that looks amazing! Just a couple of questions though. I have a Kamado, so would it be lid on or off when cooking, and what Temp to set it at for indirect cooking after the initial putting the pot in the coals??Or should I just stick to an open fire for this 1>?? ALSO my main Question. I have used spanish clay pots for years, and the main thing you never do, is put a pot on red hot heat, as it will cause thermal shock and can crack the pot, so am just intersted in how your pots do not crack or is there a knack to it? as I always introduce the heat gradually to ceramics. not in anyway a criticism. Love your books though, look forward to a reply, keep up the good work!
suprised, I own 3 of your books and you say to remove the seeds if you don't want heat? I have been cooking and researching chillies for decades, the hottest part of a chilli is not the seed, they aren't that strong, the pitch or light flesh is.
Hi Dan! Another great video. Your new book will make sure that this will be a great summer! I guess you are using a clay pod, right? Can you recommend one? Have you tried a Dutch Oven? Are they any good or do they lack in the steaming properties of clay pods? Thanks again!
Thanks Stephan. Haven't tried a dutch oven but would if I had one. Go for it. I bought my clay pots in Sri Lanka though I do have a small one I bought in the UK and it works really well on the BBQ. No brand. It was imported from India.
" great guys cooked both their Currys i love Mistys Bengali curry
Great video and step by steps for those non the wiser, i’ve both your books and use both for my family. Great collab, 🌶❤️👊
Excellent videos guys
Lovely weather, good dinner... perfect! :)
Looks amazing, and a really enjoyable watch too!
looks absolutely delectable , very nicely prepared. Looking for more drooling recipes.
It’s working for me now👍🏻
Watched on replay 👍🏽
Loved the video Dan. That champari was the real deal!
Cheers RIchard. Can't believe we forgot to do the taste test!
@@DanToombs half a job :D
Looks amazing Dan.
Amazing video!
An American and an Englishman cooking indian food. What a wonderful picture of an integrated society. 😂
that looks amazing! Just a couple of questions though. I have a Kamado, so would it be lid on or off when cooking, and what Temp to set it at for indirect cooking after the initial putting the pot in the coals??Or should I just stick to an open fire for this 1>?? ALSO my main Question. I have used spanish clay pots for years, and the main thing you never do, is put a pot on red hot heat, as it will cause thermal shock and can crack the pot, so am just intersted in how your pots do not crack or is there a knack to it? as I always introduce the heat gradually to ceramics. not in anyway a criticism. Love your books though, look forward to a reply, keep up the good work!
suprised, I own 3 of your books and you say to remove the seeds if you don't want heat? I have been cooking and researching chillies for decades, the hottest part of a chilli is not the seed, they aren't that strong, the pitch or light flesh is.
I imagine that is quite spicy too. To be honest, I don't remove anything. Add more perhaps. I have tried some pretty spicy seeds though.
Hi Dan! Another great video. Your new book will make sure that this will be a great summer! I guess you are using a clay pod, right? Can you recommend one? Have you tried a Dutch Oven? Are they any good or do they lack in the steaming properties of clay pods? Thanks again!
Thanks Stephan. Haven't tried a dutch oven but would if I had one. Go for it. I bought my clay pots in Sri Lanka though I do have a small one I bought in the UK and it works really well on the BBQ. No brand. It was imported from India.
Clay pod? You mean pot.
Video working
Good to hear.
Where was the taste test 🤔
We forgot to do it. Took loads of photos of the taste test but no video. LOL
@@DanToombs i knew it was going to be nice 😋. Only pulling ya leg pal and i love this method and style of cooking 👌👍🍺🍺
@@philipatkinson7039 Thanks Philip.
Is there anybody there 👀😂
I'm here. No video though. Don't know what's happening.