Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Kashmiri Bob on November 14, 2012, 09:47 AM
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Just noticed a stack of youtube videos uploaded about a month ago by this Indian and Bangladeshi restaurant. Only watched a few so far (this one and the staff beef curry). Interesting! Also, the chap narrating the cooking offers viewers to write to them if they want the recipes. See what you think chaps. If you search in youtube for Viceroy Abbots or pabda20 the whole lot should display.
Viceroy Brasserie Abbots Langley,watford cheff Imran cooking (http://www.youtube.com/watch?v=yJh3HjNcQQw#)
Rob
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Nice find there, GOTG - many thanks for sharing.
I love looking behind the scenes in BIRs, as you always come across new delights (I like the ingeniuous use of washing-up bowls to contain the pre-cooked meats in this kitchen. There's practical thinking for you!).
As always with these kitchen clips it made for interesting viewing (good to see a healthy amount of stock being spooned in from the pre-cooked chicken bowl. Something I like to do myself, but not all BIR chefs do this.)
The vindaloo looks good, but I've only had time to take a quick look at it, and was puzzled by a couple of things. First, apart from the addition of what he calls a 'naga' paste (which for some reason he attributes to the use of North African chillies), I didn't see any spices being added (unless they were in the chilli paste?). I may have missed it though, so will go back and have a closer look later.
And there are another 20 vids to check out, too.
Splendid.
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just watched all the vids, they are more of what they cook and not so much of how to cook.
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Seems to a quite a bit of pastes and off the shelf powders in the dishes. Quite like the idea of the Aloo Bhaji with finely sliced (chipped) potato. Might try that. The 2 egg Bengali Style Omelette with 3 chopped chillies looks like a winner.
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Thanks for sharing this. I particularly enjoyed the Paneer videos I love Sag Paneer, the mention of precooked spinach with onions and spices was refreshing to hear rather than tinned. I had never considered also, that they put cream in the dish. The Paneer chili masala looks fantastic as does the brinjal bortha and the Bengali omelette.
One thing that I noticed that I have to question though, is just how far the chef allowed the sliced garlic to cook before adding anything else. It was certainly close to burning in some videos.
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Good watch, genuine videos.
Nice to see a Watford Bengali Chef cooking the same as North East Bengalis.
His Bringle Bhaji (Borta) is spot on, and is a great stuffing for baked Capsicum.
cheers Chewy.
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I haven't watched the videos yet (lack of time) but do wonder whether the restaurant is really going to attract customers by portraying their kitchen in such an unfavourable light ? The poster frame of the video in post #1, whilst undoubtedly realistic and perhaps even typical of such restaurants, will surely put off the more fastidious customer, will it not ? I think if I were the owner of the Viceroy Brasserie I would get the kitchen staff to give those pots, pans, range and surrounding area a d@mn good scrub and then re-record. Bob, you are currently in a commercial kitchen : how do its cleanliness standards compare with those of the Viceroy ?
** Phil.
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I haven't watched the videos yet (lack of time) but do wonder whether the restaurant is really going to attract customers by portraying their kitchen in such an unfavourable light ?
I haven't watched the videos yet, either, but I'll attempt to offset your adverse comment by saying that I've eaten at that BIR (sit down meals) three or four times in the past 10 years. The food has always struck me as way above average - one of the best BIRs I know, anywhere. Of course, whether they give away much in the videos is a different question. I've never been ill, either, so I don't mind how untidy the kitchen might be, if they serve food as good as I tasted.
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I haven't watched the videos yet (lack of time) but do wonder whether the restaurant is really going to attract customers by portraying their kitchen in such an unfavourable light ? The poster frame of the video in post #1, whilst undoubtedly realistic and perhaps even typical of such restaurants, will surely put off the more fastidious customer, will it not ? I think if I were the owner of the Viceroy Brasserie I would get the kitchen staff to give those pots, pans, range and surrounding area a d@mn good scrub and then re-record. Bob, you are currently in a commercial kitchen : how are its cleanliness standards compared to the Viceroy's ?
** Phil.
Just checked it out on the FSA site, and it scores a 'generally satisfactory' 3 rating (so better than many). http://ratings.food.gov.uk/search/en-GB?bn=viceroy+brasserie&ba=abbots+langley&sm=1&st=1&pi=0&sc=%2fsearch%2fen-GB (http://ratings.food.gov.uk/search/en-GB?bn=viceroy+brasserie&ba=abbots+langley&sm=1&st=1&pi=0&sc=%2fsearch%2fen-GB)
As you say, Phil, it's undoubtedly realistic and typical, and a bit of a pree video clean up wouldn't go amiss, but as Chewy says, at least they're genuine. I've certainly been in worse kitchens. (I remember one in the Wapping area where the kitchen was right next to the toilets, where I was surprised to find a 25kg sack of onions... Food was superb though.)
It may well put off the more fastidious diner, but I'm definitely not in that category!
(Edit: thanks for the heads-up, George. If I'm in the area I'll pop in to taste chef Imam's fare.)
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Thats the first think i thought was the state of the place realistic i suppose
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I've watched all the videos.
All i can say is they must have the best gravy recipe in the world because the chef and his final dishes look dreadful.
Also some of the pans aren't being cleaned between curries which doesn't really bother me, but might do for some.
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Also some of the pans aren't being cleaned between curries which doesn't really bother me, but might do for some.
I am ambivalent about that. A freshly-used pan is essentially sterile, so I would not be concerned about cross-contamination, and if the two dishes are compatible spice-wise then I would do the same and not wash between. I was rather more concerned with the fact that the dishes and pan look as if they haven't had a scour for months !
** Phil.
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That place is a complete dump, discusting :o
im reluctant to have takeaways these days as the last one i had had a finger nail in it.
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Just watched a few videos that omelette and the aloo dish look terrible
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Just watched a few videos that omelette and the aloo dish look terrible
I must admit that the execution and presentation of the omelette was terrible but the recipe looks good though, don't you think?
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That place is a complete dump, discusting :o
im reluctant to have takeaways these days as the last one i had had a finger nail in it.
Your post makes it sound like you've been there. Have you?
It also makes it sound like you found a finger nail in a takeaway from the Viceroy. Was it from there?
If not, I feel your post is hardly fair. You should have said it looks like a dump from the video, if that's your opinion.Unless that place has suddenly gone downhill since the last time I visited, perhaps 18 mths ago, I can confirm that the dining room and service are perfectly acceptable, and the food even better. My friends agreed.
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I can confirm that the dining room and service are perfectly acceptable
yes your right looking at the video its a dump, would you really want to eat there knowing the kitchens looks like that on the video? i know i wouldnt!
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The Jalfrezi/Prawn Puri vid shows more of the kitchen (and the chef). All looks pretty good to me. I'd be happy with that trolley shown at the end of the vid being wheeled out to my table. And the naan looks to die for!
Rob :)
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base pan was loasy so was the cooking range, total disgrace, needs leaving out for the scrap man!
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Thanks for posting Rob. Enjoyed watching them all. Would love to see some of the many standard dishes being cooked. As for the "state" of the kitchen, i think there many up and down the country like it and i dare say there are probably plenty a lot worse :o. I hope to see more videos from them.
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Spotted the Chef of one of our local t/a cleaning his feet on the worktop through a partly open hatch into the kitchen :P got a refund and don't use the t/a anymore !
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I will emphasise, books/videos! all for publicity, quote: cory ander! unless anyone comes up with a major break through this is the best i can do. myself ive trawled websites you name it. infact 5 hour this evening,still the same recipes, over and over again more or less whats on here.
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Thanks for posting Rob. Enjoyed watching them all. Would love to see some of the many standard dishes being cooked. As for the "state" of the kitchen, i think there many up and down the country like it and i dare say there are probably plenty a lot worse :o. I hope to see more videos from them.
Yes, I thought they are really good. I think I will take them up on their offer for more info on the recipes. Reckon I'll write to them and include a stamped/addressed envelope (a big un!).
Rob :)
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Yes, I thought they are really good. I think I will take them up on their offer for more info on the recipes. Reckon I'll write to them and include a stamped/addressed envelope (a big un!).
How about offering to scour all their pots and pans and clean their range in exchange for some hands-on tuition ? Sounds like a fair swap to me !
