Hey!

About twenty years ago, I went for a curry in Glasgow and thought it was one of the best curries I'd ever had.

About fifteen years ago, I went for a curry in Glasgow and thought it was one of the best curries I'd ever had. Suddenly realised it was the same place I'd been five years previously!

I'm never going to find the place I went, and let's face it - restaurants close down, change hands, or otherwise just drop their standards.

However, I've just booked a trip to Glasgow in November, and my experience of BIR there has been nothing short of excellent - so could anyone point me in the direction of a good place?

Thank you in advance!

I've put the subject in quotes, because I'm not referring to tarka in the usual sense.

There's a curry-house in my home town that does a curry they call a tarka, which I've only ever seen in one other place - literally just up the road. It's always been my go-to option, but unfortunately the guy who runs the place doesn't do very much of the cooking these days, and the younger fella who's usually in the kitchen doesn't do it nearly as well.

It's made with vinegar, soya sauce, yoghurt and fairly large rounds of chill - like those pickled jalapenos you get in jars, but less tart. I guess it's a bit like an achari, and a little like a vindaloo.

I've tried making it countless times, but I've never got it right - as you can imagine with vinegar, if you get that bit wrong then it's ruined.

Anyone seen a curry like it, whether it's called the same thing or not? Or better still, has mastered it?

I probably didn't look hard enough, but I didn't realise this forum was here - it looks right up my street!

It took me a while to get past the CAPTCHA - is it just me who can't read those things? - but I'm here now, so this is just to say hello as a new member.

By way of a brief introduction;

* I grew up in West Yorkshire - not Bradford specificly, but not far off - so I used to be lucky in terms of having good restaurants and takeaways nearby....these days not so much
* Nowadays I make my own about 95% of the time, partly for that reason
* I do cook some "proper" curries (currently enjoying Rick Stein's India), but I've always been a sucker for BIR curries
* I've long (nearly 20 years, maybe?!?) been a fan of the Kris Dhillon book, although I really need to broaden those horizons a little
* Usually go for lamb given the choice, and if I HAD to pick a favourite it would be an achari

Sorry for waffling!