Curry Recipes Online
Curry Website Links => Curry Web Links => Topic started by: pap rika on January 10, 2019, 09:36 PM
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Folks just came across this bir restaurant channel, looks interesting and informative, check it out.https://www.youtube.com/channel/UCKlET6nkHSKNWef97D_UBkQ
Regards pap rika
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Thanks Pap, will have a swatch.
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looks really promising, the base gravy is interesting and he follows that recipe with a madras. He uses single cream in the base. He likes his bay leaves. I mean it's got to work, but when I use bay leaves the flavour is really strong
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Do you use Indian or European bay, Pete ?
** Phil.
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Thanks for posting this link Pap rika
This is really interesting. I've just watched the base gravy video (for the first time) and from this and the comments there is already some really good points to consider and discuss. I'll be watching his other offerings at some time in the near future. Now I don't know whether to do his base gravy or the KD for my next batch. Maybe I just have to make 2 small batches or eat a lot of curry. ;D
Notice the can of East End Pure Butter Ghee and also in the comments when asked which Curry Powder the answer is East End. Best quality. (unavailable to me) :(
Cream in the Base Gravy and he says he can use it for a Korma, a Madras and a Vindaloo for example.
The oil content of 1 full cup and cooking to separation point. No removal.
He cooks 4 litres, adds extra water to a very thin base and says it could make 6 - 10 then corrects to 6 - 8 curries. Even at 10 he's looking at near 500 ml per curry. This again draws me to the conclusion that BIR is much wetter than AIR.
Take note of this one Phil. He specifically points out the requirement to allow it to cool before putting it into a stand blender. ;D
The point that really says something to me is his comments about why base gravy is used for expediency only and that it is much preferred to cook "traditionally".
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Take note of this one Phil. He specifically points out the requirement to allow it to cool before putting it into a stand blender. ;D
"Once scalded, twice shy" :)
** Phil.
P.S. Interesting page here (https://aussietaste.com.au/glossary/food-items-a-to-z/about-curries/), if you have not already found it.
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That's a good read Phil. I'll look more closely later. So much on the internet and so little time.
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Thanks for posting this up paprika. Very interesting, although I'm not sure it entirely passes my BS filter. Does he really have loose Garam masala floating around in his huge pots of base gravy, which he needs to treasure hunt out at the end before blending? Must take a while in a large batch! He didn't even seem sure which he was taking out or leaving in prior to blending, and if it's a recipe he cooks on a daily basis then for sure he wouldn't hesitate.
A very strong flavoured base gravy if you ask me - maybe it is similar to what they're using on the paying punters but I can help wondering whether the temptation to make adjustments to make it "look better" to the YouTube viewers might have arisen as a result of the basic purpose of the upload being a restaurant promo.
I enjoyed the sight of curry on chips with cheese! Hope it makes it onto their menu.
I was pleased to see he emphasises the importance of a thin soup consistency in the finished base. Seems to me this is fundamental to getting a properly cooked finished dish with the right consistency end result.
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Seemed OK, but adding Garam Masala twice! (whole and powdered), But like Sverige said, It's done for the viewers.
Did not like the thought of those boxes of Prawns with no lids on being stuck on the floor under the burners. (15:11) in my opinion should have been in the fridge until required, No prawn curry from there then. ;D
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Biting on a whole cardamom pod or clove that slipped through was always part of the Indian experience for me. I'd imagine that as long as most of the whole spices are out, there wouldn't be much chance of that occuring after using that stick blender. He does say several times that it is a flavoursome gravy. Black cardamom and bay leaf are pretty easy to dig out. Cloves being black aren't difficult to find and puffed up green cardamom tend to rise to the surface. The rest, pepper and coriander seed, are probably ok pulped into oblivion.
I'll be giving his base and some other examples of his work a try before I make any judgement. I didn't notice the prawns Les but my viewing was not scrutinising.
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Biting on a whole cardamom pod or clove that slipped through was always part of the Indian experience for me.
For me, biting on a concealed cardamom pod was the highlight of the meal. I had no idea what they were, but they exploded into a ball of intense flavour, and it took me years before I no longer found the experience exciting.
