Thanks Al, purchased a Shababs Balti bowl a few weeks ago and followed your Balti recipe to the “T”, what a taste sensation it is. Each time I use the bowl the flavour gets better.
Al how do you find the taste of the balti compared to the BIRs? I've cooked loads of the latter thanks to you (the missus and I don't go out for a curry anymore btw). Personally, I wouldn't attempt a balti indoors due to the flames (I love a good balti but no quite yet ready to burn my house down) and I don't have the afterburner required to create that smokiness. Born and raised in the west mids and I miss a proper balti having g moved away. As you demonstrate its not just about serving in the dish, but cooking in it too, with the correct technique. Miss your commentary, banter and beer reviews, Al. Keep up the great work, fella
DearAl. Fantastic videos. I am an old bird( 69) from up North. Please keep going. I have been passionate about curry for many years. You are the best , in my opinion. Have a wonderful Christmas.xx
Hi, Al. . . . Could you please tell me the diameter and supplier of the karahi you are using in this video ? Ones like this are impossible to find now. I bought a couple of the original 'Pressform' of Smethwick balti pans during the early '90s, but sadly they were removed from our garden by some thieving little sods. I read that Andy Monro was trying to source a local company to manufacture the original thin pans, but I can't find anything more out. Thanks in anticipation 😊.
Hi Al, it's Michael in Cyprus. With living in Cyprus and knowing your connection with the country. I thought you might like our idea for 'Christmas Day Dinner.' We are having a 'Indian Meze'. Using your recipes. King Prawn Chilli Masala, Lamb Podina, Chicken Madras, Onion Bhaji, Bombay Potatoes. Have a good Christmas and stay safe. Regards Michael.
It’s 70 quid mate and whatever size propane or butane cylinder you use. Hardly braking the bank. That’s probably 4-5 takeaways from a good Indian restaurant but over time you’d still save a shed load on what you’d be paying for takeaways.
Garam masala is used shortly before serving. You add a tiny pinch and it is said to enhance the overall flavouring of all the other spice, much the same as adding fresh coriander which will stew and taste soapy if you add it too early. It can be overpowering if you use too much.
He aint going to tell you mate. You have to build your question around praising him and telling him how wonderful his curries are before he would even contemplate answering a question. Take a look at all the other unanswered questions then compare them to the few he can be arsed to answer.
@@Jaykurb just push hose on to adapter and I added jubilee clips too. Uses a fair bit of gas on full power but it won’t be long till you’re finished cooking 😁
Are you just using your regular BIR style base gravy for this? Misty Ricardo noted that the shababs base gravy is noticeably different than regular base gravy, and posted a recipe trying to imitate it. I’m curious about your thoughts.
Yes, I am aware of the alternative base but in reality there is little to no noticeable difference in the final Balti produced. Having tasted both Shababs own cooked balti by chef Zaf and my own using Shababs recipe but using regular base I am of the opinion that most base gravies are more than sufficient.
@@AlsKitchenYes, I feel people worry too much about base gravies, over the years I've tried most recipes going but in the final cook there really is very little difference. You can strip it down to only onions, g/g, turmeric and still produce a banging curry.
My In-Laws wont even try a curry, if it's super bland they are all over it! 'Goodness gracious me - Whats the blandish dish on the menu' - search on UA-cam....😃
@@AlsKitchen 100% fact! Also change your postcode in justeat to a Birmingham postcode and search Shababs. Brummies know they're curries and Shababs is not what it once was, Unfortunately
Good work Al. Although, I don’t think a base gravy is necessary prerequisite as that’s really for restaurant convenience due to the volume of dishes that need to be made and served, so you could just add a bit more onion, spices and a fresh tomato (and slightly increase cooking time).
