He's so unlike all these other chefs who go around calling every savoury Indian dish as ‘curry’. Appreciate his profound knowledge about Indian cuisine.
Pretty sure that's just a general technique, my very North western European mum does the exact same. Don't think she picked that one up from her one Indonesian great grandma xD.
@CHRISTIAN KNIGHT Indians don't eat only hard food, we also eat Kadhi, kari, Rasam, Sambar, Pandhra rassa, Tambda rassa... list goes on. and best thing is every dish tastes different. And these recipes are in kitchen from centuries ...
The fact that he took the time to name every spice in the masala box in it's proper Hindi name both surprised and impressed me. I was so happy he took the time to learn those. He's really knowledgeable about Indian cuisine!
Cant blame them, remember how when you give neat peg of whisky to some beginner and they fail to identify different flavors inside the whisky or difference between different types of whisky because they are getting overwhelmed by the heat and burn of alcohol? Thats what indian spices do to the pallates of goras. All the difference spices taste same for them.
This is perhaps the best masterchef from another country (other than India) he just speaks facts and accurate information and isnt dumb like other chefs who think anything Indian is a curry... this guy speaks knowledge, look at his confidence and voice tone mates, he seems so badass as well, extremely classy
Indian Moms would be proud after seeing the chef measure water for rice the Indian way. btw this was just like an everyday non-veg meal for an Indian household.
@@ramanathkamat and the way he cooks the curry without putting the turmeric and spices to cook in the oil first makes me wonder. we never cook curry this way, we always cook the spices with the turmeric first then add the meat. this way the flavors meld together and the turmeric does not taste bitter.
And then imagine how much larger and therefore more varied India is compared to France, so in a way French powder for French food makes even more sense.
This is the best explanation of Indian cuisine by a foreigner I've ever seen. Otherwise mostly people think just adding curry powder makes the dish Indian.
I appreciate Ray's profound knowledge about Indian food and cuisines and cultures . I mena he knows no beef is involved in anything and all things are freshly prepared with love and care . Hats off to our Indian mothers and chef for giving us such fantastic authentic dishes .....which arguably are best in the world by far any snacks or something sort of that . For me atleast.
No beef is involved in anything? That's very wrong to say. You're completely ignoring a very big part of the population, who indeed eat beef and on a very regular basis at that.
@@robertloader9826 i never said it's exclusive to india...he's teaching how to cook INDIAN food and iam just relating to what i know from my culture about INDIAN food...hey for all i care, it's your grandmother's secret common sense!😅
He actually made a proper raita lol, first time seeing a western chef make raita, damn this guy's knowledge of desi cuisine is good. And that 'aloo gosht' actually looks authentic 😅. Great chef
There is no proper raita and I disagree raita came from rai.... Raita is just flavoured curd and there are thousand ways to make it... Boondi, tamatar pyaz, bathua, pineapple, jeera dahi... Rai wala jo Yeh banaya of course.. Mint ka raita, dhaniya ka raita, mirch ka raita, tadke wala bina tadke wala, kheere ka raita, mooli ka raita, papeete ka raita, .... And probably 500 more...
@@ThePrashantpandey82 it's called raita only in North, south me equivalent of dahi ki chutney or kachumber.. mainly used by meat eaters. Vegetarians use plain curd and rice to finish a meal or curd with sugar to get a bit of Sweet taste. Else use butter milk. With meat dishes we use dahi chutney with onion ,chilli green mint, coriander , sometimes chopped tomatoes. In some cases all these are lightly coated with yoghurt and it's called kachumber in some areas. Boondi or red chilli powder etc is a pure north Indian thing.
The MYstic TV - In Hindi the thing that British call curry powder is definitely originated from south India. I think it is called Madras curry powder, although I am not absolutely sure.
In Bihar kari is made of Curd and gram flour and we don't say anything other than that as currry. WESTERNERS call everything non veg and veg with viscous fluid curry.