** Phil.
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The chap narrating the Viceroy vids (Ali) had uploaded a new youtube describing his blog website. Base gravy and spinach bhaji recipes soon!
please check my blog (http://www.youtube.com/watch?v=jDO4pyFbyQk#)
Rob :)
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:D :D
I wonder who asked for the gravy and saag bhaji recipe ::) ::)
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The chap narrating the Viceroy vids (Ali) had uploaded a new youtube describing his blog website. Base gravy and spinach bhaji recipes soon!
please check my blog (http://www.youtube.com/watch?v=jDO4pyFbyQk#)
Rob :)
For those with no sound (or those, like this idiot, who forgot to turn it on ::)): http://www.myindian.biz/ (http://www.myindian.biz/)
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Ali is on a mission with these vids. Some new ones uploaded, including a tour of the sparkly kitchen, and a rather fine looking tandoori prawn dish involving 2 tbsp of Maggi Tamarina sauce. Got to give this a go!
Rob :)
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Chicken madras two-part youtube recently uploaded. Looks good!
The narrator is called Ala and not Ali as I posted earlier.
Rob :)
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Chicken madras two-part youtube recently uploaded. Looks good!
The narrator is called Ala and not Ali as I posted earlier.
Rob :)
Just watched both parts. Points of interest for me, in terms of how it varies from other BIR Madras dish videos we've seen, were:
1. Use of sliced/chopped garlic instead of garlic/ginger paste.
2. Spices straight into hot oil (usually diluted tom puree tends to go in first).
3. No dried methi leaf.
4. Less spices/mix powder than I've seen some chefs use. Looked to be around half a tablespoon of mix powder and half a tablespoon of chilli powder (though heat levels are augmented by the use of naga paste).
5. Much less tomato puree used than some chefs. I'd guess only a tablespoon or so, rather than the full chef spoon (2-3 tablespoons some put in). This results in a much lighter coloured Madras than some I've encountered (including my own).
6. A fairly lengthy reduction period, with the pan sitting over the flame bubbling away untouched (though I know lots of other chefs do this as well).
7. I didn't spot any of the traditional lemon dressing going in, though may have missed it.
8. Despite the lengthy reduction time, the end result is a relatively thin sauce. (Not a criticism, just an observation.)
Of course, the proof of the Madras is in the munching, but it's interesting to observe how different chefs approach the same dishes in slightly different ways.
For me, the most accomplished chefs are the ones who can extract more depth of flavour from smaller quantities of spices. I think many of us (including me) tend to err on the side of caution and use too much on occasions, so I'm going to try reigning myself in for the next Madras attack.
Looking forward to more from Chef Imram!
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Looks a Good Madras, the garlic and naga sauce make it his own.
Interesting that they make their own Naga Sauce and spiced Tomato Puree.
cheers
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Nice looking menu at the Viceroy Brasserie. The prawn/tamarind sauce dish (youtube video) I think is the Jhinga Suka. They also do a chicken one. Murgh Suka. Not heard of these before.
http://www.viceroybrasserie.co.uk/ (http://www.viceroybrasserie.co.uk/)
Rob :)
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Base gravy now added.
https://www.youtube.com/watch?feature=player_detailpage&v=IeUAU9bD04w (https://www.youtube.com/watch?feature=player_detailpage&v=IeUAU9bD04w)
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Interesting. Nothing new for us really. Minimal use of tomatoes which is probably compensated for with their own tomato paste during the finished dish cooking. Surprised at the volume of Carnation added and the thickness of the finished gravy :o. Looking at the texture I'd imagaine a considerable amount of diluting took place to get it to the ideal thickness :)
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Base gravy now added.
https://www.youtube.com/watch?feature=player_detailpage&v=IeUAU9bD04w (https://www.youtube.com/watch?feature=player_detailpage&v=IeUAU9bD04w)
Thanks for the heads-up. Just watched all SIX parts - three of which, for some reason, are just footage of the veg bubbling away.
Regular visitors to this site will recognise the method/ingredients, so while there's nothing new, again, there are some interesting points (at least to me, anyway). It's all about slight variations from chef to chef, establishment to establishment, to achieve essentially the same end.
Variation 1. Some chefs go for a slow tickover when cooking the onions/veg, others go for a vigorous boil, as here.
Variation 2. Some chefs add some or all of the spicing early on, some much later in the process, as here.
Variation 3. Cooking time. Some chefs cook the whole base in an hour before blending, some cook the veg for 45 minutes or so, add the spices, cook for a further hour, then blend, as here.
It would seem that there is plenty of room for individual interpretation of base basics. As long as you achieve a mildly spiced, well cooked and blended fusion of onions and veg at the end, that's the main thing. Precisely how you get there is all down to personal preference, and what you feel works best for you, based on your own experience.
A word of caution regarding spoon measures if you're going to replicate any of Chef Imram's recipes. To my eyes that looks suspiciously like a chef's spoon he's using to measure ingredients - not a tablespoon.
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Looks a Good Madras, the garlic and naga sauce make it his own.
Interesting that they make their own Naga Sauce and spiced Tomato Puree.
cheers
Ali has just posted a video showing how they make their naga sauce: How to make naga chilli sauce-scotch bonnet-indian restaurant cooking-viceroy abbots langley part 1 (http://www.youtube.com/watch?v=bFVFMw0cgPo#)
I made it last night, and it really is rather good!
I asked why they used Scotch bonnets from Africa (which Ali refers to as 'Ugandan naga') rather than naga morisch (bhut jolikia), suspecting that it would be down to a cost issue, and received this reply:
"Hi, thank you so much for watching my? videos, the reasons that we use Ugandan naga, rather than Indian or Bangladeshi purely due to cost.
I absolutely agree with you that the naga from the sub-continent are far superior in taste and flavour, but the traditional naga from Bangladesh or India costs about 20p to 30p each, where as the African naga costs around
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Good effort! And well done to Ali for offering you some of his produce. Just checked his videos on YouTube to follow the process right through. Interesting that he doesn't blend the chillies once cooked, but keeps them whole in a jar and only blends them as and when needed. I wouldn't have thought it would make much of a difference, but I dare say he'll know his own business best.
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I made it last night, and it really is rather good!
How does it compare to Mr Naga SD in terms of flavour and heat. This is definitely on the to do list as soon as i get some scotch bonnets :)
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Good effort! And well done to Ali for offering you some of his produce. Just checked his videos on YouTube to follow the process right through. Interesting that he doesn't blend the chillies once cooked, but keeps them whole in a jar and only blends them as and when needed. I wouldn't have thought it would make much of a difference, but I dare say he'll know his own business best.
I'm not sure about that either. Maybe after it's blended the flavour changes a little?
I blended mine immediately, and now have it in a jar in the fridge, where I'm looking forward to it maturing nicely.
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I love Mr. Naga and i also love and prefer the flavour of scotch bonnets, (in fact, next time i go to london, the guy down the trinidadian place is going to sell me a large coke bottles worth of his hot sauce for a tenner ;D Pure SB flavour!)
but to sell dishes as "Naga" when theyre actually scotch bonnets. ...hmmmm, i would feel duped.
A bit like passing off Pollack as Cod?
or supermarkets selling 2" long chillies and calling them birds eye chillies >:(
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I love Mr. Naga and i also love and prefer the flavour of scotch bonnets, (in fact, next time i go to london, the guy down the trinidadian place is going to sell me a large coke bottles worth of his hot sauce for a tenner ;D Pure SB flavour!)
but to sell dishes as "Naga" when theyre actually scotch bonnets. ...hmmmm, i would feel duped.
A bit like passing off Pollack as Cod?
or supermarkets selling 2" long chillies and calling them birds eye chillies >:(
Good point, but I don't think they make that claim on any of their dishes (certainly, having just browsed their menu on their website, I can find no reference to a dish with naga in it).
From watching the videos that Ali puts up, they add some of their 'naga'/scotch bonnet sauce to hotter dishes such as Madras and Vindaloo to add extra heat and another layer of flavour. As you'll see from the recipe, there's a goodly amount of panch poran and garlic in that sauce, which along with the chillies will give a lift to just about anything.
