Guys I realise I have caused a lot of confusion here but only because of the issue with the typing panel not allowing me to see what I was typing in what would have been a fairly long post. It would have had a logic to it and all would have been much clearer before I got sucked into justifying myself and therefor breaking up the flow.
Perhaps CC you could help by listing my recipe posting as one single post otherwise it will continue to cause confusion. I understand why you would want to split them up into the appropriate sections of the site but in this case I feel they deserve to be together. I may be wrong but I am sure we have never had a base sauce for Rogan Josh before but that is in effect what I have posted followed by the recipe for Rogan Josh itself.
The handbook is the actual one used by the chefs to maintain standards across the many restaurants in the chain. The ingredients and the amounts are as they use them for batches in the kitchen. We clearly have a challenge to guesstimate proportions to downsize to realistic portions for ourselves.
Its less than encouraging though to be replied to as if I am some kind of fool or indeed liar. I don't know why folks seem to so easily jump to such stances and I am sure they will discourage new contributors from adding value to something as special as this site. I realise too that its probably not meant just an expression of the passions we all have for this great hobby but could clearly be misunderstood. I have thick skin and wont be put off from enjoying my involvement here.
What has come out of this whole exercise for me is the wide degree of variation across the UK never mind those from other countries doing all they can to remember tastes and other characteristics of dishes. I have said repeatedly that if you travel extensively like I do not only in the UK but around the world then you will know that a great deal is different in different locations. Names of dishes change, spelling too and the actual meals can have little or no resemblance to similarly named dish elsewhere. Over and above this in the case of The Ashoka restaurants in the Glasgow area (most if not all curry loving Glaswegians would rate them highly ) throw up a wider variation that of the owner and chefs cultural origin.
In Glasgow and I am sure elsewhere in the beginning of the Indian food explosion Indians, Pakistanis, Bangladeshis, Muslims, Hindus, Sikhs and others were involved in carving out their own niche and in addition they would have been influenced by their geographical roots and clearly as CC alludes to the South and the North of the subcontinent alone would through up considersable differences. I know in Glasgow alone that BIrs run by Indians vary to those run by Pakistanis and knowing religious persuasions of some this has an influence too and personally thank "God " since this is what makes the adventure and it is for me so appealing. I never really know what to expect when I sit down in a BIR new to me but hey I love it.
In Brick Lane yesterday there were countless BIRs all along that street and much of what was on the menus looked familiar to anything available in my home town but likewise much was unfamiliar and that's how it seems to me it should be. We all probably think we come from the Curry Capital of Britain and I can assure you Glasgow could rightly make acclaim just like your town and of us would be right and all would be different.
There is however enough commonality on this site for us all to enjoy what we contribute and make use of. Lets try and be more accommodating of where we are each coming from, please.
Can I suggest that when in future we post a recipe we have actually cooked and have eaten that we give it a score on 1-10 scale for comparison with Local Birs. Hope as ever this helps Panpot
Topic: Additional Ashoka Recipes (Read 24365 times)
