This Lady is AMAZING. 7 minutes in, the gentleness and passion as she throws her bountiful knowledge is so sweet and refreshing to watch. I have no idea who she is, but she can come over for tea or drinks any time to talk to me about Indian food
She is spouting mistakes 1) Asafoetida is a plant resin (not a root) 2) Siliphium a finer relative of asafoetida became extinct because of rumours of it being an aphrodisiac. Most import dish that requires it is sambar. Lot more bs from her
@@AbleLawrence Chill, man. These seem like innocent mistakes. Not everyone knows everything about everything. Especially if you're busy with businesses and/or books. She's trying to bring some recipes and cooking info, not so much botanical history. Stones in glass houses + pick your battles and whatnot.
Brilliant! Romy Gill is a great chef & fantastic guest. If you haven't grown up with Indian food it can be quite intimidating to get into. She lays it out in very understandable terms. Can she please visit the studio again?
@@SortedFood It's not a cuisine I know as well as Id like. Indian food in the UK tends to concentrate on the "wet/saucy" dishes & I'd like to know more about the sides, vegetable prep/cooking & breads. As well as the established cookbooks by the likes of Tony Singh & Madhur Jaffrey I've been working my way through some of Nisha Katona's books as she does a lot of the everyday food & street food from India & in British Indian homes.
Asafoetida is not a ground root, it's the resin or gum which is dried into crystals. And the powder is not pungent because it's mixed with rice flour as an anti caking agent.
The reason its used instead of Garlic os some religious customs are very strict with their food that all root vegetables are not allowed and hence Asofoetida is used as a flavour since no onion or garlic is allowed
Thank you for introducing us to Romy (Canadian here...and not familiar with a lot of local Brit chefs). Will be checking out her videos, what a lovely person and with such a pleasant voice! Love Indian food (even more than my native Polish cuisine) and recognized asafoetida and anardana right away!
How do you keep asafoetida? We bought it in India, and my Indian friends here in Germany keep telling us the wildest storage systems they have for theirs 😂 One of them keeps the bottle in a bigger bottle which he then put in a tupperware filled with water to contain the smell. Hahahahaha!
Pressure cooker has nothing to do with guests. In India, we all use it for cooking as it saves energy/fuel and time. Our food needs a lot of rice, lentils, boiled potatoes etc which can be made pretty fast in pressure cookers as compared to cooking it on the hob.
I am a Punjabi and Bhasin like kush so I can fully relate to Romy. Familiarity in any form gives warm and comfort. I am so proud of my heritage and I keep sharing it when I get the opportunity. I have been cooking since I was a small girl under the strict guidance of my grandmother. Thank you for this gem. I appreciate it. Be blessed. Love you all. 🙏💜
Afaik Anardana(dried pomegranate) is used as a souring agent and is mainly used in Kashmiri and Punjabi cuisine, Amchur (dried raw mago) powder does the same work but its used in cuisines from Central and Western India (Kokum in the Konkan region) and for Southern Indian cuisine, tamarind paste is used as a souring agent. Its quite insane how diverse our cuisines are.
I think it's very sane considering the size. What would be insane is if the whole of India cook exactly the same things, the same way. It sounds dystopian even as I'm saying it
In Eastern India (Assam) it will be tomatoes (I like the organic cherry tomatoes which are more fragrant) in general or elephant apple, Roselle flowers and leaves in season.
@@aleenaprasannan2146 Yes, that is true. I was talking in terms of present times. Apart from the tomatoes, elephant apple, roselle, fermented bamboo shoot and many other souring agents can be used.
@@SortedFood Yknow what guys I'm really looking forward for you guys making a banana leaf meal. Maybe two poriyals, rice,sambar,rasam and curd with side of pickle and papadama or appalam. That'll be the most satisfying meal you'll ever have. Ik ready to share recipes if you want some ❤
@@Loukie69 it's not really "posh" it's the book english. One of the 2 variants people in other countries are taught (other being General American), with RP being considered "standard British"
It's so comforting to watch Romy cooks. She was very tidy with her cooking space, even as she was handling powdered spices and liquids. I also appreciate that she wasted nothing. She rinsed the cream container into the sauce, and again she rinsed the pan with sauce into the pot - thank you editor for keeping the footage. Such great habits demonstrated by a professional!
