Chicken Vindaloo (BIR) Restaurant Style @ Latifs Indian

[@budgieboy52]

Another excellent video Latif. I'm an old Englishman (70 years old) taught to cook Indian food by an Indian neighbour in the 70's and a restaurant owner in the 1980's. So that 's mainly how I started. However I have learnt so much from your videos both BIR and authentic Indian home cooking that a lot of my friends compliment me on how good they are. Well that's down to you for a large portion of my cooking Indian food. :)

[@shoshinsamurai7901]

I am Indian; learnt English from the English, and I have to say, am surprised how you use an apostrophe for the years like Americans. I understand you wanting to dot your i's, but 70s and 1980s? Hm.

[@paulrhodesquinn]

@@shoshinsamurai7901 No content, no photo, no credibility. Your comment was bollocks too, by the way.

[@darrenlewis3501]

I must be honest this is the best vindaloo I have ever tasted and I've had loads as it my favourite Indian dish. My wife and I were blown away. 👍👍👍👍👍

[@rvpstudioscanada3991]

With 4 teaspoons of *hot* chili pepper!!!!

[@Isaiah--vj2xu]

What's the liquid he added.. 2cups of???

[@julienssxhog]

Ingredient lists & Recipe Chicken - marinate and Dust with flour. Pan fry. Tsp garlic Tsp ginger Half tsp tumeric Tsp Chili powder Remove chicken from pan Garam Masala - toast spices in remaining oil from chicken. 2 Bay leaf 8 Peppercorns 2 cardamom Inch Cinnamon Add medium grated onion Caramelize Add tsp of ginger and garlic paste Half tsp salt Add spices Tsp tumeric Half tsp garam masala Tsp coriander Half cumun 3-4tsp chili powder 3 tbsp tomato purée Add 2-3 cups base gravy Half diced tomato Return chicken 2-3tbsp vinegar Cover and simmer Optional - add some boiled potatos

[@davemorley8067]

Cheers 👍

[@theprior46]

A follow up to my comment 6 days ago - Just made this Chicken Vindaloo today and all I can say is WOW! This one ticks all the boxes. I waited until today for my home delivery of organic veg and there was a bag of fresh Cilantro (Coriander leaf). Set it off nicely. I served it with Pilau basmati rice with broad beans and cut flat beans in it after spicing them with a little tikka masala paste. Beautiful meal. It was also a good excuse to try out my new grill pan for induction hob which nicely cooked some Roti (chapatti). So thank you Latif and your great Restaurant methods - Ultra useful. You can never stop learning and I've been making curries birianis bhoona bhajis since 1971 (long long time 50 years)

[@eddjordan2399]

nice one dude sounds mint.

[@senor250]

I can’t wait to have a proper sit down curry when the lockdowns over

[@ChimcharrNo1]

Same :(

[@tracey1979]

Where's a india restaurant in lou. Ky

[@chriscleary1501]

Bet you didn't think this comment would still be relevant 8 months later :-)

[@amski5583]

@@chriscleary1501 metros

[@HeavyMetalRuinedMyLife1971a]

C19 doesn't even exist 😁 ....yet. Just wait until 5G, then we might just witness "real" symptoms with our own eyes.

[@edglue6138]

It's 6.30 in the morning and I'm dying to eat all this. Lovely

[@htimseel]

Same here!!

[@oscarmart1]

British Indian Recipe 0:50 1tsp garlic ginger 1/2 tsp turmeric 1 tsp chili powder 1:52 flour to chicken 1/3 cup oil 5:05 2 bay leaves 1 cinnamon flat 8 peppercorn 2 green cardomon fennel seeds shahi jeera or whole cumin 5:50 1 medium grated onion 6:42 1 tsp ginger 1.5 tsp garlic 7:27 1 tsp salt Low heat now for one min 8:58 1 tsp turmeric .5 garam masala 1 tsp coriander 1 tsp cumin 2 or 4 tsp kashmiri chili 10:30 1 chef spoon tomato puree 11:32 add oil 11:55 2 cups base gravy 12:42 Optional 1/2 large tomato chopped 13:07 add chicken 13:38 1 tsp of Vinegar 14:02 Medium gas 5 mins kzbin.info/www/bejne/iHLcdpd6bcxohsk

[@MSiman-ij4wo]

What if I don’t have the base gravy?

