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Please don't care so little for your own subscribers that you take sponsorships that you couldn't care less about how they take advantage of people or can't be bothered to research first.
Same here. This should be a challenge to include ingredients that improve the dish only. Lobster is great but gold tastes of nothing. You can gold plate a salad sandwich and call it a £500.00 dish - makes no sense and adds nothing. That is why Salt Bae is bankrupting everywhere. You can go for a nice inexpensive Sunday Lunch in the UK and the waiting staff will be carving meats and then visit Salt Bae where the waiter taps a knife on meat adding nothing to service or dish - literally everyone can do it and the meat is gold plated for no reason.
I feel like Lali was the wrong choice for the most expensive curry 😅 Seema would at least have been able to compare all 3 curries at the different price points
Agree. What a waste. Didn’t get any value add comments from her tasting as she’s never tried any of the ingredients. Just had no idea. Should’ve kept Seema on. Didn’t want to hate but a wasted opportunity. Should’ve switched them around.
As a British South Asian I'd have much preferred Seema's opinion on the expensive dish than someone who just visited India a few times and has apparently never eaten food before.
It was either a strike of genius as they were going for comedy...or a complete and total booking failure. She has the pallet of someone who is 12 pints deep at 3AM.
Great response Sonny, to Laura's comment about there not being a place for chicken tikka masala. As a 2nd gen chinese, and as someone who works part time in a small chinese takeout restaurant, I've seen both westerners and "traditional" chinese people come and enjoy the food our restaurant makes. I myself love certain westernised dishes. There is ALWAYS a reason why certain foods are the way they are, and if anyone thinks they're superior because they prefer "traditional" food, they're just delusional. Food doesn't happen in a vacuum, rather it's a reflection of culture and people, and people and cultures change with time and space. It's great. New flavours come into existence and now there is MORE to enjoy in this world. Isn't that incredible? Seema was a great guest to have, very personable and knowledgable. And I always appreciate people who have manners and I loved her gesture of serving Sonny before herself.
so well said! the history of immigration, and often the practice of hiring cheap labour, cannot be removed from the evolution of most "westernized" asian food which has had to adjust to what is available or preferred in a new country.
Wrong brother, I thought that at first but then met lolly she is more real. I’m from sri lanka and we never eat lobster or caviar. Morel more like Lessel! Can’t speak for the Indians but having someone like lolly is way more realistic than having a Chef try it
May has well have just pulled a random person off the street. I've never heard of her and perhaps she knows about indian food, but if you claim to know about food of any country or culture, you should at least have a vocabulary and understand flavours and be able to offer some kind of intelligent conversation. I was a teacher and have seen year 5 pupils with more to say about their packed lunch! I'm guessing she has someone write for her on her channel.
She was just an idiot. Everyone I know would have more idea anout food/ Indian food than her. I don't know many that would eat chicken tikka masala either to be honest.
Kinda of a flop. Not mean to be elitest, but i think she would be a perfect guest for the 2 first dishes and the guest for the first 2 do the last one. I think she (the first guest) would trully appreciate the flavours involved.
Exactly. It's just the way to get yourself into the newspaper and get your name out there. It works with burgers too, I'm told. Even better if you can get a few fictitious City boys to blow $60K on the most expensive wines, and publish the receipt. This modus operandi has worked for for the last 30 years, so don't give it up. Nobody spends £1K on a curry. They might spend £200 on a curry, and £200 on alcohol, but that's about it. Never been to Tayyab's, but I expect it is 'okay'. I've been to the Veeraswamy twice, and it was quite mediocre, just turning the latest food trends into 'curry' (hint, go at lunchtime and order a Thali, but don't go in the evening).
I think you should have brought Chef Seema to the expensive dinner to really understand something so exclusive and complex as this dish was, Nora would have been more comfortable with the first two restaurants
The YMCA curry was the most authentic Indian curry. The £1000 lobster has nothing Indian about it barring a few Indian spices. Glad to see you chose the best. ❤
True, for me the essence of Indian cuisine is having hearty meal while keeping it affordable. Making it as pricy as possible just make it lose its "homemade" feeling to it
A dog turd is going to be expensive if you put caviar, and truffles on it and the gold is just stupid. Every one of these expensive dishes Sonny eats has basically the same stuff on them because that is how you make a dish expensive.
and even then, it's not anywhere near 1000 bucks lol. The dish he made, in the end, is maybe worth 75 bucks lol. The prizes he shows are per lb or per kilo etc. you dont eat 2 lbs of everything on that plate, and even if you did, it would be still less, minus the caviar.
