As ever this site illuminates,finding just what you need at the right time. I have been confronted recently regarding my over indulgence of animal protein particularly chicken. I prefer to cook with free range organic and although expensive definitely tastes better. However more often than not when cooking curry and I had a big night last week I tend to use the cheep industrially processed slabbed " plump breasts " that just ain't good enough. Many of us here are fairly health conscious but maybe eating like me inferior produce well disguised in our excellent concoctions. Anyway I have often taken Jerry's lead and just when I needed it the permission to experiment with veggies. My starting point will be the most recent post here for the ultimate ultimate chili. I will use Linda McCartney mince or soya mince soaked in a veg stock cube before cooking. The manner in which that plump breasted chicken was born lived and more importantly died doesn't bear thinking about no matter how well I drench it in base sauce. PP

It is hard to disagree with the above however I did find in The Ashoka the use of Pataks Tandoori Paste used in their excellent bhuna Karahi though just a spoonful. I feel I always have the choice to cook a BIR replication that includes very often specific branded mixes such as Garam Masala or Curry Powder or Indian home cooking using spices from scratch and no base sauce. Interstingly The Chef explained that at home they all enjoy home made curry and none is made from a base. I have spent 30 plus years on the quest to reproduce in my case Glasgow standard BIR and apart from all the knowledge and know how in these pages The Ashoka visit led me to heaven. They use Eastend products and the Patak Paste. If I want world class BIR meals like I cooked on Friday night I have to use the Paste and Eastend mixes. We are kidding ourselves on if we think that the best and busiest BIRs across the land are not using branded Pastes and mixes IMHO. PP 

Also I had pre cooked the Chicken having marinaded over night one third in the regular Ashoka Marinade for the Bhuna and two thirds in The Ashoka  Marinade for the Butter Chicken and Patia.PP

I am sure most of us enjoy browsing through our glorious site but this particular post caught my attention especially with Jerry being so generous with his top list. So with respect to the man I had a wee dinner party last night based on three of his best above. I used The Ashoka base as it is my favourite. We started with Pakora, and Yogurt based dipping sauce, Spiced Onions and Papadoms. Followed by Chicken Karahi Bhuna, Butter Chicken, Chicken Patia and Vegetable Curry accompanied with Chapatis and Pilou Rice. World Class BIR replication with everything taken from the site so thank you one and all. Thirty years of the quest and last night was as good as it will get. Only wee cheeky bit was once I had prepared the pre soak of my Pakora with Potato, Cauliflower and Onions I took the leftovers added some chopped Garlic and Ginger and kicked it off in some of my Pakora Oil. As my Base was needed for the mains I cheated and used a tablespoon or two of Pataks Balti Paste to fry into the rest. added some water and let it gently simmer while I got on with the discipline of the rest. Wonderful results and a great night. Would have loved to have substituted the chicken in the Bhuna with Lamb but my guests don't like it. We love mixing and matching and the leftovers smell glorious this morning and enough for our evening meal too. Cheers Panpot.

Josh I am just back from a business trip to Niagera Falls with an extra night in Toronto. Yesterday I found a handful of CIRs just passed University Ave on Queen St West. They all had a buffet brunch so I dived into the first one I came to for all you could eat for 12 Dollars including tax. There was lots on offer from Onion Bhaji and Samosas for starters to 12 Curries with Nans and plenty of deserts. I had a bit of most and have to say while the food was generally good apart from the Bhaji and Tandoori Chicken it didn't taste like Glasgow Standard Fair. Inevitably I can't really expect the best from a buffet and it would be foolish to assume anything from what was on offer regarding quality in CIRs. What I can say is the food was way better than anything you will get in French IRs. Cheers PP

Glad you have made it back Jerry PP

Gary, I am getting round to ordering a fryer but cant get this link. Can you share with me the capacity of the thing and can you get a good Glasgow portion cooked in one go or what? PP

Absolutely FANTASTiC PP

Thanks Mark for taking the time to post this photograph. I am looking forward to seeing where you take us, please continue to share. Thanks to guys for drawing our attention to the one page cookbook stuff. I was going to cook an Ashoka Do Piaza tonight now having followed the link above I am going to experiment a wee bit with the preparation and use the marination process highlighted by Ramki. Thanks for joining in Ramki. I suspect quite a few of us breakaway from our BIR addiction and occasionally cook traditional meals too so your material takes us on a better journey, cheers. PP

I paid a wee visit this week to a favorite haunt of mine The Shish Mahal in Park Rd Glasgow. It was originally in Gibson Street round the corner. It was probably Glasgow's most popular Curry House back in the 70/80s. The Founder the father of today's owner wrote and published  his ground breaking cookbook and I am proud to say I have a well stained copy from back then among my many cookbooks.

Anyway tucked away deep in the extensive menu. There is a number of Masala dishes. I noticed for the first time that they claim there that The Founder created the original and first ever Masala Sauce by accident.

I asked the present day owner about it and he explained that his dad was struggling with some stomach ulcers and was unable to enjoy any spicy food and of course curry. One day eating a bowl of tinned tomato soup that was easy on his stomach he poured half of it into some base and the first Masala Sauce was created. A few more experiments and the UK's most popular meal was on the menu soon becoming a favourite with those who prefer milder options when visiting the Shish.

Great story and I really enjoyed sharing a Lamb Bhuna and a Chicken Dansak with my son. PP