Curry Recipes Online

Curry Photos & Videos => Curry Videos => Topic started by: Kashmiri Bob on July 18, 2014, 01:31 PM

Title: From Birmingham to Bombay
Post by: Kashmiri Bob on July 18, 2014, 01:31 PM
Just started watching Episode 1.  Not bad at all.

Episode 1

https://www.youtube.com/watch?v=E6afkSPLHc0 (https://www.youtube.com/watch?v=E6afkSPLHc0)

Episode 2

https://www.youtube.com/watch?v=CODP-koub6w (https://www.youtube.com/watch?v=CODP-koub6w)

Episode 3

https://www.youtube.com/watch?v=07YjPrsoJPA (https://www.youtube.com/watch?v=07YjPrsoJPA)

Episode 4

https://www.youtube.com/watch?v=t3USLyuXJWI (https://www.youtube.com/watch?v=t3USLyuXJWI)

Episode 5

https://www.youtube.com/watch?v=BQ1EXBSYnBo (https://www.youtube.com/watch?v=BQ1EXBSYnBo)

Rob  :)
Title: Re: From Birmingham to Bombay
Post by: DalPuri on July 19, 2014, 01:47 PM
Never liked the guy when i first saw him on telly 20 years ago.
The only things i found interesting was the different ratio's of g/g paste between all the chefs and the fact that the UK chefs all went traditional rather than using their gravy.
And, i think the chefs in India were just humoring him when it came to the final taste tests  :P
Title: Re: From Birmingham to Bombay
Post by: MonsieurBadgerCheese on July 19, 2014, 01:57 PM
Watched the first one last night. Agreed, the guy is very irritating. Almost had to switch off after 5 mins of watching him nervously shifting from foot to foot whilst sticking his wooden spoon in the chef's pan every time he added a new ingredient!
Title: Re: From Birmingham to Bombay
Post by: littlechilie on July 22, 2014, 08:45 AM
Agreed  :)
Title: Re: From Birmingham to Bombay
Post by: George on July 22, 2014, 01:50 PM
Just started watching Episode 1.  Not bad at all.

Many thanks for posting the links. I agree they are interesting and I don't find the presenter irritating at all. He's a lot better than some self-appointed individuals who film themselves closer to home. I expect he knows more about cooking a half-decent curry than they do, as well.