Chef James Reacts.. To Chef Ranveer Brar's PERFECT Butter Chicken!
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- Опубліковано 15 жов 2022
- We are going to see how Chef Ranveer Brar makes his Butter Chicken!
I have gotten a lot of requests to see Chef Ranveer cook and it was a pleasure to watch! Please let me know if you would like to help me translate for future videos!
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I hope all of you are doing well and enjoy this video!
degi mirch is a kind of chili ..."chili" in hindi called Mirch , Deggi Mirch is made from a mixture of red peppers and Kashmiri chillies...
Yes hope u are doing good as well
Thanks for the video 😊
We did enjoy it 👍 .
@@sidra1253 thank you!
Kewra is rose water
Kewra water is made from a flower called screw pine/pendanus flower and is traditionally used in both savoury and sweet dishes around the Indian Subcontinent. It's primarily a aroma enhancing agent, much like Rose water. Hope this helps!
thank you!
@@ChefJamesMakinson Smell and taste of the Biryani(Mostly eastern side of the country) can't become whole without Kewra water.
@@sayantansaha9047
Very very true.
@@theA4iQ you could say that Kewra water is much more potent than rose water. If you use a little too much, you will not be able to eat the dish. And they come from two different vegetation :)
@@theA4iQ nah they're made from two different flowers
Ranveer Brar is one of the best UA-cam chefs to follow. He does his research well and goes for more traditional methods than quick shortcuts and tricks.
And he was a judge of MasterChef India.
I'm glad to finally see someone that is a expert in Indian cuisine! :)
@@ChefJamesMakinson The short history lesson in between his videos is a gem on its own!
@@tsram yes it is!
@@ChefJamesMakinson and please make more videos on Indian foods
Damn why is that dude so pretty tho?
I couldn’t name a favourite Indian dish, it’s like naming a favourite star in a galaxy of stars. The variety of fantastic dishes in Indian cuisine is infinite.
While I'm happy to see people explore different cultures, my little Indian heart hurt way more than I expected when I watched the Jamie Oliver video! This video helped heal some of that hurt, watching a chef who properly understands the nuances of Indian food. Butter chicken is such a basic dish in my house, though my personal favorite has always been anything in a korma.
Great video and a very charismatic Chef - thank you. Butter chicken is great but I 100% agree with the Korma statement above and my best is tandoori chicken in a Korma sauce.
Don't you think that's a bit dramatic? Have you seen Ranveer Brar's take on pizza?
That's why I love Uncle Roger roasting Jamie Oliver 😂🤗
@@lindajb4313 He never purported that it be anything other than his take on making a pizza without an oven, and it was primarily for Indian viewers who don't have an oven at home
@@lindajb4313 Yeah they're all overreacting imo. I'm an Indian too and these people act like all there is to our culture is a 60 year old dish.
He's easily the 1 stop shop for Indian cuisine.
History, quality. Engaging.
I won't rely on his history though
@@jignyasu you're always free to do your own research
@@jignyasu he is one of the most knowledgeable chefs in India
He is such a nice guy too. I have been following him since few years.
@@anuj55268 he's not. Not in history of food
His history comes from a show he did. The show had revisionist history of food in India. Fucking everything's from outside 🤦🏽
Indian food has been my favorite since I first ate it. Since I'm vegetarian, it helps that there are so many vegetarian options in Indian cuisine. Shahi Paneer is my current favorite. Thanks for the well-done video, as always, James! :)
You should try 'Paneer Kali Mirch'. It basically means cottage cheese and black pepper. Not sweet like Shahi Paneer, but, it’s not very hot. Also, no tomatoes, just like in shahi paneer.
@@mannysidhu7723 Thanks Manny! I'll definitely look into a recipe or try and find it at a restaurant.
There are so many dishes man
Being Indian, i have so much to explore. Each state and region has its different kind of cuisine and way of cooking.
Except the main stream dal, panner, dosa or idli - there are many cuisine.
I'm not a vegetarian but I actually prefer butter chicken with paneer.
Try palak paneer with hand blended spices
Indian dishes cannot just be recommended... The cuisine varies a lot depending on the part of India that you are in. While tandoori dishes are common in northern parts,fish and seafood are prominent in parts of the south.There is also a staple dish that is a must try for every state.
Thank you so much for introducing us to Ranveer, I'm now obsessed!
I'm so glad!
I understand why he's a celebrity chef, he is very charismatic 🥰 and makes the recipe look simple! I may try it at home!
He also judges at Masterchef India and he is a tough nut to crack 🤪
He's literally the judge of masterchef India
Ranveer is the best. He really identifies with the audience. And has often repeated catch phrases. Ranveer aap ne bataya nahi, or maza ma aye to paisa wapas! Ranveer u didnt tell me, or if u dobt enjoy then ur money back. Dhania mera prem mitr, coriander is the love of his life. Only thing is, not all his videos have subtitles. So u will learn a bit of hindi in the process.
