Cheers JerryM, and I suppose myself and probably many others who may be intersted in having a go with these recipes are looking forward to your input and to see whether you can help in getting them proportioned down to practical quantities. PP
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#222
BIR Main Dishes Chat / Re: Additional Ashoka Recipes
November 11, 2009, 03:20 PM
Cheers, billycat thanks for coming back to me. PP
#223
Lets Talk Curry / Re: Ashoka Recipes
November 11, 2009, 03:03 PM
Cheers CA, I absolutely know that this is the case but I still feel we could do with being a bit more careful in how we post especially we should think of the effect on the newcomers and be a more aware of regional variations as I have outlined in more detail in the closed down thread.
#224
Lets Talk Curry / Re: Ashoka Recipes
November 11, 2009, 02:22 PM
Bobby As you might expect I am disappointed for you that you have not found the Ashoka recipes to be of any use to you. I do however feel that your description of The Ashoka restaurants being rubbish is exactly that rubbish.
I don't know about the one in Dundee and if its part of the West Of Scotland chain but whether or not you like the food and other aspects of the chain, they are a big part of the Glasgow restaurant scene and have been for many many years. They have won awards and have published a book of recipes and do a lot for charity and play a significant role in the lives of thousands of Glaswegians lives who like us all here love curry.
Having started a new thread on the subject is unfortunate too given your really negative stance since so many contributed positively on the original threads and gave as you would expect balance to the debate.
I have found the degree of negativity towards the information I got from my visit really challenging and as I have explained on another thread now closed down the passion for our subject is encouraging but the way that folks discount regional variations is most disappointing.
I don't really understand why you felt the need to use the language you did to so forcefully dismiss what I feel has added real value to the entertainment and learning from the site.
If the actual recipes straight from the kitchens and from a top nationally recognised Chef can be so easily rubbished this way God help any of the welcomed new guys from daring to contribute and heaven help them if they share insights to BIRs and TAs from their locality and not from somewhere nereby the reader.
When I think of the time I have had to find to post the stuff I did and to be just dismissed in this fashion it leaves me wondering why I bother.
I find comments from elsewhere that doubt the authenticity of what I have posted outrageous and the suggestion that they are made up just ridiculous too. I am sorry if I have dumped on you here but your negative post has taken the real fun out of being part of this wonderful site. "P"off PP
I don't know about the one in Dundee and if its part of the West Of Scotland chain but whether or not you like the food and other aspects of the chain, they are a big part of the Glasgow restaurant scene and have been for many many years. They have won awards and have published a book of recipes and do a lot for charity and play a significant role in the lives of thousands of Glaswegians lives who like us all here love curry.
Having started a new thread on the subject is unfortunate too given your really negative stance since so many contributed positively on the original threads and gave as you would expect balance to the debate.
I have found the degree of negativity towards the information I got from my visit really challenging and as I have explained on another thread now closed down the passion for our subject is encouraging but the way that folks discount regional variations is most disappointing.
I don't really understand why you felt the need to use the language you did to so forcefully dismiss what I feel has added real value to the entertainment and learning from the site.
If the actual recipes straight from the kitchens and from a top nationally recognised Chef can be so easily rubbished this way God help any of the welcomed new guys from daring to contribute and heaven help them if they share insights to BIRs and TAs from their locality and not from somewhere nereby the reader.
When I think of the time I have had to find to post the stuff I did and to be just dismissed in this fashion it leaves me wondering why I bother.
I find comments from elsewhere that doubt the authenticity of what I have posted outrageous and the suggestion that they are made up just ridiculous too. I am sorry if I have dumped on you here but your negative post has taken the real fun out of being part of this wonderful site. "P"off PP
#225
BIR Main Dishes Chat / Re: Additional Ashoka Recipes
November 08, 2009, 11:48 AM
976bar, the recipes from my original Ahoka posts are all the same in the actual handbook and if you take a closer look you will see an excellent Bhuna recipe there and I would score it 9.5 but of course that is based on my local BIRs and is still not the same as I remember from yesteryear.PP
#226
BIR Main Dishes Chat / Re: Additional Ashoka Recipes
November 08, 2009, 11:41 AM
Guys I realise I have caused a lot of confusion here but only because of the issue with the typing panel not allowing me to see what I was typing in what would have been a fairly long post. It would have had a logic to it and all would have been much clearer before I got sucked into justifying myself and therefor breaking up the flow.
Perhaps CC you could help by listing my recipe posting as one single post otherwise it will continue to cause confusion. I understand why you would want to split them up into the appropriate sections of the site but in this case I feel they deserve to be together. I may be wrong but I am sure we have never had a base sauce for Rogan Josh before but that is in effect what I have posted followed by the recipe for Rogan Josh itself.
The handbook is the actual one used by the chefs to maintain standards across the many restaurants in the chain. The ingredients and the amounts are as they use them for batches in the kitchen. We clearly have a challenge to guesstimate proportions to downsize to realistic portions for ourselves.
Its less than encouraging though to be replied to as if I am some kind of fool or indeed liar. I don't know why folks seem to so easily jump to such stances and I am sure they will discourage new contributors from adding value to something as special as this site. I realise too that its probably not meant just an expression of the passions we all have for this great hobby but could clearly be misunderstood. I have thick skin and wont be put off from enjoying my involvement here.
What has come out of this whole exercise for me is the wide degree of variation across the UK never mind those from other countries doing all they can to remember tastes and other characteristics of dishes. I have said repeatedly that if you travel extensively like I do not only in the UK but around the world then you will know that a great deal is different in different locations. Names of dishes change, spelling too and the actual meals can have little or no resemblance to similarly named dish elsewhere. Over and above this in the case of The Ashoka restaurants in the Glasgow area (most if not all curry loving Glaswegians would rate them highly ) throw up a wider variation that of the owner and chefs cultural origin.
