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Messages - blade1212

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Lets Talk Curry / Re: Tomato puree - or ketchup???
« on: November 01, 2005, 10:49 AM »
I tend to agree . The BIRs I've witnessed don't use any dry spices, so maybe the dry spices are mixed in the red sauce.

Lets Talk Curry / Re: Todays Saturday kitchen - Indian Special
« on: November 01, 2005, 10:47 AM »
any open plan ones I've witnessed used fresh oil. That's not to say the others don't re-use the oil. Maybe it someting they would rather keep behind closed doors anyway.

Lets Talk Curry / Re: Tomato puree - or ketchup???
« on: October 30, 2005, 11:30 AM »
A BIR owner told me his chef uses ketchup in the final dish.

Madras / Re: Prawn Madras & Chicken Balti demo
« on: October 28, 2005, 10:07 PM »
What about a tiny amout of mint sauce. It is very often used in BIR to make Tikka and Pakora sauces.

So - my tip is to warm your base up before you start cooking. I put mine in a pan and heaty it it gently to the point of simmering, then take it off. This means that its going into my pan hot, and its not bringing down the sizzling temps that we need.

Well done Pete.

That's a fair point. I wonder if this is the reason we get so many problems with consistency.

It was a very rich tasting stock flavour - at the time when I was eating it reminded me of the layers of flavour I get when I make chilli con carne - in that I use beef stock and tomatoes (with ketchup). It tasted like a combination of these.

To my knowledge, beef stock has not been mentioned in any BIR recipe I've seen  so this is potentially another rabbit hole to explore :)

That sauce itself was err...meduim brown :) You could tell it carried a *lot* of oil. It was presented in a blackened Karahi metal bowl. There was no floating oil in the dish but the sauce had that distinctive sheen where the oil was all suspended in the sauce. The sauce was very thick.. thick to the point that the chicken tikka was also suspended in the sauce rather than sinking to the bottom of the Karahi bowl. It is really difficult to explain what sets this curry apart from most of the usual curries, but there was a real depth to the taste - there was a very a strong stock taste along with a subtle spice mix which is miles away from my current home made efforts - maybe it's down to their mix of curry powder or garamasala. It had minimal fresh coriander and green chillies as a garnish.


That's the same brand of curry powder I use and I've had mixed results in the past. If this is "the taste" that I'm looking for then the majority of this must be related to technique. I wonder if the hot oil draws out the taste from the curry powder.

Do you use any garamasala in the final dishes  - if so does it make a difference to you ?

Can you tell us what curry powder/mix you use ?

Ashton Lane

The food was awesome. I've actually eaten here before and it was OK at the time, but may last visit re-ignited my view of what "the  taste" really is and how far I'm actually away from re-creating it at home it in reality.

Firstly, the Chicken Pakora was so succulent and the Nan Brad was the best I've tasted in a long long time.

For the main course I had Chicken Tikka Karahi Bhuna Madras which was amazing. In fact it is the best curry I've had in the last 10 years.

I remember posting a while back that curries from years ago were much better than the ones you get served up today - this one was a blast from the past !!!

PS. I've heard the "Wee Curry Shop" which is just across the road on Ashton Lane is very good also - so that's my next visit. Interestingly Ashoka (aka Harlequin Leisure) have a few restaurants dotted around the West of Scotland and they are not all equal - in fact, the "Ashoka Shack" currys shops are very very poor. On the other hand, Ashoka South Side in Clarkston used to be stunning, but I've not been there for years.

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