The second host made me feel like the £1000 curry was a waste of money . I felt that she would have been better reviewing the cheaper options since they were more similar to what she already had tried . Seema would be able to break down the complexities of the pricier curry better since she’s well versed in the cuisine
Seema should have been the guest at the last , most expensive tasting. Shes really sweet and her descriptions of foods is great. I love your videos as always Sonny. 💕💕💕💕 but last guest Lali was disappointing, thats just my opinion
The guy saying it is difficult to find Indian food in London… my brother in Christ, London has 8,000 Indian restaurants. If you can’t find a good one, it’s a skill issue. And yes, I do mean Indian, not just British-Indian. Ridiculous, ridiculous comment.
I had the same instant reaction, but they are talking about actual indian food. The indian food we know here in the UK is not really indian, it's flavoured/spiced to sell in the UK. Delicious, but not 'really' traditional indian. If you go to india to and have a macdonalds, from memory, their bigmac is made from chicken and it's slightly spiced. They would probably call that american food, but to americans it's not. Probably the best analogy I can think of...
Atul Kochar is a legend. I had the honour and pleasure of working with him on a Luxury Hotel Group project. His combination of traditional Indian Cuisine with a modern approach is sensational. Atul is my preferred choice in London when it comes to Modern Indian interpretation.
@@potatopoii2720 Still, recipes to chefs can be like jokes to comedians. You just don't share. I do agree that they could have made an expensive - if not 1000 pounds - curry using other things besides gold leaf, the most useless of 'ingredients' and truffles, one of the most over-hyped ingredients.
You know whats so funny to me that most curry houses in London serve Indian curries but most of the chefs are from Bangladesh. I love going to authentic Bangladeshi restaurants.
I think Lali should stick with "chips in a BaskIt" and beans on toast....."Explores culture"🤣🤣🤣 Seema, thanks for showing Sonny and of course the rest of us, some lovely food. 🦘🦘🦘
Its kind of nice seeing how everyone can come together and laugh at British food. In most food channels I hear people say native British food is bland, but luckily its neighbors (French, Italy) and Asian cultures influence came to its the rescue.
How are indian restaurants bland in comparison to this one? You can find every curry ranging in spices at those restaurants 😂 also a lot of English people I've come into contact with actually prefer the hotter side of curries. Lool
Uk Indian cuisine is 10x hotter than in Europe. You have to get vindaloo or above in Europe to even feel the faintest tingle of spice. Most brits love spice.
There are many dozens of great hard working authentic Indian restaurants all over London lol. No idea what the uncle is talking about @1:40 - Also you can get a lot of chicken tikka masala that is spicy, with a lot of aromatics. This chef just didn't.
Ye seems BS what they said. I know many people that love authentic indian currys, and love spice. So no idea where this man is coming from. Maybe trying to get people to his place xD
I think he means getting good Indian meals for the same price because they get subsidised so they can keep the prices low. No way can you get a high quality home made Indian with the sides for less than £9 in London. You are lucky to get large chips for that now!
@@SD-oi9gr I don't think the youtuber is being intentionally deceptive, I'll be generous, but London really is the worse place to talk about cost in relation to the rest of the country, he would probably be shocked if he ventured out even slightly north at how much of a bubble that city really is. Not even from a political perspective or anything because I'm sure even Londoners will admit the disparity, I'm not surprised in the slightest the food is being subsidised. As ever in a lot of cases with most countries the capitol cities these days are very different form the rest of the country, I save so much money cooking for myself generally it's pretty ridiculous how much even in the north they're charging now.
To everyone commenting here - no... Lobster is ABSOLUTELY indian. It is a big country with a LOT of coastline. Of course there would be crustaceans! Moreover, there are Indians all over the world. I'm personally Fijian Indian. We've been there for almost 2 centuries, and with how available it is, my dads family would eat it decently regularly (they were a lower middle class family of 10 brothers and 1 sister... so that's a lot of lobster) - once or twice a month. You can get 2kg of lobster for $40-50 Fijian over there (this was in 2022 when I last went) = $20USD. And every time I've been, my grandma's curry is the highlight. You can get it easily in Goan restaurants in india as well. It is more expensive than fish, mutton etc. But it's served in india in higher end, but not fine dining, restaurants near the coast (Fish is not regularly served - it rarely will be seen in many North Indian restaurants). Scallops - I have no idea, I will admit. Truffle - lol probably not. But lobster curries are Indian af and extremely tasty!
