Quote from: getonthegarabi on December 04, 2012, 12:45 PM

Quote from: Salvador Dhali on December 04, 2012, 09:28 AM

Quote from: getonthegarabi on December 03, 2012, 09:26 PM
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: https://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: https://curry-recipes.co.uk/curry/index.php?topic=8196.0

Quote from: Salvador Dhali on December 04, 2012, 02:13 PM
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: https://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 

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

Quote from: chewytikka on December 04, 2012, 09:44 PM
Once you've made a few Shag Bhajis or Shag Aloos with frozen leaf, . . .

Shurely shome mishtake (or Freudian frustrashion) . . .

Quote from: Phil [Chaa006] on December 04, 2012, 09:52 PM

Quote from: chewytikka on December 04, 2012, 09:44 PM
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 (scroll down to the bottom few entries...)

Quote from: Salvador Dhali on December 05, 2012, 03:26 PM
Not at all! See: 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

Ali has posted a few more vids.  This one is on base (20 kg onion):

December 11, 2012 8:05 PM

Another shows the end end result.  There is also a new G/G paste (bucket) vid.

Rob 

Their GG paste is incredibly coarse (and they use it like that in their curries too).

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.

Quote from: George on December 12, 2012, 05:31 PM
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.