As it turns out, there does seem to be a chillie called the African naga: http://translate.google.co.uk/translate?hl=en&sl=da&u=http://billiggro.dk/chili/211-african-naga-chili.html&prev=/search%3Fq%3D%2522african%2Bnaga%2522%2Bchilli%26hl%3Den%26safe%3Doff%26client%3Dfirefox-a%26hs%3De2D%26tbo%3Dd%26rls%3Dorg.mozilla:en-GB:official%26biw%3D1760%26bih%3D855&sa=X&ei=XYa7UNWpCOWb1AW364DwDQ&ved=0CEgQ7gEwAQ (http://translate.google.co.uk/translate?hl=en&sl=da&u=http://billiggro.dk/chili/211-african-naga-chili.html&prev=/search%3Fq%3D%2522african%2Bnaga%2522%2Bchilli%26hl%3Den%26safe%3Doff%26client%3Dfirefox-a%26hs%3De2D%26tbo%3Dd%26rls%3Dorg.mozilla:en-GB:official%26biw%3D1760%26bih%3D855&sa=X&ei=XYa7UNWpCOWb1AW364DwDQ&ved=0CEgQ7gEwAQ):
Anyway, I'm not going to get too bogged down in semantics. Looking forward to trying it out in my next vindaloo!
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I'm loving Ali's videos, he seems very generous with his knowledge and I hope there will be many more to come. Has anyone got the link to the blog he keeps mentioning? I can't see the link anywhere. Thanks
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I'm loving Ali's videos, he seems very generous with his knowledge and I hope there will be many more to come. Has anyone got the link to the blog he keeps mentioning? I can't see the link anywhere. Thanks
I think it could be here (http://www.indianrestaurantcooking.com/).
** Phil.
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It just gets better and better. Saag bhaji uploaded along with chapatis :P :P
https://www.youtube.com/watch?v=ENx_bN9mJAQ&feature=bf_next&list=ULUKfbzju4cVI (https://www.youtube.com/watch?v=ENx_bN9mJAQ&feature=bf_next&list=ULUKfbzju4cVI)
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OMG! Lamb Saag this weekend for sure. Had a go several times in the past. Fresh spinach or frozen block. Just chucked it in the pan; never worked out. This is totally new info for me. Ali is the man!
Rob :)
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I've just watched the base sauce series (7 or 8 parts), and then the Chicken Madras (2 parts); my impression is that the base sauce added to the Chicken Madras was considerably more fluid than that which we saw at the end of the base sauce series. What do others think ? I was very surprised that Chef Imran added only just over a pint of water to 1kg onions; for the same amount of onions, Kris Dhillon adds 2 3/4 pints, as do I.
** Phil.
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Phil, I think this is one of the perils of restaurant chefs trying to adapt their recipes to be suitable for home users. Instead of just showing how they normally cook a batch of base in the restaurant they've filmed a small "home size" batch of base. You can be sure they have never cooked such a small quantity of base in the restaurant and chances are they've got the ratios of some of the ingredients a bit wrong.
I was pretty disappointed when i saw that video because I'd much prefer to see a full size base being cooked so we know that we are seeing how they actually cook their base, not a one-off attempt to scale things down where we are reliant on their maths being right (judging from the outcome it wasn't.)
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I've just watched the base sauce series (7 or 8 parts), and then the Chicken Madras (2 parts); my impression is that the base sauce added to the Chicken Madras was considerably more fluid than that which we saw at the end of the base sauce series. What do others think ? I was very surprised that Chef Imran added only just over a pint of water to 1kg onions; for the same amount of onions, Kris Dhillon adds 2 3/4 pints, as do I.
** Phil.
As Natterjack points out, it's no doubt partly down to the problems associated with scaling down recipes - and partly to do with the limitations of the YouTube 10-minutes per clip max. (And I think Ali will be the first to admit that he's only just starting to get to grips with all this. Not a bad start though!)
But we must also consider that each chef has their own approach to preparing a base. Some prefer to use plenty of water and get a good rolling boil going, others prefer little to no water and a gentle tickover. Either way, all of them will adjust to the consistency they like by adding extra water at the blending stage (and indeed after, as bases tend to thicken when left overnight).
Although they may have a few shortcomings in terms of quantities/methods, etc., I must say I'm enjoying these regular video exposes from the Viceroy. They're refreshingly 'real' and honest (or at least they come across that way).
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OMG! Lamb Saag this weekend for sure. Had a go several times in the past. Fresh spinach or frozen block. Just chucked it in the pan; never worked out. This is totally new info for me. Ali is the man!
Rob :)
Rob, if you're into your saag do have a good read of this thread: http://www.curry-recipes.co.uk/curry/index.php?topic=7892.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7892.0)
I'm not mentioning it because I started it, but because of the subsequent development work from other forum contributors. For instance, although the Viceroy prepares their saag with no spicing (fine for adding to other dishes, such as saag aloo, lamb saag, etc), if you're wanting a saag bhaji as a standalone side dish, then it really does benefit from the addition of some subtle spices. Even just a touch of turmeric gives it a lovely lift into BIR heaven, but as CH and others have found, a little mix powder takes it a stage further.
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OMG! Lamb Saag this weekend for sure. Had a go several times in the past. Fresh spinach or frozen block. Just chucked it in the pan; never worked out. This is totally new info for me. Ali is the man!
Rob :)
Rob, if you're into your saag do have a good read of this thread: http://www.curry-recipes.co.uk/curry/index.php?topic=7892.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7892.0)
I'm not mentioning it because I started it, but because of the subsequent development work from other forum contributors. For instance, although the Viceroy prepares their saag with no spicing (fine for adding to other dishes, such as saag aloo, lamb saag, etc), if you're wanting a saag bhaji as a standalone side dish, then it really does benefit from the addition of some subtle spices. Even just a touch of turmeric gives it a lovely lift into BIR heaven, but as CH and others have found, a little mix powder takes it a stage further.
Thanks Salvador. Great reading. I havent had proper saag in years. It seems to have disappeared from many TA menus here, and where available served as a watery gloop. I will be squeezing my defrosted blocks like a good un later on today. Also slicing lots of garlic in readiness for UBs naan recipe.
Rob :)
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OMG! Lamb Saag this weekend for sure. Had a go several times in the past. Fresh spinach or frozen block. Just chucked it in the pan; never worked out. This is totally new info for me. Ali is the man!
Rob :)
Rob, if you're into your saag do have a good read of this thread: http://www.curry-recipes.co.uk/curry/index.php?topic=7892.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7892.0)
I'm not mentioning it because I started it, but because of the subsequent development work from other forum contributors. For instance, although the Viceroy prepares their saag with no spicing (fine for adding to other dishes, such as saag aloo, lamb saag, etc), if you're wanting a saag bhaji as a standalone side dish, then it really does benefit from the addition of some subtle spices. Even just a touch of turmeric gives it a lovely lift into BIR heaven, but as CH and others have found, a little mix powder takes it a stage further.
Thanks Salvador. Great reading. I havent had proper saag in years. It seems to have disappeared from many TA menus here, and where available served as a watery gloop. I will be squeezing my defrosted blocks like a good un later on today. Also slicing lots of garlic in readiness for UBs naan recipe.
Rob :)
Splendid! But do watch those pinkies when finely slicing that garlic - especially if using the highly risky and ill-advised mandolin slicing technique I favour (for reasons unknown even to myself. Perhaps I like living dangerously).
You're dead right about the demise of the saag bhaji, though there are still some places that knock out a blinder. On which point, well worth visiting (or revisiting) CBMs excellent Little India footage to see a true exonent of the dark art of saag bhaji at work: http://www.curry-recipes.co.uk/curry/index.php?topic=8196.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8196.0)
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You're dead right about the demise of the saag bhaji, though there are still some places that knock out a blinder. On which point, well worth visiting (or revisiting) CBMs excellent Little India footage to see a true exonent of the dark art of saag bhaji at work: http://www.curry-recipes.co.uk/curry/index.php?topic=8196.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8196.0)
Yes, watched part 1 so far. Almost spilled my cuppa when that lovely looking bhaji hit the deck! Will watch the other parts later. Have to go to tesco and get some frozen leaf spinach. Had some defrosting this afternoon, but just noticed they are chopped spinach blocks. No good. Chopped as in chopped up fine, like sawdust.
Rob :)
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Just read the Viceroy menu and they must know we like curry porn on cR0 ;D
Rob
Once you've made a few Shag Bhajis or Shag Aloos with frozen leaf, have a go with Fresh Spinach.
Different again, much dryer and lighter.
