Hi madam Actually nowadays I learn how to speak English perfectly, and I was going through your channel, I love your soft & easy style of speaking So watching your channel is my study study and recipe also Keep posting 🙏🙏
A tip to my Western friends: asafoetida/hing is a wonderful spice that’ll give extra savoriness to your Indian food. But you MUST store it in an airtight container such as a mason jar. It doesn’t smell very nice until you cook it, and its smell can permeate your apartment and other spices 😅
I am reading the comments about you publishing a cookbook. I am South African born, living in Australia. I grew up with spices and cooking Cape Malay cuisine. All the nurses at my hospital used to ask me for my recipes and some of the Indian nurses enquired about my methods. So we exchanged ideas all the time, because although we used the same spices, our methods were different and many of us used the spices because our mothers did, not fully understanding. With the help of my husband, I self published a cookbook which was a compilation of recipes from different people from South Africa. We sold more than 2000 books which was more than I expected. Bumbi, it was very rewarding but what a lot of work! Because whereas we taste then add then taste again, everything had to be measured. Every time I put something in the pot, I put the same amount in a little dish, then measure it after. Every recipe that someone contributed, I had to test. Plus we were working full time as well. I did the cooking and my husband did the photos. It took 8 months from the conception to the final product. We were exhausted and burned out. So, if you go this route you must know that it is extremely time consuming. But it is very rewarding. Having said all this, if you ever decide to do it, I will buy a few copies. Watch the movie Julia and Julia to get some idea.
@@CurriesWithBumbi It is very hard work. I’m saying it with honesty. Having said that, I’m sure that making and editing videos for RU-vid takes a lot of effort and time. That’s why people like me, appreciate people like you ❤️
I'm not Indian, but my favorite cuisine is Indian, so I have all these spices and seeds, as I cook all my own food. Probably 70% of what I eat is Indian, actually. Another 20% is Syrian/Lebanese Middle Eastern cuisine. Anyway, I buy at my local Patel Bros. store, so Swad is very familiar to me. One thing I always tell people is to go to these Indian markets because the price is a fraction of what regular American supermarkets charge for the same things, and the quality is equal or better! Where else can you find a ten pound bag of brown basmati for about $12.00, after all? Anyway, yes, don't smell the asafoetida, and keep it very well sealed, or you'll think you're in a bathroom that hasn't been cleaned in six months. Tastes great, but that smell is awful. Take care.
I am so happy to hear that you like Indian food. I totally agree with you regarding the prices. I was shocked to see how costly is a small bottle of turmeric powder at our local grocery store. Your description of hing is hilarious 😂
@@CurriesWithBumbi Maybe one day you should do a video comparing the prices between the Indian markets and American markets, and let people see how they can save a ton of money. By the way, I live in NYC, and grew up in Jackson Heights, when places like Patel Bros and Apna first opened their stores. I still live in NYC, but go to Jackson Heights for the price savings.
@@sirdarklust nice to see another local yokel. I used to live in Elmhurst and would go to Jackson Heights for spices (and food :) I’m still in NY and do all my own cooking - it’s time for a trip to Jackson Heights again. Thanks for the encouragement! 😊
@@m.theresa1385 I grew up in Jackson Heights, right around the block from 74th street. I remember when "Little India" first started. I moved a few neighborhoods over about 15 years ago, but still go to Jackson Heights for shopping every couple of weeks.
Dear Bumbi. This is a video that everyone who wants to learn to cook Indian food needs to see. You explain everything so well and clearly. I have been cooking curries for many years now. My main interest being North Indian, Bangladeshi, Pakistani, Nepali, and Tibetan cuisines. As an experienced cook of curries, I would like to say, thank you so much for making this video. Invaluable to new curry chefs!
Hello Bumbi I discovered you some months ago as I stared to cook Indian curries and I bumped into you here on YT. I’m European but very very interested in Indian cooking . Living in Dubai all those spices suddenly become very available to me and I started to cook with a lot of passion. Now we move to the UK and I’m watching this video and Im very impressed by your spice box so much I went on eBay and buy one identical to yours immediately! Thank you so so much for enlightening me! I am Croatian lady born in Austria with British husband and we both love your recipes. Your voice is so lovely and you are one great lady! Greetings from Manchester~UK Ps: I would run to buy your book if you ever decide to publish one!❤️❤️❤️❤️❤️🍴🍴🍴🍴🍴🍴
Hi Bumbi . As I watched you explaining the properties and applications of all these spices , I had a great idea ! Why not write a cookbook ? I think if you give additional interesting information on the various ingredients , cooking techniques and possibly the history and evolution of the different recipes , and also which dishes compliment each other for a dinner party , the readers would be greatly encouraged and stimulated to explore the wonderful world of Indian cuisine . I think there’s even enough material for a great series of books , with photos and links to your U Tube videos . It was a thought prompted by the image of a kitchen shelf full of quick reference books compiled by yourself , and with the back up of being able to ask you a quick question on your U Tube video comments . But now the thought strikes me . You may create a huge monster over time that takes over your whole life !
