Having just recently got back to the site, I have been disappointed to see that Jerry has taken a back seat. I can hardly complain though as I feel the need to stay away for long periods as curry can become like a drug and take over your life. I hope he is well and hasn't been effected by the implied negative stuff that seems to have been going on though I don't know what it was and don't need to but he has been a big player here. I wish him well. PP

Guys, I have had in my possesion for a little while some new recipes given to me by a restaurant owner in Glasgow. I am not at liberty to say where from but may well be able to do so in the future. Before I post them I am not sure if the chef has modified them for our use or whether they are the real thing and again not sure if the ingredients have been scaled down and so  may effect the end result. My advice as with The Ashoka recipes is don't be a smart so and so and attempt to tinker just do as it says and good luck. PP

PILAU RICE

Makes 5 portions - take 1 1/2 cups of basmati rice and wash twice.
2 tbs cumin seeds
6 cloves
3 mint leaves
1 1/2 tbs salt
4 small cinnamon sticks
8 tbs oil

Put all the ingredients in a pot on a high heat for 5 minutes. Add 2 1/2 cups of hot water and bring to the boil, and the rice and keep stirring until the water has absorbed into the rice. Put the lid on the pot and turn down till a low heat for 10 minutes, remove the lid and separate rice with a fork.

NAN BREAD

For 6 nan
Take four cups of self raising flour, add 1 tsp salt,1/4 cup of milk, mix together into a dough and leave for one hour, give a good few punches then make into 6 balls. Put some oil on the top then cover it. Roll out with a rolling pin and put in a tandoor.

CHICKEN CHASNI

4 portions, first you have to make the curry sauce.
6 big onions - chopped
2 tbs cumin seeds
3 pints of water
1 tbs salt
Add all the ingredients into a pan and boil until the onions are cooked. Add 1/4 cup vegetable oil, 1 tsp of chopped red chillies, 1 tsp turmeric powder, 2 tbs tomato puree, 1 tbs curry powder and 1 tsp coconut cream. Blend everything together.

Then take 8 tbs of mango chutney, 8 tbs tomato ketchup and 1 tsp red colouring and blend together

Take a frying pan and add 4 portions of the curry sauce and the red chutney then pour in single cream until you get the right colour Add chicken and heat until cooked and then serve.

TIKKA MASALA

Use the same recipe to make the curry sauce as above. Take 1 portion of curry sauce and a big spoonful of chopped green peppers, 1 big spoonful of onions. Add single cream until you get a rich yellow colour. Add pieces of chicken tikka and keep on the heat for 7 minutes then serve.

MADRAS/ VINDALOO.

Take 1 portion of curry sauce, add 1 tbs mixed red and green chillies. For Vindaloo add 4 tbs of red chillies.

ONION BAHGI

Take 1 onion, cut it in half then slice.
Take one cup of gram flour,1 tsp salt, yellow food colouring, 1tsp red chillies and add water until the mixture is runny. Put the onion in a bowl and add some flour base and mix. Put in a fryer on the same heat you would use to make chips. Cook until they turn nice golden brown colour.

Well there you go. I worry when the recipes are all split up by Admin as I feel like the Ashoka posts they should be kept together as they relate to each other and deserve to be kept together for what they are genuine recipes from a BIR and not the attempts of ourselves. Maybe you could comment on that point and convince the powers that be to keep them together. Anyway I just as ever want to help. The site has been a major part of my culinary life and its good to give back PP

Fantastic Post Stephen. Delighted that the Ashoka recipes were included with you 10. I obviously  can't disagree with any of your list. Great idea though. This site was a wonderful resourse for me when I lived in the South of France where the curries are just crap. It drove me to seek out the opportunity to get behind the scenes at the Ashoka and until then thrived on the work of many masters on hear. I hope you are still around in another three years. Happy birthday. Panpot

Gary and DD, its amazing you are both so close. I am well aware of the  Raja of Kent having passed it on the corner on a number of times and have always wanted to go there. I have never been in the one on the main road through Rye but have enjoyed food in the one up on the shopping street up the hill.  Gary I have a good mate down here who will be back from his holidays in a couple of weeks and would be up for a jaunt with me up to the Raja if you fancy sharing a meal and pointing me in the right direction with the food. Perhaps DD if its not to far for you we could make it a foursome and who knows maybe another out there on our doorstep could join us too. Just a pity Jerryand maybe Stephen and Secret Santa couldn't join us too?? cheers Panpot.