Old video clip from my local here, with little extras Onion, Garlic, Jalapeno Chilli and Tomato
http://www.southtyneside.com/sizzler/saag.html (http://www.southtyneside.com/sizzler/saag.html)
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Once you've made a few Shag Bhajis or Shag Aloos with frozen leaf, . . .
Shurely shome mishtake (or Freudian frustrashion) . . .
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Once you've made a few Shag Bhajis or Shag Aloos with frozen leaf, . . .
Shurely shome mishtake (or Freudian frustrashion) . . .
Not at all! See: http://www.viceroybrasserie.co.uk/scripts/prodList.asp?idCategory=86 (http://www.viceroybrasserie.co.uk/scripts/prodList.asp?idCategory=86) (scroll down to the bottom few entries...)
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Not at all! See: http://www.viceroybrasserie.co.uk/scripts/prodList.asp?idCategory=86 (http://www.viceroybrasserie.co.uk/scripts/prodList.asp?idCategory=86) (scroll down to the bottom few entries...)
I think you can glean from their spelling of "Masala" that English transliteration of Indic words is not their strong point : "DERESH MASSSALA
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Ali has posted a few more vids. This one is on base (20 kg onion):
December 11, 2012 8:05 PM (http://www.youtube.com/watch?v=_kwr3R-B3rs#)
Another shows the end end result. There is also a new G/G paste (bucket) vid.
Rob :)
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Their GG paste is incredibly coarse (and they use it like that in their curries too).
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I must go back to the Viceroy to see if they still serve food as delicious as it was before.
I question whether we're really being told the whole truth or anywhere near the truth in the videos.
Even if were really being shown their methods, his presentation is all over the place. For example, in the mix powder video he says they're tablespoon measures, when it looks to me like heaped teaspons. Then, in the base gravy video he says they're using tablespoon measures again, when it looks to me like a chef's spoon.
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I must go back to the Viceroy to see if they still serve food as delicious as it was before.
I question whether we're really being told the whole truth or anywhere near the truth in the videos.
Even if were really being shown their methods, his presentation is all over the place. For example, in the mix powder video he says they're tablespoon measures, when it looks to me like heaped teaspons. Then, in the base gravy video he says they're using tablespoon measures again, when it looks to me like a chef's spoon.
I think the problem is that the filming and narration is done by the owner, Ali, but the man with all the cooking skills and knowledge is Chef Imram. (You often hear Ali asking Chef Imram for confirmation of ingredients and quantities.)
These videos come across more as showing how things are put together, rather than the definitive 'how to' cookery lesson, which to be honest is fine. They're still enjoyable and informative viewing.
There's also a sense of adventure when attempting to recreate something from them, too.
I had no idea what quantities of garlic and panch poran to use when making the 'naga' sauce, but took a guess from the amounts shown in the video, thought, yeah, that looks about right, and went for it.
Turned out better than expected, too.
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I question whether we're really being told the whole truth or anywhere near the truth in the videos.
George, i think exactly the same, im 100% correct that we are not seeing the real deal, ive watched that many videos, recipes/books plus tons of money spent and all turn out more or less the same, we had a takeaway tuesday night and my curry didnt taste nothing like the takeaway one, i'll repeat myself untill im blue in the face any video with a bir name, ie zaals, viceroy, currys 2 go are all for there own free publicity. if these were the true recipes we wouldnt need this website anymore. We will claim victory!
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I question whether we're really being told the whole truth or anywhere near the truth in the videos.
The Viceroy specifically or across the board George? I reckon many bir chefs would have trouble explaining exactly whats going on. They probably seldom eat base gravy curries & I've never seen a chef taste a dish as he cooks it
Regards
ELW
edit - @ Stevejet, you need to check the background of the Zaal recipe's, lesson, videos & cr0 feedback, seeing as how it was cr0 members who actually brought it about ??
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I question whether we're really being told the whole truth or anywhere near the truth in the videos.
George, i think exactly the same, im 100% correct that we are not seeing the real deal, ive watched that many videos, recipes/books plus tons of money spent and all turn out more or less the same, we had a takeaway tuesday night and my curry didnt taste nothing like the takeaway one, i'll repeat myself untill im blue in the face any video with a bir name, ie zaals, viceroy, currys 2 go are all for there own free publicity. if these were the true recipes we wouldnt need this website anymore. We will claim victory!
I appreciate what you are saying Steve, but I think it is more to do with the chefs experience, overall skills, and flair. Look at the state of those chips you made in one of your earlier posts. All wrong greasy limp looking things. For the right result. Ingredients: maris piper potatoes and fresh oil. Technique. The chipped spuds need to be as dry as possible before frying; pat them down with a paper towel. The oil needs to be at the perfect temperature. It takes practice to make proper chips.
Rob :)
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More importantly Steve
Do you believe in Father Christmas
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I do do think that there are many many good ghefs on here without doubt but for the chef on the video/s we only replicate what he does and surley that would be enough to get anywhere near for starters, i know that the main thing is the base, and i can asure everyone from what ive tasted in the past it does have a good cuury taste to it, not weak or slightly flavoured, again i know the main taste is in the main gravy, in another thread of mine this month was cook month, ive been trying new things, but at the moment no go! just one thing thou, the curry we had tuesday looked as thou it had a lot of water droplets in it, real smooth, wonered if they were using cucumber as part of the ingrediants of the base gravy, has anyone tried it???
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wonered if they were using cucumber as part of the ingrediants of the base gravy, has anyone tried it???
no I haven't added cucumber to a base gravy
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The Viceroy specifically or across the board George? I reckon many bir chefs would have trouble explaining exactly whats going on.
On this thread, I'm referring specifically to the Viceroy. In general though, I side with SteveJet66 in being sceptical regarding a lot of these videos and demos. I did mean to say I agreed with Steve when he mentioned it before, but I forgot. It would be so easy for them to be pre-planned and dumbed-down, just for the video.
As for the Viceroy's mix powder video, perhaps he needs to go on some sort of video training course. That video is about as interesting as watching paint dry. I did however learn something new (within the last few seconds)in that I wasn't aware you could buy pre-packed 'mix powder'.
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Ive always brought ready mixed powders, and i cant see any bir/takeaway standing there for hours mixing there own mixs/masala etc. but we can only keep trying our best, im sure something will turn up.
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the curry we had tuesday looked as thou it had a lot of water droplets in it, real smooth, wonered if they were using cucumber as part of the ingrediants of the base gravy, has anyone tried it???
You may be onto something here.....
That could be the ingredient the chef's have been hiding from me whenever I've been filming in the kitchens....!!
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Ive always brought ready mixed powders, and i cant see any bir/takeaway standing there for hours mixing there own mixs/masala etc. but we can only keep trying our best, im sure something will turn up.
You're right Steve...I can't see any bir/takeaway standing there for hours mixing there own mixs/masala etc but they will certainly stand there for a few minutes making their own Mix Powder usually based around main brand Mild Madras type mix and add varying amounts of cumin, coriander, turmeric and possibly paprika and garam masala. etc
Mick
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mick i say water droplets as they were pretty much all the way throu the sauce, almost like water lying on an oil patch, this is what makes me think its something along these lines, ive tried butter squash, good, adds sweetness but not the same effect, so i can see there is something fruity/watery veg used, ive googled indian cucumbers and the ones ive seen on google ive seen lots of them in asian supermarkets, i think i can feel a pan bashing session coming on tommorow. ill try the cucumber in my base tommorow and give the results tommorow evening. ive tried all sorts of veg little and lots but all become to dry tasting. most birs ive had have a softer feel to the palet.
steve.
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"You're right Steve...I can't see any bir/takeaway standing there for hours mixing there own mixs/masala etc"
wake up, and shake your heads ! many hands make light work :D
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wake up, and shake your heads ! many hands make light work.
Whatever that means?... ;D
The point is ... it takes one man minutes not hours.
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Yet more from Ali. 3 part vid on chapati making and this one using the same mix for their paratha. I can see me botching chef Imrams dough rolling technique though. Looks a bit tricky! Lovely looking paratha.
How to Make Paratha-Indian Restaurant cooking-Chef Imran- Abbots Langley Viceroy (http://www.youtube.com/watch?v=id5yKi750jg#)
Rob :)
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A fine looking fry-up by chef Imram. Not seen these beans anywhere before.
