Hi JB

Yes the picture causes confusion, but for 100% certain it was veg ghee. The small pot was just for convenience to keep some warm on the range top.

Cheers

Quote from: Les on February 14, 2012, 11:41 AM
Does anyone know where AZ learned his craft from?
Or was he self taught?
Well done you guy's, and thanks for sharing with the rest of us

Les

Hi Les

Az told us that since leaving school, he has been working in Indian restaurants and TA's. Apparently he started as a plate washer and worked his way up learning on the job by watching the other chefs and now owns several restaurants and a supply business that supplies  other Indian restaurants.

CHeers

Hi

Just to add to what Chris said, which I totally agree with:

As has already been said, Az suggested that we would be able to cook curry just like the restaurant at home, but it would take longer due to our home cookers (for most people) not being as powerful as his restaurants. However, I suspect he was not quite aware about just how fanatical we all are about BIR curry! as he suggested if we went to the trouble of pre-cooking chicken for example we might as well just go to our favourite restaurant.

The topic of the use of high heat and large burners has already been debated, and often ferociously! - but it is a fact, a fact that we witnessed - we had extreme heat, flaming pans, blue smoke that smelled beautiful while at the same time making people even over the other side of the kitchen cough (although not the other chefs - suppose they are used to it?).

They treated their ranges and pans like a blacksmith forging a horse shoe. A non-stick pan and spatula would be destroyed in minutes. Whether we like it or not, this is part of the process and happens, therefore it is a factor in the final outcome. You know when you are approaching the same thing in your kitchen because it will be full of smoke - you will need to turn on your extractor fan and open the window / door.

I am not saying that you cannot create a delicious BIR curry on an electric hob, I know you can. But there are a lot of people on the forum craving that last 5 - 10% or that smoky taste!

Az said it normally takes years to become a great chef in an Indian restaurant, it all about just knowing, feeling and judging when the parts of the process are right.

Just try a little at a time, browning your G&G just that little bit more, frying your spices just that little bit further and learn for ourselves!

Hi

Well, had a bit of a learning experience here... first time using Premier Elements video editing software bought 6 months ago (been sitting on shelf since), first time uploading to You Tube (third attempt now), first time in a proper restaurant kitchen....

Anyway, without further delay here is CurryHell cooking his 'Chicken Phall' - I hope you enjoy the footage. There is much more to come over the next few days.

You can see all the ingredients used in the video apart from the jar of stuff. The stuff is Mr. Naga (I think that's what its called) as popularised on the forum by ChewyTikka.

Indian / Asian - Restaurant Chicken Phall

Hi

I have a lot of video footage from the day such as forum members cooking various dishes under direction of Az including Bhuna, Roshney, Phal and Az cooking Saag Bhaji for example.

Planning to make a start on trying to get this tidied up and may be to start uploading tonight. Would these be best posted in this thread or would a separate 'Cooking Lessons with Az - Video Clips & Notes' thread be better?

Perhaps JB would care to post his notes in there too - maybe more helpful to the forum members if they are together?

What do we think?

Thanks

Hi

Just a quick couple of images from the day. Also have lots of video footage of all the various things being cooked such as the base sauce and several individual curry dishes and sides. Will endeavour to sort through and post as soon as possible. JB has taken thorough notes too, so hopefully everyone on the forum can get some good tips from the lessons.

Big thanks to ChrisWG for organising the event and Az of Zaal restaurant in Fleet Hampshire (http://www.zaalfleet.com/index.php) and his staff for putting on superb lessons.

Good to meet all the other chaps face to face, Natterjak, JB, CurryHell.

Az does cook very, very fast and very, very hot - and yes - I did rather singe my Vindaloo

(Click on the image to see the whole thing! - Most of the dishes we cooked)



(Click on the image to see the whole thing! - Front of house, about to sit down and sample)


Regards

@Ray

Cracking witty response! bet that wiped any smug look off his face  ;D

@Jerry

Many thanks for the confirmation of your spoons dimensions, much appreciated.

Regards

Quote from: joe36 on February 03, 2012, 03:58 PM
Hi all. Is there a Kushi Garam masala (from the book) which goes in the kushi spice mix. Thanks

Hi Joe

AFAIK there is no custom Kushi Garam Masala mix. Personally I just use one of the commonly available ready mix Garam Masalas such as East End, Natco or Rajah etc. I think it is only 1 tsp in the mix anyway which is quite a small quantity compared to the rest of the powders in the mix.

Thanks

Quote from: jb on February 03, 2012, 07:59 AM
Hopefully this is still ok for this Sunday,having a few pc problems I'm not sure if my PM to Chriswg was sent correctly

Hi jb

I got your 'group' reply pm, so it would appear that it sent with no problems. Have not heard a reply from ChrisWG though. He did say he found it difficult to check the forum at work, so I guess if we have not heard anything reasonably soon we should try his gmail address.

Thanks

Hi Chewy

Thanks for the advice and links, much appreciated. Looks the business and at a decent price.

Quote from: Phil (Chaa006) on February 02, 2012, 10:06 AM

Quote from: solarsplace on February 02, 2012, 09:46 AM
I may be ultra-sad and measure the length of Az's 'curry spoon' this week end (hopefully curry lessons will be all good and go ahead) as that could just reveal the true optimal length of a professionals tool

Are you sure it's all about length, Ray ?  My understanding (from a number of sources) is that the real skill lies in what one /does/ with the tool, rather than with in its length (or width) per se ...

Phil, there is no need to start questioning Ray's length now is there

But yes, as you quite correctly point out, one needs a good technique too

Cheers