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Hi,I want to know the best flavour oil to use,crisp and dry don’t give a nice flavour,I’ve been cooking these for years,just of late they don’t appear to have much taste,I now after frying them in oil and once they cool down place them on an open flame on the cooker,it gives them a charcoal feeling to them,but any advice on oils would be great thanks.regards john

Great stuff. Makes me appreciate the humble poppadoms a lot more!

How do you make sure the fibrous strings in ginger are blended too?

Mate what should be the ideal temperature of tandoor ? And my naan either fall off the tandoor wall or it sticks if i use water is there a secret?

What’s your name

Balti paste?

Misleading - those are ready made!! It said how to MAKE them from scratch

How come Restaurant type Poppodoms are not available in Retail stores? The pre-packaged from the likes of Pataks or Sharwoods are rubbish compared to Restaurant types - which are absolutely delicious!

Me old bangladeshi mate who ran a takeaway used this method; This was for a similar size to yours; Start with youghurt as the base then add 2 full bags of sugar 2 spoons of balti paste, some vegetable oil, then mix a little, not too much, then add red and yellow food colouring, 2 spoons of red and 1and a half spoons of yellow, then add the mint sauce, 4 spoons of it Then mango chutney, 5 spoons of it Then just a squeeze of lemon juice And then a spoon of lime picke (if needed) Mix thoroughly and you get an even better mint sauce

Good stuff. I've enjoyed watching a number of your videos today.

Really appreciate you taking the time to film this. I've started to bulk cook curries for my meal prep the last one I did was 7kg of chicken and bought a huge pan like yours and spoons ect. I was just wondering what the easiest way I could use this recipe to make a curry with 10kg of chicken. Will halve everything but will this be ok just putting this on rice and will be tasty or will need to further cook this. I'm not needing a restaurant standard meal just something that tastes ok. Thanks mate

👍

Brother which clinic did u get the hair transplant ? And were you on Dutasteride ?

Love your Cooking Mate ... where are you ? If Melbourne, Australia, where can we come to enjoy your cooking ? Please

thank u very much love the way u give theory and then practical

Congratulations 👍

Congratz, is that Rueben?

Brilliant. Great insight.

Nice one Captain Curry 👍 Not chopping the onions but cooking down and crazy size blender is the way to go. Thanks for showing the whole process, well impressed 🙂

Hi Chef Faz. I've just discovered your channel ... looks great! I too always use the Colmans mint sauce - some of the others are pretty grim. Question ... Many restaurants add yellow colouring to theirs. When I make this at home I tend to add just a dash of green colouring powder. Do you prefer to serve yours in the "au naturel" colour? And do your customers prefer that? By the way, I tend to use glucose syrup instead of sugar, as that takes less mixing to make it smooth I find. (And if I use a less chunky mango chutney, e.g. the Waitrose one, I can get it nice and smooth with just the whisk ... No need to get stuck in with the hand blender.)

Hi Faz, where do you get your powdered food colouring? I can only ever find liquid food colouring

Salamalakom There is any procedure or slandered to use dough mixer like speed level and time? thanks a lot

I’m going to make one in my new pizza oven

Great Video, doe's the puri need chilling before cooking, and can they be frozen in batch's, cheers

I'm making this right now, with leftover keema curry instead of the spicy mince, I'll check out your video for that next 🫡

Mutton or Lamb Faz?

Congrats!

Congratulations very well done.God bless you

VERY VERY WELL PRESENTED AND DELICIOUS

Recipe

Can't hear

Shows how to fry onions but not how to make the ingredients he added.

Hi Chef, thanks for posting. You use selfraising flour.. If you would use all purpose flour, how much yeast would you use..?

Ugh he coughed on me naan

Looks fantastic Faz, I am going to try making one but not until autumn / winter, gets too hot in the kitchen… How about a recipe for a nice Naan bread to be cooked at home….. Will try your restaurant if every your way….👍…

Could you do chicken using this method?

Looks fantastic, do you marinade the lamb then cook over charcoal?

Peshwari is my favourite naan.

So many different ways to make masala paste. I tried this to see if it tastes better but went back to my original way as it tasted the same and is far easier to make.

Can you give me a job i am Bangladeshi

Answers my question from a previous coconut rice video!

Was the rice pre cooked!?

Nice one faz

I can't wait for the follow up video: "How to make Chicken madras" and the video is just someone heating up some sauce from a jar. You're NOT making poppadoms - you're COOKING them.

Need to make this for my husband he loves a dansak

Thin layers of potatoes? Is that why they say it’s made of yurid flour

I thought you’d already added fried garlic when you did the fried tomato purée?

Potatoes 🥔???

You could put the spices in a net bag and remove them like a bouquet garni

Can u use any colour pepper? or does it have to be green? thanks