Topic: A personal tour of the Kitchens of Saffron Restaurant in Lincoln

[SnS]

Today was our company Christmas lunch which, you guessed it, was in my favourite Indian restaurant in Lincoln.

Raj is the manager and head chef of the Saffron - a really great guy and a great restaurant. He also instructs the other three chefs and they in turn stick to his recipes to ensure consistency.

Today I asked him for a tour of the kitchen and would he teach me a few things about BIR cooling. Well not only did he agree, but offered to come round to my house for a one to one tuition (I offered to pay but he declined).

This will now be arranged for after the Christmas period. He has also asked me if I would like to go into the kitchens for an all day session on a Saturday (when they're at their busiest) so I can watch them make the gravy and the individual curries. Great eh?

Anyway, back to today - the Kitchen tour. Well here's a few facts that left be gobsmacked.

1) The BIR taste can never be achieved by freezing the curry gravy. He tells me that whilst some restaurants keep their gravy for up to 3 days (not frozen), after only 24 hours the gravy will lose it's flavour and darken. It should always be used fresh. He agrees that a completed curry dish can improve in flavour when frozen - but definitely not the gravy.

2) The gravy comprises onions, garlic & ginger puree, green pepper, tinned tomatoes, a little of the four main spices, water and oil. Nothing else. It goes through two cooking processes.

3) Never use Spanish onions or king size onions, they are too sweet. Only use medium size cooking onions.

4) The majority of recipes come from the one curry gravy, but there are three used to cover all recipes.

5) Garam masala is not used in the majority of dishes and never used in fish or shellfish dishes.

6) Only spices used in varying quantities for majority of dishes are coriander, cumin, turmeric and chilli. No other spices are used in the majority of dishes.

7) Only other ingredients added in varying quantities are garlic & ginger puree, tomato puree, salt, lentil paste (dhansak) and fresh coriander ... and of course the gravy.

Now the gobsmack ... It is not necessary to use a prepared gravy to achieve the BIR taste. ... and according to Raj, a better BIR taste can be achieved without using a gravy.

I will be arranging an all day session some time in January. If there are any specific questions (not too difficult please) that you would like me to ask him then please post.
 
Regards
SNS

[fumble]

That's some excellent info smokenspices. Will be interested to hear about your tuition!

[mike travis]

Nice one smokenspices,   Sounds like you are well in there my friend. Great post of your observations so far. Looking forward, (as I am sure will the whole forum) to your outing in January.  ;D

[Yousef]

Excellent work, i can not wait to hear about your vist.

Stew

[Cory Ander]

Great post SnS,

Always great to see people getting invited into real BIR kitchens! 

Here are some questions that I'd appreciate you asking, if you could, please:

General:

• Do they use stock?  If so, what type and in what?
• What does he ascribe that "BIR taste and smell" to? At what stage is it developed?
• How important does he think high heat is in developing the taste and smell?
• Does he think the "taste and smell" can be reproduced at home?  If not, why not?
• What type oil do they use?  Do they use "reclaimed" oil?  If so, from where?
• Do they use ghee (butter or vegetable)?  If so, for what?
• Do they use a "curry powder" or "spice mix" (or similar)?  If so, for what?
• What other masalas and pastes do they use (e.g. tikka, korma, etc)?
• Do they use commercial blends of spices and pastes (e.g Pataks)?  If so, which and for what?
• What types of pots and pans do they use?
• Do they use MSG?  If so, in what?
• Would he like to help us on this forum or know of someone who can?
• Would he like to help us with our project to replicate BIR curries at home or know of someone who can? (http://www.curry-recipes.co.uk/curry/index.php?topic=2187.0)

Curry Base:

• How much oil, and of what type, do they use in the curry base?
• Do they salvage the oil from the base (or deep fat fryer?) and use it elsewhere?
• Do they fry the onions or just boil them?
• How do they get the bitterness out of the onions?
• What's the overall cooking time for what quanity of curry base?
• Do they use high heat to cook the curry base?
• How do the three curry bases differ?  Where is each used?

I'll add questions to the list as I think of them....I'd recommend other take the opportunity to do so too!

Have fun!

PS:  ....and I expect ALL the staff enjoyed a curry did they? 

[haldi]

Now the gobsmack ... It is not necessary to use a prepared gravy to achieve the BIR taste. ... and according to Raj, a better BIR taste can be achieved without using a gravy.
Regards
SNS

I hope that's true
I'm so looking forward to your posts

[Bobby Bhuna]

I'm so jealous! I can't believe you guys actually manage to get these opportunities. I think it's time for me to try getting into a BIR kitchen... I really can't wait for your result. Great job sns.

[curryqueen]

That's fantastic Smokenspices.  By the time you get to your session in January you will have a list of questions as long as your arm!  How about taking a camcorder with you?  CQ

[SnS]

That's fantastic Smokenspices.  By the time you get to your session in January you will have a list of questions as long as your arm!  How about taking a camcorder with you?  CQ

I was thinking the same thing - or at the very least - a camera and a dictaphone!

[Bobby Bhuna]

Hahaha, this poor chef has no idea what he's in for!!! He'll wish he'd never met you when this is over  ;D