Ranveer Brar is one of India's most celebrated chef. Also he's really fun to watch. Its not just his cooking alone but also because of the stories he tells sometimes from history, sometimes from his personal life. I cant even cook and I still watch his videos. Please react to more of his content. You'd love it. I watch your channel from India. Lots of love.❤
Thank you very much!!
he sounds fun, but the translation must be a pain in the butt, switching between 2 languages and all ..
if he makes a full-English show he'd probably succeed on UA-cam, he's funny and smart beside being a good chef.
@@belalabusultan5911 there are english subtitles in his videos
@@ayushmishra-pz7xs
I mean his speech, he speaks sentences in Hindi, then in English, so you move your eyes from the subtitles and then he speaks Hindi again etc....
@@belalabusultan5911 yeah, you are right. But his primary target audience is Indian and we use Hindi and English simultaneously quite a lot. In fact, it's called Hinglish. So, he's catering to his audience. He adds subtitles for the wider audience.
I used to work at the Elks lodge and we had to clean up after an Indian wedding one day. The caterer asked us if we wanted the left over food and there was a ton of it. We brought boxes and boxes of Indian food home and everything was absolutely delicious. I had no idea what anything was but I loved every dish. That was my introduction to Indian food. I remember asking him if one dish was chicken and he told me that it was mountain chicken. It wasn't chicken. It might've been lamb or goat or something. Still to this day, I have no idea what mountain chicken is.
It's Mutton (goat)
I think it was "mutton-chicken" 😂 a mix of goat meat and chicken
Mountain chicken huh😂😂 it means not poultry produced chicken. It's raised in the wild so it's meat is more flavorful and more chewy than what we get in stores.
@@jiophone2412 If this is the case, the term used is "NATI", loosely translated to "free-range" or "village-style" or not factory produced. So, such a chicken would be called Nati-chicken (at least in the South).
They are typically leaner and much more flavorful (and perhaps less harmful).
I think the wild chicken not from poultry
Hey chef! We don’t remove the whole spices before blending cuz they do add more flavour to the gravy when blended in the blender. They don’t stay hard since you’ve already boiled them for a long time with the other components so they won’t really do anything to ur blender’s blade if it’s a decent quality blender. Hope you find this helpful!
Even though boiled, in the long run it wears the blade down (based on my personal exp). So, preferably shouldn't be blended. What I like to do is remove it from the gravy, blend the gravy, and put it back in the blended gravy (it just for the aesthetic part of the dish as the flavors are already there in the gravy)
After boiling for quite sometimes the masala get soften ,so it doesn't effect the blade , May be in the long run but you won't make butter chicken daily right .. So keep it original keep it tastey ..hahaha
Now That is Butter Chicken! I had similar at work colleagues house in London a few years ago. As a computer consultant i was tasked with teaching his Indian mother how to use a P.C (outside of work) . In return I was taught Indian recipes/basics. One day she made this the same way but my notes don't mention her adding the Kewra water, maybe i missed that step. To get the smoky flavour she actually use a thick crust from a loaf of bread with oiled charcoal on top of it. Top Tip: If you do this only heat the top of the charcoal. Heat it all and it can burn through the bread. It is delicious by the way. Great content James.
thank you! yes, this looked delicious! I went to a Michelin star Indian restaurant in London a few years ago and it was some of the best Indian food that I have had, sadly its not something to repeat all the time. haha 😂 way to much money.
Kewra water is not a key ingredient it's just this chef and his masters special addon touch to the dish .Kewra is used just to bring in aroma not added for taste it for your nose.
@@IMK81 Thank you, for clarifying this, I did not know what it was to be honest.
@@ChefJamesMakinson LOL I understand what you mean James. I went to a 1 star called Benares in Mayfair ONCE...whilst it was off the charts for style and taste it was a one off hahaha Has to be done ONCE in your life for sure. Beans on toast until next payday 🙂
Kewra is actually added to give a special taste. Sometimes rose water or khus khus essence also works which gives a distinctive flavour to kormas, biryanis and many sweet dishes usually prepared for parties and festivals. I use rose water if I don't have kewra. Just soaking the rose petals for few hours and then add it to the recipe at the end.
My favorite is Paneer Lababdar, a tomato-based paneer curry with cream, honey and cashew nuts. Paring it with rumali roti is heavenly. Rogan Josh is also my fav. I could write an entire essay expressing my love for Indian cuisine to be honest😂
Ps. Almost forgot my southern favorite which is Chettinad Crab Curry. You’d love smoky, toasty coconut in an intense, spicy crab curry😋
thank you for the suggestions! it helps a lot!
Mine too
I visited India twice and I have to say, for me the best thing is actually the naan. I never tasted naan like in india anywhere else. Obviously everything else is amazing but the naan just ties everything together and soo so good there
There are Indian dishes you would not enjoy with a naan though mate. I am guessing you’ve not travelled the southern or eastern parts of India much? Because the flavor profiles in dishes of these regions are more suited to rice or rice/lentil based accompaniments. Hope your next visit you get to explore more. Cheers :)
@@bishnuchatterjee90 obviously but are we from the rest of the country this insecure that we need to be this in your face with it?