** Phil.
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Having watched a few of his other videos now, I see no reason to think he's sharing any of his restaurant recipes. He's cooking a kind of hybrid to please some of his customers and to promote his brand.
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. I didn't notice the prawns Les but my viewing was not scrutinising.
Nor mine Livo, just noticed them as he was showing the curry in the pan.
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Thank you Pap rika.
I have just finished watching this and some of you will already know what I am about to say, so I won't disappoint you.
Interesting to me is the lack of oil, some in the base gravy, greatly diluted and some in the curry with his personal comment at 13:35. I also noticed that when he was making the base he added 'steaming' tomato puree (3:00). When he makes the curry later he adds 1 tsp, corrected to 1 chef's spoon of tomato puree which he mentions "has been cooked down with a little garlic" (14:20). I suspect the tomato puree in the base was made with hot water but it could have been some of the 'reduced' puree used in the curry?
Like all long time chefs/cooks, he is used to doing everything 'by eye', especially when it came to putting the 1 tsp of garlic and ginger in the beginning of his curry which looked to me more like 1 tbsp (12:20).
I guess the secret that is being kept is the mix powder that he makes (13:55).
I will have to view this several times to make a note of the ingredient quantities and give it a go in a curry with either Chewytikka's Mix Powder (looks very similar) or CA's Mix Powder (simplest/least ingredients).
BAJ
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Putting raw lamb in the madras?
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Interesting stuff but nothing new. They appear to be a mix of BIR style...the madras in the base sauce video for example, and traditional... like the chilli-chicken staff curry. Problem is he calls them all "Restaurant Style" whereas most appear to be along traditional lines rather than using base sauce.
And if you believe he's adding water to the curries so as to use less oil when the camera's not on him then there's no hope for you (or your curries). it's about as believable as restaurants that claim to be cooking with olive oil. There's much in these videos that strikes me as being for the video only and not something that he would be doing in practice.
@Livo, the base sauce is akin to 90% of other bases you'll find on this site with the exception of the added cream. That again is nothing new but is far less common. KD's base is far less involved and is likely to stand out as different from most bases because of that.
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I was given the link over xmas, watched a few.
Good cameraphone vids and good curry, apart from the cheesy chips. Lol. ;D
Every Bangladeshi restaurant cooks their base gravy to their own style
this is Latifs take on it for YouTube viewers and will work well.
Looks like a successful business with plenty of happy customers
Doing the Baghar first is unusual, but the end result is just the same.
Combining everything for pressure cooking gives the same result but
cooks it much quicker and I feel, better.
He maybe should have mentioned, bringing it back to the boil after blending
to lose the yellow (Haldi) opaque look, its finished when it leaves the the Chefs spoon clean
just like he showed in the other big pot.
Its a very clean, open kitchen with 5 stars, nothing is kept on the floor
So not sure what your talking about Les.
cheers Chewy
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Thanks SS. Exactly as I've found with all the different bases I've made. They all make curry. This guy does say that making a single curry from ingredients is better but the base gravy method is a necessary short cut in the high turnover cooking to order business. Nothing surprising about that for anybody familiar with BIR method.
CT, it looks ok to me as well. More than one way to achieve similar end result.
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Its a very clean, open kitchen with 5 stars, nothing is kept on the floor
So not sure what your talking about Les.
cheers Chewy
CT, I never said it was on the floor, I said in boxes (more than one) on the floor with no lid's on them, and under the burners, and you don't know what S**t is falling of the bottom and the heat also, We are talking shellfish here,
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My guess would be that there is a removable drip tray under the burners as the containers are on storage shelves. It would be poor design to have fall through. If they are prawns (possibly are) and likely to be used soon on that trading day I'd say there is no real problem but a fridge would be better.
What would be the red sauce in the big back pot in the first part of the video? Makhani gravy perhaps..
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Did not like the thought of those boxes of Prawns with no lids on being stuck on the floor under the burners. (15:11)
in my opinion should have been in the fridge until required
Still dont get you Les as theres nothing showing at (15.11) unless your talking
about the precooks in the plastic containers on the shelves under the cooker. (11:00)
Like I said nothing on the floor, I dont see any prawns in this video. But they must be
somewhere, possibly the fridge. ;)
What would be the red sauce in the big back pot in the first part of the video? Makhani gravy perhaps..
