Topic: Viceroy Brasserie Abbots Langley: Chef Imram

[Peripatetic Phil]

That's the opposite of my experience. I've never had a dry bombay aloo, it's always been like the one in the video with minimal sauce.

Well, "dry" and "with minimal sauce" are not exactly at opposite ends of the wet spectrum, are they ?  I would have said they are pretty close on that particular continuum.

** Phil.

[ELW]

Great video michael.t, thanks for uploading

[Micky Tikka]

Thanks it only took me 3 days 

[jb]

Excellent mate well done indeed.I could watch these all day(wife thinks I'm sad....just a bloke cooking curry etc).

No magic technique,no flames just some fine looking food.I noticed it looked like plain old veg oil he was using(as opposed to spiced oil of some sort).Also at no point did I see him use any methi which is unusual.

[jb]

cut potato in to square shape.  get your dish,add veg oil heat it for few seconds add Panch Phoran stir a bit, then add the ginger & garlic paste stir, now add the peeled tomato in, mix curry powder goes in, at last add the potato give it a good mix at this point add 2 pints of water.  stick inside the oven for slow cooking (roasting).

At the end of the slow roasting, how much of the two pints of water remains, Michael, and what does one do with it ?  To my mind, both sag aloo and bombay aloo are essentially dry dishes, with no excess liquid (base or otherwise) whatsoever.

** Phil.

Phil if you look at the tub of pre cooked potatoes(17 seconds in) you can see that the tub is nearly half full of liquid,presumeably they are left in this so they don't dry out.When he made the bombay aloo he was obviously careful when scooping the veg out so he didn't get too much liquid.

[DalPuri]

He's a busy chap....

http://www.youtube.com/watch?v=_rM9f5JKdrs

http://www.youtube.com/watch?v=8GZhIDiO1Wg

That is Not a Shami kebab i'm afraid.  It's just a burger or a Chapli kebab.

[George]

No magic technique,no flames

And probably no great taste either.

I hope I'm wrong but, unless I've missed it, we haven't yet been told how any of this tasted in terms of either marks out of 10 or by comparison with Michael's favourite local take-away. Great video in its own right but some reference point would be useful.

[Salvador Dhali]

He's a busy chap....

http://www.youtube.com/watch?v=_rM9f5JKdrs

http://www.youtube.com/watch?v=8GZhIDiO1Wg

That is Not a Shami kebab i'm afraid.  It's just a burger or a Chapli kebab.

Might be a regional thing, DalPuri, but all the shami kebabs I've had have been round and flat(ish) - or burger shaped. Type shami kebab into Google images!

https://www.google.co.uk/search?q=shami+kebab&hl=en&safe=off&client=firefox-a&hs=1X0&tbo=u&rls=org.mozilla:en-GB:official&tbm=isch&source=univ&sa=X&ei=RDjrUM28E8yz0QXw94HoAg&ved=0CEEQsAQ&biw=1760&bih=880


 

[BIR-TY]

He's a busy chap....

http://www.youtube.com/watch?v=_rM9f5JKdrs

http://www.youtube.com/watch?v=8GZhIDiO1Wg

That is Not a Shami kebab i'm afraid.  It's just a burger or a Chapli kebab.

DP, isn't this what a shami kebab is on a BIR menu, minced spiced lamb or mutton shaped into a burger shape? Usually red coloured instead of orange colour added.
Bert

[DalPuri]

If i was given that in a restaurant after ordering a Shami kebab, i would be pissed off and question the waiter. I would still eat it though because i'm sure it would still taste good. And maybe thats what the chef believes to be a Shami kebab.
But its nothing like any Shami ive ever had and i've been eating them since i was about 5 or 6 years old!
Just because its flat and round??  And red? :
A proper shami should have a very fine pasted meat not just minced.

Its about texture.