Misty Ricardo's Curry Kitchen

❤️🌶👨‍🍳👩‍🍳🥷 For the Love of Spice! ❤️🌶👨‍🍳👩‍🍳🥷 »»» Order Your Spice Blends Here: https://omemade.co.uk/product-category/mistyricardo/ The Misty Ricardo spice range has grown! In addition to the existing Mix Powder and Mild Madras Curry Powder blends, in conjuction with 'Ome Made we've added three new ones to enhance your blend options: Tandoori Masala, Garam Masala, and Mixed Whole Spice.See below for information. 'Ome Made has many years of experience in the world of spice - What they don't know about spice isn't worth knowing. All blends are mixed from scratch from fresh spices to ensure the best possible quality - No generic or pre-made spice mixes are used in making them. The perfect time-saving accompaniment when cooking BIR or traditional style recipes. MILD MADRAS CURRY POWDER - An unique general-purpose spice blend devised by Richard for use in all things curry related. 100g and 250g options. »»» https://www.omemade.co.uk/product/mistysmadraspowder MIX POWDER - The classic recipe mix powder used as a foundation for cooking Indian Restaurant Style (BIR) recipes. All fresh! 100g and 250g options. »»» https://www.omemade.co.uk/product/mistysmixpowder TANDOORI MASALA - A piquant blend of spices for use in marinades and for enhancing curry. 100g »»» https://www.omemade.co.uk/product/mistystandoorimasala GARAM MASALA - Pimp up your Indian dishes with this freshly milled blend of warming spices. Treat your tastebuds. 40g - a little goes a long way. »»» https://www.omemade.co.uk/product/mistysgarammasala MIXED WHOLE SPICE - A melange of whole spices to infuse flavour into your dishes. Includes Cassia Bark, Green & Black Cardamom, Cloves, Star Anise Tej Patta, and Dried Red Chillies. 50g https://www.omemade.co.uk/product/mistysmixedwholespice »»» Order Here: https://omemade.co.uk/product-category/mistyricardo/ Please visit 'Ome Made and order your MRCK spice blends. Various delivery options available. My Gourmand Award-Winning Cooksbooks: »»» Curry Compendium @ Amazon: https://amzn.to/3zkxgbl »»» Volume 1 @ Amazon UK: https://www.amazon.co.uk/dp/1999660803 »»» Volume 2 @ Amazon UK: https://www.amazon.co.uk/dp/1999660811 »»» Author Website: https://www.mistyricardo.com Kindle versions also available at Amazon (UK & worldwide)

Chicken Chilli Masala (Full Recipe: https://mistyricardo.com/chicken-chilli-masala-curry-recipe/) This is a delicious hot curry for those who like a bit of kick. My recipe will give you all the oomph you want and with the option to tone it down to taste. Eat with your eyes, nose, and mouth! For this video I used the excellent Daddy Cool's Red Jalapeno Sriracha sauce (https://www.daddycoolschillisauce.co.uk/product/sriracha/). There's a wide selected of sauces on his website, ranging from mild to super hot - https://www.daddycoolschillisauce.co.uk This is a new recipe not in any of my current books. Visit www.mistyricardo.com for book info, recipes, videos, and more. For more info on BIR curry ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ My Gourmand Award-Winning Books: Curry Compendium @ Amazon: https://amzn.to/3zkxgbl Volume 1 @ Amazon UK: https://www.amazon.co.uk/dp/1999660803 Volume 2 @ Amazon UK: https://www.amazon.co.uk/dp/1999660811 Author Website: https://www.mistyricardo.com Kindle versions also available at Amazon (UK & worldwide)

Richard Sayce cooks Duck Pathia at Rasoi Cottage, Redditch August 2022 Pathia, a hugely popular curry, with elements of sour, hot, and sweet flavours. When I saw a duck option was available on Rasoi's menu it fit the bill (no pun intended) for me and they let me loose with a frying pan and spoon to doi what I think I know best. At Rasoi they buy in lean duck meat to meet customer demand. I was especially pleased to be invited to do some filming and cooking in the kitchens of Rasoi Cottage because they are listed as the no.1 top eatery in Redditch on Trip Advisor. The chef and owner Nasim Rubin Ahmed started cooking BIR style food from a very early age, and has a huge wealth of experience. Many thanks to Nasim and the all staff at Rasoi Cottage!!! Get yourself down there, order some great food, and say hello from me. Rasoi Cottage 21 Castleditch Ln, Redditch B98 7YB Tel: 01527 758330 https://www.rasoicottage.co.uk/ For more info on BIR curry ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, the award winning Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

