Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: robapierre on December 31, 2014, 03:20 PM
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Hi Everyone
In the spirit of full disclosure, I thought I'd better mention that I'm the CEO of a digital agency called Jellyfish and we've recently gone into a joint venture with a very talented lady Hari Ghotra. I've got to say, this journey has propelled me into the world of authentic Indian cooking, which has been a fantastic discovery.
I came across this forum and thought what a perfect environment to get feedback on the Hari Ghotra proposition. Hari is on most social channels - Twitter, Facebook, Youtube (www.youtube.com/user/harighotracooking (http://www.youtube.com/user/harighotracooking)), Pinterest and also has her own site www.harighotra.co.uk (http://www.harighotra.co.uk).
I suppose, as curry lovers, I'd just be delighted to know what you think?
All the best,
Rob.
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The new Indian Nigella. Good luck, I hope one day to see Hari on TV.
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Hi Everyone
In the spirit of full disclosure, I thought I'd better mention that I'm the CEO of a digital agency called Jellyfish and we've recently gone into a joint venture with a very talented lady Hari Ghotra.
At least you have been honest about your interests, Rob.
I had never heard of this lady, but watched her do a lamb madras on YouTube and, I have to say, I'm quite impressed.
Best of luck with the venture :)
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Thanks for the best wishes and positive feedback Garp! :)
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I've made her keema which was good and have 5 jars or her spiced tomato chutney on the side to be sampled.
London.
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Rob - many thanks for flagging up Hari Ghotra's recipes. I look forward to trying her saag aloo, for a start. The acid test for me is whether any recipe tastes good - like food in the best Indian restaurants. Have you tried many of her recipes and what's your opinion? Which recipes are most likely to persuade us?
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Hi George
I couldn't agree more! Please let me know how you get on with the Saag Aloo?
I have in fact tasted many of Hari's recipes. On occasions they've been expertly cooked by Hari herself; however, I've also cooked many myself. I've got to say, the results are usually outstanding! Well, always outstanding when Hari cooks them. ;)
It's very difficult to name a favorite, but if I had to choose three, I'd go for:
Lamb Madras: www.youtube.com/watch?v=SR_85reaTx8&list=PLiIFVnqAES7SO9hXJsN3I2hR7OTkoi_Mo&index=32 (http://www.youtube.com/watch?v=SR_85reaTx8&list=PLiIFVnqAES7SO9hXJsN3I2hR7OTkoi_Mo&index=32)
Pork Vidaloo: www.youtube.com/watch?v=bHyAhkvfwHs&list=PLiIFVnqAES7SO9hXJsN3I2hR7OTkoi_Mo&index=34 (http://www.youtube.com/watch?v=bHyAhkvfwHs&list=PLiIFVnqAES7SO9hXJsN3I2hR7OTkoi_Mo&index=34)
Goan Fish Curry: www.youtube.com/watch?v=nzKhthWcTII&list=PLiIFVnqAES7SO9hXJsN3I2hR7OTkoi_Mo&index=36 (http://www.youtube.com/watch?v=nzKhthWcTII&list=PLiIFVnqAES7SO9hXJsN3I2hR7OTkoi_Mo&index=36)
I will definitely get Hari to join and engage with the community here!
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Looks pretty good - will be giving Hari a 'go'.
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Points for honesty Rob!
Well, I'll be honest too - thought the videos are overlong and not a good format for youtube, looks like an imitation of a tv cookery show. People watch TV cooking shows to be entertained (hence the larger than life characters), people watch youtube for practical info on how to actually cook. The format which works there is less fixed shot to camera, more cutaways, edited down, with captions and narration, etc. Look at "CookedbyJulie" or "Allas Yummy Food".
Traditional indian recipes aren't really what most people are on this forum for, this place is all about pre-cooked base sauce and curries which are whizzed up in ten minutes flat, like restaurants do ("BIR" style).
