Topic: Rick Stein's India

[Geezah]

India is defo in my blood to visit, totally drawn to it.
one day
Stew

I'm back off to Delhi in 2 weeks time for 2-3 weeks, working.
It is an amazing place.

[Kashmiri Bob]

Episode 1 on youtube.

http://www.youtube.com/watch?v=bA4j4J-CAXw

Rob 

[chewytikka]

Watching this

Interesting the origins of the Kati Kebab Roll, I read about this on a travel/food blog a few years ago
and made my version a few times, then suggested it as a starter at one of my friends restaurants.
It's become a best seller, I published a video clip of the side Chef making one here:-
https://vimeo.com/40647732
The Tandoori Chef rolls out a Chapati, and warms it on the Tandor lid.
The Side Chef does a stirfry with the usual, oil, G&G, mix powder, onion, mixed peppers, tomato and either
diced Lamb Tikka or Chicken Tikka and depending which way the wind blows I've seen this
young Chef add a touch of Tandoori or Kebab paste to it just for more flavour.

He pushes this to one side to keep warm. Then grabs the Chapati, coats one side with an egg wash
with a little coriander and flips it into a frying pan, cooks the egg wash and flips it to cook the plain
side.
Then he simply assembles the wrap or stirfry roll and chops it in half and it serves two.
It works extremely well if not better with bought in Tortilla wraps (Mission Deli)

The fried egg washed Tortilla with a touch of coriander is a great flavour to start with, then
the spicy tikka filling just melds it all together.

I've watched new customers faces as they take their first bite. So simple, but a show stopper.

Worth a punt - Chewy

[DalPuri]

I've been putting people onto a place in Thornton Heath for nearly 30 years just for the kati rolls.(or as they're commonly known in India, a Frankie  ;D )
Not as elaborate as the ones shown but the taste is fantastic! You would definitely order a few more to take home.
These consist of a chapati, a dry mutton curry and freshly sliced onions.
Cheap and Simple but brilliant. 

[commis]

Hi
Those kati rolls look like a must try.
Regards

[DalPuri]

That fish curry at the end of episode 2  was his "perfect curry" 

[meggeth]

Hmmm, must give CTs kati rolls a try - sounds great!

In the meantime, some ideas for different fillings here, the kati roll company!!

http://www.thekatirollcompany.com/menu_london.html

[Hybrid]

I too enjoyed the program and bought the book, which is also good.

[haldi]

I'm really enjoying the series too
The food , locals and scenery
But I've never seen anyone sweat that much, except maybe Lee Evans

[Whandsy]

Thoroughly enjoyed this series, one of the best Indian cooking programmes for me. One thing that struck a chord was, yet again hearing one of the chefs emphasising the correct cooking of the spices. Yesterday I made myself a jalfrezi with extra sliced garlic and after softening the onions and peppers I removed then from the pan prior to cooking the powders. Having got the oil back up to temperature, in went the dry ingredients, methi leaves, mixed powder, chilli powder and salt and the whole mix was allowed to cook thoroughly saturated with the oil. The dry powder smell came through, then disappeared as it bubbled away, the bubbling died down and in came that nose burning chilli hit, then drenched with a ladle of Tom paste then base.

Important lesson! well worth remembering!

The resultant curry was sensationally smooth, almost creamy (without cream) and lovely and rich.

The lesson learnt for me was I sometimes fry the spices in an already overcrowded pan. Not anymore.

It's easy to forget the basics in our attempts to replicate somebody else's recipes / videos.
Nothing in this post is new (to older members at least) just don't forget the basics is the message!

Wayne