In this part of the video when he adds all these things into the container it's like putting it into a Tangeine Moroccan style cooking very slow.plus he added SAFFRON juice and not turmeric or egg shade
In this part of the video she is making Kofta,and I know it's made with ground lamb,but she is making meat balls, but the way I was taught was to put them on a skewer, and BBQ them but she didn't add ground cumin maybe some curry powder excellent and I like lamb in general or some fresh rosemary no sage maybe fresh mint
In this part of the video I remember years when my mother would make curry and I loved it so much that when I decided to become a Chef I incorporated that item into my list curry is like making Teriyaki it's very versatile and I like using Madras brand vs Irish or Jamaican style and I usually pair it with vegetable rice and people love it lots of flavor and packed with vegetables and potatoes excellent value for the dollar as that is what people are looking for and Here in the Apple in Manhattan there is a whole street with only Indian restaurants and excellent value and all the water are Indian that speak English
In this part of the video I have been to this store before and they are located between midtown Manhattan and lower Manhattan and it's not really big,so when I need something I always go there like preserved lemons or SAFFRON from Spain the best but not cheap but Goya makes powered SAFFRON and its not that bad just use your imagination
In this part of the video someone said is Indian food is cheap and boring, I don't think neither, the women who make it take great pride in making there food years ago I lived with Indian people and the Landlord were Indian and when she cooked you could smell it in the house and it was very strong but there curry is spicy and very hot,and I like spice but not too hot,like the Mexican people like hot,but it's too hot for me since I back off,but mild spice and I don't like Tabasco to much vinegar so I go for the Chinese or Indian hot sauce mild and packed with flavor and it's not expensive goes a long way great value and I avoid salt but I like my black pepper I like flavor like I have my own recipes which I share with others and I don't mind better than going out rather stay home as is the trend recently I noticed that a restaurant across the street closed because there was no business and they were very expensive no value so there is a deli now,but to many delis in my area and they are all expensive so I go to the supermarket across the street
In this part of the video I find it hard to believe that Chicken Marsala is the national dish in England and the way my mother taught me was that you can add ripe bananas to the base and if wanted to make curried squid just add regular sugar to the mix and it won't burn either in a flat top or saute pan with greens and condiments excellent hot appetizer and people will order it but you have to know the tricks to make it tender 1st but in Hawaii we do it different like on a LUAU.
I remember being so annoyed at that remark when I first watched this years ago. Such a foolish thing to say. Having Madhur on this episode was a huge win, what a radiant soul she is. The rest of this content is such a missed opportunity; Indian cuisine is sublime, and this episode sadly falls flat in so many ways.
For the same reason an Indian would make pizza, gelato, or even chocolate. Foods travel the world and people appreciate them and want to share the dishes. This is like asking why Indians use chilis, tomatoes, potatoes, avocados, papayas, corn, chocolate or vanilla... Since they're not native to India. Can a person not use them?
Love this series🙏
RIP to Anthony Bourdain. ⚰️🪦🪦🪦🙏🙏🙏✝️
It's so interesting and flavorful.
PBS please release "sweet spot" and "smoke" from season 1
In this part of the video when he adds all these things into the container it's like putting it into a Tangeine Moroccan style cooking very slow.plus he added SAFFRON juice and not turmeric or egg shade
In this part of the video she is making Kofta,and I know it's made with ground lamb,but she is making meat balls, but the way I was taught was to put them on a skewer, and BBQ them but she didn't add ground cumin maybe some curry powder excellent and I like lamb in general or some fresh rosemary no sage maybe fresh mint
In this part of the video I remember years when my mother would make curry and I loved it so much that when I decided to become a Chef I incorporated that item into my list curry is like making Teriyaki it's very versatile and I like using Madras brand vs Irish or Jamaican style and I usually pair it with vegetable rice and people love it lots of flavor and packed with vegetables and potatoes excellent value for the dollar as that is what people are looking for and Here in the Apple in Manhattan there is a whole street with only Indian restaurants and excellent value and all the water are Indian that speak English
RIP Tony. Gone too soon man.
In this part of the video I have been to this store before and they are located between midtown Manhattan and lower Manhattan and it's not really big,so when I need something I always go there like preserved lemons or SAFFRON from Spain the best but not cheap but Goya makes powered SAFFRON and its not that bad just use your imagination
In this part of the video someone said is Indian food is cheap and boring, I don't think neither, the women who make it take great pride in making there food years ago I lived with Indian people and the Landlord were Indian and when she cooked you could smell it in the house and it was very strong but there curry is spicy and very hot,and I like spice but not too hot,like the Mexican people like hot,but it's too hot for me since I back off,but mild spice and I don't like Tabasco to much vinegar so I go for the Chinese or Indian hot sauce mild and packed with flavor and it's not expensive goes a long way great value and I avoid salt but I like my black pepper I like flavor like I have my own recipes which I share with others and I don't mind better than going out rather stay home as is the trend recently I noticed that a restaurant across the street closed because there was no business and they were very expensive no value so there is a deli now,but to many delis in my area and they are all expensive so I go to the supermarket across the street
It's not surprising that a dish stolen from another has become England favorite. Look at their museums.
British people love curry because it was the first spice they ever tasted. They dominated the spice trade but didn't use any themselves.😅
In this part of the video I find it hard to believe that Chicken Marsala is the national dish in England and the way my mother taught me was that you can add ripe bananas to the base and if wanted to make curried squid just add regular sugar to the mix and it won't burn either in a flat top or saute pan with greens and condiments excellent hot appetizer and people will order it but you have to know the tricks to make it tender 1st but in Hawaii we do it different like on a LUAU.
Chicken Tikka MASALA....not marsala
Who thinks Indian cuisine is "cheap and boring"?
I remember being so annoyed at that remark when I first watched this years ago. Such a foolish thing to say. Having Madhur on this episode was a huge win, what a radiant soul she is. The rest of this content is such a missed opportunity; Indian cuisine is sublime, and this episode sadly falls flat in so many ways.
Les Français 😂
@@suzanneo6333 you got me there
So colonialist
You could try and give it all back I suppose.
Why is the white guy making biryani?
For the same reason an Indian would make pizza, gelato, or even chocolate. Foods travel the world and people appreciate them and want to share the dishes.
This is like asking why Indians use chilis, tomatoes, potatoes, avocados, papayas, corn, chocolate or vanilla... Since they're not native to India. Can a person not use them?
To eat ..duh 😂😂😂
Why do you eat with cutlery, why do you wear western clothes, why do you use internet, youtube and computer made by white men, 😅😅
You do realize the potato, chili pepper, and tomato originate from South America?