He's so unlike all these other chefs who go around calling every savoury Indian dish as ‘curry’. Appreciate his profound knowledge about Indian cuisine.
Pretty sure that's just a general technique, my very North western European mum does the exact same. Don't think she picked that one up from her one Indonesian great grandma xD.
The fact that he took the time to name every spice in the masala box in it's proper Hindi name both surprised and impressed me. I was so happy he took the time to learn those. He's really knowledgeable about Indian cuisine!
@CHRISTIAN KNIGHT Indians don't eat only hard food, we also eat Kadhi, kari, Rasam, Sambar, Pandhra rassa, Tambda rassa... list goes on. and best thing is every dish tastes different. And these recipes are in kitchen from centuries ...
Cant blame them, remember how when you give neat peg of whisky to some beginner and they fail to identify different flavors inside the whisky or difference between different types of whisky because they are getting overwhelmed by the heat and burn of alcohol? Thats what indian spices do to the pallates of goras. All the difference spices taste same for them.
This is the best explanation of Indian cuisine by a foreigner I've ever seen. Otherwise mostly people think just adding curry powder makes the dish Indian.
Indian Moms would be proud after seeing the chef measure water for rice the Indian way. btw this was just like an everyday non-veg meal for an Indian household.
@@ramanathkamat and the way he cooks the curry without putting the turmeric and spices to cook in the oil first makes me wonder. we never cook curry this way, we always cook the spices with the turmeric first then add the meat. this way the flavors meld together and the turmeric does not taste bitter.
And then imagine how much larger and therefore more varied India is compared to France, so in a way French powder for French food makes even more sense.
This is perhaps the best masterchef from another country (other than India) he just speaks facts and accurate information and isnt dumb like other chefs who think anything Indian is a curry... this guy speaks knowledge, look at his confidence and voice tone mates, he seems so badass as well, extremely classy
@@robertloader9826 i never said it's exclusive to india...he's teaching how to cook INDIAN food and iam just relating to what i know from my culture about INDIAN food...hey for all i care, it's your grandmother's secret common sense!😅
He actually made a proper raita lol, first time seeing a western chef make raita, damn this guy's knowledge of desi cuisine is good. And that 'aloo gosht' actually looks authentic 😅. Great chef
There is no proper raita and I disagree raita came from rai.... Raita is just flavoured curd and there are thousand ways to make it... Boondi, tamatar pyaz, bathua, pineapple, jeera dahi... Rai wala jo Yeh banaya of course.. Mint ka raita, dhaniya ka raita, mirch ka raita, tadke wala bina tadke wala, kheere ka raita, mooli ka raita, papeete ka raita, .... And probably 500 more...
@@ThePrashantpandey82 it's called raita only in North, south me equivalent of dahi ki chutney or kachumber.. mainly used by meat eaters. Vegetarians use plain curd and rice to finish a meal or curd with sugar to get a bit of Sweet taste. Else use butter milk. With meat dishes we use dahi chutney with onion ,chilli green mint, coriander , sometimes chopped tomatoes. In some cases all these are lightly coated with yoghurt and it's called kachumber in some areas. Boondi or red chilli powder etc is a pure north Indian thing.
@@heliossggiri1841 it's simple he pronounced them accurate as an indian would, that's coz where ever he learnt it from he paid attention not just in their uses but even in how to say their names
I appreciate Ray's profound knowledge about Indian food and cuisines and cultures . I mena he knows no beef is involved in anything and all things are freshly prepared with love and care . Hats off to our Indian mothers and chef for giving us such fantastic authentic dishes .....which arguably are best in the world by far any snacks or something sort of that . For me atleast.
No beef is involved in anything? That's very wrong to say. You're completely ignoring a very big part of the population, who indeed eat beef and on a very regular basis at that.
This in probably the only video in RUclips where a western chef actually is on point about some very basic knowledge of Indian cuisine, cooking method/styles. India as a country has so much diversity that the person standing next to you will cook differently than you with the same ingredient. He seems to cook so effortlessly and without the fancy fanfare, uses simple ingredients we daily use, points out crucial technique as a mother does to her daughter before marriage and comes up with a very beautiful menu as if he does it everyday for living. All in all it shows that Indian food is was and never will be only Curry powder and done. Well done Chef, hats off. RESPECT. Aptly titled video also.
The MYstic TV - In Hindi the thing that British call curry powder is definitely originated from south India. I think it is called Madras curry powder, although I am not absolutely sure.
In Bihar kari is made of Curd and gram flour and we don't say anything other than that as currry. WESTERNERS call everything non veg and veg with viscous fluid curry.
This masala box is like mandatory in every Indian kitchen, there is a popular sayings from Indian grandma's, this masala box is way enough for all the minor problem in your body.... It's a village medicine box which build up immunity
Peeling ginger with a spoon is like the simplest & basic knowledge for a chef & it's amusing to see the some of the contestants getting suprised by it.
@Tauhida Nabila illegal Bangladeshis away.* Modi has introduced 30 day medical visa for those who seek indian visa to see a doctor. Stop reading fake news. *UNESCO has declared fake news as the biggest threat to humanity.*
@Tauhida Nabila lol seems you always read fake news. It's for those who don't have citizenship who illegally came in India. Infact every country does that. I know you are only concerned about your community ppl only. Don't worry they are safe. Don't read fake news. Only those will be thrown out who doesn't belong to india.
@@ginabindari5184 Gordon Ramsay when by himself teaches us a lot about Indian Cuisine and it is very enlightening, I agree. But his knowledge on Masterchef USA is heavily undermined because of the emphasis on the drama between the contestants, how ‘tough’ the challenges are, with how much flair the chefs can cook and so on. That is why I don’t prefer Masterchef USA much. I can’t learn a lot from there(although I know the show ain’t really for teaching me either).
