Bobby I watched the assistant chef at the Askoka cook large multi portions in one pan for the Buffet due the evening I was there. I have noticed at my local TA that they use a number of pans at once to cook multiple orders and they make it look so easy.

White Tower seems to be popular in BIRs and I found medium sized catering tins of it in a Chinese supermarket in the Posil/Hamiltonhill area of Glasgow on my last visit but had too much other stuff to bring back. but will humph it next visit.

I have had real success freezing the G/G Paste and Bunjarra from The Ashoka Kit and would do the same with the White Tower Tomato Puree in cling film or to be honest small freezer bags as I tend to want to cook three curries each time so an appropriate portions would be frosen for use.

Currently I use typical tubes of the Italian stuff double concentrated. With regards to my experience at The Ashoka he used White Tower and separately used blended tins of Plum Tomatoes presumably to do what those of you who are using Passata do,making Madras. Cheers Panpot

Just got back and a few comments that might help in addition to my post on the recipe thread. The chef did blend the base when the coconut and marg were still floating on top and immediately after putting them in. There was no surface oil and indeed when asked about recovering oil from it he said it doesn't happen sinse it is used up so quickly. He did take oil from the Bunjara to start a dish and recovered oil from the larger portions he coked for the buffet that night.

The marinaded chicken does add extra richness and flavour to the finished results and the camera shot in the Ashoka was taken on the famoussly inefficient iphone.

I feel if you follow things to the letter except for adjustsing the salt as I advise elsewhere then you will get a rather good finished article remember if you will that it is the alchemy of the three basic components to the Kit that is important ie the G/G Paste,the Bunjarra and the Base. I am sure I have them correct except I am suspicious of the over saltiness  for the Bunjarra and my post explains how I remedy that and suggest you all do likewise until I can get back there.

Like others I have been on this quest for over 30 years and I have been delighted with the contributions all over this amazing site but I have to admit that the Ashoka Kit gives me the basic tool set for endless experimentation for rears to come with or without getting more from the chef. Perhasps I should attempt to start a thread for experimenting with a standard Ashoka Kit if others are up for it otherwise I will plough on regardless on my own though after a couple of weeks of indulging in all kinds of festive fare. Cheers Panpot

Hi Guys I have just got myself a fairly reliable connection again so can update on somethings and thank those of you who have been moved to post for the first time and who have been rather kind in your comments. I have just been lucky in getting access to a kitchen and would assume that the rest of the keen contributors would have done the same and been as busy with it as I have.

That said I had a go on Saturday night with a dinner party and with everything cooked from recipes on the site right down to the Peshwari Nans I got fantastic feedback from all my guests. With the Ashoka Kit I did Chicken Ticka Masala, Chicken Jaipuri and Prawn Bhuna.

Some comments that might help. In my earlier post regarding the preparation of the Bunjara I too mentioned that it was overly salty (I am sure the chef has made a wee mistake here and will get detailed corrections to all the recipes in due course) so I added sugar and indeed blitzed canned plum tomatoes to compensate towards the end of the process and would recommend it till we get it clarified. Spottymaldoon your a star for posting and reminding me that the chef recommends the Pataks Tandoori Paste for the Jaipuri which has a big proportion of tamarind to produce the sour taste and alternatives don't produce the same ultimate flavour.

Again taking the leftovers the next day was a measurement of the success of the kit in my mind, but I do feel to be fair to the chef we should do our best to honour the actual recipes for scoring purposes then experiment out for example in creating the best possible Madras from the base and I for one would welcome some ideas.

For whats its worth I marinaded the chicken overnight in the fridge for perfect results and again it did take longer than I am used too to sear the chicken but then again the chef took his time and emphasised the low flame for us to use at home. His preference is always to cook from raw and not pre coked except in the case of the lamb.

Bobby I agree the Bunjara is very very oily both in the recipe result and in the actual photograph you can see from the resteraunt but he uses that to start dishes with, so I have found by recovering the excess before cooking from the Bunjara the final results look the part.

Hope this helps. Panpot

Guys there has been confusion here but can I state once again although the photo has cumin seeds to suit the 60 litre recipe the chef advised us to use the powder and that is what I have been successfully using. I hope this clarifies it for you once and for all.

AdrianDavidB likewise I wasn't complaining.Having cooked three dishes on Saturday night form the Ashoka Kit, a Bhuna, Jaipuri and Korma. I kept the leftovers and had them last night reheated. Strait form the fridge and once heated through all three were fantastic maybe even better a day later. So for me a base must also produce a dish that is still magical nest day. Cheers Panpot

CA, I am only assuming they were and I buy mine from an Asian Store. I will check the vain thing later though once I leave here I will be out of touch for a wee while.

Derek the Thai recipes would be great when ever you can. Cheers Panpot

Bobby thanks for pointing out the error in the recipe I thought I had corrected it allready so have contacted admin to change it. I also posted a wee bit more just above your reply. Cheers Panpot

Hi Guys,

Bobby I trust you enjoyed it and it was worthwhile though noticed you have used whole onions rather than chopped and again whole cumin seeds. I cant imagine this would make a difference but the chef advised cumin powder and chopped onions. Your photographs look cool,did you do the gradually mixing in the sauce routine till you got the consistency right? Is that a tin of White Tower Brand Tomato Puree and if so did you source it locally. I found small catering tins of the stuff in a Chinese Supermarket on my last trip but usually they are huge.

Cory Ander I assumed they were Asian and used them.

Derek Dansak the measure is grams your right.

Hope this helps.

I am moving house and may be unable to get back on line for a few days. My frozen Ashoka kit was moved with great care and is tucked up safely in the freezer of the new house. Cheers Panpot

We had the left overs from last night for our Tea and it was even better so another marker for the effectiveness of the kit. stick with it to the
Letter for the recipes as a starter and you won't be disappointed it tastes and smells fantastic well done lads and great pics currymonster glad you feel it was all worth the bother. By the way did you use the marinade and cook from raw and of so would you agree the chicken is juicier?