Quote from: EuanW on August 31, 2017, 10:33 AM

Thinking still adding the peppers and tomatoes at the first stage with the initial Taz base reduction

I adapted the excellent South Indian Garlic Chilli Chicken recipe on this site, to the Taz base, putting the chopped green chillies and  green pepper in at the first base reduction stage. Overall the results were amazing. Best curry I've ever made.

Looking at the original recipe here, the tomatoes go in after the peppers, so conversely, Id been considering doing it the other way around, adding the tomatoes slightly later on in the forest reduction stage.

Can't wait to get this going tonight, have been away on holiday for two weeks, thinking about cooking  a Lamb Rogan Josh the entire time I was away

Yes to the tomatoes but probably no to the peppers or they'll soften too much.

Edit - have made a mess of quoting the post in replying to, sorry if confusing haha

I'm a little confused by this thread. Does it transpire that this is a Chicken Tikka Masala and not a Butter Chicken ? If so, does anyone have any tips on how to adapt it to a Butter Chicken ? One of my friends is requesting I make a Butter Chicken, and I've been going with the Taz Base method for a few months now

I'm thinking just add some cinnamon, almonds and maybe a touch more of ketchup or tomato soup ?

I'll throw some local knowledge into this....

Balbirs on Church Street in the west end. As mentioned, they don't use ghee. Restaurant is lovely, product is high quality. Usually have the Bhel Poori, tandoori salmon as starters and Parsi Chicken as a main course

Ranjits Kitchen Southside on the main drag at the very north end of Shawlands. This has a lot of buzz right now. Its small, run by a Pakistani family ( mother and daughters ) and does vegetarian fare. I've still not been but literally every person that I know that has, swears by it. Been meaning to go for aaaaages and its very near me.

Turban Tandoori in Giffnock next  to the train station. Been going there since I was a kid. Quite small and has the traditional feel. Again, quality product and service is great. Does my favourite Peschwari naan I've ever had. King Prawn Masaladar is my favourite curry going just about.

New Turban Tandoori in Giffnock at the roundabout. These two have existed side by side for as long as I can remember. Not quite sure on the dynamic between the two but I've heard various stories on splits, breakaways etc etc. Either way, this is excellent as well. I probably prefer the one at the station at a push but if your passing through the area you will like either option.

The Village in Tradeston. They have two premises here now. Strong long lasting reputation. I've been a handful of times and never disappointed. Some people swear by it.

The Dhabba in Merchant City. Bit of buzz due to locale, and done with a bit of pizazz and a fresh take. Been a good while since I was in, but the lamb on the bone dish I had was fantastic. I'm yet to visit the the sister restaurant across the road that does South Indian.

Shish Mahal in Woodlands road area. Oldest in Glasgow along with the Koh-I-Noor at Charing Cross. Traditional and solid. I saw the bad review somewhere else on this site. I've been maybe 10-15 times and its always been decent. Doesn't contain the wow factor of some of the others.

Some people swear by Mother India at Kelvingrove. I've never been.
I see Anarkali was mentioned. An ex girlfriends dad swore by it, calling it the best in the city. Only had takeaways and I wasn't too impressed. I'd say its maybe a more reasonably priced TA standard type of affair than some of the ones mentioned above.

Hey guys,

Just realised I kind of joined and just started posting immediately without saying hi so..... hi !

I'm Glaswegian, 35 years old, love my cooking ( comes from my mum and her profession ) and am on a bit of curry cooking mission right now, trying to get that up to scratch and in my arsenal. I think most of the Indians I go to around my area - Glasgow Southside and west end generally - are of Punjabi orientation.

Site looks like a wealth of great info and a bit of a godsend so advance thank you's to all that have contributed over the years

Euan

Quote from: EuanW on July 12, 2017, 11:26 PM

The original thread ? Is there another thread regarding Masaladar, or do you just mean this thread ? Yeah I had a thorough look through this thread. The closest thing I saw, and that was purely from visual aesthetics from the video that was supplied, was the Jalfrezi that is mentioned that adds the Jhal/red masala mix. I'm not sure if thats just a straight up Jalfrezi though.

Alas, as previously stated, my fairly intensive internet searching has yielded no discernable results apart from finding this thread. Anything that comes up on internet searches looks a lot drier and completely different.

Perhaps its time to just start experimenting on my own and trying to replicate, just wish I had put as many hours into honing curries as I have with my various chilli's, maybe then I'd stand a better chance.

Once again, thanks for your reply.

Hi EuanW, a pathia recipe will be very close to a masaladar. It's virtually identical. There is maybe a bit of ketchup in some masaladar recipes
ELW

They are definitely not without similarities, Patia and Masaladar, but there is a difference. It's a long time since I had a Patia in fairness, I kind of moved away from it and Chasni in my early 20s as my tastes developed.

I will try out something though and make a few adjustments - inclusion of roughly chopped green peppers, maybe an addition of tamarind in place of lemon juice, some tomato ketchup which should create a tanginess with the vinegar in it, coriander will be my starting points.