Would like to have a video on the making/ use of spiced oils and whether they add a lot of flavour. Either Als kitchen or Stephen heap of a video on this.
I have cooked quite a few of your dishes some disasters (my fault) and some resounding successes. i live in a small town so buying spices was a problem, however some sixteen miles away is "Market Asia" I think you can guess what they sell !!. anyway moving on i live alone so when i cook i try to choose dishes i can batch and freeze , some defrost really well and others well ?? I make your pillou rice "the best" and that freezes a treat. please keep up the good work
As usual, very informative tutorial. There are just a couple more things that I need to get, but as one person has mentioned, a video on essential oils and pastes would be great too. Is there any chance you could find time to do this? Thank you so much for the videos you post. You are truly an inspiration to us all.
Getting stocked up at home is always important. I have had many of those spices over time but I've simplified much for what I specifically like to cook. I would suggest maybe looking at the blends, which are very regional and variable vs factory made. There is one blend I don't recall you mentioning that is generally called instant pickle spice here (chili, mustard, fenugreek, salt, oil basically and I make my own a cup at a go) that is used primarily on green mangoes but honestly I find it a pretty versatile spice blend; I regularly use it on a mix of apple and cucumber for a relish however a pinch in rice is nice, or mixed with butter and used in making a ham sandwich, or sprinkled on American cheese when making grilled cheese is really good too :) As to questions: my question would be (and yes shades of my last comment here): You are invited on a 7 day canoe trip, where you get to bring a 3K food bag, where the rest of your food will be forage and fish (mostly fish). Realistically, there is not a lot of room for spices (salt is counted separately here) within that 3K total food pack, what spices would you choose to take if your choice was limited?
Why dont you make up little pack of each spice and put them together as required with a recipe sheet and sell them on your site. Many people cant afford to buy ALL of the recommended spices needed
Oh yes you smashed it. Please also teach us which pastes. How to store away remaining vegetables and how long they will last for before they go off. I'm 34 and I have no confidence in cooking I need to be very organized else I just can't be asked.
@@lafluerpeter9 Yes sometimes they'll used the jar tube garlic for example and not fresh stuff. Need to know it all. I just wanna make my life easier. What are you cooking soon got a curry?
@@ozhoneybadger Jarred ginger and garlic paste has preservatives, Takes time peeling but fresh G+G is better or some asian supermarkets do frozen cubes of G+G. Don't be fooled getting bayleaves from the supermarket as they are not the same, again any Asian supermarket is your best bet. The same I'm going to try is ditching most of my sainsbury's bought spices and go for some east end brand or taste of india on ebay. perseverance with Indian cooking (as with any style)is key as at first you'll kick yourself as what you've cooked comes nowhere near what you'd get at a takeaway and you wonder why you try but it does get better, you've just got to master the art of timings and quantities (you can always add more but can never take away), not to burn things especially the spices and G+G as that's simply game over, if your unsure turn the heat down low, it may take a little longer but will taste better (things I have experienced myself) Listen to chef Latiff and also don't be afraid to find other youtubers doing asian cooking, I've found a few and their all great and have different twists on their dishes you might find easier/tastier. As with organisation like most home cooking you'll have to put the prep in first and most can be done ahead of time sorting spices out, measured in a bowl. Chopping onions/veg, but not for onion bahjis they need cutting as you do them. There is a difference between home cooked and restaurant cooked as restaurant will have precooked stuff for quick turnover (chicken, lamb, service onions, base gravy) base gravy is the one you want to perfect as that takes a massive chunk off of cook time. You'll find the more you do it there's a certain pattern, whole garam masalas (bay leaf, cinnamon stick, cardamom pods if called for) in the oil, onions or if not needed G+G then watered down tomato puree, then spices (to make a paste) then meat then base gravy. As for curry I cooked a vindaloo the other night, all was swimming until I added garam masala powder near the end, either too much or not needed but I got the chilli level right so I was well impressed. Anyway I've probably bored you too much but keep watching and with trial and error you'll get there, not everything has to be a big faff.
