• December 18, 2018, 05:54 PM
Welcome, guest! Please login or register.
collapse

* RGBD

Author Topic: TV show. Recipes that made me - Punjabi food  (Read 632 times)

0 Members and 1 Guest are viewing this topic.

Offline pap rika

  • Trainee Chef
  • *
  • Posts: 34
TV show. Recipes that made me - Punjabi food
« on: August 15, 2018, 06:21 PM »
 Might be of interest. BBC 2, 8 o'clock tonight. seems to be part of a series which features different cuisines.

Regards Pap rika.

Offline Peripatetic Phil

  • CONTRIBUTING MEMBER
  • Jedi Curry Master
  • **********
  • Posts: 6475
  • A closed mind is a would-be chef's worse enemy.
    • The Westberry Hotel & Restaurant
Re: TV show. Recipes that made me - Punjabi food
« Reply #1 on: August 15, 2018, 08:58 PM »
Thank you, Pap rika — I don't have a television, but it can be found online here.  Just finished watching the first part (goat curry) and the only thing that surprised me was that  Rav appeared to be using European bay (Laurus nobilis) rather than Indian ("tej patta" / Cinnamomum tamala ).

** Phil.
--------
Quote
In this series, restaurateur Nisha Katona travels around the UK meeting passionate home cooks to discover family recipes passed down through generations from across the Indian subcontinent.

In this episode, Nisha travels to the West Midlands, which has the largest population of Punjabis living in the UK, to discover all she can about Punjabi food from the north of India. Punjabi cuisine is famous for its rich dishes and she wants to understand more about the ingredients, cooking techniques and culture that has given this cuisine its unique characteristics.

Nisha starts her exploration at a Sikh temple in Birmingham, where food plays an integral role in everyday temple life. Each day in Sikh temples there is a custom known as langar where they serve vegetarian meals that anyone can come and eat. Here she meets a group of women skilled at making perfect chapatis - the main staple of Punjabi cuisine which is known as the bread basket of India.

Next, Nisha visits a Punjabi martial arts class known as Shastar Vidiya. Here she discovers the connection between the ancient warrior culture of Punjab and their high calorie food. She meets Rav there, a keen Punjabi cook who shows her how to make a deliciously rich goat curry. This is food to make you 'tharkara,' a Punjabi word that refers to physical might and strength. Most Punjabi immigrants came to the UK from rural Punjab in the 1940s and 50s to work in the foundries of Wolverhampton and Birmingham. Food helped the transition from rural Punjab to the industrial heartland of Britain and Nisha wants to understand more about the role it played. She meets Sathnam Sanghera, author of a book about his childhood, growing up in a traditional Sikh family in Wolverhampton. He tells Nisha about his mum's dedication to Punjabi food which she cooked daily for all the family and the integral role it played in his upbringing. He takes her to the home he grew up in and shows her the back garden where his mother grew many of the produce farmed in Punjab. Growing up, there were no fences and many of the Punjabi immigrant families created mini allotments at the back of their homes to ensure they could get the fresh ingredients needed to make their delicious food.

Spinach is a central part of Punjabi cuisine and spinach paneer is one of Punjab's best-loved dishes. It is easy to make and much more exciting than the way we traditionally serve spinach in the UK. Baksho Ark is a mother and grandmother, who shares her recipe for spinach paneer with Nisha. It is a dish much loved by all her family and is really quick to prepare. To end her time in the West Midlands, Nisha visits a popular Punjabi restaurant in Wolverhampton where they are preparing for a first birthday party. First birthdays are a big celebration in Punjabi culture and food is always at the heart of them. Nisha is back stage in the kitchen helping with the preparations and seeing how they make classic tandoori chicken tikka the authentic Punjabi way. The chicken is grilled in a tandoor oven - synonymous with Punjab where villagers would traditionally take their bread and meats to cook them in communal clay tandoor ovens. Nisha finishes her time with the community on a high - joining in the first birthday party celebrations in style, tucking in to some delicious tandoori chicken tikka and marvelling at the generosity associated with Punjabi food and culture.
« Last Edit: August 15, 2018, 09:20 PM by Peripatetic Phil »
Ogham's law :  The intellectual content of any message is inversely proportional to the number of emoticons that it contains..


Online Garp

  • Ive Had Way too Much Curry
  • **********
  • Posts: 2097
Re: TV show. Recipes that made me - Punjabi food
« Reply #2 on: August 16, 2018, 02:39 PM »
Thanks for that, Pap. Was enjoyable.

