Just had a quick look on google maps George and you are right, there is does not seem to be a TA with that name anywhere near bargeddie, the closest is in rutherglen. It's funny, I know this area pretty well and can't remember any TA there, only a burger van along from the car sales place. My work is only two mile along the road so if it bugs me I might take a drive

I do not want to become involved in speculation about anything other than curry. I don't particularly care about the provenience of BB1' claims. I saw a new take on a base, I made it with a few alterations such as cutting down the coconut slightly and a bit less oil. The results for me were very good. Not perfect, but very good IMO. I intend to make this again with a few more alterations e.g. no sugar, whole onions, sieving chewy style, whole spices added after sieving for a short period, coriander added as a powder at the same stage as turmeric instead of whole. I will try to remember to post back when I do.
cheers

Quote from: Secret Santa on January 26, 2013, 09:08 PM

Quote from: acrabat on January 26, 2013, 08:48 PM
i just cook the chicken in the big pot of base sauce, no vegetarians to consider in my household

Then you haven't cooked a proper Glasgow (bb1) curry as the spices that the chicken get cooked in are essential to the flavour of the finished curry.

Yes you are right I did not cook a bb1 curry. Having watched curries being made in my favourite local TA's the meat they add is not coloured in any way so I have always aimed for the same. The texture of chicken I am used to from the TA is not like meat that has been fried but much more like meat that has been roasted or boiled.
Anyway for the sake of being thorough I have now tried the BB1 pre cooked chicken. I left the chicken fillets whole during cooking then chopped them up after removing from the oil. The oil itself tasted good and had a good smell, I have kept it to use later, I even dipped some crusty bread in and had a taste, mmm. But, it had a home-made curry smell and much to my disappointment gave my curry a home-made taste. I was not expecting that as the curries I have cooked with the base before were spot on. My guess would be that in the TA a much greater amount of oil would have been used for the same amount of spice giving a much milder taste to the meat and less spice being added to the curry.

I am curious about something. I read a lot of members are looking for that 70's/80's taste to their curries but at the same time are concerned about the amount of oil in this base. If I look back at the curries from those decades that we were served in my area, they usually came with a quarter an inch of oil floating on top when you opened the container. BB1's base is way less oily than they used to be here. But I suppose this is the home of deep fried everything. ;D ;D ;D

i just cook the chicken in the big pot of base sauce, no vegetarians to consider in my household

Be careful with it, I had a colleague who was almost hospitalised after challenging a chef who had nagas handy

Depends whereabouts you are in Lanarkshire. If you are near Bellshill there is a good wee shop at the end of the high street just along from Bellshill high school. If Glasgow is nearer the head to Great Western Road where you can take your pick. My favourite is KRK continental foods on woodland road just off GWR

I can't recall the name, it was mentioned in another thread. I do recall that it was in bargeddie.
I rate this base highly but I doubt it will stand up to a city centre restaurant standard, if you do try the base do not compare it with high end places who employ highly skilled chefs with deep understanding of spicing. Compare it against your local takeaway who like us need a basic reliable recipe.
Cheers

I tried bb1's base last weekend and have used it to make four curries so far. I did not make the base exactly to the recipe. I scaled it all down to 5kg of onions and only used 1l of oil. I live within 20 mins of bb1's takeaway and can confirm that the finished curries are exactly what you would expect from most takeaways in this neck of the woods. I did not use bb1's pre cooked chicken, I did what I always do, I pre cook whole breasts in the base sauce for 40 min, remove from base, chop up then used. I also did not use green chilli paste, I used regular chilli powder.
I made chasni with lemon juice, sugar, cream and chewytikka's tikka.
I made garlic chilli chicken with bb1's regular curry ingredients plus chilli powder, chopped green chilli, chopped fresh garlic and a pinch of sugar.
I made curry sauce to go with some tandoori chicken exactly to bb1's method plus a bit more methi sprinkled in at end.
I made a Bhuna with the curry recipe plus half a tomato cut into 3, an extra tspn tomato pur?e, a black cardamom, cooked longer to thicken sauce slightly and an extra pinch of methi near end of cooking.
All the curries were indistinguishable from local takeaway versions.
I will also comment that I have eaten curries in Glasgow, Edinburgh, Dundee, aberdeen, Inverness, fort William, Warrington, Bradford, mine head, Glastonbury and Manchester. Everywhere I have been the curries have been different, similar but different. Obviously I prefer the Glasgow taste because that's what I was raised on.
Why people here are getting their knickers in a twist over this base is beyond me.

I have been using these for some time as well, when I use it I find the volumes I need to use are greater than a gg paste from a jar. Anyone else find the same thing?