Thanks DD, I can see why you do it this way to ensure the dry nature of the Bhuna without the tomato paste turning. PP

I've missed this thread before and I am delighted The Ashoka recipes are back in folks awareness. I have travelled extensively around the British Isles and much further afield with my work and have eaten Curry everywhere I have been with only the odd exception. Unless you have travelled you Wont really be aware of regional differences but they do exist. The comment above about small portions extends to Chapatis and Nans in particular when you are used to Glasgow portions. Size in this case is everything. Bunjarra and the G/G Paste were the missing secret in my search for Glasgow BIR duplication. Without following the recipes to the full you won't know why it is as close as we can get at home to perfection for Glasgow tastes and smells. 4/5 Years ago there was a hotly debated thread about an Onion Paste type secret that when I tried it it got me almost there but many of the posters back then didn't get it. It convinced me then that Regional variation is a real and relevant matterand an onion paste would be where I would find the hidden secret and with Bunjarra I did. For the record Deep Fried Mars Bars and other myths about Scotland are just that. Just because Rab C wore a dirty string vest doesn't mean we all do and very few people will wear a kilt on a daily basis. Glasgow has a wide range of Indian Restaurant's and increasingly are raising the excellent standards to an even higher level. I have found when entertaining English friends and business associates in the city to curry they are genuinely amazed at the quality of the entire experience especially the liberal helpings and range of options on the menu. To be honest life is too short and once you have found the taste and smell you are looking for like I have with The Ashoka recipes it's hard to break away to cook anything else.

OK, I can see your reasoning Jerry. Any chance you could give us a typical recipe where you use the mix where you feel you are benefiting. I would be easy enough to do six hours on day I was making up all my Base, Bunjarra and Pastes. PP

I may have jumped the gun here and may well be wrong in this case. I do feel strongly about this given what happened in the past. I like many others have invested a great deal of time and energy into our forum Ove the years and have promoted it when ever I get a chance. I will always pick up on this kind of thing and would stop participating as a matter of principle if others were condoning what I am clearly concerned about and felt I was wrong in wanting to protect things this way. I am prepared to accept that others have endorsed flavourjunkie's site as being OK and so I am sorry if I have been wrong this time. I am also prepared to accept that my views may belong to a minority of one and if so I will sadly move on now and let the majority if they exist do what they will with this wonderful resource but I couldn't in all
honesty continue to participate. Sorry PP

Flavourjunkie, I feel you have been a naughty boy here and have got us caught up in a potentially good post with the real reason having us hook up to your site. If you haven't forgive me but I will find it hard to believe. This is a cheap tactic used by countless wannabe Internet traders to infiltrate onto forums to drive traffic to their site and their affiliate earning process. Years ago this site was manipulated by another naughty boy who caused havoc and ran off with some really good contributors to set up a rival site that was ultimately there to make him money even if some of those folks can't see it or won't admit it. I think asking if we would want to get in touch privately to get the details would have been better but I for one am pissed that you have taken advantage of our passion for our forum and it's contents to do the spiv thing. Not impressed by you but do love the responses you have got. I would like to see you withdraw your site. I have a number that I would love to promote to you all too but would never dream of it even if you now all asked me for them because is in my humble opinion totally unacceptable. PP

Cheers DD, I can't disagree The Ashoka Bhuna Korai took my cooking to near perfection, 99% perfect. Looking forward to your post if you find it. PP

Thanks for the photos Jb they look the business. I can manage four meals very quickly one after the other but do end up heating them up together just before serving, is that what you are doing here or are you super human? PP

Jerry, outstanding work, go straight to the top of the class, thanks for this.PP

Jerry, what can I say, are you really roasting is for 6 hours? You are the man but can you say it's worth while and don't you think even the best BIRs won't go to this length but if your own is better than packaged then I will follow your lead.PP

DD, I would be interested in your best Bhuna Recipe? RS I had a go the other night. I did add some Ginger paste too otherwise I followed you to the letter. I pre cooked veggies. I have to say that I tend to agree with Razor regarding well meaning chefs back then sending us home with this typical type of recipe as a home style without the base approach. That said it was just that for me but very good too a relatively quick and easy meal when everything else is in the freezer and you need a curry. I suggest you have a go with the various Bhunas on here to compare with this one. I can strongly recommend The Ashoka one but I am a Glaswegian and regional variation can make a difference but it has to be up there with the best. I will use your recipe again in similar situations, thanks again. PP