Awesome stuff. I really love that you’re championing BIR style food. Sharing culture and making Britain better. Definitely going to give this one a try
You're on to a winner with this series of videos. Lovely to watch and you make everything simple to follow and easy to put into practice. This looks delicious as with everything else I've seen you make. Keep doing what you're doing. 😁
Oh Latif! What have you done? I loved your battered pans, giant shovel of a spoon banging on the side of the pan and most of all your 19 year old pan lid that looked like it had been run over by a train. Good heavens you've gone POSH 😂 But still fantastic recipes, please keep them coming. Could you please show me how to make a proper paratha, I've tried and they always fail?
I just want to really thank you so much for everything you have been willing to share on your channel. Everything you have shown the world has opened up my eyes to a whole new cuisine that I profoundly enjoy. I am deeply grateful to the many experiences your cooking skills and invaluable instructions have granted me: the ability to enjoy British Indian restaurant style cooking at home over here in the Netherlands; it has allowed me to spread this joy with my friends and family on many occasions and I frequently recommend your channel to them whenever they ask me how the food is so good. If you ever release a cookbook or a Patreon, I would be more than happy to support you. All the best to you and I hope you are well. Please keep on making videos like these. Once I inevitably visit the UK in the future, I hope to visit your restaurant myself one day.
Just made (and polished off) a chicken madras using your base gravy recipe and your Chicken Madras recipe -Fabulous! - As you say - better than most takeaways (and some restaurants too) Best cooking videos I've seen for ages and reminiscent of the great Keith Floyd in your lighthearted self deprecating style ( although the consumption of half a bottle of wine during the cooking is probably not likely to crop up here!)
Methi (fenugreek) can be easily grown from the methi seeds you get in British Asian shops. You can use the fresh leaves or dry them and use crumbled in your curry like Latif does.
... because you know quality when you see it... and I'll hazard a bet, you'll still be hungry for some of Latif's amazing food after you've had your Friday night takeaway 😂
Ooooooooooooooooo - one of my most favourite Asian dishes - I just love methi - Jungle in Leicester make their version of this that is just SO good. No doubt your's will be better 🙂 This should be the dog's. Many thanks. Hey. Latif, does your good lady ever get near the cooker at home? 🙂
Fantastic recipe as always Latif, I've been subscribed to you for years and your tutorial videos have taken my curries to the next level. I am loving the new format recently. Love the ingredients card at the beginning of the video and the shorter more concise videos you are producing of late. Well edited and great tasting food. Keep up the great work and thanks again for sharing these wonderful recipes.
I do love kasuri methi. Love it in your tikka recipe - I make that all the time for mum, but I use turkey instead of chicken (she can't have chicken, unfortunately) - Thank you so much for your fantastic recipes.
Hi Latif. As usual great recipe. Here is a thought- why not package your base BIR ingredients we can buy from M&S or any other supermarkets to make that curry for one time? Unless you make the base ingredients in bulk or use it up within days/week you end up freezing- which is never the same as fresh. Just think how easy it would be to make above with bought in base BIR ingredients in packet for this one time delicious recipe
Latif I have set my stall out to make a trip to the market, I am determined to make everything Base gravy, garlic ginger past, bhuna onions and tomato paste all in one go, Just 1 question please bro...... I know I will freeze the base gravy into batches for the 2 of us but How long can the other things be kept in the fridge (or can they be frozen?) Thanks once again Latif for another brilliant video my friend, Keep er lit Sir. Chris
Blimey! What's going on on the top of the freezer dude? Are you collecting blenders? Loving the recipe... how different is it if you use fresh methi? I love that! Can't get it here in Portugal sadly.
Many thanks to your work! I was at your restaurant and it was an Amazing experience the best even without you there the other chefs didn’t let you down! I would like to ask where can I buy a pot like the one you cook? And does it work on induction hob? Many thanks
Thanks for the videos Chef Latif! Often times in your videos when you are lighting the gas, I hear you say "Is Ma La", curious what it means? Thanks again!
Interesting, i always assumed it had some fresh fenugreek leaves in it. How long do the dried keep anyway? Ive got a box i've had open for years as its fairly powerful. Maybe i need get a new one!
Looks delicious. Can anybody recommend a good brand of methi? All the methi I’ve bought from my Asian shop smells like dried grass and virtually no flavour. It’s not old stock as it’s well within the sell by date. Grateful for any suggestions.
I get 98% there with your recipes l, but there's something missing in the smell that i always get from a restaurant or takeaway. The only thing i don't use is the ghee, i always to use vegetable oil. Could that be the missing 2%?