@@rkh7360 don’t think my comment displayed any insecurity. Was just trying to be be informative
Of all the different Indian flat breads,why do non Indians say naan? As Indian myself naan isn't my go to flatbread.(honestly speaking it tends to hard down when it cools,we always joke that if you throw an old naan out the window randomly it might kill a passerby).. It'll have to be just Whole wheat Roti,or Puri or the super fluffy crumbly but somewhat crunchy parotha which is sweet ( Eastern and North eastern Indian style of parotha)
Naan is Indian recipe ofcourse it would be best in India
I can remember the first time I had butter chicken. My dad took me to a restaurant in Greenford near where he worked. It was sublime. Currently I love saag with lamb; chana masala and methi gosht. But my friend cooks the most amazing potato curry which is her mother’s recipe. Living near Blackburn the curry places here tend to be of Pakistani/Northern India heritage. Achari chicken is one of my favourite local dishes.
Kewra water is essence of a strong fragrant flower. A little is enough in the dish. Mainly used in meat dishes like biriyani and other curries where fragrance is key. (If you go to an north indian restaurant that is from the 90s, the chef for sure adds this to the curries.)
That's what I was reading after I saw this, I will have to get it and try it! :)
Kewra water I believe is Rose Water. In india I’ve seen them use it to finish of biryani, and do desserts with it. Its also used a lot here in the middle east for arabic desserts
@@ChefJamesMakinson Be super careful, just a few drops for a pound of meat. Otherwise it very quickly completely overpowers everything
@@charlesaboujawdeh Rose water is rose water and kewra is different but they are used interchangeably and sometimes together also. Rose water can be used too. Just different fragrances.
Edit: I just found kewra is basically pandan which is widely used in thai desserts too.
@@ChefJamesMakinson it is basically essence of Indian screwpine / Pandanus, iirc Pandan leaves are frequently use in South-east Asian cuisine, not sure if the fragrance is same though
This healed me after Jamie Oliver almost killed me. He didn't add cashew paste but that is an optional ingredient, so I'm fine with it, in fact I loved it. Oh! Also if you visit India try Pav Bhaji. It's a vegetarian dish that is to die for.
it healed you! haha 😂 I will see more of his video for sure! and thank you for the travel tip! :) I will have to try a lot when I visit!
+1 Pav bhaji is part of India's amazing street food culture
@@ChefJamesMakinson
Every street have something new to offer .
For ex :- In Mumbai (In Maharashtra), Pav-Bhaji , Vada-Pav & many other dishes..
In Uttar Pradesh , Meerut (It's famous for it's food) , Like Rewari , Gazzak , Pinky Chole Bhature & many more like *Matar-kulcha* (Some shops are even 100+ Year old) . Some says Matar kulcha dish was made here ..
It's taste is really amazing & it's not what u eat in delhi streets . It's good to . But, Authentic is Authentic... ...
Cashew paste is also a safe guard to prevent the sauce from splitting - so would recommend home chefs to definitely put in the cashews
I am from Goan and my absolute favorite Indian dish is pork vindaloo from Goan cuisine ❤️ it is easy to make it you manage to find the right ingredients
Kewra is used very commonly in south east asian cooking as well..we call it "Pandan Leaves" in Malaysia..very aromatic
Chef James is thoroughly detailed with his opinions. I can tell he’s highly intellectual and can articulate his insights in a way that not a lot of people think they have the capacity to do so. I hope this channel continues to grow. Best of luck to him.
Thank you very much Sophia!
AMOGUS
amogus.
Pretty sus
Mogus
Ranveer Brar on UA-cam just really shows his encyclopedic knowledge. It becomes a fun experience when you watch his content whether you cook or not 😂 He breaks down the basics- why a certain ingredient is added, why following a certain sequence is important etc. You are guaranteed to learn something new from every one of his videos.
I see why he is so popular! I really enjoyed his video!
My favourite Indian Dishes are quite unpopular tbh:
1. Ilish (Hilsa) jhol ( it's Lighter than curry of north India) with Eggplant & Mustard. It's a simple staple Bengali( West Bengal) dish. The popular version of the Hilsa fish is called BHAPE ILISH ( Steamed Hilsa)
2. Gudok ( it's a traditional Tribal dish from Tripura - Northeast India). It's basically boiled veggies with fermented fish as base.
3. Assamese Duck Curry( this duck curry is mostly made with Kumra - white gourd. And it's popular as it balance the heat of duck meat)
4. Bengali Duck Curry ( this duck curry is made with Radish. Now the Assamese one balances the heat. This one enriches the heat of the dish. So basically adviced to eat when the cold is extreme)
5. Masor Tenga ( This is basically a sour fish recipe made with fresh water fish in Assam. The gravy is more of a stew nature with no masala to be put in it except turmeric)
6. Eggplant with Fish oil... It's just heaven if you eat rice with it. (No masala)
7. Sokot (This is made with fish and veggies and it's a version I never saw anywhere much except my mother's family. It's a recipe when you have an upset stomach. No masala is used here)
8. Chicken Kosha/Gravy - now the catch here is we don't use tomatoes,yoghurt, heavy masala except garam masala and turmeric. Onions play a big role.
