Almost as good shitting in the Hindu temple in London Neasden.

Good stuff. I've enjoyed watching a number of your videos today.

Really appreciate you taking the time to film this. I've started to bulk cook curries for my meal prep the last one I did was 7kg of chicken and bought a huge pan like yours and spoons ect. I was just wondering what the easiest way I could use this recipe to make a curry with 10kg of chicken. Will halve everything but will this be ok just putting this on rice and will be tasty or will need to further cook this. I'm not needing a restaurant standard meal just something that tastes ok. Thanks mate

👍

Brother which clinic did u get the hair transplant ? And were you on Dutasteride ?

Love your Cooking Mate ... where are you ? If Melbourne, Australia, where can we come to enjoy your cooking ? Please

thank u very much love the way u give theory and then practical

Congratulations 👍

Congratz, is that Rueben?

Brilliant. Great insight.

Nice one Captain Curry 👍 Not chopping the onions but cooking down and crazy size blender is the way to go. Thanks for showing the whole process, well impressed 🙂

Hi Chef Faz. I've just discovered your channel ... looks great! I too always use the Colmans mint sauce - some of the others are pretty grim. Question ... Many restaurants add yellow colouring to theirs. When I make this at home I tend to add just a dash of green colouring powder. Do you prefer to serve yours in the "au naturel" colour? And do your customers prefer that? By the way, I tend to use glucose syrup instead of sugar, as that takes less mixing to make it smooth I find. (And if I use a less chunky mango chutney, e.g. the Waitrose one, I can get it nice and smooth with just the whisk ... No need to get stuck in with the hand blender.)

Hi Faz, where do you get your powdered food colouring? I can only ever find liquid food colouring

Salamalakom There is any procedure or slandered to use dough mixer like speed level and time? thanks a lot

I’m going to make one in my new pizza oven

Great Video, doe's the puri need chilling before cooking, and can they be frozen in batch's, cheers

I'm making this right now, with leftover keema curry instead of the spicy mince, I'll check out your video for that next 🫡

Mutton or Lamb Faz?

Congrats!

Congratulations very well done.God bless you

VERY VERY WELL PRESENTED AND DELICIOUS

Recipe

Can't hear

Shows how to fry onions but not how to make the ingredients he added.

Hi Chef, thanks for posting. You use selfraising flour.. If you would use all purpose flour, how much yeast would you use..?

Ugh he coughed on me naan

Looks fantastic Faz, I am going to try making one but not until autumn / winter, gets too hot in the kitchen… How about a recipe for a nice Naan bread to be cooked at home….. Will try your restaurant if every your way….👍…

Could you do chicken using this method?

Looks fantastic, do you marinade the lamb then cook over charcoal?

Peshwari is my favourite naan.

So many different ways to make masala paste. I tried this to see if it tastes better but went back to my original way as it tasted the same and is far easier to make.

Can you give me a job i am Bangladeshi

Answers my question from a previous coconut rice video!

Was the rice pre cooked!?

Nice one faz

I can't wait for the follow up video: "How to make Chicken madras" and the video is just someone heating up some sauce from a jar. You're NOT making poppadoms - you're COOKING them.

Need to make this for my husband he loves a dansak

Thin layers of potatoes? Is that why they say it’s made of yurid flour

I thought you’d already added fried garlic when you did the fried tomato purée?

Potatoes 🥔???

You could put the spices in a net bag and remove them like a bouquet garni

Can u use any colour pepper? or does it have to be green? thanks

A lot of onions in indian cooking

Cooked with three ingredients that aren't part of the video? Not very helpful!

Stop filming! EPIC

Teeker😂

Use pad rather than using hand for the safety of your hand. safety first

this looks amazing, where can I find the recipe for the gravy?

What a mongrol click baiting

Chef, you are Bengali can i use mustard oil?