Watched again and the lamb chops look a bit iffy to me. Could just be the camera angle, but something isn't right. The chicken "chops" also appear caked in marinade. The guinea fowl curry looks OK. The naans look good. Not keen on the tableware, or flatware.

Kashmiri lamb chops (3) starter made yesterday. 24 h marinade tester. £2.95. Including service charge and tip.





Rob

A few more general thoughts/conclusions on tilting the pan when making BIR curry.

In a nutshell, it allows the gravy/curry to be reduced for longer periods and at significantly higher temperatures than the (contemporary) approach we are familiar with. This is explained by differences in the surface area of the pan in contact with the curry. Other factors that facilitate the higher temperatures are a) more oil is used and b) stirring is kept to an absolute minimum (throughout cooking). Counterintuitively this means preparation of the curry will take longer. In fact, the cooking time is often doubled.

This is a technique that is still used in some TAs/restaurants. It is combined with rich/aromatic base gravies and pre-cooks. Seasoned oils (including bhaji oil) are also used by some establishments. Collectively these techniques underlie the old school BIR curry approach. This for many will solve the missing 5% (and some).

Most TAs/restaurants nowadays do not do this. Too slow.

Rob

I met the Opheem chef briefly many years ago. Nice chap. He was at the Lasan then. Remember when he was on the telly?

"I saw flashes of genius in Aktar's cooking...You taste it and it blows your mind away, phenomenal".

Gordon Ramsay. The F Word, Channel 4.

Rob

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