I got loads of list and yeah tbh I neither like butter chicken nor biriyani coz sometimes it feels too much overwhelming for my taste buds 😅
Guess we Northeast people have a hard time with our tastebuds as we are more into herbs than masala. Northeast India uses very less masala in general but the flavour of the food is mostly enhanced from herbs.
Fellow Northeastern
Every part of India even the subparts seem to have a rich and even richer food cuisine range
And I do love all of the dishes you mentioned
I’d like to try out North East cuisine for a change. Herbs will be a welcome change compared to using spices for seasoning.
None of these are unpopular dishes
@@CallmeTomorrow65 you are lucky if you heard about them especially Gudok which comes from Tiprasa Tribal Cuisine or the difference between the preparation of duck meat in Assamese and Bengali Culture.
@@penguinclap8815 yep it does... The dishes I mentioned are the ones I grew up with
What a pleasure to watch. I am used to making the gravy with processed ingredients and it was nice to see it with fresh ingredients. I could see you admiration of his technique. That seems like high praise.
Fresh ingredients are always better : tastier as well as healthier
In India, we rarely use canned or processed food items. It was a surprise for me when I saw, for the first time, western people using canned tomatoes. How much time does it take to cut 3 tomatoes?
I’m so glad you decided to review an Indian recipe and a good one at that. I’ve been trying to search for good butter chicken recipes and a lot of them weren’t traditional.
I know what you mean!
This guy has a series of really awesome cooking videos.. His channel is pretty popular in india
Honestly, India has so many states and different cultures, every area has their own type of dish. Im from goa and our favorite here is Pork sorpotel, vindaloo and Sausage Pulao (fried rice), and the seafood is amazing too. Other favorites would definitely be Punjabi and Kerelite (kerela) food. Other than that there are many others but these are some Indian cuisines you gotta try out, if you vist.
I totally agree! I will have to make a bigger list! haha
And don't forget the Haleem in June and Hyderabadi biryani if you want to visit Hyderabad, Telangana.
Sounds very interesting!
Are you from Benaulim by any chance?
Never knew pork was served in an Indian establishment. Or is that a more recent crosscultural addition?
Woah! Chef Ranveer Brar is my inspiration he has hosted almost all all Masterchef India seasons, and one of the most respected chef known for his authentic and variety of recipes. Thanks for reviewing the video, All Love From India 🇮🇳 ❤
We just tried Ranveer Bro's Afghani Chicken. Try it it's really simple and Awesome. We follow his recipe it's worth trying to have a restaurant style classic Indian dishes. 👍👍👍
Also he knows all the history about the dishes that is really great
I really like how respectful chef James is. It is just so humbling to watch his review. 👏👏👏
Thank you!
Dum Gucchi is probably my favorite Indian dish. It's morels stuffed with nuts, and sometimes paneer, in a tomato-cream gravy. It's really uncommon since it's a Kashmiri specialty dish, and Kashmiri cuisine isn't very popular throughout India, but it's incredible if you can find it. Kothu Parotta, a street food from Tamil Nadu and Kerala, is also incredible. It's chopped up parathas fried with eggs, tomatoes, onions, ginger, garlic, mustard seeds, coriander powder, turmeric, and curry leaves. Much more common too.
Chef Ranveer Brar is my Favourite Indian Chef ... I love to cook and for a long time following the recipes of Ranveer Brar ... The way he cooks everything and explain them in such a simple way that the cooking part just gets easier...
thanks for the effort of adding English subtitles to the video Chef, it helped a lot. Great work as always!!
it was a lot of work editing! haha anytime!
It's great to see you highlight unknown chefs(unknown to non-indians in this case) that are making something truly excellent. Sometimes it's hard to find stuff that is outside of your cultural bubble, for example I only get Joshua Weissman, Adam Ragussea and Jamie Olliver for butter chicken recipes.
I'm glad that you enjoyed it! Yes it is good to see recipes from the source.
In India every state has their own culture and cuisine. I am from West Bengal and I am vegitarian. What I like most is raw jackfruit curry. You can also try Sorshe Ilish, Chingrir Malai Curry, Rasogolla, Misti Doi etc.
That jack fruit thing is heaven. However we like the dry version here in Chhattisgarh. Man, I just realised I never had the curry version or may be, I can't remember.