@@lafluerpeter9 Thank you mate. Sometimes it's good to stick to one or two RUclipsrs. Too many people confuse beginners. Plus he would know hopefully the authentic ways. It's good to couple how to cook with a bit of history of why this and why that.
This video is great. A few spices I still need to get but I wouldn’t of known about. Thank you. I think a video about oils and pastes would be very helpful. Thanks again.
Sounds like you've done the same thing I did. After watching Latif's videos, I searched out my local Indian supermarket (rather than ordering online) for stuff like Methi and Kashmiri chili powder. It's somewhere I've driven past hundreds of times, but had never stopped at before. The array of spices available was spectacular, and great value too. I've just added a few more items to a list based on this video, so I'll have to pop back in soon.
Thank you very much for all your information here. For your effort of making this video.... It is really useful for me. I am very grateful. I don't think i can get fenugreek leaves in my country. Is there any substitute to it, or can i just omit it? Thanks again..
Informative and useful! Can you do a video on the differences between regional spices used in i.e. Indian to Bengali and Pakistani food. I can always tell the difference when I eat Pakistani to Bengali food. I have asked my Bengali friends but they are not sure so as a curry chef I would imagine you have a better idea.
This video is really really awesome. What abt amchur powder? Mango powder right.... So difficult to find in this area of Italy.... How do you use it? Thanks Latif.
I’m overwhelmed. It’s not this guy’s fault. I came here to see how I should fill my spice box with seven spices to get started. What I get was 20 other ingredients that are a “must have!” Overwhelmed because if I don’t have all of this I won’t make complete flavors.
CreachterZ Find the recipe that you want to make and just purchase the spices you don’t have for that recipe. Then when you want to try a new recipe add the spices you need. You don’t need to go out and purchase all of these spices all at once as we are home cooks not chefs in restaurants serving lots of customers. Build your collection slowly to the meals you like. No need to get overwhelmed. Don’t worry, Be happy & enjoy trying new recipes 😊
Interesting. I didn’t understand one thing though… when you showed cumin you showed the normal type and the more expensive Shahi Zeera. You commented then and called the Shahi Zeera ‘caraway seeds’. Is that what Shahi Zeera actually is then? I spent a bomb on Shahi Zeera but caraway seeds are cheaper by a lot. I think someone conned me? Also… how different is the taste of Tej Patta (Indian Bay Leaf) compared to conventional Bay Leaf? Again the price difference is mahoosive!!!
Great, thanks! Since I'm Dutch, I find myself translating Dutch, English and Indian 😄. Ah, shari zeera is caraway seed! 👍I use that a lot in my German style sourdough bread 😄 Funny how certain tastes are known and loved in certain region's and not (so much) in others. For here in the Netherlands, it is never used. One question: what is ajowan? And do you use it? Or is that for a different style?
Top, top, top upload 🙏🏾. Can you advise which spices go well with the different meats - lamb, chicken, beef, prawns etc or which spices you wouldn’t use? Currently, I tend to just put everything in as I don’t know any better 😭
The spice tin at the beginning. All the ones I see don't seal off the individual spice pots. I you don't cook Indian etc everyday won't they go off. Containers containers Containers. I am pleased you made this video.
I have the same question. All those little containers in the spice bin are not individually covered. Only the tin lid. Will they go bad if we don't use them frequently?
I think I have most of the ones you mentioned. Some, like Cumin and Paprika get a regular refresh because they're used in European cooking as well. But some things are not very often used. So do you have a best way to store them and for how long, before you should replace?
Buy whole seeds and grind them yourself. Ground spices go “dull” so fast they’re only fit to use for a month at best. But whole spices last years sometimes.
trying to expand my horizons by trying to mess around with spices not usually used in the cuisine I grew up eating, rather than which spices to try out since I don't recognize most of them I would appreciate a breakdown on how to prepare them (for example which should be added to the oil to fry for a bit, which should be ground and added later cause they burn easily, which are good for marinades etc) and a rough estimate of how much of each spice is too much or too little as we've all overseasoned or underseasoned a dish at least once in our life.
