I know its all relative and based on opinion, but I cant stand the Ashoka group of restaurants in Glasgow. I had a nice meal in the Anarkali, and for a long time the Alishan on Battlefield Rd (near Hampden Park) has been a firm favourite, though even its standards seem to have dipped recently.

CA,

I used two tablespoons of Schwartz Hot Chilli Powder, as well as four (small) red Birdseye fresh chillies, finely chopped. The result was a curry with a bit of 'bite'. However, next time, I'll add more. I also had a little difficulty in getting the base to 'brown'. Perhaps I didn't caramalise the onions enough at the start, I just allowed them to turn translucent. In addition, using organic chicken (as I will for everything now!) made a huge difference.

Only five days till my next curry attempt.

I tried this recipe yesterday for my first ever attempt at making a curry from scratch. I used the Admin's base and CA's tikka and rice recipes to supplement. Wow!!!!! Its fantastic. I actually feel quite proud that I managed it. Mind you, it did take me and my wife all day to prepare. :

Thanks for all the suggestions. Cant wait to have another go next week.