Quote from: Unclefrank on August 09, 2010, 01:12 PM
That is the only "bad" one i have made with the Ashoka base all the other recipes have been quite nice.I too have been eating curries for around 30 odd years and have tried a varied amount to date from nearly everywhere in England and a few abroad but never have i tried one from Scotland (well one from Dunfries) so i just need to know "what is the difference?".And what is "that taste".
What makes the Ashoka recipes different from various recipes around this great isle we live on.
Thanks.

Hi Frank,

I'll try to answer to the best of my ability but the best thing would be go there and try one  ;D

The bunjara is very strongly flavoured (if you've never made it up).  It has notes that I would describe as Moorish (from the cinnamon), sweet and has a beautiful warmth to it.  This flavoured addition to the base sauce does 'elevate' the flavour to a more complex dish that you just quite can't put your finger on if I'm honest - it's just a wonderful blend of slightly sweet/tomato/subtle cinnamon/coriander taste that I've just not had in England (and I've lived in Hants, Herts, Gloucester, London, Kent, Belfast & Berks so have been around a few!).  The sauces are more reliant on the bunjara than a mix yet the taste is a bit stronger than in England.  In the restaurant in Scotland (speaking generally!) the portions are much bigger - I have relatives who visit London regularly and refuse to eat Indian there - too expensive and half the amount they say.

To sum it up, if it's possible, I'd say slightly more play on the tomato, cinnamon and coriander blend.  I'd pick a West Coast/Glasgow curry out of a taste challenge every time.

I hope (but doubt!) that helps.  If you're just curious try it.  If you're somewhere in England trying to replicate your local favourite restaurant I'd say forget this but perhaps the bunjara will inspire you to make your own speciality dish.

Incindentally, my parents are down visiting me just now and we've just finished an 'Ashoka'  bhuna.  We had my 'normal' bhuna on Friday night and my dad did say the Ashoka one tasted 'local' and he much preferred it. 

Happy cooking!

Martin   

Quote from: George on August 09, 2010, 02:24 PM

Quote from: Unclefrank on August 09, 2010, 01:12 PM
That is the only "bad" one i have made with the Ashoka base all the other recipes have been quite nice.

Please clarify - which recipe is "the only bad one"?

Its in the earlier post George a CTM.

.
So basically you're referring to an SIR and not a BIR  ;D I hope the Irish and Welsh don't kick in cos i couldn't cope with that many abbreviations

Rob.

Quote from: Razor on August 23, 2010, 06:05 PM
Ha ha Canicant.

I think you will face the wrath of our Scottish friends for you 'SIR' comment.  Scotland is, afterall, in Britain, lol

Ray ;D

Don't think many of us Scots would be unhappy referring to SIR, whether referring to the curries or the people who eat them.

Wouldn't be upset about you referring to a MIR either Razor!

 ;D

Buenos Dias mes amigos! (hope that's right)

Paella? Does that stuff have chilli in it? If not I've never tried it, lol.

Martin retires to the bar for another cervesa grande, smug in the knowledge that he has enough base and bunjara left
for 2 more madras, he he he

Coupon iPhones and their small keyboards!


Feelin' hot hot hot!

Martin retires to the bar for another cervesa grande

Feelin' hot, hot, hot!!!