Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: SnS on September 28, 2008, 06:04 PM
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Hi Guys
I have recently had a number of meetings with Parvez (owner) and Latif (head chef) of my local takeaway here in Lincoln (1 mile from the city centre).
Latif, used to run cookery courses (NE Lincs) for traditional Indian cooking. Both Latif and Parfez speak perfect English.
He has now confirmed that he is prepared to offer an 'advanced BIR cookery course' in the take away kitchens.
The course will be for 6 hours on a Tuesday (date to be confirmed next week) for BIR style cooking only, and will take place BEFORE Christmas.
Price will be no more than 100.00 (tbc) and will be for 8 people maximum.
He will require a non-refundable deposit at time of booking (how much I don't know yet).
I have provisionally reserved 2 places for Admin and Curry King .. so there are now only 5 places left.
I now putting this out to invitation on first come - first served basis to fill the remaining 5 places.
I can help to arrange B & B if required.
I will confirm details next week but let me know if you're genuinely interested.
SnS ;D
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Hi SnS, that's 100 each right?
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Nice One SnS... a bit to far for me but keep us posted!! :) ......... any chance you can film it??
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Unfortunately yes! Although he did say 80.00 to 100.00 ?
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Nice One SnS... a bit to far for me but keep us posted!! :) ......... any chance you can film it??
Admins already asked me that but I forgot to ask Latif - I do hope so.
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I'm excited for you ;D
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only 8 people are going to be able to attend this event and each of them will have to fork out at least 80 pounds ,,,,,,,,why then should they share with us the secret if indeed they find one!!
why dont all of us contribute towards this outing on the understanding any secret is then shared
mark
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Billy, you don't understand the forum buddy ;D! No one is selling anything and what we discover we share. I spend quite a lot of money on my curry hobby and I'll share whatever I find out, because it costs me nothing and I feel good about helping other get there.
The money it costs, if you have it, is worth it to be part of something like this. Hell of an experience. Sadly for me I think it would end up costing several hundred in transport, B and B etc but I will consier it once I see the date.
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Price will be no more than 100.00 (tbc) and will be for 8 people maximum.
I will confirm details next week but let me know if you're genuinely interested.
SnS ;D
I am interested
What's the food like there?
Does it have that special taste?
If I were to go, I would like more of a plan to the lesson.
I want to know the full sized base, and a scaled down one too
Precooked ingredients recipes
Then also a vindaloo recipe
I would be upset, if I still couldn't get it exact at home, after the course
When I went to Bengal Cuisine I was shown a scaled down base, which still falls short of what I know is possible.
It's a good idea this, but for the money, I want it to deliver
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sorry i tried to help
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Hi Haldi
I can't make any guarantees to whether it will meet with your particular taste Haldi ... or anyone else's.
These guys took the place over about 2 weeks ago and I've had 4 different curries there so far. The Jalfrezi I had last night I gave them 9.5/10. You may have scored them differently. I'm certainly willing to 'gamble' but if it's not what I hoped then back to the drawing board !
Latif is open for suggestions at the moment so I will do my best to make sure he constructs the course around what we would like.
SnS ;D
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sorry i tried to help
Sorry Billy, I've re-read what I said and I sound much harsher than I meant to. What I meant to say is that there are plenty people who would pay for this. Those that do will get their moneys worth, and get a great time doing it all first hand. Personally, this would justify the cost for me. I'll always share what I learn.
You are right though, the idea of us subsidising this is a good one. Say we could cover half the price, that probably is a really good idea, as this information is just what we're after.
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SnS,
please put me down as a definite.
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Awww. Wish I could be there, but alas Toronto to Lincoln is too much of a hike.
Very much look forward to the outcome though.
SnS - do they know the intent is to share the findings on an internet curry forum? If yes, do you believe you will get the straight goods - no missing ingredients, wonky methods, anything else to throw us off?
Also have you put together an agenda yet? I'd figure curry base walkthrough and some finished curries on the back end. But do you know which curries you will be making?
Such a great opportunity as this, want to make sure we maximise it!
I'd be happy to contribute if the numbers are short.
-- Josh
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I want to know the full sized base, and a scaled down one too
I'd keep it simple and stick to their full-sized base. Scale it down at home, later. I doubt if they have a scaled-down version anyway and they'd probably say it wouldn't work. I've never accepted that small quantities don't work, but that's for us to debate, rather than confuse the issue with any BIR.
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SnS,
please put me down as a definite.
No problem Jerry.
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Lucky people, if I was in the Uk then would have been there, will be following this thread, good luck guys.
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I am interested
What's the food like there?
Does it have that special taste?
If I were to go, I would like more of a plan to the lesson.
I want to know the full sized base, and a scaled down one too
Precooked ingredients recipes
Then also a vindaloo recipe
I would be upset, if I still couldn't get it exact at home, after the course
When I went to Bengal Cuisine I was shown a scaled down base, which still falls short of what I know is possible.