Cheers Guys, I am delighted that folks who actually know what a Glasgow curry is like rate what was genuinly given to me for all of us without anything taken out so highly.
I also underdstand from a local point of view why one might feel that you no longer feel the need for any forum once you have these critical yet hidden till recently componants.

Its perhaps why I have been away for so long because I can't imagine cooking any other base sauce or ever cooking a curry without the Garlic/Ginger Paste and Bunjarra ever again. why would I having been searching and experimenting for some thirty years and finally having got it from the horses mouth. I do love this Forum and I am grateful for the drive it gave me to continue my search and finally get in behind the scene and into the real kitchen. Also endless recipes are wonderful on here but life is too short to cook a batch of anything other what is for my regional taste perfection. Having said that I am open to being seduced by a southern curry that is so good I want to replicate that too. I have had advise on where I may find it and will explore in good time.

Thanks Derek, I would be grateful for you suggesting what I might order next time I eat out to experience what you are talking about. I live in the Rye area of East Sussex and would enjoy being part of the quest for what you guys are looking for.

Derek, I have struggled with the smell thing too. I believe it is impossible to truly taste and smell a curry if you have cooked it. The chefs at The Ashoka confirmed this as our taste buds and seems of smell Gets quickly acclimatised as we prepare and cook the stuff. I ask my wife or guests especially those  arriving form outside and they claim that my Ashoka efforts are spot on. They are certainly the best I have tasted outside a curry house in over thirty years of searching and cooking the stuff.

Hi Taffy, I loved your post, thanks for taking the time to let us in on your approach. I have been away from the site for some time and only this past weekend came back on to get my recipe for Bunjarra and other critical components for a Glasgow tasting curry. It was the sixties when I first had a go with a curry too. I got the recipe for this particular onion paste full of oil from one of the best restaurants in Scotland and by the Chef himself. It is the critical and missing ingredient that I was searching for for over 30 years. Many on the site poo poo  the idea of the paste and have only confirmed my long held belief that there is significant regional variation in curry up and down the UK. This is down to the background of the chefs and owners. So If back then in Wales the chef came from the same part of the Indian sub Continent then the good chance is we were tasting similar food. I was not surprised by your onion oil and absolutely know that it will make the difference. Bye the way God help all those nationalities who never taste the real thing. I have travelled extensively and nowhere can put out a curry on the table like Glasgow and maybe from what you have described Wales too. good luck to you and enjoy the site though it can become a distraction to life, that's why I now have to go easy on my visits. Cheers Panpot

This morning I bagged up the base sauce for the freezer. I am delighted to report that apart from the curry last night this batch gave me 16 curry portions of golden liquid stored away for future enjoyment. The remains of the Garlic/Ginger Paste and the Bunjara gave me enough for 5 more curries. So I will need to prepare more of each to maximize the Frizen Base Sauce. If I can be so bold without these two critical components my curries would not have the authentic Glssgow experience. We all I suspect are after our local best. Enjoy Panpot.

I have been away for a while with business and I tend not to eat curry in the summer. I returned today for the Bunjara, Garlic/ Ginger Paste and Asoka Base Sauce. I spent the evening in the kitchen doing a fresh batch of all three from the site and then cooked an Ashoka Chicken Bhuna. I am glad to say they were all perfect as posted by me. Someone recently emailed me thanking me for these perfect recipes but like me he was a Scot who knows just how much Glsdgow Curries vary to English ones down to the the original nationality of the owners and chefs. If you follow these as they are just as I did again then they give you a 10/10 Glasgow Curry. If we are after the genuine thing
Then I was given these by the chef in the kitchen as theta prepared the sauces and dishes themselves. These are authentic and the real thing if you are looking for the Glasgow taste. Trust me follow them to the letter. Also remember as you cook and work in the kitchen your taste buds and sense of smell become engaged and so the smell and real taste is not able to come through to you but will to guests arriving from outside. Either accept this or wait to eat the curry the next day but I certainly couldn't. Even with these limitations tonight I once again enjoyed my best curry after 30 years of searching. Enjoy