There are so many different brands of spices, and they are not all good quality. I am tired of wasting money trying different brands. Do you have an Amazon storefront where you have all of these products pre-bundled? That would help me save time and money. Please and thank you.
A super video as always - thank you 🙏 Can I make a request if it's something you can help with? I'm always burning my tempering (I have no idea why but maybe it's that I'm doing it on an induction hob?). It's ruining my curries... Maybe the answer is to know the right temps for oil for roasting these spices? Maybe you have a better idea? I need help 😂🙏
I have a cupboard full of everything, we have a great Indian Shop in Middlesbrough(Kashmir's), if you cannot get it there then it isn't available anywhere!
Oy oy saveloy!!! Shame on you! Where’s the Asafoetida??? 😂 Rest started adding it to many dishes at the take away I used in Darwen and boy oh boy, does it ever bring something special to the party! I put a tiny bit in many of my dishes and also into my ‘special mix’ powder. Good little video BTW! I’m defo coming to the restaurant when I’m next back in the UK. We need to do a spice run soon!
Very useful video thank you - unless I missed something, fenugreek seed (outside of a spice mix) was not mentioned - I use it a lot in madras but realised I don't use it in anything else - is it not common outside of mixes? If I missed it I super apologise :D
Thanks Latif, I have most of the spices, yet I feel there is an undefinable taste missing in my curries, madras, jalfreezi, vindaloo, never used mustard oil...might that be the one or asa foetida or......? Greetings from bavaria
How long will the spices last in jars? Indefinitely, or will they lose flavour after some weeks/months. Can we get a keema pilau recipe? Great work, I will have to visit you soon.
Hi my name is Peter French from Liverpool I've a chef years and I'm very keen and interested about Indian good what are main 12 Indian spice you must have spices in the kitchen thanks Peter French
I built up my spices collection and keep them in a glass sealed jar. How long do they last for? (I don’t get round to making curry too often and apparently the reason for my last failed curry was possibly due to spices being too old?)
Latif - can you please comment or make vids about side or main vegetable dishes to balance out a proper meal. We all like to make butter chicken, etc., but serving up a real meal, I want ot include some dishes that aren't so rich, and help nutriionally balance out the meal. The only side I have is a stir fry of greens, but would appreciate recipes to branch out a bit, still staying with authentic Indian food......
Hi Latif! I would really like a guide like video or more where you take us through the utensils you feel like you can help to pick . Like you start a new household you start with the essentials then expand. Take us through your list and explanation. Thanks for your very helpful and entertaining videos! Wishing you great succes from Hungary, Attila
Hi Mr Latif my Name is Gandalf and we live in Normandy France , we used to live not far from you , we are hoping to come over in February to see our clan , my question is do you use pak foods in Shelton for your supplies or is there another Asian outlet you could recommend close bye ? keep the vids coming many thanks .
Hi just lovely your videos, please can you help me I'm trying to make a mix powder but I'm really stuck please please can you help me I no you are very busy
You mention Kasuri methi gets added at the end but often you added at the start. You also mention you can make the mix curry powder with the other curry spices but in your other videos you say that you use general curry powder because it has other things in it like fenugreek and fennel
![Tee Grizzley - Blow for Blow (feat. J. Cole) [Official Video]](http://i.ytimg.com/vi/wNLN5xsx5dc/mqdefault.jpg)
I wrote a PAGE of notes watching this. Thanks for the bloody homework!! ;)
Wrote down everything and will procure. Thank you.
Wow 👌
Would like to have a video on the making/ use of spiced oils and whether they add a lot of flavour. Either Als kitchen or Stephen heap of a video on this.
Latif, you said “if there’s anything else that you would like to know” I want to know everything 😂
Lol
@@LatifsInspired ❤💕💕💫🧚🏼♀️👌🏻
I have cooked quite a few of your dishes some disasters (my fault) and some resounding successes. i live in a small town so buying spices was a problem, however some sixteen miles away is "Market Asia" I think you can guess what they sell !!. anyway moving on i live alone so when i cook i try to choose dishes i can batch and freeze , some defrost really well and others well ?? I make your pillou rice "the best" and that freezes a treat. please keep up the good work
Having been following you for a while I now have most of what you mentioned... I must have been paying attention!
please do lamb niahri recipe latif. thank you
As usual, very informative tutorial. There are just a couple more things that I need to get, but as one person has mentioned, a video on essential oils and pastes would be great too. Is there any chance you could find time to do this?
