Hi All,
I have finally managed to get round to editing the Chicken Vindaloo video from Little India.
Chef Baba's Vindaloo is quite a simple affair with no great surprises.
I hope you enjoy the video.
Clink on the link below.
Cheers,
Mick
Little India Chicken Vindaloo

Hi All,
For those that are interested here is the Little India Mix Powder recipe.
Cheers,
Mick

Chef Baba Mia's Mix Powder
2 parts Coriander Powder
2 parts Cumin Powder
1.5 parts Curry Powder
1.5 parts Turmeric Powder
1 part Garam Masala
0.5 parts Paprika Powder
0.25 parts Chilli Powder

Thank you George for your swift response.
I will PM you with the same question as posted previously.
Delete this with my blessing if you wish.
Cheers,
Mick

I apologise to everyone for looking for assistance from George by starting this thread.

George, I have asked for some assistance from you in this and I don't know why you won't respond to a contributing member of this forum.
I don't believe I'm asking too much or that I'm being awkward. Maybe you have just missed both posts...
It's not terribly important but if possible it would tidy up the thread.
If you don't mind George can you advise me either way please.
By all means, when you can advise me then delete this thread if you wish.
https://curry-recipes.co.uk/curry/index.php?topic=8196.msg73160#msg73160
Thank you,
Mick

Quote from: Curry Barking Mad on April 14, 2012, 06:27 PM
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

George,
Would you please respond to this previous post from me.
I assume you must have missed this....or maybe you don't have the rights.
It would be most helpful 
Thank you,
Mick

Quote from: Unclefrank on April 20, 2012, 03:19 PM
Hi CBM great video, just a query when the ingredients appear on the screen for the "new" base gravy recipe, 35-40 onions, then you type that the other pot with onions, garlic/ginger from last night is added, does that mean that this recipe has 70-80 onions in the whole recipe for the restaurants service for that night or is the 35-40 onions is the scaled down version, so to speak.
Also how much water is added to the base and the Akhani stock.
Another question, sorry, at about 11.48 the chef adds some liquid to the tomato, oil and mix powder in the pot what is it?
Cheers.

Thanks SD and Chewy,

Hi Unclefrank,
He started the first pot with the 35-40 knowing that he was going to add the second pot so 70-80 would be correct.
The amount of water isn't critical, there was enough to just about cover the first lot. The Akhni stock would have started with about .75 litre but again not critical to be exact.
At just before 11:48 he added more water that was to rinse out the gravy that was left in the original pot. (if that is what you are referring to)
Cheers,
Mick

Quote from: ELW on April 19, 2012, 07:13 PM
Another good video Mick, this really should settle the base argument. Surely no one is going to argue with a restaurant video  I'm still not sure what bhagaring  the gravy brings yet, some methods fry GG/tomato &  spices, some tomato only. I can't tell the difference whether it adds anything worthwhile or not. Whats bhagar supposed to do to a gravy exactly?

regards
ELW

I don't know that any arguments will be settled by this.  but this is just how this very experienced chef does it.
I tasted the fried/boiled spices, tomato. The resultant liquid was quite sweet. The oil which of course had coloured well was very sweet.
Mick

For those who haven't seen it
this is Little India Restaurant.
Cheers,
Mick

Little India

Quote from: jb on April 19, 2012, 11:08 AM
Fantastic Mick,some great footage.I may be wrong but I think that's the first time I've actually seen a complete video of a genuine BIR chef making a gravy that's actually going to be used in a restaurant,nothing hidden or any secrets that's how he does it,brilliant.

No spiced oil so I assume he can achieve 'that' taste without it.The spiced water creeps in again,looking a lot like Az's water he used at the Zaal lesson.

He boiled the onions/carrots quite vigorously with quite a bit of water.This is completely different to the method that Julian from c2go swears by,in fact he says 'that' taste can only be achieved by slowly simmering the onions with very litle water.I just can't see how restaurant chefs could do this,the pot would take forever to heat up to boiling point.

Well done Mick keep 'em coming.

Thanks JB,

Unless someone can prove otherwise I think you may be correct.

The chef did say that the use of bhaji oil was the old way and was quite dismissive of it. He said "old oil, no good"
The use of spice water (Akhni water) has been around a long time. He felt some chefs try to cut corners and were lazy.
Different chefs will always have different ways I suppose.
Cheers,
Mick

Quote from: Wickerman on April 19, 2012, 01:16 AM
Brilliant work and thank you again!
I've been reading Julian's new E-book, (as many of us have) where the emphasis is on how little water you really  need to cook the onions properly.
Also the use of any spiced oil.?.? -again, as we can see in the video above,these things just aren't happening.
@Curry Barking Mad,i take it you've eaten at  Little India,what's the food like?
It certainly looks the business
Once again,thanks for all your videos and Keep'em coming. ;D

Thanks everyone for your comments.

The knowledge that Julian has learned and passed on is not new to some. I have seen the method and use of bhaji oil before mostly as a way of adding the flavour and not wasting the oil.
I know that works for me when I use the same method, however, a lot of places have moved on. Whether some think that is a good thing is open to debate.
Many more places don't use the old-spiced-bhaji oil (call it what you prefer) these days. I agree that a good base does not need it. You can make a great curry without it.
This restaurant's food is some of the best I have ever had.
Cheers,
Mick