Thanks Unclebuck  sorry I just found your reply after brousing forgive me. I will see if the wife and I can make it along sometime soon. PP

Been keeping my eye on this and waiting to hear how it turns out with the trio of cheeses Jerry not to mention the additional notes from Simon. Domi has just added another recipe too but will await your latest findings as you seemed so close to your local Casa. Nice tread guys. Bye the way how has UB got on with his Pizza Oven project?

CA I feel your right on the button with the need for a good base and as I have put forward over the years a decent caramelised onion paste previously know here as the  "secret ingredient" now what has been revealed to me as Bunjarra. Good luck Harbut the site has changed a big part of my life after over 35 years of actively cooking curry in the hope of recreating BIR standard dishes. Enjoy and stick with it. PP

Guys I don't know if this will help and please excuse me for referring back to my Ashoka experience ( I suspect any one of you who had got back stage in one of your local BIRs would find it substantially influencing your cooking from that point on too). What stood out for me was the use of the freshly made green chili paste which was used to add heat and clearly doesn't burn easily and there is no powder thing going on. I have made it as per the recipe in the Ashoka post and have frozen it into single postion sizes and it works a treat. The tomato Puree they used was White Tower Brand which I found in Brick Lane in Catering sized cans. I will break it down too into portions and probably freeze too for future use. Hope as ever this does help PP

Ive noticed it being used in The Ashoka and my local TA back in Glasgow as its open plan and a pinch is thrown in towards the beginning in both cases. PP

C A it looks really good. How would you rate it in a 1/10 scale of BIR authenticity in terms of taste and smell ? PP

Mikka perhaps you had too much of that other red stuff while you were cooking. Like CA I am not sure what you are getting at here.

Domi, Having taken a closer look at the source of this recipe it comes from a different book than one I have been mentioning. The y brought out a great wee book in 2001 called Korma Sutra and it was full of great recipes but didn't really give away to many secrets like the base sauces etc. I have yet to get a hold of this one and will look out for it. I enjoy cooking this type of Indian food too but as ever I yearn for true authenticity of BIRs no matter the region. PP

I got permission to post a few and I feel I have now reached the limit of what is reasonable. There are no recipes in the document for Madras and Vindaloo. There are a few pages missing and as you might expect I didn't want to come accross as ungrateful in asking for more when I was given so much. PP

Your right George, the book is really cute with some Glasgow humour and simple recipes that are for those interests in Cooking a curry but not like us looking for the authentic BIR experience.

There are no base sauces or secrets like Bunjarra and precooked Garlic/ Ginger Paste etc. PP