I show you how to recreate delicious authentic Bangladeshi and British Indian Restaurant style food at home.
I don’t hold back when it comes to showing you my recipes, I share my secrets, top tips and tricks to ensure you make delicious curries from the comfort of your own kitchen.
Please subscribe, like and comment to support our channel - Thank you in advance.
I hope you enjoy and love our recipes as much as we do.
Brother, I have absolutely no idea how this amazing channel has only 10K subscribers! I have watched many East Indian "chiefs" cooking, but you by far the best I have ever watched. Way to go bro, way to go!
Hiya Babul, I wanted to check something with you I recently signed up to a curry forum online as my local takeaway has a taste to the curry I am not sure what it is and I saw members say some takeaways can use condensed milk instead of single cream to add the creaminess with extra sweetness to the dish. Is this true or fake?
Hey Alicia, thanks so much for asking, I haven’t come across any restaurants that used condensed milk however I did use evaporated carnations milk back in the days for my base gravy (not the same but thought to mention it). I guess condensed milk will work with Korma and masala dishes as they will provide the sweetness and texture you described. Sorry not much help but it’s my honest opinion and maybe some restaurants do use it these days.
A great looking starter that I have never heard of here in New Zealand! Definitely on for my hosting a Lad's Curry Night at my place. Could this be done with Lamb fillet? Or even fish such as Monkfish? Also, I am lucky enough to have a 6-foot curry tree in my conservatory, I do love North Indian, Bangladeshi, and Pakistani food though. Keep up the good work Sir, and thank you!
You would be very interesting to watch, I like the recipes you do, but you don’t stfu. Verbal diarrhoea! Drives me mad! Just cook and shut up! Only speak when you really have to not incessantly?
Have just made this. It is a perfect replica of my local TA's mushroom bhaji. If this is your go to side dish, you'll be cooking portions of this very regularly 😘 Thank you Chef.
@@daveh-currihell466 yummy!! I should be getting back to recording more videos soon, just been focusing on my mortgage business recently, it will be worth the wait tho 🙏🏼
Hey the spice won’t burn, it shouldn’t as long as you can cook on high flame etc if not cooking it low gas and the process will take a bit longer but you won’t burn the spice and curry will come out spot on. Hope this helps. Most of my videos are unedited which means you follow along when cooking.
Congratulations Babul on an excellent BIR channel. Yours is one of only a handful on youtube where the subject matter is obviously based on knowledge gained through experience in the kitchen. There are far too many on here who simply spout what they have read or seen elsewhere from less reliable sources whilst simply adding their own slant. Keep up the brilliant work. Any chance you can do a BIR brinjal bhaji recipe 😂 By the way, your mushroom bhaji video sealed it for me !!
Can you please recommend a good pan to make curry’s in for an induction hob. I really wanted the aluminium ones you use but sadly they wont work for my hob. Thanks 🙏
Hey hey just come across your message, must have been hidden somewhere. Apologies I don’t have any that I can honestly recommend as I’ve always used gas perhaps google search, reviews etc might help. Appreciate you and enjoy the recipes 🙌
Hi, pre cooked lamb would be different recipe, I haven’t done one yet but if I did do it would similar to this lamb Bhuna recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hKEL0fx2KoI.htmlsi=8uDB0s-4jUwC2x9Q
Yes indeed although the mix curry powder has lots of different spices in it, so technically not only 2 spices to make a madras. Cheers and hope you enjoy it 🙌
Thanks chef, I'm preparing this now for tonight but please tell me back in the 80s would chefs cook our curries with veg oil or ghee? I'm not opposed to ghee as I love its flavour and at 58ys old I'm not bothered about my figure so I really do hope they used ghee as cooking oils are not so good for anyone anyway but if they used cooking oil then thats what il go with.
Hi your very welcome and thank you. Ghee was definitely more used in the 80’s for all curries and veg oil used for frying. Due to cost most restaurants started to Sue less ghee and more veg oil in curries and now, currently most of not all use veg oil for curries, they only add ghee on certain dishes these days. It’s just cheaper to use veg oil.
Love your style of cooking, clear , concise and easy to follow, and from someone who actually does it day in day out. look forward to trying more of your dishes.
