Gary, good question, I will email him and ask him to post it himself and if he won't will seek permission to do so myself. I do know that I need help with getting the oil to the correct temperature in my wok. Can anybody advise?

Gary, I realize now that he sent them to me as a message. I cooked them last night and to be fair got my best results yet but they didn't cook right through as my oil was too hot in my wok.

As I have stated elsewhere I have been searching for the perfect Glasgow Vegetable Pakora. More recently Martinwhynot sent me his recipe which included crushing some of the Coriander Seeds and grating the Potato. I followed again the Ashoka recipe and technique but added the Potatoes grated and crushed the Coriander Seeds in a mortar with the other spices and salt. As you may no the breakthrough with the Ashoka recipe was the leaving of all the ingredients mixed dry until the water was drawn out of the veg. On previous occasions on my own I was unable to get enough natural liquid and had to add water. This time within an hour the mix was perfect. In fact I had to add more Gram Flour before pre frying them as per the Ashoka advice to rest them half way through. So the now look right, smell right and will be finally cooked later tonight served with JivyJ's sue and Martinwhynots spiced onions. Then we will dine on The Ashoka Chicken Dopiazza and The Ashoka Chicken Bhuna Karahi. Magic

I" ve made JivyJ's red sauce for tonights Pakora, it's in the fridge right now.PP

Did anyone cook anything from this and rated it? Thanks UB how are you doing this weather? PP

Gary all of the Asoka ones though they were split up but you should find them OK. The Bhuna Karahi using Pataks tandoori paste is fantastic. Tonight I will be doing one together with a Dopiazza.

Stephen thanks for the photo. The sauce looks perfect though your Pakora looks interesting. Do they taste like the Glasgow standard even if they look different? Is that how they are looking in Dundee? Intrigued PP

JivyJ, I too love the Mother India Cafe for the Tapas style. More recently I have enjoyed Balbir,s just off Dumbarton Road, The Shish Mahal off Gt. Western Road , Mr Singhs on Sauchiehall St and any Ashoka. I have yet to see anywhere in the world and especially in England Nans as big as you find in Glasgow or the normal portion of a typical curry dish. However because of this site I took the step to get the inside knowledge and can cook the stuff at home, fantastic but as yet not a Glasgow Nan

Gary, well done mate, it looks the business. I personally like Stephen remove them and so don't need to blitz it but hey if you are happy with end result why not continue to do what you have done.  Did you enjoy the smell and the realization that this brown magical concoction was what you had been searching for all these years? I am cooking with it tonight having cooked  Aders excellent Thai Green Chicken posted elsewhere on the site last night.

I think there are two reasons why we are prefixing now with Glasgow and that's because firstly most chefs are from A particular area of India or originally were and so set the standard . The second is to do with portion size most of us who have curry in the south can't quite believe the size of the dishes and are genuinely shocked by the size of your nans. Every region should be proud of their BIRs and working to recreate the local taste and smell is what I think we are all after