As an Indian who is fond of cooking shows I must say this chef was the best in explaining n cooking indian food out of alllllllllllllll the ones I hav seen...
@@v.a307 i have not said it's perfect.... My comment says it's the best explanation n cooking.... I'm sure ur a very great authentic Indian cook so good luck with that.....
No worries ya... May be some misunderstanding.... I hav seen so many foreigners cook our Indian food n I agree with u that they are often nonsense... This guy atleast tried for a better explanation so I was happy with that... Rest I agree with you 😊
Traditionally we put cunim seeds (which is not dry roasted) in the oil first let it crackle then we add ginger garlic paste, then onion and then tomatoes.
He did it right. Cumin dry cracking if good for chicken dishes as he didn't add any sort of cumin powder later. Onion goes first and then ginger garlic as onion taken more time to caramelize than ginger. Ginger before onion will lose its scent. Tomato should be last even after chicken as onion has the most water and will not let the chicken protein bursts out as it fries in oil.
@@erabhikdasgupta we simply do not add roasted cumin or in the powder form in curries, when you cook cumin powder furthermore it tends to give was bitter taste because it starts to get burnt, roasted cumin powder (bhuna jeera powder) is used mostly to in preparing raita.
Chef Ray has a profound knowledge of Indian Cuisine. It was so fascinating to watch him measure rice the 'right Indian way'. Hoping for more such content on MasterChef World. You have every Indian's approval here!
So one thing I learned from my grandmother!! Yes we are Indian and when we making our chicken curry … we add our tomatoes when frying off the spices and chicken .. then give it color .. and from a professional chefs point of view it makes sense instead of dumping the tomatoes after the potatoes .. you’ll get a deeper depth of flavour if you brown the tomatoes off in the spices ..
It's also because they have shot it well, many times when the chef's actually teach the contestants, they truncate the whole thing for tv and audience feel as if they showed nothing. Either way, he is one of the best instructors on tv.
Yup and fry the chicken and potato seperately perhaps before adding into the caramelized tomato gravy? I guess, that would add a whole world of flavours to this amazing dish.
Loved the chef's knowledge about indian cuisines. All checked: Curry powder not a thing (checked) turmeric seasoning (checked) rice measurements (checked) squeezed cucumbers (checked) For those trying it, some tips to make it better: 1. Rather than adding cinnamon after onion-ginger-garlic, put a red chilli, some cumin, 2-3 cardamom, cinnamon, 2-3 cloves in oil and light fry them before adding onions and fry them a bit before adding ginger-garlic paste (it will ensure curry is not bitter in taste). 2. try adding tomato puree before potato and chicken and sauté them until u see oil starting to appear on top of the puree. 3. Sauté till oil is lessened. 4. Semi-fry potatoes before putting it in this. 5. Then, add chicken then the rest of the process is correct.
Wow ... He actually knows Indian cuisine and his definition of curry is absolutely right. 'Curry' is not a name what we use here he knows that too and 'kari' also means 'meat' here in Tamilnadu.
His knowledge regarding Indian Cuisine & the reasons of doing what 'we' do, such as using turmeric (health benefits) or other things & it's really commendable!
I was very critical of Ray's Italian tomato sauce and of course he is a Chef and his knowledge and skills are on display here! So far by 6 minutes I'm fine with his interpretation of chicken curry. I learned curries from my Indian roommates in college 40 years ago. We ground our spices with a mortar and pestle, fried them in ghee, sauteed the onions and garlic with the spices and then added the protein and several tiny very hot whole chilis. I see nothing to criticize Ray, well done! I do more/mostly Thai curries and cooking now and I make my own fresh Thai curry pastes with galangal, shallots, lemon grass, chilis, and my freshly picked kafir lime leaves Bai Magrood, garlic, shrimp paste, fish sauce etc.
He could actually cook it Indian style .. amazing. He wasn’t trying to make it modern, just simple basic Indian cooking techniques and spices... Loved it
@@hydacanal by the way British pronounced it it changed to kari See this comment section i am like Whatt?? If a word comes from hindi to English then u people take the pride But when its tamil which is actually a pride to india being the only oldest living language u people never take any pride but just question Ignorant
Finally someone spoke the truth about Kari! It’s not Curry! Kari - Tamil word - Can be any stir fry or gravy using vegetables or meat. Even the curry leave’s etymology is from Kariveppilai leaves which is the true name in Tamil. 👏🏼👏🏼 Thamizhin perumai ulaga medaiyil ❤️
The British had a strong presence in Bengal. In the Bengali language, _Torkari_ means any dish with gravy; it can also mean a stir-fry dish but that's less common. _Korai_ or _Karai_ in Bengali means the wok or pan that food is cooked in. Anyways, the British usage of "curry" was also influenced by the Middle English word _cury_ (pronounced "coory") which came from the French _cuyre_ which means 'to cook'.
@@hellolastname9556 Suppose we have one recipe. That recipe will have a hundred different ways of preparing it depending on the region and family you grew up with.
Kari -tamil word 👌💥I'm amazed that this chef knows exactly, where this word derives and what it means and also the way he pronounced all the hindi names of the spices.
I'm amazed the chef has heard of Tamil... a vast, vast majority of the speakers are in Tamil Nadu. I have a number of South Asian friends here in the US that have never heard of it. On that note, a majority of Indian immigrants to the US are North Indian, thus foods like naan and butter chicken are what's popular here, not idlis or dosas.
indian's who watch this video will be shocked because this chef is wonderful, he followed every single step that indian mother prepare food for there family. iam suprised that the way he cooked, the rice, measuring water, chicken curry and don't miss the masala box.. absolutely truly in indian style, A big thump up👍👍👍👍👍👍 to this chef..... Eat indian food stay healthy. jai hind.
