Will! Yes Chef! Looked and I'm sure it tasted delicious. Will, please don't take this as a criticism, but just a suggestion for home cooks for cooking Naans - if you're lucky enough to have an electric fan oven with a grill that you can turn on at the same time, set them both as hot as they will go, put a cast iron pan or cast iron griddle plate in there to pre heat to as hot as as it'll go. Then drop your Naan onto the cast iron, with the grill still on, then you get heat from top and bottom! Warning be bloody careful not to burn yourself as the cast iron etc will be ridiculously hot! Thanks for sharing 🙂😋😎❤

@jobrown04

Ай бұрын

This is a great tip! I shall do this myself next time I make naan

@padders1068

Ай бұрын

@@jobrown04 Thanks for your kind words! I hope it goes well when you try it 🙂

@FallowLondon

Ай бұрын

Great tip!

@helmutkrusemann9194

Ай бұрын

⁠@@FallowLondondo you guys make ghee yourself? Great video thank you very much

@sijkenyon

Ай бұрын

Great tip. Might give this a try tomorrow!

I made that biryani of yours in my dutch oven with out ghee and it was bloody lovley , tell the haters to do one !!!

@BryceAndEveeNZ

Ай бұрын

🎉 the Haters all 😅 at this comment ... but you are right ... they can fuck right off! ... I want to taste this guy's cooking for real

@rossmacrae749

Ай бұрын

@@BryceAndEveeNZ NPC

Honestly, best chef content on platform at 500k you guys and gals gotta do something special

Best thing of having your own restaurant is having people washing those trays with burnts stuff on them

@KonradTamas

12 күн бұрын

Those burnt bits will be De-Glazed until the curry finishes and it will add an extra dept to your sauce. No need for the slaves to scrub them !! That is what i call Win - Win.

@bograd

12 күн бұрын

@@KonradTamas I was talking about the burnt marinade drippings on the oven tray in which the chicken was baked. Look at 8:37.

I've been cooking chicken curry like this for the best part of 35 years. I can confirm. This is the way. Get your chicken in that garlic/ginger mix the night before for stunning results. Add a teaspoon or two of gram flour to the yoghurt mix if you've got any. Makes it stick to the chicken better,

@gorringeman

22 күн бұрын

Might give that a go because chicken is so bland and doesn't absorb at all

Love these guys. Adventurous with recipes, great content and no arrogance. Great to watch! 👏

I made this last night and it was very good i didn't do naan or rice, just plain rice. I don't usually cook (jar of sauce for me) so following step by step was very helpful thank you. You have inspired me to cook some more!

I add a bit of water to the bottom of the naan before throwing it into a pan, the steam created from evaporation helps create the bubbles / volume for me.

28 states in India comes with 28 different interpretations of curry. It’s not about whether we get it right or wrong, it’s all about cooking it and appreciating the food by finishing the plate and washing the dishes with a big smile of satisfaction.

@LeStalker343

26 күн бұрын

With you on everything but for washing the dishes 😂

Good work, chef. In the early 90s I worked at a balti-fusion restaurant in the Midlands for a while; picked up some great tips from Asian chefs who staged there. Kashmiri red chilli powder is a must in murgh makhani (butter chicken); not a hot spice but it adds a smoky flavour and vibrant colour to the dish. Asafoetida (aka 'hing') is a dried gum resin that gives umami to the gravy, plus acts as a light thickener, almost like an Indian MSG. Not a deal breaker, but it's one of those spices that is noticeable when missing. Finally a good whack of fresh or dried methi (fenugreek) leaves along with the coriander; like ghee it's one of those ingredients that gives a more "restaurant" taste to your cooking. Love the channel - your body cams bring back the excitement and stress of a Saturday night shift!

@sinivalas754

Ай бұрын

Haha, Kashmiri chilli powder not hot? Sure!

@nickm8494

Ай бұрын

@@sinivalas754 haha well it's personal taste I guess. Kashmiri chilli has got some heat but it's no Naga!

@kunalchhabra7967

22 күн бұрын

@@nickm8494 u have a nice knowledge of spices!

These types of videos are your best work. Thank you!

I was going to say using dark meat with the bone is really smart. Extra flavour added.

'Didn't find myself I'm still looking' had me cackling !

Just made your curry. It's an absolute banger!

I made this last night. It's a game changer. Fantastic, thank you:)

love these videos - literally just easy to follow, can do at home recipes that actually taste nice!

I’m obsessed with you guys! Can’t wait to come to the restaurant one day, keep doing what you’re doing. Amazing

Did it last night, great simple straight forward recipe! Restaurant quality dish thanks a lot🎉

I made this last night, my God, it tasted good!

