the 1st facsimile ed. though), I discover "train station" was first recorded, and in a London publication, in 1845. However, the usage is rather specific, I think, to a "luggage train station" (whatever that is). But the next citation is also from London: train station n. [1845 Morning Chron. [London] 11 Mar. 6/5 A box, containing two bars of gold, value £1,600, was stolen from the luggage train station of the Dover Railroad.] 1856 Daily News [London] 14 Nov. 5/3 I got into the cab and told the cabman to drive up to the Dover train station. Pleasingly, "railway station" precedes it by at least nine years: railway station n. 1836 Times 2 Apr. 6/5 His daughter accompanied him to the railway station. However, I still adhere to the prejudice that "train station" is erroneous and alien. If you want to use a foreign expression, why not revert to the nineteenth-century "rail-road"? First cited in 1757: Trans. Hon. Soc. Cymmrodorion 1897–98 (1899) 31 Laying rails or making a railroad to the pits from the main or great road. Although this is preceded by "rail way", surprisingly early: 1. A roadway laid with rails (originally of wood, later also of iron or steel) along which the wheels of wagons or trucks may run, in order to facilitate the transport of heavy loads, originally and chiefly from a colliery; a wagonway. Formerly also: †the lines of rails along such a road (obsolete). Cf. rail n.2 Now historical. 1681 Let. 4 Jan. in M. J. T. Lewis Early Wooden Railways (1970) xiii. 247 I tould Skelding that my Lord Windesor would bee very angry with him for distroying his raile way. Enough pedantry, I think.

Just consulted 'Mellors' in the Potting Shed, and confirmed with my Beloved, that 2019's and 2020's success was 'Lautrec', and also 2020 grown for the first time, 'Lyubajha'. The latter appears to not be sold at the moment, but the former is thus: https://www.thegarlicfarm.co.uk/product/lautrec-wight-seed-x-4-bulbs May I recommend an alternative to the milder Iranian 'raita' _Mast-o-mosir_ (which uses rehydrated shallots finely chopped), being a 'garlic raita'? Chop a clove of raw garlic and stir into a few tbsps of thick yoghurt (and let stand for a few hours): a 'bold' flavour, but to those who like their garlic quite wonderful. Just do not breathe over anyone else for the next three days. One could use roasted garlic for a milder flavour, but I have not tried this yet.

The rest of us are going to have to 'up our game' with quality posts like this! Excellent work. We bought some garlic to plant from the Isle of Wight Garlic Farm last year, which did well. Now dried and stored, walking into the garage while it was 'resting' was like living in a Boursin cheese: Heaven! I will try and find out which varieties did best and post here: one certainly is of 'Polish quality'. I rather like the Iranian pickled garlic as well when I can get it. Go for the ready peeled cloves rather than the 'whole bulbs' to save bother.

Just a quick recommendation of the above - no connection with the firm or inducements given to me by them - to remove turmeric stains. One dabs a little of the liquid on the stain, and leaves it for up to 9 mins., then washing out with cold water. I find one needs two or three applications to get most of the unwanted yellow out, and then it is best to give it a final wash in Persil non-bio. powder (that also gives a good white to my week's shirts and collars). One probably should not, but I am happy to use it on the best 'Double Damask' linen napkins, and then hand-wash afterwards. Strong sunlight does break down the turmeric colour as well, and I read meths can be used. Hope this helps.

A quick photo of last night's first attempt at Beef Rendang au 'Hairy Bikers'/B.B.C.: Rather too much fat leaching out, alas, but the taste was good, and it appears that classic "1970's Brown Splodge" my partner ridicules, she being more a Meera Sodha fan (see above). It had a pleasing taste, different from my usual north-Indian fare, and I paired it with plain brown Basmati, plus Patak's Green Chilli pickle, home-made Pine-apple chutney, Geeta's Mango chutney, and fresh tomatoes from the garden. Washed down with a few glasses of Cote du Rhone, an excellent start to the weekend!

