welcome too, you will love it here,so much to enjoy and taste.

welcome, you will love it here it can even change your life and help you become even more of a curry addict.

flavourjunkie, your a star,thanks for yet another recipe. The Ashoka book is quite a cute little book and the recipe within for Chasni produces something reasonable but as you will see elsewhere in the book they are not using any base sauce or Bunjarra.

Its really like a lot of these kind of publications in that it is aimed at the average customer who may have a go at cooking something tasty though not a direct replica.

The resteraunt I was in does have a base for Chasni that is also used for Patia and I hope to get it in due course.

Knighty76,Curry King is right its the Bunjarra that is overly salty and on the other thread I have pointed out how I compensated for it using plum tomatoes and sugar which really worked until we get the correction from the Chef.

You are correct it's the Ashoka Garlic/Ginger paste that is used. I honestly think you will be inspired if you follow it all to the letter.

Guys can I reiterate once again The Ashoka chain is Pucka BIR no doubts about that. They don't have Madras as a rule but that is I am sure a Scottish thing or certainly a Glasgow thing. Regional variations are in my opinion significant. For example some of the portion sizes found in parts of England would not be tolerated in Glasgow. Nan Breads found in Glasgow are massive compared to many I have had in various parts of England and so on.

Can I remind you all too that The Ashoka Chef is as award winning chef and although the chain has figured ott what works for their target consumers they cook everything to the highest standard in each resteraunt. Certainly Glaswegians who are passionate about curry with BIRs on every street almost would rate them very very highly.

I hope to get back there soon to get the corrections, if indeed there are any and of course all the other recipes and one for Madras. Hope as ever this helps.

I am delighted you are all experimenting and that for most the results are encouraging. I am sure the salt quantities are out and by adding MSG I would find it even more salty. There was no MSG used In The Ashoka and where I have suspected it's use elsehere I have questions the need for it assuming the place was using inferior ingredients and needed it to bring out flavours in the poorer quality dishes. Cheers Panpot.

Curry King, praise indeed! I am delighted you rate the kit and even more so that you have experimented with it. Guys like yourself on here with so much experience can advise us how to maximize and work with this, so thanks for that. As I have pointed out before I am certain the Bunjarra salt quantity is a genuine mistake, it has to be. I hope to clear that up soon. He recommended we all use red onions when we can. They use the large Spanish ones but at home he uses red. He also keeps the Base Sauce on a very low heat at all times.

Perhaps other Scots on the site could comment . I am not sure Chasni is very popular or even Patia but The Ashoka does have a separate base for it. One of the more popular BIRs has small portions ( by Glasgow standards ) that are mixed and matched with the opportunity for multiple flavours and choice and is more adventurous in it's range. Madras may be big elsewhere like a Edinburgh or Aberdeen . The Sweet toothed Glaswegians may account for our variations on CTM though The Asoka one was not as rich as some available in the City.

Guys, as explained elsewhere The Ashoka is a Pukka BIR and our chef an award winner so no worries there.

It does tend to be a little more expensive and their Glasgow West End one is qued out at the weekend. Madras is relatively rare in Glasgow usually just called Curry. I expect to get more recipes when I get back and I would be amazed if the Chef cant give us a good recipe for one.

Rallim since you have been at the Johnstone site you may wish to pay a wee visit to the TA at Kilmacolm where the set up is mostly open plan and the chefs will blether with you if they are not too busy, the food is good and reasonably priced.

Thanks for this Bighairybloke,I will give it a go soon. Your experience in India must have been cool and if you continue to share with us we will be so much better off. Cheers Panpot

Unclebuck, thanks for posting my photos again your a star.

welcome,you will luv it here it can change your life.