Hi Mick
Nice Vids and good to see your behind the scenes again.
Great advert for Little India and their range burners look pristine, compared to most I see, after an hour or so currying.
A very good Chef, just by the amount of work he puts into a simple CTM
Good dry Saag and Bhindi Bhaji, even the one on the floor. (part 1)
Interesting that it looks as if the Chef uses Mixed powder, as well as Haldi and Salt in those.
Just the way I like it. In fact all the dishes look familiar and well cooked.
I'd eat there anytime, if I'm ever down that way.
Couple of questions...
Do they use G&G as well as a Garlic and oil mix and mostly Vegetable Ghee to start off some dishes.
The Nawabi, around here usually has Mango pulp added, was there any in the Little India dish.
The Bengali Mirch, I know as a Jhal - Jhul, a popular hot dish served here in Shields.
Thanks for sharing Mick 
cheers Chewy
Cheers Chewy,
The chef said it was just minced garlic in with the oil.
Re the Nawabi, one of his paste containers had what he called his korma paste in. Some of this went in the Nawabi. Next time I'm in I'll ask if he uses mango pulp.
The Bengali Mirchi also uses a paste of tamarind, mint, mango chutney. A lovely taste even before it's cooked in the curry.
Cheers,
Mick
Ditto RCR
