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I’m on a quest to find a good preprepared Dhansak Masala. I’ve searched high and low in London, including all the grocers in Brick Lane as well as West and South London without success. The Asian cook shop in Braintree doesn’t stock it. Looks like it’s back to the pestle and mortar.
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
I was hoping you would be able to back up your generalization, but as you haven't it will remain your own opinion or idea which is fair enough but incorrect for any forum members reading. I used the Ashoka recipes for a reason as on the face of it they are legitimate Punjabi bir recipes, of which there are many but not available on here. Your palette test is neither here nor there unfortunately, as is curryisniceELW
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
Ashoka recipes, on this forum since 2008, Punjabi all day long, using a 3 in 2, in favour of garlic pre fried g&g paste in the dish, using a gravy which could be from anywhere. To be expected from CURRYISNICE, as he has clearly read very little on here before posting. Thought you may have came across this after over a thousand posts though. ELW