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@oishinboy instagram

Smoked beef cheek massaman curry. You could be eating this tonight. I don’t scrimp on gravy! _ Smoke the beef cheeks Central Texan style with lots of pepper and oak smoke for a deep flavourful bark. Then make into a curry with a nuanced massaman paste. Let it rest overnight for the flavours to meld. It’s quite a lot of work but I think it’s one of my best dishes.

Grouse makhani. All the leftover curry takeaway from last night. Could’ve done with a salad but the fridge could only turn up eggs and mouse shit chillis. Not complaining, it was a nice lunch #foodknob

Grouse “tandoori” 🐦 🔥 48hrs marinating in yoghurty goodness. Hot oven for 25mins occasionally basting with ghee. Is pretty tasty.

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