Offline pap rika

  • Trainee Chef
  • *
  • Posts: 34
Re: TV show. Recipes that made me - Punjabi food
« Reply #3 on: August 17, 2018, 03:52 PM »
Thanks Guys. Appreciate your feedback :)

Regards Pap rika.

Offline Peripatetic Phil

  • CONTRIBUTING MEMBER
  • Jedi Curry Master
  • **********
  • Posts: 6475
  • A closed mind is a would-be chef's worse enemy.
    • The Westberry Hotel & Restaurant
Re: TV show. Recipes that made me - Punjabi food
« Reply #4 on: August 17, 2018, 10:05 PM »
Another point I noted in the final (tandoori chicken tikka) part — the importance of using a highly acidic yoghurt in the marinade.  "The more acidic the yoghurt in a marinade, the better", observed Nisha, "you don't want the heavy, Greek-style yoghurt.  The more active, the more penetration into the meat".

** Phil.
Ogham's law :  The intellectual content of any message is inversely proportional to the number of emoticons that it contains..

Offline Peripatetic Phil

  • CONTRIBUTING MEMBER
  • Jedi Curry Master
  • **********
  • Posts: 6475
  • A closed mind is a would-be chef's worse enemy.
    • The Westberry Hotel & Restaurant
TV show. Recipes that made me - Episode 2 : Sri Lanka
« Reply #5 on: August 20, 2018, 11:14 PM »
In this episode, Nisha is in London to discover more about food from the tropical island of Sri Lanka. The cuisine is rising in popularity, especially in the capital city. She starts her exploration in an unlikely setting: a lakeside cafe in London's Victoria Park. Here there is a group of Sri Lankan guys cooking in the kitchen who have started introducing their authentic recipes from home. They serve incredible Sri Lankan breakfasts with a kind of noodle called a string hopper that is right at the heart of their cuisine. In the kitchen, Nisha meets Thivian, who shows her how they make these unique string hoppers, as well as rustling up one of their legendary coconut rotis (a kind of flatbread) for her to try.

Keen to explore how Sri Lankans use the wide variety of vegetables that grow on the island, Nisha heads to a Sri Lankan grocers to meet food blogger Shakya and her mum Dulcie. They talk to her about some of the unusual ingredients they like to use in their cooking, including pandan leaves, which add flavour to their curries, and gotu kola, a green leafy plant a bit like flat leaf parsley. Dulcie teaches Nisha how to make a classic Sri Lankan dish called devilled prawns - known for its fiery flavours - whilst daughter Shakya shows her how gotu kola can be used in a fresh Sri Lankan accompaniment called a sambol.

The growing interest in Sri Lankan food means that it is starting to be found in street markets in London and is proving very popular. Nisha visits the world food market in St Katharine's Dock to try a much-loved Sri Lankan street food dish called Kothu Roti. This unique dish that seems to have everything thrown at it - veg, eggs and a meat or fish curry - all chopped up on a hot plate and served to hungry customers. British Sri Lankan newsreader George Alagiah invites Nisha to a Sri Lankan lunch at his family home. His family continue to cook the recipes passed down by his Sri Lankan mother, many of which they have written down. Nisha joins George, his sister Mari and his wife Fran in the kitchen to learn some of their family recipes. Together they make George's mother's recipe for roasted curry powder, the basis of Sri Lankan meat curries, which they turn into a delicious chicken and coconut curry. George's wife Fran, who had no family connection to Sri Lanka until she married George, tells Nisha how her mother-in-law made sure she knew how to make Sri Lankan dishes for her husband-to-be! She shares a classic coconut and cabbage side dish with Nisha, taught to her by her mother-in-law.

Nisha ends her time learning about Sri Lankan food at a Tamil harvest festival, known as Thai Pongal. Here she meets Vithya and her mum who are keeping the traditions of Sri Lanka alive right in the centre of London. There is some beautiful folk dancing, bonfires and a delicious traditional rice pudding dish cooked on an open fire at the heart of this ceremony. For Nisha, it sums up the respect Sri Lankans have for their food - they know how to make the most of the ingredients that grow in abundance on the island - and can turn them into simple sensational dishes. This is definitely a cuisine worth learning about and cooking at home!
Ogham's law :  The intellectual content of any message is inversely proportional to the number of emoticons that it contains..

Offline Ghost

  • Trainee Chef
  • *
  • Posts: 12
Re: TV show. Recipes that made me - Punjabi food
« Reply #6 on: August 21, 2018, 07:57 AM »
I found it fairly interesting, the chicken tikka from the first episode looked quite nice. The 3rd episode will be about Kashmiri style cooking.


 


You may like these posts on curry-recipes.co.uk: