Derek Dansak, any chance you could give us some Thai Recipes like you suggested above? Like JerryM I love the stuff. In anticipation Panpot

Cory Ander, I was definitely surprised by the inclusion of margarine and seeing him plop four big lumps of the stuff into the cooked onions was a revelation. I do accept that it seems expensive but this was for a better quality BIR and part of a highly regarded chain. Charan Gill who was the founder was featured in the original Secret Millionare TV series and is widely appreciated in Entrepreneurial circles up and down the UK where he often speaks at conferences and it was he who arranged for me to get access and was OK along with the new owner for me to publish what I experienced to our members. I suspect many of our TAs and cheaper joints would not go to the same bother or expense. My joining this amazing community was to replicate good BIR food and without all you guys I probably would never have asked to get behind the stage.

Joshallen2k, I probably haven't made it too clear but The Chef showed me how to make the basic Bhuna while by coincidence an order came in for a Chicken Bhuna karahi. The addition of the Onion/Capsicum and it being served in a preheated Karahi was the only difference which I observed and he pointed out,revealing also by adding some Coconut Cream becomes Jaipuri, cool and God knows how many other dishes involve just little changes using the basics.

The photo pinkness was down to the lighting and the limits of my iPhone, in reality it actually matches the colouring from the resteraunt more a brown shade. Your right about the seeds, at least thats what I thought they looked like too though he emphasised we should use powder.

Derek Dansak, The Diggi Mirch was one of those secrets I suspected existed at least in this restaurant. It does seem expensive to buy it in in little boxes but he raved about its taste and natural bright red colour. I am sure I sent UncleBuck a photo of the box so maybe it will appear somewhere. It is imported by M/S TRS WHOLESALE CO LTD SOUTHALL MIDDX UB2 4BY LONDON. I will be looking to stock up on it for the future though he gave me a pack away with me.

Topconker, sorry the block is usually called Creamed Coconut and comes in box 12cms x 6cms x 2.7cms thick weighing in at 200gms.

Hope this helps, I am more than willing to answer questions as we move along with  this stuff from The Ashoka and personally cant wait to get back for more recipes. cheers Panpot

Skaze,I certainly agree with JerryM in that it produces amore balanced taste though does definitely contribute to the final smell and texture. At The Ashoka keeping it covered in oil would allow it to remain usable up to 15 days. I am moving house soon so I have had to freeze mine just like the original "secret onion paste" though this is in a different league but will need to see in due course if the freezer effects the results. I would be surprised if the packaged stuff is precooked and given the need for things being simplified in BIRs the fact that they take the time to prepare and precook this means it must be critical.

Curry King, I am looking forward to your considered opinion. If you stick to the letter in your efforts I suspect you and some of the other stalwarts on the site will be able to figure out all manner of ways we can use the basic sauces from the Ashoka to build an extensive menu. They are The Base, Bunjara, Garlic/Ginger and Green Chili Paste. Over and above this are the Patia sauce and Garlic and Spiced Sauces I have still to get. I wondered what you thought of the Diggi Mirch, it seems expensive and though probably not used in too many TAs it is something the chef here was commited to as he doesnt like to use colouring agents just natural tints coming from the spices.

Derek Dansak, I cant quite believe the difference the Bunjara has made to the texture taste and smell of the final result of cooking the Bhuna and so much more to gain especiallay if the more experienced guys here can apply the basics of The Ashoka visit to a wider menu.

Thanks UncleBuck for loading up the photos and sorry about the quality taken on my iPhone not famous for its photographic prowess though everything else about them is fantastic. Cheers Panpot

Thanks CurryCrazy he didn't show me any recipes for it's use I assume it was for the hotter dishes. Until I get some from him maybe we should experiment in the way you suggest.

Currymonster, I have now corrected the origional post of recipes it took me hours and I now realize I had made a few mistakes so it was One chefs spoonful. Fantastic stuff cheers Panpot

Just Picking up on recent posts. Joshallen2k the home cooked Bhuna was just the same as the one he cooked for me. It was not as red in colour but that may be down to me not using the Diggi Mirch in the sauces where chili powder was required. He gave me a packet of the stuff which he swares by for it's flavour and natural colouring. It is expensive as it comes in ittle boxes as you will see when Unclebuck loads them up. I certainly will be hard pressed to venture away from this base now and the other basics such as G/G Paste and Bunjara. I am sure I will get more recipes in the new year but until then experimenting with these basics along with other adventurers on this site would be my preference now. It almost feels like an anticlimax now that I have the secrets I was searching for although lots still to learn in how to use it all.

The margarine thing seems to have come as a suprise to most of us and precisely the kind of thing I suspected would be part of the secrets. If it helps the doubters the chef is big on Eastend Brand spices and the catering size tub of marg was of this brand, I therefor assume the brand must sell lots into BIRs and TAs. As I stated elsewhere the vegetable ghee is only used on cooked nans and in Glasgow they are huge easily four and five times the size of some I have been served up down south. Perhaps a "show us your the size of your local Nan photo thing could add some fun over the coming festive season.

