Topic: Cooking Lessons with Az

[976bar]

Hi Chris,

Just a suggestion here....

I think I would like more time spent on cooking more varieties of main dishes than learning how to prepare Garlic & Ginger paste which is pretty much standard, and Onion Bhajis/naan breads etc which are pretty much anything everyone can do quite easily... especially as most of us don't have a tandoor to prepare such breads in anyway...

I'm not speaking for everyone here and if everyone else would like more of the G&G puree/onion bhaji/naan bread mixes then leave as is...

Just a suggestion....

[jb]

I'm really looking forward to this.Chriswg I don't know how you've befriended this guy and persuaded him to let us in his kitchen but well done.I have so many questions I think we're going to be there all day!! His menu looks very nice.I noticed he does chicken tawa,my local does this(spices) hopefully he'll answer a few questions about it.If he would allow us to bring cameras that would be nice.The itinerary looks good,especially the tikka,tandoori naan etc section for obvious reasons!!I'm still pestering my local for some lessons,I was in there last night and I think they may be coming round to the idea so watch this space!! By the way the wife thinks I'm bonkers(or obsessed) having more lessons...tandoori oven,new spice grinder,new curry pan from Julian(which is very good by the way) oh and another book called Prashaad-cooking with Indian Masters...like I needed another curry book!!

So you are trying to talk Spice into giving you some lessons eh jb.   Keep me posted on how this develops.  I hope to get in there soon for an NIS and one to take away for comparison purposes ;D. Looking forward to  Sunday fortnight myself and i hope to get to Abdul's sometime soon.

Yep trying my hardest to get into Spices,I'll keep nagging don't worry.Actually I've just got an email back from the Manager at the Preem in East Tilbury.Apparantly they're doing lessons again,I'll take a trip down and have a chat I think.

[haldi]

This is too far for me.
It's a round trip of 280 miles
But what would be brilliant is a simple madras demo
The more spiced recipes hide the subtle flavour that seems so hard to achieve
It needs to be made with a small version base
I know this is not a practical proposition, but seeing a full sized base would solve a lot of problems too
So if it turns out that all small bases are sub standard, then at least you have the option to make and freeze a big one

I'm really sorry I can't go

[curryhell]

Yep trying my hardest to get into Spices,I'll keep nagging don't worry.Actually I've just got an email back from the Manager at the Preem in East Tilbury.Apparantly they're doing lessons again,I'll take a trip down and have a chat I think.

If you get into Spices kichen that would be fantastic.  I should start pushing too.  I'm off for a  fortnight in a couple of weeks so  maybe i'll sow the seeds myself as this would be ideal .  Re. Preem, you can never have to many lessons or visit enough kitchens in our search for the holy grail ;D.  2012 seems to be getting off to a very good start on the curry front.  Long may it continue 

[Peripatetic Phil]

As I won't be taking part in the first run of this, my input is probably not welcome, but from a purely personal perspective I would have thought that focussing on one style of BIR cuisine would probably be more beneficial than trying to focus on many, and then being able to remember at most a few.  In other words, if it is to be a Tandoori day, then focus on tandoori dishes, naan & raita; if it is to be a curry day, then focus on curries, rice and chapatti/paratha; but don't try to do both on the same day or there may be too little time for each and too much to take in. 

** Phil.
--------
P.S. Gary -- "those of you in kent may have heard the radio advert, Phil ?"

'fraid not : the only time I have time to listen to the radio is when I am in the car, and then it is invariably tuned to Radio 3 or (if R3 is particularly dire), Classic FM.  And listening to R3 these days makes it only too clear why a friend used to have as his e-mail signature "Keep Radio3 <> Classic FM".  Sadly he failed to have any influence, and now the only way of telling them apart is that one features paid-for advertising ...

[curryhell]

As I won't be taking part in the first run of this, my input is probably not welcome, but from a purely personal perspective I would have thought that focussing on one style of BIR cuisine would probably be more beneficial than trying to focus on many, and then being able to remember at most a few.  In other words, if it is to be a Tandoori day, then focus on tandoori dishes, naan & raita; if it is to be a curry day, then focus on curries, rice and chapatti/paratha; but don't try to do both on the same day or there may be too little time for each and too much to take in. 

I am quite happy with the suggested programme, initially focusing on key things.  Hopefully, if this proves beneficial to all, including Az, the gatherings may start to focus on specific areas of the menu.  I don't think much will be missed.  As there are six of us, whatever one misses, i am sure another will pick up on  ;D

[jb]

This is too far for me.
It's a round trip of 280 miles
But what would be brilliant is a simple madras demo
The more spiced recipes hide the subtle flavour that seems so hard to achieve
It needs to be made with a small version base
I know this is not a practical proposition, but seeing a full sized base would solve a lot of problems too
So if it turns out that all small bases are sub standard, then at least you have the option to make and freeze a big one

I'm really sorry I can't go

Shame it's too far for you Haldi,you're pretty much what got me into this BIR forum/cooking etc.I'm sure whatever we learn will be posted on here no problem.I agree watching a simple madras would be superb,its one of the things that still eludes me,despite standing next to a chef in a T/A all night making it look so easy.Hopefully if it all goes well and we're all happy with our lesson maybe we can return as Curryhell sugested and focus on specific areas and dishes.

[George]

So far it looks like we have a group of 6 for the 29th January:
Curryhell
Natterjak
JB
Ramirez
Solar
976Bar

What about you? Assuming you'll be there, that makes seven.
7 @ GBP60 = GBP420

The tuition should be about 3.5 hours, by my reckoning.
So that's GBP120 an hour for the chef, less a bit for the food.
Not bad work, if you can find it, hence my initial surprise.

If any of my figures are far out, please tell me where.

[curryhell]

So far it looks like we have a group of 6 for the 29th January:
Curryhell
Natterjak
JB
Ramirez
Solar
976Bar

What about you? Assuming you'll be there, that makes seven.
7 @ GBP60 = GBP420

The tuition should be about 3.5 hours, by my reckoning.
So that's GBP120 an hour for the chef, less a bit for the food.
Not bad work, if you can find it, hence my initial surprise.

If any of my figures are far out, please tell me where.

George, are you paying for it?  No.  I am, willingly, as are the other participants.  Does the forum stand to maybe benefit from it? Yes.  I'd just leave it at that eh?  Or shall all participants agree not share what we get from the day because we've footed the bill for it?  In my opinion, and most likely in the opinion of all the others it doesn't work like that.  So quit winging and  enjoy and benefit from whatever comes from our trip.

[George]

So quit winging and the comments and enjoy and benefit from whatever comes from our trip (sic)

I'm only pointing out the maths for anyone who may be interested. Plus raising the question of whether Chris is attending/paying or not. If someone organised a holiday for six pals and was going himself, that person wouldn't normally get a free holiday. If he did, would that be fair?