Dear Gwiwer, quoting Ms Meera Sodha, 'Fresh India', Lond., 2016, p.222, "Daily dosa with coconut potatoes': Ingredients. 175g. Gram (chick-pea) flour. 75g. Plain Flour. 1/2 tsp salt. 1/2 tsp bicarb. rape-seed oil. Make the dosas by putting the flours into a large bowl with the salt and bicarb. Mix thoroughly, then slowly whisk in 380 mL of water so that you have a smooth batter. Place an 8"/20cm. frying pan over a medium to high heat. When hot, put a tsp of oil into the pan, swirl it around, then follow with a ladle-full of batter and immediately swirl the batter around to coat the bottom. Cook for a minute, then spread a sixth of the potato mixture in a line down the middle of the dosa. Cook for a further 20 secs. to 1 minute, until the base of the dosa is crispy and the potato mixture is hot. Then slip the dosa out of the pan and roll up. Repeat with the rest of the batter. ... There is also a "Weekend dosa" recipe on p.227, which I confess I do not quite understand. It appears one makes a batter with basmati rice and urid dhaal, soaked over-night. I do recommend Meera Sodha; we have made several recipes from this veggie book, and enjoyed them all. Hope this helps.

As I wait another hour for Friday's Beef Rendang to simmer and sip my third pint of tea of the day, I thought I might add a recipe. Annoyed to discover my chutney recipe notes are rather cryptic and incomplete, instead here is a simple dish from many years ago much liked, given me by an Indo-Trinidadian chum. Channa (Chick-pea) Curry. ------------------------ Serves 4. Half a large onion, finely chopped (I use two small red onions instead, as recommended by Keith Floyd. Are these more 'authentic'?). 1 tbsp garlic paste. 1 tbsp ginger paste. 1 tin chopped tomatoes OR 1 jar/box Pasata. 2 tins chick-peas OR 1 English cup/ 1/2-English Pint of dry chick-peas, soaked over-night (this gives an 'al dente' texture, compared to the softness of tinned chick-peas, or perhaps I am just not soaking them for long enough). I am not sure of the weight; this is just the amount I have always used in my Tala measure. Masaala: 1 tsp (tea-spoon) mustard seeds (no preference as to colour). 1 tsp coriander seeds. 2 tsp cummin seeds. 1 tsp turmeric powder. 2 Bay-leaves. 6 green cardamoms of seeds. 2" cinnamon stick. Chillies fresh or powder to taste. Method. - Fry onion till golden, add ginger and garlic and fry. - Add spices to above and fry. - Add channa and fry, stirring in oil, spices, etc., for a few minutes. - Add tomatoes, cover with water, and simmer and reduce for approx. 30 mins. - Serve sprinkled with fresh chopped coriander. Sorry I can not be more specific with quantities, etc. I cheat and use a heaped tbsp of mixed ginger/garlic paste, so I am not sure what the equivalent fresh quantities would be. I also wonder if the taste would differ if using ground spices: any thoughts on this please do say. Bon appetit!

Thanks again for all your contributions. I am pleasantly surprised at the enthusiasm for Thai curries, something I have eaten only once. There is (was?) a pub in Hampshire or west Sussex I went to with chums decades ago that cooked Thai food, and I did enjoy it, but I confess my motto when going out for dinner is, "Why have anything else, when there's a curry-house open?" However, lest it be thought I am quite set in my ways, this thread, combined with my beloved going away this weekend allowing me free reign in the kitchen, has prompted me to go shopping this after-noon to try Beef Rendang. I thought I would try the B.B.C.'s/Hairy Bikers' recipe (is it 'pukka' enough?): https://www.bbc.co.uk/food/recipes/beef_rendang_62793 Thanks also to Gwiwer's recipe above. I am not a fan of Saag/spinach, but have just discovered Chard as an alternative, and also wonder about substituting my much-loved water-cress, in this classic combination. If I try it I will post tasting results here. Thanks to you all as ever.