Al bought balti pan and havnt heard from company .. hasn’t been sent and not answering phone or email .. £25 down the drain following your recommendation
When you are cooking, it would be good to show the temp of the oil using an infrared thermometer at different stages of cooking.say at start just before adding onions, then say when adding spices and again adding meat and during cooking and flaming times, as stated you don't want to burn or get to smoke point
Thanks Al, purchased a Shababs Balti bowl a few weeks ago and followed your Balti recipe to the “T”, what a taste sensation it is. Each time I use the bowl the flavour gets better.
Wonderful!
Just found this channel and I love it! From the US and wish we had BIR restaurants here. Always love going to them when I visit the UK
Al can really cook mate. Follow his videos and do exactly what he does and you can't go wrong. Best home curry chef on youtube.
UA-cam needs a way to add a thumbs-up per view. I watched this so many times I should be able to upvote it each time it's that good
Just made your balti with your spice mix. Soo good I made it again for work tomorrow. Great work Al.
Al how do you find the taste of the balti compared to the BIRs? I've cooked loads of the latter thanks to you (the missus and I don't go out for a curry anymore btw). Personally, I wouldn't attempt a balti indoors due to the flames (I love a good balti but no quite yet ready to burn my house down) and I don't have the afterburner required to create that smokiness. Born and raised in the west mids and I miss a proper balti having g moved away. As you demonstrate its not just about serving in the dish, but cooking in it too, with the correct technique. Miss your commentary, banter and beer reviews, Al. Keep up the great work, fella
Luvved this easy to follow simple video. Added cauliflower potatoes broccoli to mine last five minutes minutes which turned out brilliant
Hey al can you do a shababs balti chicken tikka masala, I went there the other day and would love to find out how they make the red sauce
red food colouring!
DearAl. Fantastic videos. I am an old bird( 69) from up North. Please keep going. I have been passionate about curry for many years. You are the best , in my opinion. Have a wonderful Christmas.xx
Brilliant Al. love the silent vids on UA-cam. Yours are as quiet as any 😁
Glad you like them!
Hi, Al. . . . Could you please tell me the diameter and supplier of the karahi you are using in this video ? Ones like this are impossible to find now. I bought a couple of the original 'Pressform' of Smethwick balti pans during the early '90s, but sadly they were removed from our garden by some thieving little sods. I read that Andy Monro was trying to source a local company to manufacture the original thin pans, but I can't find anything more out. Thanks in anticipation 😊.
Have you released your cookbook yet? My Dad wants it for Xmas and I cannot find it anywhere 🤷♀️😊🙏🏻🌈
Hi al, o have purchased the spice mix from spicy Joe's and this is the video qr code. What do i use other than the base gravy? Cheers jon
Hi,I'm new to your channel. What is 'base gravy?' and where do I get some? Thanks 😊
You make it, recipe on his channel
Perfect timing Al. I was just about to search YT for ideas what curry to cook tonight when my wife's out. Just need to knock up a base gravy now. 👍🍺
Al do you have a book out bud ?
But at which stage you put tomato purée , can’t seen it
Gas bill must be horrendous
Hi Al, it's Michael in Cyprus. With living in Cyprus and knowing your connection with the country. I thought you might like our idea for 'Christmas Day Dinner.' We are having a 'Indian Meze'. Using your recipes. King Prawn Chilli Masala, Lamb Podina, Chicken Madras, Onion Bhaji, Bombay Potatoes. Have a good Christmas and stay safe. Regards Michael.
Imagine what the neighbours must be thinking 😂😂
Yeah, oy Al, where's mine lol !! 😝
Probably thinking let’s hope al invites us round for tea soon haha
The mahoosive gas burner is blowing the budget 😭😭😭
Your so right m8 ,al is a great chef but paying for all this ,you would be as well ordering a takeaway 😊
It’s 70 quid mate and whatever size propane or butane cylinder you use. Hardly braking the bank. That’s probably 4-5 takeaways from a good Indian restaurant but over time you’d still save a shed load on what you’d be paying for takeaways.
