Your on fire this morning COR, great idea just might work.PP

Good on yer COR I cant agree more, I just bought some last week form Brick Lane in London and will no doubt have a wee go with a recipe soon.

Domi, Ive cooked this too from the book and it does taste good. The rest of the recipes as you know are easy versions of dishes for the general public and very good but there is no Base sauce and other "Secrets" PP

Guys I am pleased that BB got in touch and we have kissed and made up. The Handbook I was given was for my eyes only and I really cant betray the trust I was afforded any further. I do hope you all understand. My own reputation and Integrity would be called into question and I really cant risk that. I am genuinely grateful to the Guys at The Ashoka who made my visit so special especially the owner who met me and gave me his trust.

The recent posts are as they are printed in the Handbook so I am as lost as the rest of us in how we scale it down. I too am looking for somebody here to crack it for us.

Apart from the actual cooking method, the heat of the burners and experience there is nothing missing here to reproduce an authentic Glasgow BIR range of dishes.

I am particularly pleased that the Glaswegians are finding the match to their satisfaction and really chuffed that SS rates the Bhuna. PP

Your correct Joshallen2k, It isn't a CTM as we would all know it. I don't think in this case it is meant to be so. There are other CTM recipes on here that I would use if cooking one again this is different but as I said I found it enjoyable if cooked to the letter and with the precooked chicken I didn't use the Tikka recipe provided. PP

Cheers SS I take on board much of what you are saying however I will inevitably wish to defend The Ashoka here since they gave me the gift of getting backstage but more importantly The Award winning Chef gave me permission to post my findings on our site and later gave me the actual Handbook which I have shared also from.

I also need to point out that The Ashoka recipes by and large mirror regional tastes and much of the menus in the West of Scotland though there is within the chain Indian regional variation in the menu too.

As you will imagine there are hundreds of BIRs in Glasgow almost one in every street which is why it has on more than one occasion been dubbed the Curry Capital of the UK. The smell taste and texture of many of the meals I posted are right up there with the city's BIR experience and so it isn't accurate to think The Ashoka is on its own. As ever I believe that unless folks travel they are unable to really understand the extent to which regional differences vary. Hope this helps. PP

Guys in some of the TAs in Glasgow you can order a thing called a hoagy or some similar name. They take a freshly cooked nan pile on top Shish Kabab, wait for it Donar kebab and in some places for a wee drop more pennies vegetable pakora and top with sauce and then they roll it up and serve it in a paper wrap.

The nans in Glasgow are huge compared to many I have found elsewhere in my travels and so this big all in one meal is something to see and taste. By the time the remnants of the nan is soaked in all the sauce and fatty residue it is probably a killer but tastes amazing. PP

Cool CA looking forward to what ever comes out of your visit and it will be good to compare some of the differences from down under.PP

well bilycat its a while since I cooked it with the precooked chicken not the ticka and it was really good so again not sure if its regional thing here or whether your missing something. PP

Cheers CM nice to read your post too PP