Topic: Viceroy Brasserie Abbots Langley: Chef Imram

[Kashmiri Bob]

As far as I can tell from the Midlands downwards this is a shami kebab, and a good one; a burger variant. It is pretty much a Chapli (Chappel) kebab mix, which essentially I think is a Pakistani dish; the supermarket freezers are full of them here in Birmingham, usually packed out with semolina, and max 50 percent mince.  Next to impossible here to get a shami in a Bangladeshi TA or restaurant that is much different. Very difficult to distinguish between a shami and the more popular sheek kebab, taste wise.  The Kushi kebab is also a superior burger (Chappel) variant. Up the M6 to Manchester and beyond its all change. The real deal shami kebab.  Highly aromatic spicy and finely ground mince, coated in an egg batter, and deep fried.  It is just regional variation.

Rob 

[DalPuri]

As far as I can tell from the Midlands downwards this is a shami kebab, and a good one; a burger variant. It is pretty much a Chapli (Chappel) kebab mix, which essentially I think is a Pakistani dish; the supermarket freezers are full of them here in Birmingham, usually packed out with semolina, and max 50 percent mince.  Next to impossible here to get a shami in a Bangladeshi TA or restaurant that is much different. Very difficult to distinguish between a shami and the more popular sheek kebab, taste wise.  The Kushi kebab is also a superior burger (Chappel) variant. Up the M6 to Manchester and beyond its all change. The real deal shami kebab.  Highly aromatic spicy and finely ground mince, coated in an egg batter, and deep fried.  It is just regional variation.

Rob 

Well i never.  I dont know about Birmingham and below because i'm from London. Could be chef's interpretation also.
All i can say is, if thats what you know as a Shami kebab, then you're really missing out on the real deal.

Frank. 

[BIR-TY]

As far as I can tell from the Midlands downwards this is a shami kebab, and a good one; a burger variant. It is pretty much a Chapli (Chappel) kebab mix, which essentially I think is a Pakistani dish; the supermarket freezers are full of them here in Birmingham, usually packed out with semolina, and max 50 percent mince.  Next to impossible here to get a shami in a Bangladeshi TA or restaurant that is much different. Very difficult to distinguish between a shami and the more popular sheek kebab, taste wise.  The Kushi kebab is also a superior burger (Chappel) variant. Up the M6 to Manchester and beyond its all change. The real deal shami kebab.  Highly aromatic spicy and finely ground mince, coated in an egg batter, and deep fried.  It is just regional variation.

Rob 

Well i never. 
All i can say is, if thats what you know as a Shami kebab, then you're really missing out on the real deal.

Frank. 

DP, A lot of places today just shape the sheek kebab mince(red :) into a burger shape, the texture is quite fine ie double minced. Are the ones you describe that different, can you please describe the real deal. Is it really just the texture ?
Can some one clear it up for me, is it the shami or reshmi that is covered in the thin egg omelette ?
Thanks
Bert

[loveitspicy]

Well done Michael

nice shot round the kitchen - good to see the workings and how its all set up

best, Rich

[Kashmiri Bob]

As far as I can tell from the Midlands downwards this is a shami kebab, and a good one; a burger variant. It is pretty much a Chapli (Chappel) kebab mix, which essentially I think is a Pakistani dish; the supermarket freezers are full of them here in Birmingham, usually packed out with semolina, and max 50 percent mince.  Next to impossible here to get a shami in a Bangladeshi TA or restaurant that is much different. Very difficult to distinguish between a shami and the more popular sheek kebab, taste wise.  The Kushi kebab is also a superior burger (Chappel) variant. Up the M6 to Manchester and beyond its all change. The real deal shami kebab.  Highly aromatic spicy and finely ground mince, coated in an egg batter, and deep fried.  It is just regional variation.

Rob 

Well i never.  I dont know about Birmingham and below because i'm from London. Could be chef's interpretation also.
All i can say is, if thats what you know as a Shami kebab, then you're really missing out on the real deal.

Frank. 

I am all ears.  The shami is my favorite starter by a long way.  Up to now chef sanjays recipe is my bench mark.

Rob 

[DalPuri]

DP, A lot of places today just shape the sheek kebab mince(red :) into a burger shape, the texture is quite fine ie double minced. Are the ones you describe that different, can you please describe the real deal. Is it really just the texture ?
Can some one clear it up for me, is it the shami or reshmi that is covered in the thin egg omelette ?
Thanks
Bert

Could it be a restaurant thing? Cant remember ever eating a Shami in a restaurant? Cant not have a prawn puri! come on now!

A Shami to me should crumble as you eat it and practically melt in your mouth. It should also be very fragrant with whole spices and give you that Finbarr Saunders Fnarr Fnarr thing goin through your nose  ;D (dont know how to describe it)
Covered in egg of course. And also taste completely different to a sheek (which has a courser texture)

edit: just had a squizz at recipes on google and maybe the dal is also important to the texture as it appears in all the recipes i looked at.

[Kashmiri Bob]

I would like to add that a genuine shami kebab is the only BIR starter than can be fully re-heated via microwave, successfully.  Not a lot of people know that. I rest my case.

Rob     

[Peripatetic Phil]

A Shami to me should crumble as you eat it and practically melt in your mouth. It should also be very fragrant with whole spices and give you that Finbarr Saunders Fnarr Fnarr thing goin through your nose  ;D (dont know how to describe it).  Covered in egg of course. And also taste completely different to a sheek (which has a coarser texture)

Covered in egg ?  EGG ?!  I lived in London for over 50 years and never once saw a shami kebab with an egg skein.  That, Sir, is a Reshmi Kebab, both in London and in Kent !

I would like to add that a genuine shami kebab is the only BIR starter than can be fully re-heated via microwave, successfully.  Not a lot of people know that. I rest my case.Rob     

So can a reshmi kebab : I do so, once or twice a month !

** Phil.

[DalPuri]

A Shami to me should crumble as you eat it and practically melt in your mouth. It should also be very fragrant with whole spices and give you that Finbarr Saunders Fnarr Fnarr thing goin through your nose  ;D (dont know how to describe it).  Covered in egg of course. And also taste completely different to a sheek (which has a coarser texture)

Covered in egg ?  EGG ?!  I lived in London for over 50 years and never once saw a shami kebab with an egg skein.  That, Sir, is a Reshmi Kebab, both in London and in Kent !

I would like to add that a genuine shami kebab is the only BIR starter than can be fully re-heated via microwave, successfully.  Not a lot of people know that. I rest my case.Rob     

So can a reshmi kebab : I do so, once or twice a month !

** Phil.

Googling Reshmi Kebab images brings up mostly kebabs resembling sheek kebabs or cubed on a stick mostly

[chewytikka]

Good capture MT, thanks for sharing your fun.

DP, This is the way The Viceroy Bangladeshi Chef makes his Keema
He'll make Sheek, Shami, Reshmi Kebabs from this, stick some in a Naan and even pop some in a curry.
It's the same all over the UK if you eat from Bangladeshi BIR's.
 
The video is accurate, it just needs another 5 - 10 minutes working/pounding.
I posted virtually the same recipe for Michael T. a while ago, except I like a bit Onion and Coriander in mine.
http://www.curry-recipes.co.uk/curry/index.php/topic,8188.msg72755.html#msg72755

Your favourite Shami is probably not Bangladeshi BIR at a guess.

Chewytikka