Mate, you need to give English names for these herbs and spices, as most shops (or their staff) have no clue what "Kasuri Methi" is. You don't use the Urdu names for cinnamon or cumin, so why do it for methi? Methi is what we call Fenugreek. It can be hard to find in UK grocer's.
I have fenugreek seeds. What conditions do they like to grow in? We have mild rainy winters and harsh hot and dry summers and loose sandy(coarse) soil.
They are not finicky at all. Just add some compost to your soil, sprinkle seeds and lightly cover… Avoid planting in the peak of summer. Been growing in Canada, and one mild winter, I found some methi that had gone to seed, sprouting.
It will last a lot longer that Latif suggests, but I make "enough" and then freeze it in an ice-cube tray and then transfer to a foil bag in the freezer.after it is sort of solid (it has too much oil to freeze totally solid). There are lots of versions of this 🙂
I like these videos but if I'm honest I prefer the one pot style cooking as that's the way I like to cook. Thank you for these but I think the home cook won't use them all the time
Hi Latif, sorry that this is a little bit off topic to the video in question (as they're not in the ingredients today) but I was hoping you'd be so kind as to share any recommendations of brand or retailer you have for the Tej Patta you use, please? I'm having a really difficult time sourcing quality Tej Patta at the moment. The last four lots I've bought have all varied from, at best, almost flavourless but mostly completely flavourless.... I may as well be putting strips of printer paper in my dishes!... The leaves have all been the same dull, light brown that years old Bay Leaves are after you lose them in the back of a cupboard for a few years... and at this point, I'm sick of wasting money and it being pure luck as to whether I get Tej Patta with any flavour at all. Please help a lover of desi cuisine out.
@@LatifsInspired Thank you for the response, it's much appreciated. Unfortunately it looks like East End only sell true Bay Leaves from the Laurel tree (as far as I can find online). I'm specifically after the three vein Tej Patta from the Malabatrum / Cinnamomum Tamala bush though. They're sometimes referred to as "Indian Bay Leaves"... it's really frustrating that the two varieties are both sold as Tej Patta. The search is getting so frustrating that I'm seriously looking into getting my hands on some Cinnamomum Tamala seeds, and growing my own!
Awesome stuff. I really love that you’re championing BIR style food. Sharing culture and making Britain better. Definitely going to give this one a try
You're on to a winner with this series of videos. Lovely to watch and you make everything simple to follow and easy to put into practice.
This looks delicious as with everything else I've seen you make. Keep doing what you're doing. 😁
❤❤
❤❤
❤❤
Oh Latif! What have you done? I loved your battered pans, giant shovel of a spoon banging on the side of the pan and most of all your 19 year old pan lid that looked like it had been run over by a train. Good heavens you've gone POSH 😂 But still fantastic recipes, please keep them coming. Could you please show me how to make a proper paratha, I've tried and they always fail?
❤I love Indian food. So I am prepared to cook your recipes while am home with my family,so yummy I know that 🙏
Congratulations on getting to a third of a million subscribers Latif!. No surprise really, this new series is brilliant.
Latif you're a fantastic teacher, you make my day better every time you upload!
Latiff, that looks delicious, thanks for sharing! 🙂😋
I ❤ these video's, full list of ingredients/equipment from the start, quick and easier!! Taste amazing, thankyou...Make more like these 😊
you are truly on your way to an award my brother. that was brilliant. looks devine.👍👍 An amazing chef algamdu lillaah
I just want to really thank you so much for everything you have been willing to share on your channel. Everything you have shown the world has opened up my eyes to a whole new cuisine that I profoundly enjoy. I am deeply grateful to the many experiences your cooking skills and invaluable instructions have granted me: the ability to enjoy British Indian restaurant style cooking at home over here in the Netherlands; it has allowed me to spread this joy with my friends and family on many occasions and I frequently recommend your channel to them whenever they ask me how the food is so good.
If you ever release a cookbook or a Patreon, I would be more than happy to support you. All the best to you and I hope you are well. Please keep on making videos like these. Once I inevitably visit the UK in the future, I hope to visit your restaurant myself one day.
Again, just brilliant Latif 🙂
Just made (and polished off) a chicken madras using your base gravy recipe and your Chicken Madras recipe -Fabulous! - As you say - better than most takeaways (and some restaurants too) Best cooking videos I've seen for ages and reminiscent of the great Keith Floyd in your lighthearted self deprecating style ( although the consumption of half a bottle of wine during the cooking is probably not likely to crop up here!)
Methi (fenugreek) can be easily grown from the methi seeds you get in British Asian shops. You can use the fresh leaves or dry them and use crumbled in your curry like Latif does.