In Glasgow and I am sure elsewhere in the beginning of the Indian food explosion Indians, Pakistanis, Bangladeshis, Muslims, Hindus, Sikhs and others were involved in carving out their own niche and in addition they would have been influenced by their geographical roots and clearly as CC alludes to the South and the North of the subcontinent alone would through up considersable differences. I know in Glasgow alone that BIrs run by Indians vary to those run by Pakistanis and knowing religious persuasions of some this has an influence too and personally thank "God " since this is what makes the adventure and it is for me so appealing. I never really know what to expect when I sit down in a BIR new to me but hey I love it.
In Brick Lane yesterday there were countless BIRs all along that street and much of what was on the menus looked familiar to anything available in my home town but likewise much was unfamiliar and that's how it seems to me it should be. We all probably think we come from the Curry Capital of Britain and I can assure you Glasgow could rightly make acclaim just like your town and of us would be right and all would be different.
There is however enough commonality on this site for us all to enjoy what we contribute and make use of. Lets try and be more accommodating of where we are each coming from, please.
Can I suggest that when in future we post a recipe we have actually cooked and have eaten that we give it a score on 1-10 scale for comparison with Local Birs. Hope as ever this helps Panpot
Perhaps CC you could help by listing my recipe posting as one single post otherwise it will continue to cause confusion. I understand why you would want to split them up into the appropriate sections of the site but in this case I feel they deserve to be together. I may be wrong but I am sure we have never had a base sauce for Rogan Josh before but that is in effect what I have posted followed by the recipe for Rogan Josh itself.
The handbook is the actual one used by the chefs to maintain standards across the many restaurants in the chain. The ingredients and the amounts are as they use them for batches in the kitchen. We clearly have a challenge to guesstimate proportions to downsize to realistic portions for ourselves.
Its less than encouraging though to be replied to as if I am some kind of fool or indeed liar. I don't know why folks seem to so easily jump to such stances and I am sure they will discourage new contributors from adding value to something as special as this site. I realise too that its probably not meant just an expression of the passions we all have for this great hobby but could clearly be misunderstood. I have thick skin and wont be put off from enjoying my involvement here.
What has come out of this whole exercise for me is the wide degree of variation across the UK never mind those from other countries doing all they can to remember tastes and other characteristics of dishes. I have said repeatedly that if you travel extensively like I do not only in the UK but around the world then you will know that a great deal is different in different locations. Names of dishes change, spelling too and the actual meals can have little or no resemblance to similarly named dish elsewhere. Over and above this in the case of The Ashoka restaurants in the Glasgow area (most if not all curry loving Glaswegians would rate them highly ) throw up a wider variation that of the owner and chefs cultural origin.
In Glasgow and I am sure elsewhere in the beginning of the Indian food explosion Indians, Pakistanis, Bangladeshis, Muslims, Hindus, Sikhs and others were involved in carving out their own niche and in addition they would have been influenced by their geographical roots and clearly as CC alludes to the South and the North of the subcontinent alone would through up considersable differences. I know in Glasgow alone that BIrs run by Indians vary to those run by Pakistanis and knowing religious persuasions of some this has an influence too and personally thank "God " since this is what makes the adventure and it is for me so appealing. I never really know what to expect when I sit down in a BIR new to me but hey I love it.
In Brick Lane yesterday there were countless BIRs all along that street and much of what was on the menus looked familiar to anything available in my home town but likewise much was unfamiliar and that's how it seems to me it should be. We all probably think we come from the Curry Capital of Britain and I can assure you Glasgow could rightly make acclaim just like your town and of us would be right and all would be different.
There is however enough commonality on this site for us all to enjoy what we contribute and make use of. Lets try and be more accommodating of where we are each coming from, please.
Can I suggest that when in future we post a recipe we have actually cooked and have eaten that we give it a score on 1-10 scale for comparison with Local Birs. Hope as ever this helps Panpot
#227
BIR Main Dishes Chat / Re: Additional Ashoka Recipes
November 07, 2009, 03:29 PM
Final one,
Jalandri: https://curry-recipes.co.uk/curry/index.php?topic=3912.msg35393;topicseen#msg35393
As you can see we will need to experiment to get the individual amounts right here as this is how it is written in the handbook. The original posts give the method and amounts so it should be easy to knock this up. good luck, I feel better now that this is off my chest. PP
Jalandri: https://curry-recipes.co.uk/curry/index.php?topic=3912.msg35393;topicseen#msg35393
As you can see we will need to experiment to get the individual amounts right here as this is how it is written in the handbook. The original posts give the method and amounts so it should be easy to knock this up. good luck, I feel better now that this is off my chest. PP
#228
BIR Main Dishes Chat / Re: Additional Ashoka Recipes
November 07, 2009, 03:20 PM
Balti Butter Masala: https://curry-recipes.co.uk/curry/index.php?topic=3911.msg35392;topicseen#msg35392
#229
BIR Main Dishes Chat / Re: Additional Ashoka Recipes
November 07, 2009, 03:15 PM #230
BIR Main Dishes Chat / Re: Additional Ashoka Recipes
November 07, 2009, 03:02 PM
Guys, I got pissed off the last time I posted stuff from The Ashoka when folks were questioning what I had reported. I've said repeatedly that there are substantial regional variations and these recipes I am giving you are right out of the handbook used in the kitchens in Glasgow. They may not be what you are used to but they are used as bases for recipes as you will see below. I have had to split the post due to the weird thing that seems to be happening when I type deep into the typing panel then loose sight of what I am typing so have done it as Parts. I will just keep posting on this thread now until its done.