Yes this has similarities with taz / ashoka, both i believe to be punjabi bir albeit a bit thinner.I'll give this a bash once i have space in my freezer, need to be scaled from7ltr which is possible. I've never came across a mix powder recipe that i'm overly familiar with tastewise in a final dish, which is probably why i like the onion paste. That said i've had curries in london etc, when cooked professionally just taste like good curries. I don't think i could separate them easily from Glasgow style. A few things reading between the lines here tell me there is something fairly new to be learned from bigboaby's posts.
Would like to hear Haldi's thoughts on this. 

Good stuff bigboaby1. This is a interesting collection of recipe's. Keep them coming

How much does your t/a dish out in a serving, ie metal container. Some round here are only half full(300ml normal gravy), some have curry comin out the sides like the magic porridge pot

Regards
ELW

Hi bigboaby1, thanks for the base recipe, Can you tell us a bit more about it's use?

Not being watered down i would imagine it takes at least twice the amount of base to be made initially, to make the same amount of finished dishes as seen with the well known base gravies. This wouldn't take any reducing in the pan when your cooking a dish? 

What sort of dishes do you have on your menu where you work? Some recipe's & how they are used along with the  thick all in base, would be great.

If youve got any recipes for main dishes, stick them in the main dishes section, under a new thread such as bigboaby1 Glasgow Jalfrezie, to keep the stuff together.

You could post the meat marinade in this section as it goes with the base gravy

ELW

Edit-it's similar to a scaled up taz base & method, I think?, but not jagged with added water 

It looks like al noor fish masala but that comes in a jar. I've seen that in my local supermarket

ELW

Hi bobby, looking forward to hearing more on this if possible. Where abouts in the country are you?

Regards
ELW

Great article there.
I tested the use of msg at home after suffering stomach pains from various Chinese curry sauces, dishes & knorr stock cubes. I added a branded msg product called Chinese Salt to some soup i made & sure enough around 1 hr later i had stomach pains. A great example I found in its effect on flavour is using the chinese curry paste recipe on here https://curry-recipes.co.uk/curry/index.php/topic,4653.0.html by artistpaul. Without msg this paste could not be eaten. Very strange

Regards
ELW

Hi adriandavidb,I remember having a blab about it in reply to dalpuri's thread

https://curry-recipes.co.uk/curry/index.php/topic,7761.msg67818/topicseen.html#msg67818


He posted a couple of links on that thread

Regards

ELW

Hi BoaB, yes great post. It still looks like a base gravy to me with lots of oil. I'm from Glasgow myself & recognise the sweeteners in that base. I asked a restaurant owner about this & he confirmed they use a fair bit of coconut & sugar. It doesn't taste overly sweet in the final dish though as some would imagine. He did tell me he uses the 3 base method,adding pastes to gravy, for masala,RJ.The dishes then don't taste similar as is with quite a few Glasgow t/a's & bir's. The mix powders in Glasgow are a good point to raise. There are none on here posted from a restaurant as far as i know.

Interesting to hear everything you can tell us from the t/a

Regards
ELW

Great video michael.t, thanks for uploading

Hi naga, I doubled the amount of ingredients for the chilli/garlic sauce from that recipe, adding chilli powder when i ran out of fresh. Thats where i lost control of it. It was way too hot, I ended up freezing it then throwing it away. I will have another go at it using cbm little india base, when i have time, as i think it has potential. The chilli jam idea sounds like a neat little shortcut, when looking for hot & sweet

Going forward I'm switching back to fresh GG, I've been using frozen blocks of each from asda. They are another great shortcut, but going back to fresh to see if i can notice a difference, as my curries have nosedived recently, for no good reason

ELW