Quote from: haldi on January 15, 2012, 09:48 AM
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.

Quote from: curryhell on January 14, 2012, 07:00 PM

Quote from: jb on January 14, 2012, 06:22 PM
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.

From memory not many bases on here call for the use of whole spices.The only one I can think of is the Kushi base.This does include bay,cloves,cardamom and star anise.I have to say when I made this it had a wonderful flavour(didn't use mace) and my curries were superb but then others on here didn't rate it.Interestingly they gave a seperate recipe for korma base.

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!!

Many thanks Chriswg really looking forward to it and to meeting some fellow Curry-heads at last.

One thing I forgot to mention is the fact that with my lessons with Abdul I had to provide all of the ingredients myself;meat,spices,pastes,veg etc(which I may add was not a problem).Seems to me this 60 pounds includes ingredients as well as the expertise of  BIR chef.It may or may not produce a breakthrough but I can honestly say that after having someone actually show me BIR  personally my curries improved greatly.Like I said to me a chance too good to miss.

Quote from: Stephen Lindsay on January 11, 2012, 03:39 PM
Being in Scotland this would be too far away but I think it's a cracking idea and

I tried my oven this afternoon,very impressed so far.Only cooked some plain chicken(no marinade) basically just to get a feel of the thing.It got hot,very blooming hot can't imagine putting my arm in for the naan breads!!!  It cooked the chicken just right;a little charred on the outside but really moist inside.Hopefully if he weather continues I'll start to do some real stuff.

Count me in for this...dates are fine for me

Quote from: curryhell on January 11, 2012, 12:58 PM

Quote from: jb on January 11, 2012, 11:04 AM
I had a bit of trouble getting hold of some charcoal,seems a lot of places don't stock it during the Winter.I found some today at my local garage.It does take a couple of burns as said before I can try some naan breads.

You've got to admit jb that a request for charcoal in the middle of winter is unusual, but then again only if you don't own a tandoor ;D

The assistant did give me a really funny look actually when I put it on the counter.I explained it was for my new tandoori oven(she was Asian by the way)...she couldn't stop laughing!