Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: chriswg on September 27, 2011, 04:32 PM
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Hi all
I was speaking to Az last night and he said he would be interested in running cooking lessons once he has taken over a restaurant (The Blue Tiger for those who know Fleet). We were talking about price and I had to say I had no idea what would be perceived as good value. As an opening bid I suggested maybe ?50 for a 4 - 5 hour lesson covering base sauce, marinades, massalas, spice mixes as well as hands on cooking of dishes and trying (or burning) your hand at naans in the tandoor. This would include a meal at the end of it to eat your creations.
Does this sound about right? I had a go doing some hands on cooking last night and I learned soooo much. Its amazing how little garlic starts off the Madras (less than half a teaspoon), and there was hardly any spice mix added. The base was much weaker and diluted than my usual batches but this means he can add more to the pan (2.5 full ladles worth) and spend longer reducing it down.
It would be good to hear you guys thoughts on it. Is ?50 too much or too little? The meal is probably worth ?15 - ?20 so ?30 - ?35 for 4 - 5 hours hands on lessons sounds like good value to me. I could probably negotiate a CR0 discount if a few members fancy coming along at the same time. Actually - that would be a fab idea. Anyone up for it?
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Hi Chris,
I think 50 quid for 4-5 hours would be a fantastic price and the meal included. 8)
You can't knock that.
Mick
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Hi Chris
Agreed, would be more than pleased to pay Az that sort of money for some lessons.
Please count me in if / when it goes ahead.
Regards
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Yes, also sounds good value to me (excellent value, in fact), and if I can arrange to stay with friends in Hook on the day it takes place, I too would be definitely interested (as might well one of my friends in Hook, if it doesn't clash with her "Women for Women - Cycle Vietnam and Cambodia (http://www.justgiving.com/lynnlymer)" charity ride !).
** Phil.
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Definitely up for this. I think ?50 is a great price.
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You can certainly count me in. I'm definitely up for a bit more education ;D. Great value and you get fed as well :P.
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Definitely up for this. Price seems good for what you get. Would be interested in doing a group lesson.
Nice one Chris. :)
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chriswg - The price sounds fantastic - wish i was there! as they say...
I know this is a question and those who pay would say bollocks - but what about posting a few findings when you are there - ie you have already mentioned little garlic (which is how i cook - 1 tsp) and a weaker base gravy
best, Rich
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chriswg - The price sounds fantastic - wish i was there! as they say...
I know this is a question and those who pay would say bollocks - but what about posting a few findings when you are there - ie you have already mentioned little garlic (which is how i cook - 1 tsp) and a weaker base gravy
best, Rich
I'm sure we'd be only willing to share any nuggets of knowledge that we get - for a price of course ;D ;D ;D
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chriswg - The price sounds fantastic - wish i was there! as they say...
I know this is a question and those who pay would say bollocks - but what about posting a few findings when you are there - ie you have already mentioned little garlic (which is how i cook - 1 tsp) and a weaker base gravy
best, Rich
I'm sure we'd be only willing to share any nuggets of knowledge that we get - for a price of course ;D ;D ;D
Ha ha ha -
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It might sounds like a cop out, but the big thing was all about the method and speed to get ingredients in the pan. If you take too long getting the tomato puree in the pan the spices and garlic burn. Working at a high heat takes practice, not just a method. That said, there is nothing I saw or did that couldn't be done at home on a normal hob. You just need to make sure the veg ghee is really hot before starting the dish.
The garlic had maybe 10 seconds in the pan (it went brown and sticky quite quickly) then it was quickly in with the chilli powder, mix powder, a TINY amount of salt, some thin tomato dilute (a chefs spoon) and a squeeze of lemon dressing. This was back on the heat for maybe 30 seconds and quickly formed a paste with the tomato dilute mixing with the powders. As soon as the paste was done in went the gravy and meat, it bubbled down until the right thickness (thinner than I would think). Then in with a small handful of coriander and into the tray ready to be packed.
I did a couple and the second was much better as I was starting to get the hang of getting things in quickly. None of the customers complained so it couldn't have been too bad :)
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chriswg, how much veg ghee was used please.
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Count me in Chris.
