Brother just watched all your video, you are more than worthy of having a book made, the base gravy you have made is the best on the internet without a doubt. Please have faith in yourself and go for it ! You deserve the credit, you are a gifted and caring chief
Without a doubt one of the best and easiest to follow, showing how to create great dishes. I could watch these videos all day, but only because he explains it in the way he does.
I bought loads of curry books none were any good Then on line I bought the book The curry secret only bout £3 It was fantastic The author said he could be killed for giving all the secrets away. You make a base mix it takes about four hours to make but it lasts 3 months in freezer So you make a lot Then ìt doesnt take long to make all of the different curries from the base mix. You have to liquidise a lot of Spanish onions So yo need a good blender I burnt out a few All I can say the curries taste A1 The book also tells how to make all the breads side dishes and a lot more
@@markblairharley2890 Use a stick blender. I made the mistake of trying to use a normal blender and it just made a mess. You can get a stick blender at Tesco for about £7 that does the job in 5-10 mins easily.
You keep on saying ‘if I write a book’ - ‘when I write a book’ .... Mate, write a book, because the way you explain things in simple ordinary language would make anyone feel they could make a good curry at home. Awesome video. I really enjoyed watching. Thanks.
Ystadcop 😂😂 these videos are brilliant. I love to make curry’s and this has opened up another level! But yeah, mouth watering and makes me very hungry!
It's 07:00 at the moment and I'm drooling over your Madras. Yes, at this very moment I could sit down to this meal with a garlic a Naan and a coke. I'd give the fruit and yogurt a miss this morning. I think more people should confess to this craving. Any curry left overs from the night before are eagerly consumed the next morning in this house. My daughter is disgusted at this but I don't care, lol!
Hey Will I love ANY dish like this for breakfast.Everyone freaks out but they are eating a greasy fry.😜😜.Ive never met someone that does this until you.I thought I was the only one.Next time I do it I Will raise a spoon to you from Ireland.🍀🍀🍀.
Avoid the COKE Will if you can. Chew a portion of any Indian dish, take it out (with your saliva laced in it), put in a small bowl, then ADD some Coke to it and keep it for 15-20 mins. See what happens. That will happen to the food once you ingress same inside your stomach and then drink COKE. Its poison. Trust me.
I ate my first Madras when I was 7 years old and it became a tradition that me, my brother&mum would get a Indian takeaway every Sunday! We still eat from the same takeaway 15 years later! I can’t wait to cook them this!
I am a HUGE Latif fan. He is abundant spirited in sharing recipes. He often says "secret" recipe but he can't help himself - he HAS to tell you because he cannot bear for you to fail. ha ha. I just wish I lived near his restauarant. I'd eat there every day.
I am no cook - I’m hopeless but have just made your gravy, tomato purée and madras following this recipe and even I managed it. Your instruction is crystal clear and I made the best home made curry I’ve ever had. I have so much gravy though ! I’ll be eating curry for weeks 😄 Thank you so very much ! I’m only in CONGLETON so I’ll be booking a table with you soon. I’ll try your tikka masala next !!
You can separate the gravy into "servings" and freeze it, it will not harm the taste or flavour, with most curries I cook a large batch, separate and freeze, indeed some are better for being frozen then thawed.
Latif, you are my curry hero. I’ve made your Taka Dahl and your Kema peas both of which I’ve been trying to get right for years. I made both for a curry night for some S. E. Asian friends and got asked how a white boy made such an authentic dish. I put them on to you. Thank you 🙏
I cook with a damp towel in my hand also. It is so much easier to clean as one goes, as time permits, especially in a busy restaurant kitchen. Dried on is so difficult to remove
Abdul Latif, thank you for all you share. I'm sure your planned book would blow the rest away. Looking forward to visiting you this summer. Dave & Peta
1970's: Brick Lane East End, London, UK. I remember having a Kashmiri lamb curry which was quite spicy , hot with pineapple. I enjoyed it very much and it became my favorite for that restaurant.I would do a weekly expedition from Acton to get my fix. I haven't been able to duplicate it. I wonder if you would make a video of it if it is in your repertoire. Thanks.