Someone is spending good money on those videos, there's no shortage of production talent involved but I really don't see it working for you unless you can get a more unique offer in a youtube friendly format, 5-7 mins max! Also consider steering Hari towards the BIR style as even a numbnuts like Julian Voigt (leviteish on YouTube) got 180k+ hits on a bad video of a bad recipe for base gravy.
My 0.00000002 million dollars supplied.
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Traditional indian recipes aren't really what most people are on this forum for, this place is all about pre-cooked base sauce and curries which are whizzed up in ten minutes flat, like restaurants do ("BIR" style).
You're right, my friend, that this forum is largely dedicated to making Restaurant/Takeaway style curries. But there are many who appreciate authentic/traditional style too.
People watch TV cooking shows to be entertained (hence the larger than life characters), people watch youtube for practical info on how to actually cook. The format which works there is less fixed shot to camera, more cutaways, edited down, with captions and narration, etc.
I had a look on Hari's website (link posted above) where there are recipes with 2 minute videos on how to put them together. Perhaps Hari, and Rob, are aiming to take a step further up the ladder than just posting YouTube videos - and good luck to them. Check out the website and you will get a less TV-style approach :)
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I'll definitely be giving the Fish Curry a whirl although I'm away for the next week so it'll have to wait a little.
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I will definitely be trying these recipes. While BIR style may be the main theme of this site, I for one appreciate traditional method. For me it's about the finished meal and less so how you get there. There is no right or wrong.
Lamb Madras will be on my Bucket List, and the Goan Fish looks good as well.
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Points for honesty Rob!
Well, I'll be honest too - thought the videos are overlong and not a good format for youtube, looks like an imitation of a tv cookery show. People watch TV cooking shows to be entertained (hence the larger than life characters), people watch youtube for practical info on how to actually cook. The format which works there is less fixed shot to camera, more cutaways, edited down, with captions and narration, etc. Look at "CookedbyJulie" or "Allas Yummy Food".
Traditional indian recipes aren't really what most people are on this forum for, this place is all about pre-cooked base sauce and curries which are whizzed up in ten minutes flat, like restaurants do ("BIR" style).
Someone is spending good money on those videos, there's no shortage of production talent involved but I really don't see it working for you unless you can get a more unique offer in a youtube friendly format, 5-7 mins max! Also consider steering Hari towards the BIR style as even a numbnuts like Julian Voigt (leviteish on YouTube) got 180k+ hits on a bad video of a bad recipe for base gravy.
My 0.00000002 million dollars supplied.
Sverige, thanks for the honest feedback...that's exactly what I'm after!
As you've identified, different formats and treatments appeal to different audiences. To be honest, we're experimenting as much as possible. Like Garp has pointed out, we also have the more punchy step-by-step versions on the website and YouTube channel. This is an example for the Lamb Madras:
www.youtube.com/watch?v=fUmxXCcntDk&list=PLiIFVnqAES7SO9hXJsN3I2hR7OTkoi_Mo&index=31 (http://www.youtube.com/watch?v=fUmxXCcntDk&list=PLiIFVnqAES7SO9hXJsN3I2hR7OTkoi_Mo&index=31)
We have also scheduled group sessions where you can see Hari actually interacting with the budding chefs.
All that being said, I think you are absolutely right about finding a unique and appealing approach to cater for the YouTube market. I am open to any suggestions the curry-recipes.co.uk community might have. :)
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Hi It's been great to hear your comments and thoughts on the videos and yes we are trying lots of different approaches so keep your thoughts and ideas coming.
In terms of the food I completely get that people are after quick and easy curries but I want to be able to share some great dishes with people who love Indian food to show you that you can achieve great fresh flavours at home cooking from scratch. That said I do have a BIR sauce on the website http://www.harighotra.co.uk/indian-recipes/mains/tomato-base-restaurant-sauce (http://www.harighotra.co.uk/indian-recipes/mains/tomato-base-restaurant-sauce) - maybe that is one to film for you guys?
