4/30/2023 0 Comments Curry lounge nottingham70 % of what we sell in the restaurant is what we eat at home. We want to educate people that a balti isn’t just a generic sauce, it is quite dry and similar to a karahi. I think people are becoming more familiar with what curries are, cooking themselves but theres still a way to go. How do you think the face of curry has changed? I have cooked with wild sea urchinsin Copenhagen, you split them open and in the centre you get something exquisite which is like a scallop. What is the most unusual ingredient you have cooked with Raz? Keep it simple, use great ingredients, cook it properly, treat the customers well and give them an experience – there’s your meal! Curry Lounge Nottingham But Gordon taught us that we should only sell in the restaurant food we would want to eat at home, because many people are sick of going out of town to get a decent Indian meal. We had started by catering to everyones needs, if people wanted startdust in their food they would get it. When we first opened we didn’t have a clue how to run a restaurant and then Gordon came and told us we were running it like a plaything, which we were, but he taught us what food we should be serving. What was the experience of working with Gordon Ramsey like? It was a struggle at the start convincing people I could do it as I had never run a restaurant before but we opened in 2007 and thats when Gordon Ramsey came on the scene. Then in 2005 I got really bored of being a medical advisor, even though the salary was amazing I thought ‘sod this I want to do something for myself’and in 2006 the property where Curry Lounge is today came up in the most perfect location and I bought it. Whenever I was at home, in London or when I lived in Copenhagen I would have dinner parties just so I could cook. I wanted to do it at college but being Asian you have to be a Doctor or Lawyer so I went down the usual route and studied medicine for the family, worked for a drugs company but still always loved cooking. I always wanted to be a chef, even at school I did O Level cookery I was the only lad in the class and did really well. Where did the idea of opening the Curry Lounge restaurant come from? When friends heard Raz can cook well they would invite themselves round and ask me to cook for them so everything was self taught and I have had no professional training. I was only taught by my mum and gran and when I moved to London for two years I missed curry so started cooking for myself. I don’t class myself as a chef, i’m a cook. Gary Rhodes in the mid 90’s really got me thinking about actual ingredients and how to tweak receipes using different indredients. I was the eldest of the siblings and my mum taught us all to cook, sew and clean but I was naturally drawn to cooking. I watched my mum, my gran cook and was drawn to the kitchen. Owner and chef of The Curry Lounge Nottingham, A Secret Millionaire and apparently a few years ago Gordon Ramsey thought his restaurants Kitchen was a nightmare! I recently caught up with Arfan, who’s better known as Raz to talk to him about what’s he’s been up to recently… Arfan Razakįrom a young age I always loved cooking.
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