10:15 another advantage to the pressure cooker that they didn’t mention, is that because it cooks food faster, it also conserves energy. Edit to add - OK, she did mention this later at 13:00.
I simply adore this woman! I never wanted to cook Indian food more in my life. Sorted just gets better and better and I don't know how you do it. Great minds (and cooks) at Sorted, that's for sure. 😋💖
Anardana (dry pomegranate seeds) give a fruity tartness to dishes, like sumac or barberries (zereshk) do. Whole or lightly crushed anardana is excellent in kebabs, especially kebabs made with red meat mince. Pressure cookers are essential kitchen kit in desi kitchens, but an instant pot with pressure cooker works the same way, and gives you further cooking features.
@@SortedFood It is in EVERY kitchen but they are not for beginners/lazy cooks. I had one when I moved to the States and it blew up cause the whistle got clogged and the pressure built up. I replaced it with an instant pot which does everything a pressure cooker does plus much much more and you can put a timer on it. If you are looking to get one, I'd recomend instant pot over pressure cookers.
I love how genuinely interested and impressed Mike and Jamie (but everyone) always is on these shows. There's no acting or feigning for the camera. It just makes me smile to see people so enamoured by other people's talent.
Really enjoy these type of videos where we learn about different nationalities, lifestyles, food profiles and cooking techniques that also incorporates personal experience from different cultures. Informative and fun!
Hey! Not sure if you've done this yet for International Street Food but I'd love to see your take on Marquesita. It's a street food from the Yucatán region of Mexico. A crunchy crepe, rolled, and filled with typical fillings like strawberry, Nutella and banana, but also crucially... Cheese! It's a surprising snack but one that grew on me.
Had this on vacation with my family when I was a teenager and never knew the name for it but it stuck with me! I believe the one I had was Nutella and Parmesan (or perhaps another similar salty and nutty hard cheese) and it was one of the most delicious things I’ve ever tasted.
I love when chefs come for a visit. This episode is full of information and I can see the Sorted team are all absorbing and immerse themselves with all this new knowledge. Good work team
Amazing video. I love all the silliness that sometimes (often?) abounds on sorted, but my favourite content is always when its just good people cooking and learning about amazing food. Thank you!
I’ve got a lentil Dahl cooking in my insta pot for dinner tonight, I fear this video is just going to make me even more hungry than the smell of my dinner is already doing!
Chef Romy talking about ketchup being essential with the kachori made me smile. Ketchup in the mix with chutneys with pakoras, aloo tikki...so good. The whole video was great -- it's always a delight to hear someone talk about Indian food and cooking in a way that is familiar (and not trying to dilute the tastes or experiences!). Please bring her back!!
She has every right to be proud of her cooking and to receive so many awards. I love her gentle enthusiasm and she knows exactly what to say to make a Normal understand.
Suggestion when doing videos like this: make a control where the dish doesn't have the specifoc ingredient. Try a bite of that, then have the actual dish. Just to really see what the ingredient adds to the dish. Do love these vids, and found it super intriguing! 🎉❤
i was just thinking how amazing it is, that when i was little all you learned on cooking shows was french cooking (i watched paul bocuse on tv with my mum regularly) and nowadays i learn the basics of cuisines from all over the world. just the order of putting things into the pan is so different in different places, i love it.
I could listen to this lovely lady for ages. Such depth of knowledge to pass on, you just want to soak it all in. Wonderful guest chef for you all to feature.
I love the Indian hissing pressure cookers that whistle.. they’re so easy & convenient once you get a hang of them. Some bigger ones even come with inner containers you can stack and they can be used for steaming as well. I have two of them, a small one and big one with stackable containers. I make rice, lentils, boil & steam veggies in them. Some people even boil eggs in them, done in a jiffy.
