Not had a go personally UB but have tasted it in the restaurant so if its a genuine replica well worth a try. PP

spice as Nice, thanks for your tip will have a go tonight for a Thai Curry planned for tomorrow  and report back. I do know at The Ashoka the meet is all pre cooked cool before cooking but as you would expect a fast turn around when Busy. I precook as per their recipe and freeze till required and it is still the business. PP

COR, I'm genuinely inspired that you have a way of cooking lamb from fresh in such a short time. Precooking for me has always been a fairly long process over at least two hours though well worth it. This will allow me to have lamb while the wife can have chicken without a fuss. Thanks PP

Well done Onion, thanks for adding to our store of options. I do hope someone has a go with it and gives you feedback. I find I am increasingly sticking to tried and tested and if in a rush which I tend to be I suppose its risky to experiment. It sounds like you have cracked it for yourself and that's what I love about what we are doing here. The moment we get a result in keeping with our individual expectations and regional variation its magic. PP

Forgive me once agin but the precooked chicken recipe form The Ashoka is perfect. PP

Chinois, thanks for your detail and ideally I would want to cook everything from scratch but have to agree with CA that although it isn't totally BIR authentic frozen bases etc even frozen green chili paste doesn't seriously make a difference for me. I cant imagine making small enough versions of base so as to be able to use it constantly fresh, but if you have perhaps you could share it with us. Apologies if you allready have done, there is such a wealth of material on the site I can easily be sucked in and not get round to other important things so I haven't looked yet. PP

Garry, as a fellow Glaswegian and someone who tends not to go looking for Madras on the menu, I'm not sure I have seen the dish on too many menus up there. If it does perhaps you could post a few BIRs that I can seek out and sample. I realise for many on the site that it seems to be a standard that they bench mark against and I would like to have a go.

I have an appointment with the Owner of a major BIR in Glasgow later this month and I hope to get some inside info especially the bases and Pakora and will ask for recipe for Madras if he does it in his establishment. PP

Hilarious UB hows the Pizza oven coming on? PP

Thanks Josh, one stone on its way.PP

Josh, an obvious question. Can you point me in the direction of where I might get a good Pizza Stone? PP