Never seen John Bishop but I enjoy his TV stuff.
I have eaten at the Karma Sutra on Sauchiehall St many times and it is possibly its own worst enemy, because they often have a guy outside dressed in Bollywood gear handing out fliers and trying to get people in. And if you're unlucky there will be a stag / hen party in full swing, but you can't blame the restaurant for that.
The food is as you say quite good, but unless you go for the pre-theatre, you need to be hungry: I once ordered a chicken chaat starter followed by chicken jalfrezi, brinjal bhaji, pilau rice and a naan.  The chicken chaat would have been a great "sharing dish." For a rugby team. To finish me off, the naan was the size of a dustbin lid. I had to ask for them to bag it all up, but it did two lunches in the office later that week, so nothing was wasted.
If you're looking for a decent curry in Glasgow, you might want to try one of the following. They are all a bit different and they cater to different tastes, but I have put them in order of preference:

The Wee Curry Shop
Heera (Charing Cross)
Charcoal
Bombay Blues

1 chef spoon = 2 or 3 tablespoons

We always used to hang pheasants until they were gamey and I thought that's just how they tasted. But then about 20 years ago I had shot a bird too close and decided the next afternoon that it was so mangled that I would just salvage the breast meat. I fried it on a high heat for 3 or 4 mins and then finished it in the oven, deglazed with port while the meat was resting, and sat down expecting not much. But it was much much nicer than any pheasant I had eaten before - pink in the middle, mild and slightly nutty in flavour.  Since then I have never hung pheasant for more than 48 hours.
You can tell by the feet how old they are, by the way. Age is not much of an issue for a driven shoot (where most or all of the birds are this year's) but I'm not rich enough to shoot driven birds and everything I brought home was therefore rough shot.  Older birds need to be casseroled, of course. This is a very nice recipe that works well for any pheasant, young or old:

Pheasant in Curry Sauce with Game Chips
SERVES 2
1 pheasant, whole
2 chef's spoons olive oil
1 med onion finely chopped
2 cloves garlic finely chopped
2 tbsp good curry powder (or use your own mix powder)
1/3 bottle dry white wine
500 ml good chicken stock
1 tsp finely sliced lemon zest
Sprig fresh thyme and a bay leaf
1 chef's spoon parsley, finely chopped

5 tbsp creme fraiche
Butter to finish

FOR THE GAME CHIPS (otherwise known as home-made potato crisps, ahem)
2 medium potatoes, peeled and sliced with a mandolin or potato peeler; reserve them in cold water with a little lemon juice
Veg oil to deep fry

1. In a heavy casserole, heat the oil until smoking and then brown the bird all over, moving every couple of minutes.
2. Stir in the onion and garlic and cook until translucent but not brown.
3. Sprinkle over the curry powder and fry it in for 2 mins.
4. Deglaze with the wine.  Boil hard for 2 mins.
5. Add the stock and lemon zest. The pheasant should be at least half covered.  Bring to the boil.
6. Cook with the lid on in the oven for 30 mins or until the pheasant is tender.
7. Put the pheasant on a warm plate and cover with foil to rest.
8. Reduce the sauce over a high heat until treacly.  Stir in the cream and heat gently. Finish the sauce with butter to make it glossy.
9. Meanwhile pat the potatoes dry on a towel and heat the deep fryer to 180C.
10. Cook the game chips until light brown and crispy.
11. Carve the pheasant and serve with game chips and a sprinkle of parsley.

The 1970s ban on mustard oil in food by the EU, US and Canada is so inexplicable that it must have been politically motivated. The ban hinges on a component called erucic acid, which can cause heart damage at high doses in rats and piglets. Erucic acid is present at lower concentrations in rapeseed oil (canola in the US), which is of course widely-consumed - and farmed - in the West. (Rubs chin...wonder whether Monsanto has the patent for that.)
It's an important flavour in Indian desi cooking, and although it is a "marmite" ingredient, many of us get hooked on the flavour, which hovers in the background rather like sesame oil.
To the best of my knowledge, the mustard oil on the shelves of British Indian grocers that is euphemistically labelled "for external use only" or "massage oil" is food grade.

Interesting. This might be to do with portion size. Takeaway portions have increased over the last 20 years, at least in my experience. But I expect they are still serving the restaurant curries in the same dishes.  If I were a chef who had to produce a 650 ml or 750 ml portion to put in a take-away tub (as opposed to a 500 ml portion to serve at table) I would tend to make more sauce and add more gravy.

Good idea that. We use a lot of caramelized onion, particularly in dishes like Dopiaza and of course onion pilau rice. I like the idea of using a pressure cooker but it would take careful watching as I am prone to burn stuff in mine.
We also use a mixture of onion, garlic and peppers cooked down until brown and very soft in oil with salt, sugar and spices. Some folks call it bunjara. It's particularly useful for dishes that have fewer components such as garlic chilli chicken.  It takes a while to cook and I'll try using the pressure cooker for the next batch.
Cheers.
McF

Fair point N.O. - I'm not promoting bad language by the way. I just find it less offensive than bile and vitriol.

I'm for self-regulation. It would give George a break - I'm sure he has better things to do. Most of the bad language seems to be for emphasis and comic effect rather than to insult anyone. And I doubt that this site has ever been or ever will be viewed by children.

Jeez - what is it with you guys? It's not healthy - this place is like a psychiatric case study. I'm offski.
BCNU.

While we're tidying up avatars....

Cheers Les!