As an Indian, i feel so disturbed when i see people insulting indian food online just by watching a 30 second tiktok but the truth is.......our knowledge of spices and the flavours that come with the combination of different spices can not be matched by any other cuisine from all around the world
I think that many people from all regions probably feel this way. It's so easy to be biased by what you're familiar with. It's crazy to take such a thing personally.
@RoyalUniverseRUC Wow. You seem so hateful. I was just making conversation with someone online. Take a step back and reread my comment. It wasn't disrespectful or hateful. Having conversations about all sorts of things is important so that people can learn and grow.
When Mike and Jamie were naming all the tastes in the whole Asafoetida, I was reminded of the old Willy Wonka movie. The scene where gum loving Violet eats the whole meal in a piece of gum, she describes all the flavors. At least the boys didn’t end up giant blueberries, they just couldn’t kiss anyone. 😂 Fun episode, I know nothing about Indian food let alone how to prepare it, and Romy explains in an interesting and approachable way.
definitely had not heard of her being in the US, but so much fun! Seems like that friend who goes "let me cook something for you" and then wows you with something so amazing!
Indian cooking is a delightful exploration of the diverse geography of the subcontinent that produces such a mind-blowing array of natural ingredients.
Romy and Kush having a Desi square-off by proxy sounds like an amazing idea. Do the thing with the comm radio, where they have a single chance each to jump in and take over for 5 minutes
15:32 Jamie is so happy with himself for recognising the salt :D Great video, I love when you have a guest specialised in different cuisine and learn from her/him. I'm very tempted to prepare something like dal makhani now!
And as always, Sorted spoiling us completely with this episode! Love it! Thanks for the great love and effort you put into every second of your videos!
Nice to see hing being used properly although the description of it being the root is not quite right. Asafoetida is actually produced by cutting the root which causes it to bleed latex that hardens into resin this is then scraped off every few days for a couple of months until it stops producing. The resin is then cleaned and graded the higher quality pieces are broken up into shards as shown in the video. The lower grade resin is ground to powder and mixed typically with rice flour and fenugreek sometimes turmeric too. I try to avoid the powder even though it is so easy to find in shops and prefer the resin although i often store it in a jar inside another jar as it can live up to its alternate name of devils dung. Both may be labelled as asafoetida but they are not the same the powder always has additives which drastically affect the flavour and usage. The other point worth mentioning is when using kasuri methi it is best to squeeze it between your finger and thumb when you add it as it helps it to release the flavour and aroma.
How wonderful! When she brought in the asafoetida I got so excited. Max Miller has an entire episode on this ingredient! I believe it was in his series on Ancient Rome.
I like when the boys explore foods and cooking methods from other countries but when they get a guest in who has those things as their lived experience, it takes the video to a higher level!
Re: Asafoetida: the first time I ever encountered it wasn't in cooking, it was in Western Ceremonial Magick (Order of the Golden Dawn, MacGregor Mathers, Aleister Crowley, that era) where it burning asafoetida was said to produce a scent that was so horrid it would drive away spirits from Hell. Which says something about what the effect would be if you added it to, say, a hot skillet.
What an incredible video! I loved seeing the British chefs experimenting with authentic Indian cuisine. The combination of flavors and traditional techniques is simply fascinating, and Chef Romy Gill is a true inspiration! It's wonderful to see how food can connect cultures and provide such rich experiences. Congratulations to everyone involved in this delicious content! 👏🍽
Idk if it's just her personality, but Chef Romy sounds like she's holding my hand through all these explanations. I think she should do ASMR cooking videos.
I love her style of cooking its very homestyle which is the best not at all like hotel or restaurant style this is the type of cooking you cak expect from indian mothers
What a beautiful sweet soul! Thank you for bringing Romy and cuisine from around the world to people like me in Texas, who only know smoked brisket and chicken fried steak! 😂❤
Argh this was so good! Sooo much to learn from this as an indian student who's moved abroad. The tips she's dropped make sooo much sense, I didn't know about her until now but for sure I'm gonna look up for more stuff by her! Thanks Sorteddd~~~
So, pork dumplings in ten minutes. I can't be the only one who thought "we need her in a Pass it on."