[@jpsaguin5938]

hero

[@adamellistutorials]

@@MSiman-ij4wo make it

[@eddjordan2399]

@@MSiman-ij4wo base gravy is easy but time consuming

[@ATY676]

@@MSiman-ij4wo carrot and corriander soup tin.

[@glasgowsgoodfoodgroup2563]

The "Gloved Hand", as soon as you started adding ingredients, touched equipment in the Kitchen, the point of the gloved hand is not to directly touch the chicken but, any bacteria present on the glove has now passed onto the spoon and spice jars etc, pedantic I know but negates the point of the glove in the first place, Nothing beats good hand hygiene. PS your food is really good !!

[@video3ish]

Best channel ever ! Thank you so much.

[@MasterJMR1]

My first time eating vindaloo: Me: "omg, way too spicy" Also me: cleaned the plate

[@shushuntershuntershunt5157]

my experience every time... regularly hahahah

[@andygers33]

I just want to say a big ‘thank you’ for your brilliant presentations. I had my first Indian meal in the Shish Mahal Glasgow aged six and my first Vindaloo in London aged nine (to the amusement of the waiters), all about 100 years ago, since then nouvelle restaurants have evolved the recipes so much that my favorites are un-recognisable. I’m now living in France and the one thing I miss about home I can now cook to perfection thanks to your channel.. A million thanks and keep up the inspiration and long live BIR.

[@damienaldcroft9949]

I'm in the same boat! I'm in SW France, couldn't find the quality of British Indian restaurants that I love back in Britain. Had to start making my own. Latif's a good un.

[@andygers33]

@@damienaldcroft9949 Damien I use the Misty Ricardo books they are the best ever, and if it’s proper old BIR curries you like then, there are none better.. Along with tips from the fabulous Latif of course. I’m in the Deux Sevres where I keep my pals French and Brits curried up ;))

[@davidmulholland3497]

That looks phenomenal, wish we had smellavision, going to give that a go 👍👍

[@DoctorMeatDic]

I can smell it!

[@simonwalsh737]

Any chance you deliver to Dublin?? 🤣

[@sadohrs8431]

Hi! I cooked this for dinner tonight. Sooooo delicious! I do not have to go to a restaurant anymore! Thank you for posting and just subbed!

[@caznagilder]

I kept waiting and waiting for the vinegar! Bam...there it goes! Do you do Afghani style dishes? What about Malai Kofta?? I'd pay to see that! New subscriber. Love your work.

[@pronoa4199]

Looks bloody amazing 👍🏼

[@tdsmtdsm]

You are great mate! Fantastic positive and chilled vibe. Detailed, honest and unpretentious instruction. Thank you very much for the masterclass. You deserve your success.

[@crm.carpentry]

"Im using gloves to handle raw chicken"......then proceeds to use spoon with gloved hand then leaves spoon all over the kitchen 🤣🤣🤣

[@skitini1]

First thing I noticed.. why did he need to do that?

[@iball310369]

Me too. Wouldnt be eating in that restsurant

[@zackscotty]

Id be giving this restraunt a miss for deffo that spoon also got picked up by his gloveless hand after he did it 🤣

[@yvonneleonard7665]

Exactly!!!! I'm unsubscribing....these are basic rules...cross contamination...all over that Dirty kitchen 😡😡😡😡

[@lewknapp]

@@yvonneleonard7665 unsubscribing to a 3 year old video? Please don't travel to India to experience traditional dishes you will insult everyone. Absolute wet wipes

[@XRP212]

Plot twist: these guys ain't indian lol, they are bengali brothers. Like pretty much 90 percent of indian restaurants in UK are actually run by Bangladeshis. Kudos to them. Edit: This guy is a proper chef! Spot on mate most "indian" restaurants don't cook the spices properly it's just bang everything in and bish bash body ready in 5 to 7 mins, this right here is a proper curry everyone, made with love.