Saag Paneer at Rasoi Cottage, Redditch August 2022 I was especially pleased to be invited to do some filming and cooking in the kitchens of Rasoi Cottage because they are listed as the no.1 top eatery in Redditch on Trip Advisor. The chef and owner Nasim Rubin Ahmed started cooking BIR style food from a very early age, and has a huge wealth of experience. The Saag Paneer side dish is a popular menu item at Rasoi Cottage, featuring firm Indian cottage cheese and spinach. I asked Nasim (Rubin) to demonstrate how he cooks his delicious recipe. It's usual in UK restaurants that this dish is call 'saag' paneer. A more accurate name would be 'palak' paneer (palak meaning spinach), wherease 'saag' is a general term for leafy veg/herbs such as mustard greens, coriander, spinach. etc. Many thanks to Rubin and the staff at Rasoi Cottage!!! Rasoi Cottage 21 Castleditch Ln, Redditch B98 7YB Tel: 01527 758330 https://www.rasoicottage.co.uk/ For more info on BIR curry ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, the award winning Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

Chicken Tikka Dhansak at Rasoi Cottage, Redditch August 2022 I was especially pleased to be invited to do some filming and cooking in the kitchens of Rasoi Cottage because they are listed as the no.1 top eatery in Redditch on Trip Advisor. The chef and owner Nasim Rubin Ahmed started cooking BIR style food from a very early age, and has a huge wealth of experience. I was interested in how Nasim (Rubin) cooks a Dhansak for customers, and he happily oblliged for the video. You'll see and hear by my reaction of tasting it that it was very good! Many thanks to Rubin and the staff at Rasoi Cottage!!! Rasoi Cottage 21 Castleditch Ln, Redditch B98 7YB Tel: 01527 758330 https://www.rasoicottage.co.uk/ For more info on BIR curry ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, the award winning Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

Chicken Tikka Madras cooked by me at Kingsway Lounge, Warrington June 2022 Kingsway Lounge is a swish new restaurant in Latchford, Warrington, and is owned and run by the experienced and talented chef Mohammad Ali. He, like every chef I've met, has a slightly different approach to cooking Indian restaurant food, and takes pride in his fayre. Thanks to Mohammed for letting me cook the Chicken Tikka Madras from the Kingsway menu. Kingsway Lounge 53 Kingsway S, Latchford East, Warrington WA4 1LQ Tel: 01925 407246 https://www.kingswaylounge.co.uk/ Thanks to Mohammed Ali and all the staff at Kingsway Lounge. For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, the award winning Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

Lamb Nimbo cooked at Kingsway Lounge, Warrington June 2022 Kingsway Lounge is a swish new restaurant in Latchford, Warrington, and is owned and run by the experienced and talented chef Mohammad Ali. He, like every chef I've met, has a slightly different approach to cooking Indian restaurant food, and takes pride in his fayre. Mohammed suggested he demonstrates how to cook the Lamb Nimbo from the Kingsway's menu, a curry which turned out to be exceptional. It's a medium hot, tangy, and creamy curry featuring shatkora (an Asian citrus fruit very popular in Bangladesh) pickle . In Bangladesh the word 'nimbo' means 'lemon', and extends by association to other citrus fruits such as shatkora. Whilst part of the recipe remains secret (chef's special sauce), I've created a nimbo recipe closely based on it: https://mistyricardo.com/nimbo-curry-recipe/. Shatkora pickle can be difficult to get hold of, but most South Asian grocery shops and supermarkets that I've visited sell it. The 'Pran' brand is the most common. Kingsway Lounge 53 Kingsway S, Latchford East, Warrington WA4 1LQ Tel: 01925 407246 https://www.kingswaylounge.co.uk/ Thanks to Mohammed Ali and all the staff at Kingsway Lounge. For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, the award winning Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

Lamb Tikka Dhansak cooked at Tilla Balti takeaway, Redditch May 2022 Tilla has charm. While it's on the small size, the curries that the head chef Helal Chowdry cooks are tremendous, and are made with passion, love, and humour. Old school BIR cooking. Tilla Balti 1242 Evesham Rd, Astwood Bank, Redditch B96 6AA Tel: 01527 894160 https://www.tillabaltiredditch.co.uk/ Thanks to Helal and all the staff at Tilla. Thanks also to Andy Lees for showing me to this place. For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

Chicken Madras cooked at Tilla Balti takeaway, Redditch May 2022 Tilla Balti has charm. While it's on the small size, the curries that the head chef Helal Chowdry cooks are tremendous, and are made with passion, love, and humour. Old school BIR cooking. Tilla Balti 1242 Evesham Rd, Astwood Bank, Redditch B96 6AA Tel: 01527 894160 https://www.tillabaltiredditch.co.uk/ Thanks to Helal and all the staff at Tilla. Thanks also to Andy Lees for showing me to this place. For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