Thank you so much for the videos you post. You are truly an inspiration to us all.
Getting stocked up at home is always important. I have had many of those spices over time but I've simplified much for what I specifically like to cook. I would suggest maybe looking at the blends, which are very regional and variable vs factory made. There is one blend I don't recall you mentioning that is generally called instant pickle spice here (chili, mustard, fenugreek, salt, oil basically and I make my own a cup at a go) that is used primarily on green mangoes but honestly I find it a pretty versatile spice blend; I regularly use it on a mix of apple and cucumber for a relish however a pinch in rice is nice, or mixed with butter and used in making a ham sandwich, or sprinkled on American cheese when making grilled cheese is really good too :) As to questions: my question would be (and yes shades of my last comment here): You are invited on a 7 day canoe trip, where you get to bring a 3K food bag, where the rest of your food will be forage and fish (mostly fish). Realistically, there is not a lot of room for spices (salt is counted separately here) within that 3K total food pack, what spices would you choose to take if your choice was limited?
Instead of spice box, you can use empty jam jars or pasta sauce jars, works for me
Many people do that
If the spice jars inside don’t have lids, do they cross contaminate the flavors ?
Latif, where is your restaurant based?
i think it's in london
It's in Stoke on trent
Fantastic as usual my good man, only a couple I haven't yet bought. A vid on pastes and oils would be a great follow up video. Thankyou.
Why dont you make up little pack of each spice and put them together as required with a recipe sheet and sell them on your site. Many people cant afford to buy ALL of the recommended spices needed
Oh yes you smashed it. Please also teach us which pastes. How to store away remaining vegetables and how long they will last for before they go off. I'm 34 and I have no confidence in cooking I need to be very organized else I just can't be asked.
Usually they use pataks kashmiri paste and balti/tikka paste both found on Amazon.
@@lafluerpeter9 Yes sometimes they'll used the jar tube garlic for example and not fresh stuff. Need to know it all. I just wanna make my life easier. What are you cooking soon got a curry?
@@ozhoneybadger Jarred ginger and garlic paste has preservatives, Takes time peeling but fresh G+G is better or some asian supermarkets do frozen cubes of G+G.
Don't be fooled getting bayleaves from the supermarket as they are not the same, again any Asian supermarket is your best bet. The same I'm going to try is ditching most of my sainsbury's bought spices and go for some east end brand or taste of india on ebay.
perseverance with Indian cooking (as with any style)is key as at first you'll kick yourself as what you've cooked comes nowhere near what you'd get at a takeaway and you wonder why you try but it does get better, you've just got to master the art of timings and quantities (you can always add more but can never take away), not to burn things especially the spices and G+G as that's simply game over, if your unsure turn the heat down low, it may take a little longer but will taste better (things I have experienced myself)
Listen to chef Latiff and also don't be afraid to find other youtubers doing asian cooking, I've found a few and their all great and have different twists on their dishes you might find easier/tastier.
As with organisation like most home cooking you'll have to put the prep in first and most can be done ahead of time sorting spices out, measured in a bowl. Chopping onions/veg, but not for onion bahjis they need cutting as you do them.
There is a difference between home cooked and restaurant cooked as restaurant will have precooked stuff for quick turnover (chicken, lamb, service onions, base gravy) base gravy is the one you want to perfect as that takes a massive chunk off of cook time.
You'll find the more you do it there's a certain pattern, whole garam masalas (bay leaf, cinnamon stick, cardamom pods if called for) in the oil, onions or if not needed G+G then watered down tomato puree, then spices (to make a paste) then meat then base gravy.
As for curry I cooked a vindaloo the other night, all was swimming until I added garam masala powder near the end, either too much or not needed but I got the chilli level right so I was well impressed.
Anyway I've probably bored you too much but keep watching and with trial and error you'll get there, not everything has to be a big faff.
