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Title: BRITISH-IAN FOOD IN THE MAKING
Post by: BRITISH-IAN FOOD on May 30, 2020, 07:40 PM
Hello, my name is Syed I was recommended by one of my Facebook follower from One of the British Indian food Facebook groups.

I am very passionate about creating food because I love the fusion that it creates in your mouth.

 I have a YouTube channel that I recently created where I have uploaded some interesting yet flavorsome food.

The name of my channel is called 'British-ian food'.

Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on May 30, 2020, 07:53 PM
Welcome, Syed
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: BRITISH-IAN FOOD on May 30, 2020, 08:14 PM
Hello Phil I am very honored to be apart of this blog. I am overjoyed that you admired my Vindaloo.

My name is Syed and I worked in a  Restaurant as a head chef for a while during that time I developed my passion on creating flavoursome food. The name British-ian food came about when I was discussing to my wife about creating a YouTube channel with a unique name therefore she came up with this.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on May 30, 2020, 08:24 PM
Hello Syed. I've already watched your Korma and curry powder videos. In line with other comments, I was surprised by your cooking of the powders. Normally when making Masala the whole spices are roasted but powders are added cold during blending. You had those powders smoking. Very interesting.

I was speaking to a chef out here recently, briefly, and he confused me by referring to Chilli powder as Paprika. Can you explain which you use? Is it sweet Paprika, Kashmiri Chilli powder, deggi mirch, red chilli powder or hot chilli powder?

I look forward to trying your dishes.

Ps. I see you've already attracted the attention of a few well known names,  Martin and Alex.  High praise on your base gravy.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Robbo141 on May 30, 2020, 11:22 PM
Hello Syed
I watched your vindaloo video on your YouTube channel. Subscribed.
Very interesting, different approach to what I
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Donald Brasco on May 31, 2020, 12:53 AM
Hi Syed,

Welcome to the forum!  It
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on May 31, 2020, 01:58 AM

One word of warning - here on this forum there are people who
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on May 31, 2020, 06:04 AM
Welcome to the forum!  It
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: BRITISH-IAN FOOD on May 31, 2020, 08:06 AM
Hello Syed. I've already watched your Korma and curry powder videos. In line with other comments, I was surprised by your cooking of the powders. Normally when making Masala the whole spices are roasted but powders are added cold during blending. You had those powders smoking. Very interesting.

I was speaking to a chef out here recently, briefly, and he confused me by referring to Chilli powder as Paprika. Can you explain which you use? Is it sweet Paprika, Kashmiri Chilli powder, deggi mirch, red chilli powder or hot chilli powder?

I look forward to trying your dishes.

Ps. I see you've already attracted the attention of a few well known names,  Martin and Alex.  High praise on your base gravy.


Hi Livo,
thanks for watching my videos. I really appreciate it.

On mix curry powder I used paprika. if you use normal extra hot chilli powder it's gonna kill the other spices strength and aroma. also, you are not gonna add much chilli powder into the mix. if you have a look my curry powder video, you will see I added very less amount of paprika powder. and yes paprika is not as hot as the other ones. it is a bit sweet.

lastly, i would like to thanks martin & alex for liking my base gravy. i really glad that they have it.  :smile:
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: BRITISH-IAN FOOD on May 31, 2020, 08:11 AM
Hi Syed,

Welcome to the forum!  It
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: BRITISH-IAN FOOD on May 31, 2020, 08:17 AM
Hello Syed
I watched your vindaloo video on your YouTube channel. Subscribed.
Very interesting, different approach to what I
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: romain on May 31, 2020, 09:58 PM
Hi Syed,

Welcome to the forum!  It
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Secret Santa on May 31, 2020, 10:26 PM
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: BRITISH-IAN FOOD on May 31, 2020, 10:49 PM
Welcome, Syed
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 03, 2020, 08:19 AM
I would like to congratulate Syed on the videos he is turning out for his Youtube channel (at quite a phenomenal rate, I might add).  Yesterday I watched his BIR STYLE SHISH KEBAB RECIPE  (https://www.youtube.com/watch?v=XQY9t9i5eWE) and learned a great deal.  His approach is quite unlike that which I have adopted until now
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Secret Santa on June 03, 2020, 11:35 AM
I'd just like to congratulate Syed on the videos he is turning out ... at quite a phenomenal rate ...

He really is knocking them out at a rapid rate isn't he. And they're very informative. I hope he continues.

Also his mix powder is unusual in that it is so basic. Probably the only one I've ever seen that doesn't include curry powder. I'm eager to do the whole process and try out the madras which is my go-to test curry.

Thanks for sharing Syed!
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 03, 2020, 12:07 PM
Planning to make his vindaloo (with dry-roasted ground spices) this evening, insha'Allah.
** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Stephen Lindsay on June 03, 2020, 05:52 PM
Planning to make his vindaloo (with dry-roasted ground spices) this evening, insha'Allah.
** Phil.

I look forward to your feedback Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 03, 2020, 06:02 PM
I am afraid that the results were seriously underwhelming.  I watched the video just before starting cooking, transcribed it including time stamps (see below), then did my d@mndest to follow it to the letter.  But ...

I failed to appreciate that Syed's tomato pur
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: ELW on June 03, 2020, 09:48 PM
Hello Phil I am very honored to be apart of this blog. I am overjoyed that you admired my Vindaloo.

My name is Syed and I worked in a  Restaurant as a head chef for a while during that time I developed my passion on creating flavoursome food. The name British-ian food came about when I was discussing to my wife about creating a YouTube channel with a unique name therefore she came up with this.
Welcome to the forum Syed. I watched your Desi style Karahi/Bhuna video last night. That
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: noble ox on June 04, 2020, 07:01 AM
Hi Phil.
Oh dear where did you go wrong ?
After reading your post it jumps out clearly that you cooked your own version of this recipe.
It works by using the exact base with exact spices and exact method I cooked it 3 times now and very pleased with it.
Better luck with the kebabs which are delish
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 04, 2020, 09:09 AM
It does raise the question of whether or not a chef's recipe group must be taken as a set.  I was not overly impressed with the Korma as I didn't use the Chef's whole set of ingredients.  Perhaps it is important to use the proper base gravy, spice mix and prepared ingredients as intended.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: noble ox on June 04, 2020, 09:38 AM
Livo.
I would guess it takes years for a bir chef to get right the spice mix base and set of recipes .
So I believe its crucial to follow a proven set.I asked Syed why only 1/2 a teaspoon of spice mix was used he replied the spices where in the base which made sense.
Its hard to access proper chef recipes as most. Britchefs are all copying each other with the odd tweak here and there producing spice swamps
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 04, 2020, 10:05 AM
I can see the point in going with matched sets but I've not really done it all the time. It will be interesting to see the difference in the Korma when using all the right ingredients. 

Phil, I think a big part of the lack of flavour may have resulted from using raw chicken rather than the recommended Tikka.  If you look at Chef's Tikka video there is a lot of flavourings that you didn't get in your dish.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 04, 2020, 10:41 AM
Just watching the Vindaloo video. This guy is throwing the cat among the pigeons isn't he?  Use a non-stick pan (not aluminium curry pan) and cook over medium heat (you don't want high heat at home).  AAArrrggg!!! What's going on here?  What next?  :confusing3:
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 04, 2020, 10:48 AM
Phil, I think a big part of the lack of flavour may have resulted from using raw chicken rather than the recommended Tikka.  If you look at Chef's Tikka video there is a lot of flavourings that you didn't get in your dish.