This in probably the only video in RU-vid where a western chef actually is on point about some very basic knowledge of Indian cuisine, cooking method/styles. India as a country has so much diversity that the person standing next to you will cook differently than you with the same ingredient. He seems to cook so effortlessly and without the fancy fanfare, uses simple ingredients we daily use, points out crucial technique as a mother does to her daughter before marriage and comes up with a very beautiful menu as if he does it everyday for living. All in all it shows that Indian food is was and never will be only Curry powder and done. Well done Chef, hats off. RESPECT. Aptly titled video also.
@@heliossggiri1841 it's simple he pronounced them accurate as an indian would, that's coz where ever he learnt it from he paid attention not just in their uses but even in how to say their names
@Tauhida Nabila illegal Bangladeshis away.* Modi has introduced 30 day medical visa for those who seek indian visa to see a doctor. Stop reading fake news. *UNESCO has declared fake news as the biggest threat to humanity.*
@Tauhida Nabila lol seems you always read fake news. It's for those who don't have citizenship who illegally came in India. Infact every country does that. I know you are only concerned about your community ppl only. Don't worry they are safe. Don't read fake news. Only those will be thrown out who doesn't belong to india.
This masala box is like mandatory in every Indian kitchen, there is a popular sayings from Indian grandma's, this masala box is way enough for all the minor problem in your body.... It's a village medicine box which build up immunity
So one thing I learned from my grandmother!! Yes we are Indian and when we making our chicken curry … we add our tomatoes when frying off the spices and chicken .. then give it color .. and from a professional chefs point of view it makes sense instead of dumping the tomatoes after the potatoes .. you’ll get a deeper depth of flavour if you brown the tomatoes off in the spices ..
Peeling ginger with a spoon is like the simplest & basic knowledge for a chef & it's amusing to see the some of the contestants getting suprised by it.
As an Indian who is fond of cooking shows I must say this chef was the best in explaining n cooking indian food out of alllllllllllllll the ones I hav seen...
@@v.a307 i have not said it's perfect.... My comment says it's the best explanation n cooking.... I'm sure ur a very great authentic Indian cook so good luck with that.....
No worries ya... May be some misunderstanding.... I hav seen so many foreigners cook our Indian food n I agree with u that they are often nonsense... This guy atleast tried for a better explanation so I was happy with that... Rest I agree with you 😊
Chef Ray has a profound knowledge of Indian Cuisine. It was so fascinating to watch him measure rice the 'right Indian way'. Hoping for more such content on MasterChef World. You have every Indian's approval here!
Traditionally we put cunim seeds (which is not dry roasted) in the oil first let it crackle then we add ginger garlic paste, then onion and then tomatoes.
He did it right. Cumin dry cracking if good for chicken dishes as he didn't add any sort of cumin powder later. Onion goes first and then ginger garlic as onion taken more time to caramelize than ginger. Ginger before onion will lose its scent. Tomato should be last even after chicken as onion has the most water and will not let the chicken protein bursts out as it fries in oil.
@@erabhikdasgupta we simply do not add roasted cumin or in the powder form in curries, when you cook cumin powder furthermore it tends to give was bitter taste because it starts to get burnt, roasted cumin powder (bhuna jeera powder) is used mostly to in preparing raita.
@@ginabindari5184 Gordon Ramsay when by himself teaches us a lot about Indian Cuisine and it is very enlightening, I agree. But his knowledge on Masterchef USA is heavily undermined because of the emphasis on the drama between the contestants, how ‘tough’ the challenges are, with how much flair the chefs can cook and so on. That is why I don’t prefer Masterchef USA much. I can’t learn a lot from there(although I know the show ain’t really for teaching me either).
Loved the chef's knowledge about indian cuisines. All checked: Curry powder not a thing (checked) turmeric seasoning (checked) rice measurements (checked) squeezed cucumbers (checked) For those trying it, some tips to make it better: 1. Rather than adding cinnamon after onion-ginger-garlic, put a red chilli, some cumin, 2-3 cardamom, cinnamon, 2-3 cloves in oil and light fry them before adding onions and fry them a bit before adding ginger-garlic paste (it will ensure curry is not bitter in taste). 2. try adding tomato puree before potato and chicken and sauté them until u see oil starting to appear on top of the puree. 3. Sauté till oil is lessened. 4. Semi-fry potatoes before putting it in this. 5. Then, add chicken then the rest of the process is correct.
