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

Nice One SnS... a bit to far for me but keep us posted!!    ......... any chance you can film it??

Quote from: Unclebuck on September 28, 2008, 06:08 PM
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.

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

Quote from: SnS on September 28, 2008, 06:04 PM

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