Pages1 2 3

Author Topic: CBM Little India Part 1  (read 26,301 times)

AI Summary
The discussion revolves around a video showcasing cooking techniques at a new kitchen called Little India, highlighting the chef's active cooking style and the smoky flavors achieved in dishes like Saag Bhaji and Mushroom Bhaji. Community members express appreciation for the video, share their experiences with similar cooking methods, and inquire about specific ingredients and techniques used by the chef. Overall, the consensus is that the video provides valuable insights into achieving authentic flavors in Indian cooking.

0 Members and 1 Guest are viewing this topic

Offline Curry Barking Mad

  • Spice Master Chef
  • *****
  • Posts: 512
  • Location: March, In the Fens.
CBM Little India Part 1
« on: April 09, 2012, 02:15 PM »
Hi All,
For those of you that don't venture onto RCR then here are a couple of overview videos from a new kitchen that I have gained access to.

The first video from Little India.

Just to make a few points........

This chef is very active in his pan and spoon action, bits of onions flying allover on occasions

You will notice debris under the burner range, this builds up during the evenings cooking. The trays are removed at the end of the night for cleaning. (Just in case anybody thought it was always like this  ::)

You will also notice his Sag Bhaji has no gravy at all added and the Mushroom Bhaji has the smallest amount.

You will see how dark the chef allows the residue in the pan to get, this is deliberate on his part. He did it with all the side dishes that I saw him cook. Having tasted a couple of them I can see why. They weren't burnt but had a fantastic smoky taste to them.

And watch for the the little mishap.............

Anyway, enough of all that, I hope you enjoy the video.....

Cheers,
Mick

www.youtube.com/watch?v=oCnALQiliBg

Vimeo video replaced with youtube equivalent on 24 April 2012 by George upon request by CBM
Logged

Offline Salvador Dhali

  • Spice Master Chef
  • *****
  • Posts: 539
  • Location: West Sussex
Re: CBM Little India Part 1
« Reply #1 on: April 09, 2012, 02:50 PM »
Top work as always, CBM - much appreciated.

This is almost a carbon copy of how the chefs at my favourite local BIRs make their saag and mushroom bhajis, and is the method I try to replicate at home.

People on both forums often ask where that smokey flavour comes from... Well, here it is!
Logged

Offline natterjak

  • Elite Curry Master
  • *******
  • Posts: 1,237
Re: CBM Little India Part 1
« Reply #2 on: April 09, 2012, 03:10 PM »
Great video mick, thanks for posting it. I noticed your spice trays in one of your other videos, mind if I ask where you got them?

Easy Flaming on Vimeo
Logged

Offline Micky Tikka

  • Elite Curry Master
  • *******
  • Posts: 1,052
Re: CBM Little India Part 1
« Reply #3 on: April 09, 2012, 03:36 PM »
shame video not working for me
tried this dish a few weeks ago felt my dish was too dry and was burning  bottled it and threw in some gravy :-\
Logged

Offline Curry Barking Mad

  • Spice Master Chef
  • *****
  • Posts: 512
  • Location: March, In the Fens.
Re: CBM Little India Part 1
« Reply #4 on: April 09, 2012, 03:43 PM »
Quote from: natterjak on April 09, 2012, 03:10 PM
Great video mick, thanks for posting it. I noticed your spice trays in one of your other videos, mind if I ask where you got them?

Easy Flaming on Vimeo

Hi Natterjack,
I got them from Nisbets
I made my own frame to hang them from, I thought the money Nisbets wanted for the hanger was a bit excessive.
Cheers,
Mick

CBM Little India Part 1
Logged

Offline curryhell

  • Jedi Curry Master
  • *********
  • Posts: 3,282
  • Location: Essex
Re: CBM Little India Part 1
« Reply #5 on: April 09, 2012, 04:06 PM »
Excellent video Mick.  That certainly will help in my quest for  a dry tasty sag aloo  :D. Very professional arrangement there in the curry shack.  That king prawn masalla looks damn good  :P
Logged

Online martinvic

  • Indian Master Chef
  • ****
  • Posts: 468
Re: CBM Little India Part 1
« Reply #6 on: April 09, 2012, 04:08 PM »
Nice one, as always, Mick. 8)

Look forward to the follow ups.

Martin
Logged

Offline haldi

  • Elite Curry Master
  • *******
  • Posts: 1,151
  • Location: Nottingham
Re: CBM Little India Part 1
« Reply #7 on: April 09, 2012, 05:57 PM »
Quote from: Curry Barking Mad on April 09, 2012, 02:15 PM
Hi All,
For those of you that don't venture onto RCR then here are a couple of overview videos from a new kitchen that I have gained access to.
Thanks so much for posting
Great to see how these things are done
Is the Saag Bhajee really good?
Logged

Offline Curry Barking Mad

  • Spice Master Chef
  • *****
  • Posts: 512
  • Location: March, In the Fens.
Re: CBM Little India Part 1
« Reply #8 on: April 09, 2012, 06:07 PM »
Quote from: haldi on April 09, 2012, 05:57 PM
Quote from: Curry Barking Mad on April 09, 2012, 02:15 PM
Hi All,
For those of you that don't venture onto RCR then here are a couple of overview videos from a new kitchen that I have gained access to.
Thanks so much for posting
Great to see how these things are done
Is the Saag Bhajee really good?

Hi Haldi,
Yes it is,
Very tasty, simple flavours with little spicing but with the smoky background flavour.
Mick
Logged

Offline chewytikka

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1,951
Re: CBM Little India Part 1
« Reply #9 on: April 09, 2012, 08:09 PM »
Hi Mick
Nice Vids and good to see your behind the scenes again.
Great advert for Little India and their range burners look pristine, compared to most I see, after an hour or so currying.
A very good Chef, just by the amount of work he puts into a simple CTM

Good dry Saag and Bhindi Bhaji, even the one on the floor. (part 1)
Interesting that it looks as if the Chef uses Mixed powder, as well as Haldi and Salt in those.
Just the way I like it. In fact all the dishes look familiar and well cooked.
I'd eat there anytime, if I'm ever down that way.

Couple of questions...
Do they use G&G as well as a Garlic and oil mix and mostly Vegetable Ghee to start off some dishes.
The Nawabi, around here usually has Mango pulp added, was there any in the Little India dish.

The Bengali Mirch, I know as a Jhal - Jhul, a popular hot dish served here in Shields.

Thanks for sharing Mick ;)
cheers Chewy
Logged
Pages1 2 3