Topic: CBM Little India Part 2

[Curry Barking Mad]

Hi All,
Another overview video from the kitchen of Little India.
Thanks again to Rob and his chefs.
And yes, the Lamb Shank is for one.
I have managed to embed this video elsewhere but for some reason I cannot embed it on here.
Anyway, I hope you enjoy the video from real restaurant chefs.
Just click on the link below.
Cheers,
Mick
BIR Little India Part 2.wmv

[jb]

Excellent,love watching these videos.Wife thinks I'm mad though(it's only a bloke cooking some curry she says!!!).

Don't know how you pursuade them to let you film in their kitchen,I have a hard time asking questions and actually getting in these kitchens let alone filming.Mick what would be the chances of actually filming them making their gravy???  That would be superb.

[natterjak]

Thanks for posting these Mick. Always interesting! Guess the lamb shank was preheated as it would take an age to warm through in the pan.

[Curry Barking Mad]

Excellent,love watching these videos.Wife thinks I'm mad though(it's only a bloke cooking some curry she says!!!).

Don't know how you pursuade them to let you film in their kitchen,I have a hard time asking questions and actually getting in these kitchens let alone filming.Mick what would be the chances of actually filming them making their gravy???  That would be superb.

Cheers JB,
Yes mate, sometimes the better halves just don't get it do they?

Persuading them isn't always easy but I use a simple process...
1 Show them respect and courtesy
2 Show a genuine interest in what they cook and how.
3 Buy quite a few takeaways over a period of time.
4 Always try and chat with the owner.
5 On a Monday as soon as they open try asking if you can see your curry being cooked. If it's a yes then take it from there.

I had over 3 hours in the kitchen on Monday and never paid a penny for the pleasure

I am going in on Tuesday lunchtime and hopefully will see the chef prepare his base gravy from start to finish.

Cheers,
Mick

[Curry Barking Mad]

Thanks for posting these Mick. Always interesting! Guess the lamb shank was preheated as it would take an age to warm through in the pan.

Thanks Natterjack,
The lamb shank was in the microwave on a low setting gently heating through for some time in it's pre-cooking sauce before going into the pan with the addition of other ingredients to make the final thick sauce.
My apologies for the poor picture quality.
Mick

[jb]

I am going in on Tuesday lunchtime and hopefully will see the chef prepare his base gravy from start to finish.

Fantastic!!  Please keep an eye out for any spiced/old oil he sneaks in,this stuff is doing my head in!!!

cheers Jb

[Les]

Still cant watch these vimeo vid's, Noticed that the vimeo site is padlocked, how do i change the settings? does anyone know?

Les

[Aussie Mick]

Fascinating viewing.

It's pretty "full on" for a chef eh?

Surprised how long pans can be left bubbling away on high heat without things burning.

Thanks for posting Mick.

[ELW]

another great video CBM, cheers

Surprised how long pans can be left bubbling away on high heat without things burning.

agreed the bengali mirch seems to be on the heat for ages

[Micky Tikka]

Great watching
like the way the chef leaves the dish to cook with the curry spoon on top seems for ages
If that was me I would be in there with my spoon making a right mess