Excellent photos, that blender looks fantastic, I am going for a full set of Ashoka recipes this weekend, I can't wait to try them.

Thanks for all the hard work PP and UB 

Thankyou so much panpot, I think we're all about to get another step closer.

The proof is in the pix, I must say I was slighty sceptical having read some of the lists of ingredients; NOT NOW!

Thanks again guys, looking at the photos it is all coming back so vividly,one of the best days of my life.

Bobby Bhuna, thanks for the kind comments, I have posted elswhere missing your comments here,sorry.

Cory Ander The red oil looking stuff is actually the Bunjara and again the camera is letting us down since this was actually dark brown, they used the oil here for cooking. I suspect when they reclaim as I watched them doing cooking larger batches for the evening buffet they just top the bunjara.

Yes that is the Garlic/Ginger Paste

That believe it or not is White Tower Brand Tomato Paste.

Spring onions,yes and he added them as a garnish to my Bhuna I carried away with me.

Not Fenugreek but infact coriander seed.

The cooked lamb was really amazing and I cant wait to have a go with that but one thing at a time,i need to move house so could be after Christmas before I catch up on more testing myself but everything so far has been excellent. Cheers Panpot

A couple of observations...

- It looks like whole onions are used during the initial boil, as opposed to the more finely chopped variety
- The blend is being done immediately after adding the 2nd stage ingredients. The marg is still visible having not melted yet.

I wonder if these things affect the finished base in any way.

Panpot,

re the spices photo - so we are all confidently on the same hymn sheet could u list out what's in the pots

Josh, your right about the onions , whole and halved which he said the 60 litre pot could take with a four hour gentle simmer and that we should chop for the recipe he gave us. You are correct too about the Marg the photo taken seconds after the stage two ingredients went in just ahead of the blitz.

Jerry, the camera lets us down with colour so the line up left to right was as follows.

Back row Coriander Seeds, Bay Leaves and Cinemon Stick, Cumin Powder, Cumin Seeds

Middle row Methi, Garam Masala, Diggi Mirch, Turneric

front row Salt and Spring Onions.

Panpot - large onion pieces (halves and wholes) as well as a 4 hour simmer.

That may be important and worth adding to the initial recipe post...

Josh you can appreciate given the opportunity I a to get the perfect base so I quizzed him on the effects of domestic adaption he was more than confident as the same base is used a home. I assumed too that none of our community had 60 lt pots and commercial burners. He emphasized the need to cook them until soft I cooked mine for about 13/4 hours just o be sure again he said their quantities and processes had to work the way they did. Also both he and his assistant emphasized that everything is determined by the base and they were proud of the versatility of theirs:

Panpot,

many thanks for the spice photo listing.

the clarification on the onion cooking timing is good for me. i don't feel u can overcook them and i normally go for 2 hrs. i think 1 hr is just too short so Panpots 1 3/4 sounds good and 4 hrs probably too much but well on the safe side. I used 1/4 onions.