Great post PanPot. That deserved its own thread....

I live near Kilmacolm... I'll go there and check it out.

This is my favourite Veg Pakora Recipe and also definately one of the top 5 BIR replicas I've tried on this site (any dish). To get the 'glasgow' effect, I use 2 onions finely chopped and a large potatoe grated. I omit the mushrooms and cauliflower, but I follow the rest as is.

....but that Asian presenter is a total cabbage.

eg, a BIR chef is doing his thing adding various ingredients and trying to explain what he's doing and cabbage boy says 

"can you use red onions instead of white onions"
"can you use red peppers instead of green peppers"
"can you use olive oil instead of vegetable oil"
"I bet you won't tell me what you secret spice mix is made of", chef starts saying "cumin, turmeric....", cabbage boy interrupts "can you use red chillies instead of green chillies"

Stop talking doofbag or ask him something F***in relevant or interesting.

And in one episode one of his friends (white guy) hosted the show and he actually managed to be even more annoying with a very similar line in drivel. 

rant over, I needed to share that

Quote from: haldi on January 22, 2007, 05:24 PM
It's the most common used paste in my local takeaways
They also use tikka paste and tandoori paste
It's the unmissable ingredient for chicken tikka
The other pastes are sometimes substituted with cummin and coriander
I can buy kashmiri masala in a 295 gramme jar
Asda doesn't stock it, but all the Asian supermarkets have it
It's about ?1.50

I've seen a BIR adding a red paste to their curries and I'd assumed it was some type of chilli sauce. Do you reckon this  kashmiri  paste is what some BIRs use to differentiate between say a Madras and a Vindaloo ?

merry, I agree 100%. KD was my route into BIR and was revolutionary at the time.

search no  further https://curry-recipes.co.uk/curry/index.php?topic=1541.0

I'll need to make these again now my mouth is watering. Yes YF a squeeze of lemon is perfect over pakoras.

fyi, The red sauce is very common in the Glasgow area.

Another favourite up here is Spiced Onions - you get this as a starter served with popadoms.
You slice a couple of onions and mix with the pakora sauce ingredients (omit the water), mix, leave in the fridge for an hour and you are ready to go. They are addictive.

Great post Mark.

Did they have dry spices (turmeric, corriander etc) near the cooking area and did you see them adding these dry spices to the final dish ?

Could I suggest you try Jaspers base  -  use fresh turmeric & paprika. I've tried most bases on here and it is by far the best IMHO. I'd love to know if it is close to the base that the chef gave you.

errr.... yes... go on, you only live once

remember that's for a kilo of chicken.

here you go, you won't be dissapointed

https://curry-recipes.co.uk/curry/index.php?topic=1541.0