I would love to see this happen!
Definitely this! 😆
Chef Romy: Pass it on? Oh, but I'm done making this full-course dinner and there's still 9 minutes left.
@@LordDragox412 well they'll have 49 minutes to fuck it up😂
@@Lilian040210 True, true.
This Lady is AMAZING. 7 minutes in, the gentleness and passion as she throws her bountiful knowledge is so sweet and refreshing to watch. I have no idea who she is, but she can come over for tea or drinks any time to talk to me about Indian food
She is spouting mistakes 1) Asafoetida is a plant resin (not a root) 2) Siliphium a finer relative of asafoetida became extinct because of rumours of it being an aphrodisiac.
Most import dish that requires it is sambar.
Lot more bs from her
@@AbleLawrence Chill, man. These seem like innocent mistakes. Not everyone knows everything about everything. Especially if you're busy with businesses and/or books. She's trying to bring some recipes and cooking info, not so much botanical history. Stones in glass houses + pick your battles and whatnot.
Fellow Indian here, she's right about the pressure cookers, for some reason we have four.
We have 3 in a family of 4 people 😂😂😂
yep im pretty sure my mum collects them at this point
We have 5 different sizes of it for a family of 4😅.
everybody has atleast 3, 1 means you're bachelor.
😂😂😂 we have it in diff sizes though ..
Brilliant! Romy Gill is a great chef & fantastic guest. If you haven't grown up with Indian food it can be quite intimidating to get into. She lays it out in very understandable terms. Can she please visit the studio again?
Glad you enjoyed her visit, we'd love to have her back again! What would you like to see next?
@@SortedFood Makkai di roti and Sarson da saag. Tell her, she would know. And also Gajar ka halwa.
@@SortedFood It's not a cuisine I know as well as Id like. Indian food in the UK tends to concentrate on the "wet/saucy" dishes & I'd like to know more about the sides, vegetable prep/cooking & breads. As well as the established cookbooks by the likes of Tony Singh & Madhur Jaffrey I've been working my way through some of Nisha Katona's books as she does a lot of the everyday food & street food from India & in British Indian homes.
@SortedFood an episode of how indian ppl do quick n easy weekday meals instead of the celebration or restaurant style dishes
Such a wealth of knowledge and such a lovely teacher! Bring her back in as I also find Indian food really difficult to cook
Asafoetida is not a ground root, it's the resin or gum which is dried into crystals. And the powder is not pungent because it's mixed with rice flour as an anti caking agent.
Hey, thanks for sharing! Yep, it's an oleo gum resin that is extracted from the plant’s rhizome and root.
There is pure asafoetida available in the market which is expensive but a pinch does the work.
The reason its used instead of Garlic os some religious customs are very strict with their food that all root vegetables are not allowed and hence Asofoetida is used as a flavour since no onion or garlic is allowed
It's also good for digestion. I add a pinch to almost every curry with a rich gravy.
@@indrajitgupta3280Most importantly its aphrodisiac 😂😂
Romy is such a great person to have on the show, she has such a warm and happy vibe. She's absolutely lovely and I'd love to learn more from her.
Please have Romy back! She seems so nice and I'd love to see her do a fun challenge video
We definitely will!
@@SortedFood I'm happy to read this! And I'm not even done watching yet :D
@@SortedFood Iconic! I think she'd have a great time in a pass it on
Thank you for introducing us to Romy (Canadian here...and not familiar with a lot of local Brit chefs). Will be checking out her videos, what a lovely person and with such a pleasant voice! Love Indian food (even more than my native Polish cuisine) and recognized asafoetida and anardana right away!
How do you keep asafoetida? We bought it in India, and my Indian friends here in Germany keep telling us the wildest storage systems they have for theirs 😂
One of them keeps the bottle in a bigger bottle which he then put in a tupperware filled with water to contain the smell. Hahahahaha!
Pressure cooker has nothing to do with guests. In India, we all use it for cooking as it saves energy/fuel and time. Our food needs a lot of rice, lentils, boiled potatoes etc which can be made pretty fast in pressure cookers as compared to cooking it on the hob.
