I've been away for a few days and back delighted we are experimenting with the Ashoka Kit. Imagine having these breakthroughs but no one to share them with and develop together, thank god this site exists.

The Ashoka Chef uses Derghi Mirch from a box you can see in the photograph, he uses this chili powder for it's taste and natural bright red colouring, a little more expensive but worth it.

The issue with the salt is mostly to do with the Bunjarra I feel. Having cooked The Base as given with 60grams of salt it did not seem too salty to me and on it's own it made a great Korma

Thanks too Chinois ,fantastic video and must be a wonderful thing for all the newbies who find us, you have lifted this amazing site to even higher levels. You make it look so easy and your entire technique particularly the constant wrist action with the pan I will use next time cool. Gary thanks for the heads up on the pan form Brick lane, I now have a real reason to go back, cheers.

Steve, I always use the Pilou Rice recipe from CurryQueen elsewhere on the site, perfect.

Good for you big man

I agree, with chicken,fish and prawns I will just cook from the marinade. However the lamb needs the 2 hours of pre cooking and the result is outsatanding especially with the Jaipuri recipe. Ive frozen some in freezer bags so will check out in due course.

Cool, hope others reply too

Totally inspired Chinois,thanks Panpot.

Great Photos flavourjunkie, maybe even setting a new standard for us all to follow too. My wife loves Dopiaza so I will need to have a go with this myself. Thanks Panpot

JerryM, I have also found a kind of pregnant pause since The Ashoka stuff. For me being from Glasgow my regional taste and smell is now complete. That said my hope for the year ahead is to be able to get the other base sauces from them, check the recipes we have from them, get some more them and then experiment to create a full menu.

I get a big kick out of being able to amaze friends with complete dinner parties of totally home cooked dishes and all the trimmings. So my ideal would be being able to email folks a varied and extensive menu ahead of a party and for them to pre order.

Already I have more than enough throughout the site from amazing Pilou Rice,Starters,Nans,Chapatis,Main Dishes,etc,etc.

I can only see things getting better because so many of the guys on this site old and new can contribute to my repertoire and experience.