Thanks for your welcome people,

OK I found the booklet...yipee & not so yipee.

The recipe's have been adapted to accommodate home cooking rather than their huge quantities cooked in the restaurant(according to the book) although the ingredients and preparation is much the same in a smaller scale by the same chef Ali Aslam.

I will try and get the recipe scanned in later with the cooking tips and tricks used by the chef in order to replicate his restaurant taste.....interesting read actually.

I will scan the pages in under another thread....Shish Mahal - Home Recipe 

Quote from: Curry King on November 15, 2006, 01:15 PM
Hi NairB,

Welcome to the forum and I hope you manage to find that book, something new to add to the list 

cK

Thanks Curry King. The information in this book might, just might hold the key. Its somewhere in my parents house and I seen it lying around a while back. At that time I didn't pay much attention to it but I did see various recipe's including the base curry sauces ingredients & cook methods.
Remember, the Glasgow Shish Mahal was rumoured to have been the inventor of chicken tikka masalas.....but I think there have been a few claims to that elsewhere too.
I will pop over tonight and see if I can find it. Good excuse to see mother dear I haven't seen in ages too

Here's hoping 

- NairB

Hi everyone,

I just joined the quest too.

I was reading some of the posts & you guys and girls are almost as obsessed as me on our discovery for "the taste" and "the smell"

I was in stitches with laughter as I've been reading your posts regarding this matter and I too NEED to know how to "perfect" and achieve this taste....its a matter of life or death lol

I have a little book somewhere at home that has the "original" Glasgow Shish Mahal restaurant recipe dated  back in 1964 but I cant find it arghhhhh  The hunt is back on now Ive found this forum.

Anyway, I must try to find it and post it here ASAP 

- NairB