I am currently in the USA in Florida and went to the Green Chili in St. Petersburg last Saturday for what I thought was going to be a cooking lesson. It turned out that there were 12 of us at $80 each for an hour and a half watching the chef prepare a chicken curry, a vegetable byriani, some raita and took us into the kitchen to show us the tandoor making a naan bread. It was only that my girlfriend had a voucher for $40 each that we attended, but otherwise this would have cost us $80 a piece.
As I suspected, they do not use a base sauce here but cook everything from fresh, but it did not taste like BIR as we know it, more like traditional Indian home cooking, but they have a thriving business here with food like that. I am sure if one of us were to open a BIR style restaurant over here, we would probably put the rest out of business....... it really is not that good........
So all in all, a mediocre meal, quite bland and if you do the sums, $880 for 1 and 1/2 hours demonstration....... not a bad little earner for a Saturday afternoon once the restaurant has closed from the lunchtime session and before they open for the evening one...........
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He didn't use very much veg ghee at all. He doesn't like to produce really oily curries but I guess this is dependant on your personal taste.
When he was cooking he would often put a chefs spoon of ghee in the pan get it really hot then pour it all out into the pot leaving just an oiled pan.
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He didn't use very much veg ghee at all. He doesn't like to produce really oily curries but I guess this is dependant on your personal taste.
When he was cooking he would often put a chefs spoon of ghee in the pan get it really hot then pour it all out into the pot leaving just an oiled pan.
Sounds good to me :)
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Hi Chris,
You mention in your opening post about the gravy being much weaker/dilute than you would have expected. Just to clarify, would you suggest making the base as usual but add a greater volume of water after blending?
For some time now, I've always thought that my sauce is a tad thicker than that, that I would get in a BIR or TA which is fine for the Bhuna type dishes, not so good for a Madras though!
Think I'm going to do a little bit of experimenting with a thinner base, less garlic and less spice.
Ray :)
p.s, 50 quid for 4 hours tuition, awesome value for money, may even be worth me making a trip from up north lol
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So Chris, what are the next steps with this? Definitely up for it if Az is.
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He's only taking over the restaurant on the 2nd October and he wants to get some refurbishment work done. I suggest if we can come up with a Sunday when a few of us can make it I'll get it booked in. I suggest maybe the 30th October or 6th November as possibilities. I'll suggest maybe teaching and cooking from 10am - 1pm then eating and Q and A from 1pm - 2pm. Does that sound like a plan?
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6th November would be better for Lynn and I, Chris.
** Phil.
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Both dates are fine for me at the moment.
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I'd also like to be a part of this, reckon there's room at the back for me Chris? I could do either date.
Having met Az at the BBQ I know he'll impart plenty of info with enthusiasm and hold back no secrets.
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I think I'm playing football with him on Wednesday so I'll catch up with him then. Glad to hear there is so much enthusiasm and as Natterjack says you don't have to worry about anything being held back :)
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Either date is good for me Chris.
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I most certainly will make myself available if there's room for another 8)
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Hi Chris
Any further news on potential lessons with Az? ;)
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Hi mate,
Still very much on the cards. He has now taken over the Blue Tiger and is working on the renovations, this is likely to take another couple of weeks. I'll keep you posted.
Chris
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If there's room for another I'd love to book a place!!
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It would be good to hear you guys thoughts on it. Is ?50 too much or too little? The meal is probably worth ?15 - ?20 so ?30 - ?35 for 4 - 5 hours hands on lessons sounds like good value to me. I could probably negotiate a CR0 discount if a few members fancy coming along at the same time. Actually - that would be a fab idea. Anyone up for it?
Here's a similar idea from a BIR in Walderslade, Kent - the video description gives the details of the lessons but no price:
taj cooking lesson (http://www.youtube.com/watch?v=rZCfh82Y-jI#ws)
Cooking With Chef Monsur
Taj master classes with our head chef Abul Monsur take place every Sunday. The sessions are a unique opportunity for amateur cooks of any ability to get inside a restaurant kitchen, pick up some tips and learn some of our Taj dishes to replicate for their friends and family at home.
The cookery class will run from 11.00am until 1.30pm. The day starts with tea/coffee at 11.00 am followed a small talk on basics of Indian food, the spices used and methods of cooking and then cooking a three course meal followed by guests enjoying a lunch at the restaurant.
Lunch will be served by 1.30pm.
