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No problem Phil, if you already have the book then leave the editing.
I wanted it to be a single copied page per PDF page rather than a double photocopied page that you have to zoom in to.
I read all my ebooks on an 8" tablet so not easy to read.
One day I'll have an A4 sized tablet 

I'm using the Ashoka as an example as its something to point at regarding your idea. I never said Ashoka restaurants were representative of anything in terms of Punjabi bir in the West of Scotland. They don't even have the same flavour across their own restaurants, I'm not sure this can even  be done when cooking individual curries.
Whilst on the Ashoka recipes, if you look at the quantities of g&g used , that might point to why you don't like the the curries here. And if you have the time compare this to the many Bengali bir recipes(not the gravies) on here and you may have your
 answer, garlic paste, or chopped garlic and no ginger at all in the curry, for certain dishes.

As for Pakistani restaurants not catering for western palates, a relative newcomer was top of Trip Advisor for "Indian restaurant" in Glasgow city centre, for a couple of years. I've never saw anyone of Asian descent in there in my life.Who are they catering for you reckon?
Finally the most well known Pakistani restaurant in Glasgow, possibly Scotland, claims to have ' invented the tikka masala"
Bull or not, If that's not catering for Western palates, I don't know what is.
ELW

Here you go again with the same argument.
Just because the owner might be from Pakistan, doesn't make his restaurant a Pakistani restaurant.
What were you and all the other non asians in for?
Nihari or haleem?
Perhaps some paya?
People don't go to a Pakistani restaurant for chicken tikka masala.  :


As for the garlic and/or ginger, it has nothing to do with the amount. I always overload my own curries and the taste is fine because I fry it.
I know the difference between fried and boiled and I also have no problem adding juliennes of ginger late on.

Whether Ashoka is a chain has nothing to do with it, its your idea that Punjabi bir chefs add raw g&g to curries right across the board that's wrong. As there's hardly any Punjabi bir information on this forum, I wonder how you arrived at this idea. Have you been in many Punjabi kitchens? Do the many Pakistani kitchens in th be west of Scotland, Chuck everything  in also?

ELW

I think Ashoka being a chain is very relevant.
Any restaurant chain will employ techniques to make themselves unique and stand out from the run of the mill high street eateries.
Perhaps (in their opinion) pre frying G/G paste is one of them.

I dont need to read anything on a forum, nor do I need to have visited Punjabi kitchens to detect boiled G/G paste. I have taste buds and a good palette.


Pakistani restaurants in my experience do not cater for the western masses. So no, I dont believe they chuck it all in which is why I choose to eat at these place over any Scottish BIR.

 Ere, CURRYISNICE, you been copying my homework?  ;D