I know this is aimed for people at home. But here’s the funny thing I own an Indian restaurant and we have been running for 41 years I must say you are incredible for getting all of this on RUclips A lot of the chefs I have had in the past don’t even know to cook these dishes properly and actual people that work in the kitchen need to take tips from you. I really hope I can come and visit you guys once our summer season is over Keep up the great content
Latif, my favourite from the 80’s is Lamb Dhansak, sweetened with pineapple, soured with tamarind and thickened with Dahl and with a descent amount of heat….could you impress me with your rendition…
Hello Latif, I tried your recipe for base curry, tomato puree, garlic & ginger paste, and pre-cooked lamb and made the most delicious Lamb Rogan Josh ever. The aroma is incredible and the colour and appearance are spot on. The flavour is amazing and rich. I feel like a master chef. I appreciate your guidance very much. I’m in heaven…..Charne from New Zealand
Love your cooking! Indian is my favorite food on the planet and found your channel out of curiosity about how it's made. Top notch work! Best of luck with your business ventures!
I try to recreate most of your dishes. Of all the channels on RUclips your recipes match what I like which is probably down to a lifetime ( 49 of which I've been eating british curries 33 years) I made a batch of base gravy today but halved your quantity then made a lovely keema using the base and it was so different in flavour and texture to my normal one. Friends and family tell me my cooking is take away standard and all I do is copy your videos so hats off to you pal. Superb. Anyway, I can't wait to try making this with the tomato / garlic finish. Thanks for everything
Love your videos Latif! Love the fact that it’s in English too. I’m Guyanese and I love indo/pak food but most ppl only speak Hindi or Urdu in their tutorials so I really appreciate your videos. Salaam
O my goodness, I’m in heaven just sitting here watching this beautiful dish. I am originally from Glasgow and now live in Australia so I do miss my athletic curry’s, however I think I may have a go at this recipe Thank you for sharing this recipe
Made your curry today it came out so professional 😮 I couldn't believe I had made it,it was way better than my local take away,thank u for teaching me to cook ❤
I have never been able to make curries taste good or remotely similar to takeaways until i started watching your videos. Thanks very much for posting your content online it's such a great channel and really easy to follow and understand
I love rogan josh. There's a great Indian place near the airport if you're flying into Nashville, Tennessee. I highly recommend it (it's the only one in the area and not hard to find).
Great series on the essentials and basic. Love your prepared garlic and ginger, tomato purée and onion Bhuna. Can you put these on a playlist to save scrolling through to find them. Keep Up the good work. Cheers, Kirk
I’ve been watching your videos for years and I’ve learned so much about cooking bir curries. Do you have any plans to bring out a book? I’ll be first in line to buy it if you do
That looks delicious. It's winter here in New Zealand so I will use the cherry tomatoes I froze whole from my summer crop. I don't know if they will pop the same in the mouth though.. Your new studio looks great.
Looks like I’ll be cooking all day tomorrow base gravy,buna onions then ta da Lamb buna I’ve made many of your recipes all delicious but must say mums keema is a family staple in our house I’ve past your recipes on many many times even to ladies on till at tesco 😂 thanks again
I just made this tonight and it has been on my list to make for ages, IT WAS WORTH THE WAIT! So very enjoyable as with everything else I have made with your instruction. Thank you so very much. 🙏
I'm British but I'm living in France, its hard to find Indian food in my départment, so I make my own using what I can grow and source. Your videos are very helpful, I made my own Biriyani following your simple no nonsense Recipe. I had to improvise on the Ghee as its extortionate here I used Salted butter and a drizzle of oil, heating it slowly to get that buttery oily consistency. Plus I added a few extra home grown chilies to the mix, I would like to see your take on the Phaal. Keep the videos coming 🙂
All your dishes are Absolutely Beautiful and delicious. You are a Champion chef. I like to try dishes, visit your Restaurant. Insha ❤ALLAAH AMEEN. My salaams and Duwas 2u AMEEN. I worked in Bengali friends restaurant on weekend. In 70s.
