U should try the punjabi at charing cross, best madras I have had in over a decadd, top notch

Cheers Fred

Do 1 ,chris, u aint got a clue, go and troll on another forum
Bye

This is worse than waiting on Happy Chris Ebook and thats saying something lol

I just boil basmati rice and add tumeric to turn it yellow, not noticed any diff flavours

?15 for a 3 hour lesson then the lunch, thats a total bargain, had the same experience up here in the Ashoka in darnley but it was ?25 and no where near as good a lesson that you guys had

well done

Garry

A warm welcome to the forum Curryking, looking forward to your posts

Garry

Quote from: Secret Santa on March 30, 2013, 11:48 PM

Quote from: natterjak on March 30, 2013, 08:38 PM

- Extensive use of spiced oil, starting each dish (including the veg curry!)
- spiced oil is made by adding extra oil when pre cooking chicken and is spooned off at the end
- they precook their chicken for around 45 mins and add some of the chicken gravy when adding chunks of chicken. Lamb is precooked around 90 mins to make it tender.

Hi guys and gals, i was on the other site as i am interested in the Glasgow curries, below is the link for the recipe for pre-cooking chicken, i tried this last night and its fantastic, really flavoursome and very tender chicken indeed. I made the glasgow base 3.5kg version to spec and made the glasgow madras. I have found my curry nirvana, true glasgow BIR. Also tried the Glasgow Korma for the kids and the wife said the same. Exactly like our favourite takeaway. Going to save a fortune now lol

http://www.secretcurryrecipes.com/curryforum/showthread.php?7101-Glasgow-pre-cooked-chicken&s=7a5e1bf7c79d9222a621df8192001e6a

Garry

Very true chewy, thats the way bir do it, they just fire in the onions whole

any time frame on the book yet Chris?