[@edglue6138]

Any one south of Wigan is Indian to me

[@ryankelly5524]

And Pakistanis

[@XRP212]

@Toxophilus indomitus Yep and they have been very successful lol uk national favourite food is curry

[@yesitsvish]

@Toxophilus indomitus no potatoes. is a Portuguese dish vin-alum where pork was pickled in wine and garlic (alum).

[@ant777live]

Ya it's interesting because I have lived in Paris, Madrid, Australia and Warsaw and there all the Indian restaurants generally have Indian chefs, and the food quality, complexity and taste simply isn't as high level as most UK Bangladeshi restaurants...I'm sure in India it is much better but it surprises me that there are not more actual Indian restaurants in England! Anyway these are some of the best cooking videos on KZbin...though usually I use coconut oil for extra health benefits and I like to add whole cumin and coriander seeds in addition to the ground spices! And add naga pickle to everything...

[@ChuckHickl]

I follow you for several reasons, one being how legit your recipes are, another how professional you are and finally, how clean you keep that stovetop. Man after my own heart!

[@ecetiger16]

Too bad he is cross contaminating the shit out of everything

[@nipatay89]

Phillip Smith it’s all good its going to give you the shits anyway

[@adeelhussain9]

Clean for the camera, go in there on a busy Saturday night

[@featheredindian]

@@ecetiger16 have you ever worked in a professional kitchen? Because it happenes all the time, and to be fair, it ain’t bothering anybody when it’s all cooked on the same day or night. I’m fairly sure this kitchen is spotless clean after a days work. And that is the most important part.

[@ecetiger16]

@@featheredindian I have worked in a professional kitchen...and would expect to be fired if I was doing that.

[@harryheart6018]

Man, there's no way you could possibly know how much this means to me. Thank you from the bottom of my heart for this video. I wish you nothing but the best! Blessings upon you and your kin!

[@elainelaing6272]

Yummy!!! That looks amazing 👏 😍

[@andys3174]

Done, turned out perfect. Thank you for this, great channel.👍🏻

[@jeremyneese9946]

I wish I was there. So delightful And such a dish. Looks so good . Just wish I could eat it up. Your a king. Keep up the great cooking .

[@Pete-z6e]

Jeremy Neese , you’re a king.sigh.

[@ronniepickering9191]

wish i never watched this am starving now awww gunna order one looks realy nice

[@Spare14All]

I idea was for you to cook it! For the record. I know who you are

[@malcolm9650]

My mouth is watering.

[@italogrumman5849]

Im mexican but your southasian gastronomy be awasome , in Mexico also we have a treasure in prehispanic as aztecs and mayas cuisine heritage, thanks brother because you share us your great skills of that fancy and exotic gastronomy , God bless you

[@BrokenCurtain]

Mexican and Indian cuisine seem like they would go perfectly together. Indian-Mexican fusion food needs to be a thing.

[@pauljknight75]

Great videos. Great tips for getting that authentic taste without too much fuss.

[@edithmadriaga5450]

I love the way u cook your so amazing chef i ever watched here in youtube i wish i will learned from you a lot thank you

[@PrincipalAudio]

Thanks so much for your videos. I'll be bingewatching them every day now I've cured my multiple food allergies and can eat so many more things! I've been a curry aficionado since I was young because there were so many things I couldn't eat, but I could never make authentic ones using base gravy due to sensitivties to many different veg. Now I'm going to go crazy with different curries and try all your recipes. Thanks again! :) Jim.

[@the_dark_one6052]

00:35 Makes a point of saying he's wearing gloves when handling the raw chicken and then ten seconds later handles a spoon with the glove hand, smearing salmonella on it, puts the spoon down and picks it up with the clean hand......

