I am kashmiri ...n this is for the first time i have seen someone who is not frm Kashmir n perfectly knows what rogan josh is n how its made...ider uder k cheezo ko kashmiri roganjosh bol k acha nai lgta tha...par apny bilkul sahi tareeky se bataya hai kasy bnta hai👍👍

@izatulaman1569

4 жыл бұрын

Muslim

@kaiserrashid7805

4 жыл бұрын

Tala pouz wan .

@barkhasudhaker5025

4 жыл бұрын

Is it too red or okay??????

@izatulaman1569

4 жыл бұрын

@@barkhasudhaker5025 it is quite red in colour ..n the colour is because of that flower (named moval in kmr) which chef has mentioned in video...in this video chef has used ratanjoth to give that colour to roganjosh

@siddharthraychaudhuri7250

4 жыл бұрын

I agree with you. Bohot chef mutton curry ko thoda idhar udhar karke rogan josh bol ke chala dete hain. Ranveer Brar makes authentic recipes and is a perfectionist.

Being a kashmiri, i feel that i should offer my sincere gratitude to you as you have represented a beautiful and honest picture of everything including the roganjosh..... Thank You

For the first time someone has made an authentic dish without onion, garlic, tomato. Thank you for an authentic kashmiri pandit recipe.

@MultiRambo008

3 жыл бұрын

If you add onion, garlic, tomato and ghee, the taste multiplies. Just give it a try. You'll thank me, belive me.

@MultiRambo008

3 жыл бұрын

kzread.info/dash/bejne/dq5-t5qnXbW-mNY.html

@MultiRambo008

3 жыл бұрын

Please watch this video. Try this recipe and you'll realize the upgrade from ranveer's recipe

@yaminikaul

3 жыл бұрын

@@MultiRambo008 I am sure it will taste great, however that wont be the kashmiri pandit recipe. Every recipe is unique and no use of onion, garlic and tomato is what brings uniqueness in this recipe.

@vinayakzanjad7894

3 жыл бұрын

@@MultiRambo008 its not authentic its not kashmiri pandit dish it will taste same like korma . These recipe gives you authentic taste . Raw flavor Even adding Onion in pizza will increase taste but its nog authentic

Ranveer Bhaiyya one of my favourite teacher use to tell me "kisi bhi cheez ko sikhne se pehle samjho agar samjh mein agai toh apne aap seekh jaoge aur kabhi nahi bhologe" i can tell you you are the Best teacher. you always make us understand the role of an ingredient in the recipe and best part is you never hide anything like mother in law or any good chefs do as you said it took very long journey to get it from your USTADJI i saw your Nihari episode you taught us recipe that never fails, even a novice can attempt and you connect people with works and your words "dil jeet lete ho" love your simplicity...

You'll always see two Ranveers in this show. The soft spoken, well read, knowledgeable historian Ranveer and the Desi chef, earthy, easy to connect with, chef Ranveer....great job as a host !!

@jabaroychowdhury6603

4 жыл бұрын

Exactly

Your stories make dishes so special that it doesn’t stays a food , it becomes a ritual that every human needs to perform . Great man .

You are not only a chef to me but also my favourite culinary historian... Feels like sitting in a History class... Talking about recipes you are probably second to none currently❤❤❤🔥🔥🔥🔥

I saw a person who always breaks little myths and always enhance the dishes with proper way, with basic steps, which we actually need to know. Not all chefs are capable of this. I REALLY LOVE THIS MAN WITH ALL MY HEART. He is so authentic, simple yet so sweet and such personality. I really love his cooking style, his overall attitude. Lots of respect to you sir. Love from Kolkata ♥️ (Onek Onek Bhalobasa roilo Banglar torof theke♥️)

Being Kashmiri, you have jubilently described the Dish of Kashmir "Rogan Josh" and its origin ... Woww .. good research done and perfectly mentioned the recipe!!! Love from Kashmir !!!

Hi Ranveer...I am a Kashmiri Hindu...and have seen Roganjosh being cooked in kashmiri Hindu homes since my childhood...I am so thrilled to see this recipe made by you...One thing I want to share is that I have not seen adding masalas in the curd..may be some people use curd to get a balanced flavour.... Thanks for Sharing....