Hi Latif. Just want to say a quick thank you for your videos they are an absolute life saver. As a former Brum student and curry lover living in France I cannot get anything approaching a decent BIR curry. Thanks to you mate I can make them! I have a stash of your ginger and garlic paste and base gravy in the freezer at all times. My question is whether I can do the same with your tomato purée and Bhuna onions as I only make curries for two and the portions of the ingredients are quite big, restaurant style? Perhaps the onions are better made fresh, so to speak? Cheers and keep up the good work please! M
I just couldn't have all those pre prepared foods in the fridge going off because I can't use them quick enough , one pot series rocked as great for cooking for one , possibly two and freezing a portion 🤣
I agree, the precooked stuff is ideal for a restaurant but not for home. I put the precooked stuff in vacuum bags and freeze it but it’s still a lot of faff.
What a load of shit. I work long days & though I enjoy cooking, I need to get a meal inside me, not cook 2 or 3 prepared ingredient sauces before I "start" cooking........😫
inspired me for a long time for BIR cooking mate. Ive followed your channel for awhile and love cooking your reciepes. Up in Newcastle and hopefully will get down to your resturant this year!
Love your videos btw ! Quick question I noticed on the ingredients list there is Kasuri methi I googled this and found that it was dried Fungeek leaves but then I seen kaduri methi on the list also I googled this and couldn’t find anything is this a typo ??
Just an update my wife said this was the best I had made and I've been trying for 15 years the g/g paste and the tomato puree are a game changer I had the achari and it was just as good
Hi Latif, I have asked this question a few times before but on your older videos, so maybe you missed it - Where can I buy the lovley pands you use please. Thanks Phil
Can you do a dish with Hing in it. I heard it's kinda like burnt leeks flavour. Sounds yummy. Do you use it at the start, middle or end of a dish? And another cracking dish here chef. If I was there those bhuna onions wouldn't see daylight.
I came across your channel yesterday ❤today I made your Rogan josh it was Amazing!! I never had all your ingredients like the onions or tomato pre made but I will do this😅I'm a bit far to travel for your restaurant I'm in SCOTLAND but it's the Best I've had Thank you so much.❤xx
He says "Bismillah" Google tells us: If we say it then Allah will help us in whatever we are doing. We should say Bismillahir Rahmanir Rahim before we eat our food, before leaveing our house, before doing our homework and even before playing a game Because we want Allah to help us all the time.
Latif what are you doing to me, I’ve been super busy lately doing the Bhuna Onions, Tomato Purée and with the Vase Gravy I’ve just made Thee Best King Prawn Rogan Josh should have been Lamb obviously but I’ve not got around to do the pre-cooked Lamb or Chicken so I’m onto that next , and the Tomato Topping Oh My Days anyway on to King Prawn Sagwalla next ,, Just a quick question can you freeze the pre-cooked Lamb or Chicken Thanks a million Fella Amazing 😘😘😘
Hmmm authentic lamb Rogan Josh doesn't contain tomatoes. The red color comes from kashmiri red chilli. I have noticed in many restaurants in the west though, tomatoes have been added. Thanks
I think you should jar your base gravy for people that don't have the time or inclination to make it. You'd be like the new Levi Roots. I think he did alright for himself.🤔
I know this is aimed for people at home. But here’s the funny thing
I own an Indian restaurant and we have been running for 41 years
I must say you are incredible for getting all of this on RUclips
A lot of the chefs I have had in the past don’t even know to cook these dishes properly and actual people that work in the kitchen need to take tips from you.
I really hope I can come and visit you guys once our summer season is over
Keep up the great content
Where is your restaurant and what is it called? I'm going to do a tour of UK Indian restaurants next year
Latif, my favourite from the 80’s is Lamb Dhansak, sweetened with pineapple, soured with tamarind and thickened with Dahl and with a descent amount of heat….could you impress me with your rendition…
Hello Latif, I tried your recipe for base curry, tomato puree, garlic & ginger paste, and pre-cooked lamb and made the most delicious Lamb Rogan Josh ever. The aroma is incredible and the colour and appearance are spot on. The flavour is amazing and rich. I feel like a master chef. I appreciate your guidance very much. I’m in heaven…..Charne from New Zealand
Love your content as always -- Could you make something that you think is rarely ordered but you wish people would get more often?