Yes, that was definitely a part of the problem, Livo, but I still won't use chicken tikka next time
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: George on June 04, 2020, 07:15 PM
Just watching the Vindaloo video. This guy is throwing the cat among the pigeons isn't he?  Use a non-stick pan (not aluminium curry pan) and cook over medium heat (you don't want high heat at home).  AAArrrggg!!! What's going on here?  What next?  :confusing3:

I guess what's going on here is that the chef behind Britishian Food knows what he's talking about whereas too many of these self-proclaimed experts behind certain other youtube channels and websites don't. I say that again, despite being shot down for similar comments I've made before. I normally use non stick pans and low-medium heat to get perfectly good results so it makes sense to me.

As for Phil using raw chicken to try out one of the recipes, I'm lost for words. The negative posts and slurs on the recipes should be deleted as irrelevant.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 04, 2020, 07:23 PM
I guess what's going on here is that the chef behind Britishian Food knows what he's talking about whereas too many of these self-proclaimed experts behind certain other youtube channels and websites don't. I say that again, despite being shot down for similar comments I've made before. I normally use non stick pans and low-medium heat to get perfectly good results so it makes sense to me.

And to me, so for once I am with you 100% George.

Quote
As for Phil using raw chicken to try out one of the recipes, I'm lost for words. The negative posts and slurs on the recipes should be deleted as irrelevant.

Would you that sooner I told a pack of lies, George ?  I reported exactly what I did, what I used, what mistakes I made, and what the results were.  To the best of my belief, I acknowledged that the faults were mine and in no way could be blamed on Syed.  If you disagree, please use the "Report to moderator" button and identify the problematic content.

** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Secret Santa on June 06, 2020, 05:07 PM
I'd have thought Pete would be all over this. But not a single comment. Come on Pete you must be up for this one?
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: ELW on June 07, 2020, 01:10 AM
I'd have thought Pete would be all over this. But not a single comment.
He
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: ELW on June 07, 2020, 01:16 AM
Livo.
I would guess it takes years for a bir chef to get right the spice mix base and set of recipes .
So I believe its crucial to follow a proven set.I asked Syed why only 1/2 a teaspoon of spice mix was used he replied the spices where in the base which made sense.
Its hard to access proper chef recipes as most. Britchefs are all copying each other with the odd tweak here and there producing spice swamps
Do you know if Syed intends  to share his commercial knowledge on this forum noble ox or YouTube?
ELW
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: noble ox on June 07, 2020, 07:55 AM
ELW.
The answer is I dont know or would I ask such a question, which I feel would be ill-mannered .
If the forum owner wants to ask thats their choice.
I am grateful for the recipes given free ( with plenty of commercial secrets) which I transcribe for safekeeping in case youtube or this forum ever crashes forever
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Secret Santa on June 07, 2020, 12:42 PM
Do you know if Syed intends  to share his commercial knowledge on this forum noble ox or YouTube?
ELW

Isn't he by implication of calling it BIR style already sharing his commercial knowledge? Or are you implying he's dumbing-down for the purposes of his Youtube audience?
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: jb on June 08, 2020, 08:02 PM
Hi guys, I sat and watched all of the videos yesterday. I think they're fantastic... All credit to the guy for sharing these. Almost everything he did was really not that different to what I've witnessed my own chef doing in the takeaway kitchen. The mix powder method is certainly different, not seen powders roasted before and its probobly the only mix powder I've seen that doesn't actually contain curry powder. Strange too that he adds methi at the end of cooking as opposed to the beginning. Although he uses a non stick pan he does say in one of the videos that in a restaurant he uses a curry pan so the sauce caramelises. Can't wait to give his recipes a go....
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 08, 2020, 08:17 PM
I too am very impressed with Syed's channel, JB.  Even though my first attempt at his vindaloo was a disaster, that was entirely my fault, and I have now made a full-sized batch of his base and am about to pre-cook two chicken breasts, after which I will (probably) make a simple chicken curry (or maybe a Madras).  What I like about his videos is that they are completely BS-free : no pretence, no "this is the secret that no-one else will tell you", just simple straightforward facts presented in an equally straightforward manner.  The only thing I would like which is not currently present is an on-video clock so that one can see for exactly how long things were cooked when there is a cut in the video.

** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 08, 2020, 08:53 PM
The mix powder method is certainly different, not seen powders roasted before and its probobly the only mix powder I've seen that doesn't actually contain curry powder. Strange too that he adds methi at the end of cooking as opposed to the beginning.

He actually refers to his mix as "curry powder" which it is, of a sort. If he is achieving the balance he wants by doing it this way, I'm good with it. From the start of my BIR cooking I questioned curry powder as an ingredient in curry powder.

The exact opposite approach is taken by The Bengali Cook, who simply uses Rajah Curry Powder as is.

I remember reading that kasuri methi should be added later in cooking the dish as long cook time can / does cause bitterness.

I had a quick look at Syed's pre-cooked chicken yesterday. It's a bit different as well.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: noble ox on June 08, 2020, 09:27 PM
Cooked Syeds onion bargee today following the recipe to the word.....heaven.....true bir .
If any of you on this forum appreciate his efforts can you support him on whatever media you use as I believe he deserves it and will be appreciate it.


Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 08, 2020, 10:24 PM
I quite agree, NO.  I use only Youtube, but have already left a number of comments there and am about to add one more.
** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 08, 2020, 10:31 PM
I had made Syed's "special mixed curry powder" a few days ago, and today I made his base (full size), pre-cooked chicken and chicken curry.  The last was excellent, with a sauce that begged to be mopped up with a chapati.  I made no changes whatsoever, and my only negative is that I felt that the turmeric was a little too dominant.  Whether this means that I did not dry-roast the ground spices sufficiently, or whether I managed to get the proportions wrong, I don't yet know, but I clearly need to investigate further.  Nonetheless, a very promising start, and tomorrow it will be chicken Madras.

** Phil.

P.S. His pre-cooked chicken is excellent
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Secret Santa on June 08, 2020, 10:32 PM
I had a quick look at Syed's pre-cooked chicken yesterday. It's a bit different as well.

It's almost exactly how I do mine. I'm beginning to think he can see into my mind!

However, don't precook the chicken in water as that stops the spices infusing into it. Just add it raw.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Secret Santa on June 08, 2020, 10:36 PM
my only negative is that I felt that the turmeric was a little too pre-dominant.

I haven't made the mix powder so say this with no real authority but when I saw the amount he added my reaction was that it was too turmeric heavy. So your supposition regarding incorrect balance of spice may be right.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 08, 2020, 10:56 PM
The Spice Curry Powder is easily adjusted to personal preference which is why I started with smaller quantities.  However in saying that, I didn't have an issue with the turmeric levels.

From the Comments pre-cooked chicken:

I have never heard of boiling chicken to remove chemicals but I don't live in the UK.  Is that a thing over there? 

Breast meat has very little fat content and there is oil added to everything anyway so I wouldn't be worried a bout chicken fat. As Syed is passing on the method he was taught by his head chef I'd feel pretty safe with just cooking it in the pre-cook spice solution, which he says you can do if you prefer.