@trinadas364

3 жыл бұрын

It's ok

@aakankshakoul7542

3 жыл бұрын

My mother in law adds sounf to curd before putting it in pan always....she says it prevents curd from splitting

@devdarshanwithdrona1760

Жыл бұрын

सिधार्थ शर्मा आप रेसिपी के तरीक़े में उलझ रहे हो ये साफ़ साफ़ कश्मीरी हिंदुओ का मज़ाक़ बना rhaa h

@sagarchakraborty2928

Жыл бұрын

@@devdarshanwithdrona1760 कैसे?

@parthasur6018

Жыл бұрын

Are all Kashmiri Hindus Brahmins?

I completed my history syllabus after watching this actually I m very impressed with his cooking histroy

Your video contains food recipes, facts, history, Love etc you are not only a Chef more than that. Only one words for you, you are "AMAZING".

My focus drifted from learning how to make Rogan Josh to learning Hindi from a soft-spoken person. Nice!!

What i liked about your story about Wazwan is so true. Kashmiri cuisine does not come within mughlai cuisine. Unfortunately in Indian subcontinent anything that Muslims cook is considered to be from Mughals. Which in Kashmir's case isn't true because Kashmir had connections to central asia long before Mughals even existed. Kashmiri cuisine was inspired by that cuisine. Mughals when they came to Kashmir in 16th century actually took from Kashmir. Kashmir was already ruled by local dynasties like Shahmiris & Chaks before Mughals who patronised Central Asian & Persian culture. Therefore Kashmiri cuisine has little to do with Mughlai cuisine.

@Kryuhunhaput

3 жыл бұрын

Can't agree more

@abhishankpaul

Ай бұрын

*Indian mear dishes were inspired by Mughals *Delhi Sultans left the chat

My kashmiri wazwan is best food ever...love my Kashmir

Although I can’t understand every word I still learned a lot about this dish from this video.

@munemshahariar2503

3 жыл бұрын

This video has English CC bro.

@ayeshaa.S

3 жыл бұрын

English subtitles are available, just turn it on.

@timgoodwintv

3 жыл бұрын

I didn’t realize at the time but I see that now lol

@QUANTUM_VLOG2024

3 жыл бұрын

You r my fab

@sudaesh

3 жыл бұрын

@@masarathahmed8534 Arre Itna gussa. Itni Kya badi baat Ho gayi?

Waah sir!! My mum was living in Kashmir when she was young, as my Nana ji was posted there.. and when i made it as you told.. she was like waah yaar.. you nailed it!! Love it!! Many Thanks 😘😘😘

The greatest professional praise can only come from one's peers. I can never be your peer. But for me you're an absolute genius. A superb Chef with a super intellect!

A master story teller mixed within a culinary King !!!! The more you watch this guy the more you learn about Authenticity A true Ambassador for India

Aapka videos mere cooking ke pratibha ko badha Raha hai... dhanyawad 🙏

Best chef on KZread hands down! Just love your videos Ranveer! Loved the accurate history of rogan josh and Kashmir! Loads of love to you!

Loved the way you weaved the story, the history and the recipe of this dish. Awesome. Thanks Chef!

Sir today we have tried this dish... From childhood I have always heared mutton curry without oinion and garlic(actually it's bhog for Kali puja) but i could never mustard my courage to cook mutton without onion and garlic. But trust me guys if you follow blindly Mr. Ranveer ... Your dish will satify your taste bud. Thank you again sir.

I always fascinate about the food history about the food when I hear from u... It gives me goose bumps from where you so much of deep knowledge about food...

I have been recently obsessed with him , have been watching all his shows even my mom is addicted to him, even if I don’t watch his shows she comes and asks me to switch to one of his shows.. be it Himalayas, the great Indian Rasoi, food tripping or any other show..

@shreeyamagotra5623

4 жыл бұрын

Ditto

You have so much understanding of history of Kashmiri food or wazwaan. And being a Kashmiri and a wazwaan lover, I didn't know this much. Thank you so much for sharing this dish with every detail. The cheif waza here don't share his secrets easily.

What a beautiful class of Kashmir food this is real clnurry class!

Ranveer is not just a Chef but also a passionate Food Historian♥️. His energy,dedication and compassion towards food sets his channel apart from the rest of the cooking videos on youtube.

U r the encyclopedia of food!!!!😍🤩🤩🤩..

Love from Maharashtra sirjee.. You teach us in a very simple manner and the most amazing thing is that you tell us the history behind.. You break myths with facts.. Thanks for that ❤️

Although I could do googling, surfing, blogs...your are my internet for all the information...very nice info you give to newcomers like me abt preparation...thanks!

I luv the way how he is explaining the kashmir's history.. Luv from Kashmir ❤❤❤❤

Sharing stories about foods....makes me watch your reciepies everytime....