Balti Chicken (Shababs Recipe) Earlier in 2022 I spend several hours in the kitchen of Shababs filming authentic baltis being made, and got an unparalled insight into the operation. This recipe video is a replica of the Balti Chicken cooked at Shababs, but suitable for making at home. Full Recipe: https://mistyricardo.com/balti-chicken-shababs/ Balti Base Gravy Recipe: https://mistyricardo.com/balti-base-gravy-recipe/ Please also read this article for detailed tips on cooking balti: https://mistyricardo.com/balti-insights/ First and foremost, a big thank you for this Balti Chicken recipe to Zaf Hussain at Shababs Balti restaurant, Birmingham, and for information about their Balti Base Gravy. Thanks also to Andy Lees for his input, support, and for testing the recipe out, and thanks to Andy Munro for his erudite knowledge on the Birmingham Balti history. The Birmingham Balti (BB) is a style of cooking that evolved in the 1970s and was massively popular in the 80's and 90's and has since maintained a large fan base. There's something special in the way an authentic BB is cooked - on a high flame in a thin and squat pressed steel bowl in which it is also served. Scoop it up with a naan and you're in Balti paradise. This video is part of series of videos I'm publishing about authentic Balti. Please click here for the full list: https://youtube.com/playlist?list=PLqoeAKonq-KcwPDzrT7iWkmtkHoAaaFGP Authentic Birmingham Balti Bowls can be bought from the Birmingham Balti Bowl Company: https://thebirminghambaltibowlco.com/ Thanks to Zaf Hussain, Andy Munro, Andy Lees, and all the staff at Shababs! Shababs Balti Restaurant 163-165 Ladypool Rd., Sparkbrook, Birmingham B12 8LQ Tel: 0121 440 2893 https://www.shababs.co.uk For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

Shababs Balti Restaurant, Birmingham Balti Triangle. May 2022 A few clips of my visit to Shababs, talking about ther base gravy, cooking a naan, and chatting with Andy Munro about the history of Balti. The Birmingham Balti (BB) is a style of cooking that evolved in the 1970s and was massively popular in the 80's and 90's and has since maintained a large fan base. There's something special in the way an authentic BB is cooked - on a high flame in a thin and squat pressed steel bowl in which it is also served. Scoop it up with a naan and you're in Balti paradise. This video is part of series of videos I'm publishing about authentic Balti. Please click here for the full list: https://youtube.com/playlist?list=PLqoeAKonq-KcwPDzrT7iWkmtkHoAaaFGP Authentic Birmingham Balti Bowls can be bought from the Birmingham Balti Bowl Company: https://thebirminghambaltibowlco.com/ Thanks to Zaf Hussain, Andy Munro, Andy Lees, and all the staff at Shababs! Shababs Balti Restaurant 163-165 Ladypool Rd., Sparkbrook, Birmingham B12 8LQ Tel: 0121 440 2893 https://www.shababs.co.uk For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

Chicken Staff Curry at Shababs Balti Restaurant, Birmingham Balti Triangle. May 2022 Zaf, the head chef and owner was keen to show me how he cooks a chicken curry for his staff, on the bone of course. Next time you order, consider asking if you can try the staff curry. The Birmingham Balti (BB) is a style of cooking that evolved in the 1970s and was massively popular in the 80's and 90's and has since maintained a large fan base. There's something special in the way an authentic BB is cooked - on a high flame in a thin and squat pressed steel bowl in which it is also served. Scoop it up with a naan and you're in Balti paradise. This video is part of series of videos I'm publishing about authentic Balti. Please click here for the full list: https://youtube.com/playlist?list=PLqoeAKonq-KcwPDzrT7iWkmtkHoAaaFGP Authentic Birmingham Balti Bowls can be bought from the Birmingham Balti Bowl Company: https://thebirminghambaltibowlco.com/ Thanks to Zaf Hussain, Andy Munro, Andy Lees, and all the staff at Shababs! Shababs Balti Restaurant 163-165 Ladypool Rd., Sparkbrook, Birmingham B12 8LQ Tel: 0121 440 2893 https://www.shababs.co.uk For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