I'm really impressed with the no nonsense characteristics of these presentations. Thank you Syed.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: jb on June 08, 2020, 11:03 PM
One thing that I have noticed is that he really browns the ginger/garlic paste.. I mean really browns it. Almost everyone says not do this, it goes bitter etc. However this is exactly how my takeaway chef does it, almost to the point of burning. Syed does say that he soaks the garlic to prevent it burning. Again this is what I've seen first hand and how I do it, the outer skins are easier to peel off. He's certainly churning out some videos... Keep em coming Syed!!!!
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Donald Brasco on June 09, 2020, 07:00 AM

I had a quick look at Syed's pre-cooked chicken yesterday. It's a bit different as well.

Different Livo? To what?  Not to the standard BIR method ifindforu outlined on this forum many years ago.

https://www.curry-recipes.co.uk/curry/index.php?topic=7611.0

I often think the good info on this forum gets drowned out in the noise, and often the posters who know what they
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Donald Brasco on June 09, 2020, 07:06 AM
One thing that I have noticed is that he really browns the ginger/garlic paste.. I mean really browns it. Almost everyone says not do this, it goes bitter etc. However this is exactly how my takeaway chef does it, almost to the point of burning. Syed does say that he soaks the garlic to prevent it burning. Again this is what I've seen first hand and how I do it, the outer skins are easier to peel off. He's certainly churning out some videos... Keep em coming Syed!!!!

I think that toasty garlic flavour is a key one in BIR cooking.  I
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 09, 2020, 07:43 AM

I had a quick look at Syed's pre-cooked chicken yesterday. It's a bit different as well.

Different Livo? To what?  Not to the standard BIR method ifindforu outlined on this forum many years ago.

https://www.curry-recipes.co.uk/curry/index.php?topic=7611.0

I often think the good info on this forum gets drowned out in the noise, and often the posters who know what they
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 09, 2020, 09:17 AM
It is different in that in the first stage it is boiled in plain water till cooked. IFFU uses Tumaric and doesn't fully cook it.  Look at others, Misty Ricardo for example.  What are you suggesting Donald Brasco?  I don't consider my comment that it is a "bit different" to be noise. 
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 09, 2020, 09:38 AM
I don't consider my comment that it is a "bit different" to be noise.

Probably a difference between British and Australian English.  We Britons make considerable use of meiosis, so "a bit different" can mean "as different as you could possibly imagine".  Australians, on the other hand, probably call a spade a spade, so when you say "a bit" different that's all you mean
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Secret Santa on June 09, 2020, 11:04 AM
This probably also explains why Syed's head chef said that pre-boiling is important, to remove the nasties that the Brasilians have injected ...


Ah yes it all makes sense now. I do use cheap chicken for curries and occasionally also use it just boiled up in stock for chicken sandwiches. And it does indeed exude repulsive looking white, gelatinous blobs from the ingredients contained in the injected solution which makes up 20% of the weight. The stuff's not poisonous it just looks nasty. But I stand by my point that if you're using quality chicken that hasn't been injected you should add it raw to enable the spicing to penetrate better.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 09, 2020, 11:18 AM
This probably also explains why Syed's head chef said that pre-boiling is important, to remove the nasties that the Brasilians have injected ...


Ah yes it all makes sense now. I do use cheap chicken for curries and occasionally also use it just boiled up in stock for chicken sandwiches. And it does indeed exude repulsive looking white, gelatinous blobs from the ingredients contained in the injected solution which makes up 20% of the weight.

Which, knowing no better, and wanting not to waste any part of the flavour of the chicken, I poured back in when Syed's recipe called for warm water ...
** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Donald Brasco on June 09, 2020, 11:45 AM
It is different in that in the first stage it is boiled in plain water till cooked. IFFU uses Tumaric and doesn't fully cook it.  Look at others, Misty Ricardo for example.  What are you suggesting Donald Brasco?  I don't consider my comment that it is a "bit different" to be noise.

Yes I suppose you can say the amount of preboiling is different to the IFFU recipe, but only very marginally so. IFFU makes clear that you should only blanch the chicken, Syed says boil for five to six mins. I don
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Donald Brasco on June 09, 2020, 11:50 AM

I had a quick look at Syed's pre-cooked chicken yesterday. It's a bit different as well.

Different Livo? To what?  Not to the standard BIR method ifindforu outlined on this forum many years ago.

https://www.curry-recipes.co.uk/curry/index.php?topic=7611.0

I often think the good info on this forum gets drowned out in the noise, and often the posters who know what they
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 09, 2020, 11:58 AM
Just in case anyone might find them useful, I am transcribing each of Syed's recipes that I have tried or intend to try.  These are Syed's intellectual property, so for obvious reasons I will not post them on this forum (or elsewhere !), but I can send a link via PM to anyone who wants a copy for their own personal use.  The link will be to a directory, not to individual files, so as more transcripts are added they will automatically become available.  All are "E&OE", and corrections will be both appreciated and incorporated, but modifications will not
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: George on June 09, 2020, 06:49 PM
Just in case anyone might find them useful, I am transcribing each of Syed's recipes that I have tried or intend to try.

Are you adjusting the spoon measures to level for consistency? And validating what actually appears to be added with the often quite different lists of ingredients.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 09, 2020, 07:42 PM
No, definitely not trying to convert to level spoonsful, George.  As far as possible I try to note if they are heaped, rounded or whatever, but the notes are meant to augment the video, not replace it, so the reader should use his/her own powers of observation to gauge the appropriate amount of each ingredient.  All transcripts are prepared by watching and pausing the video at each stage, and any deviations between narrative and reality corrected where possible.  I hope that if Syed has time, he will cast a careful eye over them and correct any errors on my part.

** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 09, 2020, 10:36 PM
FOAM. Fixated On Accurate Measurement.  This is an acronym added to the Curry Related Acronyms thread on Jan 25 2013 9.21 pm (AEDT) by member Salvador Dhali.

https://www.curry-recipes.co.uk/curry/index.php?topic=8213.msg72726#msg72726 (https://www.curry-recipes.co.uk/curry/index.php?topic=8213.msg72726#msg72726)

Have a quick look at Chef Shah Malek's video on Chicken Tikka and Naan Bread on his youtube channel, Shah Cooks. 

https://www.youtube.com/watch?v=OQ-sPA4eZv4 (https://www.youtube.com/watch?v=OQ-sPA4eZv4)

Observe his teaspoon measures of spices at 1.40 and 2.00.  It would appear that BIR chefs and video presenters are not at all FOAM.

It looks to me like he's adding TBSPs scooped up on a heaped (really heaped) tsp.  He even mentions heaped tsps for the Mixed Powder but only lists tsp in the ingredients.  I'm ok with that.  It is a visual presentation so I look at the image.  He is using a teaspoon to scoop spices, not necessarily measure them.  In his listed ingredients he uses the same 'measurements' as stated, except for the Mixed Powder, but I already know what he did because I watched it.  Pretty easy to work with as far as I'm concerned.  If I was going to record the recipe in text only format I would make the required notation or add the word 'heaped' where appropriate.

Ps: His Tikka is a bit different but not significantly or completely different.  English Mustard and Smoked Paprika.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 10, 2020, 12:23 AM
Are you adjusting the spoon measures to level for consistency?
See above.  George, I am very much of the same mindset. I have an analytical brain and I come from a measured and calculated scientific / engineering background so loose ends are quite foreign to me.  Working with loose measurement is something that I've had to train myself to accept. I now understand that in relation to Indian cookery a teaspoon is a description, not an accurate measurement.

And validating what actually appears to be added with the often quite different lists of ingredients.