It's a good idea this, but for the money, I want it to deliver
Hi Haldi
I do understand your concerns. I suppose the only way for you to know whether this was for you would be to send you a sample of a Jalfezi, Vindaloo or other sauce. Other than that there is not much else I can do.
Cheers
SnS ;)
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I do understand your concerns.
Hi SnS
Is there some structure for the evening lesson?
Has you discussed what might be taught?
Six hours is quite a time
Long enough to make a base and cook many curries
Assuming that this place closes at about eleven o clock
The lesson would sart at about five, yes?
I would like to go, but I'm not sure I could get there that early
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I do understand your concerns.
Hi SnS
Is there some structure for the evening lesson?
Has you discussed what might be taught?
Six hours is quite a time
Long enough to make a base and cook many curries
Assuming that this place closes at about eleven o clock
The lesson would sart at about five, yes?
I would like to go, but I'm not sure I could get there that early
Hi Haldi
The course would be during the day. They close the takeway all day on Tuesday. So the day would start at around 10.00 and go on until late afternoon (hence the B & B for Monday evening).
I will post more details once they're finalised.
SnS
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Hi SnS,
Some more details would be good, possible dates and times as trying to fit this around work and family commitments may be difficult.
Cheers
cK
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Hi SnS,
Some more details would be good, possible dates and times as trying to fit this around work and family commitments may be difficult.
Cheers
cK
Should have more details, date etc next week CK.
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Sorry Guys
They have now decided to wait unitil AFTER Christmas. Will keep you posted when (if) they come up with some firm details.
SnS
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Hi Guys
Proposed date for the course is Tuesday 6th Jan (1000 - 1700).
Latif (head chef) has asked me to ask you what you would like him to cover in the course.
Once he has that information he says he will reply to the forum (this post), so hopefully you will be able to ask him your questions directly.
Bookings for the course will be taken by him. Contact information will be mailed to those that are genuinely interested.
SnS :)
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If it was during the Christmas Holiday, I could go
But this is the week when we go back
It's all hands on deck in the new year
Sorting out machines, maintenance and stuff
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I have a funny feeling that I will end up cancelling this due to lack of interest.
::)
see my last post (above)
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SnS,
i hope we can muster enough support for the day to go ahead. we'll miss a real opportunity otherwise.
I am ok any date.
my suggestions towards questions would be:
1) What's in the tubs - the spices, pastes, herbs etc
2) How to fry/cook - sequence, method, heat
3) How are recipes built round the std base - not sure how to word this one - do the recipe sit in any categories or follow a std pattern (which are derivatives of the same recipe)
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SnS,
i hope we can muster enough support for the day to go ahead. we'll miss a real opportunity otherwise.
I am ok any date.
Thanks Jerry .. and so do I.
;)
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Still not much interest here .....
Should I cancel?
SnS :-\
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Still not much interest here .....
Should I cancel?
SnS :-\
The day it's on is my main problem
How many definites have you got?
I would be fantastic to get a complete set of recipes that we know are genuine.
That way, if it didn't turn out right at home, you would know that it could be got right with practice.
No more of this "lets change the base"
"should I use garlic ginger puree"
"when should I add the spices"
"should I use reclaimed oil"
"is there a missing ingredient or technique"
"which base with which recipe"
I hope someone goes
Has the chef said a minimum number of students?
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surely there are more members out their.
SnS should have a waiting list for this opportunity - it's a chance of a lifetime
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More like members in proximity. I'd deffo be in, if I was at least in the same continent!
If we're short on confirmed members, I would be open to pitching in with some of the others who can't make it to make up the shortfall.
-- Josh
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your a real star josh. let's keep our fingers crossed.
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Proposed date for the course is Tuesday 6th Jan (1000 - 1700).
SnS :)
Is there any way this could happen over the Christmas break, instead?
What's the address anyhow?
I thought it said somewhere here, but I can't find it now
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I'm very intrested but its a difficult week for me work wise, if it could be during the Christmas break I could make it.
Nick.
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I will ask him if he would consider over the Christmas break.
If not should I ask that he defer it until later in the year?
SnS
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What's the address anyhow?
I thought it said somewhere here, but I can't find it now
2 miles North of Lincoln centre (just off the A46)
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I will ask him if he would consider over the Christmas break.
SnS
I hope that could be done, then Nick and I could add to the numbers.
How many would there be?
Four?
I'm not totally surprised at the small number that could go.
When Bengal Cuisine offered lessons, I thought that about fifty people from this site would go.
In the end, I think that was only about four.
When I look back on that, it was pretty crazy
That was a 240 mile round trip for me!
And here I am, three years later, still not getting my curries as I want them
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I'll ask him Haldi, but I really don't think 4 will be enough to make it worth his while.
He's also running a 'traditional' Indian course in the evenings at the TA kitchens (6 weeks) which I'll probably go on anyway .... I may be able to persuade him to show me a few BIR tips.
Regards
SnS :-\