Before I took up Chris's offer, I got in touch with Adey Payne from Curried Away (Boston, Lincs) I'd heard he was giving lessons so I asked for details, I received a nice reply but I never pursued it because of the cost of travelling. Some of you might be interested so here's the reply he sent me -

Hi Ken,

Thanks for your interest

We are currently running the classes on alterate Sunday mornings, however,we are now in a position to fill the vacant Sundays with a new class starting on 10th March. The course covers full insight of BIR secrets, and everything you need to know to recreate the perfect curry at home, just like from your favourite Indian .

The course is in 3 stages, comprising of 5-6 4 hour lessons per stage. You are not obliged to complete the course if you feel it isn't for you, however we do recommend you at least complete stage 1. Course price is

It brings back good memories, I cooked the same curry on that hob  ... and by the look of it your missus made a better job  ;D

Cheers,
Ken

Nice one Chris  ;D ... it really is ABC if you know how 

The cookery lesson I had from Chris (h4ppy-chris) was all I would ever need, I'm now cooking curries that replicate, and improve on, anything I can buy locally (Sheffield)
it

Excellent report back, looks like you all had an informative day.
What's also interesting is they don't use aliminium pans, I'm still not sure if ali pans are safe to use 

Cheers,
Ken

Quote from: chewytikka on March 27, 2013, 01:24 PM
If you can cook, you can cook a curry on any heat source, but if your going to cook a 100 in 4hrs you need high output (btu/hr) burners. a simple fact.

... Common sense is priceless CT 

Sadly I find this such an interesting argument 

I think we need a Heston Blumenthal to explain the science behind all this. I don't see why we shouldn't get an intense flavour from a lower flame cooked over a longer period, we are only talking about an extra 5 minutes or so   
Even on a bog standard domestic hob you will get flames, ... if you really want flames  :

Quote from: RubyDoo on March 22, 2013, 08:45 PM

Quote from: Phil [Chaa006] on March 22, 2013, 07:33 PM

Quote from: h4ppy-chris on March 22, 2013, 07:27 PM
Goncalo has not replied  : and my invite to Goncalo stands.

So let's get that vital second opinion.  Goncalo, I am happy to contribute

Quote from: chewytikka on March 22, 2013, 05:08 PM
I agree Ken, Pataks pickles are hard to beat.
https://curry-recipes.co.uk/curry/index.php/topic,11454.msg87596.html#msg87596

Whoh! ... bring it on    ... sadly for me I missed that post 

Quote from: solarsplace on March 22, 2013, 10:26 AM
Hi

Spring is (supposed to be) in the air!

How about making it into some marinade with little yoghurt and lemon juice etc. - marinade some chicken pieces and fire up the BBQ?

Cheers

I'll second that. I think Pataks come into their own when used as marinades. Has anyone tried Pataks mixed pickle, I can't get enough of it, works excellent on a Cheddar cheese sandwich 

Cheers,
Ken

I do hope this can be sorted out sensibly; Chris really does have something to offer this forum that will get folks to where they want to be. If people could make the BIR curries I did with Chris on Monday I'm sure their quest would be more or less over. I can honestly say I