Chicken Tikka & Chickpea Balti at Shababs Balti Restaurant, Birmingham Balti Triangle. May 2022 Once again I had the privilege of watching Zaf Hussain cook in the Shababs kitchen. He masterfully demonstrates how to make a Keema & Peas Balti, a classic. Thanks to Andy Lees for the camerawork. The Birmingham Balti (BB) is a style of cooking that evolved in the 1970s and was massively popular in the 80's and 90's, and has since maintained a large fan base. There's something special in the way an authentic BB is cooked - on a high flame in a thin and squat pressed steel bowl in which it is also served. Scoop it up with a naan and you're in balti paradise. It's interesting that the chef doesn't use a pre-assembled 'mix powder' but uses individual spices instead. Notice the charred edges around the bowl, which give an important part of the balti flavour. Ingredients I've estimated the ingredients based on watching the cooking and on further questions I asked Zaf. Please note that no salt is added when cooking the balti at Shababs because it's already in the base gravy. Season with salt to taste. All spoon measurements are level. - 2-3 TBSP Veg Oil - 50g Chopped Onion (about 1/3 of a medium one) - ¼ Green Pepper, chopped (of a medium sized one) - 1 Green Chilli, whole but topped - Half a medium tomato, chopped - 25g Chopped Garlic (about 3-4 cloves) - 80g Chickpeas (about a third of a drained tin) - 120g Chicken Tikka (pre-cooked) - 275ml Base Sauce/Gravy (see below) - 1 tsp Coriander Powder - ¼ tsp Ground Black Pepper - 2 tsp Kasuri Methi - Handful Fresh coriander to finish I do not have the exact recipe amounts for the base sauce/gravy or the pre-cooked keema, but plan on making a special balti base recipe soon suitable for cooking at home. The Shababs base is quite heavy on the oil and tomato content (puree, tinned plum and fresh tomatoes) and is cooked with whole spices (cassia bark, bay leaves, green & black cardamom, cloves) which are blended into the final sauce. Other ingredients include onions, ginger (75%)/garlic (25%), turmeric, paprika, salt. No other vegetables are used. This video is part of series of videos I'm publishing about authentic Balti. Please click here for the full list: https://youtube.com/playlist?list=PLqoeAKonq-KcwPDzrT7iWkmtkHoAaaFGP Authentic Birmingham Balti Bowls can be bought from the Birmingham Balti Bowl Company: https://thebirminghambaltibowlco.com/ Thanks to Zaf Hussain, Andy Munro, Andy Lees, and all the staff at Shababs! Shababs Balti Restaurant 163-165 Ladypool Rd., Sparkbrook, Birmingham B12 8LQ Tel: 0121 440 2893 https://www.shababs.co.uk For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

Keema & Peas Balti at Shababs Balti Restaurant, Birmingham Balti Triangle. May 2022 Once again I had the privilege of watching Zaf Hussain cook in the Shababs kitchen. He masterfully demonstrates how to make a Keema & Peas Balti, a classic. The Birmingham Balti (BB) is a style of cooking that evolved in the 1970s and was massively popular in the 80's and 90's, and has since maintained a large fan base. There's something special in the way an authentic BB is cooked - on a high flame in a thin and squat pressed steel bowl in which it is also served. Scoop it up with a naan and you're in balti paradise. It's interesting that the chef doesn't use a pre-assembled 'mix powder' but uses individual spices instead. Notice the charred edges around the bowl, which give an important part of the balti flavour. Ingredients for Keema & Peas Balti I've estimated the ingredients based on watching the cooking and on further questions I asked Zaf. Please note that no salt is added when cooking the balti at Shababs because it's already in the base gravy and in the pre-cooked keema. Season with salt to taste. All spoon measurements are level. - 2-3 TBSP Veg Oil - 50g Chopped Onion (about 1/3 of a medium one) - 25g Chopped Garlic (about 3-4 cloves) - Half a medium tomato, chopped - A generous handful of Peas (defrosted from frozen) - 2 rounded chef's spoon of spiced Pre-Cooked Keema (lamb mince), approx. 250ml. - 175ml Base Sauce/Gravy (see below) - 2 tsp Kasuri Methi - 1½ tsp Cumin Powder - Handful Fresh coriander to finish I do not have the exact recipe amounts for the base sauce/gravy or the pre-cooked keema, but plan on making a special balti base recipe soon suitable for cooking at home. The Shababs base is quite heavy on the oil and tomato content (puree, tinned plum and fresh tomatoes) and is cooked with whole spices (cassia bark, bay leaves, green & black cardamom, cloves) which are blended into the final sauce. Other ingredients include onions, ginger (75%)/garlic (25%), turmeric, paprika, salt. No other vegetables are used. This video is part of series of videos I'm publishing about authentic Balti. Authentic Birmingham Balti Bowls can be bought from the Birmingham Balti Bowl Company: https://thebirminghambaltibowlco.com/ Thanks to Zaf Hussain, Andy Munro, Andy Lees, and all the staff at Shababs! Shababs Balti Restaurant 163-165 Ladypool Rd., Sparkbrook, Birmingham B12 8LQ Tel: 0121 440 2893 https://www.shababs.co.uk For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

