thanks Unclefrank, up till your post above I was convinced that the bunjarra and G/G paste from the Ashoka were the hidden secret to recreating regional perfection for me. Now I realise you are so right it brings back the 70/80s flavours and smells that are deeply recorded in my subconscious. Thanks too for using them. It may also be an age preference now and not necessarily regional unless of course you to are a Glaswegian. PP

I have finally persuaded a very good friend to join us. I actually am embarrassed beyond belief that the site today has been invaded by spam and now politics. There is no room for either here surely.PP

DD, is this a BIR quality recipe or more of an authentic recipe. Forgive me but 17 minutes doing anything While cooking a meal suggests otherwise.PP

As yet have not been able to view this yet. Is it worth doing in terms of recreating BIR quality Bityani. PP

Hi Phil, Can you tell us where the Raj actually is? Cheers PP

Thanks UF for taking the time to post your photographs. Personally I prefere to make three curries myself. Once you have defrosted the base,  the G/G paste and Bunjarra if appropriate you might as well have enough for three and just go for it. IMHO PP

Thanks VC sounds like you have cracked it. PP

Thanks for coming back VC. Of all the methods found on the site for cooking Nans how would you rate your results. Are you doing it this way for convenience and perhaps sacrificing quality or is it much better cooking them this way than others you have tried. PP

This still intrigues me. It would be good if VC would come back to give us more info. As SS points out the bread surely turns out flat or squashed. Unless the toaster has a hollowed out interior to allow the contents to rise. I also have an unused George Forman but it has those ridged plates to burn into meat and again would probably not allow the typical bubbling on a Nan. pP

Welcome Mike56, you have definitely come to the right place I too have been on the quest for 30 years and found the grail here, enjoy Panpot