[@Drew-Dastardly]

Who gives a fuck, I mean BIR curries are the best in the world! I'm desperate for one now and they are all coronvirus lockdowned.

[@pauljones5072]

And your point is??

[@annunacky4463]

A little salmonella plus Covid could be nasty.

[@pauljones5072]

@@annunacky4463 if it's not going into your face it dont matter

[@Enclave.]

@@Drew-Dastardly To be fair, I got a pretty damn good laugh out of him doing that too.

[@AnthonyThomas_Ant]

Vindaloo was my favourite as a kid but I can’t handle it anymore - last time I had one my eardrums were throbbing. I’d love to eat in your restaurant.

[@jasonantigua6825]

That kitchen is spotless! Well done.

[@jay71512]

It was before he started cooking lol but yeah nice to see a clean kitchen!

[@sevintrix2962]

You obviously haven't seen too many restaurant kitchens lol.

[@jasonantigua6825]

Sevintrix I’m a chef! Haha seen many a kitchen

[@sevintrix2962]

No need to be rude. You don't know me.@Oisín O'Sullivan

[@lfcfan8901]

@@sevintrix2962 well don't assume things you don't know then

[@donkmeister]

That looks good! I've not had a vindaloo in 10 years but now I'm inspired to have one this week just to see if my local puts in as much effort. I'd love to try your restaurant if I'm ever nearby - are you the Latif's in Alsager near Stoke-on -Trent?

[@L2THEC1]

If that isn't a Brand stinking new restaurant, that is hands down the cleanest restaurant kitchen ever 🤣🤣🤣🤣

[@jimwilleford6140]

L2THEC1 Amen. I don’t know how he does it.

[@iain075]

Jim Willeford from what I see, he's constantly cleaning as he goes.

[@hamzahm1119]

Sorry, Indian chefs don't clean. They only clean the top of the cooker after service. Some get help on that too. 😂

[@taichitortoise4859]

The place can be as clean as you like, but watch at 0:55 as he handles the spoon with gloved hand, then ungloved hand and then picks up the spice jar. Just a starter for 10.

[@alekhinedeclined5726]

@@taichitortoise4859 You have it completely backwards, which matters. He handles the spoon with ungloved hand and then gloved hand. Seems like a pretty glaring mistake to make to make when you are linking time stamps!

[@dinosaurxxxx]

looks delicious!!

[@ezrawise7940]

Made this last weekend... best I’ve ever had! Wife said it was the second spiciest she’s ever had... next time, she gets 5 tsp of chili powder 🤣

[@antoneckhart6004]

Lol....

[@davidmeredith471]

Hi there, this looks awesome, do you have a written recipe for this please?

[@johnmayberry7669]

Looks amazing m8 and your resturants beautiful... all the best from scotland in these tough times...

[@herbmarsh8519]

damn that looks good,thanks for the tips. cheers.

[@clayg3174]

Don't know about the legacy behind this "vindaloo" , I'm sure it tastes amazing, good job chef, nowhere close to the Goan Vindalõ,

[@peterdunlop7691]

It's inspired by the original vindaloo but changed to suit the ingredients available in the UK and tailored to the taste profile of the British public.

[@symsym7570]

Very yummy food

[@AntonyNorthcutt]

I’ve been looking for a channel likes this for years, I’m super happy to get going in the kitchen !!

[@peterivancik1032]

Nice kitchen well done chef

[@epicurean8745]