Fried Indian Style-Indian Restaurant cooking- Chef Imran @ Abbots Langley Viceroy part 1 (http://www.youtube.com/watch?v=FdyFKv1OJxs#)
Rob :P
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What is this dish, actually? I'm sure it's not one I'm familiar with.
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These beans are in Thailand everywhere might have this as a change
Never seen this before either CA
best, Rich
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Nice metal-utensil-safe non-stick wok there. Now beginning to regret I bought my Waitrose dimpled-steel wok : food is increasingly sticking to it, not matter how well I scour it.
** Phil.
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Very good authentic video recipe.
I make a version of this, but much drier, no tomato, with red onion and green chilli added.
If your shopping for Uri, there are two types, look similar but the best is slightly smaller and less gnarly
cheers Chewy
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'course you do, Chewy, but what's it called (in typical BIR terms)?
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CA
For what its worth, it has a generic Bangladeshi name - Niramish.
Which my Gora understanding, is of a mixed vegetable Stirfry/Bhaji
and is as old as time. But you should know this, as its very basic BIR kitchen fayre.
You'll see it here as part of a side dish on my tasting post
http://www.curry-recipes.co.uk/curry/index.php/topic,11132.msg83785.html#msg83785 (http://www.curry-recipes.co.uk/curry/index.php/topic,11132.msg83785.html#msg83785)
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it has a generic Bangladeshi name - Niramish.
....Which my Gora understanding, is of a mixed vegetable Stirfry/Bhaji...but you should know this, as its very basic BIR kitchen fayre.
Oh really! Nup, never knew any of that at all :o
So, what's it called in a typical BIR then?
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CTM vid uploaded. Next one will be the red (exotic sauce). I have been looking forward to that one.
Rob :)
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Ali and chef Imran have been busy down at the Viceroy. Four new vids added:
Onion salad
https://www.youtube.com/watch?v=g3vBSf8VhKM (https://www.youtube.com/watch?v=g3vBSf8VhKM)
Tomato and Onion Chutney -jb may recognise this one from our local BIR :)
https://www.youtube.com/watch?v=8jy7R4fimtA (https://www.youtube.com/watch?v=8jy7R4fimtA)
chicken korma
https://www.youtube.com/watch?v=A9glg-2KaFs (https://www.youtube.com/watch?v=A9glg-2KaFs)
chicken dhansak
https://www.youtube.com/watch?v=D6D8HYhAcpE (https://www.youtube.com/watch?v=D6D8HYhAcpE)
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Just had a look at the dhansak CH, I think you linked it wrongly, it should be: https://www.youtube.com/watch?v=D6D8HYhAcpE (https://www.youtube.com/watch?v=D6D8HYhAcpE)
This is my preferred sweet and sour flavouring, just plain old sugar and lemon juice, none of that fancy mango chutney or tamarind juice malarkey. ;D
He needs some smoke flavour in there though to make it old-style perfect.
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Just had a look at the dhansak CH, I think you linked it wrongly, it should be: https://www.youtube.com/watch?v=D6D8HYhAcpE (https://www.youtube.com/watch?v=D6D8HYhAcpE)
Thanks for that SS. How remiss of me :-\
This is my preferred sweet and sour flavouring, just plain old sugar and lemon juice, none of that fancy mango chutney or tamarind juice malarkey. ;D
He needs some smoke flavour in there though to make it old-style perfect.
Never had the dish other than a taster from somebody else's plate. Certainly looks tasty though :P Think i'll give it a go next year. Any suggestions on hot to get the smokey flavour into it?
Don't knock the tamarind sauce SS :o. It allows me to recreate my favourite dish :P :P
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Just had a look at the dhansak CH, I think you linked it wrongly, it should be: https://www.youtube.com/watch?v=D6D8HYhAcpE (https://www.youtube.com/watch?v=D6D8HYhAcpE)
This is my preferred sweet and sour flavouring, just plain old sugar and lemon juice, none of that fancy mango chutney or tamarind juice malarkey. ;D
He needs some smoke flavour in there though to make it old-style perfect.
Wow...! I'm pretty excited about this!! I feel like I have a new lead in my hunt which has been ongoing for years - how to cook what I remember as a dhansak from Kent / Essex / Berkshire BIRs from years gone by. The recipe in the Viceroy video is a departure from those I've seen from elsewhere and without having tried it yet, everything looks right :) no pineapple chunks or juice, no tomato puree - two of the things which I find frequently ruin "new fangled" dhansaks (or at least take them away from what I'm searching for). Those omissions are not a surprise, but no oil to start the curry??! Just "a little water in the pan" (from Ali's comments on the video) and no garlic/ginger paste either. This is distinctly different to my previous homecooked efforts, which gives me hope this may be the long lost dhansak taste I've been seeking.
Now I just need to find out how he cooks his lentils. Just boiled in water, or some other spicing in there...?
The absence of oil in this recipe maybe makes it a healthier option than some other BIR dishes. Well of course there is some in the base sauce, but not much.
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I think he's great this bloke,he's just added another video for mossala sauce....Reminds me of CBM's recipe.
https://www.youtube.com/watch?v=7sSjW3TR3U0 (https://www.youtube.com/watch?v=7sSjW3TR3U0)
I was looking forward to this one ever since I saw his tikka mossala video.His sauce seems quite thin in comparison to the Zaal paste that I use.His is a non sweetened version,ie no coconut,sugar etc.I guess by doing it this way he can use the paste in other dishes.
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I love these videos
What a brilliant bloke!!
Fantastic stuff
I just watched the Korma video
Perfect Sunday Morning Viewing
How to make chicken korma-Indian restaurant cooking@Abbots Langley Viceroy (http://www.youtube.com/watch?v=A9glg-2KaFs#)
Has anyone had a try at any of these recipes?
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This is great viewing,I really like the look of the food he turns out there wish I lived closer :( I think I will be following Ala/Ali ? for my future Curry journey,will be making his gravy and spice mix at the start of the new year,keep up the good work Ali ;)
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He certainly came through for me with his pre-cooked spinach :P ;D. I've now put a big tick against that one ;)
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I'm about a good hour away around the M25 and have the rest of the week off
So I'll give it ago and report :)
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I'm about a good hour away around the M25 and have the rest of the week off
So I'll give it ago and report :)
Will it be an undercover ob or are you going to let Ali know in advance so he can roll out the red carpet straight into the kitchen ;D ;D
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Undercover will be wearing an onion bhaji on my lapel
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::) ::) ;D ;D ;D
Look forward to a detailed report on the offerings Michael.
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Hi Michael
I'm about 30 mins away from the Viceroy - happy to meet you if you prefer some company. Let me know via PM if ok?
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I wonder if I called and said I'm from CRO and could I film my TA
And it would be up to him what would be the best tme to do this
got to be worth a try :-\
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sounds good natterjak
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I wonder if I called and said I'm from CRO and could I film my TA. And it would be up to him what would be the best time to do this. Got to be worth a try :-\
Except that you would now have to say that you are from "Curry-Recipes" . . .
** Phil.
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well spotted Phil ;D
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He's a top bloke for sure.I emailed him and asked if he could do a video of the chef making a chicken rezalla.He actually took the time to reply and confimed the next one up will indeed be a rezalla!!
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Emailed him this morning about filming my TA and if he had said no I will come in for a meal and thank him for the videos and to say that our Forum are much appreciated of them.
Got a lovely reply saying You can Film what you want bring a friend and the meals on me . I arrive at the restaurant about 6.30pm
How nice :-*
I will insist on paying as he hasn't seen my order ;D
I was thinking of going tomorrow or Friday does anyone want to join me as Natterjak is busy :'(
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Emailed him this morning about filming my TA and if he had said no I will come in for a meal and thank him for the videos and to say that our Forum are much appreciated of them.
Got a lovely reply saying You can Film what you want bring a friend and the meals on me . I arrive at the restaurant about 6.30pm
How nice :-*
I will insist on paying as he hasn't seen my order ;D
I was thinking of going tomorrow or Friday does anyone want to join me as Natterjak is busy :'(
Wish I could make it. What a nice thing to look forward to. Have you any idea of what you will be ordering Michael? I would be going in proper hungry.