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Hi Hari,
To be honest you base sauce looks more like a pasta sauce, most base sauces on here use a lot more onions and are blended to a soup like consistency. Having said that I made your keema which was very nice and last night we had peoples round and your spiced tomato chutney was enjoyed by everyone.
Regards,
London.
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Most (but not all) British Indian Restaurants are not up to the mark as far as I am concerned. Give me the authentic tasting regional dishes any day of the week - true 'asian cuisine' - not the dishes served by a Bangladeshi ex waiter with an entrepreneurial streak & a rich uncle who funded his restaurant / takeaway venture / dreams.
I will admit to being spoiled by living in Dubai / Middle East for 8 years and travelling all over from there - eating some of the tastiest Asian cuisine ever cooked - so why settle for anything less?
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I'm also interested in rustling up the Goan Fish Curry, looks easy, fast and tasty. I'm not able to squeeze it in until late next week so if someone tries it let me know if its a goer!
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Hi Hari
Welcome to the forum.
Your in fine company with the Celebrity chefs, looking at your
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Greetings, Hari, and thanks for joining and participating in the forum. I wish you well in this venture.
As Chewy says:
Jellyfish and yourself have a really clean and slick web presence. well done!
Quite impressive :)
However, Chewy likes to speak on behalf of everyone, when maybe he should be more precise:
British Indian Restaurant cuisine is still historically and predominantly, Bangladeshi
and the curries have slowly evolved and are aimed at the english palate.
There are many nationalities on this forum; quite a few Australians and many Scots, like myself. Where I live, and, I believe, in the majority of Scotland, restaurants and takeaways are predominantly Punjabi (although I think that the Punjabi/Bengali styles have been so entwined in catering for the 'British' palate that they are almost indistinguishable from each other).
Personally, I find that BIR Punjabi cuisine has more depth of flavour and richness than its Bengali counterparts.
I, as I'm sure many here did, started out trying to create traditional/authentic Indian dishes. My first cookbook was a Madhur Jaffrey (I still have it - covered in splashes from the pan). As good as these dishes are, they were not what I got from local restaurants, which is why I joined this site, to find that takeaway taste. Now, having discovered a lot, thanks to the great cooks on here, I find myself wanting to go back to the traditional now and again.
Question: before grinding whole spices, I have always dry-roasted them. I notice that you don't in the videos I have watched. Any reason why?
Cheers,
Garp
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Hi Hari,
To be honest you base sauce looks more like a pasta sauce, most base sauces on here use a lot more onions and are blended to a soup like consistency.
Regards,
London.
That does not make it wrong though, does it? A Balti base sauce recipe I have is a much stronger sauce then the bland onion soup style you refer to. Each has it's purpose.
It is disappointing that this is the very first response Hari will see when she looks back at this page.
Hari,
I welcome you warmly to the site and look forward to trying and enjoying your dishes. As an Australian, I often read that our T/A and Restaurant curries aren't up to scratch, but I don't know about that. We eat and enjoy them. I have spent many years doing mainly traditional style curries so the whole base sauce and whip it up after is a bit new for me.
It is a busy time for me at the moment with the whole family home so I'm not in the house, and particularly not the kitchen, much at all. As soon as the silly season is over and life returns to normal, your recipes will be put to good and much appreciated use. Although I may have to try one or two pretty soon.
It is an absolute joy to have you in our midst and I think we will benefit greatly from your generous sharing of knowledge and skill.
Greg
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Hi Hari,
To be honest you base sauce looks more like a pasta sauce, most base sauces on here use a lot more onions and are blended to a soup like consistency. Having said that I made your keema which was very nice and last night we had peoples round and your spiced tomato chutney was enjoyed by everyone.
Regards,
London.
Hi London Really glad the keema and chutney went down well. By all means you can blend the masala sauce to get the soup consistency you like. A basic masala is very much an Indian tomato sauce and I just wanted to show that richness of the sauce base rather then a blended soup. As you said with the keema you have to to try it first. Hope you get to try some more of the recipes and enjoy them.