Made some written instructions on how I made it. It’s not professional but hope it helps Ingredients: Chicken ( in curry size pieces ) Ghee / Oil Garlic and Ginger Paste Flour 1 Onion minced Bay Leaf Cinnamon Stick Pepper Corn x4/5 Cardomom Zeera Tomato Puree / Minced Tomato Turmeric Powder 1tsp Garam Masla Powder 1tsp Coriander Powder 1tsp Cumin Powder 1tsp Chilli Powder 3/4 tsp 1/2 Diced tomato Boiled Potatos ( Optional ) Water/Chicken Stock Instructions: 1. Get your chicken and put it in a bowl with 1 tsp of Garlic and Ginger paste, 1/2 tsp of Turmeric and 1 tsp of chilli powder. Give it a good mix and let it marinate for 20/30 minutes. Do this before you start cooking so its easier. 2. Get a non stick pan preferably or any pan and put in some ghee/oil or mix them if your feeling wild. Add a spoon of flour in your chicken so it doesn’t stick in the pan, then put it in and let it fry on medium high heat until its caramelised. Do it for both sides but dont leave it for too long. 3. After this take the chicken pieces out and you’ll most likely have less oil/ghee so add some more. 4. Now add Bay Leafs,Cinnamon Sticks, Pepper Corn x4/5, Zeera and two cardamom pods cut in half. Give it a good mix fora few minutes, but dont burn it. 5. Add your Onion mince into the pan, also add 1tsp of the Garlic Ginger paste. Give it all a good mix and you want onion to be slightly cooked but not burnt. 6. Now add all the spices 7. Turmeric Powder 1tsp, Garam Masla Powder 1tsp, Coriander Powder 1tsp, Cumin Powder 1tsp, Chilli Powder 3-4 tsp 8. Give it a good mix then add tomato puree and mix it some more. Add salt to taste, I used 1tsp and it was enough 9. Add some water or chicken stock you can choose, I used water and the mix it all up, you should have a nice sauce. 10. Now get your chicken back and put it back in. Add more water if you want, depends on how you like the sauce. You can also add boiled potatoes if you want 11. After you put your chicken in put a lid on it and let it cook for 25/35 minutes.

[@zolfodor4835]

I,ll give this a go,love chicken vindaloo.

[@randallpetroelje3913]

Absolutely brilliant. Lots of love man!!😀

[@andrewburke5390]

Just found this. As an English man in Canada out in the country, it's hard to find a good curry house. I need a curry now. 😁

[@kellykwan5811]

Motimahal restaurant on gerrard street

[@frankryan2505]

Damn, I miss me a UK curry.. Bravo mate

[@johnmaughan7508]

make your own thats the point of his videos and All kitchen also does easy to follow curries. recapture what your missing and maybe even better!!

[@jonadean192]

Where's your restaurant? My wife and I love authentic Indian cuisine. We live in Brooklyn, NY but will travel great distances to get the real thing. Much luck to you!

[@bassguy0076]

hahah lol this isnt really authentic indian cuisine tbh, its more English than Indian

[@jonadean192]

bassguy007 duly noted assguy

[@craigjones7773]

Just noticed at the start about raw chicken He states wearing a glove while touching raw chicken Then touched spoon with hand “and” glove hand which is fine but then proceeds to touch jar with bare hand after raw chicken has been touched by his bare hand Is that not hygiene or am I being a bit silly

[@ijmc68]

Great videos Latif! Keep em coming please

[@himpossible1531]

That's an insult to classic Vindaloo. You guys are doing the same thing to Indian cuisine as we Indians are doing to Chinese

[@5naxalotl]

i've really struggled to even approximate vindaloo in the past. i thought i'd given up but now i'm thinking about another run at it

[@oscarmart1]

British Indian Recipe 0:50 1tsp garlic ginger 1/2 tsp turmeric 1 tsp chili powder 5:05 2 bay leaves 1 cinnamon flat 8 peppercorn 2 green cardomon fennel seeds shahi jeera 5:50 1 medium grated onion 6:42 1 tsp ginger 1.5 tsp garlic 7:27 1 tsp salt Low heat now 8:58 1 tsp turmeric .5 garam masala 1 tsp coriander 1 tsp cumin 2 or 4 tsp kashmiri chili 10:30 1 chef spoon tomato puree 11:55 2 cups base gravy 12:42 Optional 1/2 large tomato chopped kzbin.info/www/bejne/iHLcdpd6bcxohsk

[@MrVangassen]

Dude is missing the point of wearing gloves.

