A very interesting insight into the commercial aspects Chef. I don't know how I missed this one. Keep 'em coming! Incidentally, I've followed most of your recipes to date and I've never had a failure yet, everyone has been amazing.
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 🙂
Really interesting to see the commercial side of things Chef. You look so much more comfortable and at home preparing full restaurant quantities as compared to domestic quantity. I seem to observe some subtle differences between commercial and domestic ingredients? Thanks for your domestic, small quantity videos, but I perceive your real heart is with restaurant, commercial quantities, I just know you could do this with your eyes closed. Thanks for educating and engaging us 1 litre kitchen warriors. 🙏🥰
Tracy you couldn’t be more right. I’ve learnt from commercial big scale. I’ve done it thousands of time’s in the restaurant. I’m only now descaling now just teach people how to cook at home.
Amazing! I've always wondered if you didn't add the small amount of green peppers and carrot would you be able to taste the difference when the gravy was finished?
Im no chef but my guess is no, at this scale. Ive seen other videos where they use the same amount of peppers and carrots for 1/10 the amount of gravy.
I’ve made ace curries at home with what I call èmergencyˋ base. It’s just a pan of chopéd onions sautéed and then wazzed up with water and a couple of spoons of mix spices.
Thanks. Yeah ours is at industrial level. Well done to you for learning how to cook the gravy. If you need any help or want to see kore feel free to look at my other videos or comment for any advice. Happy cooking 🧑🍳 .
@@cheffaz9543 cheers, this was from a chef in Lancashire where I live. I've watched quite a few videos of base gravy being made but none that fry the spices in oil at the end 😁
@@PeteMel1875 that’s been a family secret for over 40 years. I wish to teach people our method and hopefully give them as much success as possible when cooking.
Sorry. Me again. I'm going to buy some Black Stone Flower. Kalpasi? I've added and tried just about everything to my curries, but they lack an 'unami' taste. I tried to explain this to other home cooks many years ago, sort of like a cardboard, earthy smell/taste. Do you ever use this spice please? Thank you again for a very informative video. Be well 👍
thanks for your kind words above. unfortunately, i have never used that spice so hard for me to tell. all the spices i use are from here currrybyair.com which is our own.
@@cheffaz9543 No worries Chef, thank you for your honesty. I love the boiling cardamom too. Doing that now. Reminds me of my Indian friends cardamom tea. Please be well 👍
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Please support us by buying our spices from currybyair.com thanks.
Chef. This is fantastic!
The first time I think a Chef has shown a bulk cooking method A to Z anywhere that I can remember. Cool stuff, thanks. 👍
Hope you enjoy
A very interesting insight into the commercial aspects Chef. I don't know how I missed this one. Keep 'em coming! Incidentally, I've followed most of your recipes to date and I've never had a failure yet, everyone has been amazing.
Thanks so much for your kind words
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 🙂
Absolutely fascinating Chef. Thank you for sharing this.
There’s more bulk cooking coming up.
Thank you Brother !
Show us some more batch cooking videos !
Coming soon.
I thought you’d already added fried garlic when you did the fried tomato purée?
Really interesting to see the commercial side of things Chef. You look so much more comfortable and at home preparing full restaurant quantities as compared to domestic quantity. I seem to observe some subtle differences between commercial and domestic ingredients? Thanks for your domestic, small quantity videos, but I perceive your real heart is with restaurant, commercial quantities, I just know you could do this with your eyes closed. Thanks for educating and engaging us 1 litre kitchen warriors. 🙏🥰
Tracy you couldn’t be more right. I’ve learnt from commercial big scale. I’ve done it thousands of time’s in the restaurant. I’m only now descaling now just teach people how to cook at home.
Thank you for sharing.
Good luck
Thanks
Hi chef Faz
Fantastic video, I’ve bought your spice mixes, tell me, could you list the garam masala whole spices you boiled please.
Thanks
Jeera - cumin spice
Haldi - Tumeric spice
Curry powder spice
Donia- coriander spice
Thanks for your suppourt in purchasing our voices.