From west Bengal and vegetarian. Wow, learnt something new
@@grealish2234 where are you from
@@easyrelaxingmethod6120 south buddy but lived in Bengal for the first 10 years of my life
@@grealish2234 where is South buddy
Ah man, I'm happy you're reviewing this recipe! By far my favourite recipe for butter chicken curry
One of my favorite recipes and thanks for making me aware of another great UA-cam chef, awesome video chef. I always look forward to your post on sundays
So nice of you! I will have to see more of Chef Ranveer recipes! :)
Aww Frank, Ranveer is the absolute best. I watch his recipes just for his charm. Cool dude.
11:00 "This is gut, this is gut" reminds me of Uncle Roger :D
Love these indian dishes. I'm ordering some and trying by myself. The problem is that there are so many ingrediences that I don't have so I end up using pasts from the supermarket.
there can be a lot yes
Absolutely soothing and delightful review. Unlike some reviewers who tend to criticize everything they watch irrespective of the way food is cooked. Hats off to your review. Looking forward to more Indian recipe reviews.
As I am vegetarian My most favourite Indian dish is the vegetarian variant of this called “butter paneer” . Apart from this Dabeli and Pani Puri are my favourite street food dishes from Indian cuisine.
Dabeli 🥺🤌🏻
Chef I watch a lot of cooking videos on Yt. I love your calm demeanor combined with obvious expertise. You, Andy cooks, and Thatdudecancook are the best, period.
Wow, thank you :)
Kewra water is sort of a pandan extract(leaves are also used in Malaysian and Indonesian cooking). It's similar in sense to rose water, in that it has a sweet smell and can round out harsh spicy flavours.
And if you're visiting James, the answers really come down to which city you go to. The food culture in India(like any big country) varies from state pretty drastically. From the kind of spices, to the spiciness, to flavour profiles. It's fascinating really
very true, I will have to make plans!
@@ChefJamesMakinson if you're in Punjab though, do try dal makhani. In my personal opinion it is a true indian icon. It is so simple, but encapsulates everything i love about Punjabi food.
If you're in Kerala try puttu(sort of a steamed coconut and rice cake). Or if you're in Tamil Nadu, dosa or idli really are life changing discoveries.
@@ninnusridhar thank you very much for the suggestions!
@@ChefJamesMakinson different regions have different cuisines. pl plan well to explore which one you like.
@@ChefJamesMakinson Interestingly enough, Dal Makhani is also only 60-70 years old and was invented at the same restaurant as the Butter Chicken (Moti Mahal)! PS: You can still visit this restaurant if you are in Delhi (or its spiritual successor with more modern ambience - called Daryaganj).
Great innovations always happen in these little spurts and that was obviously a period of great innovation for that restaurant. And the chefs at this restaurant had only just moved to India aftering getting uprooted from Pakistan during the brutal tragedy that is the Indian partition. My salutations and respect to these people. To survive such tragedy, having witnessed undescribable violence and amongst all the difficulty of having to start a new life from scratch in a new place, they left an permanent footprint on the culture and people of India and even the world.
It is also why I find British claims of having invented Chicken Tikka Masala so laughable. How can you "invent" a dish that is virtually identical to another dish in existence for over twenty years? How can you have three different restaurants claiming to have invented the same dish with the same story of how the dish was invented and have it be be identical to the story of the original creators of the dish, which again - for emphasis - happened twenty years ago? How can you have had the amazing culinary genius to invent this most popular dish in the world and have nothing else to show before and since?
Thank you Chef James for this entertaining video. I learned to cook butter chicken from a chef in a restaurant my family used to go often. I wanted to master the flavour so that I could create the recipe at home. I was surprised that I almost make the same way but I add soaked almonds to the blender along with the tomato mixture which gives it a nutty , rich and thickness to the sauce. I also add cumin powder as well. This recipe never fails me and people in my life enjoy this fully. I use the same sauce for the vegetarians by adding roasted vegetables or just fried Paneer(Indian cottage cheese) or fried Tofu for vegans. Keep doing what you do. Be blessed:)
The way your reacted and explained everything is just amazing 🙌🏻🙏🏻
Amen 🙏🏻 an actual recipe from someone who did more than basic research! And he used butter! 😮 - great video as always chef 😊 very insightful
I'm glad that you liked it!
I just love him .....😍😍one of best chef👌👌👌👌👌
Hi, I recently saw your channel and I'm loving your videos so far. I love how you understand Indian cuisine. I hope you come to India soon!
I would love to visit!
10:25 Kewra water, also known as kewda or keora water, is an extract that is distilled from pandanus flowers. It has a sweet, perfumed and pleasant odour similar to rose water.
Ranveer Brar is not just a UA-cam chef but one of the best chefs in India. He has worked at many 5 star restaurants around the world, Has made food for royalties and other dignitaries. He has studied a lot about Indian cuisine of different regions and its history.
he has been very busy!
such a great video chef!! it's so nice to see Chef Ranveer and his butter chicken recipe, I'm glad that you enjoyed it!
Thank you so much!