But I really liked Romy. Hope she keeps coming back on this show.
Weirdly very useful for British cooking as well, potatoes and stew😂, I used mine all the time and most people I know use one.
Yess!! Our meals are almost impossible without cooker
I am a Punjabi and Bhasin like kush so I can fully relate to Romy. Familiarity in any form gives warm and comfort. I am so proud of my heritage and I keep sharing it when I get the opportunity. I have been cooking since I was a small girl under the strict guidance of my grandmother. Thank you for this gem. I appreciate it. Be blessed. Love you all. 🙏💜
We're so glad you enjoyed this video, and Romy with her knowledge and passion for cooking 💛
Afaik Anardana(dried pomegranate) is used as a souring agent and is mainly used in Kashmiri and Punjabi cuisine, Amchur (dried raw mago) powder does the same work but its used in cuisines from Central and Western India (Kokum in the Konkan region) and for Southern Indian cuisine, tamarind paste is used as a souring agent. Its quite insane how diverse our cuisines are.
I think it's very sane considering the size. What would be insane is if the whole of India cook exactly the same things, the same way. It sounds dystopian even as I'm saying it
In Eastern India (Assam) it will be tomatoes (I like the organic cherry tomatoes which are more fragrant) in general or elephant apple, Roselle flowers and leaves in season.
@@nil_90Tomatoes are fairly new addition, bought to India by the Portugese. There might some other older native souring agents, maybe like limes?
@@aleenaprasannan2146 Yes, that is true. I was talking in terms of present times. Apart from the tomatoes, elephant apple, roselle, fermented bamboo shoot and many other souring agents can be used.
Wowwowwow0077❤👏🏼
Can't wait for you guys to cook an wholesome Indian meal in some of your format!!
These videos have become therapy for me.❤
That's so lovely to hear, thank you. Delicious Indian food right here! 😋
@@SortedFood Yknow what guys I'm really looking forward for you guys making a banana leaf meal. Maybe two poriyals, rice,sambar,rasam and curd with side of pickle and papadama or appalam. That'll be the most satisfying meal you'll ever have. Ik ready to share recipes if you want some ❤
Oh my gosh @@salempasangaspthis would be everything
3:30 Her accent gets really RP when she says "Jersey royal potatoes", it's adorable. Great episode!
RP?
@@RoachDoggJR4200 Received Pronunciation, the posh English people are taught (otherwise known as 'the King's English).
yeah its fun, she sounds like my Indian aunty sometimes and a very British posh person in the next line!
yeah noticed her inner brit was taking over lol "oooo~ jersey royals"
@@Loukie69 it's not really "posh" it's the book english. One of the 2 variants people in other countries are taught (other being General American), with RP being considered "standard British"
It's so comforting to watch Romy cooks. She was very tidy with her cooking space, even as she was handling powdered spices and liquids. I also appreciate that she wasted nothing. She rinsed the cream container into the sauce, and again she rinsed the pan with sauce into the pot - thank you editor for keeping the footage. Such great habits demonstrated by a professional!
Love it when chefs come in! Seeing them share their wisdom and collab with you guys is always a treat! She's amazing ❤
YES! I LOVE INDIAN FOOD! This is such a great episode, thank you!
Enjoy, it's a tasty one!
10:15 another advantage to the pressure cooker that they didn’t mention, is that because it cooks food faster, it also conserves energy. Edit to add - OK, she did mention this later at 13:00.
Romy mentions it conserving energy as well as being quick at 12:55
@@Getpojke yeah, I saw that and edited my comment accordingly.
@@anna9072 Cool, I had been waiting for them to mention it as it's one of the reasons I use mine so often.
Listening to Romy's voice is a treat by itself (I love the combined Indian/English accent).
But I especially love learning about new cuisines!
Love this episode! I feel very represented as you deep dive into the nuances of Indian ingredients and cooking techniques 🥰
Glad to hear your enjoyed this episode 😋
I love when chefs come in and show us their culture! I wished this was a series
I simply adore this woman! I never wanted to cook Indian food more in my life. Sorted just gets better and better and I don't know how you do it. Great minds (and cooks) at Sorted, that's for sure. 😋💖
This is the best feedback, thank you so much 💛
When she said it's totally expected to make a ton of dhal and freeze it, I felt so much better bc I do that all the time.