Love this kind of rough cooking

Great video. Thanks. Going to do this for the family at the weekend

Ah dude, I love that you included the recipe in this video. I can't wait to visit Fallow. Hopefully you and Jack will be there for that coveted selfie! It will be nice to see your chefs in action in your lovely open kitchen as well.

it looks good and tasty. very accessible for the home cook too.

A good tip if you dont know how to bring out the sweetness of the tomato paste... Use a passata or Ajvar paste (its a combination of roasted tomato and peppers in a paste), very tasty.

Ruby Murry...Great singer.

That looks so delicious!! Thanks for sharing the recipe and all the explanation that came with it ❤

I damp the side of the dough going on the pan, it allows the nan to stick when I turn it over for direct fire (only one pan used). Got to use a spatula to get i5 off after.

Any tips on making a good gluten free naan? Apart from the obvious swapping of flour to a gluten free version.. would love to do the full recipe! Thanks!

I get a pretty damn good naan at home using my pizza steel on the highest oven rack in combination with the broiler. Cooks really quickly, and you get the one side flat+crisp, one side bubbly + char like a tandoor. Come to think of it, you could likely replicate this tech with a skillet if you lack a steel

I follow this channel for a reason 🔥🔥🔥🔥🤨

Perfect! everything you need in the description

I was SHOOK when he started raw doggin pan handles on them hot ass skillets.

I make a banging Durban curry! My elderly friend from Yorkshire swears that it’s the best curry that he’s had and asks for it at least 3 times a month... Would you kindly demonstrate your version please?

In Ireland, "gee" is a slang term for lady parts. So the chat from about 1m-2m about "ghee having rich flavour, I'm not a ghee hater, I love ghee, but you may not have ghee in your home" was very enjoyable

@marcusceltic

28 күн бұрын

I died pal 😂

@cribscian

28 күн бұрын

@@marcusceltic are you a fan of gee, Marcus? 😂

This looks delicious. :) I'm so over people having to explain that their recipe is not a "traditional recipe". Is there even a such thing as a "traditional" recipe? Recipes vary by region, even within the same country. Your "traditional" recipe isn't necessarily everyone else's. Stop hounding people because they don't make things the way you do.

Made it today. It was a hard to pick up the ground spices given it serves 8 is ¾ tsp garam masala, ¾ tsp ground cumin,½ tsp chilli powder,¼ tsp turmeric enough? I wonder if these were meant to be tbs not tsp, or maybe my spices are a lot less vibrant than yours.

absolutely massif video, perfect timing as usual

This reminds me of a chicken tikka masala Your recipe looks great and I love how thorough it is. You never cut corners and do recipes properly.

brilliant video! thank you!

Looks lovely

Great technique, Chef

Fallow Lads, NGL, that looks like some sweet ruby right there!

I dont understand why you fry the the tomatoe paste to get rid of the acidity but add the lemon back at the end for acidity :D

If you went to uni in Brum a lot of the food would have been Pakistani which IMHO is the best 🇬🇧🤜🏻🤛🏽🇵🇰

Great video chef. Liked and subscribed. Surprised that you're not kicking off with the kitchen staff for not having sharp knives

Curious, why don't you toast off the coriander & fenugreek along with the other whole spices in the oil?

@user-tv6bv3kq6w

Ай бұрын

Creating layers of flavours instead of one whole layer

Hey Fallow any chance of Meatball dish I know it's basic but would be interesting

Theres a bag of mixed whole spices reasonably priced on amazon which contains cassia bark. I make a garam masala etc I use this in my own cooking.

Beautiful Ruby Murry... Thanks for all your content Guy's!

Really good stuff I’m inspired👊🏽👌🏽👌🏽👌🏽👌🏽

Love Curry. Love Fallow

Will there be more bartender pov's videos in the future? Haven't seen one in a while

I absolutely agree Will! The corriander seeds are the superior spice

Anyone have any idea about how much Ground Cumin and Garam Masala to use for the curry sauce part? Not listed in the recipe unfortunately. What's a good starting point weight wise?

Good to see you roast the other chef who handed you their "blunt" knife, and you proceed to cut dough on the steel bench with it. Bravo, chef.

What kind of blender was that. Looks cool

@a-3338

Ай бұрын

The big one is a thermomix. Great piece of kit but costs like £1000 lol

Coriander is the goat of all spices followed by curry leaves in second place.

Nice guide

THE AMOUNT OF WASHING UP!!!

Hey chef, try make another hole on the other side of your tin of ghee (or any tin) for better pouring. Why? Something something air pressure.

Unreal as always! 🙌

Where do you guys get your chef jackets?

You should definitely level this up for the restaurant.