You can freeze veg and it will stay fine for ages.
@@lafluerpeter9 Thank you mate. Sometimes it's good to stick to one or two RUclipsrs. Too many people confuse beginners. Plus he would know hopefully the authentic ways. It's good to couple how to cook with a bit of history of why this and why that.
This video is great. A few spices I still need to get but I wouldn’t of known about. Thank you. I think a video about oils and pastes would be very helpful. Thanks again.
Can I use prunes if I don’t have that particular dried plum?
2 years later response; yes you can absolutely use prunes, it tastes very similar in Indian recipes.
Great timing! I just found an Indian supermarket close by. I was totally overwhelmed by the amount of spices. Now I know what to get. Thank you!
Sounds like you've done the same thing I did. After watching Latif's videos, I searched out my local Indian supermarket (rather than ordering online) for stuff like Methi and Kashmiri chili powder. It's somewhere I've driven past hundreds of times, but had never stopped at before.
The array of spices available was spectacular, and great value too. I've just added a few more items to a list based on this video, so I'll have to pop back in soon.
Elachi is not nice if you bite into one whilst you eating curry 🥘 my advice is take them out after curry 🥘 is cooked
I was expecting a spice box and you shared your spice cupboard. You are so kind thank you!
What about hing
Thank you very much for all your information here. For your effort of making this video.... It is really useful for me. I am very grateful. I don't think i can get fenugreek leaves in my country. Is there any substitute to it, or can i just omit it? Thanks again..
No Curry Leaves or Tamarind? Or is that a more Indian regional thing, instead of Bangladeshi?
Informative and useful! Can you do a video on the differences between regional spices used in i.e. Indian to Bengali and Pakistani food. I can always tell the difference when I eat Pakistani to Bengali food. I have asked my Bengali friends but they are not sure so as a curry chef I would imagine you have a better idea.
This video is really really awesome. What abt amchur powder? Mango powder right.... So difficult to find in this area of Italy.... How do you use it? Thanks Latif.
How do you make mint yoghurt dip when you have poppadom
I’m overwhelmed. It’s not this guy’s fault. I came here to see how I should fill my spice box with seven spices to get started.
What I get was 20 other ingredients that are a “must have!”
Overwhelmed because if I don’t have all of this I won’t make complete flavors.
CreachterZ
Find the recipe that you want to make and just purchase the spices you don’t have for that recipe. Then when you want to try a new recipe add the spices you need.
You don’t need to go out and purchase all of these spices all at once as we are home cooks not chefs in restaurants serving lots of customers.
Build your collection slowly to the meals you like. No need to get overwhelmed.
Don’t worry, Be happy & enjoy trying new recipes 😊
Any chance of putting a list up on the screen we can copy down
Interesting. I didn’t understand one thing though… when you showed cumin you showed the normal type and the more expensive Shahi Zeera. You commented then and called the Shahi Zeera ‘caraway seeds’. Is that what Shahi Zeera actually is then?
I spent a bomb on Shahi Zeera but caraway seeds are cheaper by a lot. I think someone conned me?
Also… how different is the taste of Tej Patta (Indian Bay Leaf) compared to conventional Bay Leaf? Again the price difference is mahoosive!!!
Great, thanks! Since I'm Dutch, I find myself translating Dutch, English and Indian 😄. Ah, shari zeera is caraway seed! 👍I use that a lot in my German style sourdough bread 😄 Funny how certain tastes are known and loved in certain region's and not (so much) in others. For here in the Netherlands, it is never used.
One question: what is ajowan? And do you use it? Or is that for a different style?
ajwan = caraway seed
@Linda Teders, Carom seeds
"Ajowan" sounds like it might be the same as "Ajwain". See en.wikipedia.org/wiki/Ajwain for compete description.
Top, top, top upload 🙏🏾. Can you advise which spices go well with the different meats - lamb, chicken, beef, prawns etc or which spices you wouldn’t use? Currently, I tend to just put everything in as I don’t know any better 😭
Yes. Yes.
The spice tin at the beginning. All the ones I see don't seal off the individual spice pots. I you don't cook Indian etc everyday won't they go off. Containers containers Containers. I am pleased you made this video.