Why do I watch these vids when the Mrs has chosen Chinese for this Fridays takeaway, it really doesn't help at all.😂
Whenever you watch you're guaranteed to be hungry 😅
... because you know quality when you see it... and I'll hazard a bet, you'll still be hungry for some of Latif's amazing food after you've had your Friday night takeaway 😂
That looks delicious, Latif! 👍😋
Wonderful !! mark.
This is a great series. Been really busy writing down all that you've done in this new kitchen, in my cooking file .
Looks amazing I live in France very hard to find methi so will have to order it in always loving your style and tastes wonderful 🎉😊
Grow your own. Methi is fenugreek and is really easy to grow. 😊
Lovely dish, Chef! Your beautiful food and recipes always make me hungry.
Are all of the recipes you’re making (madras, rogan josh en methi) for 1 person?
Love this series, really enjoy watching everything.
Ooooooooooooooooo - one of my most favourite Asian dishes - I just love methi - Jungle in Leicester make their version of this that is just SO good. No doubt your's will be better 🙂
This should be the dog's.
Many thanks.
Hey. Latif, does your good lady ever get near the cooker at home? 🙂
Great recipes can’t wait for the book 👍
I love your new format, it is so easy to see the ingredients and method. We make your butter chicken often - better than our local take out
Many thanks for these videos, I love Indian food, and really enjoy learning how to cook these dishes... Thanks again.
Fantastic recipe as always Latif, I've been subscribed to you for years and your tutorial videos have taken my curries to the next level. I am loving the new format recently. Love the ingredients card at the beginning of the video and the shorter more concise videos you are producing of late. Well edited and great tasting food. Keep up the great work and thanks again for sharing these wonderful recipes.
omg I have learnt to cook Curry by watching you 😍
Subscribed and loving it!
I do love kasuri methi. Love it in your tikka recipe - I make that all the time for mum, but I use turkey instead of chicken (she can't have chicken, unfortunately) - Thank you so much for your fantastic recipes.
Brilliant stuff can't wait to give this a go
Love the smell and taste of Kasoori Methi. This will be my curry for me from now on.
Thanks I love your videos. They are so inspirational and easy to follow.
That looks amazing Latif.👍
Sharing the love❤️, Latif 😊. Please could you make a Chicken Bhuna Madras with Aloo next?
Hi Latif. As usual great recipe. Here is a thought- why not package your base BIR ingredients we can buy from M&S or any other supermarkets to make that curry for one time? Unless you make the base ingredients in bulk or use it up within days/week you end up freezing- which is never the same as fresh. Just think how easy it would be to make above with bought in base BIR ingredients in packet for this one time delicious recipe
I’ve been cooking curry for 30 years and I must say that the day I first used kasuri methi was a real ‘wow’ moment!
Love a Methi, I need to prepare some Bhuna onion and some Tom purée ahead of cooking as I’ve run out!!
absolutely awesome
Latif I have set my stall out to make a trip to the market, I am determined to make everything Base gravy, garlic ginger past, bhuna onions and tomato paste all in one go, Just 1 question please bro...... I know I will freeze the base gravy into batches for the 2 of us but How long can the other things be kept in the fridge (or can they be frozen?) Thanks once again Latif for another brilliant video my friend, Keep er lit Sir. Chris
Blimey! What's going on on the top of the freezer dude? Are you collecting blenders?
Loving the recipe... how different is it if you use fresh methi? I love that! Can't get it here in Portugal sadly.
Hi Latif
Been following you for about a year now and am more than impressed!
Question…..where do you get those pans?????
Keep up the good work 👍
i would also like to know. i lovvvve it🤩🤩🤩
Most Asian world food shops sell that type of aluminium pan
@@dylanthedyslexicvillain4294 I’ve not seen any in the small Asian shops where I live but I’ll keep a look out a bit farther afield
Cheers
Oooh so yummy❤
Indian food…. The best ever… spices, vegetables, taste, I could eat it every day, plus certain spices are good for circulation.
Many thanks to your work! I was at your restaurant and it was an Amazing experience the best even without you there the other chefs didn’t let you down!
I would like to ask where can I buy a pot like the one you cook?
And does it work on induction hob?
Many thanks
@7:40, thats the money shot right there 😋
I have rated it at a restaurant once that used fresh leaf, was a slightly bitter taste. Dry it’s also bitter if there is stalk in the dry leaf mix.
Amazing content thank you 🙏🏼
Quick question - when stating ghee are we always defaulting to butter ghee rather than the vegetable type?
Would love to see you do a traditional old school lamb bhuna.
Love the food love cooking it but how long can you keep Bhutanese onions and ginger and garlic paste for and tomato purée thanks keep up the get work
This looks really nice, btw the deep pot that you use, what are they called? Thanks.
Looks fab .
I see plenty of your videos. Can you tell me where you get your pans from?