Great idea.
wonderful. Have you got a link available where we can get the pans you use?
Love your cooking! Indian is my favorite food on the planet and found your channel out of curiosity about how it's made. Top notch work! Best of luck with your business ventures!
You are amazing. Please can you share your Saag Aloo recipe including how to Prep the Spinach ?
Looks delicious.....thank you. David.
I try to recreate most of your dishes. Of all the channels on RUclips your recipes match what I like which is probably down to a lifetime ( 49 of which I've been eating british curries 33 years)
I made a batch of base gravy today but halved your quantity then made a lovely keema using the base and it was so different in flavour and texture to my normal one. Friends and family tell me my cooking is take away standard and all I do is copy your videos so hats off to you pal. Superb.
Anyway, I can't wait to try making this with the tomato / garlic finish.
Thanks for everything
I’m making several of your recipes to feed a huge group of people on the weekend, will be adding this to the bill of fare as well… thanks for sharing!
Love your videos Latif! Love the fact that it’s in English too. I’m Guyanese and I love indo/pak food but most ppl only speak Hindi or Urdu in their tutorials so I really appreciate your videos. Salaam
Your cooking tutorials have changed my game so much. Thank you! From me and my family!
O my goodness, I’m in heaven just sitting here watching this beautiful dish. I am originally from Glasgow and now live in Australia so I do miss my athletic curry’s, however I think I may have a go at this recipe
Thank you for sharing this recipe
The best cooking show on youtube!
That tomato tarka idea was wonderful!!! Thans a lot for this, will come in handy in many recipes.
Made your curry today it came out so professional 😮 I couldn't believe I had made it,it was way better than my local take away,thank u for teaching me to cook ❤
I would love to know the pan you fried the ingredients in, and where I can find it.
I have never been able to make curries taste good or remotely similar to takeaways until i started watching your videos. Thanks very much for posting your content online it's such a great channel and really easy to follow and understand
I love rogan josh. There's a great Indian place near the airport if you're flying into Nashville, Tennessee. I highly recommend it (it's the only one in the area and not hard to find).
I haven't cooked a lot of Indian restaurant style food at home so I'm really enjoying your videos. Thanks for your expertise.
Great video, just love how you always scrape everything out of the pan.
thnk you for your expertise, much appreciated, how do you make your gravy please.
Do you ever get people coming over from India or Pakistan and being confused by the British style curries? Keep up the good work!
Great video as always. Some of your recipes are my weekly dishes now
i enjoyed the video so much. I learnt a lot. shukran for the tips. We never to old to learn.👍👍
Great series on the essentials and basic. Love your prepared garlic and ginger, tomato purée and onion Bhuna.
Can you put these on a playlist to save scrolling through to find them.
Keep
Up the good work.
Cheers,
Kirk
Fabulous video as always - I can almost smell that dish through my laptop. Best of luck in your new studio - I hope you get tons of new subscribers.
I’ve been watching your videos for years and I’ve learned so much about cooking bir curries. Do you have any plans to bring out a book? I’ll be first in line to buy it if you do
That looks delicious. It's winter here in New Zealand so I will use the cherry tomatoes I froze whole from my summer crop. I don't know if they will pop the same in the mouth though.. Your new studio looks great.
you might not be aware but your fridge is actually subletting your kitchen space to a family of food processors.
That made me laugh 😂
I don’t get it
@@zahidchishty2174 There are half a dozen food processors on top of the fridge. Do pay attention. 😁
Lol
He is using a kitchen at a food school.