Livo, the big pot of red gravy, will be Tomato puree, onion, garlic and mixed spice.
Ive often seen this made in various kitchens, huge tins of Tomato puree sometimes Plum Tomatoes and lots of garlic.
The only time a BIR kitchen smells like an Italian one. Lush. :P
cheers Chewy
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i know it was a question to Les, so hopefully not too shellfish if I answer, but I can see prawns at 15:12.
I guess they need some to hand to cook any orders of prawn curry which come in, and running to the fridge and back doesn't work too well if you already have 4 curries on the go. Guess it depends how long they're out the fridge for..
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i know it was a question to Les, so hopefully not too shellfish if I answer, but I can see prawns at 15:12.
Thank You Sverige, And it's over to you CT.
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AH, there they are, on the precooks shelf, thanks Sverige, thought thats what he meant.
Not kept on the floor. :D
For the interested, these cookers have full drip trays that slide out for cleaning.
Ive cleaned quite a few in the past. lol ;D
cheers Chewy
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I dont see any prawns in this video.
AH, there they are, on the precooks shelf, thanks Sverige, thought thats what he meant.
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Probably not the best way to store prawns but I'd imagine they'd have been closed down by now for multiple incidences of food poisoning if it was a real problem.
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Trolling again Taylor
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Do you use Indian or European bay, Pete ?
** Phil.
Hi Phil. I use Indian bay Leaves. All the Asian shops round here sell only them, so I figured that's what most takeaways/restaurants use too. The pack I currently use is about three years old. I've nearly finished it. The bay leaves flavour has remained very strong, despite it's age
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Interesting. I find European bay overpowering and tend to avoid it like the plague, but Indian bay I rather like and I use several leaves (torn into shreds) when making pulao rice, for example. But each of us react to different flavours in different ways, so if you find it strong then I would suggest just using less
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Has anybody experienced dining at Latif's Inspired Alsager ? I won't be making a special trip but I'm interested to know. The website and menu look good with the exception of the most recent special offer being from 2015. TripAdvisor ratings are good with 460 reviews being favourable.
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I noticed while reviewing the video again that (@5.50) he admits that he would normally add chopped tomatoes, by which I'm sure he will mean tinned chopped tomatoes, but it's not clear whether that would be in addition to the puree and fresh or in their place. But it reinforces my point that he's not doing it exactly as he would do it if the camera weren't on him.
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I use Indian bay Leaves. All the Asian shops round here sell only them, so I figured that's what most takeaways/restaurants use too. The pack I currently use is about three years old. I've nearly finished it. The bay leaves flavour has remained very strong, despite it's age
I used to be able to source Asian bay leaves locally in small TRS style packets, they may even have been TRS, and they were very fragrant. Then I couldn't get any locally and I sourced some off eBay or Amazon, I forget which, and they were totally flavourless and were sent back. I really miss the quality ones as I consider them essential for a good garam masala.
So Pete, do you recall what brand these three-year-old leaves were that still retain their vitality as I'd like to get some?
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The introduction to this channel has generated quite a lot of interest, regarding ingredients, quantities, technique, etc. The channel in question is getting quite prolific in its postings and it would appear the person seems quite open to answering any questions.
Which brings me to the point, has anyone made contact through his YouTube channel in relation to clarification of any of the questions posted within the forum ?
Regards Pap rika
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I confess I have not. I treat YouTube as a read-only resource.
** Phil.
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Thanks Phil.
Sadly, I'm of the same mindset, occasionally I will seek clarification or acknowledge the effort / time the individual has taken to produce their work. However it just seemed logical members with unanswered questions/queries would be best directing them to the channels comments section For clarification.
Regards pap rika
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That would appear to be a fair and reasonable approach rather than tearing the guy apart here. I think enough information was provided in the base gravy video for anybody to make an attempt anyway. It may not be 100% but you'd still make curry with it.
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I'm a bit disappointed that, after publishing his base gravy video, he hasn't made any videos of him actually creating dishes using it. I'm sure that people who frequent his restaurant would rather see how he actually does it rather than some 'homestyle' version.
For many on here, more can be learned by watching what's going on elsewhere in the kitchen.