Very nice. Loved it. Thanks
Kewra water as others said is extracted from a flower grown in India. It has a very sweet, pleasing and DISTINCTIVE smell that is very different from any other smell like rose water. Anyone who smells it is instantly reminded of upscale restaurants where richly prepared dishes have this aroma as well as it reminds you of religious ceremonies where this flower and nectar get used. You have to smell it for yourself and I cannot describe it to you. It has a wonderful effect on food.
Sheesh the gravy
Kewra Water is basically the extract of the regional flowering pandan plant found in the Indian subcontinent. It is used widely in various Indian cuisines.
Personally my favourite is chicken saag. This was so interesting butter chicken is a dish I make quite often, it was fantastic to learn some more about it.
I love butter chicken and chicken tikka!
I can't tell what my favourite Indian food is...each dish is unique and has a story to tell.....nostalgic...as long as they are made right....and oh yes...I am Indian...😊
I personally really enjoy watching chef Ranveer's videos, and have tried some of the recipes (well the easier and quicker ones) myself, they all turned out really well. I came across your reaction videos recently, and since then, have been a fan of it. Would love to see you review and give your insights to more Indian cooking. If you want, I can let you know about some regional Indian cooking channels as well, which are full of amazing regional dishes.
Awesome, thank you! I will review and watch more of his videos, I really like Indian cuisine. there are so many different dishes! haha
Absolutely. And the variety is insane. North Indian cuisine is entirely different from bengali cuisine which again is a lot different from South Indian cuisine and so on. You will enjoy it. 😄
As a person who loves to cook Indian food, and loves to eat it as well I would strongly recommend if u come to India then please eat these 3 dishes
First will be Shahi paneer (royal cottage cheese)
Second will obviously be butter chicken
The third is dal makhani (I don't know how to. Say it in English 😅😅)
Other than that the street food culture in India is extremely extremely diverse u can eat just about anything here thanks for the video chef do notify us if u would be visiting anytime soon 😊
I will have to write this down! thank you! not to worry, the day I visit I will let you guys know. my girlfriends family is from India so we will be visiting a lot of places the day we go!
@@ChefJamesMakinson I would also recommend some of the south Indian style biriyanis. There is the Donne biriyani from Karnataka and the Ambur and Thallapakati style of Biriyani. They are not made from basmati rice but rather a distinctive short grain rice called Jeera Samba rice
Awesome Video James, I love it and learned a lot.
Glad you enjoyed it!
I’m from the UK (not relevant) but I’m come across your video through ‘Uncle Roger’s and I’m glad I did as I’ve been really enjoying your expert opinion
Also, noticed how you pronounced ‘Good’ to simulate Chef Ranveer’s strong Indian accent. It’s true when they say we tend to change our accent according to the company we are with. Nice touch !
Ranveer Brar's humour and his way of explaining things ❤️🔥
You should checkout more of his recipes and we would love to see a video you trying out his recipe.
I will check out more!
It's nice to see that you finally found the best chef (according to me) in India.
BTW if you ever visit India, don't go to some fancy restaurant, try street food for the authentic taste.
Thanks for the tips! I will tell all of you before I visit!
Except please be very careful with Indian street food. Although likely very tasty and cheap, hygiene and other issues in Indian street food may lead to a good bout of Gandhi's Revenge and pretty much ruin your stay. Hotel and good restaurants may be a safer choice. When I traveled for my company to India (multiple times), I was always set up with a local liaison to guide my culinary experiences so I would not get sick. They definitely kept me away from the street food.
@@ChefJamesMakinson Indian streetfood is not what it used to be, however. It's kinda ruined now. It would be wrong to judge the Indian cuisine from the current state of our streetfood.
@@ChefJamesMakinson you should totally eat at moti mahal in Delhi it was created there, street food isn't worth eating lol, you should totally check out the Taj hotel at Delhi Indians usually aren't a fan of their food there but would recommend 100% for u, you'll love it!
@@emulsion4 thank you very much for the suggestion!
The Chef, trust me you couldn’t have found a better person in India, than him! You found ‘the chef’
Ranveer Brar is a gem as a person and chef 😊 I am glad you found him and enjoy him .
However , you are the only chef on UA-cam who doesn’t bitter but educate and express calmly ❤😇
Thank you! I really like how he teaches!
Kewra water is like very strongly aromatic, beautiful smell doesn't go well with tomato based curries, rounds up the aroma of spices, a place I use in most often is Biryani brings very nice smell to it, also add them in Nihari, or a curries with a variety of spices, Edit: And also is very useful in soothing the aftereffects of eating spicy food. This will reduce the heatiness you get from eating spicy food.
Thanks for the tips! that's interesting about reducing the spiciness. 🤔
Your subtitles were really good. Everything cannot be translated literally due to language differences but the tone of the original dialog and the context were maintained appropriately. Good work there! Would be happy to help with any translations in the future. And good review by the way.
Thank you very much!!
