Yes Surge I have had a go and it worked really well. For convenience I just buy a tin though hardly use now as I find it rarely used in recipes though is in a lot of TAs

Week done Gary I see you have prepared the G/G Paste, you won't regret it.PP

Guys, I freeze my Ashoka Garlic/Ginger Paste in portion size. The advice I got from the chef will be correct on the original post but since the whole post has been split up even I would not be sure where to find it in a hurry here any more. I feel given the amount of effort it took me to post them all together as they all relate to one and other that they should have been kept like that. Perhaps keeping recipes from actual BIRs like the Ashoka ones and my recent post from another Glasgow BiR together with others on the site could all be kept under a single section. PP

Great post guys, the only thing I have yet to conquer after 30 years of searching is pakora itself. I have the sauce, the onions but can't quite get the Pakora a 10/10. I even watched a chef cook them after being given the recipe ( posted here) even watched him make them up and copy every time but just fall short scoring 8/10. If anybody has replicated a 10/10 Glasgow Pakora I would love to see it posted. PP

Well done Gary, I use either2 big Spanish onions or 3/4 red onions depending on their size. Might I suggest you make the Garlic/Ginger Paste to cook with the Bunjarra and base too, they are all important to get the taste and smell right. I will be cooking a Bhuna and Dopiazza tonight. PP

Thanks guys, I am glad he is OK. PP

OK Guys, why are you so quick to criticise? I stated right from the kick off here that this is what I was given from the chef by the owner. George, it's quite clear never mind common sense that the ingredients minus water include oil for the rice. As for salt then it could be an easy typo by the chef who may not speak English well but hey start with 1 1/2 tsp of salt. These were handed to me in the curry house by the esteemed owner from the chef on a   single A4 sheet and typed. All I have done is posted them as is. Look surely when we get a gift from a chef no matter who it was given too until it's been actually tried I don't think we do ourselves any favours by jumping in to make changes. Also as ever there are regional variations that are down to the nationalities of owners and chefs that we should also have the decency to respect. I welcome all the lessons I have gained from this wonderful site and can seek out more recipes given my contacts and will continue when it takes my fancy to visit and contribute as ever. I hope this helps PP

fantastic JB, thanks for sharing this with us all. Like everyone else I cant wait to get any recipes that you can give us. For what its worth when I prepare the Ashoka base once I have it blended and it is to simmer for a further hour I chuck in chicken pieces to precook them and to add a little more flavour, if that's possible. Please keep us all in the loop. PP

Hi, I have just posted a recipe for Chasni from a leading BIR in Glasgow under the title From a Horse's mouth. PP

Hi guys, For me and anybody else just joining or returning to the site could you tell me what is the book you are all posting about? sorry but I have been reading back and cant find it yet. PP