[@muwuny]

They don't really have that whole "hygiene" thing in his country.

[@lukesmith5975]

It looks nice tho

[@MrVangassen]

@@muwuny you mean UK?

[@muwuny]

@@MrVangassen Pakistan

[@MrVangassen]

@@muwuny yea I figured but he's in UK for sure.

[@christopherflores6538]

1:33, guy behind has a taste and then plows his fingers back in the food. eeeeeeeeeeeeeeeek

[@urbanprojectz]

GOOD EYE! Pretty gross, but this happens in lots of kitchens I imagine.

[@BobSmith-jf8dt]

good eye, i was about to comment on how clean the kitchen was. i guess in his defense i think he was making pakora's, so they get deep fried and no real risk. still.

[@allanpotocki5972]

Nice, wanted to see if someone else caught that to! Worked in restaurants for years but I would always rinse my finger thoroughly after tasting, or Id just have a cup full of spoons.

[@jessefink2745]

Vindaloooooo, vindalooooo, vindaloo. Vindaloo, nah, nah I want to eat a vindaloo curry

[@timantrim1751]

You use the gravy base in a number of your videos. Do you have a video about making the gravy base?

[@FearsomNinja]

Watching him say "im not touching the chicken and contaminating everything this time" moments before cross contaminating every single thing in the kitchen with that spoon that had raw chicken on it was brilliant.

[@Qari256]

FearsomNinja he didn’t touch the raw chicken with the spoon though

[@carlito24uk]

Lol I thought the same.

[@FearsomNinja]

No he was mushing the chicken around with his gloved hand then held the spoon with it

[@samgarrod4781]

Did anyone die?

[@soniakiwi]

I really liked your execution, skill, and great care that you put into cooking the Vindaloo ❤️🌶️ from scratch. It brought a smile to my face. There's so many chefs out there who cut corners on hygiene, cleanliness in general, quality, expertise, and heart. The worst part is when they expect customers to blindly accept it because they perceive themselves as an authority figure and celebrity. We're all here to teach one another. I think that your BIR lends itself to a Latin American fusion, particularly Mexican and Caribbean cuisine (🇵🇷🇭🇹🇹🇹🇨🇺🇯🇲). There's some parallels between the Indian curry based sauces, mole, guisos and sofrito (in the brothy tomato based reduction). And this is much easier and faster to make than mole (a dish that can take days to make). Thank you for kindly giving us a professional tutorial. 👩🏽‍🍳

[@tomaseriksson6338]

Just made a fantastic Vindaloo! Thanks for your performance Latif👍keep on the good work!

[@darylnimmo3059]

That looks amazing

[@ontime58]

My mouth is watering I can taste it , looks delicious brother

[@montdawgs]

Please do not repeat the awful things seen in this video when it comes to food safety standards.

[@overseastom]

This highlights the actual limits of wearing gloves and thinking it somehow magically prevents cross-contamination. He handles the chicken then *immediately* handles the spoon and jar with the same hand, completely defeating the purpose of wearing the glove. It's actually better to just use your bare hands (washed first, of course) so you will feel that they're funky from handling chicken/meat/etc, as you're then less likely to cross contaminate after, and will remember to promptly wash your hands. At a minimum though, he should have worn the glove on his off-hand, so it wouldn't have prevented him from grabbing things easily.

[@TheSilvercue]

Going to try replicate. Is vegetable oil ok substitute for vegetable gee? And the “gravy” that gets added from the huge stock pot...what is in that?

[@reececrawford1688]

It's a 'base sauce'

[@faces.8957]

kzbin.info/www/bejne/iHLcdpd6bcxohsk watch that mate

[@Nod4750]

Thank you for sharing, love the technique I will try it but it won't be as good as yours mate!

[@morris2755]

Does the vigorous back and for when cooking the spices and the flames then catching the oil add to flavour, or is it just side effect of stirring like that?