Which videos are you referring to George?  The 10 or 12 I've watched so far (some repeatedly) and 6 or 7 I've already made have no inconsistencies that I've noticed.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: George on June 10, 2020, 11:29 AM
Which videos are you referring to George?  The 10 or 12 I've watched so far (some repeatedly) and 6 or 7 I've already made have no inconsistencies that I've noticed.

Here's just one example of many. This morning I attempted to transcribe the ingredients of the BIR style plain chicken curry. I made the following notes:

INGREDIENTS
50ml cooking oil - added in two shots, one at the start, then more as an afterthought
1 slightly rounded tsp butter ghee - he said 0.5 tsp
1 level tsp chopped garlic - he said 0.5 tsp
50ml chopped onion - he said less than quarter cup in commentary but quarter cup (60ml) was printed on screen
1 level quarter tsp salt
1 level tbsp diluted tomato puree
2/3 tsp mix powder - he said 0.5 tsp
1 rounded tsp fenugreek leaves - my guess from volume added as a large pinch by hand
Pre-cooked chicken (200ml) with some of the sauce
Big pinch fresh chopped coriander - he said a handfull
Base gravy - 4 chef spoons (approx 120ml) but 1 tsp (5ml) was listed as text on screen
Some chopped green chillis
Further fresh coriander before plating, then another quantity as a garnish

Notwithstanding the need to check quantities, I think the Britisian Food channel is fast becoming the best BIR related channel on youtube.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 10, 2020, 11:40 AM
Here's just one example of many.
Base gravy - 4 chef spoons (approx 120ml) but 1 tsp (5ml) was listed as text on screen

Agreed.  Although I would say that four chef's spoons is closer to  4 x 3.5 x 15 ml = 210 ml.  My notes say 3
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: George on June 10, 2020, 03:38 PM
I was pleased to see the Bombay Potato video, too. I'm thinking I could try adding spinach to try and turn it into saag aloo, if he doesn't soon post a video for that.

It's a bit disappointing, though, that someone asked in the comments if he's using all the same techniques as at the restaurant. He confirmed he's not so maybe this isn't quite the eureka moment I'd hoped for. How significant the differences are, I don't know. Shah Cooks is another channel with potential, I think, except he doesn't appear to use base sauce in his youtube videos.  So, for example, the Shah Cooks dishes can't taste quite the same as at his restaurants if they use base sauce which almost certainly includes green or red pepper and carrots (left out in the videos).
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 10, 2020, 04:35 PM
Well, if he were using "all the same techniques as at the restaurant", he would be using a 10kW wok burner for a start, and taking far less time that he takes using his domestic hob.  So given that my wok burner is still lacking an HP propane cylinder and regulator, and that I am therefore also using a domestic hob, I am quite pleased that he has adjusted his techniques so as to be more accessible (and relevant) to the typical home chef ...

** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: George on June 10, 2020, 04:54 PM
Phil - I disagree strongly with your approach. It's like you're happy to create dishes which may fall short of restaurant quality. You are clearly not interested in perfection.  It's only if there's full disclosure that home cooks can decide if they want to follow all the same steps. I've never considered high heat to be very important, as it happens, but other aspects seems likely to have been left out. As I don't know what they all are, I don't know how significant they are. But it would be easy to imagine they could result in a 5% drop in flavour, so we'd then be back to the dreaded figure of only 95% as good as the restaurant dishes.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 10, 2020, 05:04 PM
Better to be 5% short of target than to risk burning down the house by using a 45000 BThU wok burner in a small domestic kitchen because it is p*****g down with rain outside :)
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 10, 2020, 05:16 PM
So, for example, the Shah Cooks dishes can't taste quite the same as at his restaurants if they use base sauce which almost certainly includes green or red pepper and carrots (left out in the videos).

Just looking at his channel now, George, on your recommendation.  That is a most impressive Leamington RP accent, I have to say !

[Later] But if I was impressed by his RP, I am anything but impressed by his chicken Madras.  I shall not be subscribing.  And I've just taken a look at Livo's The Bengali Cook and given up even before the end
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: JonG on June 10, 2020, 05:41 PM
Well, if he were using "all the same techniques as at the restaurant", he would be using a 10kW wok burner for a start, and taking far less time that he takes using his domestic hob.  So given that my wok burner is still lacking an HP propane cylinder and regulator, and that I am therefore also using a domestic hob, I am quite pleased that he has adjusted his techniques so as to be more accessible (and relevant) to the typical home chef ...

** Phil.

The clarification provided in the comments of the bombay aloo video, was that in the restaurant he would not be boiling the potatoes in water then adding panch phoran and other spices when cooking the final dish, but would rather precook the pots by making a bengali stir fry of garlic, onions, spices and tomato then coating the potatoes in it and putting the whole lot in the oven to cook.  The final dish then becomes a much quicker affair of fried onions, some spices, the precooked (well flavoured) potatoes and a splash of base gravy to coat them.  That
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 10, 2020, 05:44 PM
Fair enough.  No argument with your analysis.
** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: George on June 10, 2020, 06:16 PM
Better to be 5% short of target than to risk burning down the house by using a 45000 BThU wok burner in a small domestic kitchen because it is p*****g down with rain outside :)

I reject the point you are making about the use of a powerful burner. I said I consider it irrelevant so why do you keep harping back to it? I'm suggesting there could easily be a 5% drop in flavour from other simplifications and changes in the process used, like cooking wholly on a hob, rather than using the oven. You also said you rejected at least one channel because it stressed simplification. I share your concern because it probably equates to dumbing down and quality reduction. But the chef behind Britishian Food also make frequent use of the words 'simple' and derivatives.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 10, 2020, 06:22 PM
George, you are welcome to reject whatever you wish, just as you are welcome to deny the relevance of the fact that in a typical BIR kitchen (and even in the kitchen of our hotel), the gas burners are infinitely more powerful than most have at home.  But no matter what you deny, these remain facts, and cannot and should not be overlooked.  And yes, Syed too adjusts for home cooking, and for this I commend him.  But when (for example) "Latif's inspired" shows the viewers a mixed powder which he is about to use, and then tells his viewers that it is nothing like the mixed powder that they use in his restaurant, I fail to see any point in continuing to watch.

** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Bob-A-Job on June 10, 2020, 08:29 PM
...when (for example) "Latif's inspired" shows the viewers a mixed powder which he is about to use, and then tells his viewers that it is nothing like the mixed powder that they use in his restaurant, I fail to see any point in continuing to watch.

** Phil.

I said the same thing about Parveens Indian Kitchen where she cooked "a firm family favourite" but then says she is using a generic (can't show the brand / product placement) garam masala but she normally makes her own... which is the same point.  Some families have garam masala recipes that are handed down through generations and secret.  Same thing as the saying the Americans use about 'Mother's apple pie' or 'just the way Mother used to make it', the way different people cook a dish by which all others are compared. etc.

I haven't managed to get through very many of Syed's videos yet as I will want to make them and for that I will need his 'mix' and base (set based as Livo mentioned), both of which I have plenty of in-stock at the moment.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 10, 2020, 08:36 PM
I haven't managed to get through very many of Syed's videos yet as I will want to make them and for that I will need his 'mix' and base (set based as Livo mentioned), both of which I have plenty of in-stock at the moment.

