Thanks Stephen, I will have a go re your sauce next Friday and let you know how I get on..

Hi Stephen, I've just popped in here after years of just getting on with my curry cooking having been inspired by my time in The Ashoka kitchen all those years ago. As a Glaswegian, I've always wanted to recreate the Scottish or West of Scotland taste so was delighted to find that you were still on here doing your thing and in this case sharing your encounter with your St Andrews Chef. I came in as I am having some neighbours around and they don't seem to do curry much so I am thinking of giving them a CTM and thought I would find an actual BIR Recipe but having only been in a few minutes it seems that the site has veered away from our passions way back in my day on here. Anyway, maybe you could direct me to an authentic CTM recipe or indeed someone else reading this could too. I am delighted to see so many of the original stalwarts still sharing in their passion. I've also been inspired to check in as I've just assembled a new Gas Webber BBQ and looking forward to doing all sorts of stuff on it. Like you I have been using Induction for years now and I still get wonderful comments from friends and family for what I produce. All the best from deepest Kent.

Hi been a good few years since I was on the site. Delighted to see it still going strong. I put a good 30 years into searching for the Glasgow Curry taste and between this wonderful place and my visit to the Ashoka and the recipes I gathered there (posted on here)I found it. The secrets I Found were the bunjarra and the fried garlic ginger paste with turmeric. These added the moorish thing that was missing in all other attempts. So I had no need to return and just got on with it. Now out of curiosity I came on today and found the Glasgow base which I have made and it tastes rather nice so hopefull of it blending in well. I have attempted to find the eBook by Alex Wilkie to add to my collection but can't find it anywhere. Can anyone help? I will be most grateful. Keep up the great work one and all, thanks

t-c, I have a descent collection of curry books and will usually buy whatever shows up on here that is written around BIR. I have to agree with 976bar in that you can spend hours on here and find everything you need to enjoy all maner of meals both BIR and traditional not to mention Thai and Chinese.

Curryhell thanks for taking the time to do this, your meal looks fantastic. When I first found the site there was little or no photographs I can imagine a newbie joining now and finding your post this morning and thinking they must have landed in curry heaven. Can you share which rice recipe you used? PP