I have been making curries for years now, Authentic and BIR and I never get tired of watching and learning other peoples recipes.... For me it's an ongoing process and I will be trying yours after I check out your Base gravy and mixed powder vids.... Thank you for your input and keep the vids coming please ;-)
Latif, this was fantastic - thank you. I loved how you made reference to the thickness of different sauces (such as for madras and for bhuna) so that we can get to know what the dishes typically look like. It was great to get a bit of insight into how restaurants tend to prepare the food in advance to speed up the delivery-to-table time!
defo do a book mate, i am from Oldham but live in Spain , and the curries here arnt the same so i have generally cooked at least half of your curries and i so miss my BIR madras, thanks for everything
Yes Sir. you are definitely worthy of writing a book. Never second guess yourself. Since I came upon your channel, I cannot stay away from it. Your recipes are very delicious. I learn quite a lot from you. Even though I’m a vegetarian, I do look at all of your recipes. I implemented your ideas into my cooking… and share your recipes with friends and family. Thank you so much for sharing. May God richly bless you.
Been watching you for a while now and use your recipes all the time exspecally the starter menu dishes more please. Any chance you could send us a link where th buy the frying pan you use?👍👍👊👊👍👍Thankyou 👍
I’ve just started cooking south Asian dishes myself, my first curry was your jalfrezi video and omg it came out so good! I’m blown away, it’s so authentic! Keep posting curry videos, they’re a massive help to people even to south Asians like myself!
Loving your videos mate. I went down a Gordon Ramsay rabbit hole a few months ago and one of your vids came up on recommended. I've been slowly watching more and more since then. It's really interesting to see how things are done in a real British Indian restaurant, especially with such a likeable character demonstrating. Wish you all the best success with your restaurant, I can tell you've got a solid operation going 👍
What chili powder are you using? Just "regular" chili powder? Or kashmiri powder? Or something stronger when needed? And thanks for all your inspiring videos! Best regards from a Curry-head in Denmark
I've concocted my own mix powder: not saying it's authentic but it does what I want it to do. Equal amounts of coriander, cumin, hot madras curry powder, sweet paprika, turmeric and a third of the amount of Kashmiri Red Chilli powder and Garam Masala. works well for me as a native englishman lol. Love your channel Latif, been following you for maybe 4 or 5 years: I've learned an enormous amount from you about Indian /Bengali/ Pakistani cooking, thank you !
Hi Brian. I use www.theasiancookshop.co.uk/ for all my Asian food and hardware requirements. They're really good and prices are reasonable. You'll probably find something similar there. Highly recommended.
Try the Pound shops. Most of those cheapie places have some sort of kitchen area, that's where I got mine from, mind you...I was in Spain at the time and ALL the cheapie shops are Chinese so...good luck :)
Out of all the TH-cam Indian recipes yours is the easiest to follow. I just spent 3 weeks in Nepal village where my son recently married. The Indian food is the best I ever had. They grow fields of mustard plants and grow herbs to make their own spices in batches; No ovens, electric stand mixers… everything is done by hand and over a fire.
This guy should have a million subs at least, as a chef the way everything is shown and explained is phenomenal, this is someone I'd love to have as a mentor. Keep posting videos my man I hope you get a huge audience.
When you use all the spices for the precooked chicken do you use the left over sauce for curry sauce ....and if so do you reduce the spices when yor making the curry sauce ... thank you great channel
Love you videos dude. I went to the trouble of buying the same aluminium pan as you use in the restaurants and I really like how they stick and caramelise compared to non-stick pans. I like how in this video you showed "domestic" teaspoons as in some of the previous videos, it seems that your idea of a "teaspoon" is quite different to my idea of a measured teaspoon (like 3 times more). This is a common issue with food channels btw, , not a comment specifically about your good self. I think I'll have to do you pilau rice recipe tomorrow as while I think my rice is pretty decent, you clearly take it to another level.
All the recipes look great! One of my favourite curries. Gonna have to try this. You said this was a simplified version, is there a video that’s the authentic version like you’d make at home? Also any chance of desi style Karahi video, my favourite at the minute. Keep up the vids, and would definitely buy the book!
Hey Latif! Made this recipe with your base gravy and was happy with the balance of spices and acidity and heat, but I had a problem with the sweetness. I added a few teaspoons of sugar to balance the flavours. I also didn’t use your tomato paste recipe. I wondered if I was missing the sweetness from that or maybe from the base gravy. Are you getting all the sweetness from the vegetables in the base gravy?