I have the same question. All those little containers in the spice bin are not individually covered. Only the tin lid. Will they go bad if we don't use them frequently?
yes do one for oils and pastes
Im surprised you have them out in direct light. I thought direct light degrades the spice quicker
All my spices is in air tight containers or pots. To make this video I displayed some spices for this video
@@LatifsInspired ok chef. Just checking. I was always taught to use air tight containers and store out of sun light.
Good info for all people starting Indian style cooking. Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Paprika
Chilli flakes
Kashmiri
Cumin powder
Garlic powder
Ginger powder
Mustard powder
Not many I dint have but need to get garlic salt 😩
When should fenugreek seeds be used?
I think I have most of the ones you mentioned. Some, like Cumin and Paprika get a regular refresh because they're used in European cooking as well. But some things are not very often used. So do you have a best way to store them and for how long, before you should replace?
Buy whole seeds and grind them yourself. Ground spices go “dull” so fast they’re only fit to use for a month at best. But whole spices last years sometimes.
안녕하세요~😊❤👋👋
I love Indian food~🤩
You have a great channel here~
Paanch Phoron~I wanna get it!🤣
We need a book lattif
trying to expand my horizons by trying to mess around with spices not usually used in the cuisine I grew up eating, rather than which spices to try out since I don't recognize most of them I would appreciate a breakdown on how to prepare them (for example which should be added to the oil to fry for a bit, which should be ground and added later cause they burn easily, which are good for marinades etc) and a rough estimate of how much of each spice is too much or too little as we've all overseasoned or underseasoned a dish at least once in our life.
Hi Latif!!!! Big fan of your cooking style, as you asked ...with khara spices.. what do you recommend for moti elaichi? Aka cardamom black? 🙆♀️😀
Where's the "PROMISED" book my friend 🤔😉💙
There are so many different brands of spices, and they are not all good quality. I am tired of wasting money trying different brands. Do you have an Amazon storefront where you have all of these products pre-bundled? That would help me save time and money. Please and thank you.
Nice information, thanks so much! 🤗 I would love another video on your oils and more spices and their uses, flavor profiles.
Washington State, U.S.A.
Keep off Nutmeg as its classified as Haram.... everything else fantastic....
A super video as always - thank you 🙏
Can I make a request if it's something you can help with? I'm always burning my tempering (I have no idea why but maybe it's that I'm doing it on an induction hob?). It's ruining my curries...
Maybe the answer is to know the right temps for oil for roasting these spices? Maybe you have a better idea? I need help 😂🙏
Oh man. Can find good curry in Northern California. We made your recipe for Bir gravy and lamb Rogan josh. Just like living back in England.
I have a cupboard full of everything, we have a great Indian Shop in Middlesbrough(Kashmir's), if you cannot get it there then it isn't available anywhere!
Oy oy saveloy!!! Shame on you! Where’s the Asafoetida??? 😂
Rest started adding it to many dishes at the take away I used in Darwen and boy oh boy, does it ever bring something special to the party! I put a tiny bit in many of my dishes and also into my ‘special mix’ powder.
Good little video BTW! I’m defo coming to the restaurant when I’m next back in the UK. We need to do a spice run soon!
Very useful video thank you - unless I missed something, fenugreek seed (outside of a spice mix) was not mentioned - I use it a lot in madras but realised I don't use it in anything else - is it not common outside of mixes? If I missed it I super apologise :D
Can you please add information about when the spices expire? Thank you!
I just bought my first seasoning can.I'm officially off meat. As Salaam Alaikum
Are you using madras mix powder brother ??
Soooo helpful. Plz do more authentic Bangladeshi food, esp sylheti. I am learning and cooking from you.
Thanks Latif, I have most of the spices, yet I feel there is an undefinable taste missing in my curries, madras, jalfreezi, vindaloo, never used mustard oil...might that be the one or asa foetida or......? Greetings from bavaria
I just come across your videos thank you so much for sharing ❤👌❤ love it❤👌❤
Hi!I would like to have a recipe for 1kg masala. Send me the measurements for each spice
Amazing video, and what's even better spices are so so cheap! To most people anyway, so much flavour for the money
How long will the spices last in jars? Indefinitely, or will they lose flavour after some weeks/months.