I will be honest
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: jb on June 10, 2020, 09:25 PM
He's very busy making these videos, enjoyed the latest one, a special mint curry. So simple but looks very nice. I wonder if he has any more 'Chef specials' he will show us. They always look exotic with 'special secret ingredients' when they appear on your local restaurant menu but usually they're nothing more than basic curries tweaked with a couple of pre made sauces or tweaks. I think he's great, I hope he gets the support he deserves..I wonder if he's still involved in a restaurant now?
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: noble ox on June 10, 2020, 09:52 PM
Hi jb.
Syed was a head chef for 8 years and is now living in the Scottish highlands
He because of covid is offering his knowledge via online media and I believe one day will write a book
He gets my support for the results I am getting
He is very busy and will participate here when he finds the time
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 10, 2020, 10:02 PM
Thanks for the update, NO.  Re. JB's "I wonder if he's still involved in a restaurant now? ", no, Syed wrote in a reply under chicken tikka "nah graham..not working anymore since 2018".

** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 10, 2020, 10:04 PM
Bombay Aloo made using potatoes done in Syed's pre-cooked mixed vegetables video method instead of boiled in turmeric water worked very well.  I did it before he uploaded the video and added curry leaf and mustard seeds.

There is good information available in Syed's videos as well as the others mentioned.  These are relatively new youtube presenters and they are worth watching.  Take the opportunity to broaden your knowledge, look for pointers and tips, try things out and keep what you like.  If you see something 'wrong' or that you don't like, work around it, ask or just ignore that part.  I'm not going to cook everything I see but these are great developments.  Imagine these videos coming out 10 or 15 years ago.

For example, I made Shah Cooks BIR naan yesterday to specification (except cooked inverted tawa) and they are excellent.  I even had to add the little bit of extra flour just as he did in the video.  I'm going to try The Bengali Cook's Garlic and Ginger paste (with coriander stalks) and Tomato Puree (pre-cooked) in my next batch of curries.  All just little steps but possibly big advances.

I really don't care too much about 100% recreations of BIR as there is clearly no single correct dish and I'm not competing with UK restaurants.  I'm now making better dishes than I was 3 weeks ago, and that's progress.

There is little doubt that the videos are not exactly commercial kitchen but they aren't meant to be.  They are done at home for home cooking.  I don't care.  I'm grateful.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: George on June 11, 2020, 01:42 PM
You may recognise that Precook process as the jb-method for precooking potatoes, well documented on here by our invaluable guru jb.

Where is this jb-method written up, please?
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 11, 2020, 01:47 PM
Where is this jb-method written up, please?

https://www.curry-recipes.co.uk/curry/index.php?topic=14255.msg124616
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: George on June 12, 2020, 12:07 PM
Phil - thanks very much for pointing to the recipe for JB's potatoes.

On the Britishian Food channel, I see that the SIMPLEST RECIPE FOR FAMOUS CHICKEN TIKKA DUPIAZA is due to 'premiere' in 2 hours time at 2pm today (12 June)

It looks superb but why does he stress the words 'simplest' and 'simple' in so many of his recipes? It's a real turn-off, causing me to fear they've all been redesigned to taste less well than they did when he worked in the restaurant. Wouldn't it be better if he used words like 'best' and 'tastiest'. And made sure the recipes taste at least as good as the restaurant versions. They probably are as good. It's just the use of the word 'simplest' which has me concerned.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 12, 2020, 12:30 PM
Phil - thanks very much for pointing to the recipe for JB's potatoes.

You are very welcome.

Quote
On the Britishian Food channel, I see that the SIMPLEST RECIPE FOR FAMOUS CHICKEN TIKKA DUPIAZA is due to 'premiere' in 2 hours time at 2pm today (12 June).  It looks superb but why does he stress the words 'simplest' and 'simple' in so many of his recipes? It's a real turn-off, causing me to fear they've all been redesigned to taste less well than they did when he worked in the restaurant. Wouldn't it be better if he used words like 'best' and 'tastiest'. And made sure the recipes taste at least as good as the restaurant versions. They probably are as good. It's just the use of the word 'simplest' which has me concerned.

Well, obviously I cannot answer for Syed, but it seems possible to me that because he is publishing on Youtube rather than on a specialist BIR forum such as this one, he has to target his videos at the Youtube demographic rather than ours.  And for much of the Youtube demographic, "simple", "simpler" and "simplest" are real attractors.  Do you not think that this might be the case, George ?

Anyhow, for me Syed's chicken tikka dopiaza recipe is of less interest than his very recent "BIR style king prawn bhuna" (which eschews the use of a base sauce).  I shall be transcribing that one next. Incidentally, yesterday evening I made his chicken Madras, but it was not the success I had been hoping for, and on eating the sauce later (after all the chicken had been eaten, and the sauce had gone cold), I came to the conclusion that it was too spice-heavy.  The sauce remaining from his pre-cook chicken recipe, on the other hand, is absolutely superb (and fragrant) and I think that I will be using that as the basis for my next experimental curry.

** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: JonG on June 12, 2020, 12:31 PM
George, I think it
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: JonG on June 12, 2020, 02:16 PM
Well now I watched the video and I take it all back. It looked to me just as the method he might use in a BIR kitchen, save perhaps that the onions and peppers might
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: jb on June 12, 2020, 05:27 PM
Phil - thanks very much for pointing to the recipe for JB's potatoes.

On the Britishian Food channel, I see that the SIMPLEST RECIPE FOR FAMOUS CHICKEN TIKKA DUPIAZA is due to 'premiere' in 2 hours time at 2pm today (12 June)

It looks superb but why does he stress the words 'simplest' and 'simple' in so many of his recipes? It's a real turn-off, causing me to fear they've all been redesigned to taste less well than they did when he worked in the restaurant. Wouldn't it be better if he used words like 'best' and 'tastiest'. And made sure the recipes taste at least as good as the restaurant versions. They probably are as good. It's just the use of the word 'simplest' which has me concerned.

I haven't watched the latest dupiaza video. I know Syed uses the 'simple' phrase quite a lot. I think he's just saying that his videos are straight forward, nothing complicated compared to some of the long winded and so called 'genuine' BIR's out there. I've watched my own takeaway chef cook countless dupiazas, he doesn't have a special onion sauce or in fact pre cooked chunky onions, he cuts them for every dish and deep fries them in the onion bhaji fryer(another level of flavour)-He also does this for the onions and peppers for his balti dishes.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 12, 2020, 05:34 PM
My next challenge is going to be Syed's onion bhaji.  So many useful tips in that video, but unfortunately I gave my gram flour to the hotel when they ran short, and I won't get it back until Monday ...

** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: BRITISH-IAN FOOD on June 12, 2020, 06:03 PM
Hello guys..
i do apologize that I am unable to continue to this forum, due to capturing videos, editing then uploading, sharing on social media. everything on  my neck. i have read all the comments and i will take it on board.
my vindaloo and madras i am going to re-do it again in a proper way on my aluminum pan with the breast chicken. also, i am going to do My Special 'KILLER PHAL' Very soon.

and some of my previous videos i was extremely nervous as i never created any videos like this before. hopefully, with more practice, i will be more organized.

 also i am working on updating my recipes to a written version.

thank you, stay safe :)
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: BRITISH-IAN FOOD on June 12, 2020, 06:04 PM
 is there any app to use this blog site?
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: noble ox on June 12, 2020, 06:43 PM
Hi Syed
Good to see you still here, your obviously very busy and finding your way forward with the videos of which I have no issues .
You will get better as you progress everyone has to learn.
Again thank you for the recipes and tips stay safe
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 12, 2020, 06:54 PM
Hello guys..  i do apologize that I am unable to continue to this forum, due to capturing videos, editing then uploading, sharing on social media. everything on  my neck. i have read all the comments and i will take it on board.  My vindaloo and madras i am going to re-do it again in a proper way on my aluminum pan with the breast chicken. also, i am going to do My Special 'KILLER PHAL' Very soon.  And some of my previous videos i was extremely nervous as i never created any videos like this before. hopefully, with more practice, i will be more organized.  Also i am working on updating my recipes to a written version.