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The base gravy video goes straight into a chicken curry cook and he did use the gravy he'd shown in the making. I'd have thought the gravy in the video would be fairly close to a scaled down quantity of the gravy in the big pot Garp. I haven't yet had time to look at his other dish videos. Am I reading here that these dishes don't use the base gravy he shows?
I too was interested in the background activity in the kitchen. ;D
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I agree, but you have to give the guy a chance, as its a real restaurant kitchen
with the usual hectic weekend trade. The guy with the cameraphone may be missing, who knows.
Like most Bangladeshi Kitchens, most of the guys in the background will be chefs in their own right.
The older guy with the glasses is probably a master of the pans.
A little action clip here, off social media.
https://video-lhr3-1.xx.fbcdn.net/v/t42.9040-2/45187269_263784990855952_6607266517232910336_n.mp4?_nc_cat=111&efg=eyJ2ZW5jb2RlX3RhZyI6InN2ZV9zZCJ9&_nc_ht=video-lhr3-1.xx&oh=a6d9d5774b6c9a14d3b08e34830e1bd1&oe=5C3BFAA3
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Well said chewy, we seem to have spent more time beating this guy up over his technical approach rather than embracing his culinary skills,
Regards pap rika
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I'm a bit disappointed that, after publishing his base gravy video, he hasn't made any videos of him actually creating dishes using it. I'm sure that people who frequent his restaurant would rather see how he actually does it rather than some 'homestyle' version.
For many on here, more can be learned by watching what's going on elsewhere in the kitchen.
If you had bothered to listen to him or read the comments he says that he will post up base gravy curries if he gets enough requests on his channel. I
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I'm getting an error on that link chewy. "URL signature expired".
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I'm a bit disappointed that, after publishing his base gravy video, he hasn't made any videos of him actually creating dishes using it. I'm sure that people who frequent his restaurant would rather see how he actually does it rather than some 'homestyle' version.
For many on here, more can be learned by watching what's going on elsewhere in the kitchen.
If you had bothered to listen to him or read the comments he says that he will post up base gravy curries if he gets enough requests on his channel. I
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I'm getting an error on that link chewy. "URL signature expired".
Cant help you there Livo, its just a straightforward link.
cheers Chewy
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Just tried it on the tablet. The link doesn't like us orstrayins eh.
Garp, you crack me up sometimes. The master of quick repartee.
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Garp, you crack me up sometimes. The master of quick repartee.
Quick ? took him 3 1/2 hours to think of that! Prob how long it took him to get across his room to his laptop on his zimmerframe
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I missed the time gap. I did chuckle though, as I've just done again.
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I used to be able to source Asian bay leaves locally in small TRS style packets, they may even have been TRS, and they were very fragrant. Then I couldn't get any locally and I sourced some off eBay or Amazon, I forget which, and they were totally flavourless and were sent back. I really miss the quality ones as I consider them essential for a good garam masala.
So Pete, do you recall what brand these three-year-old leaves were that still retain their vitality as I'd like to get some?
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Thanks Pete. That's a brand I've not heard of but I'll try to track some down.
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Supreme brand is another that sells Indian bay.
(https://www.tradewindsorientalshop.co.uk/acatalog/Supreme_Bay_Leaves_25g_x.jpg)
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Have you actually tried the Supreme brand? Would you recommend them? There's several brands on eBay and Amazon but no way of knowing how good they are.
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Have you actually tried the Supreme brand? Would you recommend them? There's several brands on eBay and Amazon but no way of knowing how good they are.
I bought two packets in Blackburn last year, only recently opened the 2nd. Never noticed a loss of flavour.
I did take a photo of my own packet but its been so long since I posted a pic that I'd forgotten the original cro link that I used to use. ::)
P.s. maybe worth asking the best before date if purchasing online.
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Have you actually tried the Supreme brand? Would you recommend them? There's several brands on eBay and Amazon but no way of knowing how good they are.
I have. I have tried several products by Supreme and this is one where I know Phil will be interested to know that I consider them to be the most inconsistent Brand on the market. TRS are better but the best are East End, all available in the UK.