Based on how he talks about the ingredients and their treatment, we can see how he respects the Indian food culture and the dishes themselves. Any chef that goes to such lengths to respect culture and understand recipes so delicately is a true masterchef.
Yeeees!!! Someone finally explained the concept of CURRY!! There’s no such thing in Indian cuisine. They all have their unique names. But in English, every Indian dish is curry. Also the curry powder! Thank you for explaining! Again there’s no such thing in India.
Chef Ray McVinnie gave the perfect explanation for the word Curry. It is a Tamil word "KARI". I'm so excited to see the chef has lots of knowledge on Indian cuisine. 💖💖
This guy is amazing... He knew how to cook rice where there were no measurements and that's Indian granny's cooking... My granny taught me that.. How cool..
First things first:- There's an order of things to be done while doing Indian Cuisine. 1)Put in the oil in the pan. 2)Wet roast all the whole spices. 3)Add Ginger-Garlic Paste. 4)Then Add Onions 5)Add Desired Spices. 6)Chicken/Veggies Its the Basic Follow up you should be following during cooking Indian Food for Maximum Taste and Aroma.
Nope. That just done in your house maybe. Every indian household has thr own way and order of adding ingredients. I like to put my veggie or chiken in oil frst thing first and thn any spice .
If I'm eating any non Indian made Indian food, it'd be him or Gordon (assuming I can afford that) and I'd know it's authentic. He knows what he's doing...
The chef explained how to cook rice and measure water for perfectly cooked rice ...is the same way my mother taught me whn i was 10 years old ...i loved chef's knowledge abt indian home cooking way
I love this chef.. he has put in some real effort in learning about indian cuisine and not just generically call everything “curry”.. i love how he treats food with respect and not act like an entitled white man.. 🙏🏻 love from india..
Dude has spent a lot of time with Indian moms and dads in the kitchen. This is closer to actual Indian cooking than I've seen from most western attempts.
well not all indians cook rice that way. In Bengal , we put extra water in the rice and when rice gets cooked , we drain the starchy extra water. Bam , done. That's how we / many people do.
10:01 I like this man's exchange with the onlookers. As much as he knows more than them, he doesn't treat them like they're inferior or something. Just because they know more about one field, I've seen pro chefs treat home cooks like they're children as if they aren't all adults in that room
The spice box is missing an essential ingredient Dhania powder (Coriander powder). Also, they used vegetable oil (refined) which is not typically Indian. We usually make Chicken in mustard oil or ground nut or coconut oil..
@@PrakashSharma-ez1ce it's has always been like that... European and American health agency consider mustard oil to be harmful to heart after a long term use... That is why you will never see them cooking with mustard oil
That chef has definitely spent some time, cooking inside an Indian household with an Indian Mom. And you can tell, he is passionate about food and his work. He is the first one who knows and spells the spices correctly and in hindi that I have seen so far. The bummer was he knows the household rule for most Indian homes for cooking rice. We actually do use it daily.
Just b4 taking out the chicken ....along with garnishing it with coriander leaves...u can put a dollop of ghee + garam masala...then mixed it with the chicken tenderly....that will add extra flavor to the piping hot chicken curry b4 the actual serve !!! I really respect the chef. He knew the Indian style cooking quiet properly...the best thing he was not at all pompous but knew his brass stacks !!!
4:55 me explaining my mum what foreigners do on my day 1 of abroad study. I love how much detail he is getting into with my culture. He’s def earned my respect.
The way he cooked the meal and knew all the names of spices, he must have learnt in a indian household. After a long time seen a non indian chef cooking such simple dish with no unnecessary cream or milk or "curry" powder 😂👌👍
Omg ...he definitely got the knowledge ..I approve him ! Good job sir!! And thank you so much for proper representation of our culture and our food !! Huge respect!!
Not only spices, he is having deep knowledge, how to cook the Indian recipe I was thinking my mom only use finger to measure the water level 😅 Respect & Love from India❤️
The exact contents must be cumin,fennel,pepper,fenugreek,mustard the box1.cardamam,chinnamon,bringeleave,clove,,the other curry spices box2. Turmeric powder, chilli powder, curry powder, coriander powder,...box3 Perfect indian kitchen
@@kirtigautam4766 - I find cumin and mustard to be competing spices in a tadka. Usually, both can be used but an excess of either spoils my pallette. Just a personal preference.
He's so unlike all these other chefs who go around calling every savoury Indian dish as ‘curry’. Appreciate his profound knowledge about Indian cuisine.
Loved you in Akira lol
@@anuragbhattacharjee144 Ab kya hi bolun main🤐
@@Call_me_Cheems kangana is best.
@@kushagradhidas Bilkul bhai😀
Anurag ji, Bombay velvet ko remake Karo.
He did that rice water measuring the indian way, i am sure he has learned that from some indian mom 😅
Same here in Japan we use the finger technique to know the ratio of water to rice
Pretty sure that's just a general technique, my very North western European mum does the exact same. Don't think she picked that one up from her one Indonesian great grandma xD.
omg my mom taught me the samd way😂
All Asians do it this way. Western cultures don’t rely on rice as much, so I can forgive their ignorance 😅
I used to measure water same way to cook rice, as my mummy has taught me.
The fact that he took the time to name every spice in the masala box in it's proper Hindi name both surprised and impressed me. I was so happy he took the time to learn those. He's really knowledgeable about Indian cuisine!
It sounds like he's legitimately spent time there; maybe even cooked with some Indian aunties (perverts get your minds out of the toilet).
