I agree with Haldi, recently the site has become a full time job and there is so much to have a go with. I will get round to it though. I posted my experience of a carry out on another thread the other day where the chef started with a tablespoonful each of garlic and ginger paste and a red paste that looked like tomato puree. I now realise that may well be a chili paste.

Jeera on that thread said he would go and check out the shop too so maybe we can get him to ask about the red paste.

The enthusiasm for all of us searching for the grail is what has me hooked here not to mention what it has done for my cooking. Cheers Panpot

Given all the unfortunate stuff that has occurred since Andy showed up and the good things that have arisen too I feel the need to post this. I wasn't sure where to put it though so here it is.

I have been back in Glasgow for a few days and was advised of a new takeaway that has opened in a village south west of Glasgow with an open kitchen set up. I went down there last night to have a look and ordered some food.

True enough all is on show and the staff are really friendly. I ordered a Tarka dahl and a Saag Paneer with pilau rice and a couple of chapatis.

At first the chef seemed to be aware of my above average attention to what was going on and came to speak with me thereby getting in the way of my view. He was genuinely friendly and delighted when I told him of my passion for cooking curry and our wonderful site.

I was able to see much of what was going on and it was interesting compared to what Andy has had many of us including myself doing.

The Chef put the pan which is identical to one I bought this week in an Asian cash and carry shop in Glasgow's west end costing ?3.99 on to a gas burner. I was unable to see whether any oil was introduced but it didn't look like it. He then added a tablespoon of what looked like tomato puree or Andy's paste and one of garlic and ginger paste. No suprises when he said that the garlic and ginger paste was critical although it doesn't seem to be part of Andy's approach.

Next he allowed the pastes to heat and fry in their own oil till smoking before pressing down with the back of the spoon as he vigorously stired round and round. He now added a Pre mixed and cooked lentil and onion looking chefs spoonful with a pinch of what I presume was methi leaves and again pushed down with the spoon stirring as he went. Scraping off the botton with the side of the spoon he then added the trusted base sauce. This was a bright yellow colour and at the same time he added two quarters of tomato.

He let this cook on for a few minutes before adding some more cooked onions and a sprinkle of some mixed spices that seemed very finely ground and a pinch of coriander and then all of it poured into the final container.

The paneer seamed to be from a freezer and was chopped into cubes and deep fried for five minutes. Otherwise the basic cooking was the same until he added a spinach pulp from a can. He added the cooked paneer towards the end

The rice came cooked came from what seemed to be a microwave and the chappatis were cooked on a hot tava.

I had a brief chat with the chef who explained that they prepared there own paneer with vinegar rather than lemon juice. He was amazed though that I new about the base sauce the pastes and the paneer.

He was busy so I could not get much more out of him.

The food was wonderful and I will go back sometime soon to watch and learn more.

If anybody else in the Glasgow are could head down to Kilmacolm we could learn more quicker since I am not back for as few weeks. I am delighted, Panpot

Bonjout too Bernie, I am also an ex-pat in the South of France and where I live there is a host of Indian Resteraunts but as you say none that come close to the best Birs. I am also inspired that you have cooked so many dishes.

I suspect we would all like to hear about your results, there does appear to be a lot of comment from many who are not claiming like you to have had a go cooking some of the meals especially Andy's.

Everyone will make you welcome and while people do comment without cooking they are all appreciated because the site is not just about cooking the food its also about the love of everything to do with it.

I am certain there is no better site on anything so enjoy.  Panpot

Thanks Jeera,I'm on the case

Hi Zzikester,

I am also a Glaswegian who loves our city's Birs but also this amazing site. Thanks for the tip with the Pakora Sauce,I will be on it tommorrow night.

I wondered if you had any twists on the pakora recipe itself to perfectly duplicate what we find in Glasgow?

Cheers Panpot

Thank You,Curry Queen. At present I don't really have the surplus oil from my cooking other than from making Pakora. I must be using not enough or something is fundamentally wrong with my method although anyone eating the results have always been delighted.

Hansel, how long would you keep reclaimed oil and how do you keep it?

Thanks Panpot

Hi Everyone,

I have been away from the site for some time now and back this morning for a recipe for tonight's meal. I found this posting immediately and amazed to find the book finding its way on here.

I too have used this book since it was published and while their are great recipes in it it none of them have ever produced the smell or the taste.

The book was great at its time especially for those of us who lived in the Glasgow area and who regularly frequented and still do this amazing resteraunt.

Looking forward to digging into the site again so keep up the good work one and all and happy new year.

Hungry Panpot.

Hi Johnboy,

I have been away for a couple of weeks so missed your request till now. Indeed on my travels I visited my favourite store in Glasgow although not as big as the Brick Lane Indian supermarkets it has everthing at good prices.

You will find it down Woodlands Road coming away from Charring Cross on the right hand side by the roundabout next to the comedy club (Old School).

Don't know about Edinburgh but the above store has cooking utensils as well.

There are others in the area along Great Western Road too.

Cheers Panpot

Thanks for taking the time need more myself to look deeper into this cheers Panpot