Topic: Viceroy Brasserie Abbots Langley: Chef Imram

[stevejet66]

mick i say water droplets as they were pretty much all the way throu the sauce, almost like water lying on an oil patch, this is what makes me think its something along these lines, ive tried butter squash, good, adds sweetness but not the same effect, so i can see there is something  fruity/watery veg used, ive googled indian cucumbers and the ones ive seen on google ive seen lots of them in asian supermarkets, i think i can feel a pan bashing session coming on tommorow. ill try the cucumber in my base tommorow and give the results tommorow evening. ive tried all sorts of veg little and lots but all become to dry tasting. most birs ive had have a softer feel to the palet.
steve.

[Graeme]

"You're right Steve...I can't see any bir/takeaway standing there for hours mixing there own mixs/masala etc"

wake up, and shake your heads ! many hands make light work 

[Curry Barking Mad]

wake up, and shake your heads ! many hands make light work.

Whatever that means?... ;D

The point is ... it takes one man minutes not hours.

[Kashmiri Bob]

Yet more from Ali. 3 part vid on chapati making and this one using the same mix for their paratha.  I can see me botching chef Imrams dough rolling technique though.  Looks a bit tricky!  Lovely looking paratha.

How to Make Paratha-Indian Restaurant cooking-Chef Imran- Abbots Langley Viceroy

Rob 

[Kashmiri Bob]

A fine looking fry-up by chef Imram.  Not seen these beans anywhere before.

Fried Indian Style-Indian Restaurant cooking- Chef Imran @ Abbots Langley Viceroy part 1

Rob 

[Cory Ander]

What is this dish, actually?  I'm sure it's not one I'm familiar with.

[loveitspicy]

These beans are in Thailand everywhere might have this as a change

Never seen this before either CA

best, Rich

[Peripatetic Phil]

Nice metal-utensil-safe non-stick wok there.  Now beginning to regret I bought my Waitrose dimpled-steel wok : food is increasingly sticking to it, not matter how well I scour it.

** Phil.

[chewytikka]

Very good authentic video recipe.
I make a version of this, but much drier, no tomato, with red onion and green chilli added.
If your shopping for Uri, there are two types, look similar but the best is slightly smaller and less gnarly
cheers Chewy

[Cory Ander]

'course you do, Chewy, but what's it called (in typical BIR terms)?