Viceroy Brasserie Abbots Langley: Chef Imram

[natterjak]

Phil, SS's quip is a reference to the fact that in the common vernacular, a "floater" is a turd that will not flush. HTH.

[Secret Santa]

Phil, SS's quip is a reference to the fact that in the common vernacular, a "floater" is a turd that will not flush. HTH.

I don't know if I find my own quip or Phil's innocence funnier!  ;D

[Peripatetic Phil]

Ah, sorry : I am afraid that meaning just didn't occur to me.  It's a failry standard menu item, so let's hope that Ali's customers are not aware of the alternative meaning (as I am sure that Ali was not).

** Phil.

[jb]

He's a busy chap....

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

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

[Micky Tikka]

http://www.youtube.com/watch?v=pcNt2M_inMg

[Salvador Dhali]

Top work, Michael. Nothing like watching/filming your curries being made - especially by a well practiced chef.

No drama, no over-complication, no nonsense. Just good old fashioned BIR craft.

I'm assuming it all tasted as good as it looked?

[Micky Tikka]

regarding Bombay potato, this is what chef Imran told me. ( pre cooked potatoes )
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 start of the video you will see the precooked potatoes bottom left
What I did notice was how little of garlic,tom paste salt powder he put in (compared to me)
and the first ladle of gravey went round the edge first

[Peripatetic Phil]

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.

[Micky Tikka]

Sorry Phil need to explain a bit more
In the video I ask the chef how he precooked his potatoes and it was not clear what he said
So I emailed Ali and that was his reply to the word
So If we need any more answers I will have to contact Ali again
I know it sounds a bit vague

[Secret Santa]

To my mind, both sag aloo and bombay aloo are essentially dry dishes, with no excess liquid (base or otherwise) whatsoever.

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.