Absolutely no apology needed, Syed
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: ELW on June 12, 2020, 11:00 PM
ELW.
The answer is I dont know or would I ask such a question, which I feel would be ill-mannered .
If the forum owner wants to ask thats their choice.
I am grateful for the recipes given free ( with plenty of commercial secrets) which I transcribe for safekeeping in case youtube or this forum ever crashes forever
There
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: ELW on June 12, 2020, 11:21 PM
Do you know if Syed intends  to share his commercial knowledge on this forum noble ox or YouTube?
ELW

Isn't he by implication of calling it BIR style already sharing his commercial knowledge? Or are you implying he's dumbing-down for the purposes of his Youtube audience?
Without having yet cooked any of his recipes SS, I don
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 13, 2020, 01:04 AM
my vindaloo and madras i am going to re-do it again in a proper way on my aluminum pan with the breast chicken.

I made and enjoyed the Madras as it is.

and some of my previous videos i was extremely nervous as i never created any videos like this before. hopefully, with more practice, i will be more organized.

Your videos are perfectly fine Syed.  It is refreshing to just have a natural approach.  I enjoy the sound of your child in the background. 
Is there any significance to the little model pushbike?

also i am working on updating my recipes to a written version.

I think everybody is doing this.  I have already done the recipes I've made so far.  It might save you some work if you collected text format files from the members here who have already transposed some of your videos.  You could then just read over them and edit as you see necessary.  I'm happy to send you the ones I've already done.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: romain on June 13, 2020, 03:54 AM
Phil - thanks very much for pointing to the recipe for JB's potatoes.

On the Britishian Food channel, I see that the SIMPLEST RECIPE FOR FAMOUS CHICKEN TIKKA DUPIAZA is due to 'premiere' in 2 hours time at 2pm today (12 June)

It looks superb but why does he stress the words 'simplest' and 'simple' in so many of his recipes? It's a real turn-off, causing me to fear they've all been redesigned to taste less well than they did when he worked in the restaurant. Wouldn't it be better if he used words like 'best' and 'tastiest'. And made sure the recipes taste at least as good as the restaurant versions. They probably are as good. It's just the use of the word 'simplest' which has me concerned.

You are likely not his target market.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: JonG on June 13, 2020, 06:56 AM
Hello guys..
i do apologize that I am unable to continue to this forum, due to capturing videos, editing then uploading, sharing on social media. everything on  my neck. i have read all the comments and i will take it on board.
my vindaloo and madras i am going to re-do it again in a proper way on my aluminum pan with the breast chicken. also, i am going to do My Special 'KILLER PHAL' Very soon.

and some of my previous videos i was extremely nervous as i never created any videos like this before. hopefully, with more practice, i will be more organized.

 also i am working on updating my recipes to a written version.

thank you, stay safe :)

No need to feel nervous Syed - you
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: jb on June 13, 2020, 08:42 AM
Just watched syed's latest video showing how to cook service onions. Identical to my local chef's version, even down to using ajwain seeds. I used to see these seeds in my local shop and never really knew how BIR chefs might use them, that is until I was allowed to see my chef cook in the kitchen. If anyone has any doubts that syed's recipes are not genuine I can say this one again is spot on.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 13, 2020, 09:51 AM
also i am working on updating my recipes to a written version.

I think everybody is doing this.  I have already done the recipes I've made so far.  It might save you some work if you collected text format files from the members here who have already transposed some of your videos.  You could then just read over them and edit as you see necessary.  I'm happy to send you the ones I've already done.

And of course mine. I think I have transcribed 16 so far; I will send you (Syed) the link by PM
** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: chonk on June 13, 2020, 12:16 PM
I've looked into Syeds material and while I'm skeptical about using tomato paste for my specific needs, namely re-creating my favourite punjabi restaurant dishes*, I have no doubt that this will produce tasty curries. Cooking up your tomato puree with ginger-garlic is something that quite few restaurants do and worth trying out.

* In most of the videos I've seen, the chefs use base gravy plus red gravy plus sometimes something that some chefs call "onion sauce" (instead of "onion gravy"), which I suspect to be onion-tomato-paste.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Secret Santa on June 13, 2020, 04:20 PM
* In most of the videos I've seen, the chefs use base gravy plus red gravy plus sometimes something that some chefs call "onion sauce" (instead of "onion gravy"), which I suspect to be onion-tomato-paste.

I think you're talking about the three pot method which is generally not used in BIR (i.e.UK restaurants). The three pot method uses a tomato sauce, an onion sauce, and a white, nut sauce and is used in actual Indian restaurants as opposed to Bangladeshi etc. that are the majority of UK based curry houses. I know it's used in Australia and the US Indian restaurants. If you have seen a red sauce in a BIR then it's probably the masala sauce which is sort of a tomato sauce, I suppose, but is for dishes like chicken tikka masala, or more likely just diluted down tomato puree.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Robbo141 on June 13, 2020, 06:17 PM
Spent yesterday writing out a few of Syed
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: chonk on June 13, 2020, 06:36 PM
* In most of the videos I've seen, the chefs use base gravy plus red gravy plus sometimes something that some chefs call "onion sauce" (instead of "onion gravy"), which I suspect to be onion-tomato-paste.

I think you're talking about the three pot method which is generally not used in BIR (i.e.UK restaurants). The three pot method uses a tomato sauce, an onion sauce, and a white, nut sauce and is used in actual Indian restaurants as opposed to Bangladeshi etc. that are the majority of UK based curry houses. I know it's used in Australia and the US Indian restaurants. If you have seen a red sauce in a BIR then it's probably the masala sauce which is sort of a tomato sauce, I suppose, but is for dishes like chicken tikka masala, or more likely just diluted down tomato puree.

Yes, exactly - although I really am talking about the UK too. I tend to believe that the punjabi places mimic the indian restaurant and hotel method. Here are three videos of british establishments:

https://www.youtube.com/watch?v=Seg3Rmts7Yo
https://www.youtube.com/watch?v=ZA_l_rHS2FQ
https://www.youtube.com/watch?v=KaWw7_JNH1A

Was this discussed on the board already?
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Secret Santa on June 13, 2020, 07:12 PM
https://www.youtube.com/watch?v=Seg3Rmts7Yo
https://www.youtube.com/watch?v=ZA_l_rHS2FQ
https://www.youtube.com/watch?v=KaWw7_JNH1A

Was this discussed on the board already?

Do you mean the  Travels in India, London & the UK videos or the 3-pot method? Don't know about the first, although I've watched many of them before because they are fascinating. If you mean the 3-pot method we certainly have, although I'd be hard pushed to find where on the forum. I'm pretty certain it first came up as the AIR (Australian Indian Restaurant) technique many years back. All I can say is that of the many, many videos I've watched the 3-pot method is not typical and I've unscientifically concluded from that that it is not typical of UK BIRs.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 13, 2020, 11:37 PM
Using the site search for "Aussie IR Lesson" will take you to Masala Mark's 3 paste / gravy posts. Nut, Tomato and Onion. It's a lot of work, the nuts are quite expensive and these are large quantities.  Unfortunately, he never finished posting the actual dish recipes so there is only a few.