Looks like I’ll be cooking all day tomorrow base gravy,buna onions then ta da Lamb buna I’ve made many of your recipes all delicious but must say mums keema is a family staple in our house I’ve past your recipes on many many times even to ladies on till at tesco 😂 thanks again
Please keep up the good work, I shall definitely be trying this
I just made this tonight and it has been on my list to make for ages, IT WAS WORTH THE WAIT! So very enjoyable as with everything else I have made with your instruction. Thank you so very much. 🙏
Can you link the videos that you're talking about in the description thanks xx
I can't wait to try this, loving the new series!!
My favourite Indian dish. I never get tired of it.
This dish looks awesome and so easy to do once the base preps are done. Can you freeze the excess purée, paste etc?
The best classic 😍👍
Hi Latif,I will try it.whats the pot,and where do you get them,does it have lid
Many thanks.
I'm British but I'm living in France, its hard to find Indian food in my départment, so I make my own using what I can grow and source. Your videos are very helpful, I made my own Biriyani following your simple no nonsense Recipe. I had to improvise on the Ghee as its extortionate here I used Salted butter and a drizzle of oil, heating it slowly to get that buttery oily consistency. Plus I added a few extra home grown chilies to the mix, I would like to see your take on the Phaal.
Keep the videos coming 🙂
All your dishes are Absolutely Beautiful and delicious. You are a Champion chef. I like to try dishes, visit your Restaurant. Insha ❤ALLAAH AMEEN. My salaams and Duwas 2u AMEEN. I worked in Bengali friends restaurant on weekend. In 70s.
Hi Latif, do you have info on how you cooked the lamb please? I want to make this but nit sure how the lamb should be pre cooked. Thanks
Very impressive video - loving them all. mark.
Brilliant, going to try that tomorrow. Thank you
Going to be making this tomorrow Latif. Fingers crossed it comes out nice
Hi Latif. Just want to say a quick thank you for your videos they are an absolute life saver. As a former Brum student and curry lover living in France I cannot get anything approaching a decent BIR curry. Thanks to you mate I can make them! I have a stash of your ginger and garlic paste and base gravy in the freezer at all times. My question is whether I can do the same with your tomato purée and Bhuna onions as I only make curries for two and the portions of the ingredients are quite big, restaurant style? Perhaps the onions are better made fresh, so to speak? Cheers and keep up the good work please!
M
Brilliantly explained and informative. Liked and immediately subscribed. ❤
I’d love to see your recipe for a malai kofta. Just discovered them, absolutely delicious dish
that is an awesome recipe - WOW
What brand of pan are you using?
I just couldn't have all those pre prepared foods in the fridge going off because I can't use them quick enough , one pot series rocked as great for cooking for one , possibly two and freezing a portion 🤣
I agree, the precooked stuff is ideal for a restaurant but not for home.
I put the precooked stuff in vacuum bags and freeze it but it’s still a lot of faff.
Just freeze it in small bags, doesn't need to be vacuumed, just zip lock bags, pull out when needed easy. Most of that stuff freezes great.
What a load of shit. I work long days & though I enjoy cooking, I need to get a meal inside me, not cook 2 or 3 prepared ingredient sauces before I "start" cooking........😫
inspired me for a long time for BIR cooking mate. Ive followed your channel for awhile and love cooking your reciepes. Up in Newcastle and hopefully will get down to your resturant this year!
Love your videos btw ! Quick question I noticed on the ingredients list there is Kasuri methi I googled this and found that it was dried Fungeek leaves but then I seen kaduri methi on the list also I googled this and couldn’t find anything is this a typo ??
This weekend dish, Thank you Latifs
Made this this morning for dinner later closest iv got to my local bir did the lamb in the slow cooker excellent
Wow
Just an update my wife said this was the best I had made and I've been trying for 15 years the g/g paste and the tomato puree are a game changer I had the achari and it was just as good
@@jamiebenton5106 ahh bless. Thank you for the feedback
🏴👏 great mate, can you please send a link for the pan you cooked the lamb in? 👏🏴
Amazing as always, mate. Could you please do a sweet in one of your videos?