Hey hey thank you asking and well spotted!! Firstly apologies for the late reply due to weekend being so lovely. Hope you had a lovely weekend. I just watched the clip and it would have been approx 0.5 - 1tsp cumin seeds. Thank you and enjoy 🙏🏼
Gonna try this today,looks fab.I had this from me local takeaway and it had a bit of a smokey flavour,hows that done.Thanks for all the tips ,serets and great recepes by the way.
Thank you, apologise for the late reply. How was the curry bro? That Smokey flavour could be black peppers or smoked paprika. You are very welcome and appreciate you ⭐️🙌
Wonderful dish chef and be assured I will be trying this soon, on a side note if you can answer this question it would be great (It will lengthy) , Back in maybe early 80's say 82 or 3 i was around 18 when after a few beers three friends and I went for a curry in my hometown of Dudley, there were very many curry houses in my town and my mate was having a Chicken Bhuna and being a newbie to curry I had the same, Wow the flavours and texture blew me away no joke and thus began my love for all Indian curries, I remember back then that when it was presented on a plate in front of me it had maybe cumin or fennel or mustard seeds or whatever in it and tasted out of this world for me so much so that curry Fri and Sat were an absolute certainty but I have noticed curries nowadays dont have them and every youtube curry channel dont have them and also maybe thats why I am always searching to replicate these dishes, any idea why no one uses these seeds anymore in their dishes? Those Bengali chefs in my town back in the day to me in my memory were like magicians.. they really were.
Ahh mate, I wrote I reply to this the other day after reply to the other message but looks like I didn’t press send lol. back then the chefs were the best in my opinion as they cooked curries how they were taught, so no short cuts, etc unfortunately over the years the newer generation of chefs either had to find a cheaper, faster way to make curries due to the raising cost. This is where removing certain ingredients etc would have been called for. As we replicate these curries at home we can add some cumin seeds etc this is way I love sharing my recipes on these platforms, you can make the tweaks to your taste buds etc Really appreciate your support and thank you again 🥳🙌🙌
Great video chef and thank you again so very much for sharing your knowledge and skills with us but please let me/us know should I/we make this one or the small version for the authentic curry house taste we all love so much? 👌.
Thank you so much for the kind words and encouragement! This base gravy is one of the first recipe I learned in the 90s and small pot is a more simplified/adapted recipe over the years due to cost within BIR industry. The feedback from our community have been very positive on both recipes. Personally I use the small pot method at home now for my BIR cooking due to the ease, minimal ingredients and it taste great to. If you have been used to 90s style curries which is more authentic then I would suggest this base gravy recipe. The small pot base gravy method is used more these days, based on my experience. I would suggest to try both for yourself and see which one you prefer more. Hope this helps.
@@TheBengaliCook Thanks for the reply chef and yes im looking to find the taste from the 90's especially here in the Midlands when chefs made curries that really were (compared to todays curries)out of this world👍
I followed this recipe last night... absolutely fantastic! Not long discovered the channel, so I'm a bit late to the party 😅 But this dish was one of my favourites back when I used to work at a Bengali restaurant. Seeing as they don't have any great Bengali restaurants out in the Czech Republic though, your channel is a lifesaver! Keep up the great work & many thanks from Ostrava 😁
Been cooking BIR curries following many YT channels both big and small (some good and some not so) for 10 yrs and never came across your channel untill now, I like what I have seen so far in both your technique and your style of narration so you get my sub, thanks brother.
Mate lovely video thank you. I have a question please. A restaurant gave me some of their garam masala. So, being inquisitive I rightly or wrongly tasted a bit on my finger. The first thing I noticed was the obvious flavour, but it tasted salty? Is there salt in some garam masala's please? Thank you. PS. I did notice the masala advertised as 'salt free' so I assume it is added sometimes?
Thank you bud! Hope you are well. I haven’t come across garam masala which calls for salt. I can assume the salt taste is coming from one of the spices they’ve used either a bit too much. I don’t think they would add salt to it as when making BIR curries you would add salt to the curry, or even when precooking food so if their Garam masala has salt that would potentially make everything a bit to salty. Cheers bud
