Thanks so much!!! Chewytikkas is exactly what I was looking for. I was watching his videos but is there anywhere he has the recipes written down?

Is there anyway to ask Chewytikkas if he happens to know of a Kebab chilli sauce recipe that is used by the Kebab shops in his area as he knows all the North East England Curry recipes so maybe he knows a kebab chilli sauce recipe used by one of the Kebab shops in his area?
The kebab chilli sauces in the North East England are amazing, they cook it with all fresh ingrediants! Or maybe Chewytikkas can find out as I no longer live in the area sadly. Maybe Chewytikkas knows someone who owns a kebab shop if he doesnt already know a recipe. I moved to Scotland from the N East England they make chilli sauce with ketchup and chilli powder which is awful in my opinion but in the N East England they use all fresh ingrediants.

Hello all,

I have made my own curry at home from scratch and yes they are amazing but I simply dont have time and am unable to make them now.

Anyhow, the question that I have is I thought I would try some of these curry pastes ie Shermin, Pakats etc etc. Where you simply fry some onions and add the paste and then add either tinned tomatos or yoghurt or both to create the curry sauce. But I have found that the curry sauce just tastes either like a spicy tomato flavour or a spicy yoghurt flavour or a combination of both! But a resturant curry has a spicy pured vegetable taste normally (unless its a Korma etc) which is normal right? as thats how INdian resuturants make their curry with lots of vegetables ie carros, onion, cabbage, potaots etc etc cooked and then blended and then to make a finished dish you add your spices and meat etc.
So how can one of these curry pastes possibly work without the curry base which is many vege blended together? is it not true that they simply CAN NOT work or taste anything like a Indian resturant curry as they are missing out on the whole curry base (ie blended vegetables)?

Hello all!

I moved from England to next to Glasgow, was in an area of England which all the chefs were Bengali at the Indian Restaurants/Take aways. Since moving to near to Glasgow I discovered the curries tasted totally different!! I thought it was just me but then was informed that all the curries in Glasgow are all Punjabi and Punjabi curries are totally different to the Bengali Influenced curry you would find in England.

I have found the curries in Glasgow are VERY spicy, I dont mean hot but loads of spices, really over bearing, even the milder curries ie Rogan Josh, Dopiaza etc and no matter what curry I have got and from which restaurant or take away the main thing I can taste in Ginger and Garlic.

Back in England the Bengali influenced curries were more of smoothe vegetable flavour not spicy and could never taste garlic or ginger in them and they were a tiny little sweet.

A couple of places have said "Well are chefs are all from the Punjab region but will try and make the type of curry you like" but sadly just have never worked out.

I find it hard to believe Bengali Currys in England dont have ginger or garlic but maybe they do but just a tiny little? or maybe they dont?

So what I am asking is can anyone tell me how I can describe to them how to make it? as I just am not able to really explain it properly?

Or maybe there is someone on here from Glasgow and can recommend a place that knows how to make a England Bengali style curry? or maybe someone on here is a chef at a Indian place and knows exactly how to cook a Bengali England style curry? as at the moment there seems to be no Bengali Curry places here at all.