His knowledge regarding Indian Cuisine & the reasons of doing what 'we' do, such as using turmeric (health benefits) or other things & it's really commendable!
It's also because they have shot it well, many times when the chef's actually teach the contestants, they truncate the whole thing for tv and audience feel as if they showed nothing. Either way, he is one of the best instructors on tv.
Finally someone spoke the truth about Kari! It’s not Curry! Kari - Tamil word - Can be any stir fry or gravy using vegetables or meat. Even the curry leave’s etymology is from Kariveppilai leaves which is the true name in Tamil. 👏🏼👏🏼 Thamizhin perumai ulaga medaiyil ❤️
The British had a strong presence in Bengal. In the Bengali language, _Torkari_ means any dish with gravy; it can also mean a stir-fry dish but that's less common. _Korai_ or _Karai_ in Bengali means the wok or pan that food is cooked in. Anyways, the British usage of "curry" was also influenced by the Middle English word _cury_ (pronounced "coory") which came from the French _cuyre_ which means 'to cook'.
Yup and fry the chicken and potato seperately perhaps before adding into the caramelized tomato gravy? I guess, that would add a whole world of flavours to this amazing dish.
@@hydacanal by the way British pronounced it it changed to kari See this comment section i am like Whatt?? If a word comes from hindi to English then u people take the pride But when its tamil which is actually a pride to india being the only oldest living language u people never take any pride but just question Ignorant
I was very critical of Ray's Italian tomato sauce and of course he is a Chef and his knowledge and skills are on display here! So far by 6 minutes I'm fine with his interpretation of chicken curry. I learned curries from my Indian roommates in college 40 years ago. We ground our spices with a mortar and pestle, fried them in ghee, sauteed the onions and garlic with the spices and then added the protein and several tiny very hot whole chilis. I see nothing to criticize Ray, well done! I do more/mostly Thai curries and cooking now and I make my own fresh Thai curry pastes with galangal, shallots, lemon grass, chilis, and my freshly picked kafir lime leaves Bai Magrood, garlic, shrimp paste, fish sauce etc.
Wow ... He actually knows Indian cuisine and his definition of curry is absolutely right. 'Curry' is not a name what we use here he knows that too and 'kari' also means 'meat' here in Tamilnadu.
indian's who watch this video will be shocked because this chef is wonderful, he followed every single step that indian mother prepare food for there family. iam suprised that the way he cooked, the rice, measuring water, chicken curry and don't miss the masala box.. absolutely truly in indian style, A big thump up👍👍👍👍👍👍 to this chef..... Eat indian food stay healthy. jai hind.
He could actually cook it Indian style .. amazing. He wasn’t trying to make it modern, just simple basic Indian cooking techniques and spices... Loved it
First things first:- There's an order of things to be done while doing Indian Cuisine. 1)Put in the oil in the pan. 2)Wet roast all the whole spices. 3)Add Ginger-Garlic Paste. 4)Then Add Onions 5)Add Desired Spices. 6)Chicken/Veggies Its the Basic Follow up you should be following during cooking Indian Food for Maximum Taste and Aroma.
Nope. That just done in your house maybe. Every indian household has thr own way and order of adding ingredients. I like to put my veggie or chiken in oil frst thing first and thn any spice .
The chef explained how to cook rice and measure water for perfectly cooked rice ...is the same way my mother taught me whn i was 10 years old ...i loved chef's knowledge abt indian home cooking way
@@hellolastname9556 Suppose we have one recipe. That recipe will have a hundred different ways of preparing it depending on the region and family you grew up with.
Kari -tamil word 👌💥I'm amazed that this chef knows exactly, where this word derives and what it means and also the way he pronounced all the hindi names of the spices.
I'm amazed the chef has heard of Tamil... a vast, vast majority of the speakers are in Tamil Nadu. I have a number of South Asian friends here in the US that have never heard of it. On that note, a majority of Indian immigrants to the US are North Indian, thus foods like naan and butter chicken are what's popular here, not idlis or dosas.
