Welcome

from another weegie now living in Brisbane.

Welcome Mark

What part of Australia do you hail from?

Aye, the lad on the left belongs to the McDonald clan. You can tell with the two quarter pounders hanging below his kilt  ;D

Something like "Ashoka Restaurant Recipes" maybe???  Set out like a recipe book, eg spice mixtures first, pastes, gravy, starters, dishes etc. Put in a  link from individual recipes to separate pages to discuss results etc so as not to clutter up the recipe pages.

Sorry if the idea sounds amateurish or doesn't come across the way mean but I'm not conversant with with the building of web pages and links.

Would be good though to keep all the Ashoka recipes together.

Cheers

The first Indian restaurant I ate in, was in Glasgow in the early 70s called the Lahore. A tacky looking place, now when I think of it with chipped plates, but the food was out of this world. The Bhuna they cooked was a dryish dish with aromatic savoury spices and just the right amount of garlic coming thru'. mmmm brings back memories. Think I know where your coming from SS.

I remember watching a cooking program years ago with an Indian chef (can't remember name of program or chef) but olive oil (at that time) was a big no no, to strong a flavour. How times change when chefs are now saying it's ok to use.

About the old oil issue, I have mentioned somewhere on this site before about the owner/chef of a restaurant I frequented telling me that 'burnt oil' was used in the gravy (base sauce) and dishes. I never got to find out what he meant by 'burnt'. 

Cheers

RIP Keith, your TV programs were honest and magic

As chef Marco Pierre White commented,

"A little piece of Britain died yesterday which will never be replaced," 

"He was an individual, he was a maverick, he was mercurial, he was magical, he was special, he was rare."

Hi chriswg

Can you ask if the restaurant uses bought Garam Masala or curry powder, any kind of bought spice mix or if they use a restaurant spice mix (I've heard of restaurants using a Rogan Josh spice mix).

Also if you don't mind if they use any pastes eg: Pataks, restaurant made pastes eg: a ginger chili paste, tomato paste etc just any kind that they use in a mix and match way for cooking their curries with and achieving the desired taste.

I hope the above makes sense.

Oh and again if you don't mind if they have a Patia sauce recipe.

Thanks in advance

Quote from: Cory Ander on July 31, 2009, 02:03 PM
...shit curries all round huh? 

Quote from: Secret Santa on July 31, 2009, 06:40 PM
I had heard that the Aussies will eat anything! 

Cory Ander  How true 

S S They do and they enjoy it. Yuk 

Quote from: Cory Ander on July 27, 2009, 01:21 PM

PS: I'm currently living in Australia too, otherwise I'd certainly be accepting your (and SnS's) offer

Hi Cory Ander

What part of Oz do you Live?

I'm in the Sunshine State