Secret Santa,

many thanks - i will try it out. i'll still add at frying stage too.

I have been away for a while with business and I tend not to eat curry in the summer. I returned today for the Bunjara, Garlic/ Ginger Paste and Asoka Base Sauce. I spent the evening in the kitchen doing a fresh batch of all three from the site and then cooked an Ashoka Chicken Bhuna. I am glad to say they were all perfect as posted by me. Someone recently emailed me thanking me for these perfect recipes but like me he was a Scot who knows just how much Glsdgow Curries vary to English ones down to the the original nationality of the owners and chefs. If you follow these as they are just as I did again then they give you a 10/10 Glasgow Curry. If we are after the genuine thing
Then I was given these by the chef in the kitchen as theta prepared the sauces and dishes themselves. These are authentic and the real thing if you are looking for the Glasgow taste. Trust me follow them to the letter. Also remember as you cook and work in the kitchen your taste buds and sense of smell become engaged and so the smell and real taste is not able to come through to you but will to guests arriving from outside. Either accept this or wait to eat the curry the next day but I certainly couldn't. Even with these limitations tonight I once again enjoyed my best curry after 30 years of searching. Enjoy

Hi All,

For the record I have not posted many things on this site - was more of a watcher than a contributor if I'm truthful (not too hot on forums as opposed to not wanting to join in!).

I have been eating "Glasgow curries" since I was 4 (now 43) and I have to say that every thing I have always wanted has been realised tonight by PanPot's Ashoka bunjara and garlic/ginger paste recipes. 

Central Scotland came to Shropshire tonight.

PanPot - Legend!

Anyone critical of these 2 recipes, I'm positive, hasn't eaten a curry in Glasgow.  My curry tonight has all the body, flavour and after notes of my own Shish Mahal in Denny, Stirlingshire - a multi award winning restaurant.

In fact the result was so good I feel that my need for sites like this are no longer needed (in a nice way!) I will continue to give my experiences if ever I can, in the same way Panpot did here - although I doubt I'll match this contribution.

If I can add anything:  follow the Bunjara and garlic/ginger paste recipes exactly - I'm amazed at all the tweaks  that are being suggested without people trying them.  If you know what a curry from the Glasgow area tastes like, you will achieve it with these 2 items - cut no corners, make no compromise.   ;D

Regards to all,

Martin

hey panpot i will do your dishes this weekend to the T , i have been eating glasgow curries for many years but not tired the ashoka base or curries yet , will post back on sunday mate

garry

Regarding this recipe, i bought 4 massive spanish onions, how many do i use as its not that clear ? i have used 2 and see how i get on as it said or use 4 red onions which r quite small

Garry