Amazing Story teller.. the best thing is the history and how you connect yourself with the history. Hats off to Ranveer. Trust me I never had Roghan Josh earlier.. whatever I had, It had Tomatoes in it. and then today I realized “For others: Gumrah kerne ke liye shukriya”

Chef I have been watching your recipes. Ranveer, I am a restaurateur and Chef Consultant too. I would love to say yaar you are so much a learned and passionate and kafi as from my heart I would say a Chefs language .... Kaaisa samalthey hooo.... Being Straight I feel in love the way you present....God Bless You.... You are so much real.

I tried this recipe as a gift for my husband's birthday and oh is he thankful !! Turned out super amaxing. Thank you.

I love the story behind each scrumptious dish while enjoying the cooking. Thank you Ranveer.

When you extracted the true essence and color of Ratanjyot my heart just melted. You cook each and every dish in a very authentic way and by those process you always amaze us. You have a wonderful stage presence and you are so down to earth that it's no wonder you became a great human being. ❤️❤️❤️

@alimuzhussain8394

2 жыл бұрын

Sangeetha ji, Did your knickers go wet too? 😜

@Shamimsaye

Жыл бұрын

Hamare ghar mai tu sab aap ke khane hi bante hai

First time I have seen how correctly roganjosh was made....otherwise on Internet we only see roganjosh with onion n garlic....I am a kashmiri pandit and i really appreciate your way of cooking roganjosh..... One more thing I want to add....we need to golden fry mutton and add first red chilli powder with curd...to give it proper colour than rest of masalas....after the kashmiri chilli releases colour than there is no need to add ratanjoth or ghee....

The way you share historical information it's outstanding chef.

Really appreciate your style of explaining the history of the dish, very simple way, god bless u Chef..

Waiting to see you in MasterChef India Season 6. Best Judge Trio: RanveerSir KunalSir Vikas Sir

@gagan77100

4 жыл бұрын

Kunal won't be there

@Sonakshi111

4 жыл бұрын

Yes they are the best. But no Kunal Kapoor this time 😔

Wooww,, bahot shukriya iss recipe k liye 🙏🙏🙏

you have made me get in love with cooking and foods with your videos...ab toh ancient cooking k books padhunga pakka bahut saare aur research karunga bahut...khana bhi har jagah ki khaunga aur banaunga...thanks for this creation of love with foods🤗🤗

Thank you so much, for showing this recipe in a true way we make it. 🙏

The way you narrate stories is nostalgic!

The way you talk about the history of the dish creates the interesr n your passion for cooking .my favourite chef

Ranveer 20 years back I learnt Rogan Josh from Chef Krishna Prasad Dear who was a Kashmiri pandit who taught me to cook Kashmiri food without onion, ginger, garlic and to see you follow the the same method really makes me happy. Kudos to you

@abhishankpaul

Ай бұрын

Isn't saunth ginger as well?

Being a Kashmiri pandit, I feel so proud 😊, thank you soooo much Ranveer sir for this beautiful video👍😊😊,sach bataoon, toh muuh mein paani aagaya...aaj kal mein Rogan Josh banana padega... loved it🥰🥰💐💐💐

@sumitcriclit

4 жыл бұрын

Hey can you please help me with Mutton stock, from where it comes ? It's make separate from Mutton?

@sudaesh

3 жыл бұрын

@@sumitcriclit get some bony pieces....nalli and all......put half onion....3-4 garlic...star anise...cinammon stick...elichi.....etc in water...boil mutton....strain the stock... Use the mutton for curry etc...

@rajmhatre9836

3 жыл бұрын

@james cordan is kashmir is your dad's Property???😂

@sandeepdehuri1173

3 жыл бұрын

@james cordan hmmm Acha thik Hai 🙃

@arnavrawat9217

3 жыл бұрын

Exodus yaad hai?

You are the best chief and the worshipper of your interest and profession too. The way you give us the origin and background of the food is really fascinating and enlightening. You don't just put forward the mere recipe, it's the blend of taste, myth and representation and ofcourse the unprecedented expertise of urs. Moreover, salute to your sense of humor.. Love from Assam.

Thanks sir bahutalumat mili and details bhi aurdalte raho aap

Ranveer ji ham kolkata se hain aur bhojanpriya hain.Ap ka video dekh kar bohut acha laga ,ham apke fan ho gae hain.Har khana ka jo history ap bolte hain wo vhe acha laga.Aur video banate jaia ham ap ke sath hain. Ranveer ji plz provide us Pasanda,or any royal Mughal dish.I will be waiting for that.

