At last I am back home and can begin to Post recipes and add photographs and if someone can help the sound files. I have the onion and cumin gently cooking as I type for the base, Ive never anticipated so much in my cooking. Will be preparing the Pakora later between posts so lots ahead and hopefully all of it done by tonight.

Derek , I am right up for improvements to my Thai cooking any suggestions appreciated. I have a diner party set up for around the 20th and it soul be cool to do Thai. What can u recommend. Cheers Panpot.

Bobby like you I have bought one of those huge tubs of vegetable ghee but when I got to The Ashoka they explained that they only use it there for brushing finished Nans. As anyone knows who has travelled the Nans in Glasgow are huge and they make loads of them so the large tubs would be necessary. I have noticed the tin with the cows on in my local TA but while the quality of the food is great TA but not as good as Ashoka Birs

Joshallen2k given all the trouble I have gone to post this whole Ashoka experience as I have been travelling extensively with work including a visit to your Toronto it kind of pisses me off that you are suggesting that I have posted something that is not genuine. I have also come on at all manner of times including now at 5.30 am to help out and have apologised and explained why I have been delayed in posting more recipes. I witnessed all of what I saw and the chef gave up more than two hours of his day off to give the info on all our behalf. Slightly disillusioned Panpot

DD I don't have a Madras at the moment he demonstrated cooking Bhuna sinse it gives them a basic on which they build other recipes such as Jailuri even CTM though will need to double check what be was on about with that recipe. I promise though that I will go back for a Madras however using the bases he gave me Curry Sauce, Bunjara and GG paste it should b east to adapt favourite or one of the other guys could figure it out till I get one for you. Cheers , bye the way I am sure the Patia Base will thicken up once other ingrediants are added and cooked through. Panpot

Guys, I've just popped in for a moment at my teabreak, I am genuinely sorry about delay in posting more. I have been away from home for nearly three weeks and get back on Friday so I should be able to complete the recipes and post photographs over the weekend. The Patia Sauce was red coloured and fairly watery looking as I remembered it. He says it was for a kind of sweet and sour dish and it was used for Chasni dishes too. I will get the recipe for this and the sauce for Spiced and Garlic Dishes when I go Back to them in due course. Thanks again for all your patience. Panpot, I cant wait to test them all myself.

I am sorry that as yet I have been unable to post more recipes. I have been really busy at work and need to listen to the recordings to confirm recipes. I will do what I can soon.

At the Ashoka the chef advised us to add the base in small portions stirring and cooking in before adding more until the consistency was right. i have noticed on the Malik video and at my local TA that they pour in laddlefulls at a time. Perhaps as a chef of high standing he is nor prepared to compromise on the quality of the end result for the quickness of TA food.

He mentioned the lack of care he has witnessed elsewhere with the cooking of the Banjara where the onions are not browned long enough over a slow flame.

The practises i witnessed not to mention the recipes will certainly guide my cooking from now on especially adding in the sauce. Cheers panpot

Joshallen2k, thankyou,thankyou,thankyou, for diving in and having a go. The finished article looks just like theirs. Interestingly enough there was no surface oil on the finished base at The Ashoka it may be because they had allready used any available for cooking. They did use the oil on top of the Bunjara and I witnessed them reclaiming from cooked curries in larger pans that were cooked for the buffet.

A couple of pointers if I may, I realise I may have confused folks but thought I clarified above somewhere or on the other thread but they did in fact use Ground Cumin. Did you use the precooked Garlic/Ginger pate with turmeric in? The Chef stressed the need to keep enough water in throughout the cooking, your photos suggest you could have got away with more.

Your Madras looked the business given your comment about the oil. I cant wait to have ago myself. I intend to get more recipes up today or tonight sometime. Panpot

Forgive again guys Ive been on my feet all day and although I've checked I can't face doing anything tonight. After work tomorrow I will probably go for a curry so it could be Monday before I can post again and get the rest of the recipes and photos up. JerryM I may email you the photos if I can't get it sorted thanks. Adriandavidb I have the same concern about trans fatty acids and margarine is something I would never normally eat. If once we have fully tested it out if it does make a difference then my next search would be for a safer substitute but foe the time being I want to test all of this out before going back for more info and recipes. I still have lots to post and ultimately even the recordings in due course. I obviously learned a lot especially when it comes to chicken dishes where I will now cook from fresh the marinaded version. The pre cooked lamb was fantastic and will look forward to being able to recreate the same melt in the mouth result. The recipe he gave me for CTM was interesting too and once I get the recipe for Patia base sauce and spiced and garlic chicken I will have along with other recipes he gave me enough for a resteraunt  menu. I am needing to rest up now so good luck with it I am pleased so many have had a lot from this up till now and if JerryM can say as he has on the base post that his cooking this past week has been his best to date then that's cool because I can't wait to have a go, cheers and thanks Panpot