I hear you mate. The closest I’ve got to a UK Indian dish was at the Bombay palace in Frankton, Queenstown. It really hit the spot and gave me that taste of home
There is a few in Sandringham that are good if you haven't tried them already. Most are more on the traditional side, but Paradise has some British Indian style stuff from memory.
I just cooked this dish based on the gravy vid and your instructions. Fantastic. The gravy is so important even at home, so you can save a lot of time. I will freeze the leftover gravy.
Hi Latif hope to come to your place this year,love your video's, just a quick question if you do a madras for two people with your base gravy how would you alter the spice's in the main cooking part i don't think it would be x2 or am i stupid. Thankyou.
Latifs what type of powdered chilli is that? I use Kashmiri and Birds Eye chilli. I got them mixed up the other day and lucky i taste tested before i gave some to the family. I had beef curry for 2 1/2 days.
You are really really good at explaining things I really like how you explain the logic behind everything you're doing. You should defo write a book, maybe even do some chef courses to teach and fill the chef gap in the industry. This is a brutal industry to be in, most chefs dont even know how to speak english properly and they dont want to teach anybody (incase they steal their jobs) hence the chef crisis now. Anyway, please keep it up and keep going.
I made your base gravy and tomato purée this week. Then made a chicken balti from one of your videos. After years of trying and failing to replicate BIR... BINGO! Delicious👍 keep the videos coming.
Looked good shag,nice colour and texture on veiw The base is chopped onion fine,garlic puree,ginger,array of powder spices in ghee at high temp!!!! Sorted 👍
I made your base gravy last week and its awesome - Ive been in catering for 30 years and its the first recipe that's worked for me- the principles of base / stock sauces play a big role in French cookery and I can now apply that to Indian cookery. Its Boxing Day so turkey Madras it is !!! - love the channel
Latif...... Ive been watching your stuff after discovering last week. You really need to (in my humble opinion) build on your natural skills and become a TV chef as your passion shows through and you have the knack / gift to make it totally watchable and informative. Keep them coming and as someone else said get your links embedded (website for restaurant / face book etc) and MARKET... MARKET... MARKET yourself - just keep putting it out there and who knows! I've been sharing like a madman with fellow curry lovers so I want a free puri when you're a frillionaire!
Looks delicious. Do you have a video explaining all the different kind of curry they sell in restaurant and what it means or have in it... Like bhuna, vindaloo, tikka, I see so many different names but dunno what exactly it is
Looking forward to try this recipe I've been wanting to try and make my own chicken Madras for years it is my favourite dish in any restaurant. All I got to do now just look at your video for the gravy.Cheers Phil from Newark
I've been watching your channel since the beginning. I have followed your recipes myself and I think you probably have one of if the best Indian restaurants in the uk. Even for someone whose not a professional Indian chef to be able to follow and cook this and it taste so nice. One day I will make the journey to your restaurant and try it made properly by you I bet the difference is incredible thank you
Brother just watched all your video, you are more than worthy of having a book made, the base gravy you have made is the best on the internet without a doubt. Please have faith in yourself and go for it ! You deserve the credit, you are a gifted and caring chief
David you are too kind 👍
try once you have made the gravy to then use ghee to fry the additions
@@electoplater Please link me the gravy recipe I can not find it, thanks. Love your channel mate. Keep it up.
@@ragedapeevo7560 th-cam.com/video/RAyEdD8g5Pg/w-d-xo.html
@@stevepopple8644 Thank you very much, prayers for you.
Without a doubt one of the best and easiest to follow, showing how to create great dishes. I could watch these videos all day, but only because he explains it in the way he does.
Love how I could never reproduce what you make look so effortless and how you continually clean up around you!
I love how well equipped and organized your kitchen is... fantastic work space!
Please write a book, I’d buy it today
Paul Bridges thank you
I bought loads of curry books none were any good Then on line I bought the book The curry secret only bout £3 It was fantastic The author said he could be killed for giving all the secrets away. You make a base mix it takes about four hours to make but it lasts 3 months in freezer So you make a lot Then ìt doesnt take long to make all of the different curries from the base mix. You have to liquidise a lot of Spanish onions So yo need a good blender I burnt out a few All I can say the curries taste A1 The book also tells how to make all the breads side dishes and a lot more
@@markblairharley2890 Use a stick blender. I made the mistake of trying to use a normal blender and it just made a mess. You can get a stick blender at Tesco for about £7 that does the job in 5-10 mins easily.