[@jasonpollock9259]

What's the point of wearing one glove if you trade the spoon handle back and forth between hands after touching the chicken?

[@robertblack3867]

The gloves and then flour in clarified butter tin- weird!

[@420protoman]

as gordon ramsay would say "he's a stupid dumb ass" i actually work in 2 different restaurants, i'd never do that lol. when i handle the smoked trout or the seafood i always wash my hand before i do anything else.

[@sabatino1977]

Maybe he just doesn't want to touch the chicken with a bare hand. I know some people who don't like to touch raw meats.

[@djrakman3909]

I like to use malt vinegar for that extra English touch

[@pentuprager6225]

Wearing a glove to handle raw chicken. Uses the spoon in the contaminated gloved hand. Picks up the spoon with the non-gloved hand. Handles a jar with the now raw chicken contaminated hand. Too much cross contamination. High food poisoning risk. As a chef I can see you are not used to safe cooking. Great cooking though.

[@joyridesham]

We cook the hell out of chicken n meat curry. At home maybe for an 1 or two on bacteria or virus couldn't survive that but in restaurants they do prep work and cook everything in 10 mins, so u are right he needs to watch cross contamination. South Asian stomachs are made of steel the amount of chilli we eat 😀😀😀😀

[@tellitlikeitis-rg4ny]

is that your total input id rather see ppl wash thier hands instead of wearing gloves and touching the chicken then spoon then jar clean hands are safer

[@emmal4134]

Does anyone know what the base sauce is? Just chicken stock?

[@thomasf1531]

No it is not chicken stock. Base gravy is the key to BIR style curries and is a blended "soup" of onions, tomatoes, spices etc. Search for recipes of base gravy on youtube.

[@RichP879]

That's been done with love and care - way better than most Vindaloos :)

[@taffpatch1]

bloody hungry now xx well done my man x

[@shemshadkaz]

Hi... how about teaching us how to make a fluffy garlic naan?

[@dwigtrortugal5272]

How do you make/what is the base gravy?

[@kawasakisxi1]

I appreciate being taut to cook new dishes ..But base gravy is what it ??? and what type of chilli powder do you use >> If i put 4 tea spoons of my chilli powder in it would blow your head off but 4 tea spoons of Kashmir chilli would be a very different heat level thanks for the lesson

[@gabbycattell9030]

well vindaloo ment to be a botty burner so the ratio of chilli powder would be right but allways adapt to your own taste start off with 1 tsp and next time increase so you are comfortable with heat level .the base gravy is on here just search

[@georgebear4557]

A real pleasure to meet you Latif. Your food tastes even better than it looks. My wife and I had a wonderful meal at your restaurant. We will most certainly call in again. Keep the videos coming. They are a real education and inspiration. Regards from Mr & Mrs. George Bear.

[@vanlifenomad]

Wow homemade vindaloo tonight, thanks for this

[@moniquechampagne6343]

what did you add along with the fennel seeds? the recipe isn`t written down and I didn`t understand what you said....

[@jimdocherty3454]

Wonderful cooking skills, well explained thank you! My question is this, when cooking for three, and using your base gravy in the recipe, how long will the remaining gravy keep fresh in the pan? Can it be frozen if I made too much?

[@Red_Snappa]

My Bro-in-Law lives near you, I've pointed him in your direction. I just wish you did nationwide delivery...lol! :D

[@victoriatremblay2930]

Finally trying to cook this dish from scratch. My family and I have long used Pataks (don't judge!) for the convenience. Looking forward to cooking closer to my roots. Thanks

[@NiiloPaasivirta]

Pataks' Vindaloo paste is great. Nothing wrong in using that.

[@Funksy]

Watched 2 of ur videos today. One on my lunch break on the curry lamb chops Nd now this. I love to cook and try new things and this has got me inspired thank you. Just subscribed. Can you tell me where your restaurant is. Im in north london but wld travel to eat such fod cooked with passion like this.