Morel mushrooms grow wild in VA. They’re hard to find but if you’re lucky enough to know what to look for they’re just divine!! My father in law had a secret spot that he wouldn’t share with anybody that he would go gather them up and cook them for the whole family!! He passed away with his secret 😢❤
Mushroom hunting is big in Missouri, specifically morel mushrooms. My husband hates mushrooms so we’ve never gone but it’s big with our friends from March to May.
What's being missed here in regards to chicken tikka masala and what was sort of myopic in regards to Laura's part is that you can always add more spices to it. Yes, the basic version of it is leaning heavily on the tomato aspect of it and being very creamy, typical of a British dish, but it can always be up scaled by adding more spice and herbs as desired like really any other type of curry, which is thing about curries--they're an exceptionally versatile type of dish.
Yes if you're making it at home. Ordering it somewhere though, they can only adapt it so much because the spices don't really take well in the ~15 minutes time to prep after the order comes in. Really once you add some more spices it's effectively a different BIR curry like a ~Madras.
Given how the vast majority of the curry houses in the UK are owned by Bangladeshis/Bangladeshi descendants and given the important role they played in driving up this food culture, atleast a shout to Bangladeshi cuisine would have been appreciated.
Don’t know why you didn’t take Seem to the most expensive restaurant? Like she would have actually been able to talk about the food, the flavours, the spices, the techniques, but instead you took someone who apparently doesn’t know what food is. Doesn’t make sense. Not your best work Sonny, disappointed.
I love you, Sonny! Your humor and humanity shine in each and every episode! As long as you continue making these amazing videos, you have a lifelong fan in me!
Lobster is common in Goan restaurants, and more coastal areas of india that haven't had their environments decimated. As a Fijian Indian we got to eat lobster curry every time we went back home and it's absolutely the best curry you could ever have. Even better than crab curry, which is also a thing. India is huge! And there are lots of people. Of course someone, sometime, would have thought, "Let's try that!" Haha
14:48 I'm gonna be blunt and say that's not curry the soul of the curry is that the protein soaks it's flavour into the sauce. It's just lobster with sauce please don't call it curry😑
And yeah you can make a 1000 pound curry without relying on classical expensive ingredients like caviar etc. There's old royal recipes that made curries with premium ingredients like sandalwood coals,saffron paste etc.. I'd like to see one real curry made with those not some fine done style meat with sauce and toppings that'd never be curry in a thousand years
It wasn't 89 years because The East India Company was there for over 200 years before and they had captured multiple areas of India. They were also connected to the British Crown and government they were just allowed to operate outside of the laws and pay tribute.
@@STirZ_RockCityUgthere are whole boroughs of London that are 90%+ Indian - Southall. Street signs are in Indian, Indian is first language there, there is statistically 0% white British living there. If you cannot get an authentic Indian there, you can’t in India itself.
@@SafavidAfsharid3197 yes I know, there are loads of languages and hundreds of dialects. I am unable to identify the exact languages spoken I’m afraid. Most likely Hindi in Southall I guess.
I grew up my whole life eating Morels, but I live in the country, semi-southern USA, and we called them Dry Land Fish. My grandmother and my mom would bread them and fry them in out, I don't know what else they added. Anyway, I could sit and eat a whole plate of then haha. Until I became disabled, one of my favorite things to do was, get a satchel, and head deep into the mountains (We were covered by the mountains and we used to be called hill people way in the way back, but it eventually changed to Hillbilly) and hunt these. Sometimes you may only find a few, sometimes you could bring 50 home. Great episode!
Yeah, I moved to Tennessee when I was a kid after Hurricane Katrina. My step-dad used to get them from a man he worked with, and he would fry them. There was never enough to go around lol. I wish I knew where to get some now.
I've had desi and BIR curries and the BIR isn't bland compared to the desi.... they're just cooked different. BIR curries still use kashimiri chilli, garam masala, cumin, tumeric etc, but also use a base gravy to cut down on the cooking times.