I just love watching you cook
Nice one brother, always top quality dishes from your kitchen.
Awesome.
For chicken do I do the same and how much base sauce for 3 people thanks
My favourite curry of all ❤️ The Rogan Josh thanks Latif you make it look easy lad 💯👌
I always order rogan josh from my local Indian restaurant definitely my favourite dis, this looks amazing
Well sorry to tell you you are not eating Rogan Josh.
@@deborahwhitney9427 not bothered it tastes nice 😆
Hi Latif, I have asked this question a few times before but on your older videos, so maybe you missed it - Where can I buy the lovley pands you use please. Thanks Phil
Is the curry powder the mixed powder or madras powder chef?
Absolutely wonderful. Can almost taste this. Superb!
Can you do a dish with Hing in it. I heard it's kinda like burnt leeks flavour. Sounds yummy. Do you use it at the start, middle or end of a dish? And another cracking dish here chef. If I was there those bhuna onions wouldn't see daylight.
Fantastic and inspiring. Well done! Regards from Chile!
Can’t wait to try this your recipes are amazing
Looks great Latif
Excellent👍
Looks superb with that cherry tomato top. Can’t wait to cook this😎
I came across your channel yesterday ❤today I made your Rogan josh it was Amazing!! I never had all your ingredients like the onions or tomato pre made but I will do this😅I'm a bit far to travel for your restaurant I'm in SCOTLAND but it's the Best I've had Thank you so much.❤xx
Liking the new set up mate. Glad youve stepped it up a notch. Keep it up.
I like to order lamb rogan josh but madras hot. Perfect
Loving this channel
I've not bought a takeaway for over two years thanks to you. Is this good business sense? Haha, love your recipes, keep it up!
Stunning as always
Hey mate. I always love Rogan Josh but prefer a dry curry. Would it make sense to ask for a dry Rogan Josh or ask for a bunha spiced like a Josh?
Very nice. Minus the lamb. But great curry. Thank you
I've not long eaten one of your 1 pot chicken bhunas but now my mouth is watering again 🥲
Keep em coming Latif
Looking forward to eating in your restaurant next month
I love this dish
Nice
That looks excellent.
Hello sir I love your cooking I'm from south Africa ❤❤❤
are these dishes a single serve?
I thought that the pan should be aluminium so it caramelises for extra taste?
What do you say when you start filming sounds like wish me luck?
He says "Bismillah"
Google tells us: If we say it then Allah will help us in whatever we are doing. We should say Bismillahir Rahmanir Rahim before we eat our food, before leaveing our house, before doing our homework and even before playing a game Because we want Allah to help us all the time.
I'm making this for my hubby's birthday tomorrow.
Can you make or is it possible to make chicken or a veg rogan josh boss. Got to say banging food tips
Latif what are you doing to me, I’ve been super busy lately doing the Bhuna Onions, Tomato Purée and with the Vase Gravy I’ve just made Thee Best King Prawn Rogan Josh should have been Lamb obviously but I’ve not got around to do the pre-cooked Lamb or Chicken so I’m onto that next , and the Tomato Topping Oh My Days anyway on to King Prawn Sagwalla next ,, Just a quick question can you freeze the pre-cooked Lamb or Chicken Thanks a million Fella Amazing 😘😘😘
Bro, need some dessert recipes...
The lads in the office the other day were talking about cooking and a couple said this was their favourite dish.
Can you do a Murgh Masala with mince meat and boil egg 🥚 please 🙏
Hmmm authentic lamb Rogan Josh doesn't contain tomatoes. The red color comes from kashmiri red chilli. I have noticed in many restaurants in the west though, tomatoes have been added. Thanks
Awesome! :)
No panch phoron?
I'm cooking this tonight with a lamb shoulder I didn't use for a roast!
I think you should jar your base gravy for people that don't have the time or inclination to make it. You'd be like the new Levi Roots. I think he did alright for himself.🤔
whats happening with price of lamb .