The finished Bunjara I also found to be rather salty though not when finally cooked through in the Bhuna and you will notice no salt is required at the dish cooking stage. Maybe I didn't need to but I ended up with just over half of a 400gm tin of blitzed plum tomatoes in my final bunjara and some sugar to counteract the saltiness.

JerryM you might be interested to hear that the final result based on the recipe he gave me was not as watery as you might expect but neither were the finished 60 litre pot load or the one used for cooking on the hob. As for scaling down, he seemed to be instantly at ease with providing a recipe for us but I suspect that was something he was used to working with at home.

Joshallen2k I am wondering if your issue with the cumin was to do with your using seeds rather than powder.the end result I got with cooking with all the bits and pieces was a very balanced dish. I tasted on the day the basic Korma made with the base and UHT single cream and it was perfect but what would you expect when this one base is used for so many dishes.

Bye the way, I have corrected the typos and some errors on the recipes post thanks to advice from Jeera which was most appreciated. Uncle buck has the photos and will post them for us in due course so big thanks to him too. panpot.

Hi Guys I stuck to the actual recipes and I can honestly say they are the best I have ever cooked and when they all come together in the Bhuna it was awesome.

I was like the chefs unable to reclaim oil from the base but added more oil to the Branston Pickled coloured Bunjara. I found it was too salty to my taste before cooking with it so added more tomato pulp ( incidental looks like Passata so maybe elsewhere like The Ashoka they just blitz tins of plum tomato ) and some sugar to counteract. It cooked up the best curry I have ever made though. Cheers Panpot

I will post Photos through Unclebuck.

billycat your as star thanks for being honest and having a go. I have now prepared all the sauces and cooked my first Bhuna Chicken and Chicken Jaipuri with the works and I have to say I have completely cracked it. My wife scores them both 10/10 and as usual I could not smell it the same as she but she tells me it was the best ever too ( I know its contentious with some of us but the chefs at The Ashoka said its impossible to smell the food as your nostrils adjust and I was cooking for a fair while but I could get a whiff of it close up and it was it,I tell you.)

I have noticed that the Marinade needs a table spoon and a half of Garlic/Ginger Paste added, it was fantastic after a 6 hours in the fridge and better than pre cooked. I would also adjust the salt in the Onion Paste down a little.

I am going to now have a go and post Photos hopefully with the help of Unclebuck.  Cheers Panpot

I can't believe I started with an error though later on my typos are obvious. The Green Ginger Paste should read Garlic/Ginger Paste. Green Chili Paste is made the same with Green Chilis and oil sorry. You should smell the base this morning, absolute heaven. You have got to believe me make it to the letter,it's the dog's whatsits. Cheers Panpot. I will post photos later today or this evening and as promised go back for the other recipes IE  Madras, Patia etc, etc

Green Chili Paste:  https://curry-recipes.co.uk/curry/index.php?topic=3914.0

Garlic/Ginger Paste:  https://curry-recipes.co.uk/curry/index.php?topic=3915.0

Chicken Marinade and Precooked Chicken:  https://curry-recipes.co.uk/curry/index.php?topic=3916.msg35418#msg35418

Chicken Tikka Marinade and Chicken Tikka:  https://curry-recipes.co.uk/curry/index.php?topic=3917.msg35419#msg35419

Chicken Pakora:  https://curry-recipes.co.uk/curry/index.php?topic=3918.0

Vegetable Pakora:  https://curry-recipes.co.uk/curry/index.php?topic=3919.0

Pakora Sauce:  https://curry-recipes.co.uk/curry/index.php?topic=3920.0

Bunjara (Onion Paste):  https://curry-recipes.co.uk/curry/index.php?topic=3921.0

Ashoka Base Sauce:  https://curry-recipes.co.uk/curry/index.php?topic=3199.0

Pre cooked Lamb:  https://curry-recipes.co.uk/curry/index.php?topic=3922.0

Korma:  Basic Curry Sauce heated through then add UHT Single Cream to taste add pre cooked meat and if desired coconut cream for Ceylonese or other variations including powdered nuts.

Bhuna Chicken: https://curry-recipes.co.uk/curry/index.php?topic=3923.0

Karahi Bhuna: https://curry-recipes.co.uk/curry/index.php?topic=3924.0

Chicken Jaipuri:  https://curry-recipes.co.uk/curry/index.php?topic=3925.0

Chicken Tikka Masala:  https://curry-recipes.co.uk/curry/index.php?topic=3926.0

Potato and Pea Curry:  https://curry-recipes.co.uk/curry/index.php?topic=3927.0

Thats it folks I cant do any more and not sure I have any more for now anyway.

I have cooked the base sauce to the letter tonight and it smells and tastes the best I have ever made. likewise I made the Garlic/Ginger Paste to the letter and it is superb together with the best Pakora I have ever made after 30 years of searching. Good Night Panpot