Me too!
@@JS-yw7oo can you tell me how to make chicken pass day thanks x
You’re such a nice person. I’d definitely buy your book all you make looks yum.
You keep on saying ‘if I write a book’ - ‘when I write a book’ ....
Mate, write a book, because the way you explain things in simple ordinary language would make anyone feel they could make a good curry at home.
Awesome video. I really enjoyed watching. Thanks.
He can do as he wants and say as he likes mate, his channel end of the day; if you don't like it, do one.
Tip............ never watch videos like this when you're starving hungry.
Ystadcop 😂😂 these videos are brilliant. I love to make curry’s and this has opened up another level! But yeah, mouth watering and makes me very hungry!
I swear, mouth watering!!!! LoL
Makes me hungry straight after I've eaten LOL
Great
Or when you’re vegan lol
It's not ego. It's experience, talent, passion and hard work. Love your channel Latif.
Bless you.
“When I write a book or something”
I’ll definitely buy that book.
It's 07:00 at the moment and I'm drooling over your Madras. Yes, at this very moment I could sit down to this meal with a garlic a Naan and a coke. I'd give the fruit and yogurt a miss this morning. I think more people should confess to this craving. Any curry left overs from the night before are eagerly consumed the next morning in this house. My daughter is disgusted at this but I don't care, lol!
You need to have it with two or three pints of lager to appreciate a good madras or vindaloo!
Hahahaha
Agreed!.
Hey Will I love ANY dish like this for breakfast.Everyone freaks out but they are eating a greasy fry.😜😜.Ive never met someone that does this until you.I thought I was the only one.Next time I do it I Will raise a spoon to you from Ireland.🍀🍀🍀.
Avoid the COKE Will if you can. Chew a portion of any Indian dish, take it out (with your saliva laced in it), put in a small bowl, then ADD some Coke to it and keep it for 15-20 mins. See what happens. That will happen to the food once you ingress same inside your stomach and then drink COKE. Its poison. Trust me.
I ate my first Madras when I was 7 years old and it became a tradition that me, my brother&mum would get a Indian takeaway every Sunday! We still eat from the same takeaway 15 years later! I can’t wait to cook them this!
I am a HUGE Latif fan. He is abundant spirited in sharing recipes. He often says "secret" recipe but he can't help himself - he HAS to tell you because he cannot bear for you to fail. ha ha. I just wish I lived near his restauarant. I'd eat there every day.
Fay Kelly lol you know me too well
I am no cook - I’m hopeless but have just made your gravy, tomato purée and madras following this recipe and even I managed it. Your instruction is crystal clear and I made the best home made curry I’ve ever had. I have so much gravy though ! I’ll be eating curry for weeks 😄 Thank you so very much ! I’m only in CONGLETON so I’ll be booking a table with you soon.
I’ll try your tikka masala next !!
You can separate the gravy into "servings" and freeze it, it will not harm the taste or flavour, with most curries I cook a large batch, separate and freeze, indeed some are better for being frozen then thawed.
chris bond thanks yeh Ive done exactly that cheers.
I tried his keema peas today - wow !!!
What’s the ingredients I need for that gravy ?
Thanks I’m advanced
Latif, you are my curry hero.
I’ve made your Taka Dahl and your Kema peas both of which I’ve been trying to get right for years.
I made both for a curry night for some S. E. Asian friends and got asked how a white boy made such an authentic dish.
I put them on to you. Thank you 🙏
I would have told them that it was the British that introduced curry to India in the seventeenth century - just to wind them up.
I love how he keeps his cooker clean and constantly wipes ! Wonderful detail!
I cook with a damp towel in my hand also. It is so much easier to clean as one goes, as time permits, especially in a busy restaurant kitchen. Dried on is so difficult to remove
Abdul Latif, thank you for all you share. I'm sure your planned book would blow the rest away. Looking forward to visiting you this summer. Dave & Peta
1970's: Brick Lane East End, London, UK. I remember having a Kashmiri lamb curry which was quite spicy , hot with pineapple. I enjoyed it very much and it became my favorite for that restaurant.I would do a weekly expedition from Acton to get my fix. I haven't been able to duplicate it. I wonder if you would make a video of it if it is in your repertoire. Thanks.