Favourite dishes from north India :
1) Laal Mans (Rajasthan)
2) Wazwan (Kashmir)
3) Kakori kebab (Lucknow)
South:
1) Mutton pepper fry with Malabar paratha
2) Hyderabadi biryani from Nizam’s club
Kewra is basically a plant extract. It is extremely aromatic and fresh in its property. It is often added to sugar syrups for making sweets like gulab jamun or balushahi, etc. It also complements dairy sweets when added with saffron, cardamom and rose water. In the summer season, mangoes are often dipped overnight in water infused with kewra to make them flavourful and cool. It imparts coolness to a dish, and is also added in special recipes like butter chicken for some play with flavours!
Thanks for the heart Chef 💓
I love your cooking content! It's so neat to get chefs's ideas for the cooking recipes. I learn a lot more to my home cooking dishes. So thank you!
11:01 I could hear some interesting way to say "This is good, this is good." Is Uncle Roger's way of saying things coming through your sayings also? 🙂
Keep up with the good work!
I'm glad that you liked it! haha I didn't mean too, I think I have been watching to much Uncle Roger! haha
Chef James, you are absolutely wonderful with the way you break down videos and add to them with your tips and knowledge. Ranveer Brar and Sanjeev Kapoor are probably two of my favourite Indian chefs, and I look forward to you reacting to more of their content, and others too ofcourse! If you need Hindi translated, I would like to be of help :)
Thank you very much and for offering to help!
Good job chef explaining the process
Glad you liked it!
Kewra water, also known as kewda or keora water, is an extract that is distilled from pandanus flowers. It has a sweet, perfumed and pleasant odour similar to rose water. It is broadly used as an aroma enhancing and flavouring agent in cooking.
Thoroughly enjoyable video, made all the better by Chef Makinson's little lessons. And even though Butter Chicken is the most-searched recipe, it's doubtful a lot of home cooks are going to make the traditional recipe. They'd probably do the big tattooed guy's version or Jamie Oliver's because they're easier to make.
thank you! this recipe is pretty easy but the other two are more well known in the west. I mean, I made chicken fried rice last night for dinner and it took me about 10 mins, with no chili jam so it depends on the person :)
I'm glad that you featured Chef Ranveer's butter chicken because I really learned a lot from it. This episode is very educational for me and I gained new insights on this dish. It is way too different from what Jamie Oliver made. Thank you for sharing your reaction to this video. Btw, it's nice to see you having a good laugh. Keep doing what you're doing. 👍
Thank you very much! I really enjoyed making this video it was a little challenging though with the translations, I have to admit and when I review one of Chef Wang's videos it's going to be just as difficult.
@@ChefJamesMakinson yes i can see you're having a lot of fun making this video even w/the challenge. But in fairness to Chef Ranveer, he speaks in English every now and then unlike w/ Chef Wang's videos w/c are completely in Mandarin. Anyhow, I'm looking forward to your next reaction videos on Vincenzo and Joshua. Im assuming it will be released anytime soon 🥰
Hey chef, loved your video. I'm from India, I predominantly have a vegetarian diet but non veg is a weekend/cheat meal for me and my favorite one is mutton korma. It's a mutton curry dish, full of spices where the flavour of mutton remains. I have it once a week with rice, roti and salad.
My fav fav chef …. His recipes are perfect n delicious 🤤 ❤ …
The only "mistake" in his process was blending the onions and tomatoes when they were hot. Doing this usually results in colour being lost. You'll notice it looks pale even before adding creme to it. Cool it down to room temp or blitz it with some ice cubes in the mixture.
Kewra is a flower grown mostly in the coastal belt of India. It's known for its smell. Oil is extracted and used for making perfumes. Aromatic kewra water like rose water is one of the products in this process
Indian cuisine is so vast. Every region has a different cuisine. South and North are so different and so beautiful.
You should have butter chicken from the north. South Indian food is full of tropical food with huge amount of spices. It's a treat for your pallete.
Myself being from Kerala, i would recommend you to have the following items
Masala dosa , idli , Vada , puttt(steam cake) idiyappam ( steam noodles) ,porotta , Kerala style chicken curry( which is made with coconut) and definelty fish curry. There are huge variety of fish curry.
Hope to see you soon in India .
Really enjoy your content.
Thank you!! Yes it is a very big country. The day I visit will have to be a very long holiday.
Another excellent video bud… have to agree that looked and sounds delicious… the Kerwa water is made from Pandanus plant… which is the same plant that gives the pandan leaves used in allot of Asian cuisines… great video as always
Thank you Mark! Like I said in the video it was a pleasure to watch him cook. I will have to see more of his recipes! I hope you and your family are well!
@@ChefJamesMakinson very well thanks, hope all is well with you and yours
Very nice video! Recently I've started taking more interest in cooking and I just came across your videos. It gives me more insight on how to analyse recipes from famous chefs. Instant sub!
Great to see you covering Ranveer Brar's recipe. He's indeed a truly humble and (well-deserved) celebrated chef from here in India who doesn't over-complicate things.