The Powders can be different colours (packets with the same date and stored on the same shelf, out of direct sunlight at 2 of my local asian supermarkets) and they don't always taste the same, I often taste test chilli powder to check the 'heat' and Curry powder to see if it tastes 'flowery'. In the case of the 'Curry Powder', sometimes it is, powder, and sometimes it contains halves of Bay Leaf and whole seeds. Inconsistent production process. Another reason I chose to buy a wet/dry grinder, to make it myself.
I like to make batches of Aloo Chana over the winter months when I can get hold of 'old' potatoes. The 'flowery' Curry Powders always seems to change it from a creamy white to a very light green, visually unappealing. I asked staff at one of the supermarkets about the green colour and they said, 'yeah, it does mine too'. So I don't buy it anymore.
I hope that helps.
BAJ
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Not familiar with the Supreme brand at all, but I shall now know to avoid it ! For normal spices I use all of Khanum, MDH, Mehran, Laziza, Top-Op, TRS, and even Barts in an emergency, but my Indian bay are from Jay Bharat Spices Pvt. Ltd. of Orissa, India.
** Phil.
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Asian bay by TRS
(http://i67.tinypic.com/29ma8t2.jpg)
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Just watching some of these, good channel comes across really well.
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Check out latifs new recipe, to include the use of base gravy, and list of ingredients. In Bir style
https://youtu.be/WZLFHYpHsuQ
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I really enjoy watching Latif's videos. Informative, entertaining and inspirational.
It was good to see him actually using his onion gravy. His other dishes (that I've seen) haven't used it which made me begin to wonder why he'd bothered to show how he made it. As such, this dish is actually "Restaurant Style".
Balti: This dish ticked several boxes that are variously applied to the naming of a Balti dish. 1) Everything prepared together in a single pan (but not the serving pan). 2) The use of a Balti Paste for provision of the Balti spices flavour. and 3) Served (but not cooked) in the Balti Pan, He explains why he cooks and serves in different containers and this is a fair and reasonable point.
Towards the end of the video he says "There you go, exactly as the customers would have it". At 3:30 he says he would "normally use my mixed powder" but then goes on to use individual powders and curry powder. Why not just use the mixed powder ? It is possible that these individual spices are in the exact ratios of his mixed powder though, so he may have just provided his formula. I'll have another look at that. Another point is his reference to using Patak's Balti paste at home and then explaining that he makes his own using yogurt, kasoori methi and other spices. I'd really like to know that preparation as well.
This does look like a tasty dish. Might be one for my next batch of tikka in the tandoor.
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So that would be the usual from this channel then......not giving all the information.
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I got bored with him for not showing what he's actually serving to the customers.
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Well in this case, he may well have shown what he actually serves to the customers. If his listed combination of powders is actually his mixed powder then he has shown that part of it and that in itself is revealing. If he usually uses his own balti paste, he did so again, so he could well have prepared the dish exactly as he serves it to the customers. The problem would then be that he did prepare the dish as he serves it to the customers but he didn't reveal all of the exact details to the video viewers.
I'm not particularly bothered by this as I think that using his base gravy (or other) and following this recipe, you'd still end up with the dish as close as you reasonably could hope to achieve. I make my own Balti Paste anyway so I'd be using that.
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Just browsing around the forum and found this. It looks very familiar after watching Latif's Tikka Balti yesterday.
http://www.curry-recipes.co.uk/curry/index.php?topic=4520.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4520.0)
Substitute the individual powders for mixed (as Latif usually does) and there is really little difference at all. I guess it should be the same as it's the same dish and it would suggest authenticity.
The differences / similarities. Nothing major hence these dishes would be quite similar and easily adjusted.
1) Latif's mix of powders is quite similar to Dip's Mixed Powder. The main difference is the omission of Paprika and slight ratio variation. Similar quantity is used.
2) Dip omits (or Latif adds) tomato wedges and red capsicum. (Personal choice.)
3) Latif uses less ginger and more garlic paste. (Again personal choice.)
4) Dip does not add salt. (and again.)
5) Latif uses Kashmiri chilli powder and fresh geen chilli but explains optional. (and again)
If this is actually Latif's mixed powder it is as follows; (Dipuraja in brackets)
4 parts Curry powder (2)
2 parts Turmeric (3)
2 parts Coriander powder (2)
1 part Cumin Powder (2)
1 part Garam Masala (1)
0 part Paprika (2)