Please. Called different things in other Indian languages. Might as well just said it in English
@@bobbythomas5357 keep hating
@@bobbythomas5357 Lol he said their names in Hindi, which, considering it's the official language of India, is a pretty good choice imo
@@arnavtalwani_ Hindi is one of the official languages of India..
"Curry is not something that you add curry powder into it"
That's true
Mom be like " curry powder ? Ye kya chij he"
we generally don't use this 'Curry' word also...
@CHRISTIAN KNIGHT so basically British boiled water and Indian spices is now British invented curry..
@CHRISTIAN KNIGHT Indians don't eat only hard food, we also eat Kadhi, kari, Rasam, Sambar, Pandhra rassa, Tambda rassa... list goes on. and best thing is every dish tastes different. And these recipes are in kitchen from centuries ...
@CHRISTIAN KNIGHT Just tell me when did saucey currys invented in uk?
I appreciate his knowldge about spice names in hindi.
Ikr what a goat
Yes, i'm surprised that he knows this much
He also told that curry comes from tamil word kari....and ts meaning...he is deep into cooking
Really we have to appreciate him because he teach them how to do rice and rayatham (curd receipe) properly as Indian does it that Karnataka styles.
@@ramanimohan1114 do you cook chicken like this? Cause I don't think it's a proper recipe!?
I love how he is gentle, complimenting others, fun and educating at same time. Chef Ramsey presents like he has 4 meetings to attend after.
Still Ramsay is love ❤️❤️
He actually might have those 4 meetings after 😂
He definitely has 4 meetings to follow
*Finally someone from outside India who knew what “curry” is and didn’t just threw the word around* 😅❤️
Even Kurkure tastes like curry for them
What is the name of the chef
@jeetendra- chef Ray McVinnie
Cant blame them, remember how when you give neat peg of whisky to some beginner and they fail to identify different flavors inside the whisky or difference between different types of whisky because they are getting overwhelmed by the heat and burn of alcohol? Thats what indian spices do to the pallates of goras. All the difference spices taste same for them.
Yeah ...😀
I'm so glad they didn't use the stereotypical indian music behind 😭😂
Exactly.thank god
omg that stereotypical classical Indian music is such a cliche
😂
ting...ting....tingting....trrrriiiinnggg
I too man😅😂
I'm so glad that chef know every way to cook India food in right way.
Mentions Indian Cuisine in the title.
Indians : *We have been summoned*
😂😂😂
Arey bhai bhai bhai bhai 😂😂😂😂
@@Aakaay______108 🤣🤣🤣
Absolutely.
It's the algorithm
His knowledge is so authentic that you can tell how much respect he has for Indian Cuisine.
If he had any knowledge he would have known that Raita is curd or yoghurt, NOT mustard seeds!
@@js0988 raita is made from curd, but the name comes from mustard seeds, rai or raee as we call them in hindi. Because they are a key ingredient.
@@js0988 dude chill. It was a little error doesn't mean he doesn't have any knowledge
@@js0988 no he was actually correct it has a different meaning
@@js0988 it wasn't raita but it was rai which is hindi name of mustard seeds
This is the best explanation of Indian cuisine by a foreigner I've ever seen. Otherwise mostly people think just adding curry powder makes the dish Indian.
Indian Moms would be proud after seeing the chef measure water for rice the Indian way. btw this was just like an everyday non-veg meal for an Indian household.
pretty sure that way is used by practically everyone
We don't cook rice that way. The extra water is strained with a cloth.
@@ramanathkamat and the way he cooks the curry without putting the turmeric and spices to cook in the oil first makes me wonder. we never cook curry this way, we always cook the spices with the turmeric first then add the meat. this way the flavors meld together and the turmeric does not taste bitter.
@@ahuramazda323 bengali people makes curry like that we call it marinated chicken
@@priyasaha343 YES BUT YOU FRY THE CHICKEN OR FISH FIRST TO COOK THE TURMERIC. ALSO ADDED TURMERIC IS FRIED IN OIL NOT BOILED LIKE THIS VIDEO.
Mix all French herbs and voila: “French powder for French food” . Best way to describe how big a joke “curry powder” is
Yaa
I was about to comment this🤣
Yea some people think about Curry powder is the Actual Spice but nope
Herbs de Provence is kind of like French Powder I think
I have to admit I really love using curry powder 😁
And then imagine how much larger and therefore more varied India is compared to France, so in a way French powder for French food makes even more sense.
This is perhaps the best masterchef from another country (other than India)
he just speaks facts and accurate information and isnt dumb like other chefs who think anything Indian is a curry...
this guy speaks knowledge, look at his confidence and voice tone mates, he seems so badass as well, extremely classy
This guy knows the Indian household secrets...that finger technique for the water in rice says it all😃👌
As if that's exclusively Indian. Common sense.
@@robertloader9826 i never said it's exclusive to india...he's teaching how to cook INDIAN food and iam just relating to what i know from my culture about INDIAN food...hey for all i care, it's your grandmother's secret common sense!😅
@@robertloader9826 Snob
@@bread2951 Easy tiger!
Lol hell yeah....
He actually made a proper raita lol, first time seeing a western chef make raita, damn this guy's knowledge of desi cuisine is good. And that 'aloo gosht' actually looks authentic 😅. Great chef
Raita is north Indian. In south we have different names for it and make it differently in different areas and among different communities.
There is no proper raita and I disagree raita came from rai.... Raita is just flavoured curd and there are thousand ways to make it... Boondi, tamatar pyaz, bathua, pineapple, jeera dahi... Rai wala jo Yeh banaya of course.. Mint ka raita, dhaniya ka raita, mirch ka raita, tadke wala bina tadke wala, kheere ka raita, mooli ka raita, papeete ka raita, .... And probably 500 more...
