Guys I love the fact that we are all on the search for the Holy Grail and that we continue to find all manner of ideas to get us closer and old oil does make sense to me.

Like Chriswig I had the experience of being in the kitchens at The Ashoka with the head chef who showed me everything. He only used a little oil from the top of the base sauce or from the bunjarra.

The other night back in The Glasgow area I had a Dopiazza from my local TA that has an open plan layout so you can more or less see everything.

The chef uses an aluminium pan that has just been used for another curry however he didn't seem to use oil he started with the garlic/ginger paste and tomato paste with a little water from a pan of pre cooked chicken. I assume there is enough oil in the paste to get things started.

As we also know having some flame licking around and constantly scraping the burning sides down into the curry adds flavour and smell too.

I also noticed a huge plastic tub of Khyber brand Ghee though didn't see it or any oil going into my dish that night. Cheers Panpot

Guys on another thread CurryOnRegardless mentions Garlic/Ginger pastes causing "repeating". I am assuming he means reflux which given the amount of spiced food I eat together with alcohol I have my fair share of having to deal with this by product of my passion for curry.

I came accross an unlikely and natural cure for this 6 momths ago and being someone open minded about anything alternative in health matters I had a go and it worked just as it was promised to do.

You probably won't believe this just before bed or when it come up (sorry) eat an apple. Yes an apple and you will be amazed no more off the shelf remidies causing all kinds of other side effects. Cheers Panpot PS the spell checker isn't working.

This is exactly how they do it in The Ashoka and I have a similar recipe in a book they published for a charity.

It certainly tasted great with pre cooked chicken and the base sauce as above. I've never had it before in a restaurant or from a TA so don't know how to compare. PP

Well done, there is nothing worse than being without any base sauce in the freezer when you get the urge to cook a curry. For years I did all kinds of things but once I understood the base sauce thing revealed on this wonderful site my life changed.

I think your experimentation is worthy of what the site is all about and if I ever get caught out again I will dive in. Thanks PP

DD on the base sauce thread I posted that I had cooked up a fresh batch of everything Ashoka wise in the last week or so. I did reduce slightly the Salt but not the Cumin although I am not sure I gained anything by doing so.

I am looking to get clarity on this for us all. I am well aware that enthusiasm for the Ashoka stuff may come form the Scottish based members particularly Glaswegians and so perhaps some of them who have had a go with the recipe could comment on your question or the stalwarts who have such as JerryM and the other guys.

It's certainly hard for me to want to use any other base now as it is so good done to the letter as it meets all my requirements but I do have some more stuff to share.

I have had a go today to send a message to JerryM seeking some direct support but not sure if it went so if he could send one to me I can get some info I feel he can help with before I post more Cheers PP

Like most of us I suppose I would wish to have my own replica BIR kitchen and an assistant otherwise I need to make relatively large batches and freeze but since using all manner of recipes and tips from the site over recent years my results are wonderful compaared to anything from books or elsewhere. Frozen is a necesary part of it for me but does not make any real difference to my end results.

The biggest single improvemnet for me with or without freezing has been the additon of the old onion paste secret and more recently the Banjarra. They along with the cooked Garlic Ginger paste have taking everything I do to near perfection. However as I have pointed out my motivation over thirty years has been to replicate Glasgow style BIR recipes then to work out from there to other regional variations. Like others too I'am after the flavours that were around in the 70s and 80s as a bonus. This site gave me all my breakthroughs and the drive to get into The Ashoka Kitchen. grateful. PP

Unclebuck, these pics look fantastic, Ive missed all the fun form this thread recently and given your progress inspired to find more time to catch up. PP

I agree with JerryM CS4, I cant imagine any BIR having the time to prepare GM themselves and The Ashoka used East End as has been pointed out. There is more than enough to learn as a beginner with the site without being concerned with this level of detail unless of course your own emphasis is on traditional homecooking rather than BIR. Good luck the site can seriously change your life. PP

I cooked Chicken Chasni last night & my wife gave it top marks. It was the real deal and really a great addition to my menu.

I also revisited my original notes on Pakora and taking into account comments on Bhaji on another thread I Cooke my best ever Vegatable Pakora.

I soaked the veg as per the ingredients above but excluded the addition of the Gram Flour until the mix was wet. I only had to add a little water to get the right consistency. I as above rested the cooking of batches for a few minutes before complete g enough for us both.

I have frozen the balance if half cooked Pakora and will see I. Due course if they can be store this way.

I have one or two more things to post re The Ashoka and I am pleased that a fellow Glasgow enthusiast values the results that just may well prove that regional variations are important. Cheers PP PS I have had real challenges attempting to correct obvious typos above, I am using my iTouch so who knows why so please accept my apologies for the obvious.

OK here we go, I may only get a few things done today but I wanted to make a start and add what I can when I get the chance.

Patia Sauce

Mango Chutney 500gms
Tomato Sauce 300gms
Mint Sauce 1 teaspoon
Lemon Juice 20 ml

Blend Mango Chutney then add rest of ingredients and blend till smooth.

I intend to use a hand blender.

This is of course a downsized version of the restaurant quantities.

This is combined with pre cooked chicken, lamb etc.

Chasni

One chefs spoon of Patia Sauce
1/2 ladle of base sauce
single cream to taste

Jaipuri

Onion/Ginger paste
Tomato Puree
Methi
Banjara
touch of Tandoori paste
Touch of Green Chili Paste
large diced onions and Peppers
when ready touch of Coconut cream

The cooking of these, method and quantities can be gleemed from the recipes at the start of this thread

Enjoy PP