Why is there only 1 like button? Superb
Great vids..........very informative and you are great. All my curries are now fab thanks to your direction and passion
Thanks so much. For your kind words. I’m happy to help. Let me know if you need anymore advice.
Thank you chef. How many kg onions?
Around 50kg
Wicked. Love this channel mate thanks for showing.
I find BIR food so interesting and mysterious.
Yeah there’s defo not too much out there. I’m about 70% of the way there of realising videos from A-Z of our kitchen.
You could put the spices in a net bag and remove them like a bouquet garni
Monster pot, brilliant!
Yep it does around 500 curries
Brilliant chef 👏👏👏👏👏👏👍👍
Thanks a lot
Amazing! I've always wondered if you didn't add the small amount of green peppers and carrot would you be able to taste the difference when the gravy was finished?
To be honest I’m unsure. I’ve never done it without that’s the way I’ve been taught to do it.
Im no chef but my guess is no, at this scale. Ive seen other videos where they use the same amount of peppers and carrots for 1/10 the amount of gravy.
I’ve made ace curries at home with what I call èmergencyˋ base. It’s just a pan of chopéd onions sautéed and then wazzed up with water and a couple of spoons of mix spices.
Did you pop the little carrot in for a laugh lol
I don’t think it does anything but that’s the way I was taught to cook it.
I will make this tonight.....I live on my own😁😁😁
That’s a lot of sauce to make for yourself 😂
fascinating
Yep!
That's how I do mine but not that big, well done!
Thanks. Yeah ours is at industrial level. Well done to you for learning how to cook the gravy. If you need any help or want to see kore feel free to look at my other videos or comment for any advice. Happy cooking 🧑🍳 .
@@cheffaz9543 cheers, this was from a chef in Lancashire where I live. I've watched quite a few videos of base gravy being made but none that fry the spices in oil at the end 😁
@@PeteMel1875 that’s been a family secret for over 40 years. I wish to teach people our method and hopefully give them as much success as possible when cooking.
@@cheffaz9543 that's a good thing to do, look forward to checking out your other videos 😁👍
Hey faz have you got a base recipe for 6lt of base gravy...thanks mate
This is the video to around 3 litres just add more onions and water and it should be ok. th-cam.com/video/DZxcI5yFY1I/w-d-xo.html
How much Onion? How many KG?
Sorry. Me again. I'm going to buy some Black Stone Flower. Kalpasi? I've added and tried just about everything to my curries, but they lack an 'unami' taste. I tried to explain this to other home cooks many years ago, sort of like a cardboard, earthy smell/taste. Do you ever use this spice please? Thank you again for a very informative video.
Be well 👍
thanks for your kind words above. unfortunately, i have never used that spice so hard for me to tell. all the spices i use are from here currrybyair.com which is our own.
@@cheffaz9543 No worries Chef, thank you for your honesty. I love the boiling cardamom too. Doing that now. Reminds me of my Indian friends cardamom tea.
Please be well 👍
Salam alykum where is your restaurant?
Salam it’s called The Akash in Portsmouth.
@@cheffaz9543 miles upon miles away but if I take family journey may pop down. No plan yet
@@haroonkhan8588 please do. You are welcome anytime Insuallah.
Captain Curry! I'm no marketing expert... but! ;-)
Sounds good. Doesn’t it.
are you really gona taste the abscense of that green pepper and carrot if you did not included them in 50l gravy?
I don’t think so but that’s how I was trained.
You dont say how many onions?
Around 50kg
How many Onions?
50 kilos
@@cheffaz9543 50kg of onion in that pan? Definitely not. 50lbs maybe
Thank you 😊
You are welcome.
@@cheffaz9543
hi chef Faz thanks to your teaching and explaining this gravy recipe what I need to know how many onions did you use the process ?
@@hassanabdiwahab8621 we used 50kg
At 3:50 i tried to smell the gravy lol, smelt like a phone
It may come through your phone. 😂
Could I buy 50l of base off you. .? 😊
Yes mate no worries.
Ive just made one👍👍👍👍not that much though😂👍👍👍
You’re working your way up to it 😂