I'm back! How to make Better tasting Curries -Part 1
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- Опубликовано: 28 июн 2024
- Re-upload, sorry first upload had a mistake in kindly pointed out in the comments ;)
In this video I explain where I have been for the past almost 3 years and what the plan is for this youtube channel. I also share in this video some amazing tips and insights to help you make better tasting curries.
I am always getting asked about my pans etc and where I get them, so here you are;)
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Best Cast Iron Griddle by Velase, great for Tikka Meat & Vegetables: amzn.to/3aFtYUt
Want to learn more about how Indian restaurants and takeaways prepare your favourite curries so quickly- check out my best selling books here:
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So good to see you back Julian, you've been sorely missed.
We've missed you, chef!
I have followed your BIR techniques years ago and they upped my curry game. When I started cooking home style I roasted my spices and ground them in a blade coffee grinder FOR EACH CURRY, AT THE TIME I COOKED IT. That made such a HUGE difference, it blew me away. Great to see you back! ☺👍🍺
Well done Steve, keep it up mate!
I'm really looking forward to the veggie and vegan curries :)
So happy to hear this news, best RUclips vid I’ve watched in a while. Excited for the vids
Good to see youre well Julian! Loved your old stuff, its what got me started in BIR at home, and its a pleasure to have you back with us in these strange times, cant wait to watch mate take care
Thanks Matt!
Our curry leader is back! 2020 has all of a sudden got a little bit better!!
Thank you Eamon!
Hi Julian
Welcome back, I've been cooking B.I.R for around 6 year's, I can honestly say that every recipe I know is from yourself even after trying others b.i.r recipe's. I'm a member on a few Facebook curry pages and when people ask for good recipe's or even friends ask I always recommend you.
Thank you so much for your uploads... Truly inspirational.
Thank you!
Delighted you’re back 👍🏻👍🏻
Nice one Julian! Great that you're adding new content and kudos for the tips from one of the best, and oldest, curry houses - the Karachi (the murgh jalfrezi is epic) in my home city of Bradford. Each time I get back over from Europe to visit - it's pretty much my first place to stop at before heading over to family. Of course you've also got the Kashmir (mutton masala with a tandoori roti - it's heaven, trust me!) and the Sweet Centre (great mutton on the bone and lovely service) restaurants - highly recommended.
Welcome back sir you have been missed!!
So excited for this. Welcome back Chef!
i always eat at the Karachi restaurant in Bradford, no frills restaurant but really nice curries, and its only a 10 minute drive from my house ;-)
Great news. Looking forward to Fridays now!.
Great new set up...quality of video massive difference vs before in curry 2 go....lots of sunlight....brilliant. Your videography paying dividends. Love your simple practical tips that are easy to follow for any wannabee cook at home. I already do those tips mentioned today in my cooking but I’m sure u have loads of tips up your sleeve that will be very useful...welcome back!!!!
hey mark thanks for that, much appreciated, yeh new content and recipes mixed with decent videos this time, should be better ;)
Welcome back Julian! Whilst cooking my Friday night Curry being guided by Julian's 2011 Madras Video it was a very pleasant surprise to see him appear telling us he was back.. I've recently been trying hard to make BIR curries at home and have followed several of the excellent youtube contributors recipes and Julian is still the best I have found. I'm almost at restaurant quality right now with the Madras but it really is an art as Julian explains in other videos. I have a dedication to get to perfection within the next few months of tweaking and I will have Mr Voight to thank when I reach that milestone!
Ahh thanks Darren for those kind words, they are very much appreciated!
Ive been watching your videos so much its almost like we are family!
That's because we are Daniel! Who would have thought I'd let my daughter marry 'out the faith' (a curry agnostic!!!) glad to see you are finally seeing the light ;)
Hi Julian
Great to see you back. Your books are like a curry bible to me especially the one you signed. Really looking forward to some authentic home style curries. Good luck with it really exciting for us curry fans.
Thanks Stephen for that much appreciated!
My first foray into bir. Great channel glad youre back.
Welcome back. I just happened to search for your channel whilst making a curry. I remember watching it years ago, I wasn't subscribed so I had a job finding it.
I have just subscribed and im looking forward to catching up on your videos. Continued success to you.
Julian it's great to see you back, I never unsubscribed, but let's have it right, you need the income, that's the reason you returned...and that's absolutely fine, we're all hustling right now. Thing is in the 3 years you were away you might find us serious curry guys are already doing most of the stuff you mentioned, I've been grinding my own spices, in a cheap coffee grinder, for 5 years and I always use individual spices when cooking. Kashmiri chilli powder, I never use anything else in a curry! But I look forward to seeing you maybe tweak the normal curries, I do this myself so it will be good to compare. I'd like to see your take on different ingredients, hogget, mutton, game etc. I can tell you now Partridge curry is superb!
About bloomin' time chef 😊
haha yeh ;)
Magic!! You're back. Nice one!!
Great news!! Welcome back!
its friday!
cant wait for new video mate!
Thank God you're back. I discovered your channel 3 years ago. Greatly look forward to it.
Hey thank you rowan!
Awsome!! Glad you’re back with us👍🏻👍🏻
Cheers for a comeback!! :) your chill-out soothing voice and great tips were missed!
Great to see you back, I made a few of your recipes and visited your recommendation restaurants in Preston. Rks sweets still going , shame choma grill is no more ! Great channel and content.
Great to see you back Julian. I learned so much from you back in the day from your vids and ebooks:)
Great that you're back!👍
Great to see you making a come back, your content is awesome. How about a new updated book?
Great to see you back
Good to see you back mate, can’t wait to see what youve got lined up 👍👍
Thank you Julian for giving up your time and really making a difference to our search for the tastiest and freshly made home style Indian takeaways 👏👏👏👏
Great introduction and looking forward to Friday. And it’s great to see you back because you were badly missed Julian.