Rob :)
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A lot ;D
Because Its a good hour away I will get the whole family a TA ( 5 of us )
spend afew bob just to say thanks to chef Ali for letting me into his kitchen
Mix grill to see a bit of tandooring as I have one in my shed 8)
A few starters I cant resist a prawn puree
A selection of mains and see what the chef recommends
rice and side dishes and of course nans and once Ive got that menu in my hand its hard to stop ;D
I might run out of film ;D ;D
I hope someone can join me 4 eyes are better than 2
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Because Its a good hour away I will get the whole family a TA ( 5 of us )
Why not enjoy a sit down meal, rather than let the dishes potentially deteriorate a bit in the containers? How far away did you say you live? 30 mins?
I always prefer sit-down over take-away. Does anyone here feel the other way around and why?
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A good hour George
Your right better to sit down but will have everyone waiting at home for their tea :P
I might be able to nick a bit before they put the lids on while keeping a steady hand
on the camera ;)
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I always prefer sit-down over take-away. Does anyone here feel the other way around and why?
I too prefer a sit-down George as I like to make a bit of an evening of going for a curry. I got a voucher for my favourite restaurant in Dundee (The Malabar) for my Christmas and I am going to save it until the end of the month then have a jolly good night out!
http://www.malabardundee.com/ (http://www.malabardundee.com/)
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I'm all for a sit down any day. I like the complete experience rather than just the food :D That menu puts your stanadard menu to shame SL. A bit up market me thinks and quite pricey which must really hurt for a Scotsman ::) I mean, the price of the boiled basmati :o :o :o
Enjoy your evening out mate as well as the food. Maybe you suggest a couple of options they need to include on their menu going forward ;D
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A good hour George
Your right better to sit down but will have everyone waiting at home for their tea :P
I might be able to nick a bit before they put the lids on while keeping a steady hand
on the camera ;)
It's really good that you're prepared to take the effort of going over there. I look forward to hearing what you think. I hope the Viceroy is still up to the high standard of several years ago, when I last went. If you video your own food being made and then declare it tastes very good when you get home, at least you'll know that each video is of the precise dish you tasted.
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Emailed him this morning about filming my TA and if he had said no I will come in for a meal and thank him for the videos and to say that our Forum are much appreciated of them.
Got a lovely reply saying You can Film what you want bring a friend and the meals on me . I arrive at the restaurant about 6.30pm
How nice :-*
I will insist on paying as he hasn't seen my order ;D
I was thinking of going tomorrow or Friday does anyone want to join me as Natterjak is busy :'(
He really is a nice chap. I asked him a question about naga chillies recently, and after a detailed reply he offered to send me some fresh nagas by post. I sent him my address, and really wasn't expecting to hear any more, but a few days later a parcel arrived containing about 30 lovely fresh nagas.
I'm about 75 miles from the restaurant, but the next time I'm heading up north I'll definitely make a detour to pop in, say hello, and have a meal.
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Thank you Ali for last night . Firstly for your warm welcome . It was so warm I was there nearly 3 hours when I got home everyone was in bed so your lovely curry was had for breakfast my youngest son of 10 has just polished off a prawn puree Bombay Alpo and some CTM which he honestly loved . he is now on the Toilet ;D ( That was a joke ) After meeting you last night I know you have a sense of Humour :)
To be fair I was so comfortable having a beer and a chat that you had to remind me what I was there for to do some videoing so I choose 3 of my many dishes I ordered to film which I did and I think you will be pleased with them and will put it on this thread soon as I know how :-\
We discussed a group of members coming to your place to do and ask what they want but are not allowed to go into the secret ingredients cupboard ;)
Which you agreed to whole heartedly so my name is down first
Can I just say Ali is genuinely nice guy and I had to force him to take my money last night and I still don't think it was enough for what I ordered so many thanks
Will be in Touch
Cheers Michael ( right now for that video)
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That sounds so great, I wish I could come from Germany, hehe. Need to try some of Ali's recipes as soon as the missus lets me mess up the kitchen *again* ;)
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nice 1 Michael, looking forward to the video ;)
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Thank you Ali for last night . Firstly for your warm welcome . It was so warm I was there nearly 3 hours when I got home everyone was in bed so your lovely curry was had for breakfast my youngest son of 10 has just polished off a prawn puree Bombay Alpo and some CTM which he honestly loved . he is now on the Toilet ;D ( That was a joke ) After meeting you last night I know you have a sense of Humour :)
To be fair I was so comfortable having a beer and a chat that you had to remind me what I was there for to do some videoing so I choose 3 of my many dishes I ordered to film which I did and I think you will be pleased with them and will put it on this thread soon as I know how :-\
We discussed a group of members coming to your place to do and ask what they want but are not allowed to go into the secret ingredients cupboard ;)
Which you agreed to whole heartedly so my name is down first
Can I just say Ali is genuinely nice guy and I had to force him to take my money last night and I still don't think it was enough for what I ordered so many thanks
Will be in Touch
Cheers Michael ( right now for that video)
Excellent Michael glad you enjoyed yourself,looking forward to the videos.He does seem like a really nice bloke.I was going to email myself about the possibility of some of us getting into his kitchen but you've beaten me to it!! Well done.
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Brilliant michael.t! Report in for debriefing asap, if you don't mind :)
Regards
ELW
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Viceroy chips and floater coffee recipe vids on line now!
Quality!
Rob :)
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...floater coffee...
I can't imagine many takers for that! :o
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...floater coffee...
I can't imagine many takers for that! :o
Looks pretty d@mn good to me, Santa, and not that different to the way I serve coffee at home. I would have preferred to see brown sugar, but that apart, why do you predict low take-up ?
** Phil.
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does he really have to answer that ?
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does he really have to answer that ?
What did you see that I didn't, BIR-TY ? Warmed glass, sugar, coffee, single or double cream : these are all standard ingredients, what am I missing ?
** Phil.
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Phil, SS's quip is a reference to the fact that in the common vernacular, a "floater" is a turd that will not flush. HTH.
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Phil, SS's quip is a reference to the fact that in the common vernacular, a "floater" is a turd that will not flush. HTH.
I don't know if I find my own quip or Phil's innocence funnier! ;D
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Ah, sorry : I am afraid that meaning just didn't occur to me. It's a failry standard menu item, so let's hope that Ali's customers are not aware of the alternative meaning (as I am sure that Ali was not).
** Phil.
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He's a busy chap....
http://www.youtube.com/watch?v=_rM9f5JKdrs (http://www.youtube.com/watch?v=_rM9f5JKdrs)
http://www.youtube.com/watch?v=8GZhIDiO1Wg (http://www.youtube.com/watch?v=8GZhIDiO1Wg)
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http://www.youtube.com/watch?v=pcNt2M_inMg (http://www.youtube.com/watch?v=pcNt2M_inMg)
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Top work, Michael. Nothing like watching/filming your curries being made - especially by a well practiced chef.
No drama, no over-complication, no nonsense. Just good old fashioned BIR craft.
I'm assuming it all tasted as good as it looked?
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regarding Bombay potato, this is what chef Imran told me. ( pre cooked potatoes )
cut potato in to square shape
get your dish,add veg oil heat it for few seconds add Panch Phoran stir a bit, then add the ginger & garlic paste stir,now add the peeled tomato in, mix curry powder goes in, at last add the potato give it a good mix at this point add 2 pints of water.
stick inside the oven for slow cooking (roasting) .
At the start of the video you will see the precooked potatoes bottom left
What I did notice was how little of garlic,tom paste salt powder he put in (compared to me)
and the first ladle of gravey went round the edge first
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cut potato in to square shape. get your dish,add veg oil heat it for few seconds add Panch Phoran stir a bit, then add the ginger & garlic paste stir, now add the peeled tomato in, mix curry powder goes in, at last add the potato give it a good mix at this point add 2 pints of water. stick inside the oven for slow cooking (roasting).
At the end of the slow roasting, how much of the two pints of water remains, Michael, and what does one do with it ? To my mind, both sag aloo and bombay aloo are essentially dry dishes, with no excess liquid (base or otherwise) whatsoever.
** Phil.
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Sorry Phil need to explain a bit more
In the video I ask the chef how he precooked his potatoes and it was not clear what he said
So I emailed Ali and that was his reply to the word
So If we need any more answers I will have to contact Ali again
I know it sounds a bit vague
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To my mind, both sag aloo and bombay aloo are essentially dry dishes, with no excess liquid (base or otherwise) whatsoever.