@@ThePrashantpandey82 it's called raita only in North, south me equivalent of dahi ki chutney or kachumber.. mainly used by meat eaters. Vegetarians use plain curd and rice to finish a meal or curd with sugar to get a bit of Sweet taste. Else use butter milk.
With meat dishes we use dahi chutney with onion ,chilli green mint, coriander , sometimes chopped tomatoes. In some cases all these are lightly coated with yoghurt and it's called kachumber in some areas. Boondi or red chilli powder etc is a pure north Indian thing.
Y'all just enjoy your food
If they can sell Burgers and Pizzas across every streets on India why cant a western chef (remember he is a chef not a street vendor) make raita
For the first time I see authentic Indian dish by a foreigner chef other than Gordon Ramsay.
Respect from India.
His hindi pronounciation of the spices shows his dedication to cooking
I don't how this made him dedicated!!!!! especially towards cooking!!!!!!!!
@@heliossggiri1841 it's simple he pronounced them accurate as an indian would, that's coz where ever he learnt it from he paid attention not just in their uses but even in how to say their names
@@biswajyotidas6236 well I got a satisfactory answer..
I hate to be that guy but it's "Pronunciation"
@@manofyourdreams481 yes, thank you...I m class 10 fail
I showed this episode to mom by saying "see mom,a foreigner know so much about Indian food" and she replied "Aur chala mobile."😭
Lol
Legendary Indian mummies LOLZ
lol mom!
when I got covid positive... mom was like aur chla phone🙂
@@mohima1329 🤣🤣🤣🤣🤣🤣
I appreciate Ray's profound knowledge about Indian food and cuisines and cultures . I mena he knows no beef is involved in anything and all things are freshly prepared with love and care . Hats off to our Indian mothers and chef for giving us such fantastic authentic dishes .....which arguably are best in the world by far any snacks or something sort of that . For me atleast.
No beef is involved in anything? That's very wrong to say. You're completely ignoring a very big part of the population, who indeed eat beef and on a very regular basis at that.
@@aaryasharath8427indians don't eat beef
This in probably the only video in RUclips where a western chef actually is on point about some very basic knowledge of Indian cuisine, cooking method/styles. India as a country has so much diversity that the person standing next to you will cook differently than you with the same ingredient. He seems to cook so effortlessly and without the fancy fanfare, uses simple ingredients we daily use, points out crucial technique as a mother does to her daughter before marriage and comes up with a very beautiful menu as if he does it everyday for living. All in all it shows that Indian food is was and never will be only Curry powder and done. Well done Chef, hats off. RESPECT. Aptly titled video also.
he was spot on about "KARI" the tamizh word. The word curry didn't actually originate from curry leaves. This chef really knows his stuff.
It actually originated from the word Tarkari. Bengali, Odia, Assamese and Bihari people commonly use this word.
@Dhiniesh Prabagaran British took the word kari from Tarkari during the time Kolkata was capital.
The MYstic TV - In Hindi the thing that British call curry powder is definitely originated from south India. I think it is called Madras curry powder, although I am not absolutely sure.
@Dhiniesh Prabagaran Same thing in Telugu, it's karivepaku (kari vepa aku - literally curry tree leaf).
In Bihar kari is made of Curd and gram flour and we don't say anything other than that as currry. WESTERNERS call everything non veg and veg with viscous fluid curry.
0:45 the irony here
This masala box is like mandatory in every Indian kitchen, there is a popular sayings from Indian grandma's, this masala box is way enough for all the minor problem in your body.... It's a village medicine box which build up immunity
Most houses have that...
Exactly...thanks for sharing
Peeling ginger with a spoon is like the simplest & basic knowledge for a chef & it's amusing to see the some of the contestants getting suprised by it.
Fresh Ginger isnt used worldwide
0:28 Paprika is close to the 'Deeghi Mirch' among Indian chili powders.
One of the few non-Indians who really understands Indian food. Someone offers him Indian citizenship.
I think he is happy being a Kiwi.
@Tauhida Nabila I heard you read fake News
@Tauhida Nabila illegal Bangladeshis away.*
Modi has introduced 30 day medical visa for those who seek indian visa to see a doctor.
Stop reading fake news.
*UNESCO has declared fake news as the biggest threat to humanity.*
@@sathvikpasumarthy 😂
@Tauhida Nabila lol seems you always read fake news.
It's for those who don't have citizenship who illegally came in India.
Infact every country does that.
I know you are only concerned about your community ppl only.
Don't worry they are safe.
Don't read fake news.
Only those will be thrown out who doesn't belong to india.
Can we just appreciate the deep knowledge he has about Indian food
I loved it that he said curry powder is an English thing and we DON'T use olive oil at all for cooking so if they make indian food USE VEGETABLE OIL😌😂
Or ghee.
What is vegetable oil?
@@DevKulkarni groundnut oil, sunflower oil, soyabean oil, mustard oil and all
Those devil's in your school made you xhanfe your username , didn't they?
Or mustard oil
Just listening to this man made me learn more about Indian spices and curry than all of Masterchef Canada, Ireland and USA combined
Might be indian mom in his last life
Don't forget Gordon Ramsay!
@@ginabindari5184 Gordon Ramsay when by himself teaches us a lot about Indian Cuisine and it is very enlightening, I agree. But his knowledge on Masterchef USA is heavily undermined because of the emphasis on the drama between the contestants, how ‘tough’ the challenges are, with how much flair the chefs can cook and so on. That is why I don’t prefer Masterchef USA much. I can’t learn a lot from there(although I know the show ain’t really for teaching me either).
Hey, fly down to india man if you may. You will find tons of different flavours not just "curry-ish" hot& spicy. 🙏❤️ Namastey
@@WheelOfThought I’m big on Indian food my man. I am currently in India enjoying delicacies from all four corners haha
Chef Ray has done a really good research on Indian cooking, quite knowledgeable. Plus, the curry powder logic was on point.