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Question: before grinding whole spices, I have always dry-roasted them. I notice that you don't in the videos I have watched. Any reason why?
Cheers,
Garp
Hi Garp
Great to hear that your cooking has taken you full circle - I think that cooking is about experiences, trying new things and new cooking methods but above all it's about having fun.
In terms of roasting spices it really depends on the dish I am cooking. By dry roasting spices you are intensifying the aromatics of the spices and I tend to do this is I am making a dry marinade for fish or cooking a dish that requires an intense spice powder like a bhuna.
But for other dishes by just grinding the spices the aromatics are released.
There is no real right or wrong so if you prefer to roast them first then that's fine. I find that with everyday dishes you don't always need to.
Hope that helps
Hari
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Thanks Hari. Maybe I need to invest in a grinder :)
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Use a mortar-and-pestle, laddie; millenia-old technology that works as well today as it did when it was first invented
** Phil.
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I always have done in the past, Phil, but it's a pain in the butt, especially with things like cassia bark. I'd imagine that raw spices could be troublesome too.
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mortar & pestle way too time consuming & inefficient compared to a good grinder - bought my Revel 280 watt grinder from Lakeland for @?35 - fantastic bit of kit wet or dry blending / grinding
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It has been claimed that using a powered grinder actually generates heat which partially roasts the spices as well, while M&P is a slower and less heating process. Some cooks advise against using grinders for this reason but I'm not convinced there is a problem at all.
I have 2 M&Ps. A little one, about cup size, which is great for pepper, salt, small amounts of seed etc, and a larger one that weighs about 15kg and gives me a real workout to use. Cinnamon / Cassia Bark and Cardamom husks are a lot of work manually but the worst is dried ginger which is close to a rock.
I have to admit I've become lazy since purchasing a $20 grinder / blender kit.
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It has been claimed that using a powered grinder actually generates heat which partially roasts the spices as well
I was wondering about that very point, Livo.
Cinnamon / Cassia Bark and Cardamom husks are a lot of work manually
Do you actually grind the cardamom husk too? I only ever use the seeds, but I'm willing to be converted :)
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If a recipe calls for cardamom pods I usually just chuck it in. I've wondered about husks as well. Hasn't seemed to hurt anything but not nice when you get a whole one in your mouth.
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I'll put whole pods in a dish (cracked open), to flavour, the remove them before serving.
I was really asking about grinding :)
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Same. I've usually just ground the whole lot up if a recipe for a powder calls for them. Recipes for these powders rarely ever say seeds only so why wouldn't you just use the whole lot. Maybe I've been doing it all wrong. I have seen recipes that call for the seeds only and I recently purchased some Green Cardamom Seeds but I also have the whole pods. Black Cardamom I use whole as well.
I don't see much difference in using them whole and grinding up tree bark or whole star anise. The pod casing would be mainly cellulose. Perhaps someone can enlighten us here.
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Nothing wrong with eating the cooked or ground husks. They make for delicious flavour-bombs in pilau rice (or anything else, for that matter)! :)
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Nothing wrong with eating the cooked or ground husks. They make for delicious flavour-bombs in pilau rice !
Absolutely. I still recall the thrill I felt when I first bit into one, maybe 50 years ago; I thought I had died and gone to Heaven !
** Phil.
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Cardamom is probably my favourite spice. The smell of it is wonderful. I'm not that keen on biting into one, though - it has happened on a few occasions.
Getting back on topic, I'd be interested to know if Hari or Rob have had a look at the H4ppy Naan recipe/method. I watched Hari's video on naans (with yeast and yogurt; bottom side cooked on tawa, then placed under the grill), and while they looked nice, they didn't come close to Chris's.
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Getting back on topic, I'd be interested to know if Hari or Rob have had a look at the H4ppy Naan recipe/method.
May be worth adding a link, Garp. As newcomers to the Forum, Hari & Rob may have no idea who H4ppy Chris is or where his naan recipe is to be found ...