Thanks for your wonderful idea. I often get requests from my viewers regarding writing a cookbook. The problem is finding time to concentrate on this mission but it is always at the back of my mind so maybe one day.
Wow I learnt more in this video than the last 30 year’s about spices. Can you make some videos that explains the differences between Hindi,Gujarati, Bengali and Tamil cuisine Ideally chicken, lamb,vegetable & fish dishes for each cuisine type. Thank you 😊
Greetings ma'am. I am a retired chef And I've learned so many different cuisines. I really have been wanting to centralize my Mind mindset to 1 specific 1.. Instead of being a jack of all trades Coma coma I would really like to master 1. Mediterranean Coma coma Korean coma Venezuela coma Peruvian coma Mexican coma et cetera. It is my favorite and we are so fortunate here to have an Indian buffet and my wife and I will go And just have the most wonderful time. I love the culture And I love the cuisine. So I have chosen this cuisine To master because my wife Craves all the time. In fact for passover I did a lamb curry And it was a knockout. So thank you so much I have subscribed to your channel and I'm going to sit under your like a good student. LOL Thank you so much so much
I really appreciate this video. I'm a beginner and all the options and names for the same things. I get so confused. Maybe one on the different lentils, beans and pulses. Also can you make one on just tools and grinders to make my own powders? I go to Patel Brothets, only place that has any tools where I live, I don't know what to get. I love your clarity and sometimes dry wit. Thank you for doing your channel
YES-just cook the Indian food at first and dont worry. You'll find your favorite brands of spices as you get comfortable with the flavor profiles. Don't get overwhelmed and give up, it is so worth it.
Very informative video, I have a full Indian spice cupboard. I have every spice you've shown here. For chili paste I make a large batch and freeze it in ice cube trays and keep it in ziplock bags in the freezer. Im very good friends with my Indian grocery here in Florida.
EXCELLENT TEACHER I AM GETTING MUCH BETTER WITH MAKING CHICKEN CURRY FROM YOUR SHOW. I TOLD MY FRIEND FROM SOUTH INDIA THAT I LOVE YOUR SHOW. THIS VIDEO HAS HELPED ME IN UNDERSTANDING THE ESSENTIAL SPICES I JUST BUY EVERY SPICE JUST TO HAVE IN MY HOME. NOW I WILL MOVE ON TO ANOTHER RECIPE LENTAL SOUPS. INDIA COOKING IS SO DELECTABLE AND VERY INVOLVED. I NEED A LARGER KITCHEN JUST TO ORGANIZE MY INGREDIENTS. LOL THANK YOU VERY MUCH. AFRICAN AMERICAN MUSLIMAH ☪️ 50S GENERATION. BLESSINGS
A word of advice concerning Asafoetida. As soon as you open it, seal it in a small container. Then put that small container in a larger container. Unless you want your whole kitchen to smell of it. It's aroma rivals that of kasuri methi, and not as pleasant.
Hi Bumbi. I'm British but I love Indian/Asian cuisine. Some years ago, I learned how to make some BIR (British Indian Restaurant) recipes. It is a special treat for me to go to the Asian Market and buy the most authentic spices (and cookware) that I can find there. In UK, not all spices are available in their natural state, so the restaurants adapted recipes to make best use of powdered equivalents - and that is what I aim for. I make my own Ginger/Garlic paste (that I call GiGa paste) and my own Indian style base gravy (known here as garabi) which includes celery in the recipe - I make large batches of both and freeze for future use. Love your channel!
Ive been learning how to make my favorite south asian dishes at home. Ive tried chicken curry, chicken biriyani, Jhol momo, pani puri, samosa chaat, and the other day I saw your recipe for masoor dal and it came out delicious. I love your channel Bumbi, you seem like a very wholesome lady and your recipes look amazing. Learning to cook Indian recipes is a lot of trial and error for me because there is so many technicalities when it comes to these spices, but channels like yours I am very grateful for.