Just an added detail: at 1:23, you can see him briefly touching his ears when he mentions his mentor Ustad Gulam Rasool Ji's name. That gesture indicates a feeling on the lines of "I'm mentioning your name, my teacher/mentor. Please pardon me, if in case I make any mistakes." This shows how genuine and down-to-earth the person is (Ranveer in this case).
Please continue such reviews (or even comparisons!).
If you ever visit India, I'd certainly recommend trying South Indian food (Idli, Dosa, Uttapa, Rasam, etc), Chhole Bhature, Delhi Chaat. For sweets: Ukadiche Modak (Maharastrian Coconut + Jaggery Sweet Momo in rice covering), Puran Poli (Roti Bread with sweet Gram Lentil filling).
Edit: 2:03 Deggi Mirch is not the regular chilli powder. It offers more red colour at lesser heat and has overall milder spiciness.
thank you very much! Just by watching Chef Ranveer you can learn a lot!
I have only had Indian food once but I had two courses, butter chicken and tandoori chicken I ate the butter chicken first, and used the rest of it like a dipping sauce for tandoori chicken amongst one of my favorite dishes to date
He's my favourite chef...I'm not a chef but when I try to make his recipe it turns out fabulous...I learned his soups dish..and when my family want to drink soup they tell me to make...bc they love my soup cooking!😆
.
And as I'm from West India i.e Maharashtra there are many dishes that you will love...but my favourite is Kokni dish...sea food tastes fabulous..you will love Fish/prawns curry, fry fish, Kokum doodh, Chiken wadi..and there are many more.
Please do more reaction on him. He also makes various traditional Indian food.
I will!
Kewra water is extract of Pandan leaf, which might be more familiar to those who've cooked (or eaten) Thai food. Sometimes referred to as "vanilla grass".
I learned this after buying some kewra and realising I already had it as pandan 😁
No mam pandan and kewra looks similar but totally different plants kewra plants are more big in size and has lots of prongs on the edges of the leafs. Have you seen aloe vera exactly like that. And kewra water is made from the flowers of kewra
Just stumbled across your channel by accident and i ended up binge watching all your videos!!! Great job!
Thank you!! :) I am so happy to hear that!
Ranveer brar is a great chef ... me and my mon just love him ..
Thank you and you're too sir.
Namaste 🙏
Another great video. My partners family is originally from Goa, India. One of my favourite dishes from Goa is Sorpotel. I believe it's a Goan-Portuguese fusion dish. Done well it's one of the most delicious spicy and rich, sweet and sour, melt in the mouth dishes i've tasted. Her family originally made with pork and liver but i personally prefer it without the liver. Dusty's Foodie Adventures has a great recipe online.
Thank you! I will have to look at it!
Ranveer Brar sir fans attendence please 😁😁😁😁
Looks delicious! And, I'll try that smoke-trick in the near future. Also, I chuckled a lot in that short part where you slid over into speaking with an indian accent. (Now when I've told you you'll be able to find it) :)
Your voice is so soothing
Loved it
thank you!
I watch Chef Ranveer Brar daily to improve my knowledge and skills. Add in Your Food Lab and you will be in Heaven if you can learn their techniques. Very difficult to choose a favorite, but Masala Dosa is divine, along with the coconut chutney and sambar that accompany this dish.
This video is awesome! Thanks for reviewing Indian food, Chef James! =D
Any time!
I loved the video! Specially the little insights you added.😃
Also, Ranveer Brar is one of my favourite chefs and him making butter masala is just mouth watering!
Awesome! Thank you!
I can suggest three dishes personally I find are like foundation stones of Indian Cuisine
1. Prawn Malai Curry: A traditional Bengali dish made with coconut Milk
2. Mutton Rogan Josh: From Kashmir What makes this one dish stand out is that you use Asafoetida and Fennel instead of garlic to bring out the flavour of the Lamb.
3. Korma: Chicken or Lamb cooked in a nutty paste.
A special mention goes out to Lamb Nihari as well
His best video is Lucknow special nihari. the amount of spices is insane. You should definitely watch that. It would be very educational.
I will check it out! thank you! :)
For us Indians preparing food is also a science.. it is influenced from ayurveda.. our grandmothers teach us not to mix two ingredients as it could cause digestive issues & by adding what ingredients improves immunity.
Dishes are very tasty so it's a win win 🤣
He touched his ears while taking his teachers name.it means I'm giving respect to him.
Kewra water, also known as kewda or keora water, is an extract that is distilled from pandanus flowers. It has a sweet, perfumed and pleasant odour similar to rose water. It is broadly used as an aroma enhancing and flavouring agent in cooking.
We use kewra water mostly while preparing Biryani as it give it a nice rich aroma.
Hi, There is also a vegetarian version known as paneer butter masala the recipe follows same you just change chicken with paneer. As India has various vegetarians so most of dishes have veg and nonveg versions.
And also the leftover gravy of butter chicken/paneer can be used to make pasta too and believe me it tastes awesome. You can also add veggies to it that's what we do when only gravy is left sometimes. Hope you try it.
Thank you for letting me know!