Chicken & Spinach Balti at Shababs Balti Restaurant, Birmingham Balti Triangle. May 2022 I was very excited to visit Shababs to film some cooking by owner and head chef Zaf Hussain. In this video Zaf shows how he cooks a Chicken & Spinach Balti, a very popular dish with customers. The Birmingham Balti (BB) is a style of cooking that evolved in the 1970s and was massively popular in the 80's and 90's, and has since maintained a large fan base. There's something special in the way an authentic BB is cooked - on a high flame in a thin and squat pressed steel bowl in which it is also served. Scoop it up with a naan and you're in balti paradise. It's interesting that the chef doesn't use a pre-assembled 'mix powder' but uses individual spices instead. Notice the charred edges around the bowl, which give an important part of the balti flavour. Ingredients for Chicken & Spinach Balti I've estimated the ingredients based on watching the cooking and on further questions I asked Zaf. Please note that no salt is added when cooking the balti because it's already in the base gravy and in the pre-cooked spinach. Similarly, in this particular balti no extra garlic is added because it's in the pre-cooked spinach. All spoon measurements are level. - 2-3 TBSP Veg Oil - 50g Chopped Onion (about 1/3 of a medium one) - ¼ Green Pepper, chopped (of a medium sized one) - 1 Green Chilli, whole but topped - Half a medium tomato, chopped - 150-175g Fresh Chicken, small pieces - 1 TBSP Paprika - 2 tsp Turmeric - Salt to taste - 275ml Base Sauce/Gravy (see below) - 2 tsp Kasuri Methi - 1 tsp Cumin Powder - ½ tsp Garam Masala - Pre-cooked Spinach (1 rounded chef spoon) approx. 100ml. (cooked with oil, ginger/garlic turmeric, salt, spices). - Handful Fresh coriander to finish I do not have the exact recipe amounts for the base sauce/gravy, but plan on making a special balti base recipe soon suitable for cooking at home. The Shababs version is quite heavy on the oil and tomato content (puree, tinned plum and fresh tomatoes) and is cooked with whole spices (cassia bark, bay leaves, green & black cardamom, cloves) which are blended into the final sauce. Other ingredients include onions, ginger (75%)/garlic (25%), turmeric, paprika, salt. No other vegetables are used. This video is part of series of videos I'm publishing about authentic Balti. Please click here for the full list: https://youtube.com/playlist?list=PLqoeAKonq-KcwPDzrT7iWkmtkHoAaaFGP Authentic Birmingham Balti Bowls can be bought from the Birmingham Balti Bowl Company: https://thebirminghambaltibowlco.com/ Thanks to Zaf Hussain, Andy Munro, Andy Lees, and all the staff at Shababs! Shababs Balti Restaurant 163-165 Ladypool Rd., Sparkbrook, Birmingham B12 8LQ Tel: 0121 440 2893 https://www.shababs.co.uk For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

DAN & RICHARD'S CURRY COLLAB: EPISODE 3: GARLIC CHANA CHAAT (New Recipe) Dan Toombs (The Curry Guy) and Richard Sayce (Misty Ricardo) join forces with a tin of chickpeas and have nice chaat. Scroll down for recipe links. Please subscribe to mine and to Dan's Youtube channel (https://www.youtube.com/DanToombs), and click the bell icon on both to be notified when new videos come out. CURRY COMPENDIUM: The latest Curry Cookbook by Richard Sayce: https://amzn.to/3zkxgbl GARLIC CHANA CHAAT OK, so chana (chickpeas) don't always spring to mind as an exciting ingredient, but they're very versatile and go so well with other things. This is my new recipe, and it's most certainly different from the norm. Chaat is a type of streetfood eaten in Indian and elsewhere in South Asia. I've eaten it several times in Mumbai, and love it. There are many types of chaat with different ingredients and toppings. This recipe combines plethora of contrasting flavours, colours, and tastes - chickpeas (chana), garlic, red onion, chaat masala, tamarind, yoghurt, chilli, pomegranate seeds, and chickpea noodles (sev). Sour, sweet, hot, crunchy, soft - a flavour explosion. Give it a go and see what you think! Dan Toombs's new book BBQ is out on 26th May 2022. Order Here: https://amzn.to/3wRHqB9 Catch up with the previous CURRY COLLAB Episodes here: https://youtube.com/playlist?list=PLqoeAKonq-Kdl25Hwogm23zbR8fJvvNeI RECIPE LINKS Garlic Chana Chaat Recipe: https://mistyricardo.com/garlic-chana-chaat/ Mix Powder: https://mistyricardo.com/mix-powder-recipe/ Base Gravy (Full): https://mistyricardo.com/base-gravy-recipe/ Base Gravy (30 min): https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ The latest cookbook by Richard Sayce, Curry Compendium is now available to order: Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Misty Ricardo's Curry Kitchen Website: www.mistyricardo.com Newsletter Signup: https://bit.ly/3oR7k2i Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo

