I have never got round to this one yet, but the ability to add the Donar Kebab to my repertoire would be cool, so hopefully someone will come in on this. Cheers PP

I hope to get the opportunity this week to post some new recipes form my 2nd visit to The Ashoka. In the meantime I realise its a bit late given my absence from the site and it may be covered elsewhere but the Onion paste is the colour of Branston Pickle and I have managed to duplicate it each time. It is definitely the business as I wish to primarily recreate Glasgow BIR tastes. Cheers PP

Yes, an absolute legend and didint know he had left us all. It is really sad too if he spent his later years living rough as he took TV cheffing to a new level. PP

Guys, just a small point. I have always loved Bhajis though they tend not be available in my home city Glasgow so will enjoy cooking them sometime soon as a result of the thread here. I don't Know if this will help but it may. I have spent over 30 years attempting to master the making of true BIR ( admittedly Glasgow style ) Pakora without ever reaching my ideal until I got the unlikely tip from The Ashoka chef of not actually using water to create the batter but by leaving the dry ingredients for 4 or 5 hours the Gram flour seems to draw the liquid content from the vegetables particularly the onion.

This amazed me when I was in the kitchen as it was way beyond what I expected, not sure if this will help but I will look to do it when I get round to bhajis in the future. It certainly has made all the diference to my search

Hi, just stealing a few moments to brouse the site and found this thread. Having just recently moved into the general area where this restaurant seems to be,I wondered if it still existed and if Gary,i.e. Parker21 was still involved with the site. Cheers PP

Cheers guys thanks for the kind welcome back. I will post the rest of the Ashoka recipes as soon-as I can but I am on the road with work so it may be a few weeks yet but worth waiting on I suspect as I have still to have ago with them myself.

Thanks Del for clearing the hype thing up and JerryM for your welcome and feedback.

I got back into The Ashoka just before moving home and just haven't had the time to feed in what I learned. I have a few new sauces and some cool recipes from them though have yet to have a go with any of them myself. I am unfortunately on the road for a few weeks so it may be a wee while yet before I get the chance to post them.

I cooked a Dopiasa last night and again my wife fedback that it was as good as anything we would expect to have served up in our Glasgow area restaurants. Given the varied responce to the recipes I genuinely wonder if there is a big regional difference to taste and texture.

I am convinced about the Bunjarra and pre cooked Garlic and Ginger pastes but it could be regional preference. I am well up for having a go with your developments JerryM and even following your top five recipes.

Its great to be back with the change in weather not far away now and plenty of time to be indoors and cooking. Bye the way recently watched Rick Stein in Asia on TV and in one of the programmes he was looking for an Indian meal and the local guide said that sesame seeds were the secret ingredient that hooks us all into the taste and smell.  So I intend to watch it again and explore this in some way or other. Cheers Panpot

Hi dellydel, I have been away for some time so forgive me if I ask what you mean by the Ashoka Hype, have I missed something that through my absence was not cleared up? I am encouraged though that JeeryM includes The Ashoka karahi in his five regular dishes.

I am just back and have lots to catch up on but see that margarine is included in your developed base sauce JerryM. On my last visit to The Ashoka the chef said that we could substitute olive oil for the margarine if we were concerned about using marg as I am, though used it again yesterday as I cooked up the Ashoka base.

I also got more recipes and will post them if there is still interest from my source though not sure what the hype refers too. Cheers Panpot

Hi, I've been away from the site for a wee while primarily due to moving from France back to the UK, business and I tend not to cook curry in the summer months.

I have yet to catch up on all the threads but did restart my cooking yesterday. As you might expect I returned to cooking all the sauces and pastes from The Ashoka.

I made the Base sauce and as you point out JerryM above it does turn out fairly thick. I cooked a couple of Bhuna Chickens last night that might wife said was my best ever.

I got 11 double portion's of the base sauce  out of the process that I will thin during cooking.

The Bunjarra and Onion/Ginger Paste both turned out great too. I will enjoy catching up throughout the site over the coming weeks. I have the other sauces now from The Ashoka together with few recipes that I will post in due course. Glad your all still here and the new look site is cool cheers Panpot

Hi guys, Ive been away for a while due to holidays, work and moving house,country even. I did however get back to The Ashoka and got a few more recipes particularly the one for the Patia Sauce.

As I suspected they don't do a Madras as such(probably a regional thing)though he said when asked for it he just adds the cooked chili paste.

I will post the recipes I got in due course. Lots to catch up with elsewhere on the site and supplies to get in. Keep up the good work one and all cheers Panpot