Thanks guys looking forward to hearing how you get on Jerry. PP

Thanks very much Abdul for your posts here. Perhaps you  will understand that after nearly four decades of searching for The Grail I got behind the scenes at The Ashoka and found heaven. Having been given a full demo of cooking everything required and home version recipes together with the actual chefs handbook I have felt no real need to cook anything else. I was after The Glasgow taste and smell and now have it but that said I have been willing to have a go at the definitive English style now that I am living in Kent. I have made a full batch of The Ashoka kit this past week but my dinner party has been postponed this weekend so I now intend to make a batch of your base and Tarka so thanks for the inspiration. If you don't mind can anyone here give us feedback on your Madras. I have your book on it's way to add to my collection. I am sure we are all delighted that you have joined us not only to share your recipes but equally important your experience , thanks again PP

Guys, I've been away far too long due to moving house and business commitments and had a wee look over the weekend ahead of a dinner party due this coming weekend. I have now found this update, so thanks again for the work done. There was a genuine mistake in the salt amount for the bunjara but not for the base. The Ashoka recipes don't need salt. Also the careful attention to the slow process of cooking the bunjara is well worth the hastle. Having re stocked over the weekend and having made the Karahi Bhuna Chicken last night I was once again united with the fact that my nearly 40 years of searching for the perfect Glasgow BIR recipes has ended with the trilogy. That is the base, the cooked through garlic/ginger paste and the bunjara. Needless to say even after some 10 months away from cooking curry it hit the spot and my wife coming in from a day out said that the lane was smelling like Gibson St. Bunjara bye the way doesn't taste nicecon it's own but with the rest of the recipes turns into magic. I will do all I can to post more Ashoka Recipes in the week ahead Cheers

Haldi,  I've been away from the site for a long time due to moving house and business commitments and have had a wee loook over the weekend. I have a dinner party on Saturday coming and was looking for something different. I will probably order the book after posting this though looking at your photo of the Korma it looked very different from the typical Korma you would find in Glasgow. I realise this is Bangladeshi inspired and will have the usual regional variation thing though noticed the finished base was almost identical in colour to The Ashoka Base I made up on Saturday past.

I've always been inspired by your contribution so thanks for the recommendation.

Phil. I am sorry all is not clear here. The recipe assumes like in the BIR you have a hand blender. The half cup if oil together with the garlic and Ginger easily let's the blender do it's thing. Chopping the Ginger to half inch cubes will help. I have never had a challenge with it.

Once fully blended add the turmeric powder and blitz again. finally heat a pan with the paste stiri g as it heats until it just begins to fry and the ingredients release their aroma.

Simples honestly. The Ashoka chef uses powdered turmeric as you would expect.

I freeze the paste once cooled in table spoon sized portions as per The Ashoka recipes. This recipe and the Bunjara gave me the missing ingrdiants after 30 years if searching. It provide the smell, the moorishness, the "sweetness" the lot. Curry without the paste and bunjarra is second best if one is after genuine Glasgow area BIR duPlication 

Guys, this thread is why I love the site and will sneak a few minutes to  as often as I can. Fantastic stuff and great inspiration keeping us dreaming on even if we think we have cracked it there is always another hill to tackle. Thanks PP

Phil, Probably though didn'l get the recipe though did get a little carton of it to take home and analyse. The chef blast froze it and I popped it in the freezer though have had no time to have a closer look as I have had to leave and go back on th road. It will ne a few weeks before I get back to my flat. PP

Guys, I am delighted that you are facilitating bringing the recipes back together and it will make sense when I add more in the coming weeks diary permitting. I don't want to appear ungrateful but the links Don't take me to my original posts of which there was two initial ones then a subsequent one some time later. Am I asking for two much to have them as they were. For the purpose of the exercise and to stop a big thread starting please remove this post if you wish. So thanks again C A, Phil and Stew. PP

Just had a meeting at which a BIR owner was present. He confirmed that at no time would they consider using meat stock or meat products in thebaee which he called the "Foundation Sauce." Also he said that Madras in his menu has no Lemon Juice but differs from plain curry with the addition of fresh Chili eithervred or green depending on heat preference. Also they add tomato purri in the Foundation Sauce. They had a go with adding potatoes but found it made the sauce blander so pulled it. They use a G/G Paste they call Turka which I am hoping to get the recipe of. PP

Mick the pics look great, now joining the q of jealous readers. I know its early still but are you confident of BIR standard Nans? PP