@@stevenobrien3763 thanks m8
Looking for very tasty and yummy recipe 😋 😍 best wishes for you 😋 😍 God bless you 😋 😍 😊
Is there a particular reason why you added some more spices at the end of cooking? Eg garam masla
Garam masala is used shortly before serving. You add a tiny pinch and it is said to enhance the overall flavouring of all the other spice, much the same as adding fresh coriander which will stew and taste soapy if you add it too early. It can be overpowering if you use too much.
Looks fantastic!
Can you cook a lamb Balti from scratch or do you need pre cooked lamb
He aint going to tell you mate. You have to build your question around praising him and telling him how wonderful his curries are before he would even contemplate answering a question. Take a look at all the other unanswered questions then compare them to the few he can be arsed to answer.
Hi Al. Great video. Where do you get the gas ring and balti dish please.
Link in description. I got one, great quality, you have to attach the hose and connector yourself though unlike photos
@@a.y.t.a.s.494 how did you attach it?, I’m looking to get one. How is it for efficiency?
@@Jaykurb just push hose on to adapter and I added jubilee clips too. Uses a fair bit of gas on full power but it won’t be long till you’re finished cooking 😁
Are you just using your regular BIR style base gravy for this? Misty Ricardo noted that the shababs base gravy is noticeably different than regular base gravy, and posted a recipe trying to imitate it. I’m curious about your thoughts.
Yes, I am aware of the alternative base but in reality there is little to no noticeable difference in the final Balti produced. Having tasted both Shababs own cooked balti by chef Zaf and my own using Shababs recipe but using regular base I am of the opinion that most base gravies are more than sufficient.
@@AlsKitchenYes, I feel people worry too much about base gravies, over the years I've tried most recipes going but in the final cook there really is very little difference. You can strip it down to only onions, g/g, turmeric and still produce a banging curry.
That making gravy part from scratch is hard
Al another bagging recipe for me to impress the in-laws thanks keep them coming
More to come!
My In-Laws wont even try a curry, if it's super bland they are all over it!
'Goodness gracious me - Whats the blandish dish on the menu' - search on UA-cam....😃
You're missing an ingredient, shababs won't tell you this though even when you're stood in the kitchen with the chef 😉
Not true
@@AlsKitchen 100% fact! Also change your postcode in justeat to a Birmingham postcode and search Shababs. Brummies know they're curries and Shababs is not what it once was, Unfortunately
@@youlittlerocket care to be less cryptic? I’m curious to know what you mean.
Well, if you know it for a fact you'll know what the secret is lol
@@julianvickers Shababs on Justeat has 3.0 rating, the lowest rating restaurant/takeaway of all our balti houses in Birmingham
Al….Kronenburg?????? Come on pal!
Good work Al. Although, I don’t think a base gravy is necessary prerequisite as that’s really for restaurant convenience due to the volume of dishes that need to be made and served, so you could just add a bit more onion, spices and a fresh tomato (and slightly increase cooking time).
looked absolutely brilliant spot on and your cullinary skills are sh.. hot
Thank you 😋
Firebgade turned up to put the fire 🔥 out from the balti dish eat the remaining food and go back to there fire station 😆 🤣
Cost of living crisis? What cost of living crisis 😂
where are the ingrediants al
I don't use that much gas heating my house for a month!
Sure he puts in Fenugreek powder to Ali
WOW a cup of oil to cook 1 portion of curry.
Al bought balti pan and havnt heard from company .. hasn’t been sent and not answering phone or email .. £25 down the drain following your recommendation
When did you order? Order number?
@@AlsKitchen order 18779 still havnt received been three weeks now :((
@@AlsKitchen still no pan
Nope still no pan and not answering in calls :((
Refund given
👏👏👏👍
When you are cooking, it would be good to show the temp of the oil using an infrared thermometer at different stages of cooking.say at start just before adding onions, then say when adding spices and again adding meat and during cooking and flaming times, as stated you don't want to burn or get to smoke point
1664
I'm guessing you don't have very hairy hands or wrists.
Was coming to say this right here 🤣
@@mzundastud07 I'm glad someone else on this planet shares my sense of humour.