Anardana (dry pomegranate seeds) give a fruity tartness to dishes, like sumac or barberries (zereshk) do. Whole or lightly crushed anardana is excellent in kebabs, especially kebabs made with red meat mince. Pressure cookers are essential kitchen kit in desi kitchens, but an instant pot with pressure cooker works the same way, and gives you further cooking features.
We didn't know how important they were to desi kitchens until Romy shared that with us. It makes so much sense though.
@@SortedFood It is in EVERY kitchen but they are not for beginners/lazy cooks. I had one when I moved to the States and it blew up cause the whistle got clogged and the pressure built up. I replaced it with an instant pot which does everything a pressure cooker does plus much much more and you can put a timer on it. If you are looking to get one, I'd recomend instant pot over pressure cookers.
I love how genuinely interested and impressed Mike and Jamie (but everyone) always is on these shows. There's no acting or feigning for the camera. It just makes me smile to see people so enamoured by other people's talent.
Great seeing Indian food getting this much love and exposure around the globe
Romy is a fountain of knowledge. Her tip on cooking onions on high heat is so simple and necessary.
Really enjoy these type of videos where we learn about different nationalities, lifestyles, food profiles and cooking techniques that also incorporates personal experience from different cultures. Informative and fun!
Hey! Not sure if you've done this yet for International Street Food but I'd love to see your take on Marquesita. It's a street food from the Yucatán region of Mexico. A crunchy crepe, rolled, and filled with typical fillings like strawberry, Nutella and banana, but also crucially... Cheese! It's a surprising snack but one that grew on me.
Ooooh interesting..... we will take a look. Thanks so much for the recommendation 👌
Spaniards brought that recipe down a long time ago meaning it already came from their side of the pond before we had it
Had this on vacation with my family when I was a teenager and never knew the name for it but it stuck with me! I believe the one I had was Nutella and Parmesan (or perhaps another similar salty and nutty hard cheese) and it was one of the most delicious things I’ve ever tasted.
It looks like a giant krumkake on steroids! I'm super intrigued by the mixture of cheese and sweet stuff, looks delicious!
OH! New Spices to play around with! Ta for that, my shopping cart has been effected.
You won't regret it 😋
What a lovely woman, what a great culture and cuisine. Thank you, guys!
I love when chefs come for a visit. This episode is full of information and I can see the Sorted team are all absorbing and immerse themselves with all this new knowledge. Good work team
This is SUCH a great episode. Wonderful energy, food, and education. Perfect combination and Chef Romy was a perfect fit with the boys!
Amazing video. I love all the silliness that sometimes (often?) abounds on sorted, but my favourite content is always when its just good people cooking and learning about amazing food. Thank you!
So glad you enjoyed the video and No...... thank YOU so much for watching and supporting us 😀
I’ve got a lentil Dahl cooking in my insta pot for dinner tonight, I fear this video is just going to make me even more hungry than the smell of my dinner is already doing!
We're jealous, enjoy it!😋
This was so cool. Chef Gill was an awesome teacher. Thanks everyone.
Chef Romy talking about ketchup being essential with the kachori made me smile. Ketchup in the mix with chutneys with pakoras, aloo tikki...so good. The whole video was great -- it's always a delight to hear someone talk about Indian food and cooking in a way that is familiar (and not trying to dilute the tastes or experiences!). Please bring her back!!
Love when you spotlight people to share their passion and history
She has every right to be proud of her cooking and to receive so many awards. I love her gentle enthusiasm and she knows exactly what to say to make a Normal understand.
I love how genuinely excited the guys are to try the foods. Please have Chef Gill come back for more videos.
What a great guest! I love her!! She is so comfortable on camera too!
OMG I love her !! She needs to be a regular. More Romy please !
