Topic: BRITISH-IAN FOOD IN THE MAKING

[BRITISH-IAN FOOD]

Hello, my name is Syed I was recommended by one of my Facebook follower from One of the British Indian food Facebook groups.

I am very passionate about creating food because I love the fusion that it creates in your mouth.

 I have a YouTube channel that I recently created where I have uploaded some interesting yet flavorsome food.

The name of my channel is called 'British-ian food'.

[Peripatetic Phil]

Welcome, Syed

[BRITISH-IAN FOOD]

Hello Phil I am very honored to be apart of this blog. I am overjoyed that you admired my Vindaloo.

My name is Syed and I worked in a  Restaurant as a head chef for a while during that time I developed my passion on creating flavoursome food. The name British-ian food came about when I was discussing to my wife about creating a YouTube channel with a unique name therefore she came up with this.

[livo]

Hello Syed. I've already watched your Korma and curry powder videos. In line with other comments, I was surprised by your cooking of the powders. Normally when making Masala the whole spices are roasted but powders are added cold during blending. You had those powders smoking. Very interesting.

I was speaking to a chef out here recently, briefly, and he confused me by referring to Chilli powder as Paprika. Can you explain which you use? Is it sweet Paprika, Kashmiri Chilli powder, deggi mirch, red chilli powder or hot chilli powder?

I look forward to trying your dishes.

Ps. I see you've already attracted the attention of a few well known names,  Martin and Alex.  High praise on your base gravy.

[Robbo141]

Hello Syed
I watched your vindaloo video on your YouTube channel. Subscribed.
Very interesting, different approach to what I

[Donald Brasco]

Hi Syed,

Welcome to the forum!  It

[livo]

One word of warning - here on this forum there are people who

[Peripatetic Phil]

Welcome to the forum!  It

[BRITISH-IAN FOOD]

Hello Syed. I've already watched your Korma and curry powder videos. In line with other comments, I was surprised by your cooking of the powders. Normally when making Masala the whole spices are roasted but powders are added cold during blending. You had those powders smoking. Very interesting.

I was speaking to a chef out here recently, briefly, and he confused me by referring to Chilli powder as Paprika. Can you explain which you use? Is it sweet Paprika, Kashmiri Chilli powder, deggi mirch, red chilli powder or hot chilli powder?

I look forward to trying your dishes.

Ps. I see you've already attracted the attention of a few well known names,  Martin and Alex.  High praise on your base gravy.

Hi Livo,
thanks for watching my videos. I really appreciate it.

On mix curry powder I used paprika. if you use normal extra hot chilli powder it's gonna kill the other spices strength and aroma. also, you are not gonna add much chilli powder into the mix. if you have a look my curry powder video, you will see I added very less amount of paprika powder. and yes paprika is not as hot as the other ones. it is a bit sweet.

lastly, i would like to thanks martin & alex for liking my base gravy. i really glad that they have it. 

[BRITISH-IAN FOOD]

Hi Syed,

Welcome to the forum!  It