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Introducing Anthony Goolab - the Curryman.   He teaches curry lovers how to recreate that elusive restaurant taste in their kitchens. Authentic curry cooking is different from  restaurants, and some of the books on the market claiming to give people these skills do not quite deliver.

Curryman, hailing from Guyana,  specialises in restaurant style West Indian and Indian Cookery that will make your party hot news!   He  caters for parties or dinner parties at any time.

He will create sauces for your own taste, as well as dry rubs, mop sauces, glazes and marinades. If you are a vegetarian, He can cater for that also, on separate grills.

Curryman  also offers  barbecue service, whatever the season, and can pass on some of the tricks that take the confusion out of barbecuing.

Curryman  will  show you the secrets of being a great grill jockey.  Contact him before your next grilling!

 

The Curryman  has developed methods that create very authentic restaurant tastes in the home. He takes  clients through the various stages which at first can seem quite daunting, but with my methodical approach, after a few goes, they become very comfortable and satisfied with the results.

 

There are two types of packages on offer. The basic training package provides  clients  with the following:

 

1. Learning the herbs and spices and their use in Indian Restaurant style cooking or Caribbean Restaurant style.
2. Preparation of the base sauces and basic dishes that are cooked further to produce their favourite dishes.
3. Preparation of the final dish(es)

 

Curryman offers a postal service for the prepared spices, ready for home or business use in the dishes taught.   This is very reasonable and saves the client from having to hunt the various ingredients; there are 15 items in Garam Massala.

 

The more advanced package offers:

 

1. Learning the herbs and spices and their use in Indian Restaurant style cooking. or West Indian Restaurant style.
2. What to look for when buying the herbs and spices in order for  to get the best tastes.
3. Preparation and storage of the spices; in particular Garam Massala. The correct application of steps 1 & 2 is crucial in many dishes and sometimes proves to be a stumbling block.
4. Preparation of the base sauces and basic dishes that are cooked further to produce favourite dishes.
5. Preparation of the final dish(es)

 

 

Anthony Goolab  has trained with chefs and approaches this type of cooking from a different angle; science. By understating the processes that take place in the pot, He is able to show clients techniques that will not only improve their West Indian or Indian meals, but day to day cooking.

 

Contact Curryman  on 01707 895601 or 07969 123078 or through this email address currycre8tor@hotmail.com