Shahi Jeera ( syahi in Persian meaning black) is often confused with black cumin and is often sold as such in grocery stores as well. But hey they are not the same. I searched extensively and found the real shahi jeera and their taste is similar to caraway seeds. Cumin, black cumin and shahi jeera are three different varieties of the cumin family. There are a few reliable articles in the internet in case you’re interested. Although there are many articles which have also unfortunately used the names interchangeably. I have all 3 in my pantry and they taste different.
Actually sometimes kalonji is referred to as black cumin which is not right. Kalonji is nigella seeds. If you cannot find shahi jeera you can use caraway seeds as an alternative.Both belong the same family as Apiaceae but Shahi jeera belongs to genus name Bunium while caraway is Carum. Shahi jeera is milder than jeera but tastes near to similar to jeera, but caraway seeds tastes different than jeera. It has more of a nutty flavor.
@@CurriesWithBumbiI was confused of these too . We in Southeast Asia use star anise in our meat curries. Chinese has 5 spice . SEA has 4 whole spice.. These gives me idea to put in my channel. Thank you for sharing. ❤
This was wonderful. Thank you so much. You showed us the spices and explained their use. From someone who loves Indian cooking but has lessons (from you!) on HOW to cook this was a great introduction as to WHY. Most grateful.
Thank you so much for the effort you put into these tutorials. I've tried a few things and my family have loved the dishes. I can't wait to watch this video ❤❤
Very helpful video. I was pleased to know I'd already got most of the spices but your explanations add to my understanding. I like your recipes a lot, but most of all I like your approach. I've never understood the attraction of the 'ego chefs'. Cooking food is a service and you seem to embody that sentiment which I find very attractive. Many thanks.
This is such an informative video! I’ve never seen white poppy seeds and didn’t know that they existed. I tend to store most of my seeds in air tight containers, in the freezer. I see that there are more spices that I need to procure- and I’m always on the hunt for them. Have a lovely three day weekend.
I made your sweet potato flatbread, green chicken curry and cauliflower chickpea potato curry all 3 dishes for last night's dinner, and all of them are great! Thank you for your informative explanation, I'm a big fan and will definitely follow your future recipes! Keep up with the good works🎉
I just found the Gold . I love every lovely word you explain point by point , hair by hair on your teaching video .🙏 NAMASTE ❤❤❤❤❤ Mercy Madame 🙏👌🌷🌸🌹🥀💐
I really like your way of introducing me and teaching me about indian cooking! I have now made three garam masalas and use them with great pleasure, also using all the other ekstras like fenugreek leaves on my dishes and soups. I really like that you tell a bit of background for spices and recepies as well as you show the indian and english names for them. I have written down the whole list of spices and living in a part of Copenhagen where there are numerous inhabitants who have originally immigrated from Asian countries, there are many shops very close to me with all the spices and most of the vegetables mentioned in your recepies! My stomac is very grateful as the way you prepare the dishes together in combination with the spices finally allow me to digest all sorts of leguminous vegetables like soya, chickpeas, lentils, beans and so much more so I finally can become more vegetarian. So far I have made one of your daal recepies, tofu with mushroom, mixed vegetables curry, and more and all so delicious! Thank you for the really nice wrok you are doing.
Thank you SO much for the excellent video. I appreciate the work you've done putting this together. I am new to Indian cooking. It's always been my favourite but I was never brave enough to try actually making it. My fav. Indian restaurant closed and I am now making my own. I've just discovered your channle and it is SO helpful. Thank you :)
Hello Bumbi such an amazing selection of herbs and spices you have ❤.Necessary for many dishes In which you enjoy cooking. Thanks for showing us Simon and Beth ❤❤❤
Absolutely fantastic!!! The mystery is now solved. No longer do I need to look stupid or guess about anything that calls for spices in Indian cuisine. Thank you for sharing. PS: I need to know where you purchased the spice container. I like it. Thank you
Wow! Thank you so much! I found you through your curry mutton video and love the way you teach. I can't wait to try my hand at making some of these dishes you share with us! ❤
Hey Bumbi , a very informative and interesting video. I think it is a perfect introduction to Indian spices. A go to video for a beginner in Indian cooking. As usual the video is very meticulous. Have a lovely weekend 🌸 Loved Mr. Bo’s photo 🐾
I am so happy to hear that from you. Thanks for watching Veena. Always appreciate your support for this channel. Have a lovely weekend and thanks for mentioning about Bo.
I love that you said you are not a fan of fennel seeds. I am exactly the same. I just watched two of your videos, and I can say that I am a big fan of your channel. First time I feel encouraged to cook Indian food with the confidence that it will taste correctly. Thank you❤❤❤
I don’t like fennel taste very much either. But in my last dhal, I used sparingly fennel and it works very well that way. It differienciate from the other dish either.
