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

[parker21]

hi guys/gls
i see that life is circular again. i mentioned the three pot method a couple of years ago and we have recipes for all of them on this site.
terry posted a quick korma type paste made up from coconut powder sugar ground almonds and cream. pete posted a recipe for red masala paste used in the CTM demo he had and im sure that i reposted both of them under the heading 3pot method acheived? if my memory serves me correctly.

good work in getting the chef interested. easy when you know how!

last night i had a completely free meal from Rajver in payment for delivering their new menus to about 800 houses in my local village. and also wrote out christmas card along with bottle of wine and 4 beers.to say thanks so i will be pushing for another demo and push even harder for a day in the kitchen aswell. in the new year

meal tasted even better than normal
set meal for one chicken tikka starter onion bhajis with salads, chicken vindaloo pilau rice bombay aloo naan and pops and extra large vindaloo sauce also a lime pickle and 2 mint sauces it all should have cost 20 pounds but mine for free. the key was i'm a postman that normally works inside but i was covering my postmans delivery and the last drop is next door to my house oops!
and what with the time of year it was hard work.
but worth every penny

anyway Merry Christmas to you all and happy currying!

regards
gary

[fumble]

Happy Xmas parker21 good you liked your curry, sounds like you earned it!

[Yousef]

Good man Parker21,

Im down my parents for xmas, will be driving past the Rajver, i may even pop in a grab a menu, scan it and post up on the site.

Stew

[Secret Santa]

Hey parker21

I remember your posts about the 3 pot method. Do you have the links to the various recipes that you mentioned? It would be good to have all three recipes collected together in one post. Perhaps admin or moderators could do this?

Interesting that the restaurant in Nottingham that Gordon Ramsey featured recently used that method too.

[SnS]

Went for a take-away earlier tonight.
Raj (Manager) says "can you make it here at 12.30 on Saturday? You and I are making the curry gravy".

Well who am I to refuse. Cant wait .....

Hopefully I'll have stacks to report back to you by the evening.

Watch this space.

SnS

[ast]

SNS,

I'm also very much looking forward to what you find out.  I know a couple of owners here, but not all that well.  Next time I go back to my fave place in town, I'm taking my notebook and my camera.  At the very least, I'll have pictures of the finished dish.  Best case, the chef I talked to before will be there, and I can see what I can find out too.

I think whatever you come up with can be used as a comparison/contrast with anyone else's experiences to see what things are common and which ones are more likely to vary from place to place.

Best of luck on Saturday!

[SnS]

Results of my visit to Saffron with recipe for base gravy ... here

http://www.curry-recipes.co.uk/curry/index.php/topic,2271.10.html

SnS ;D