Hi chef I have learned quite a lot from your cooking
Trying this tonight
Thanks for the videos Chef Latif! Often times in your videos when you are lighting the gas, I hear you say "Is Ma La", curious what it means? Thanks again!
I wondered about that too. I thought it sounded as "Miss Miller" like from Bohemian Rhapsody song ... Perhaps a massive Queen fan 😃
Interesting, i always assumed it had some fresh fenugreek leaves in it. How long do the dried keep anyway? Ive got a box i've had open for years as its fairly powerful. Maybe i need get a new one!
Lovely to eat.
need to try this one 👍
Latif please let us know where we can buy that pots snd pans, Im in South Africa
Love this recipe but my favourite is lamb or chicken tikka masala madras any chance you can show how to do this
Could you please tell me the brand and size of the shiny pot you’re are cooking in.
Thank you
Looks delicious. Can anybody recommend a good brand of methi? All the methi I’ve bought from my Asian shop smells like dried grass and virtually no flavour. It’s not old stock as it’s well within the sell by date. Grateful for any suggestions.
You should sell your products, frozen blocks, or stock cube sort of thing?
Where is the wii inspired channel with your friend Maruf? Please post the link
Nice one Abdul
I have fresh methi in freezer so good to go. Mind you we do not have these dishes in our southern restaurants
Colin IN READING
I get 98% there with your recipes l, but there's something missing in the smell that i always get from a restaurant or takeaway. The only thing i don't use is the ghee, i always to use vegetable oil. Could that be the missing 2%?
How did you cook the pre cooked chicken please?
If using methi powder is it still same ratio as the dried?
Need a link to this type of pan/pot
What about fresh Methi and Lamb can this be done in the same way ? Obviously the Methi needs cooking out more
Mate, you need to give English names for these herbs and spices, as most shops (or their staff) have no clue what "Kasuri Methi" is. You don't use the Urdu names for cinnamon or cumin, so why do it for methi?
Methi is what we call Fenugreek. It can be hard to find in UK grocer's.
I want it ALL 😂😋😋😋
I have fenugreek seeds. What conditions do they like to grow in? We have mild rainy winters and harsh hot and dry summers and loose sandy(coarse) soil.
They are not finicky at all. Just add some compost to your soil, sprinkle seeds and lightly cover… Avoid planting in the peak of summer. Been growing in Canada, and one mild winter, I found some methi that had gone to seed, sprouting.
@@SH-mg8fh I will plant immediately then, so that it can grow in spring, in South Africa
Where do you get the pan?...
I am surprised we get Methi in UK?
How long will the garlic & ginger paste and base gravy keep in the fridge??
It says on the garlic and ginger paste video from about a fortnight ago. You can also freeze it
It will last a lot longer that Latif suggests, but I make "enough" and then freeze it in an ice-cube tray and then transfer to a foil bag in the freezer.after it is sort of solid (it has too much oil to freeze totally solid).
There are lots of versions of this 🙂
you need to change the ^click the bell" to "ring the dinner bell"
Top man Latif . . . Much love from Glasgow 💚🤍 💚🤍
whats the pan? link if poss??
Hi when you say curry powder do you mean your miked powder
so you use coriander just to garnish dish at end not wile cooking?is thats because every
one mite not like coriander
I like these videos but if I'm honest I prefer the one pot style cooking as that's the way I like to cook. Thank you for these but I think the home cook won't use them all the time
Pans: aluminium vs stainless steel????
At first glance I couldn't believe that Chicken Meth was an actual thing, let alone allowed to be served at an English restaurant.
Hi Latif, sorry that this is a little bit off topic to the video in question (as they're not in the ingredients today) but I was hoping you'd be so kind as to share any recommendations of brand or retailer you have for the Tej Patta you use, please?
I'm having a really difficult time sourcing quality Tej Patta at the moment. The last four lots I've bought have all varied from, at best, almost flavourless but mostly completely flavourless.... I may as well be putting strips of printer paper in my dishes!... The leaves have all been the same dull, light brown that years old Bay Leaves are after you lose them in the back of a cupboard for a few years... and at this point, I'm sick of wasting money and it being pure luck as to whether I get Tej Patta with any flavour at all. Please help a lover of desi cuisine out.
Try East End brand.
@@LatifsInspired Thank you for the response, it's much appreciated. Unfortunately it looks like East End only sell true Bay Leaves from the Laurel tree (as far as I can find online).
I'm specifically after the three vein Tej Patta from the Malabatrum / Cinnamomum Tamala bush though. They're sometimes referred to as "Indian Bay Leaves"... it's really frustrating that the two varieties are both sold as Tej Patta.
The search is getting so frustrating that I'm seriously looking into getting my hands on some Cinnamomum Tamala seeds, and growing my own!