Can we get a keema pilau recipe?
Great work, I will have to visit you soon.
Hi my name is Peter French from Liverpool I've a chef years and I'm very keen and interested about Indian good what are main 12 Indian spice you must have spices in the kitchen thanks Peter French
I built up my spices collection and keep them in a glass sealed jar. How long do they last for? (I don’t get round to making curry too often and apparently the reason for my last failed curry was possibly due to spices being too old?)
Thank you. Really injoyed watching n appreciate all your explanations. Xx
Really useful video, thanks. Defintiely reckon you should sell a complete spice kit.
Latif - can you please comment or make vids about side or main vegetable dishes to balance out a proper meal. We all like to make butter chicken, etc., but serving up a real meal, I want ot include some dishes that aren't so rich, and help nutriionally balance out the meal. The only side I have is a stir fry of greens, but would appreciate recipes to branch out a bit, still staying with authentic Indian food......
I have most of these Phew! Nigella seeds and Kashmiri chilli powdr , seem to be struggling.
Hi Latif!
I would really like a guide like video or more where you take us through the utensils you feel like you can help to pick . Like you start a new household you start with the essentials then expand.
Take us through your list and explanation.
Thanks for your very helpful and entertaining videos!
Wishing you great succes from Hungary,
Attila
Hi Mr Latif my Name is Gandalf and we live in Normandy France , we used to live not far from you , we are hoping to come over in February to see our clan , my question is do you use pak foods in Shelton for your supplies or is there another Asian outlet you could recommend close bye ? keep the vids coming many thanks .
Hi Latif , great insight into the spices . Any chance of a bir sambar sauce please. I struggled using tamarind concentrate .
Thanks Adam
You are excelente !! I learn a lot with you .Thank you for share your knowledge . I like to cook with spices!
Thanks for this video Latif, it is very informative and helpful. How long can you sensibly keep the powder spices in the spice box?
So, I assume caraway seeds are in the same family as cumin....I'll be googling it!
Respect. Thankyou. Always
Hi love your channel. Have you got a recipe for a lamb madras that I don't need a base gravy don't???
Hi just lovely your videos, please can you help me I'm trying to make a mix powder but I'm really stuck please please can you help me I no you are very busy
👍🏾
thxs man. but what about asafoetida and curry leafes and fenogreek?
Dear bhai you promised to upload Salmon fish recipe please could you do that soon 🙏🙏🙏
Hi thanks for you content. Would love to know the oils you use . There was a yellow. Kind of butter one?
Thanks David
Very interesting. You mentioned a couple I don't have at the moment, so I've added them to my shopping list.
Prue dead brilliant, mutz nutz, top dog one of the best cook streams!
Very valuable information - thank you.
Dear Latif, do you make desserts as well? Will you make some recipe videos for traditional sweets?
Can you clear up for me the word "masala"? It is used in so many places it is confusing to me. Thanks man.
Wonderful and genuine cooking content, please make more
Can you recommend a variety spice box for beginners?
Just what I was looking for. Thank you.
Can you do one day of cooking lessons in person in the kitchen where you teach us. Start to finish make 2 curries at least. We will pay.
Excellent video sir, very informative…in fact essential 😀
Why am I just finding you I am super excited to start on some recipies tomorrow x
Latifi. The bell icon does not show. Please send me recipes
You mention Kasuri methi gets added at the end but often you added at the start. You also mention you can make the mix curry powder with the other curry spices but in your other videos you say that you use general curry powder because it has other things in it like fenugreek and fennel
Very informative video, your the king of curry bhai.
Where is place to purchase cast iron utensils not the expensive colour version's and don't tell me Bangladesh!
Excellent explanation thank you Chef Latif.
Thank you for sharing. Takecare. Bye.
Can you show us how to cook plain pulao to eat with Bangladeshi roast chicken. Thank you
Just the video I was after this morning as I trot off to masala bizarre Newport 😁