Thanks to you all for such wonderful contributions, including the photographs (and the garlic-bread recommendation!). Lots to follow up c/o Google: I had not heard of Japanese curries, and only know 'Beef Rendang is Indonesian/Malay'. Since moving in with my veggie partner a few years ago (alas, I still can not persuade her my chickpeas are better 'al dente' from soaked, than from a tin), we have curry only three times a week, but Covid-19 has prompted trying new recipes and ideas, as well as much jam-making. Did two batches last weekend of blackberry-and-apple, one with 1tsp ground cinnamon, and one with 1tsp ground green cardamom: good balance of the three flavours (this is with 1lb each of the fruits plus 2lbs of sugar). I do have a few jars of Patak's pastes in the cupboard, but try to make up my own mixtures from individual spices. We also are lucky enough to have a bay-tree in the garden, so that always goes in the rice - thanks for the tip about tearing it. My first 'recipe book' was a Sharwood's promotional freebie from the 1980's, so I have a sneaking affection for the brand, but have not seen their curry powders for sale for decades. Are they still made? I remember the deli in my childhood selling them in grey tubs, with lurid labels. I used a paste (the Jalfreizi is probably my favourite, but this was the Balti) when last making a batch of mashed left-over vegetables for my weekend lunches of 'Pav Bhaji' to save time, and it tastes good. I would vote for chicken thigh over breast any day in a Tandoor, as learned in a restaurant only just before lock-down; hence my query over the superiority of a charcoal tandoor. Waitrose sometimes have pheasant on special offer in season, so I treat myself occasionally, deluding myself it is healthier than chicken. I marinate it the day before and then grill it, and prefer the taste and texture to chicken. Thanks again to you all for your contributions. Last night's marinated paneer with grilled cherry tomatoes and squares of yellow pepper was good: again, a Covid-19 inspired search for an alternative to 'mattar paneer' (delicious though this can be). I will look out some recipes to share. Best wishes.

I hesitate to suggest this, as I am unable to visit RMWeb daily myself and things seem a little unstable at the moment, so I might not be able to contribute as often as I would like, but would anyone else like a 'space' to enthuse about Indian food? Whether it is to seek help with menus, recommend recipes, share your phantasy 14-course curry banquet, or just ask a question, perhaps we could help each other. If I may give a couple of examples: (1) Is it worth seeking out a restaurant with a charcoal-fired Tandoor? Does one notice the difference in taste? (2) Have you made at home a decent version of Bhel Puri? What was your recipe? I confess to being one who could eat curry happily three times a day for the rest of my life, and ate it daily for dinner in my 'batchelor days'. I am no expert cook, sometimes using jars of pastes from well-known manufacturers, but I do like playing around with recipes and eating curry. I know little about the subject, but use mainly north-Indian recipes I am told, currently trying marinating paneer, then grilled with tomatoes and chunks of red pepper. I believe south Indian recipes use fish and cocoa-nut more, of which I am less fond. Alternatively, if this is a silly idea when we have enough to read already that is distracting us, treat my suggestion with the contempt it deserves and ignore this. Thanks for giving it your consideration.

Popped into Oxford a few weeks ago to do the book-shops, and bagged this. Not brick, alas, but still pretty and free of Collegiate Gothic that makes the tourists dribble unaccountably: There is a very attractive parade of 18th-19th C. buildings opposite, masked by trees, but the day's itinerary meant I did not return when the sun had swung round.

You beat me to it! Just popped out to the Post Office, and the walk jogged my memory about the spelling, so I raced back to post this. Thanks for the additional info. I see from an article on the www (Brighton Evening Argus) Longley's was taken over by Kier and worked on the new Glyndebourne Opera House. Glad your pension is safe. Many thanks again for the up-date.

Many thanks for the correction; I am very sorry to hear that. Was this in the past couple of decades? I can not find anything about James Langley on Wikipedia, but this is probably my search skills. Sorry to make this drift this Off Topic; I just thought I remembered seeing boards proclaiming both firms' names in my youth, but perhaps I am imagining it.

Aaaah; many thanks 'Red Kite Rail'. Thought it was too good to be true! Sorry to clutter up the board. Best wishes to you all.

Dear all, Sorry if this has been happening for a while and is mentioned here elsewhere; my visits to RMWeb are not as frequent as ideal. Tracing an engineers' train, top and tailed with 73s, I overtook on the way to Sussex on Tuesday, 11th Aug., I came across the attached "623R" (Obfuscated): a Voyager unit under Civil Engineers' control. Does anyone know what these are being run for? As the railway descends into a Serpell-like network, surely there can not be new services planned, restoring the lovely Sussex-Kensington Olympia-northwards trains, can there? If there are, may I vote for Eastbourne as a destination, please! Any info would be much appreciated. Hope this is of interest to others. Thanks. 3 Bridges Voyager SR 110820.pdf