Recent Posts

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21
Lets Talk Curry / Re: Al's Reviews
« Last post by Peripatetic Phil on May 27, 2025, 04:18 PM »
Quote from: Kashmiri Bob on May 27, 2025, 10:17 AM
Just watched my first Gary Eats video George.

https://youtu.be/TGIdfWr6_uM?si=KfCXG2w0jMBcjpd8

As now have I (well, at least, watched the opening frames).  But a question :  his accent is unmistakeably British English, so why does he spell "flavours" as if he were American :  "Join me as I explore the flavors" ?
--
** Phil.
22
Lets Talk Curry / Re: 24 H with a Master Chef of Indian Cuisine
« Last post by Kashmiri Bob on May 27, 2025, 12:37 PM »
Getting quite a few ideas from this video. My favourite part is the single portion Chicken Claypot Biryani (16:33). I think the rose water here could actually be a light rose syrup. Lots of recipes showing how to make it online.

Anyway, I am looking for a couple of those dinky pots.

Rob
23
Lets Talk Curry / Re: Al's Reviews
« Last post by Kashmiri Bob on May 27, 2025, 10:17 AM »
Quote from: George on May 06, 2025, 10:52 AM
He may be the most successful of the white British individuals trying to promote BIR recipes. His following on youtube is significant and still growing. It probably generates quite a high income but I bet it's hard work. How can you really relax and enjoy a meal if needing to concentrate on filming and talking the entire time? He even had a visit from Gary of the gary eats channel, treating Al's kitchen a bit like a restaurant. I'm not persuaded Al's home cooked dish was good enough to warrant Gary's high mark but how can we know?

Just watched my first Gary Eats video George.

https://youtu.be/TGIdfWr6_uM?si=KfCXG2w0jMBcjpd8

He doesn't strike me as particularly good curry critic. Some things I noticed. The tablet gadget the waitress used to take his order. Call me old fashioned, but this is a bad omen.The family seated behind left looked mildly irritated with him gassing on; perhaps it was just curiosity. If he had food preferences (the salad) why not mention this when ordering, instead of wasting food. Al's Kitchen does this as well. The bone idle presentation of the food. The chips looked like frozen fries. The curry looks all wrong.The first glance of it appears watery. No oil separation. I don't see much passion here. Gary reckons it's all wonderful. I suppose how the food tastes is the main thing, but still. I will have to watch a couple more of his efforts.

It's refreshing to see Julian doing stuff again. The others seem to be scratching around for ideas, unsuccessfully. They have been for a long time. Just following one another. Even Chef Din is doing 20-30 minute curries from scratch now. They don't look great either.

Rob
24
Lets Talk Curry / Re: The Elusive Shami Kebab
« Last post by Kashmiri Bob on May 26, 2025, 01:09 PM »
Zaatar (Za’atar)

Available from most Middle Eastern grocers/shops, most often Iranian hereabouts. Ingredients and appearance of the Adonis (Lebonese brand)  (454g) that I have used several times.











If this is difficult to find use another brand, with a similar ingredient profile. The roasted wheat is important. Exclude all the small (100 -150g) bags, including the red Zaatars, which are invariably very expensive, have the wrong profile (e.g. aren’t padded out with wheat, no salt) and are untested. A jar of Adonis should be around  £4 -4.50. It will last for ages. Be wary of buying online. Often the ingredients are not given; seriously pricey and postage on top.

Rob
25
Lets Talk Curry / Viceroy Tandoori
« Last post by Kashmiri Bob on May 26, 2025, 09:23 AM »
Birmingham.

https://youtu.be/pJ2KakOpCd8?si=fxAqRvOOXymdBqGT

About 1 min in we have a shami kebab. Described as pan fried minced lamb with omelette. Looks like a burger-style kebab here. I like the omelette. The bill shows the eat-out-to-help-out discount. 4 years ago. How time flies.

Rob
26
Lets Talk Curry / Secrets of the Curry Kitchen
« Last post by tempest63 on May 24, 2025, 04:44 PM »
I’ve been catching up on the Food Network’s Secret of the Curry Kitchen with Asma Khan.
Interesting how she cooks the Dishes in her Darjeeling Express restaurant in London.

The dishes are cooked in bulk in a home style way instead of using base sauces etc.

Some of the dishes are on the food network web site and I already have my eye on the duck leg bhuna as well as the Railway Curry.

I also fancied the Kosha Mangso. The recipe for this wasn’t on the website but Maunika Gowardhan has one on her site which I intend to try on Bank Holiday Monday. Only difference is I am using goat instead of lamb that is in the recipe. I’ve just pulled a kilo out of the freezer.

https://foodnetwork.co.uk/search?q=Secrets%20of%20the%20curry%20kitchen

Edit, I’ve also been dropping off at night to Radio Leicester’s Mission Curry podcast. Some interesting guests for a low budget offering.
https://www.bbc.co.uk/sounds/play/p0h5tqf2?partner=uk.co.bbc&origin=share-mobile
27
Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on May 22, 2025, 11:30 AM »
Leftovers from a while back. Chicken madras, I think. Not sure. Could be a Ceylon.



Rob
28
Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on May 21, 2025, 11:11 AM »
Looks like I have misread/misspelled the gosht curry. It should be Qurbani gosht (mutton fry). Plenty of ideas/recipes online.

Rob
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Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on May 21, 2025, 10:39 AM »
A couple more from the same place. When I was going here the chef was already quite senior. I suspect he is not there any more. Limited choice in the curry department these days. Their menu has chicken tikka masala, chicken bhuna and lamb bhuna. Three biriyani dishes: chicken, lamb, mixed sherpur. That's it.

Quibani gosht





Lamb madras




Rob
30
Lets Talk Curry / Re: Hotel Curry
« Last post by Peripatetic Phil on May 21, 2025, 08:15 AM »
Good for her !
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