The onion paste / gravy has been discussed as similar to Bunjarra and certainly adds to any dish.

I recently posted a link to a site that lists multiple (14) Indian Hotel style gravies. Here it is again.

https://setupmyhotel.com/train-my-hotel-staff/chef-training/707-basic-indian-gravy-standard-recipe.html (https://setupmyhotel.com/train-my-hotel-staff/chef-training/707-basic-indian-gravy-standard-recipe.html)
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 14, 2020, 12:27 AM
Spent yesterday writing out a few of Syed
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 14, 2020, 01:30 AM
And of course mine. I think I have transcribed 16 so far; I will send you (Syed) the link by PM
** Phil.

12 recipes I've made (and transposed to text) of Syed's so far but we're probably doubling up.  I have these in a Word document.

Mixed Curry Powder
Base Gravy
Korma Base
Chicken Tikka
Pre-cooked chicken
Pre-cooked vegetables
Tikka Masala Base
Chicken Korma (I haven't actually made this with Syed's Gravy and spice mix yet)
Butter Chicken
CTM
Pasanda
Madras.

Copied and pasted into PM to Chef Syed.  Can do the same for others or share the formatted document in One Drive or by email.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 14, 2020, 10:32 AM
A fair amount of non-overlap, in fact, in that I am transcribing the recipes in which I have a personal interest and you are presumably doing the same.  Those which you have transcribed that I have not are :

** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: chonk on June 14, 2020, 12:03 PM
https://www.youtube.com/watch?v=Seg3Rmts7Yo
https://www.youtube.com/watch?v=ZA_l_rHS2FQ
https://www.youtube.com/watch?v=KaWw7_JNH1A

Was this discussed on the board already?

Do you mean the  Travels in India, London & the UK videos or the 3-pot method? Don't know about the first, although I've watched many of them before because they are fascinating. If you mean the 3-pot method we certainly have, although I'd be hard pushed to find where on the forum. I'm pretty certain it first came up as the AIR (Australian Indian Restaurant) technique many years back. All I can say is that of the many, many videos I've watched the 3-pot method is not typical and I've unscientifically concluded from that that it is not typical of UK BIRs.

Great channel indeed but was referring to the the three-pot-method, or more precisely, my assumption that the north-indian establishments will add some additional gravies (rarely seen three pots, but often more than one base and lately noticed the thick onion paste).

Using the site search for "Aussie IR Lesson" will take you to Masala Mark's 3 paste / gravy posts. Nut, Tomato and Onion. It's a lot of work, the nuts are quite expensive and these are large quantities.  Unfortunately, he never finished posting the actual dish recipes so there is only a few.

The onion paste / gravy has been discussed as similar to Bunjarra and certainly adds to any dish.

I recently posted a link to a site that lists multiple (14) Indian Hotel style gravies. Here it is again.

https://setupmyhotel.com/train-my-hotel-staff/chef-training/707-basic-indian-gravy-standard-recipe.html (https://setupmyhotel.com/train-my-hotel-staff/chef-training/707-basic-indian-gravy-standard-recipe.html)

Many thanks! The site looks really interesting. Remember reading Masala Mark's threads a few years ago. "The Bombay Palace Cookbook" includes some recipes too. Will try to find the discussons regarding the onion paste also.

I pretty much always get north-indian veg dishes so trying to replicate this particular taste, but agree that it's not your typical BIR. (you're missing out, I think)

Many thanks again guys!
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Robbo141 on June 14, 2020, 02:09 PM
Well Syed
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 14, 2020, 03:55 PM
Dish was enhanced greatly by Phil
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 15, 2020, 09:23 AM
Just tried Syed's pilao rice (cold) after resting it overnight, and it is perfect for aroma, flavour and texture.  No need to order any more rice from Ganesha
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 20, 2020, 07:36 PM
Well, I made Syed's chicken tikka yesterday
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 21, 2020, 12:24 AM
 :omg: :omg: :omg: "coffee spoons and drizzle"??????
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 21, 2020, 08:31 AM
Correct, dear boy, coffee spoons and drizzle.  These are real coffee spoons, gold-plated to avoid contamination, and they feature in many of my recipes.  As I felt, that, on this occasion at least, a modicum1 of accuracy was required, I reported the exact amount used.  The British Standard drizzle is defined as 60 minims = 3 scruples = 1 drachm.  You may approximate it as 3/4 teaspoon if you wish (it is in fact 0.369669 x 2 =  0.739338 British Standard teaspoons).
--------
[1] Any value in the range [0.333
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on June 21, 2020, 10:20 AM
https://www.youtube.com/watch?v=7N9fBzPkrP0 (https://www.youtube.com/watch?v=7N9fBzPkrP0)
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 23, 2020, 06:47 PM
Earlier this week I made a second batch of Syed's chicken tikka as planned, on this occasion substituting Laziza tandoori paste for Patak's (no other changes).  My wife made one of her increasingly rare trips home from the hotel to bring me some shopping essentials, and she and I shared two skewers of chicken tikka (with Nirshaan chapati and home-made mint sauce, as per previous post).  We both agreed that the Laziza version is better than the Patak's, so I shall feed this back to Syed and seek his views.

** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: curryhell on June 28, 2020, 08:52 PM
.. am going to do My Special 'KILLER PHAL' Very soon.
Now this I am looking forward to  It's been a long while since I had a good rectum wrecker lol
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: curryhell on June 28, 2020, 08:59 PM
Here is a bir curry journal YouTube is the wild west
Nicely put ELW. A typical wild west saloon, full of many chancers who think they're really skilled players  :wink:
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 29, 2020, 06:28 PM
I was trying to work out what to cook this evening (basic chicken curry, bhuna chicken, chicken Madras) and felt tempted to try the Madras again just because it had been so disappointing last time.  But before committing myself, I thought that I would compare the two recipes (basic chicken curry, chicken Madras) to see if I could identify the difference that had caused me to love one and be somewhat disappointed by the other.  So I put them up side-by-side, in Word.  And I was staggered (nay, flabbergasted) to find that, as far as I can see, they differ only in the amount of Syed's curry powder used.  1/2 tsp for the basic curry, 1 tsp for the Madras.  I would be really grateful if another member could compare their transcriptions of these two curries and let me know whether they can identify any other substantive differences.  In the meantime, I think I will make a bhuna !

[Update] Which indeed I did.  And it was excellent.  Made to spec., apart from a few deviations : (1) 120gm pre-cooked chicken instead of 100gm (five pieces just did not look quite enough [1]); (2) spices added before dilute tomato pur
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Robbo141 on June 29, 2020, 11:13 PM
I will do this check Phil and report back.  I keep a spreadsheet that notes each ingredient used in a particular dish, as I search for consistencies in what works for me.  Eg recently I noticed the dishes I rate highest had no whole spices flavouring the oil in the very beginning.  Of course, my techniques are not finely honed enough to be able to eliminate that variability, but have to start somewhere.

