Quote from: stormswift on January 10, 2009, 11:00 AM
I suppose individual taste also has a lot to do with it a some will prefer more sauce than others.

Stormswift - your base sauce should be added 1 to 2 tablespoons at a time and reduced as you go along so 3 chef's spoons (i.e. 12 tablespoons) for one curry is not actually a lot as the reduction will mean you are not left with the same volume of finished sauce.

the difference between ladles, chef's spoons etc. can be a bit confusing, but around 4 tblsp = 1 chef's spoon and I would use about 3 of them (i.e. 12 tblsp) of base in a single portion curry.

Panpot thanks again for singing the praises of the Ashoka I am with you 100%. I also have observed some of the differences between portions / spicing in different localities. I have eaten lots of curries in Yorkshire (Bradford, Huddersfield, Halifax) where I have served Nan breads the size of side plates compared to the table sized monsters served in Scotland. Also I would say that the Madras curries in Scotland would be like Vindaloo hotness in Yorkshire where I have found their Madras curries to be somewhat less hot. Bradford must give Glasgow a run for it's money in terms of curry houses per square mile so I would reckon that the difference probably reflects customer preference rather than driven by chefs.

Quote from: CurryOnRegardless on January 08, 2009, 07:02 PM

Quote from: Stephen Lindsay on January 07, 2009, 08:03 PM

I do worry that they could end becoming the Woolworth's of the curry trade, though.

You mean bankrupt??

No I don't mean bankrupt, what I mean is becoming too big an organisation, and the quality of the product drops as a result of upscaling and generalist.

I imagine that if any of these sources were gonna give us the real deal we'd have known about it by now. That's not to say they have their place but I agree they are interpretations. Having said that, rather than be overly critical, they are pretty damn good interpretations.

Just came across this gem from the Ashoka West End a la carte menu, I must have a go at it - one for us jocks methinks?

Haggis Pakora ?4.50
The Scottish delicacy, deep fried with spices and gram flour

is that stuff legal?

Quote from: Secret Santa on January 07, 2009, 07:16 PM
The fact that they don't do a madras though, sort of makes me think this is anything but a run of the mill high street BIR.

You are right Secret Santa, the Ashoka is far from a run of the mill curry house, though the appearance of the menu does little justice to the quality of the food. I can understand why Joshallen thought it looked like a Brewer's Fayre because the menu does have that Wetherspoons character to it. I do worry that they could end becoming the Woolworth's of the curry trade, though.

In the meantime their food is there to be enjoyed and learned from.

Pasted from Amazon website:

Product Description
Since the first publication of the popular "Curry Secret", there has been an increase in the variety of new and vibrant Indian dishes served in restaurants. Kris Dhillon reveals the secrets of how to create these exquisite new dishes, easily, simply and expertly. She includes all the closely held tricks of the trade employed by Indian chefs, plus some labour-saving ideas and tips to make it even easier when cooking your favourite Indian restaurant food at home. Learn what turns a good cook into a great cook. By using a few simple techniques, transform good dishes into mouthwatering delights that are a feast for the senses.

About the Author
Kris Dhillon was born in the Punjab, the region known as 'the food basket' of India.At the age of five, she emigrated with her family to the UK. During visits to her grandmother and aunts in India, she developed a love of fresh Indian food and learnt how to create all the traditional Indian dishes. Kris's passion for good food later inspired her to open her own Indian restaurant. Realizing that people wanted to make Indian restaurant-style dishes at home, Kris wrote The Curry Secret and revealed for the first time the secrets that Indian chefshad kept to themselves since the first Indian restaurant opened.

I usually cook my rice on the hob and stop the cooking process with cold water. I drain it off and put it in a casserole (any round bowl would do I guess) till ready to use and reheat in the micro. I have used this method for years with perfect results every time.

Not sure about the cooking of rice in the micro. I would guess that you won't save much cooking time as it's a bit like cooking pasta in the micro. There's no water molecules in the rice and pasta for the micro to heat, it has to be added therefore the micro is simply boiling the water. That's the way I understand it.