Topic: How should I approach a BIR chef, and what should I ask?

[joshallen2k]

cr0 community,

While I love the trial and error, and the trials and tribulations of those on the forum, I feel compelled to try to get some first hand BIR info of my own.

I had an idea that I would contact the owner of the BIR I used to frequent in Norwich, England and ask him for his ingredients, technique and method. Over the phone. I live in Toronto Canada, so a site visit isn't possible.

I frequented this place about multiple times a week for the 5 year period I lived there for work between 1998 and 2003. I googled them and found its still going with the same owner.

I'm hoping he will remember me as "The American" - even though I'm actually Canadian. He may feel unthreatened if he remembers me. (and give me the key info) He is Bangladeshi, and his English is 75%.

Questions for some of those on cr0, since I don't want to mess it up. I know many of you have approached BIRs for info before.

- What are the key, simple things I should ask?
- I was hoping to get his base recipe, madras, tandoori marinade, and tikka masala (any important others?)
- Which key questions should I ask around oil, method, cooking times, etc?
- At what point do you think I should offer money (I'm that desperate!)

Appreciate your input.

--- Josh

[haldi]

Hi Josh
       You need afull sized base, precook chicken method, and one complete curry recipe (vindaloo or madras)
If you could get thet 100 per cent, everything else would follow.

[JerryM]

i certainly would not offer money - a big no no based on their (meaning eastern) outlook on life

i would go slowly slowly - more chance of building a relationship built on mutual gain  (his help has helped u to improve)

i think oil is probably my biggest bug bear - what happens to it in a BIR - i reclaim & recycle and it makes a difference but the effort involved is high and the Saffron doesn?t do it.

i feel the bases on the site are good enough (i particularly think the adapted CR02 to be v.close). i think we've generally got a long way to go on most recipes but this is what trial and error will solve once the fundamentals are in place. i think we need to know more about how the basic spice mix is adapted for each dish but this is too much for a phone call and probably something trial and error will crack.

it's as Haldi says something circumstantial that we are missing ie something that happens in a BIR that's not obvious sitting at home.

[Curry King]

It will be more difficult over the phone thats for sure, I would make sure what ever you do get you are sure is correct, nothing worse than going back through your notes only to find out your not sure about something!

[Derek Dansak]

Great post. having managed to get in my local bir kitchen 3 times now, i can offer the following advice.

1) find a bir where they are not too formal , and quite friendly, and relaxed.
2) spend lots of money over 6 months, and make some friends with the waiters.
3) let them know you are an amateur cook with a real interest in indian cooking.
4) after 6 months order a decent sized takeaway on a quiet day (e.g. mondays), and ask if you could see it being cooked. 
5) if you get this far, make friends with the chef before expecting to have all your questions answered. At this stage resist asking too much, and ruining all your hard work! keep things friendly and hopefully you might get in again.

6) dont get too serious as they will think you are opening your own rival BIR restaurant. I nearly made this mistake!

7)Dont ask basic questions such as 'whats in the spice mix', as all that info is already well documented on this site. Ask questions about things we dont know e.g does madras have just vegetable oil in it, or does it use reclaimed oil? Or ask them if madras has lemon or lime juice in it? if so how much?

8)what we really need on this site, is definate, accurate, recipies for the main bir dishes. therefore, ask questions about what ingredients are included in e.g chicken bhuna, and what quantities of things, such as garlic, spice mix are used in this dish.

9) Observe what they do,and write it down as soon as you leave the restaurant. specifically, the ingedients in each dish, and the amounts, and cooking times.
    If you find a friendly little restaurant, its quite easy to get a demo. and believe me its bloddy marvelous! the best day out i had all year! how sad, lol  ;D     
 
 

[chowie]

Yeah I'm going to be doing a similar thing to Josh, it's over the phone but better than nothing, was even thinking of sending them a recipe (one from here) and ask to advise on changes from that. Also we have the "non-threat" bonus of living in different countries to their BIR and not cook things up for our friends that maybe also visiting their restaurant.

Good advise from Derek, I will say I've done 1-3 with my old BIR but would love the chance to spend some time in the kitchen.

[JerryM]

excellent advice from Derek.

the only difficulty worth mentioning that's put me off in the past is the language barrier. whilst the front counter staff are easy to talk to the chef's tend not to be as good on english and conversation becomes difficult. the trouble is it's the chef who knows the stuff.

[Derek Dansak]

Go for it anyway Jerry, just watch what they do, and pay a few compliments, and dont worry about the language barrier. Once the dish you have ordered is cooked, you can thanks them for the demo, and exit swiftly. No chit chat required! if we all ordered a madras each week, and watched how they cook it, we would have it cracked in a few weeks time! how good would that be!

[scotty99]

Josh,

            Why don't you send an email to the BIR in Norwich instead of ringing him out of the blue. Tell him you used to eat there on a regular basis and have fond memories of your meals there, but have moved to Toronto now "where you can't get a decent curry for love nor money", and need some help in creating a curry as good as his, so need to try to make a good one at home. Basically suck up to him a bit ;D.

 Get a correspondence going with him and introduce the vital questions slowly. May be send him a base gravy recipe from here and see what he says from there.Tell him you have been experimenting and can't quite "get the taste" HA HA.

I reckon he will buzzing that someone from across the pond is showing interest in his food years after you lived here.

This may be a great opportunity to pick up some secrets as he knows your not going to open a rival take away across the road from him, and can't get a great curry in Canada, I'd say slowly slowly, we don't want to scare him away...lol......Now get to work on that email soldier!!!!

[joshallen2k]

Scotty,

He doesn't seem to have an email address, which is not a surprise. But I'll do some more googling, because that was my first idea.

I was planning on calling him this weekend or Monday.

Will report back either way.

-- Josh