Hi Everyone.

I note this topic has dried up but for anyone finding this, I tried this one out tonight and, although I ended up putting in slightly more coconut than I thought I would, it took me straight back to the Ashoka taste I remember from all those years ago when I was there often. 

I also made a Chasni (stunning!), Madras (just like I remembered) and an South Indian Chilli Garlic curry too.  The complexities of the sauces was all there...by using the Patia sauce in the madras it added 'that tang' and some sweetness but all in all what a cracking evening - very content.

The blended garlic and ginger paste makes a big difference too, by the way - no spatting as it's pure in content, unlike shop bought stuff that has acetic acid, etc, etc.

Regards to all,

Martin

 ;D

Buenos Dias mes amigos! (hope that's right)

Paella? Does that stuff have chilli in it? If not I've never tried it, lol.

Martin retires to the bar for another cervesa grande, smug in the knowledge that he has enough base and bunjara left
for 2 more madras, he he he

Coupon iPhones and their small keyboards!


Feelin' hot hot hot!

Martin retires to the bar for another cervesa grande

Feelin' hot, hot, hot!!!

That is the only "bad" one i have made with the Ashoka base all the other recipes have been quite nice.I too have been eating curries for around 30 odd years and have tried a varied amount to date from nearly everywhere in England and a few abroad but never have i tried one from Scotland (well one from Dunfries) so i just need to know "what is the difference?".And what is "that taste".
What makes the Ashoka recipes different from various recipes around this great isle we live on.
Thanks.

Hi Frank,

I'll try to answer to the best of my ability but the best thing would be go there and try one  ;D

The bunjara is very strongly flavoured (if you've never made it up).  It has notes that I would describe as Moorish (from the cinnamon), sweet and has a beautiful warmth to it.  This flavoured addition to the base sauce does 'elevate' the flavour to a more complex dish that you just quite can't put your finger on if I'm honest - it's just a wonderful blend of slightly sweet/tomato/subtle cinnamon/coriander taste that I've just not had in England (and I've lived in Hants, Herts, Gloucester, London, Kent, Belfast & Berks so have been around a few!).  The sauces are more reliant on the bunjara than a mix yet the taste is a bit stronger than in England.  In the restaurant in Scotland (speaking generally!) the portions are much bigger - I have relatives who visit London regularly and refuse to eat Indian there - too expensive and half the amount they say.

To sum it up, if it's possible, I'd say slightly more play on the tomato, cinnamon and coriander blend.  I'd pick a West Coast/Glasgow curry out of a taste challenge every time.

I hope (but doubt!) that helps.  If you're just curious try it.  If you're somewhere in England trying to replicate your local favourite restaurant I'd say forget this but perhaps the bunjara will inspire you to make your own speciality dish.

Incindentally, my parents are down visiting me just now and we've just finished an 'Ashoka'  bhuna.  We had my 'normal' bhuna on Friday night and my dad did say the Ashoka one tasted 'local' and he much preferred it. 

Happy cooking!

Martin   

Garry,

This is the real deal my man - if you know what a Ashoka curry is like, get the garlic/ginger paste and the bunjara paste made NOW!!!!!

That's an order!!!!!

 ;D

Hi All,

For the record I have not posted many things on this site - was more of a watcher than a contributor if I'm truthful (not too hot on forums as opposed to not wanting to join in!).

I have been eating "Glasgow curries" since I was 4 (now 43) and I have to say that every thing I have always wanted has been realised tonight by PanPot's Ashoka bunjara and garlic/ginger paste recipes. 

Central Scotland came to Shropshire tonight.

PanPot - Legend!

Anyone critical of these 2 recipes, I'm positive, hasn't eaten a curry in Glasgow.  My curry tonight has all the body, flavour and after notes of my own Shish Mahal in Denny, Stirlingshire - a multi award winning restaurant.

In fact the result was so good I feel that my need for sites like this are no longer needed (in a nice way!) I will continue to give my experiences if ever I can, in the same way Panpot did here - although I doubt I'll match this contribution.

If I can add anything:  follow the Bunjara and garlic/ginger paste recipes exactly - I'm amazed at all the tweaks  that are being suggested without people trying them.  If you know what a curry from the Glasgow area tastes like, you will achieve it with these 2 items - cut no corners, make no compromise.   ;D

Regards to all,

Martin