Hey Al, i just did your lamb Rogan and commented on the video tonight. My wife gave it a 10/10! And has now said we are never goin to our local takeaway ever again 😂. Just wondering is it possible to do a Lamb Saag recipe? And also, could you write the ingredients on all your videos cause i'm hitting pause all the time whilst i get the spices i need. Thanks in advance and your channel is pure treasure. Up till now, my brother made the best curries in our family but all that is about to change, watch me 👍🏾
Hi Al I dropped 1 green chopped finger chilli in with the onion plus few more chopped tomatoes .wow fabulous keep them coming.both my sons are avid followers of you. Sometimes have a curry fest up to 9 curries for one bash. Bring it on .
Just cooked this with fresh, baby spinach - awesome! Loving your recipes, your CTM and lamb rogan are firm faves in our house! Keep 'em coming, nicely presented, easy to follow, clear instructions, delicious outcome - thank you for revealing how to make these BIR delicacies!
Fantastic videos!! Ive watched many videos on BIR currys on youtube and your channel is up there with the best.im a chef myself i mostly cook mexican and spanish food but my first love was indian food.your garlic chilli chicken dish is fantastic.muy bueno señor!!
I really love the way you explain and demonstrate. Very approachable. So many cooking channels go in for loud music, in your face intros, over the top chefs. I like your calm, collected manner. I've made your base gravy - which is pivotal to my curries now. I don't use oils and all your curries are still really delicious without the oil. Also, as much as I love these curries fresh off the stove, they really develop even more after being frozen for a week. So I always double or quadruple up in order to freeze. Chana is one of my faves. But anything vegan is usually yummy. I've had very little success with okra, which seems to go all slimy for me :( Anyway, thanks Al - you're my fave curry chef (even if I have to adapt your meat curries to non-meat).
Made this tonight, excellent thanks Al. I had made some base gravy last week and even given some to a keen relative! Thanks for the video instruction. Cheers
good to see you back al ...have done most of your curries now and all are amazing must say ...any chance of a chinese beef curry as can't find a recipe anywhere ? ..lol
Nice video as always & it's nice to have meat free options on hand - good to see you back!! PS - I change which mix powder I use from batch to batch - I get them from SpiceMixes channel, loads of options for those looking to mix it up (sorry!) Haven't had a bad batch of gravy yet.
Hi Al, great to see you back. Besides being the norm in India is there a practical reason Indian food is served and cooked in stainless steel dishes and pans?
How many times do you heat the gravy through? Obviously there is way more in that pot than you need now. I have mine in a big pot like yours in the fridge but I've turn the temp down to the point where it's icy slightly iced over (everything lasts ages in the fridge that way!)
I freeze mine in bags in the freezer. When I need some I defrost it and then heat through. If I have any left I either make another curry or place in the fridge for up to three days or simply throw it away. Hope this answers your question. Al
Cheers Al, must be so much less hassle when you know the ingredients off the top of your head! By the way, I tried to look at your website and Firefox said it wasn't safe and blocked me from entering.
I watched 'Rick Stein in India' and I've read Madhur Jaffrey's books and never once do they ever mention base gravy. I have followed some of your recipes, minus the base gravy, and the results have been good. I can't figure out what you think your gravy brings to the final result.
Those chefs cook authentic indian. In the U.K., Restaurants don't serve authentic Indian, they serve a variant introduced by Bangladeshi chefs. The base gravy enables a chef to turn out a curry within minutes and also provides a lovely gravy. What did you use instead of base gravy (Garabi) ? Where did the moisture come from? Water?
Ashley19721 Please don't bring racism to my channel. The best people at cooking any type of cuisine are knowledgeable, skillful cooks whether they be in a restaurant or a home.
@@AlsKitchen It's not racist at all, Indian people are brought up with Indian food and they know what goes into it. The best people at cooking Cornish pasties are people from Cornwall because they grow up with them.
@@AlsKitchen My point is that the best people at cooking Indian food are Indians. I am English and if i want a vindaloo i go to an Indian restaurant because nobody can make it like they do. If i fancy Chinese food i go to a Chinese restaurant. I am not racist at all but nobody can make it like they do because they have their own secret ingredients and methods.
@@Ashley19721 Indian restaurants in UK make Indo-British Indian food, so when you go that is what you are getting. Same with Chinese. In America, Mexican food is really Tex-Mex which is similar but not authentic Mexican food.
