Mark, I am delighted to say that I am  proud owner of a very stained and well used first edition copy (1982 ) that has pride of place amongst my many cookbooks. As Haldi says it isn't really a BIR book but it was a gift when first published. The writer was helping us as best he might without the base and one or two other "secrets" at the time. To be able to cook a reasonable batch of Pakora was a big deal back then I can assure you and remember there was no Internet for sharing as now. I am not sure it will add anything to the knowledge and experience in this site but a gem to have in your collection. PP

Just got the book in the post and still to have a look. Great pics HK thanks for taking the time, isn't it fantastic to be able to recreate Indian food like this and you are sure to be an inspiration to the casual visitor to our site who just needs a wee nudge to do the same.PP 

976bar, if you find what Commis is on about can yuu please point us all in the same direction, PP

Fantastic Post Mark, it is just wonderful to have this new twist to all our passion here. Looking forward to having a go and to reading more of your recipes in due course

When at The Ashoka I was given more than one sauce and unfortunately the decision to split up all The Ashoka and other BIR recipes means it's hard even for me to locate and make sense of them here. I posted them together in three batches and one for a more recent BIR. The Ashoka has 2/3 basic sauces though one main one. The 2 others are for specific dishes and most of the popular dishes use the main one. I strongly believe that specific BIR recipes should be kept together but also appreciate they were split or good reasons and respect getting them back together might be a big job for who ever takes on the task. Perhaps we need to re post them ourselves. PP

Rallim, I was out your way back in March and loved it though didn't take in a curry. It will be good to hear what you think about the Oz recipes we are all looking forward to reading on the other post and how they compare to the Glasgow taste and smell. PP

Looking forward to reading your posts, welcome another weegie hehe

Welcome Mark I can't wait to read more. Perhaps now the powers that be could ensure that all your recipes are kept together as I have asked elsewhere, it just makes sense if we want to replicate a given chef's recipes and learn about regional or now international variations.Panpot

Cheers Mate, just read your Cracked it thread, cool, certainly as you would expect the Ashoka chefs were using an industrial sized one so I will take the hint and get mine ASAP

Can you recommend one Gary.