Martin, thanks for kicking this off. I am intrigued by your "taking out the Tandoor" any chance you could let us in on what it is and where you got it from and how do you rate it?PP

Chiz, The Ashoka Chiken Bhuna Karahi. Now my signature dish for the perect Glaswegian BIR replication. But everything is from the Ashoka posts as is no changes. Thanks for the Pilou recipe I will have a go soon.PP

Cheers 976bar, looking forward to hearing more of your results. Thanks too Solarsplace for your update. I have yet to cook from the book having recently stocked up the freezer with Ashoka gear. I have enjoyed reading the book and feel that all the interest and posts on it have been good for all of us.pp

Thanks Josh will keep you posted.PP

 :D976bar thanks for your update and photographs. Given other posts above it will be good to hear of your results for the meals especially if you stick to the recipes as given. Only then will we know if this base is worth the trouble. I would also value knowing where you are from so as to know regionally what you are comparing it to but that is just a wee thing for me. PP

Your still my hero though with that Tandoor, what a legend. One day I will have a go with this too. Still adding a proper wood burning Pizza oven would be soooooo cooooool

Did you never get round to building your pizza oven.

Josh, Thanks too for a full report. One of the things that stands out from others efforts above is the smell created by this base. Can you comment on this and whether the lack of Asofoetida is significant in this regard. As smell has a big impact on our taste buds you mat be walking away from the real value in this base and the resultant recipes by missing this ingrediant and its portion. Just a thought. PP

Guys on the evening of Saturday 11th of September I will be in downtown Torronto on my own and fancy having a curry. Can any of you Canadians or expats over there recommend where I should eat. Even better if any of you are free and fancy sharing a meal I'm your man PP

I have just finished reading right through the 30 pages here. I would like to thank everyone for making it a compelling read though there is a fair amount of disturbing negativity. I have yet to cook from the book but in my opinion it is an excellent read for a tenner. I have every confidence in cooking from it given the confirmations from those who have cooked recipes to the letter, I feel it's only fair to comment when that is done. When so many jump to dismiss inside information without actually following in detail a recipe it spoils this wonderful site.

I also firmly believe given my extensive travel experience and over 30 years of cooking experimentation in search of the perfect BIR meals that there is significant differences regionally never mind internationally. So to dismiss any Madras from a genuine source or any other dish just because it doesn't read like or even taste like local examples is silly.

The book allows us to cook a whole range of dishes from one source, just like other options on the site including The Ashoka posts but they get split up and lost. I wish we could keep genuine Sourced BIR recipes in their own section. Bye the way the Chef from the Ashoka gave me permission to post them for our site only and not for publishing in a book. If we kept them and others together we would have mini books right here.