Suggestion when doing videos like this: make a control where the dish doesn't have the specifoc ingredient. Try a bite of that, then have the actual dish. Just to really see what the ingredient adds to the dish.
Do love these vids, and found it super intriguing! 🎉❤
i was just thinking how amazing it is, that when i was little all you learned on cooking shows was french cooking (i watched paul bocuse on tv with my mum regularly) and nowadays i learn the basics of cuisines from all over the world. just the order of putting things into the pan is so different in different places, i love it.
I could listen to this lovely lady for ages. Such depth of knowledge to pass on, you just want to soak it all in. Wonderful guest chef for you all to feature.
I love the Indian hissing pressure cookers that whistle.. they’re so easy & convenient once you get a hang of them. Some bigger ones even come with inner containers you can stack and they can be used for steaming as well. I have two of them, a small one and big one with stackable containers. I make rice, lentils, boil & steam veggies in them. Some people even boil eggs in them, done in a jiffy.
Been binging a lot of Sorted lately, and it has helped both my mental health, and my wallet 😅💜
Oh my gosh, Romy!!! She is so kind, knowledgable and all round amazing woman. So excited to see her on here. Loved it xx
I always find that indian spices instead of having a standout function, add more finesse and round off the flavours. Complexity.
As an Indian, i feel so disturbed when i see people insulting indian food online just by watching a 30 second tiktok but the truth is.......our knowledge of spices and the flavours that come with the combination of different spices can not be matched by any other cuisine from all around the world
Let them bitch bro. We know what reality is. Dogs will bark. Don't even bother. They are only valid when we give them the Validation.
I think that many people from all regions probably feel this way. It's so easy to be biased by what you're familiar with. It's crazy to take such a thing personally.
@@jessiep2471 You don't get it so shut up & zip it.
@RoyalUniverseRUC Wow. You seem so hateful. I was just making conversation with someone online. Take a step back and reread my comment. It wasn't disrespectful or hateful. Having conversations about all sorts of things is important so that people can learn and grow.
I agree... Pomegranate is not an ingredient that is used a lot in Indian cuisine neither is asefoteda
Romy was awesome!!!! Wow - great episode!
When Mike and Jamie were naming all the tastes in the whole Asafoetida, I was reminded of the old Willy Wonka movie. The scene where gum loving Violet eats the whole meal in a piece of gum, she describes all the flavors. At least the boys didn’t end up giant blueberries, they just couldn’t kiss anyone. 😂 Fun episode, I know nothing about Indian food let alone how to prepare it, and Romy explains in an interesting and approachable way.
she's a fantastic teacher with amazing stories
Maaaan, she's got such an odd mixture of Welsh and Indian accent. It's lovely.
I didn't hear the welsh accent until you mentioned it.
Romy Gill is awesome! I learned sooo much! Please, please bring her back and have her and Kush judge the normals.
That was Wonderful! I learned a lot. Thank you All!
Great episode. I love her insight. She really gets what Indian upbringing back home was like.
definitely had not heard of her being in the US, but so much fun! Seems like that friend who goes "let me cook something for you" and then wows you with something so amazing!
Romy is an absolute delight! I have fallen back in love with my pressure cooker in the last few months too!!
Indian cooking is a delightful exploration of the diverse geography of the subcontinent that produces such a mind-blowing array of natural ingredients.
Romy and Kush having a Desi square-off by proxy sounds like an amazing idea. Do the thing with the comm radio, where they have a single chance each to jump in and take over for 5 minutes
15:32 Jamie is so happy with himself for recognising the salt :D
Great video, I love when you have a guest specialised in different cuisine and learn from her/him.
I'm very tempted to prepare something like dal makhani now!
Thank you for introducing Romy Gill to me. I love Indian food.
And as always, Sorted spoiling us completely with this episode! Love it! Thanks for the great love and effort you put into every second of your videos!
Glad you enjoy them 💛
Yessss love seeing authentic cooking methods
Glad to hear it, enjoy!
Loved this! Please get her back on again ❤
I loved this episode! I hope you'll have Romy back, she's wonderful.