Please call 01634 686648 for available dates and prices.
Might be of interest to a few folks.
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Google maps says 12.3 miles, 28 minutes : I'm off !
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Hi mate,
Still very much on the cards. He has now taken over the Blue Tiger and is working on the renovations, this is likely to take another couple of weeks. I'll keep you posted.
Chris
Don't forget me!! Still very interested :)
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It would be good to hear you guys thoughts on it. Is ?50 too much or too little? The meal is probably worth ?15 - ?20 so ?30 - ?35 for 4 - 5 hours hands on lessons sounds like good value to me. I could probably negotiate a CR0 discount if a few members fancy coming along at the same time. Actually - that would be a fab idea. Anyone up for it?
Here's a similar idea from a BIR in Walderslade, Kent - the video description gives the details of the lessons but no price:
taj cooking lesson (http://www.youtube.com/watch?v=rZCfh82Y-jI#ws)
Cooking With Chef Monsur
Taj master classes with our head chef Abul Monsur take place every Sunday. The sessions are a unique opportunity for amateur cooks of any ability to get inside a restaurant kitchen, pick up some tips and learn some of our Taj dishes to replicate for their friends and family at home.
The cookery class will run from 11.00am until 1.30pm. The day starts with tea/coffee at 11.00 am followed a small talk on basics of Indian food, the spices used and methods of cooking and then cooking a three course meal followed by guests enjoying a lunch at the restaurant.
Lunch will be served by 1.30pm.
Please call 01634 686648 for available dates and prices.
Might be of interest to a few folks.
Thanks for that,I know that area about 30 minutes from where I live,think I may have to take a trip down there.
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If you end up taking one of their lessons why not let us know how it was?
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Google maps says 12.3 miles, 28 minutes : I'm off !
Perhaps do a recce by ordering one of their TAs first - would be a shame to pay to learn how to cook food that's no good!
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I think I'll combine the two : a trip down there to ask about the lessons (and the prices !) and probably a meal there rather than a takeaway because the food would get a bit cold on the way home and I'd like to try it at its best.
** Phil.
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This isn't forgotten by the way. The renovations are just taking longer than he was hoping. Maybe we could get a date in the diary for Sunday 4th or 11th December. How would that suit people?
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11/12 would be the best for me. :)
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This isn't forgotten by the way. The renovations are just taking longer than he was hoping. Maybe we could get a date in the diary for Sunday 4th or 11th December. How would that suit people?
I'm definitely up for it if there's room
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It would be good to hear you guys thoughts on it. Is ?50 too much or too little? The meal is probably worth ?15 - ?20 so ?30 - ?35 for 4 - 5 hours hands on lessons sounds like good value to me. I could probably negotiate a CR0 discount if a few members fancy coming along at the same time. Actually - that would be a fab idea. Anyone up for it?
Here's a similar idea from a BIR in Walderslade, Kent - the video description gives the details of the lessons but no price:
taj cooking lesson (http://www.youtube.com/watch?v=rZCfh82Y-jI#ws)
Cooking With Chef Monsur
Taj master classes with our head chef Abul Monsur take place every Sunday. The sessions are a unique opportunity for amateur cooks of any ability to get inside a restaurant kitchen, pick up some tips and learn some of our Taj dishes to replicate for their friends and family at home.
The cookery class will run from 11.00am until 1.30pm. The day starts with tea/coffee at 11.00 am followed a small talk on basics of Indian food, the spices used and methods of cooking and then cooking a three course meal followed by guests enjoying a lunch at the restaurant.
Lunch will be served by 1.30pm.
Please call 01634 686648 for available dates and prices.
Might be of interest to a few folks.
Thanks for that,I know that area about 30 minutes from where I live,think I may have to take a trip down there.
Let me know if you decide to go jb and how it turns out. As it's so local i would definitely consider giving it a go 8)
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Google maps says 12.3 miles, 28 minutes : I'm off !
Perhaps do a recce by ordering one of their TAs first - would be a shame to pay to learn how to cook food that's no good!
I think a lesson would be good regardless. If his cooking isn't up to the standards that we are now all cooking to, at least it would be a chance to meet some of the other members and discuss how we are improving our dishes and get some feedback from the restaurant owner.... A positive way forward for the forum I think :)