Thanks Al, purchased a Shababs Balti bowl a few weeks ago and followed your Balti recipe to the “T”, what a taste sensation it is. Each time I use the bowl the flavour gets better.
Al how do you find the taste of the balti compared to the BIRs? I've cooked loads of the latter thanks to you (the missus and I don't go out for a curry anymore btw). Personally, I wouldn't attempt a balti indoors due to the flames (I love a good balti but no quite yet ready to burn my house down) and I don't have the afterburner required to create that smokiness. Born and raised in the west mids and I miss a proper balti having g moved away. As you demonstrate its not just about serving in the dish, but cooking in it too, with the correct technique. Miss your commentary, banter and beer reviews, Al. Keep up the great work, fella
DearAl. Fantastic videos. I am an old bird( 69) from up North. Please keep going. I have been passionate about curry for many years. You are the best , in my opinion. Have a wonderful Christmas.xx
Hi, Al. . . . Could you please tell me the diameter and supplier of the karahi you are using in this video ? Ones like this are impossible to find now. I bought a couple of the original 'Pressform' of Smethwick balti pans during the early '90s, but sadly they were removed from our garden by some thieving little sods. I read that Andy Monro was trying to source a local company to manufacture the original thin pans, but I can't find anything more out. Thanks in anticipation 😊.
Hi Al, it's Michael in Cyprus. With living in Cyprus and knowing your connection with the country. I thought you might like our idea for 'Christmas Day Dinner.' We are having a 'Indian Meze'. Using your recipes. King Prawn Chilli Masala, Lamb Podina, Chicken Madras, Onion Bhaji, Bombay Potatoes. Have a good Christmas and stay safe. Regards Michael.
@@Jaykurb just push hose on to adapter and I added jubilee clips too. Uses a fair bit of gas on full power but it won’t be long till you’re finished cooking 😁
My In-Laws wont even try a curry, if it's super bland they are all over it! 'Goodness gracious me - Whats the blandish dish on the menu' - search on RU-vid....😃
Garam masala is used shortly before serving. You add a tiny pinch and it is said to enhance the overall flavouring of all the other spice, much the same as adding fresh coriander which will stew and taste soapy if you add it too early. It can be overpowering if you use too much.
It’s 70 quid mate and whatever size propane or butane cylinder you use. Hardly braking the bank. That’s probably 4-5 takeaways from a good Indian restaurant but over time you’d still save a shed load on what you’d be paying for takeaways.
Are you just using your regular BIR style base gravy for this? Misty Ricardo noted that the shababs base gravy is noticeably different than regular base gravy, and posted a recipe trying to imitate it. I’m curious about your thoughts.
Yes, I am aware of the alternative base but in reality there is little to no noticeable difference in the final Balti produced. Having tasted both Shababs own cooked balti by chef Zaf and my own using Shababs recipe but using regular base I am of the opinion that most base gravies are more than sufficient.
@@AlsKitchenYes, I feel people worry too much about base gravies, over the years I've tried most recipes going but in the final cook there really is very little difference. You can strip it down to only onions, g/g, turmeric and still produce a banging curry.
He aint going to tell you mate. You have to build your question around praising him and telling him how wonderful his curries are before he would even contemplate answering a question. Take a look at all the other unanswered questions then compare them to the few he can be arsed to answer.
Good work Al. Although, I don’t think a base gravy is necessary prerequisite as that’s really for restaurant convenience due to the volume of dishes that need to be made and served, so you could just add a bit more onion, spices and a fresh tomato (and slightly increase cooking time).
@@AlsKitchen 100% fact! Also change your postcode in justeat to a Birmingham postcode and search Shababs. Brummies know they're curries and Shababs is not what it once was, Unfortunately
Al bought balti pan and havnt heard from company .. hasn’t been sent and not answering phone or email .. £25 down the drain following your recommendation
When you are cooking, it would be good to show the temp of the oil using an infrared thermometer at different stages of cooking.say at start just before adding onions, then say when adding spices and again adding meat and during cooking and flaming times, as stated you don't want to burn or get to smoke point
