I too am delighted that CQ has posted,thanks you have been a big influence along with other stalwarts past and present here,making progress early on with your recipes and encouragement sucked me into the site and without it I would probably never have got myself in behind the scene at The Ashoka. Elsewhere I have been looking for your recipe for Pilau Rice and have encouraged others to use it but it seems to have been archived, perhaps you could re-post it.

Anyway I am involve in a health project that involves using oils and the advice from the experts is to store oil in dark opaque containers even tin and to use it within four weeks once opened. Without becoming a bore the chef at the Ashoka used the surplus oil from the Bunjarra and would supplement form any surplus from any dish particularly that day as the cooked multi portions for their Buffet Night.

Thanks for this SnS, I have been interested in the success JerryM has been getting with his stove but as yet have decided to delay purchase due to moving home soon. I do a fair bit of Chinese cooking and this will make a huge difference. Up until my visit to The Ashoka I was well up for following JerryM's experience then the Chef tells me that he advises us all to cook on a slow flame just like him. Given my overall experience of the trip and the excellent results I have got since I have been massively influenced by him although accepting either he or I got it wrong regarding the salt content of the Bunjarra. I have also observed contrary to this the high heat even flaming of the dish in other establishments so taking your lead I will purchase one of these in due course to enhance my oriental cooking and further experimentation of Indian too.

With Haldi's excellent post featuring his Tandoor and now yours we are so near perfection. Thanks again Panpot

Thanks Haldi.

Haldi, it looks amazing you lucky sod and the food fantastic. Where did you get it from?

Yes Stew, I am waiting with baited breath to here of your opinion,like CurryKing I feel we can really experiment with all manner of additional recipes from the basic Ashoka kit with or without the rest of the recipes I hope to get once back in Glasgow. Delighted though that you have given it a go.

Well, thanks Kris for looking in and putting us right. I will order one myself now cheers

Chowie, The onions I found took easily an hour, constantly stirring and yes he recommends red onions for everything because of their quality though uses good old fashioned Spanish in the restaurant. The smell of the cooked Bunjarra and the surplus oil is fantastic. Stick with it everything gets better as you get into the site and the recipes here,best thing since sliced bread.

Adriandavidb, I have looked out my old copy of the recipe and it is dated July 29,2005,09:23:15. The way I have printed it,it doesn't have who posted it but I have always thought it was CurryQueen. Hopefully Stew or someone else can reinstate the thread or recipe as it seems to have been edited out. It is by the far the best one I have been able to use. If they cant I will see if I can post it myself.

Thanks too Josh, until I can get back to the Ashoka (as I am mostly out of the country) I have been looking for this kind of experimentation to expand my Menu. I will have a go with your Madrqs soon, though constantly on the road just now. Chowie it's definitely the case that the Bunjara recipe as given to me has too much salt. I am absolutely sure the Chef will change it. He had like Josh the base simmering and added it as he needed it and does use precooked chicken for business but advised us to cook from raw as it will be much more succulent. Hope this helps and good luck. Panpot

I printed it off a couple of years ago and just make it from it notes. I am returning home tomorrow I will look it out and get back to you by Sat  morning.