I patrick kelly I'm chef from newry in co. Down in the north of Ireland love your work I'm trying to start a baking company any tip

@Gabebox

Ай бұрын

Bake well~!! xx

@patrickkelly2149

Ай бұрын

​@Gabebox thanks if u have idea tell me here

@patrickkelly2149

Ай бұрын

@@Gabebox where u from

@BobaPhettamine

Ай бұрын

any tip? Ctrl+Shift+T opens closed tabs

@sambomcl

Ай бұрын

Newry - beautiful part of the UK.

What is the name of the small blender you use for the ginger garlic paste?

Great video! But why not include your rice technique? ❤

@DirtyHarryz

Ай бұрын

There is step by step guide in description

How long does a big pot of ginger or garlic paste last in the fridge?

What's the small hand mixer at 5:08?

Anyone know the name of the small blender he uses?

What's that futuristic machine you.used to make the paste?

chef, a bit of tis, a bit ofd that, fook the sclaes! you know we all like that just wack it in

Where do you get your plates from

looks banging that bud

remember. Marinating something for 1 hour does nothing. If you don't have time to marinate for 12+ hours, don't stress it and just cook it straight after adding the marinade.

Is that kesuri methi or fresh fenugreek going into the spice mix??

@broshmosh

Ай бұрын

He said "ground fenugreek", so I think it was actually the fenugreek seed ground up, which is neither of the things you specified lol. It tastes a bit different to both of the others and has a slightly different application imo. I wouldn't use it to finish a dal or curry, for example, whereas kasuri methi I would.

What is the blender you used to blend the ginger garlic please

@kittys.youtube

19 күн бұрын

Salter EK2311 Electric Coffee & Spice Grinder - thought you’re not meant to use wet ingredients in (but I do and clearly he does)

@neelamak3104

19 күн бұрын

@@kittys.youtube you legend! Thank you so much ❤️

Looks bomb as fuck the consistency is everything

Knives tend to go blunt when cutting stainless steel 😮

Nigella Seeds in the Naan instead of Onion Seeds... interesting!

@makermaster123

Ай бұрын

nigella seeds and black onion seeds are actually the same :)

@kevinmckernan2753

Ай бұрын

Yeah same thing

Quick question, can you overcook chicken thighs ? When I see how tender and moist it is out of the oven I would've thought putting them in a boiling curry sauce could harm the final result.

@NigelAinscoe

Ай бұрын

You can, but they easy stand an hour in the sauce after they come out the oven or bbq.

Could you make this recipie glutenfree and lactose free?

@melbroderick906

Ай бұрын

You can but be shite

id mess up at least that whole pot lol

"Really easy recipe" - electronic scale, Rational oven, mini food processor, second food processor from Star Trek, two cast iron pans, lightsaber rolling pin, French top stove and what looks like 300 dollar knife.

you left whole cardamom pods in the curry?

these guys can coooooook

Why use chicken on the bone.

Actually the sweetness in the curry does not come from the onions, chef ranveer has a nice video about this where he explains that you should not caramelize the onions

@jamied931

Ай бұрын

You can do whatever you want for whatever final product you want.

@TomTheDutchy

Ай бұрын

@@jamied931 true, and he says it's his own version, so it's fine. Everyone has their own twist, I just found the notion counter intuitive and therefore thought it worthwhile to share

@gamblemadman

Ай бұрын

He didn't actually caramelise those onions, he just browned them.

I've never seen that much sugar added to a curry before. Can't say i'd like it coz i prefer spice over sweetness in a curry. Great video tho.

@makermaster123

Ай бұрын

it was probably for 10 portions of curry tbf but regardless preferences are varied and that's okay :)

This looks like a chicken tikka masala

@sinivalas754

Ай бұрын

Except the chicken isn't tikka, it's a bit more of a bastardised version of butter chicken.

"Touch" of sugar... 😁

I put ketchup

@zangrat

Ай бұрын

You're wrong in the mouth

Didn’t see him taste anything the entire time. Guess it’s unspoken.

indian food is easy to make, use 1kg of meat and 100kg of the strongest chilli you can find, done

So many panchodas in these comments it’s unreal. Fallow guys you always smash it, even if its slightly untraditional, it will likely taste amazing regardless Fucking hate fenugreek though, thats what makes people stink 🤣

Only ONE set of knives?!?! 😉

There are plenty of Indians in this country who know how to cook this curry better than anyone. Try and create something else.

JFC the filming is awful curry does look good tho tbh

Went to a curry house once called Alans. needless to say it was shite. Never have a curry from a white man eg in a pub lol.

I think that, our Bangladeshi porota is best than it, please visit our country and try it

Every curry I've made has been so bland plus stunk the place out.