That's the opposite of my experience. I've never had a dry bombay aloo, it's always been like the one in the video with minimal sauce.
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That's the opposite of my experience. I've never had a dry bombay aloo, it's always been like the one in the video with minimal sauce.
Well, "dry" and "with minimal sauce" are not exactly at opposite ends of the wet spectrum, are they ? I would have said they are pretty close on that particular continuum.
** Phil.
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Great video michael.t, thanks for uploading
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Thanks it only took me 3 days :)
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Excellent mate well done indeed.I could watch these all day(wife thinks I'm sad....just a bloke cooking curry etc).
No magic technique,no flames just some fine looking food.I noticed it looked like plain old veg oil he was using(as opposed to spiced oil of some sort).Also at no point did I see him use any methi which is unusual.
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cut potato in to square shape. get your dish,add veg oil heat it for few seconds add Panch Phoran stir a bit, then add the ginger & garlic paste stir, now add the peeled tomato in, mix curry powder goes in, at last add the potato give it a good mix at this point add 2 pints of water. stick inside the oven for slow cooking (roasting).
At the end of the slow roasting, how much of the two pints of water remains, Michael, and what does one do with it ? To my mind, both sag aloo and bombay aloo are essentially dry dishes, with no excess liquid (base or otherwise) whatsoever.
** Phil.
Phil if you look at the tub of pre cooked potatoes(17 seconds in) you can see that the tub is nearly half full of liquid,presumeably they are left in this so they don't dry out.When he made the bombay aloo he was obviously careful when scooping the veg out so he didn't get too much liquid.
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He's a busy chap....
http://www.youtube.com/watch?v=_rM9f5JKdrs (http://www.youtube.com/watch?v=_rM9f5JKdrs)
http://www.youtube.com/watch?v=8GZhIDiO1Wg (http://www.youtube.com/watch?v=8GZhIDiO1Wg)
That is Not a Shami kebab i'm afraid. It's just a burger or a Chapli kebab.
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No magic technique,no flames
And probably no great taste either.
I hope I'm wrong but, unless I've missed it, we haven't yet been told how any of this tasted in terms of either marks out of 10 or by comparison with Michael's favourite local take-away. Great video in its own right but some reference point would be useful.
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He's a busy chap....
http://www.youtube.com/watch?v=_rM9f5JKdrs (http://www.youtube.com/watch?v=_rM9f5JKdrs)
http://www.youtube.com/watch?v=8GZhIDiO1Wg (http://www.youtube.com/watch?v=8GZhIDiO1Wg)
That is Not a Shami kebab i'm afraid. It's just a burger or a Chapli kebab.
Might be a regional thing, DalPuri, but all the shami kebabs I've had have been round and flat(ish) - or burger shaped. Type shami kebab into Google images!
https://www.google.co.uk/search?q=shami+kebab&hl=en&safe=off&client=firefox-a&hs=1X0&tbo=u&rls=org.mozilla:en-GB:official&tbm=isch&source=univ&sa=X&ei=RDjrUM28E8yz0QXw94HoAg&ved=0CEEQsAQ&biw=1760&bih=880 (https://www.google.co.uk/search?q=shami+kebab&hl=en&safe=off&client=firefox-a&hs=1X0&tbo=u&rls=org.mozilla:en-GB:official&tbm=isch&source=univ&sa=X&ei=RDjrUM28E8yz0QXw94HoAg&ved=0CEEQsAQ&biw=1760&bih=880)
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He's a busy chap....
http://www.youtube.com/watch?v=_rM9f5JKdrs (http://www.youtube.com/watch?v=_rM9f5JKdrs)
http://www.youtube.com/watch?v=8GZhIDiO1Wg (http://www.youtube.com/watch?v=8GZhIDiO1Wg)
That is Not a Shami kebab i'm afraid. It's just a burger or a Chapli kebab.
DP, isn't this what a shami kebab is on a BIR menu, minced spiced lamb or mutton shaped into a burger shape? Usually red coloured instead of orange colour added.
Bert
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If i was given that in a restaurant after ordering a Shami kebab, i would be pissed off and question the waiter. I would still eat it though because i'm sure it would still taste good. And maybe thats what the chef believes to be a Shami kebab.
But its nothing like any Shami ive ever had and i've been eating them since i was about 5 or 6 years old!
Just because its flat and round?? And red? ::)
A proper shami should have a very fine pasted meat not just minced.
Its about texture.
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As far as I can tell from the Midlands downwards this is a shami kebab, and a good one; a burger variant. It is pretty much a Chapli (Chappel) kebab mix, which essentially I think is a Pakistani dish; the supermarket freezers are full of them here in Birmingham, usually packed out with semolina, and max 50 percent mince. Next to impossible here to get a shami in a Bangladeshi TA or restaurant that is much different. Very difficult to distinguish between a shami and the more popular sheek kebab, taste wise. The Kushi kebab is also a superior burger (Chappel) variant. Up the M6 to Manchester and beyond its all change. The real deal shami kebab. Highly aromatic spicy and finely ground mince, coated in an egg batter, and deep fried. It is just regional variation.
Rob :)
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As far as I can tell from the Midlands downwards this is a shami kebab, and a good one; a burger variant. It is pretty much a Chapli (Chappel) kebab mix, which essentially I think is a Pakistani dish; the supermarket freezers are full of them here in Birmingham, usually packed out with semolina, and max 50 percent mince. Next to impossible here to get a shami in a Bangladeshi TA or restaurant that is much different. Very difficult to distinguish between a shami and the more popular sheek kebab, taste wise. The Kushi kebab is also a superior burger (Chappel) variant. Up the M6 to Manchester and beyond its all change. The real deal shami kebab. Highly aromatic spicy and finely ground mince, coated in an egg batter, and deep fried. It is just regional variation.
Rob :)
Well i never. :) I dont know about Birmingham and below because i'm from London. Could be chef's interpretation also.
All i can say is, if thats what you know as a Shami kebab, then you're really missing out on the real deal.
Frank. ;)
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As far as I can tell from the Midlands downwards this is a shami kebab, and a good one; a burger variant. It is pretty much a Chapli (Chappel) kebab mix, which essentially I think is a Pakistani dish; the supermarket freezers are full of them here in Birmingham, usually packed out with semolina, and max 50 percent mince. Next to impossible here to get a shami in a Bangladeshi TA or restaurant that is much different. Very difficult to distinguish between a shami and the more popular sheek kebab, taste wise. The Kushi kebab is also a superior burger (Chappel) variant. Up the M6 to Manchester and beyond its all change. The real deal shami kebab. Highly aromatic spicy and finely ground mince, coated in an egg batter, and deep fried. It is just regional variation.
Rob :)
Well i never. :)
All i can say is, if thats what you know as a Shami kebab, then you're really missing out on the real deal.
Frank. ;)
DP, A lot of places today just shape the sheek kebab mince(red ::)) into a burger shape, the texture is quite fine ie double minced. Are the ones you describe that different, can you please describe the real deal. Is it really just the texture ?
Can some one clear it up for me, is it the shami or reshmi that is covered in the thin egg omelette ?
Thanks
Bert
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Well done Michael
nice shot round the kitchen - good to see the workings and how its all set up
best, Rich
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As far as I can tell from the Midlands downwards this is a shami kebab, and a good one; a burger variant. It is pretty much a Chapli (Chappel) kebab mix, which essentially I think is a Pakistani dish; the supermarket freezers are full of them here in Birmingham, usually packed out with semolina, and max 50 percent mince. Next to impossible here to get a shami in a Bangladeshi TA or restaurant that is much different. Very difficult to distinguish between a shami and the more popular sheek kebab, taste wise. The Kushi kebab is also a superior burger (Chappel) variant. Up the M6 to Manchester and beyond its all change. The real deal shami kebab. Highly aromatic spicy and finely ground mince, coated in an egg batter, and deep fried. It is just regional variation.
Rob :)
Well i never. :) I dont know about Birmingham and below because i'm from London. Could be chef's interpretation also.
All i can say is, if thats what you know as a Shami kebab, then you're really missing out on the real deal.
Frank. ;)
I am all ears. The shami is my favorite starter by a long way. Up to now chef sanjays recipe is my bench mark.