What a great informative episode Bumbi , I have been following your channel for a year now, and you voice sounds so beautiful and natural in this episode, I hope you dont mind my saying so but I prefer these tones of your recoded voice other then the other tones in other videos ❤❤❤
I really enjoyed this video, it has a great vibe, it was informative and personal and a little different from what I've seen before. 😊You did a great job. 👍🙂As we would have been with you there in the kitchen. Thank you. 🤗
Whoa. that is the beginners guide? I shall have to watch this at least five more times to get my mind to remember a bit of it. I guess I'm a pre-beginner - kindergarten level. :) One can spend a lifetime learning and enjoying Bengali recipes, it seems.
Wow thanks for the video One of the key`s to cooking Indian food at home, I think is getting the spices cooked in the oil right Some times i add to much of something & it`s bitter / overpowering tastes burnt . But add Sugar (Jagary) or Salt It helps a lot ... But i will today try and cook a Cauliflower curry Boil it with just a pinch of turmeric & 1 cardamom pod Fry Onion & Garlic add cooked Cauliflower, Then some Korma paste and a tin off coconut milk Umm Rice or Sweet Nan Thank you for your video`s
I taught myself how to cook many Indian dishes just to include more turmeric into my diet. I also love using Kashmiri chili powder and whole Kashmir chilies. I adore all the Indian spices. My love of Indian spices started when I was in England or 3 months during college. I found garam masala in a small food shop. It smelled so amazing that I bought it. I had no idea how to use it. None at all. It just smelled so amazing. I was busy with school and didn’t figure out how to use it before it was too old and worn out, but I never forgot it. When I first tried Indian foods at home in California it was like stepping into a mystical new world that had the smell of the garam masala welcoming me back. Now I have all the spices and ingredients. I make Indian food often, especially when the veggie garden is in full production. I first learned Vedic cooking, so I still prefer vegetables cooked in the Indian style, but have made meat dishes too. I make my own ghee too. The cuisines of most countries make me feel dull and bloated. Indian cuisine always make me feel satisfied and energized. As to fennel, I love licorice, but fennel seed isn’t my favorite, so I only use it in a few recipes. ( I make a panir , bottle gourd and capsicum coconut recipe). I don’t mind hing. It’s tasty cooked in food. I do use ginger and garlic, too. Long story short, I’m so grateful I found Indian cuisine. It greatly enriches my life.
Many thanks for your wonderful video❤❤! I love cooking and always want to celebrate many cultures through food. I appreciate your knowledge and wisdom on crafting spices profile. Blessings to you!
Excellent guide Bumbi ⭐I have a masala dabba similar to yours and have all the same spices apart from the Byadgi chillies. Though I have seen them here. All the spices are very easy to find here in the UK. Yes I have made that mistake with the powdered spices in my dabba. I discovered the tej patta bay leaves a while ago. I have some of those packet masala mixes as well, along with some different ones. I just seem to keep picking them up 😄 Last week I made your Green Moong Bean Curry along with the Masala Coated Fried Okra. It was amazing 😋Loved this video Bumbi. Thank you ❤xxx
Wow bumbi these videos are very educational thank you very much, would love to see your take on a Cod curry or even more fish dishes outside of salmon. Much love from Somalia❤
Another great video thank you! Apart from the mess ground spices will leave in your masala daba they will quicky lose their intensity, its best to keep ground spices in sealed containers and that is second best to grinding your own in small quantities.. Anardana is one more I have in my pantry, especially use it for chole which is one of my favorites and can also be used in pickles. I think its worth to be on the look out for kalpaasi or dagad phool which can also be used to make specific masalas and imparts delicious flavors, its a lichen that grows on stone and trees but hard to find, at least where I live.
Thank you Bumbi for these valuable knowledge on different kinds of spices and their uses. Now I’m on my way to the closest Indian supermarket . There was a time I would be standing in an Indian shop wondering what this spices for and and how can I use them for cooking . Thanks for the knowledge . I only know the spices that starts with c . Cardamon, cinnamon ,cumin, coriander and cloves . Sometimes I made tea out of these spices . No measurement just a little bit of this and a little of that. I don’t think you can ever go wrong with little bit . Anything good I drink. I know these spices has its great properties . There’s was one time it said rosemary is good for you so I made myself tea as I have rosemary in my garden. I must have put too much rosemary thinking of instant effect but then I have the runs. So I realised little bits is safe . Thanks Bumbi. Please kerala chicken curry recipe .