As an Indian who is fond of cooking shows I must say this chef was the best in explaining n cooking indian food out of alllllllllllllll the ones I hav seen...
@@v.a307 i have not said it's perfect.... My comment says it's the best explanation n cooking.... I'm sure ur a very great authentic Indian cook so good luck with that.....
No worries ya... May be some misunderstanding.... I hav seen so many foreigners cook our Indian food n I agree with u that they are often nonsense... This guy atleast tried for a better explanation so I was happy with that... Rest I agree with you 😊
Traditionally we put cunim seeds (which is not dry roasted) in the oil first let it crackle then we add ginger garlic paste, then onion and then tomatoes.
Yesssss searching this comment we first put dry ingredients to wet ingredients 💜
He did it right. Cumin dry cracking if good for chicken dishes as he didn't add any sort of cumin powder later. Onion goes first and then ginger garlic as onion taken more time to caramelize than ginger. Ginger before onion will lose its scent. Tomato should be last even after chicken as onion has the most water and will not let the chicken protein bursts out as it fries in oil.
Was searching for this comment 🥺
@@erabhikdasgupta we simply do not add roasted cumin or in the powder form in curries, when you cook cumin powder furthermore it tends to give was bitter taste because it starts to get burnt, roasted cumin powder (bhuna jeera powder) is used mostly to in preparing raita.
Exactly!
This man's basics are on point.
He explained the Indian dish so perfectly and every small tips and tricks.
Chef Ray has a profound knowledge of Indian Cuisine. It was so fascinating to watch him measure rice the 'right Indian way'. Hoping for more such content on MasterChef World.
You have every Indian's approval here!
His hindi pronounciation is really good and doesn't have that weird accent most non hindi speakers have.
@Indian Streetshietters bruh u still think this old joke makes u look edgy.
@@pritamraghuvanshi450 don't reply to him bro, he's doing it for attention. Don't give him the satisfaction
@Indian Streetshietters how do you say that??!
So one thing I learned from my grandmother!! Yes we are Indian and when we making our chicken curry … we add our tomatoes when frying off the spices and chicken .. then give it color .. and from a professional chefs point of view it makes sense instead of dumping the tomatoes after the potatoes .. you’ll get a deeper depth of flavour if you brown the tomatoes off in the spices ..
I really like how this masterchef is more about teaching than showboating and just good camerawork.
On the other side is our version.....
It's also because they have shot it well, many times when the chef's actually teach the contestants, they truncate the whole thing for tv and audience feel as if they showed nothing. Either way, he is one of the best instructors on tv.
He should've gotten a pressure cooker for the rice. I would have loved to see their expressions with each whistle lol.
😂😂
😅
😂😂😂
😂😂
But we usually don't use pressure cooker for Basmati rice
Well done. The only criticism I have is that you'd normally caramelize the tomatoes with the onions and get more home style curry.
Yup and fry the chicken and potato seperately perhaps before adding into the caramelized tomato gravy? I guess, that would add a whole world of flavours to this amazing dish.
Thank you for clearing the misconception of curry powder.
Curry powder (more of a British thing) and curry are two different things.
4:37 finally someone said it half the people on the internet sort of go generalizing curry powder, there's no such thing as curry powder.
Loved the chef's knowledge about indian cuisines. All checked:
Curry powder not a thing (checked)
turmeric seasoning (checked)
rice measurements (checked)
squeezed cucumbers (checked)
For those trying it, some tips to make it better:
1. Rather than adding cinnamon after onion-ginger-garlic, put a red chilli, some cumin, 2-3 cardamom, cinnamon, 2-3 cloves in oil and light fry them before adding onions and fry them a bit before adding ginger-garlic paste (it will ensure curry is not bitter in taste).
2. try adding tomato puree before potato and chicken and sauté them until u see oil starting to appear on top of the puree.
3. Sauté till oil is lessened.
4. Semi-fry potatoes before putting it in this.
5. Then, add chicken then the rest of the process is correct.
Wow ... He actually knows Indian cuisine and his definition of curry is absolutely right. 'Curry' is not a name what we use here he knows that too and 'kari' also means 'meat' here in Tamilnadu.
" Kaai kari " for Vegetables and green leafy veg too
Kari actually means that which is fried a lot ie almost burnt
The chef rightly mentioned the Tamil word "Kari" which transformed into english word curry
His knowledge regarding Indian Cuisine & the reasons of doing what 'we' do, such as using turmeric (health benefits) or other things & it's really commendable!
1:25
MasterChef: Traditionally the water level goes upto the first crease
The Asian contestant: yeah I see Indians are Asians too.
we are people of color, our food just tastes better coz we know how to..
@@NurashikinBinteARahim agreed
I was very critical of Ray's Italian tomato sauce and of course he is a Chef and his knowledge and skills are on display here! So far by 6 minutes I'm fine with his interpretation of chicken curry. I learned curries from my Indian roommates in college 40 years ago. We ground our spices with a mortar and pestle, fried them in ghee, sauteed the onions and garlic with the spices and then added the protein and several tiny very hot whole chilis. I see nothing to criticize Ray, well done! I do more/mostly Thai curries and cooking now and I make my own fresh Thai curry pastes with galangal, shallots, lemon grass, chilis, and my freshly picked kafir lime leaves Bai Magrood, garlic, shrimp paste, fish sauce etc.
He could actually cook it Indian style .. amazing. He wasn’t trying to make it modern, just simple basic Indian cooking techniques and spices... Loved it
True while indian chefs ruin dishes by trying to make them modern
Kari = meat. It's a Tamil word. I am very humbled to see Indian cuisine being represented in an international show like MasterChef 😁😁👍👍.