I love that you released this video , i would like you to explore more indian recipes ❤ great video
Love her! Such an amazing guest and such a good and wholesome episode
Oh! I was expecting Kush, but Romy was a very pleasant surprise!
Absolutely love Romy! Great video x
What a fantastic guest! More collabs would be great!
Nice to see hing being used properly although the description of it being the root is not quite right.
Asafoetida is actually produced by cutting the root which causes it to bleed latex that hardens into resin this is then scraped off every few days for a couple of months until it stops producing. The resin is then cleaned and graded the higher quality pieces are broken up into shards as shown in the video. The lower grade resin is ground to powder and mixed typically with rice flour and fenugreek sometimes turmeric too.
I try to avoid the powder even though it is so easy to find in shops and prefer the resin although i often store it in a jar inside another jar as it can live up to its alternate name of devils dung. Both may be labelled as asafoetida but they are not the same the powder always has additives which drastically affect the flavour and usage.
The other point worth mentioning is when using kasuri methi it is best to squeeze it between your finger and thumb when you add it as it helps it to release the flavour and aroma.
Romy Gill is such a showwoman, what a treat!
Dankie, thank you so much! Can't wait to try this recipe. You have redeemed yourself! Thanx!
Wow, I learned a lot. Love it when there are ingredients and dishes I don't know.
Romy Gill was adorable. Invite her again please
How wonderful! When she brought in the asafoetida I got so excited. Max Miller has an entire episode on this ingredient! I believe it was in his series on Ancient Rome.
Thank you for this!👍🏻✌🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻💋💋💋💐
Ready Steady Cook was one of my moms and mine favorite cooking shows all time. I miss it greatly
Would love to see her on a pass it on. Would also love to see her reaction to some of the Indian gadgets. Like the fancy bread makers.
This would be a lot of fun!
Aw, she's lovely :) Perfect guest.
I love this! She is such a sweetheart. And I love learning about this as an American. ❤🎉❤
Oooh would love to see Romy on an "under the cloche" video. Would be a really interesting watch.
I like when the boys explore foods and cooking methods from other countries but when they get a guest in who has those things as their lived experience, it takes the video to a higher level!
Best guest!!! Will buy the book.
Re: Asafoetida: the first time I ever encountered it wasn't in cooking, it was in Western Ceremonial Magick (Order of the Golden Dawn, MacGregor Mathers, Aleister Crowley, that era) where it burning asafoetida was said to produce a scent that was so horrid it would drive away spirits from Hell. Which says something about what the effect would be if you added it to, say, a hot skillet.
Asafoetida is a great secret ingredient. It adds so much depth to a dish.
She is already planning on returning, go for it
I've been waiting so long for an ep like this!!
She was so charming. What a lovely and informative guest.
Phenomenal episode! Really enjoying these colabs
What an incredible video! I loved seeing the British chefs experimenting with authentic Indian cuisine. The combination of flavors and traditional techniques is simply fascinating, and Chef Romy Gill is a true inspiration! It's wonderful to see how food can connect cultures and provide such rich experiences. Congratulations to everyone involved in this delicious content! 👏🍽
Idk if it's just her personality, but Chef Romy sounds like she's holding my hand through all these explanations. I think she should do ASMR cooking videos.
Give her more screen time! She knows exactly what she's doing. Love that boss energy ❤
Such a great episode for Indian Independence Day!!!
I love her style of cooking its very homestyle which is the best not at all like hotel or restaurant style this is the type of cooking you cak expect from indian mothers
What a beautiful sweet soul! Thank you for bringing Romy and cuisine from around the world to people like me in Texas, who only know smoked brisket and chicken fried steak! 😂❤
7:00 Pro tip add some asfoetida towards the end in sambar and poriyal. In the tempering for chutneys. It'll taste sooo good
I loved Romy's challenge suggestion. I really hope you get to do it.
Argh this was so good! Sooo much to learn from this as an indian student who's moved abroad. The tips she's dropped make sooo much sense, I didn't know about her until now but for sure I'm gonna look up for more stuff by her! Thanks Sorteddd~~~
Yes ! Please more from
Her! I want to know how to make a curry from scratch