** Phil.
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As always, you are correct Phil. I sent last post from my phone but haven't worked out how to do links from it :)
http://www.curry-recipes.co.uk/curry/index.php/topic,12589.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,12589.0.html)
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I came across this forum and thought what a perfect environment to get feedback on the Hari Ghotra proposition. Hari...also has her own site www.harighotra.co.uk (http://www.harighotra.co.uk).
I just checked out Hari's website and must say how impressed I am. The style and presentation is very good indeed and many of the dishes are on my wish list of Indian recipes. All that remains is to find out what Hari's recipes actually taste like. They look like they have lots of potential, so once I've acquired some key ingredients like mustard oil, I'll try two or three recipes and take it from there.
As for mustard oil, is it the 100% mustard oil marked "not for internal consumption", or the stuff heavily diluted with another oil but deemed safe for internal consumption?
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Hi George,
For the last couple of years I have been using this mustard oil which is healthy and virtually erucic acid free. http://www.uncleroys.co.uk/mustard-seed-oils/spicy-mustard-oil.html (http://www.uncleroys.co.uk/mustard-seed-oils/spicy-mustard-oil.html)
It tastes just as good if not better than the "not for internal consumption " versions I have tried.
Nick.
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Nick - many thanks for the link to the spicy mustard oil but, unless it's available in any local shops, it looks very expensive for what it is, like
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As for mustard oil, is it the 100% mustard oil marked "not for internal consumption", or the stuff heavily diluted with another oil but deemed safe for internal consumption?
Just out of interest, George, I was in Tesco today and they have mustard oil on sale (but like you say, it is about 50% mustard oil and 50% rapeseed oil).
It would be interesting to know what Hari uses.
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Hi I have done a fair amount of research into mustard oil and the reasons for the 'not for internal consumption' on the bottle and I haven't found any conclusive reason for why this is the case apart from import laws.
I have been using mustard oil for years (not to mention most of the people in north India) not just for cooking but also for massaging and it's great for dry skin and hair as well. I tend to use 100% stuff for cooking and traditionally you take your oil to smoking point then let it cool before cooking. If using it as a massage oil you can dilute it down with coconut or veg oil as it has really warming properties.
Here is a link
http://www.spicesofindia.co.uk/acatalog/Indian-Food-KTC-Mustard-Seed-Oil.html?kw=&fl=1000&ci=49895034968&network=pla&gclid=CO3I4smjgsMCFQjLtAodzBAASg (http://www.spicesofindia.co.uk/acatalog/Indian-Food-KTC-Mustard-Seed-Oil.html?kw=&fl=1000&ci=49895034968&network=pla&gclid=CO3I4smjgsMCFQjLtAodzBAASg)
and here is a link to some of its benefits
http://www.stylecraze.com/articles/benefits-of-mustard-oil-for-skin-hair-and-health/ (http://www.stylecraze.com/articles/benefits-of-mustard-oil-for-skin-hair-and-health/)
Cheers
Hari
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Good info, Hari, thanks.
Go for it, George - it might give you a nice curry and lovely shiny hair as well :)
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Maybe a nice shiny nose too!
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Go for it, George
By chance, I followed your advice within about 5 minutes of your post, as luck had it, not that I was anywhere near a browser, down Brick Lane. I bought KTC brand Pure 100% Mustard Oil, bottled in the UK by KTC (Edibles) Ltd. Even the name of the producer gave me confidence this really is being sold for use in cooking, But, presumably due to daft EU law it also says: FOR EXTERNAL USE ONLY.
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Have you had a chance to try the mustard oil yet, George?
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Garp - no, not yet. I've got some other stuff pre-cooked to use up first, notably the chilli-con-carne I reported on quite favourably some time back, based on fish's recipe. But I wasn't as taken by it this time. I used/wasted a good slug of red wine and the end result was no better than my previous recipe, which doesn't require any relatively expensive ingredients like wine.