I love this kind of video expecially like Bengali dish sort of masala reaching the different types and taste in such masala and different dishes sound yummiest!! Some more of this kind please in different dish like meat,fishes,rice,dal...ect.with different masala , thankyou ❤
Hi Bumbi, I am new to Indian cuisine and I find this video as a tour de force to anyone who wants to know what is all about it. Thanks for sharing. Regards from Mexico.
Thank you. This was a very useful and long awaited video. Can you please tell me when and in what dishes can I use the kasuri methi? I used it in just one recipe and I have a whole box of it leftover.
Although I was brought up on meat and potato pies and chips I love Indian food so I'm lucky we have a large Indian/Pakistani population close to me in Bolton. There are loads of shops and at least one larger market that sell just about every spice plus a load of vegetables I'd never seen before and all the cooking implements as well. The prices are really low compared to the supermarkets like Asda and Tesco so I'm more than happy to shop there. The quality and flavours are better as well so I consider it a bonus. I still like a good pie but I have more variation in my diet nowadays 🙂
Thank you so much for such an interesting and informative video. I have always loved Indian spices, but feel I have a much better understanding of them, and where to use them since watching this. Thank you from Exmouth. UK.
Hi Bumbi! I was able to purchase the following (organic where possible): Garam Masala (pre-made for when I'm lazy to make my own and contains cardamom, cinnamon, cumin, cloves, black pepper, and coriander -- though tonight I'll make my own!), coriander seeds, star anise whole, cinnamon sticks ceylon, turmeric powder, ginger root powder, fresh ginger, nutmeg, allspice (because I like it), cardamom powder (I couldn't find whole). I already have bay leaves and cloves whole. I don't like cumin so I didn't buy it separately, but it is in the pre-made garam masala I'd gotten. I'm also going to make my own, or else taste that one and add extra other spices to enhance it. I'm too broke now and have to budget the rest of what I have for groceries so I'll wait until next month to buy fennel (I want for my Masala Chai), fenugreek, mustard seeds, and the other spices. I'm excited! I made a Masala Chai powder last night and it was DELICIOUS. I'll pick up red chile powder this week. I made some beef last night and have the broth from the bones and tonight I'll make some kind of curry with it for dinner.
@Bumbi Hello! I am a new subscriber and am watching this video as I write. Can you please link where you bought your masala dabba? I can't find any with the measuring lid on the inner pots. Thank you, and keep up the great work on your videos! Your voice is so soothing and peaceful, and your explanations and info are wonderful. I love to cook all things Middle Eastern and Indian so finding you was a blessing. May God bless you in everything you do ❤
After watching this I made my own Panch phoron. It smells divine. I hope we'll see a recipe in the future where you use this blend since you said you use it a lot. Can it be added to any recipe like you usually add cumin seeds at the beginning?
You made my day !! I am so very happy to hear that this video inspired you into making panch phoron right away. You can use it in any vegetable curry that calls for cumin seeds. Please remember to allow the seeds to splutter. Do not add it in smoking hot oil as the seeds may burn. Better to add in not too hot oil and then allow it to splutter as the oil gets hot. Please follow the links below where I used panch phoron. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5Gf-1JFv8XQ.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hbcvdrfFRrA.html
@@CurriesWithBumbi thank you for the tips and the suggestions! You made my day hearing I made your day! Haha I really appreciate you taking your time to answer, Im learning a lot
Hello Bumbi your videos are an inspiration for those who want to cook good seasoned and flavored Indian foods. Your simplicity and mastery of the kitchen spices are impressive and watching and learning from your videos make the experience a delight. I tried to order online the spices you mentioned in this video from the same company SWAD you showed in your videos but it is not possible. Can you recommend any online company from where I can order these spices? I live in the United States and in New York are not too many Indian grocery stores. I hope you can help me with it because the supermarket here does not sell most of these spices and I want to start using what you teach in your videos. God bless your talent and desire to share with others.
Hi, even I live in USA. Actually the Indian store I go to sells this brand mainly but you don’t have to buy this particular brand. During Covid time I bought my spices from Amazon. Everest, Laxmi, MTR are some of the brands I bought. Please do let me know if you have any questions. I am glad you found the video useful. Thanks.
I keep cumin seeds, green cardamon, mustard seeds, whole white pepper, turmeric, star anise, and whole chillies, with curry leaves and stuff kinda just stuffed in the gaps in my masala tin. I have another with a different mix of spices that're longer lasting, but that I don't use that often; that one mostly changes every once and a while, and sometimes I'll swap the spices out into the old one depending on what I'm making the most lately. Like in winter I'll move to more pickling and soup spices, in summer more curry spices, it depends on what I feel like and what vegetables are available to go with it.
