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Hello SyedI watched your vindaloo video on your YouTube channel. Subscribed.Very interesting, different approach to what I’ve seen before but absolutely going to give it a try.I have an open mind when it comes to cooking and if it gets me closer to the BIR I remember from back home, I’m all in.CheersRobbo
Hi Syed,Welcome to the forum! It’s great you’re sharing your knowledge in the videos you put out on YouTube and I hope you continue doing them and also post here. I already saw you in one of the Facebook groups, so I know you have other choices on where to share your knowledge, so I do hope you stay around here. One word of warning - here on this forum there are people who’ve been posting about Indian restaurant food for fifteen years or so who have convinced themselves they know everything, and who will dismiss anything new which either doesn’t fit their expectations as “wrong”, or if they wish to make themselves appear clever their criticism will be “this is nothing new”. Please DO NOT get discouraged when you read rude comments like this, and remember most people will welcome your input.Time after time I’ve seen new contributors show up on this forum and get driven away by the same old “experts” who will criticise everything. So I’m looking forward to seeing you stick around here and remember the phrase “water off a ducks back” when your read someone criticising your videos, because sadly it’s bound to happen!
“water off a ducks back”
Welcome, Syed — good to have you on board. Noble Ox has reported very positively on your work, especially your vindaloo, and I wondered if you would like to tell us something about yourself, and how your interest in "British-ian" food came about.** Phil.P.S. Just realised that I recognise the little tub in the centre of the right-hand dish in the last frame : "Preema red food colour", unless I am very much mistaken !P.P.S. Tried to find your channel on Youtube, and it appears to be called "Britishian Food" (i.e., without the hyphen)
I'd just like to congratulate Syed on the videos he is turning out ... at quite a phenomenal rate ...
Planning to make his vindaloo (with dry-roasted ground spices) this evening, insha'Allah.** Phil.
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.