Robbo
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on June 30, 2020, 08:09 PM
Many thanks, Robbo.  In the meantime I have put Syed's four most basic recipes (chicken curry, bhuna, Madras, vindaloo) into an Excel spreadsheet (attached).  The units used are those specified by Syed1, but in the "FOAM" columns ("Fixated On Accurate Measurement"), these are normalised to ml or mg.  Conversion is by way of a lookup table, so if you don't agree that one ladle = 80ml, for example, or that one chef's spoon = 3.5 tablespoon = 52.5 ml, you can make one change and all cells expressed in that unit will be automatically re-computed. What I found remarkable is the similarity between the quantities for each of the first three recipes.

Spreadsheet (https://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=15488.0;attach=9351) attached, masquerading as a .txt file; simply save as .xlsx and open in Excel. or (if your browser allows) open it directly in Excel and when Excel says (paraphrase) "This is not a text file
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Robbo141 on July 01, 2020, 01:08 AM
Excellent, thanks Phil.  Although somewhat skeptical on first moving to the US, I am now fully embracing the concept of the
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on July 01, 2020, 08:08 AM
Excellent, thanks Phil.  Although somewhat skeptical on first moving to the US, I am now fully embracing the concept of the
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Robbo141 on July 01, 2020, 11:48 PM
When skill, knowledge, experience and a good eye can
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on July 02, 2020, 11:34 AM
Oh, your measuring spoons are expressed in vulgar fractions.  The spreadsheet variant that I was developing for you won't be of much help, then
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: George on July 02, 2020, 03:09 PM
When skill, knowledge, experience and a good eye can
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Robbo141 on July 03, 2020, 12:00 AM
My
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on July 03, 2020, 10:54 AM
Anything less than 1/4 cup I go for tablespoons and / or teaspoon measures.

OK, I will do you yet another customised version of the spreadsheet
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Robbo141 on July 03, 2020, 02:17 PM
Thanks Phil, I wasn
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on July 03, 2020, 02:43 PM
Looking at your AMCO spoons, Rob (and I agree with George, they look very good), I then looked at similar offerings on Amazon and came across this :
Quote
[WE DON'T INVENT, BUT WE KEEP UPGRADING!] We are a professional kitchenware producer who have been focus on customer experience. In order to offer better and eco-friendly kitchenware, U-Taste collects customer reviews of all similar products on Amazon. And then upgrade the products based on the data of the bad evaluation with the aim to provide customers with more perfect kitchenware products.
I personally thought that that was a very positive statement.  Unlike Hewlett-Packard, with their nauseating "HP invent" slogan (these days, a complete pack of lies
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Robbo141 on July 03, 2020, 05:31 PM
Phil, for the life of me I cannot get that txt file to convert to .xlsx.  Tried Save As, tried simple renaming, tried importing via the Data tab I normally pull CSV files in from.  Nothing.  Nada.  Nowt.
I'm very well versed in Excel (in fact I like to think I'm a bit of a geek, with pivot tables, macros etc) but this just isn't working.   Could I ask you to send me the excel file to my email please?


thanks
Robbo
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on July 03, 2020, 06:10 PM
How very odd.  I have just tried, both from the attachment link and from the in-text link, and both open just fine.  My browser (Seamonkey) asks if I want to open with Notebook, I answer "no" and select "Other", browse to C:\Program Files (x86)\Microsoft Office\Office 14\, select "excel.exe", Excel says (paraphrase) "This is not a text file; are you sure ?", I answer "yes" and it opens.  Anyhow, will now send by e-mail.

** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Robbo141 on July 03, 2020, 06:58 PM
Phil, so I just checked both Syed's Basic Curry and Madras recipes and I see a few differences. 

1. The Madras has the addition of 1 tsp paprika (slightly heaped?) (at 2:10 on the video), not in the Basic Curry
2. The Basic Curry uses 3-4 TBSP oil whereas the Madras calls for 2 TBSP
3. Kasuri methi is added to the Madras after the chicken, but before on the Basic Curry.   Doubt that's an issue.
4. Fresh green chillies added to the Basic Curry, not in the Madras
5. Basic Curry uses 'just under' 1/4 cup chopped onion.   A cup is 4 TBSP, so let's say that's 3 TBSP.  The Madras used 2 TBSP

Although the ingredient list at the start of the video says 1 tsp mix powder, Syed seems to add 1/4 tsp mix powder (2:00 on video).  So that's the same as the Basic Curry.  It's these uses of 1/4 tsp that I first noticed about Syed's dishes.  In others, I've mainly seen 1/4 tsp used for garam masala, or maybe other, more pungent / stronger spices such as extra-hot chili powder.  It's the subtlety I like.

Don't want to over-analyze.  Want to over-eat.

Robbo
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on July 03, 2020, 07:35 PM
Many thanks for the feedback, Rob
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on July 03, 2020, 11:49 PM
Robbo, you need to rename the file in a file manager, which may be tricky on an ipad. Not sure. Change filename.txt to filename.xlsx. You may get a warning but proceed anyway and the file should then show as an Excel file.

If you go back to your post via modify, within the allowed time, you will see your link is now seen twice, once inside the tags, and again outside. You then edit it to enter the text you want to appear to replace one, or you can just enter that way from the start. I can't recall which you change, inside or outside the tags.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on July 04, 2020, 10:27 AM
The syntax is [url=long and complex real URL]simple string[/url].  As opposed to the [img] element, the syntax of which is [img]long and complex real URL[/img].  Nothing like consistency, is there ?!

** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: George on July 04, 2020, 12:32 PM
for the life of me I cannot get that txt file to convert to .xlsx.  Tried Save As, tried simple renaming,

I just downloaded it and saved it as the text file. I then renamed it with the .xlsx suffix and it immediately opened in Excel. So easy, thanks to Phil's clever workaround! Have you got it working yet?
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Robbo141 on July 04, 2020, 02:22 PM
Thanks George, I did.   Gave Phil my email and just got it there.

Robbo
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on July 04, 2020, 02:40 PM
I wonder whether, if I were to save and upload it as "Comparison.xlsx.txt", Ipad users could just strip off the last four characters when presented with a "Save as: " dialogue box. Assuming, of course, that Ipad users are presented with any such thing ... Trial attachment  (https://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=15488.0;attach=9352)herewith.

** Phil.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Robbo141 on July 04, 2020, 03:07 PM
Nope, don
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on August 03, 2020, 11:34 AM
The one thing that did go to plan was the dry-roasting of the powdered spices.  I use his measures (unscaled) but used chef's spoons as the metric rather than tablespoons, and found that in practice two of my chef's spoonsful  were equal to six dessertspoonsful, not 12 tablespoonsful
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: livo on August 03, 2020, 10:20 PM
I made a bone-in chicken staff curry last night and decided to use Syed's powder. It's the first curry in a few weeks and the first time using this powder in the dish. My sample taste gave me the same feeling Phil. Tonight it will be dinner so it will be the test for me to determine it's suitability to application in a staff curry. I imagine it will be better for the 24 hour rest.

I would need to make a batch of his gravy and dishes to assess the potency issue.  Maybe next week.

Addendum;  No problem with using the powder for the dish but I will agree that it is time to dry roast a new batch.
Title: Re: BRITISH-IAN FOOD IN THE MAKING
Post by: Peripatetic Phil on August 04, 2020, 09:08 PM
Not having time today to roast a new batch, I instead substituted Mrs Balbir Singh's Shahi chicken masala for 'Syed's special mix (roasted) curry powder' in his (Syed's) basic chicken curry, and the results were very pleasing.  I think that Syed's recipes and methods are excellent, but there can be no harm in experimenting with variations to my mind.  One thing that I always do when (almost) following his recipes is to add the spices before the dilute tomato pur