I have been making curries for years now, Authentic and BIR and I never get tired of watching and learning other peoples recipes.... For me it's an ongoing process and I will be trying yours after I check out your Base gravy and mixed powder vids.... Thank you for your input and keep the vids coming please ;-)
Darren Whitecross you & me both. Love learning new things
Latif, this was fantastic - thank you. I loved how you made reference to the thickness of different sauces (such as for madras and for bhuna) so that we can get to know what the dishes typically look like. It was great to get a bit of insight into how restaurants tend to prepare the food in advance to speed up the delivery-to-table time!
defo do a book mate, i am from Oldham but live in Spain , and the curries here arnt the same so i have generally cooked at least half of your curries and i so miss my BIR madras, thanks for everything
Really interesting and looks delicious. I like how your showing how these dishes are really made in a restaurant.
Yes Sir. you are definitely worthy of writing a book. Never second guess yourself. Since I came upon your channel, I cannot stay away from it. Your recipes are very delicious. I learn quite a lot from you. Even though I’m a vegetarian, I do look at all of your recipes. I implemented your ideas into my cooking… and share your recipes with friends and family. Thank you so much for sharing. May God richly bless you.
Been watching you for a while now and use your recipes all the time exspecally the starter menu dishes more please. Any chance you could send us a link where th buy the frying pan you use?👍👍👊👊👍👍Thankyou 👍
Alan Jones I’ll try to find links or even do a video on it thx
I’ve just started cooking south Asian dishes myself, my first curry was your jalfrezi video and omg it came out so good! I’m blown away, it’s so authentic! Keep posting curry videos, they’re a massive help to people even to south Asians like myself!
Loving your videos mate. I went down a Gordon Ramsay rabbit hole a few months ago and one of your vids came up on recommended. I've been slowly watching more and more since then. It's really interesting to see how things are done in a real British Indian restaurant, especially with such a likeable character demonstrating. Wish you all the best success with your restaurant, I can tell you've got a solid operation going 👍
What chili powder are you using? Just "regular" chili powder? Or kashmiri powder? Or something stronger when needed?
And thanks for all your inspiring videos!
Best regards from a Curry-head in Denmark
Your restaurant looks clean and beautiful ❤️
You do roo carly...you. do. Too.
@Lol Why Don't play the hero, she ain't riding you either
Lol Why your a melt
What’s the name of the restaurant?
He used the spoon twice to taste it filthy rotten terrible
you are really special .your so so clean around your kitchen,and the food looks amazing,god bless
I want the book! Great channel and a lovely, humble man.
Love the honesty about restaurant vs traditional homecook style. We know wagwan in restaurants but just nice to see the openness.
Omg this is the holy grail of currys combined with your base sauce and tomato sauce! Cannot wait to make this tonight! Thank you very very much Latif
Love watching you're videos and you're kitchen is a credit to you and you're staff. Can you tell me what size serving bowls do you use
This guy always makes me feel hungry! I really want him to do a restaurant style chicken pakora recipe...My fave :)
I've concocted my own mix powder: not saying it's authentic but it does what I want it to do.
Equal amounts of coriander, cumin, hot madras curry powder, sweet paprika, turmeric and a third of the amount of Kashmiri Red Chilli powder and Garam Masala.
works well for me as a native englishman lol.
Love your channel Latif, been following you for maybe 4 or 5 years: I've learned an enormous amount from you about Indian /Bengali/ Pakistani cooking, thank you !
Would love to buy a book. Thanks for all you do!
Hi Latif....love your recipes. I make lots of curries but in have NEVER made one one like this madras WITHOUT onions??
Great cooking Latif. Where can I purchase the 2 handled serving dishes from please? Brian. Thank you.
Brian Robertson blimey not sure I’ll check and see
Hi Brian. I use www.theasiancookshop.co.uk/ for all my Asian food and hardware requirements. They're really good and prices are reasonable. You'll probably find something similar there. Highly recommended.
Try the Pound shops. Most of those cheapie places have some sort of kitchen area, that's where I got mine from, mind you...I was in Spain at the time and ALL the cheapie shops are Chinese so...good luck :)
Latifs Inspired Thanks Latif..
Out of all the TH-cam Indian recipes yours is the easiest to follow. I just spent 3 weeks in Nepal village where my son recently married. The Indian food is the best I ever had. They grow fields of mustard plants and grow herbs to make their own spices in batches; No ovens, electric stand mixers… everything is done by hand and over a fire.