Ranveer bhaji can you do a series where you teach basic food like basic rice, roti, basic daal. I know it is not very hard but almost like a how to basic series for beginner cooks who dont live at home anymore :) Also I just found your channel this week, and it is the best food channel on KZread (not exaggerating). Love from NZ

The way you make cooking interesting I love you man for that. You have made cookery show interesting for a girl who used to make fun of them jo ke ulte sidhe cookery shows mein time waste karte the. The way you make us aware of the history of the food along with the recipe is something marvelous.. Thank you so much..

Brilliantly explained I have been making it for twenty years ... very authentic

For some1 who started cooking just in the lockdown for the first time. This was one of the easiest and the most tastiest dish I made... Thanks! And I am from Jammu and can't even mention how many times I have eaten Rogan Josh but never as good as I made today...😋

I am kashmiri pandit . And for first time i have seen someone who is not kashmiri but knows how to make it perfectly . Otherwise people are making different meat recipe and call them rogan josh. And history u told is true. We dont use onions , tomatoes , garlic and thats the difference between kashmiri pandit syle and muslim kashmiri style . We are original inhabitants of kashmiri valley and our history is very old. We have given kashmiri wazvan to mughals not taken anything from them ......u cooked it perfectly well done ❤❤❤

@maxpayne3628

3 жыл бұрын

And we're fake Kashmiris???

Your History knowledge is outstanding sir.

Prepared it tonight .. slow cooked for 2hrs after adding ratanjot... About 45 mins into the cook added a pinch of garam masala .. and man this recipe is heaven ... Will definitely recommend to everyone to try considering its soooo simple.. thanks a bunch Mr. Brar .. kudos

Love u sir whenever i see ur video i learn recipe as well as lot of information about dish and thanks to u 👍👍👍👍❤️❤️

I'm also kashmiri and when i cook dishes and my friends ask for recipes and i tell them we don't use onion, tomatoes, garlic, ginger nothing...They get shocked and i love the look on their faces like how tf a dish is so much better without any "Tadka"..SO much proud of our food

@prafullidhoo3716

3 жыл бұрын

Yeah bro

Made this tonight with lamb shanks and it turned out fantastic! Family loved it. Thanks for the terrific recipe and food lesson Ranveer.

Love you man ..... the words are enough ... you cooked the curry with your words even before you cooked it... its a dilse respect bro...

Awesome Chef. You are the best! Your teaching and demonstration is the essence of your unmatched skill. God bless you.

Bhaji your style for storytelling and side-by-side cooking is really great ,when you are making dishes specially the Rogan Josh oh my God it's mouth tempting, thanks for sharing.

I made it.... and I'm super happy the way it came out to be. Amazed that no tomato and no onion could bring so much taste. Thank you so much Chef !!👍

@sudaesh

3 жыл бұрын

I was wondering without onion garlic.... How would this dish taste.... Your comment gives me some confidence... Will try in a day or two...

@saurabhsengar3182

3 жыл бұрын

@@sudaesh same here

Apka slow and steady khana banane ka style Mein bhi follow kia aur mere dost log gali dete hai ki kitna time lagta hai khana banane mein, but jab dish badiya ho jata hai to saale log tarif karte jate hai.. Thanks for your contribution 🙏🙏🙏

Pehli baar Rogan josh ko dekha. Shaandaar recp ke liye shukriya chef

Sir your sense of humour is the best 👍 Mai tho kabhi nai bolunga ke Ranveer ne nai bataya 😂 For me you are the dictionary of food 🥘Allah bless you and your family Aameen

Thank u soo much sir All the time I have been waiting for this video

I loved the way he explain all the details behind every ingredients love u paaji ❤

Lovely. This is the first time I have seen a kashmiri roganjosh cooked in actual kashmiri way. Loved the way you differentiated the Muslim and pandit food. It has always been frustrating to watch kashmiri food being presented in wrong manner with ginger garlic, sweet, with cashews and raisins you didn't. Have always followed your recipes saw this first time. Wonderful

Ranveer bhai I like your style of speaking. It's very unique.

