London: New Indian Food | Milk Street TV Season 7, Episode 14
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- Опубліковано 15 лип 2024
- In this episode, we travel to London to explore Indian flavors. First, Christopher Kimball makes deeply complex, Salan-style Hyderabadi Chicken Curry. Next, Milk Street Cook Bianca Borges demonstrates Indian-Spiced Smashed Potatoes, crisp on the outside, dense and creamy on the inside. Finally, Chris and Milk Street Cook Wes Martin prepare Masala-Spiced French Fries, the perfect fries at home with a South Asian twist.
Hyderabadi Chicken Curry: bit.ly/3Wuac7V
Indian-Spiced Smashed Potatoes: bit.ly/3URf5GI
Masala-Spiced French Fries: bit.ly/4ad8VVK
Find these recipes at: milkstreettv.com
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One of my favorite channels. Tons of inspiration.
Dishoom is awesome
Dishoom has a cookbook.
Excellent
Damn! How can Rishi get me that meal kit from Eastham ASAP?!?
I love this channel. I learn sooooo much!
Great goodness that looks so good …
I have already made the salan. It was good. The curry I love best is Hawa Hassan's somali Digag Qumbe on Bon Appetit
The fenugreek used in this recipe is NOT the dried up leaf, rather the ground up seeds! Dried fenugreek leaves (Kasuri Methi) is a whole different flavor and although, may taste good in this recipe, isn't what is displayed!
Curry might have started on the India continent. But it is everywher. It's like Electric fast boil kettles the rest of the world got there first. Go eat far east curry's from Thailand, Korea, China & Japan. African curries are Amazing. Guyanan Suriname, Brazil. Especially try Caribbean Curry. Jamaican Curry & Crucial Brew - good times
As an Ex boyfriend of mine used to say that Europeans invaded the world in search of a good meal. So the Dutch went to Indonesia whilst the Brits invanded the Indian continent. Not sure where Germans went, but you try buying chips/French fries without curry sause in germany.
I am sure you must have loads of spices in the states that we don't have here in Blighty but for my adult life I have access to Bangladesh/Sri lankian/Pakistan and Indian spices. I love Fenugreek & the idea of cooking a curry without tamarind?? But if you know just want an easy in a jar 'curry' paste then Patak's is the standard UK brand. Everybody has pots of Pataks. BTW if you come across Balti its as Indian as Chop Suey is Chinese, it was invented in the Birmingham & Coventry curry houses. But curry is now a trully wonderful world cuisine like Pizza...
Buy commercial ultrasound machibe - there not expensive.
Put the cooked potatoes into the ultrasound machine foe a few minutes then the ear of the steps. Ultra sound fluffs up the potatoes skins making them accept the oil & spices more esily. Ultrasound is also great with other vegetables especially if frie. Also try using flavoured wood chips, and a neutral alcohol and ultrasound that. Experiment - especially with milk.
I usually roast my veg on parchment paper in the oven. Better taste, easy. I don't need more stuff cluttering my house / kitchen.
There are some basic mistakes that would really improve the dishes -
- the whole spices should be toasted first, and then into mortar/pestle
- use kasturi methi leaves. also it might help to tell your users to shop in indian stores or online, its very easy to buy
- butter and jalapenos don't add any indian flavor. use ghee and green chillies, maybe onions
- not sure why they tried the 'blanch in oil' for fries. Fries are so well known, all the big chefs like Heston/Tom Kerridge/Kenji all have the same method for triple cooked chips
Its quite a change to see this Chris vs his ATK days where he hated any spice/flavor.