Hi All,
I spent over 2 hours in the kitchen with Chef Baba Miah as he prepared for the evenings business.
He made his base gravy. The chef was obviously more concerned with getting the job done than me and my video efforts.
On more than a couple of occasions he caught me out when I wasn't quite ready with the camera. However, I have got everything covered.

There were a couple of surprises,
No green pepper in the base,
The addition of moong dhal in the base.

His base is a 3 stage process.
1 Boiling the onions, carrots etc
2 Make a Akhni stock, similar to the Curry Mahal method.
3 Blend some plum tomatoes and cook with Mix Powder and Veg Oil. Then add the blended base to that.

This made a great base with a hint of sweetness.

I hope you enjoy the video.
Click on the link.

Little India Base Gravy

Cheers,
Mick

Quote from: jb on April 15, 2012, 07:48 PM
Another excellent video thanks Mick.I really want to crack this naan bread thing now I have my own tandoor.That chef made it look sooo easy(and no naan bread cushion either).I take it as there was no yeast baking powder was used???  I'm sure that was the stuff that made mine go a bit hard,I may be wrong,a recipe would be superb though,a big thanks again for doing these videos.

Cheers JB,
It is Baking Powder that is used.
This was one of the softest doughs I have seen in any kitchen I have been into.
The use of veg oil must play a part in the naan being soft when cooked.
Mick

Quote from: ELW on April 15, 2012, 07:39 PM
Hi Mick, another good video. What is the procedure for cooking nan's in a busy restaurant? As in how many are rolled out or cooked at any one time? The only video's I've seen are demonstration 1 at a time


Regards
ELW

The dough balls are under the blue plastic on the second shelf.
He would possibly have two in the tandoor at the same time, while one was in he would be preparing the second one so one would be ready before the next.
They could sit in the hot box for a few minutes without any loss of quality until others were ready if it was a few naans for one order.
I hope that makes sense.
Cheers,
Mick

Hi All,
Just a short video from the kitchen of Little India of the tandoor chef making a plain Naan bread.
Although I haven't got the recipe yet I was told it is a 'No Yeast' recipe.
The dough is soft and pliable.
Fantastic expansion rate in the dough when cooking.
Cheers,
Mick

Hi Les,
Ideally I could alter the first post but in the meantime....
BIR Little India Part 1.wmv

George,
Is it possible to allow me to Modify my first post on this thread so I can change the Vimeo video to You Tube?
Mick

Quote from: michael.t on April 13, 2012, 10:15 PM
You can only learn by watching these     Bloody well done for getting   into a kitchen
You must have brought alot of takeaways 

Thanks Michael,
;D yes it does take a few......
Mick

Quote from: ELW on April 13, 2012, 10:08 PM
chef flambe's an empty burner at 6:40, enjoying these vids cbm, any more?

Thanks ELW,
Yes 3 more at the moment,
1 The chefs Vindaloo
2 A plain Naan
3 Me cooking the Chicken Tikka Bengali Mirchi with the chefs guidance.

Mick

Hi All,
Here is part 3 of the overview videos from Little India and it's real restaurant chefs.
I hope you enjoy the video.
Cheers,
Mick

Quote from: Les on April 13, 2012, 01:53 PM
Still cant watch these vimeo vid's, Noticed that the vimeo site is padlocked, how do i change the settings? does anyone know?

Les

Right Les,
I've had enough of this Vimeo sh--e, I've put them on YouTube, hopefully you'll be ok now.
Cheers,
Mick