This guy is amazing... He knew how to cook rice where there were no measurements and that's Indian granny's cooking... My granny taught me that.. How cool..
Yeeees!!! Someone finally explained the concept of CURRY!! There’s no such thing in Indian cuisine. They all have their unique names. But in English, every Indian dish is curry. Also the curry powder! Thank you for explaining! Again there’s no such thing in India.
Chef Ray McVinnie gave the perfect explanation for the word Curry. It is a Tamil word "KARI". I'm so excited to see the chef has lots of knowledge on Indian cuisine. 💖💖
Based on how he talks about the ingredients and their treatment, we can see how he respects the Indian food culture and the dishes themselves. Any chef that goes to such lengths to respect culture and understand recipes so delicately is a true masterchef.
The spice box is missing an essential ingredient Dhania powder (Coriander powder). Also, they used vegetable oil (refined) which is not typically Indian. We usually make Chicken in mustard oil or ground nut or coconut oil..
@@PrakashSharma-ez1ce it's has always been like that... European and American health agency consider mustard oil to be harmful to heart after a long term use... That is why you will never see them cooking with mustard oil
If I'm eating any non Indian made Indian food, it'd be him or Gordon (assuming I can afford that) and I'd know it's authentic. He knows what he's doing...
4:55 me explaining my mum what foreigners do on my day 1 of abroad study. I love how much detail he is getting into with my culture. He’s def earned my respect.
10:01 I like this man's exchange with the onlookers. As much as he knows more than them, he doesn't treat them like they're inferior or something. Just because they know more about one field, I've seen pro chefs treat home cooks like they're children as if they aren't all adults in that room
Just b4 taking out the chicken ....along with garnishing it with coriander leaves...u can put a dollop of ghee + garam masala...then mixed it with the chicken tenderly....that will add extra flavor to the piping hot chicken curry b4 the actual serve !!! I really respect the chef. He knew the Indian style cooking quiet properly...the best thing he was not at all pompous but knew his brass stacks !!!
That chef has definitely spent some time, cooking inside an Indian household with an Indian Mom. And you can tell, he is passionate about food and his work. He is the first one who knows and spells the spices correctly and in hindi that I have seen so far. The bummer was he knows the household rule for most Indian homes for cooking rice. We actually do use it daily.
something that a lot of people don't get is the longer you cook it, especially red meat, the better it tastes. beef/lamb you almost always want to cook it over a couple hours atleast. Also another technique is you cook the strong smell of the spices out (in Bengali it is called 'koshano') .. so after you cook the spices in the oil with onions, you sweat them out over 15-20 mins by adding just a tiny bit of water, let it come to a simmer and evaporate and all the oil floats to the top, and repeat the process 2-3 times. this gives you a very rich flavor without feeling like ur putting a bunch of spices into your mouth.
I love this chef.. he has put in some real effort in learning about indian cuisine and not just generically call everything “curry”.. i love how he treats food with respect and not act like an entitled white man.. 🙏🏻 love from india..
Dude has spent a lot of time with Indian moms and dads in the kitchen. This is closer to actual Indian cooking than I've seen from most western attempts.
Omg ...he definitely got the knowledge ..I approve him ! Good job sir!! And thank you so much for proper representation of our culture and our food !! Huge respect!!
Spot on ennunciation of spices in Hindi..and thnkgod! Finally a chef who pointed out that just putting a curry powder in a dish doesnt make it Indian..🤣🤣
Paprika is red chilli flakes and the ground red powder is red chillies put in a mixer and ground . Traditional homes use coarsely ground chillies, normally Modern Indian homes use it as chilli powder. We also have chillies to flavour and colour the curries
well not all indians cook rice that way. In Bengal , we put extra water in the rice and when rice gets cooked , we drain the starchy extra water. Bam , done. That's how we / many people do.
The way he cooked the meal and knew all the names of spices, he must have learnt in a indian household. After a long time seen a non indian chef cooking such simple dish with no unnecessary cream or milk or "curry" powder 😂👌👍