Hi Chilli Prawn, Sorry to hear your news. You know you will always be welcome when you come back on and tinker around with us all. For what it's worth given regional variation I have certainly cracked it and all because of the site here. Take Care Panpot

Gary, I got one in the famous curry street in East London and two in a Glasgow Asian store.

I think I paid ?4.50 each. PO

Don't you just love them. Genuine BIR pans. I have three as they are do cheap to buy. Last night I cooked a Dopiazza and Jalfrezi side by side. Not only did I have the fun, the art of cooking, the smell and flavors already in my mouth but I also have the sound. Yes the authentic sound and when the meal is over they are so easy to wash and clean. Wonderful.

Jerry, you are an absolute legend. Industrial type results without the necessary industrial extractor hood. What a mess no wonder you are out there in the garage my wife would have an almighty fit. Your neighbours must either love or otherwise the smell emanating from your abode. Nice one. PP

Moonster great post and although Jerry sets the standard with his fantastic burner and great method you will get very good results with what you are doing. Heat is vital and curry is cooked very quickly both in TAs and BIRs. Seperatly I can't thank you enough for the kitchen site. I am moving to Canterbury in January and we are considering a new kitchen so your advice is invaluable. Can you share the cooker you have chosen and any further advise about taken advantage of the sites prices and quality when like me I am hopeless at DIY. If anyone else in the aera can recommend a fitter that would be cool. Thanks PP

I do Jerry and pre cook the G/G paste as per The Ashoka post.

Guys you need to mix the ingredients minus the chicken and oil with your fingers first then add chicken to mix again by your fingers then finally the oil mixed in with your fingers. If you don't do it in this order the oil tends to stop the spices clinging to the meat. Jerry's six cut of breast or even a similar but eight cut will work well. PP

Jerry, I know that they use their own pastes so in asking him I more or less said " that apart from your various pastes IE, G/G, Tomatoe Puree and Bunjarra when you add onions do you pre cook them?" I even explained that I got the Bunjarra recipe from The Ashoka that he is well aware of but didn't confirm the use of it in his restaurant nor did he deny it. He did confirm that they use the pre cooked onions as a Tarka type addition to DoPiaza and other dishes where they were required. He also confirmed that they would use uncooked Onions and Green Pepper when cooking a Jalfresi for example. He is a good friend and I feel he really doesn't want to share more so I will respect that. At sometime I will seek out the chef from The Ashoka who has moved on and ask him. Bye the way the spelling of Bunjarra is not absolutely clear so given the emphasis on the R I have been spelling it with two. It is in my opinion critical to Glasgow BIR replication and miles better than than the recent interest in Bhuna Onions. PP PS a ever can I apologise for the spelling above as my iPhone doesn't sync well with the site spell checker for some reason.

I had a meeting with a well known Glasgow BIR owner today and asked him about the pre cooking or otherwise of onions. He explained that they put sliced onions I. A pot of oil with some spices and in particular Jeera. He wouldn't give details of spi e mix but did add that they are softly fried until turning brown and cooked till soft. They are stored in fridge for up to three days.

For what it's worth IMHO there are throughout this site excellent recipes. Even with regional variation so much to enjoy here too. Perhaps with so much experimentation and in my opinion the mismatching of base sauces with pastes and spice mixes we distort and don't remember the very best that can be found here if we follow to the letter recipes from an authentic source without the usual regional prejudices. PP PS can I apoligise for the spelling inn my post above. I often find this is happening when I post from my iPhone don't know why though.