This guy should have a million subs at least, as a chef the way everything is shown and explained is phenomenal, this is someone I'd love to have as a mentor. Keep posting videos my man I hope you get a huge audience.
He doesnt have a million subs cause the video is long and boring. And he didnt even give the herb recipe.
Love your videos mate. So well explained and great to follow and I’m actually doing this madras for tea tonight.
Would love a video of the tandor oven. Naan bread and tikka cooking. Pls.
Soon
@@LatifsInspired yep I need a restaurant recipe for naan bread, do they use baking powder versions or yeast versions
When you use all the spices for the precooked chicken do you use the left over sauce for curry sauce ....and if so do you reduce the spices when yor making the curry sauce ... thank you great channel
Tried a few of your dishes with great success, would love to see you show us how to do 'Butter Chicken'.
Yes, butter chicken please!
My sons favourite.
Watch the get curried channel butter chicken, but reduce the amount of chilli powder by half.
I love how clean you keep everything, Im gonna try this mate. Good work, thank you
Looks amazing and I'd love to eat that right now...
Excellent video Latif. Thankyou so much for taking the time to video and share. Maggie and Mack, Huddersfield
Love you videos dude. I went to the trouble of buying the same aluminium pan as you use in the restaurants and I really like how they stick and caramelise compared to non-stick pans. I like how in this video you showed "domestic" teaspoons as in some of the previous videos, it seems that your idea of a "teaspoon" is quite different to my idea of a measured teaspoon (like 3 times more). This is a common issue with food channels btw, , not a comment specifically about your good self. I think I'll have to do you pilau rice recipe tomorrow as while I think my rice is pretty decent, you clearly take it to another level.
Nice plate-up with the garnishes, changes the visual impression 100%.
my OCD thanks you for the state of that kitchen
clean as a whistle
OMG! I’ve been cooking Asian food for ages. I made your gravy then the Madras. That’s the best Madras I have EVER eaten. Thanks mate I appreciate it!🎉
I'd definitely buy your book, all your curries are amazing.
Thank you
@@LatifsInspired im in for the book aswell sure to order one
Great recipes love all your videos where do you buy your spices from
Great episode on this channel, the food looked delicious, thank you.
A book would be a great idea!
Hey latif - best base gravy todate ! can you do your nan bread and onion bhaji as these are just as important as your superb curriies.
All the recipes look great! One of my favourite curries. Gonna have to try this. You said this was a simplified version, is there a video that’s the authentic version like you’d make at home? Also any chance of desi style Karahi video, my favourite at the minute. Keep up the vids, and would definitely buy the book!
Hey Latif! Made this recipe with your base gravy and was happy with the balance of spices and acidity and heat, but I had a problem with the sweetness. I added a few teaspoons of sugar to balance the flavours. I also didn’t use your tomato paste recipe. I wondered if I was missing the sweetness from that or maybe from the base gravy. Are you getting all the sweetness from the vegetables in the base gravy?
Please come and open a restaurant in NZ. The curries here are so different.
I hear you mate. The closest I’ve got to a UK Indian dish was at the Bombay palace in Frankton, Queenstown. It really hit the spot and gave me that taste of home
There is a few in Sandringham that are good if you haven't tried them already. Most are more on the traditional side, but Paradise has some British Indian style stuff from memory.
I just cooked this dish based on the gravy vid and your instructions. Fantastic. The gravy is so important even at home, so you can save a lot of time. I will freeze the leftover gravy.
lovely curry and great video!! I would love to see a phall or a Naga dish
Now your talking!
Naga bhuna YES
Brilliant for me...
Love how you keep it simple for us people that are not naturally good at this. Good job, I'll be trying this.
This is what I’m making tonight! Thanks Latif! My next challenge is to decipher your mixed powder!! Write the book, just do it!
What I like about your videos, is that I understand you are good cook just because everything is in order and clean at all times.
Can wait to come to England and come to your restaurant... thanks for all the videos
Cleanest Indian kitchen I have ever seen - actually cleanest kitchen I have seen for a long time anywhere!
Peshwari naan recipe please for my birthday!
Hi Latif hope to come to your place this year,love your video's, just a quick question if you do a madras for two people with your base gravy how would you alter the spice's in the main cooking part i don't think it would be x2 or am i stupid. Thankyou.
