Thanks for the video link. I certainly wouldn't spend money for all the fuss and trouble they go to for food which seems more about stylish presentation, rather than anything else. I suggest it's OTT. I'm after great taste and flavour. Even if some of their food tastes amazing, the quantities seems so small, I think it could be frustrating. As someone says in a comment below the video, you risk leaving still hungry.

Behind the scenes at Opheem. Some fabulous tips given away in this one:

https://youtu.be/13PyQRq8SmU?si=aPmXcszrYgU9DQkZ

Rob

To be fair they are huge lamb chops. Was a bit worried when he also ordered Chicken chops. The Guinea fowl Changezi could do with being a bit more oily, imo. And where is the mango chutney?

https://youtu.be/RaIVhor1CaY?si=tLbE6SmITNhRruuB

Rob

Just the one George. Opheem, Birmingham. Two Michelin stars. Had a look and they do Tandoori Hogget (sheep) Belly. I will sticking with my Kashmiri lamb chops for the time being.

Rob

That's got my juices flowing for my leftover Chicken Bollywood Blast.  Saag looks good Rob.  Any recipe for it?

Not an exact recipe Dave. Expect will of got most of it from on here somewhere.

Have been using fresh spinach lately. It’s often on yellow sticker. The big bags, not sure on amount. Steam it. After wilting down one bag, can cram another one into the basket. I use a potato masher to force the liquid out.

A little oil in the pan with chopped fresh garlic (lots) first, followed by chopped onion and salt (lots). A little turmeric powder. Chopped fresh tomato. A squeeze of lemon.








All mixed in. Usually store at this point, as a pre-cook. Frozen.





Partial defrost and take enough out for a portion of bhaji. A little oil, or butter.  More salt (to taste). I like to add some fresh chopped green chilli. A local TA use a masala in theirs; it’s fabulous. The Bangla Lounge or the Bangla Kitchen, I can’t remember. Here I used Jalpur GM (1/2 tsp), which is quite a lot, given its pungency; it’s heavy on black pepper too. As standard for the saag bhaji, fry hard and hot whilst bashing the living daylights out of it. It should catch. I have a small black iron frying pan for this, which is best, but I can’t find it.





Next time will try a chaat masala. Julian has said that some kitchens use it like a GM. Also, Yorkshireindian has suggested recently, I think, something on the lines of chaat masala being the secret to many of the TA side dishes.

Chicken Bollywood Blast?

Rob