I've never had BIR curries but I assume that the reason they're considered to be bland is because the flavor and intensity of the spices used in these curries are probably damped down by ingredients like coconut milk or heavy cream.
@@yugmathakkar4023 They're just prepared differently. All Indian food is not supposed to robust with flavour it can be delicate depending on the dish. But in Britain they're either way too chilli/oily/made with a lack of care.
@@yugmathakkar4023 not really.. they still use the spices as well and the gravy doesn't contain cream. It's gravy made from vegetables and spices. They'll add the spices to the pan, the meat, any vegetables and then the base gravy. It's just a quicker way to make a curry rather than making individual ones from scratch .. if you watch the video, when he's talking about other places, the chef is ladling a sauce into the pan... That's the base gravy that's used in a BIR curry
Hey Sonny, just a heads up, you used a slur word at 8:54/55 seconds. The P word is very offensive to those of Pakistani /asian heritage here in the UK (Its a long history!). You may wish to amend that part. Otherwise, love your content as always
Marmite on toast,then put a can of baked beans into a sauce pan, with a knob of butter, and a little soy sauce. Heat then pour some of this over the toast, finish with a handfull of your choice of grated cheese,add a sprinkle of your favorite herbs...
While every restaurant's chicken tikka masala is different, there is usually some sort of cream or coconut cream in the sauce to make it more of a creamy sauce, which that place didn't seem to use for some reason...so what you had is maybe not so representative of the average British chicken tikka masala...
I'm sorry, i find Lali incredbly picky and doesn't seem to have even basic food culture at least not her own, never eaten scallops, morels, or truffle ? Really ? I don't get it...
ITS NOT ABOUT HOW HOT SPICY IT IS ITS ABOUT TASTE OF SPICES, PORTUGESE BROUGHT CHILI INTO INDIA , WE DONT LIKE CHILI , WE MAKE OUR FOOD FULL OF TASTY SPICES NOT HEAT WAVERING CHILI🌶🌶 SPICES , ACTUALLY TO DESCRIBE BETWEEN MASALA AND CHILI 🌶 🌶 THERE IS NO ENGLISH WORD, EARLIER TO MAKE OUR DISH HEAT WAVERING WE USED CLOVES AND PEPPERS
As a Londoner who has lived here all my life, this was a really exceptional look at the types of curry in the UK. I’d never even heard of the Indian student YMCA before so that was very interesting
It is absolutely not difficult to get Indian food in London 😂 huge areas of the city are full of restaurants packed with Indian and south Asian people eating authentic food
@@KarelIshmael "Home cooked" food made in 10-15 minutes with masalas thrown in the pan on high heat and scorched onions and chillis. Couldn't be any further from home cooked food if they tried. They really need to pull their heads out of their a*sholes 😂
It took a few years from landing to ridding the place of the Mughal empire. British empire replaced Islam empire. The work was only completed in the 1800s. Probably was 89 years that British had full control.
How come Lali was chosen over Seema? Seema could have provided a better insight on the 1000 pound curry, I feel Lali's palate was not up for the challenge.
As a Londoner I feel a little disappointed with the UK season so far. I feel that it’s kinda stereotypical, surface level and boring. I feel that the UK has more to offer and more diversity than this. In Ilford you can get Biriyani for £2.50. I would be interested in him visiting the Pimms factory or a Gin factory, seeing how black pudding is made. Crumpets, trackle tart, trifle.
I've been to London it was great but your food was made for older peoples pallets it has no flavor always blan and came from the fact that without refrigeration cured and packed foods were common
It all looked good, but I was glad you said the YMCA curry was your favorite, because I'm 100% sure that would be my pick. xD (And I have had, and like, scallops, lobster, morels, etc.)
I loved her addition to the review. really shows what a scam most expensive food is. caviar is salty? ok shake some salt on the dish and save you 200 dollars lol
The YMCA kitchen looked amazing. I’ve got to admit it as a Brit I do love a chicken tikka masala yummmmmmmyyyyyyyyyyyyyyyyyyyyyyyy👍👍another fantastic episode. Get yourself over to rural Lincolnshire and I’ll introduce you to British Homebrew cheers 👍🍻
Has Lali ever tasted food before? She's what a food influencer? Her takes were so.. nonexistent. You picked a terrible guest with a bland personality for the most expensive dish.