Every word you see is a tamil word 😂
@@nithinr5452 actually that's true the British took that into their dictionary, also "Cash" that comes from kaasu
Oh so that's how word "curry" arrived. I'm from North India this is new to me
@@nithinr5452 the chef said it himself
@@hydacanal by the way British pronounced it it changed to kari
See this comment section i am like Whatt??
If a word comes from hindi to English then u people take the pride
But when its tamil which is actually a pride to india being the only oldest living language u people never take any pride but just question
Ignorant
5:01 I absolutely love this man's way of pointing out that shitty concept about Indian food foreigners have continued to nourish in their brains...🤣
I'm so glad, that the way he attacked that stereotypical image of curry...I just love that..
Can’t believe the chef knows every little thing about Tamil word kari, absolutely amazed ....he sure did his authentic homework
Curry is not tamil word🤣😬
Finally someone spoke the truth about Kari! It’s not Curry! Kari - Tamil word - Can be any stir fry or gravy using vegetables or meat. Even the curry leave’s etymology is from Kariveppilai leaves which is the true name in Tamil. 👏🏼👏🏼 Thamizhin perumai ulaga medaiyil ❤️
The British had a strong presence in Bengal. In the Bengali language, _Torkari_ means any dish with gravy; it can also mean a stir-fry dish but that's less common. _Korai_ or _Karai_ in Bengali means the wok or pan that food is cooked in.
Anyways, the British usage of "curry" was also influenced by the Middle English word _cury_ (pronounced "coory") which came from the French _cuyre_ which means 'to cook'.
The chef knows so much about indian cuisine because his wife is from Chennai
@@harinisenguttuvan1780 No 😂😂
Seriously? It doesn't seem to have influenced because he prepares it the north indian way
@@maheswarirajan2635 so indians argue among themselves over food also?
@@hellolastname9556 Suppose we have one recipe. That recipe will have a hundred different ways of preparing it depending on the region and family you grew up with.
@@ChimpBoi493 true, people improvise and try new things , everyone should respect others food , especially in 21st century
Wow Chef Ray, overwhelmed by your knowledge and respect for Indian food. Everything looks so delicious!!!
Kari -tamil word 👌💥I'm amazed that this chef knows exactly, where this word derives and what it means and also the way he pronounced all the hindi names of the spices.
I'm amazed the chef has heard of Tamil... a vast, vast majority of the speakers are in Tamil Nadu. I have a number of South Asian friends here in the US that have never heard of it. On that note, a majority of Indian immigrants to the US are North Indian, thus foods like naan and butter chicken are what's popular here, not idlis or dosas.
@@nahor88 not south Asian but Indian subcontinent.
@raj-ck7mv 4:39
indian's who watch this video will be shocked because this chef is wonderful, he followed every single step that indian mother prepare food for there family. iam suprised that the way he cooked, the rice, measuring water, chicken curry and don't miss the masala box.. absolutely truly in indian style, A big thump up👍👍👍👍👍👍 to this chef.....
Eat indian food stay healthy.
jai hind.
Based on how he talks about the ingredients and their treatment, we can see how he respects the Indian food culture and the dishes themselves.
Any chef that goes to such lengths to respect culture and understand recipes so delicately is a true masterchef.
Yeeees!!! Someone finally explained the concept of CURRY!! There’s no such thing in Indian cuisine. They all have their unique names. But in English, every Indian dish is curry. Also the curry powder! Thank you for explaining! Again there’s no such thing in India.
As how every italian food is pizza and pasta for us
..the thing is people need to be more open about others culture ...
@@felixgeorge8768 I never think about italian food that way tho...
Actually there is, in Tamil and Keralite cooking but it is not what is commonly associated with the word.
Chef Ray McVinnie gave the perfect explanation for the word Curry. It is a Tamil word "KARI". I'm so excited to see the chef has lots of knowledge on Indian cuisine. 💖💖
Wasn't he trying to say the British created it ??
@@thendino1 No No! He clearly says it's from India
Yeah kari is a tamil word ...
In Bengali we call curry as Tarkari. Anything you cook in Tarka gravy.
@@RAIRADIO in kannada tarkari means vegetable.... Our Indian languages have similar words with different meaning
Man,
This guy really understands these dishes by heart. I somehow feel really proud of him. Don't know why I just feel it.
Love this as an Indian. I vote we claim and rename him. Rahul Mahadev, the Chef formerly known as Ray McVinnie.
Why can't he be English and cook Indian food? This comment is stupid, saying it as an Indian
@@rajvishukla458 It was a joke. Chill.
@@rajvishukla458 it was a joke in reference to changing names of cities in India
@@rajvishukla458 can't u even understand the sarcasm
@@rajvishukla458 🙄 it's just way of showering love. Chill buddy
This is the first I'm seeing a foreigner cooking a Indian food most accurately. Also he knows stuff.
The way chef measure water dipping his finger is true indian way to do it 😂
This guy is amazing... He knew how to cook rice where there were no measurements and that's Indian granny's cooking... My granny taught me that.. How cool..
First things first:-
There's an order of things to be done while doing Indian Cuisine.
1)Put in the oil in the pan.
2)Wet roast all the whole spices.
3)Add Ginger-Garlic Paste.
4)Then Add Onions
5)Add Desired Spices.
6)Chicken/Veggies
Its the Basic Follow up you should be following during cooking Indian Food for Maximum Taste and Aroma.
Nope. That just done in your house maybe. Every indian household has thr own way and order of adding ingredients. I like to put my veggie or chiken in oil frst thing first and thn any spice .
Not necessary bro....
you don't add ginger garlic paste before onions lol... he did it correct.