Chef ranveer thanks once again for a well taught receipe

Love Kashmir from Darjeeling, WB 🇮🇳

Its nice n easy recipe...Will definitely try...the texture looks so creamy...and mouthwatering

Thnks for describe the history of food 😍

Why don't you start teaching medieval history for upsc in your spare time🤔

@mintcool7435

4 жыл бұрын

हहहह ,upsc

@ruchitamathur8606

4 жыл бұрын

😂😂

@sudarshanjuyal

4 жыл бұрын

:)

@rohitnigam2k3

4 жыл бұрын

Prateek sir he bahut hai🤣

@Popo-rc4hp

4 жыл бұрын

😂😂😂😂😂

Bhaiya ji aap khaana to accha banate hi hain but knowledge bhi bahut acchi dete hain, aap aisi baatein batate hain jo koi bhi nahi bata its very good compliment. Jai hind

Ranveer Brar is a great storyteller. I'm in awe of his knowledge. Favourite chef forever ❤️

Thank you for saving me in this lockdown with your amazing recipes and tips. Could you please do a video on Mutton Dhansak?

Lucknow wale or unki kaahaniya😁👌...WAHH👌!!!chef ranveer is like chalta phirta "FOOD ENCYCLOPEDIA"🤣👌🤣👌!!aaj kal ki stressful life mein itna yaad kise reheta hai bhai😓!!Touch wood god bless😌..keep spreading knowledge😁👌!!

@himanshurai85

4 жыл бұрын

Being लखनवी phli br khushi huii 😀

@himanshuv6354

4 жыл бұрын

I was wondering if he is from lucknow. Unki lehze se hi lag raha tha.

I'm quite frequent to Kashmir. Rogan Josh is a compulsory twice daily dish for me during the entire stay.. & hence I stay in Ahdoos hotel 😀 I sincerely thank you for this recipe which I tried last night & it came better than I've ever had. Everyone at home too just l.o.v.e.d it Made slight changes after discussing with the grandmother of a Kashmiri pandit friend. She's slightly better than the best when the dish is Kashmiri. I added bit of jeera, 2-3 cloves of garlic & a small onion for 1 kg Mutton... used water instead of stock & also skipped adding the Ratanjot (& oops.. forgot saffron) With packaged Catch Kashmiri mirch, the Rogan was so bright & red . Mazza aa gaya..thanks phaji.

I am also a waza from kashmir u make it delicious from color and also from taste love from kashmir

Tussi best ho Ranveer ji...from years I was cooking something on the name of Rogsn josh which was a hit also🤔...thank you for taking me out from delusion that I know how to cook Rogan josh😊😊. Definitely gonna try...😍😍😍

रेसिपी के साथ ,उसके इन्फोमशन👍👌👌थँक्स

@toxictwig1

4 жыл бұрын

Infomshun ??? Thunks ??

I know him when he cooked in a cooking tv show in food food channel n I luv d way you explain us a minute things which we don't see it in others cooking video n that's d the reason I luv to hear u

Very simple and perfect recipe , the best I could come across, and you are such a great knowledge of the history associated with the dishes

Nice. I m going to definitely try at home.

Love the stories with the recipe 😊

بڑا دلچسپ انداز ہے پکانے کا

Love the history and the context you shared here.

I've just cooked this. Incredible. Loved it. Thank you very much. 👍👍 Brought back memories of my hometown of Birmingham, UK, where there's a large Kashmiri community. I didn't have all the ingredients so had to substitute veg oil for mustard oil, mixture of water and Kashmiri chilli powder for ratanjot, natural yoghurt for curd. I left out saffron and asafoetida.

RB batana zaroor !!! We are waiting for the best recipe ever 😁

Thanks 😊 you know, what you are talking about. Appreciate that!

Khana pakana sikhneke sath sath uska history bhi app bol rhe hai...bht interesting lg rhe hai...appka bht knowledge ,bht enjoy kr rhi huu... thank you for giving us so many history & as well as recipe

YOU ARE BEST. I WILL DEFINITELY TRY THIS OUT SIR. I CAN IMAGINE THE TASTE :-)

3:50 for me that's the reason I always respect you as a nice Human being and as well as an great talented Master Chef...

@somyasahoo147

3 жыл бұрын

Haat mein ladu bagal mein churi

Thank you for sharing an authentic Kashmiri recipie. The only diff....I mixef 2 tsps of curd , little water and saffron ....6 hrs before cooking. Just when it was done, I added this curd . ... So the dish was prepared 4-5 hrs before serving....allowing everything to marinate well.... The preparation was outstanding 👌 Thank u RB for promoting our ROGAN JOSH and explaining the brief history ❤️

It is very interesting to know the history related to the recipe ,I enjoy n get focused