Rob :)
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DP, A lot of places today just shape the sheek kebab mince(red ::)) into a burger shape, the texture is quite fine ie double minced. Are the ones you describe that different, can you please describe the real deal. Is it really just the texture ?
Can some one clear it up for me, is it the shami or reshmi that is covered in the thin egg omelette ?
Thanks
Bert
Could it be a restaurant thing? Cant remember ever eating a Shami in a restaurant? Cant not have a prawn puri! come on now! :P
A Shami to me should crumble as you eat it and practically melt in your mouth. It should also be very fragrant with whole spices and give you that Finbarr Saunders Fnarr Fnarr thing goin through your nose ;D (dont know how to describe it)
Covered in egg of course. And also taste completely different to a sheek (which has a courser texture)
edit: just had a squizz at recipes on google and maybe the dal is also important to the texture as it appears in all the recipes i looked at.
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I would like to add that a genuine shami kebab is the only BIR starter than can be fully re-heated via microwave, successfully. Not a lot of people know that. I rest my case.
Rob :)
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A Shami to me should crumble as you eat it and practically melt in your mouth. It should also be very fragrant with whole spices and give you that Finbarr Saunders Fnarr Fnarr thing goin through your nose ;D (dont know how to describe it). Covered in egg of course. And also taste completely different to a sheek (which has a coarser texture)
Covered in egg ? EGG ?! I lived in London for over 50 years and never once saw a shami kebab with an egg skein. That, Sir, is a Reshmi Kebab, both in London and in Kent !
I would like to add that a genuine shami kebab is the only BIR starter than can be fully re-heated via microwave, successfully. Not a lot of people know that. I rest my case.Rob :)
So can a reshmi kebab : I do so, once or twice a month !
** Phil.
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A Shami to me should crumble as you eat it and practically melt in your mouth. It should also be very fragrant with whole spices and give you that Finbarr Saunders Fnarr Fnarr thing goin through your nose ;D (dont know how to describe it). Covered in egg of course. And also taste completely different to a sheek (which has a coarser texture)
Covered in egg ? EGG ?! I lived in London for over 50 years and never once saw a shami kebab with an egg skein. That, Sir, is a Reshmi Kebab, both in London and in Kent !
I would like to add that a genuine shami kebab is the only BIR starter than can be fully re-heated via microwave, successfully. Not a lot of people know that. I rest my case.Rob :)
So can a reshmi kebab : I do so, once or twice a month !
** Phil.
Googling Reshmi Kebab images brings up mostly kebabs resembling sheek kebabs or cubed on a stick :P mostly
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Good capture MT, thanks for sharing your fun.
DP, This is the way The Viceroy Bangladeshi Chef makes his Keema
He'll make Sheek, Shami, Reshmi Kebabs from this, stick some in a Naan and even pop some in a curry.
It's the same all over the UK if you eat from Bangladeshi BIR's.
The video is accurate, it just needs another 5 - 10 minutes working/pounding.
I posted virtually the same recipe for Michael T. a while ago, except I like a bit Onion and Coriander in mine.
http://www.curry-recipes.co.uk/curry/index.php/topic,8188.msg72755.html#msg72755 (http://www.curry-recipes.co.uk/curry/index.php/topic,8188.msg72755.html#msg72755)
Your favourite Shami is probably not Bangladeshi BIR at a guess.
Chewytikka
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Your favourite Shami is probably not Bangladeshi BIR at a guess.
Chewytikka
It would seem that way Chewy aye.
Its the difference in flavour from all the other kebabs that has made them my favourite snack food for 40 odd years.
But from takeaway places, (not restaurants) where you can see the snacks on offer.
Pakistani more than likely.
I've always kept to BIR's for mains and takeaways for snacks/street food. It's probably why i've never had a burger style Shami before.
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Great vid MT :) The fish masala powder looks on the pale side, any ideas what it consists of?
Cheers
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Yes, I remember you talked about Tooting at some point.
Be spoilt for choice on Street food down there. Bhel Puri, Jhal Muri...yum yum yum :P
cheers chewy
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Love it all! ;D especially Pani puri :P Down the hatch ;D
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The fish masala comes in a packet I was told
Ive never come across it before
Chewy might be able to enlighten us
Or Phil :)
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Could be this one : http://www.amazon.co.uk/Mangal-Fish-Masala-100g/dp/B003U6RQ6M (http://www.amazon.co.uk/Mangal-Fish-Masala-100g/dp/B003U6RQ6M)
** Phil.
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Could be this one : http://www.amazon.co.uk/Mangal-Fish-Masala-100g/dp/B003U6RQ6M (http://www.amazon.co.uk/Mangal-Fish-Masala-100g/dp/B003U6RQ6M)
** Phil.
Thanks for the link Phil, but I've ordered some from Spices Of India, (http://www.spicesofindia.co.uk/acatalog/MDH-Fish-Masala.html (http://www.spicesofindia.co.uk/acatalog/MDH-Fish-Masala.html)) I like the look of the recipe in the video and I love fish curries so I'm interested to try this.
Cheers
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The Chef's own secret ingredient, to give the dish a lift,
but going by the colour of the powder, I would say it was more than likely Rajah Fish Seasoning,
rather than a Fish Masala which are usually reddish in colour.
You could ask him MT, the next time your making movies.
BTW. Did the Prawn on Puri taste good or enhanced too something special, or maybe a bit different to normal?
cheers Chewy
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It looks like al noor fish masala but that comes in a jar. I've seen that in my local supermarket
ELW
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I made a batch of base gravy today using Chef Imran's recipe, I was a bit doubtful about the "coronation" milk but I wanted to try it. It made a very nice base, the evap. milk seemed to make it taste smooth rather than any creamyness.
I wanted to try their recipe for a Dhansak as is it my favourite. I emailed Ali on a couple of points & fair play to him , he answers promptly. My usual Dhansak is CBM's . Imran's is very different, no oil, no ginger/garlic paste, no tomato puree. I made my usual & made my wife Imran's.
We were both amazed how nice Imran's is, very delicate but full of flavour, CBM's is equally good, just different. If you like Dhansak , give it a try.
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When asked afterwoods about it and where to buy it because it was new to me
Ali said most shops TRS brand
A bit different from normal Chewy
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Neat little trick for sticking samosa pastry edges together. In the past I have tried brushing on milk or butter, with limited success. Reckon I will have to watch the vid a few times to get my around around how the pastry is folded though; I seem to have two left hands! The chef makes it look easy.
http://www.youtube.com/watch?v=nFgNpgmmI9w (http://www.youtube.com/watch?v=nFgNpgmmI9w)
Rob :P
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The last lot of samosa skins I bought were actually from Tesco, similar to that in the video but the ends were cut to aid forming the triangular shape. I usually tuck the remaining flap inside the samosa, takes a bit of getting used to but works a treat.
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Excellent Michael glad you enjoyed yourself,looking forward to the videos.He does seem like a really nice bloke.I was going to email myself about the possibility of some of us getting into his kitchen but you've beaten me to it!! Well done.
Obviously, i'll put my name in the frame for a Viceroy Brasserie experience as well jb. One just can't get into the kitchens enough ::) ;D
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I'll stick to proper samosa pastry thankyou. Good to see that the Viceroy still makes them rather than buys in the frozen ones as many restaurants now do.
Great work on the videos Michael. You're now an old hand at producing and uploading them ;D ;)
As for the shami kebab, looks pretty much like what i see being dished up in restaurants 25 years ago. I had a reshmi on Monday eve, the first time ever, and it tasted just how i expected - a round fried sheek but maybe not as spiced wrapped in a small omlette (obviously, extra spicing can be easily added prior to shaping onto the skewer for the sheek). Taste was good but disappointed that it wasn't a latice work of egg as it would have been a few years ago. Expediancy I suppose for which there is always a price.
Good to hear of other's experiences of shamis though. Your description sounds very tasty DP. Surprised the dhal inclusion isn't wide spread as it's a further reduction in cost :)
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Always enjoy watching Ali
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Some new youtubees from Ali. Meat samosa here. There's also a Bengali style spag bol, and egg fried bread.
http://www.youtube.com/watch?v=sinf7YlOkaQ&feature=c4-overview&list=UUcdB4rUHHTViRkO07dofbhA (http://www.youtube.com/watch?v=sinf7YlOkaQ&feature=c4-overview&list=UUcdB4rUHHTViRkO07dofbhA)
Rob :)