2:40 seasoning the rice!!!! ??? HAIYAAAA
If I'm eating any non Indian made Indian food, it'd be him or Gordon (assuming I can afford that) and I'd know it's authentic. He knows what he's doing...
My indian brother we have been summoned once again rise from the depth of the shadows and make it bath with our views.
😂😂😂😂
Lol
Aggaye bhai... Kisko lynch I mean troll karna hai bata?…!!!😎
Yea 😂
True 🤪🤪🤪
The chef explained how to cook rice and measure water for perfectly cooked rice ...is the same way my mother taught me whn i was 10 years old ...i loved chef's knowledge abt indian home cooking way
"don't use too much", *adds 1 kg of turmeric*
Bruh...🤣🤣🤣
He added enough to coat every piece of chicken.
@@EspeonMistress00 that’s not how you do it, turmeric shouldn’t be more than a pinch
I think the turmeric powder they have isn't as strong as it is found in India
@@Orthoindian yeah.. Even onions are different
I love this chef.. he has put in some real effort in learning about indian cuisine and not just generically call everything “curry”.. i love how he treats food with respect and not act like an entitled white man.. 🙏🏻 love from india..
Dude has spent a lot of time with Indian moms and dads in the kitchen. This is closer to actual Indian cooking than I've seen from most western attempts.
We actually have different ways of preparing the same food from north to south. Incredible India
Finally I've heard a western chef define curry perfectly.
Him removing ginger with spoon, everyone be like ohh,, wow
Me doing every second day: I m masterchef😂😂😂
This is the kind of master chef content I want. It's so calm , informative , everyone is really comfortable
It's New Zealand, they don't over dramatize things on tv, the people can't handle watching it.
The way he is explaining how to cook rice seems like rocket science. Every indian would be thinking like hnnnn😂😂😂
well not all indians cook rice that way. In Bengal , we put extra water in the rice and when rice gets cooked , we drain the starchy extra water. Bam , done. That's how we / many people do.
I feel like , i am watching someone who cooks indian food daily chef , it can't get any more original , you good chef
10:01 I like this man's exchange with the onlookers. As much as he knows more than them, he doesn't treat them like they're inferior or something. Just because they know more about one field, I've seen pro chefs treat home cooks like they're children as if they aren't all adults in that room
Mom I found someone who knows that indian food is not only just curry
Loved that he know the difference between curry & indian dishes are different, Some people call all indian dishes Curry💀
The spice box is missing an essential ingredient Dhania powder (Coriander powder). Also, they used vegetable oil (refined) which is not typically Indian. We usually make Chicken in mustard oil or ground nut or coconut oil..
Mustard oil my favourite, mostly used in my State Bihar
Mustard oil is banned in western countries so...
@@kunal25roy
Why banned ??
@@PrakashSharma-ez1ce it's has always been like that... European and American health agency consider mustard oil to be harmful to heart after a long term use... That is why you will never see them cooking with mustard oil
@@kunal25roy Whattttt!!!!!
That chef has definitely spent some time, cooking inside an Indian household with an Indian Mom.
And you can tell, he is passionate about food and his work. He is the first one who knows and spells the spices correctly and in hindi that I have seen so far.
The bummer was he knows the household rule for most Indian homes for cooking rice.
We actually do use it daily.
Just b4 taking out the chicken ....along with garnishing it with coriander leaves...u can put a dollop of ghee + garam masala...then mixed it with the chicken tenderly....that will add extra flavor to the piping hot chicken curry b4 the actual serve !!! I really respect the chef. He knew the Indian style cooking quiet properly...the best thing he was not at all pompous but knew his brass stacks !!!
4:55 me explaining my mum what foreigners do on my day 1 of abroad study. I love how much detail he is getting into with my culture. He’s def earned my respect.
The way he cooked the meal and knew all the names of spices, he must have learnt in a indian household. After a long time seen a non indian chef cooking such simple dish with no unnecessary cream or milk or "curry" powder 😂👌👍
That finger thing us so true, works everytime no matter how much you were cooking.
"Be really nice to it" and " Make a paste out of it". Indian cooking explained in 2 lines
Omg ...he definitely got the knowledge ..I approve him !
Good job sir!! And thank you so much for proper representation of our culture and our food !! Huge respect!!
I like this chef so much ❤
Man used potatoes in the curry, huge respect. The process he used was way different than what my mom would do but the curry looks good tho. 👍
Not only spices, he is having deep knowledge, how to cook the Indian recipe
I was thinking my mom only use finger to measure the water level 😅
Respect & Love from India❤️
Most of the Indian masala box has salt, red chilli powder, turmeric and garam masala ( instead of daalchini n choti elachi)
one ingredient that you forgot was Asafoetida (Hing).
Tbh it's actually optional I think because I have never seen my mother using it.
My mom and i never use that for curry. For sambar, god yes.
@@shammy5289 what is 'god yes'?
I like how there is no disturbing music and that the chef is actually teaching how to cook and that's it's quite interactive.
I mean indian classical music is not bad it's just they happen to pick the bad ones that goes with a cooking show. 😂
The exact contents must be cumin,fennel,pepper,fenugreek,mustard the box1.cardamam,chinnamon,bringeleave,clove,,the other curry spices box2.
Turmeric powder, chilli powder, curry powder, coriander powder,...box3
Perfect indian kitchen
Chef, you are killing me with the amount of cumin and mustard seeds you've used 😝
That's totally normal in my household, I use loads of mustard, I love it!!
@@kirtigautam4766 - I find cumin and mustard to be competing spices in a tadka. Usually, both can be used but an excess of either spoils my pallette. Just a personal preference.
it depends actually, I use a lot of mustard and very little cumin. it's just preference