Great to see you back 👍
Welcome back. I am following your channel from Brazil. I am doing some Curry s already, based on your recepies. Thanks
Good to see you back Julian
Wellcome back missed your curry videos 👍
I bumped on your video what caught my eyes is the presentation, new friend here.
Thank you!
Welcome back, man :)
Fantastic julian, great to see you again, you got me into BIR in the first place
thanks
Welcome back , lets get cooking!
Yes he is back
Lets get some good free tips and recipes. Thanks alot mate.
Homestyle yes!
Very interesting. Please tell us where you buy your spices and the preferred grade. Thanks.
Yeah BABY. !!!!!!!!!
Yesss
Nice to see you back. You should dry roast the seeds :)
I don't personally, I will explain why in my next video ;)
Please please, make a basic hot beef curry 😋
Please teach how to make the white fluffy coconut filling for peshwari naan.
Only just come across your channel, can you give us a quick insight in to your background and how it all started?
thanks Paul , yeah will perhaps add that to the list of videos planned. I do however explain this story in my first ebook- The Secret to That Takeaway Curry Taste, if you ever fancy checking that out :)
Great tips with the spices. Don't feel the video title accurately represents the great info that's presented in this video.
Quick question. I'm happy to grid fresh for each meal (I'm typically only making one/two dishes per meal). Is it worth lightly toasting the spices in a dry pan before grinding if you are going to use them that day?
Great to see you back on RUclips!
Hey thanks for the feedback much appreciated! In answer to your question about toasting the spices- No, I don't recommend doing that and my next video on Friday is all about whole spices and I plan to cover the whole toasting your spices question in that video :)
@@leviteish Thanks! Looking forward to it :)
Great video and glad it was put out so quickly! I’m from Australia. I tried the BIR style of cooking. But, to be truthful, I’m not really a fan of it believe it or not. I feel as if the base gravy actually taints the flavour to some degree. (Completely just my opinion though.) What you said about using individual spices instead of mix powder is a great tip. I find that when I have used the mix powder in the past, a lot of my curries turn out tasting the same with minor differences. I guess you could say I prefer homestyle curries. Using water or the natural liquids from the meat has worked out just fine for me. Looking forward to seeing more content! 🙂
Same here bro. My wife (Greek/American) won't eat a BIR when I cook it...she wants the natural ones I cook. I use stock instead of water and I find freshly diced salad tomatoes cook down great to make the sauce. I've also been using red wine to deglaze after the onion/garlic/ginger, if I'm cooking beef, venison or mutton/lamb. Not too much, enough to add to the sweetness of the veg but also enough to enrich the meat.
Try using raw meats in base gravy not pre cooked you will see the difference. from Albury nsw
Yes, couldn't agree more Jasper! BIR, as it is now is sadly dying here in the UK, many a Curry House disappearing and takeaways becoming Kebab/Burger/Fried chicken shops- oh and you might get some Chicken tikka on your pizza, if you are lucky ;) Sadly, a lot of the passion has gone from the curry scene and I want try and do my little bit to inject some authenticity back into what used to be in the 1908s & 1990s a great cuisine here in the UK. So stay tuned for some great variations on BIR with hopefully some passion added in ;)
@@lavingtonboys6133 Definitely agree with you there.
@@lavingtonboys6133 Thanks for the tip. I usually will always use raw meat unless I’ve cooked chicken tikka. Also use chicken thigh instead of breast most of the time.
Good to see you back, you have plenty of competition so think about how to differentiate. I'll promote your channel via BIR groups I'm in.
Let's see some new content!
Thanks, yes lot's of new content planned ;)
Yes but he’s the original BIR chef most prob learned from and my first BIR cookbook. Glad your back and can’t wait for Adey to make an appearance.
That’s better!
thanks for noticing that, been a long day ...
@@leviteish great to see you back by the way.
Are you open for recipe suggestions Julian ?
Ofcourse! May take me a while to get to it, but please feel free to fire away :)
Hi Julian, you should really contact Dan Toombs aka "the curry guy" and Richard Sayce aka "misty ricardo" for a collaboration. There has been a huge surge in b.i.r style cooking from the likes of two characters and from the Facebook page. British Indian Restaurant (BIR) Curry At Home, Curry chit chaat and The secret curry club. Check them out and look forward to new content. Take care!
We don't get Rajah Masala in India. Strange.
Do you not need to dry roast the whole garam masala before the grind?
Only roast spices if you're going to use them straight away else flavour and aroma will be lost.
I don't personally, and I will explain why in my next video :)
@@leviteish Great, thank you. I'll watch and give it ago myself.
Hi there curry fans
Haha yeh! Left that one out, not sure if that's a bit dated now ;)
@@leviteish I still say it to me missus every time we order a curry lol 👍🏽
I have to say that there is no such thing as a whole spice garam masala like you had therein the far. Yes you can get the cummin and the coriander but the rest is all spices that needs to be mixed in with them as you don’t get them as a premix or at least I have not heard of that.
There is such as thing as whole Garam Masala, link here: www.redrickshaw.com/products/trs-garam-masala-whole-500g?gclid=CjwKCAiA-f78BRBbEiwATKRRBEPMBilXCKQLCCTflFX0xs00TlSJc0R0RkoqHlLH9YTqNrgM_8OXqhoCFXAQAvD_BwE&gclsrc=aw.ds
Garam Masala simply refers to the 'Hot' (garam) mixture (masala) whole or ground. Hope that clarification helps :)
@@leviteish I did not know that but I would I have to say that it is still probably better to make your own do you agree with that?
You weren't back for long were you I can see zero point in being subscribed and following you if you just keep going awol on a whim whenever it takes your fancy! 🙄