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.

What about a tiny amout of mint sauce. It is very often used in BIR to make Tikka and Pakora sauces.

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'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.

Ashoka
Ashton Lane
Glasgow

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.