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Much love brother!! Thank you so much and appreciate all the kind words and encouragement 🙌🙌

Hey Alicia, thanks so much for asking, I haven’t come across any restaurants that used condensed milk however I did use evaporated carnations milk back in the days for my base gravy (not the same but thought to mention it). I guess condensed milk will work with Korma and masala dishes as they will provide the sweetness and texture you described. Sorry not much help but it’s my honest opinion and maybe some restaurants do use it these days.

Hey welcome to the channel and hope your enjoying the recipes 🙌🙌

Hey thanks for asking, that would be my BIR mix curry powder ruclips.net/video/UIyW5-5oi4M/видео.htmlsi=UI93STi6TXcV0054

Feel free to add some bud, I’ve just used ginger to ensure the ginger flavour isn’t compromised to much. Thank you again 🙌

Thank you so much and definitely you can use the alternative mentioned, hope you have a great curry night with lads. 🙌🙌

Hey so when you make the curry (adding additional ingredients) and also using this sauce it should taste sweet etc like the restaurants.

Hey thank you so much, really pleased you enjoyed 🙌🙌

Just knocked out another portion to go with my chicken naga phall and keema rice for this evening. Can't wait for the brinjal bhaji video 🙂

@@daveh-currihell466 yummy!! I should be getting back to recording more videos soon, just been focusing on my mortgage business recently, it will be worth the wait tho 🙏🏼

@@TheBengaliCook looking forward to more vids soon

Hey the spice won’t burn, it shouldn’t as long as you can cook on high flame etc if not cooking it low gas and the process will take a bit longer but you won’t burn the spice and curry will come out spot on. Hope this helps. Most of my videos are unedited which means you follow along when cooking.

Thank you and hope you get it enjoy it to 🙌

Hi thanks for asking, I used coconut powder, but I hear coconut milk powder should work well as well. Enjoy 😊

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Ahh thank you so so much! Haha so true 🤣🤣🤣 pleased you enjoyed the mushroom Bhaji and will defo do a brinjal Bhaji BIR style soon. Happy cooking 🥘

Hey hey just come across your message, must have been hidden somewhere. Apologies I don’t have any that I can honestly recommend as I’ve always used gas perhaps google search, reviews etc might help. Appreciate you and enjoy the recipes 🙌

Hi, pre cooked lamb would be different recipe, I haven’t done one yet but if I did do it would similar to this lamb Bhuna recipe ruclips.net/video/hKEL0fx2KoI/видео.htmlsi=8uDB0s-4jUwC2x9Q

@@TheBengaliCook Top stuff. TVM

🤣🤣 good choice! Enjoy and looking forward to hearing what you think. 🙌

Thank you so much, it’s one of favourite curry 🥳

@@TheBengaliCook no problem. Keep the content coming. I’m sharing your videos on big curry pages etc. 👍🏻

@@MarkClegg87 that’s awesome thank you so much 😊

Yes indeed although the mix curry powder has lots of different spices in it, so technically not only 2 spices to make a madras. Cheers and hope you enjoy it 🙌

Thank you and enjoy 😊

Thank you so much!! Appreciate your support 🙌

No worries mate, literally just finished about 10mins ago. Appreciate it and next time 🙌

Thank you bro 😎

Hi your very welcome and thank you. Ghee was definitely more used in the 80’s for all curries and veg oil used for frying. Due to cost most restaurants started to Sue less ghee and more veg oil in curries and now, currently most of not all use veg oil for curries, they only add ghee on certain dishes these days. It’s just cheaper to use veg oil.

Thank you so much this means a lot!!

Thank you, i was thinking the same and definitely will see if I can stretch the budget 😄

Hey hey

Thanks for suggesting bud 🙌

👋 Hi mate

Thank you, here’s the recipe for the base gravy ruclips.net/video/87cV89m_9ak/видео.htmlsi=4la3D_v5UmBRY_zu

@@TheBengaliCook thank you so much!

Thank you and really pleased you enjoyed the recipe. 🙌

Hey hey thank you asking and well spotted!! Firstly apologies for the late reply due to weekend being so lovely. Hope you had a lovely weekend. I just watched the clip and it would have been approx 0.5 - 1tsp cumin seeds. Thank you and enjoy 🙏🏼

Thank you, apologise for the late reply. How was the curry bro? That Smokey flavour could be black peppers or smoked paprika. You are very welcome and appreciate you ⭐️🙌

Ahh mate, I wrote I reply to this the other day after reply to the other message but looks like I didn’t press send lol. back then the chefs were the best in my opinion as they cooked curries how they were taught, so no short cuts, etc unfortunately over the years the newer generation of chefs either had to find a cheaper, faster way to make curries due to the raising cost. This is where removing certain ingredients etc would have been called for. As we replicate these curries at home we can add some cumin seeds etc this is way I love sharing my recipes on these platforms, you can make the tweaks to your taste buds etc Really appreciate your support and thank you again 🥳🙌🙌

Thank you so much 😊

Thank you so much for the kind words and encouragement! This base gravy is one of the first recipe I learned in the 90s and small pot is a more simplified/adapted recipe over the years due to cost within BIR industry. The feedback from our community have been very positive on both recipes. Personally I use the small pot method at home now for my BIR cooking due to the ease, minimal ingredients and it taste great to. If you have been used to 90s style curries which is more authentic then I would suggest this base gravy recipe. The small pot base gravy method is used more these days, based on my experience. I would suggest to try both for yourself and see which one you prefer more. Hope this helps.

@@TheBengaliCook Thanks for the reply chef and yes im looking to find the taste from the 90's especially here in the Midlands when chefs made curries that really were (compared to todays curries)out of this world👍

No worries, how about the recipe?

Ahh that’s excellent to hear, it’s one of my favourite to. Thank you so much and welcome to the channel 🙌⭐️

Yay welcome to my channel brother and thank you so much for kind words 🙌🙌

Hi bud, definitely will do my best to do so 🙌

🤣🤣🤣🤣 jog on then mate

Thank you

Cheers will do, enjoy the weekend 🙌

Thank you bud! Hope you are well. I haven’t come across garam masala which calls for salt. I can assume the salt taste is coming from one of the spices they’ve used either a bit too much. I don’t think they would add salt to it as when making BIR curries you would add salt to the curry, or even when precooking food so if their Garam masala has salt that would potentially make everything a bit to salty. Cheers bud

@@TheBengaliCook Thanks bro. Please have a great weekend, don't eat too much. 🤗

Hi I use lamb shoulder or leg mainly for all my curries.