DAN & RICHARD'S CURRY COLLAB: Dan Toombs (The Curry Guy) and Richard Sayce (Misty Ricardo) team up for some fun al fresco cooking and some incendiary action. Please subscribe to mine and to Dan's Youtube channel (https://www.youtube.com/DanToombs), and click the bell icon on both to be notified when new videos come out. CURRY COMPENDIUM: The latest Curry Cookbook by Richard Sayce: https://amzn.to/3zkxgbl EPISODE 1: CHICKEN TIKKA SAMBER (New Recipe) Scroll down for recipe links. This dish is often overlooked on BIR menus, but deserves rightful recognition. The samber curry is loaded with lentils, augmented by lemon juice, and amplified with chilli powder. Often it’s a simple affair in restaurants and takeaways being like a dhansak curry but without extra chiili, lemon juice, and no pineapple or added sweetness. My recipe for samber is a bit more elaborate but still quick to prepare and cook, provided you have base gravy and dhal to hand. The use of mustard & fenugreek seeds, dried chilli, and the tamarind give this delightful curry a twist. You can add whatever protein you like as a main ingredient – I'm using chicken tikka in the video but prawns, lamb, or chickpeas are good alternatives. See my delicious Pre-Cooked Dhal or Simple Dhal recipes for how to prepare the key ingredient. You’ll have leftover dhal after making this samber recipe, which can be stored in the fridge or freezer, and used in more curries, or just on it’s own for a snack. Dan Toombs's new book BBQ is out on 26th May 2022. Order Here: https://amzn.to/3wRHqB9 A Babaclay tandoor oven was used to cook the chicken tikka: https://www.babaclayoven.co.uk/ *** Watch EPISODE 2: CHAMPARAN LAMB HANDI: on Dan's YouTube Channel: https://youtu.be/BQ5lPh-Hefc *** RECIPE LINKS Samber Curry: https://mistyricardo.com/samber-recipe/ Chicken Tikka: https://mistyricardo.com/chicken-tikka/ Mix Powder: https://mistyricardo.com/mix-powder-recipe/ Base Gravy (Full): https://mistyricardo.com/base-gravy-recipe/ Base Gravy (30 min): https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ Dhal Recipe: https://mistyricardo.com/dhal-recipe/ Simple Dhal: https://mistyricardo.com/simple-dhal-recipe/ For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ The latest cookbook by Richard Sayce, Curry Compendium is now available to order: Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Misty Ricardo's Curry Kitchen Website: www.mistyricardo.com Newsletter Signup: https://bit.ly/3oR7k2i Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo

*** The latest cookbook by Richard Sayce, CURRY COMPENDIUM is now available to order https://amzn.to/3zkxgbl (more info at https://www.mistyricardo.com) *** Spicy Ginger, Warrington, February 2021 LAMB CEYLON - I'm back at Spicy Ginger and cooking their own Lamb Ceylon recipe. On British Indian restaurant menus, the Ceylon curry is quite hot and has similarities with Madras except for use of coconut (an acknowledgement to Sri Lanka). This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: https://bit.ly/3CDNQF2 My Pre-Cooked Lamb Recipe: https://mistyricardo.com/pre-cooked-lamb-recipe/ My Ceylon Video: https://www.youtube.com/watch?v=43vFOZKRNu4 For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Thanks to Abdul Mannan, Maroof, and everyone at Spicy Ginger. 708 Knutsford Rd Latchford East, Warrington WA4 1JW Tel: 01925 655000 https://www.spicyginger.uk Misty Ricardo's Curry Kitchen Website: www.mistyricardo.com Newsletter Signup: https://bit.ly/3oR7k2i Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com) *** Spicy Ginger, Warrington, February 2021 CHICKEN TIKKA SAMBER - This time Chef Abdul Mannan cooks a dish that's often overlooked on BIR menus, but deserves rightful recognition. The samber curry is loaded with lentils, augmented by lemon juice, and amplified with chilli powder. Often it’s a simple affair in restaurants and takeaways being like a dhansak curry but without extra chiili, lemon juice, and no pineapple or added sweetness. Nonetheless it's a cracking curry. This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: https://bit.ly/3CDNQF2 My Chicken Tikka Recipe: https://bit.ly/3w4lzGl For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Thanks to Abdul Mannan, Maroof, and everyone at Spicy Ginger. 708 Knutsford Rd Latchford East, Warrington WA4 1JW Tel: 01925 655000 https://www.spicyginger.uk Misty Ricardo's Curry Kitchen Website: www.mistyricardo.com Newsletter Signup: https://bit.ly/3oR7k2i Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com) *** Spicy Ginger, Warrington, February 2021 MURGH KALI MIRCH - From their specials section of the menu, Chef Abdul Mannan demonstrates how they cook this very popular curry. It's a hot curry with chicken tikka, spicy minced lamb (keema), and an assortment of colourful adornments. This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: https://bit.ly/3CDNQF2 My Chicken Tikka Recipe: https://bit.ly/3w4lzGl My Pre-Cooked Keema Recipe: https://bit.ly/3I6zbmN For more info on BIR ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Thanks to Abdul Mannan, Maroof, and everyone at Spicy Ginger. 708 Knutsford Rd Latchford East, Warrington WA4 1JW Tel: 01925 655000 https://www.spicyginger.uk Misty Ricardo's Curry Kitchen Website: www.mistyricardo.com Newsletter Signup: https://bit.ly/3oR7k2i Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo

30 Minute Base Gravy - for use in Indian Restaurant Curries *** Find the full recipe for this and many more Indian restaurant style dishes in my (Richard Sayce) books CURRY COMPENDIUM, and INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers. See below for links. *** Curry Compendium @ Amazon: https://amzn.to/3zkxgbl Volume 1 @ Amazon UK: https://www.amazon.co.uk/dp/1999660803 Volume 2 @ Amazon UK: https://www.amazon.co.uk/dp/1999660811 Author Website: https://www.mistyricardo.com Non-UK Orders: Free worldwide delivery from https://www.bookdepository.com Kindle versions also available at Amazon (UK & worldwide) Full Recipe on my website: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ This is a simple, great, time-saving recipe for a base gravy compared to others which can take hours to create. A few onions, a bit of oil, salt, ginger, garlic, tomato puree, a few spices, and some water are all the ingredients you need - simplicity is key here. The recipe will make enough base gravy for up to five curries and you can scale the recipe up by simple multiplication if you want to make more at a time. Use curry powder instead of the 'Mix Powder' mentioned in the video if you wish, but I recommend using my mix powder for this recipe. Please visit https://mistyricardo.com/mix-powder-recipe/ or watch my YouTube video https://youtu.be/NkQj492PQu4 to find out how to make it (it's very quick and easy!). This is one of the new recipes in CURRY COMPENDIUM, my latest cookbook, which enables you to cook superb Indian Restaurant style food at home. Available from Amazon and all good book sites - to order: https://amzn.to/3zkxgbl. Visit https://www.mistyricardo com for more info). See below for more links. Curry Compendium at Amazon UK: https://amzn.to/3zkxgbl Volume 1 at Amazon UK: https://amzn.to/34XuLPc Volume 2 at Amazon UK: https://amzn.to/2QMrgCQ Hardcopy & Kindle versions available. Also available at www.spicyjoes.co.uk and all good retailers. For orders outside UK, use www.bookdepository.com for free worldwide shipping. Curry Compendium at Book Depository: https://www.bookdepository.com/Curry-Compendium-Richard-Sayce/9781999660833 Preview Volume 1: https://youtu.be/ciBCHATXWeU Preview Volume 2: https://youtu.be/ZXV35nuVKX4 Preview Curry Compendium: https://youtu.be/fT57i1lKoPI Recommended Facebook Groups (Richard Sayce frequents these): The Curry Secret: https://www.facebook.com/groups/thecurrysecret British Indian Restaurant (BIR) Curry at Home : https://www.facebook.com/groups/398188214048477 Richard Sayce | Misty Ricardo's Curry Kitchen Website: www.mistyricardo.com Newsletter Signup: https://bit.ly/3oR7k2i Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo Related Videos: https://www.youtube.com/watch?v=1Eyd3KfEdB4 Base Gravy https://www.youtube.com/watch?v=NkQj492PQu4 Mix Powder https://www.youtube.com/watch?v=h1px-GSE6h0 Pre-Cooked Chicken https://www.youtube.com/watch?v=6R_FHL7cBsQ Chicken Tikka (marinade and cook) https://www.youtube.com/watch?v=zk4CJrbmecU Pre-Cooked Lamb https://www.youtube.com/watch?v=3Qhu09QFIZk Onion Paste