That food looks to nice 👍, definitely will make plans to visit the restaurant 😀😀
Latifs what type of powdered chilli is that? I use Kashmiri and Birds Eye chilli. I got them mixed up the other day and lucky i taste tested before i gave some to the family. I had beef curry for 2 1/2 days.
another great video mate, thank you for sharing the knowledge
You are really really good at explaining things I really like how you explain the logic behind everything you're doing. You should defo write a book, maybe even do some chef courses to teach and fill the chef gap in the industry. This is a brutal industry to be in, most chefs dont even know how to speak english properly and they dont want to teach anybody (incase they steal their jobs) hence the chef crisis now. Anyway, please keep it up and keep going.
Love your vids mate I've brought 2 books from 2 TH-cam love you to do 1 as well keep the curries coming 👍👍
Loving your videos it is really good to see the restaurant side if the cooking.
Well done for making it so simple mate thanks
Very nice Latif - thank you. Do you never marinade chickens beforehand?
I made your base gravy and tomato purée this week. Then made a chicken balti from one of your videos. After years of trying and failing to replicate BIR... BINGO! Delicious👍 keep the videos coming.
Dominus Tenebris thank you. It’s messages like this that inspires me to make more videos. Thank you
Looked good shag,nice colour and texture on veiw
The base is chopped onion fine,garlic puree,ginger,array of powder spices in ghee at high temp!!!! Sorted 👍
i love your channel fella keep up the good work
Excellent! Going through your vids - these and the later ones! How is the book going, would be excellent !! Mark.
Great madras thank you .love how your kitchen is spotlessly clean. Also your channel is the best by far , keep them videos coming.
Richard Zurowski mate... thank you
I made your base gravy last week and its awesome - Ive been in catering for 30 years and its the first recipe that's worked for me- the principles of base / stock sauces play a big role in French cookery and I can now apply that to Indian cookery. Its Boxing Day so turkey Madras it is !!! - love the channel
My favourite curry! Thanks mate
Thanks so much for this 👍 I noticed you plugged the vent on the lid... Was that to stop it evaporating too much?
Lol, just locks in steam so cooks faster
Latif...... Ive been watching your stuff after discovering last week. You really need to (in my humble opinion) build on your natural skills and become a TV chef as your passion shows through and you have the knack / gift to make it totally watchable and informative. Keep them coming and as someone else said get your links embedded (website for restaurant / face book etc) and MARKET... MARKET... MARKET yourself - just keep putting it out there and who knows! I've been sharing like a madman with fellow curry lovers so I want a free puri when you're a frillionaire!
Looks delicious. Do you have a video explaining all the different kind of curry they sell in restaurant and what it means or have in it... Like bhuna, vindaloo, tikka, I see so many different names but dunno what exactly it is
Latif danke für deine Rezepte, ich freue mich auf dein Buch. Grüße aus Deutschland
Me hungry now ! Thank you for sharing your amazing recipe, please write book and your kitchen is amazing x
Very entertaining and nice to see a glimpse of my husband too
Looking forward to try this recipe I've been wanting to try and make my own chicken Madras for years it is my favourite dish in any restaurant. All I got to do now just look at your video for the gravy.Cheers Phil from Newark
would like to see a vindaloo recipe.
Sitting here watching this you tube recommendation and Keith Wallace pops up on the comments😀 who would have believed it. Vindaloo would be good.
hi have you a recipe for tikka masala that I can follow thanks
Man I'll be eating this tomorrow night
Great stuff. I have tried your Madras and Saag Aloo dishes, and my wife loved them. Keep up the good work.
Yes, write that book!
Looks delicious how do I get your tomartoe puree recipe please
The mystery of mix powder goes on.
john smith in the book!!! Lol
The mystery masala will be remain a misery secrets of the trade as he said
@@LatifsInspired butter chicken please bro ur videos r awesome and r u indian or bangaladeshi ? where r u living ?
I've been watching your channel since the beginning. I have followed your recipes myself and I think you probably have one of if the best Indian restaurants in the uk. Even for someone whose not a professional Indian chef to be able to follow and cook this and it taste so nice. One day I will make the journey to your restaurant and try it made properly by you I bet the difference is incredible thank you
Latifs Inspired, where a teaspoon is really a tablespoon :)
Get that book started Latif,your great at this and a proper cook book written by you who acutely cook’s would be great,Chris