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com) *** East Takeaway, Ashton-Under-Lyne, February 2021 CHICKEN CHAAT PURI - Chef Mohammad Zaman cooks their excellent version of this much admired starter. For those not familiar, chicken chaat puri is made with tikka cooked in a thick tangy sauce and served with a puri (deepfried chapati). East supply BIR Ingredients such as Base Gravy, Madras Paste, Masala Paste, Mix Powder, and many other items, sent fresh from their kitchen in vacuum sealed pouches, and available nationally. For more information please visit https://www.eastathome.com/menu/british-indian-restaurant-shop/ This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: https://youtube.com/playlist?list=PLqoeAKonq-KdGirVGhI7jv7vVAhbbNlKc For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe My 30 Minute Base Gravy: https://mistyricardo.com/30-minute-quick-base-gravy-recipe/ This is how the chef at East Takeaway makes the Service/Bhuna Onions: • 1 kg onions sliced thinly, 120ml oil, 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp salt, 1 tsp mix spice 1. Heat oil in a pan on medium to high heat 2. Fry off garlic, ginger and salt in oil for 20 sec 3. Add sliced onions and mix 4. Cover pan and let onions cook for 10 min 5. Stir in spice mix and let onions cook for further 10-15 min on medium heat making sure to stir often and not let onions stick to pan 6. Cook onions till soft and translucent but still hold their shape The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ East at Home: https://bit.ly/3JtXg8g Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Thanks all at East Takeaway for giving me access to the kitchen and showing me around. 137 Old St, Ashton, OL6 7SA Tel: 0161 343 3657 https://www.easttakeaway.co.uk/ Misty Ricardo's Curry Kitchen Website: www.mistyricardo.com Newsletter Signup: https://bit.ly/3oR7k2i Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com) *** Turnpike by Maya, Rishworth. February 2021 LAMB ROGAN JOSH - I dined at Turnpike a few weeks prior to recording this video and enjoyed the curry so much I asked if I could film it being cooked. It's an amazing dish you will love. The venue is a beautiful, large, and very old inn situated half way between Rochdale and Halifax on the A672, directly opposite a resevoir. It's an outstanding building in a rustic, rural setting. The head chef Sheik Kamran has won many awards internationally and in the UK, and has worked as executive chef (the big boss) in very large hotels. Marcus, the owner of Turnpike by Maya kindly gave me access to the kitchens and introduced me to the inimitable and hightly skilled Sheik. Be sure to visit Turnpike by Maya - read on for location and contact details. I don't have the recipe for the pre-made peppers and onions as yet, sorry. This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: https://youtube.com/playlist?list=PLqoeAKonq-KdGirVGhI7jv7vVAhbbNlKc For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Many thanks to Sheik Kamran, Marcus, and all the other staff at Turnpike by Maya restaurant. Your quality shines through. Turnpike by Maya Oldham Rd, Ripponden, Sowerby Bridge HX6 4RH137 Tel: 01422 825211 https://www.turnpikebymaya.co.uk/

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com) *** East Takeaway, Ashton-Under-Lyne, February 2021 SAAG PANEER - Spinach and Paneer (Indian style cottage cheese) combine with spices to create a light, fresh , dry dish. Chef Mohammad Zaman demonstrates how they make it at East Takeaway. This dish is often called palak paneer, which strictly speaking is a more accurate description ('palak' means spinach in Hindi and other South Asian languages). This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: https://youtube.com/playlist?list=PLqoeAKonq-KdGirVGhI7jv7vVAhbbNlKc East supply chilled meals and BIR Ingredients such as Base Gravy and Mix Powder, direct from the kitchen available locally and nationally via courier. For more information please visit https://www.eastathome.com/ For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe This is how the chef at East Takeaway makes the Service/Bhuna Onions: • 1 kg onions sliced thinly, 120ml oil, 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp salt, 1 tsp mix spice 1. Heat oil in a pan on medium to high heat 2. Fry off garlic, ginger and salt in oil for 20 sec 3. Add sliced onions and mix 4. Cover pan and let onions cook for 10 min 5. Stir in spice mix and let onions cook for further 10-15 min on medium heat making sure to stir often and not let onions stick to pan 6. Cook onions till soft and translucent but still hold their shape The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Thanks all at East Takeaway for giving me access to the kitchen and showing me around. 137 Old St, Ashton, OL6 7SA Tel: 0161 343 3657 https://www.easttakeaway.co.uk/