[@ChuckHickl]

My god man, spot on! Validates that I've been pretty close through the years in making my Vindaloo at home. Love the amount of vinegar you used, why I love it. What most people don't understand avout curry based dishes is that there is a particular order the ingredients need to be cooked in for proper flavr. You demonstrate it beautifully. Great video and new subscriber!

[@pattiboychannel311]

Hello buddy what vinegar do you use?

[@ChuckHickl]

@@pattiboychannel311 I typically use standard white vinegar but am going to try rice vonegar next time I make, a little more subtle.

[@whyosrs9863]

@@ChuckHickl apple vinegar also very nice

[@Sharkster32]

2:03 turn captions on for a lol

[@dawngosling7300]

I decided to make it with you but to use Quorn as I am a Veggie! I followed each step and paused to catch up. Bloomin' Heck Latif, when I tasted that sauce I nearly fell over with delightful taste bud tingle!! Never, not even in India have I tasted such a thing. You Magician Thank you xxx

[@sweeneytod1]

This is like a Michelin restaurant but serving curry. I would not try to do this myself. I am sure it is way better than the fakeaways I make.

[@madvolvoman2951]

Just made this it was lovely thank 1 to keep in th memorie bank

[@rvpstudioscanada3991]

*FOUR* TEASPOONS of ground *HOT* chili pepper!!! *WOW!!* That's *HOT!!!*

[@stefanmacdonaldbrown999]

Now that’s a curry!! What was the base gravy made up of? Also can you use fresh bay leafs.... noticed on the pass some one had ordered chips.....what is it with English and chips!

[@jimwilleford6140]

STEFAN MACDONALD BROWN Yes. Is there a video where you teach the base gravy, please?

[@ggchills5346]

Amazing videos .. thank you so much for sharing these .. LEGEND!

[@tonypotter1949]

Latif, that is my favourite curry, and it looks so much better than any Vindaloo I have had from the south of England! Absolutely fantastic. I’ll be doing this one over the weekend, definitely! Many thanks for sharing this one Latif..

[@LatifsInspired]

Tony Potter thank you. Please like share and get friends and family to subscribe. Need to get more for inspection!!!

[@jamiemark2086]

Go to the west mids, that’s where you’ll find the best curry houses!

[@mqb5151]

Really hate watching Latif at 2.45am. So so hungry now

[@LatifsInspired]

Lol

[@realbha-kg1vz]

Your the governor mate loving your videos 👌

[@westfalenstadion7325]

Very nice dish indeed ..... ;)

[@gjcarr2991]

Fkn beautiful mate.... . subscribed

[@Derek_S]

That's not like the Vindaloos I get delivered at home. I can order on the phone and they are cooked and delivered within 30 minutes or so. Also, I've been eating Curries for around fifty years and have never once in that time had the chicken left on the bone. On the other hand, as other people have said, the so called "Indian" curries we get in the UK aren't Indian at all. They are made by Bangladeshi and Pakistani chefs for the British taste. We don't actually like true Indian or Goan food.

[@davecarter5656]

Derek S Try going to Goa.Think you might change your opinion.

[@classicartfoundation639]

This dish always gives me a serious case of Gandhi's revenge

[@mqb5151]

Lol

[@openmythirdeye]

From the oil/ghee or from the spice?

[@oof-madone]

Keep a toilet roll in the fridge and put ice cubes down the bog incase of splashback

[@classicartfoundation639]

@@openmythirdeye probably spice....

[@classicartfoundation639]

@@oof-madone lol sounds like a good cure for a burnt ring

[@simonriddick]

I went to a Indian place one time and ordered a Vindaloo and I had no idea about the heat. I asked him if it was hot and he just gave me the head wobble and said a little bit. I got it home opened it up and I could smell it right away and I said oh man this is gonna be bad lol. I couldn't barely get through it. It wasn't so much of a pain but just a constant heat and it wouldn't quit lol. I was eating spicy ass Korean noodles at the time but this was way worse. I still laugh about it today :). Funny though it didn't come out hot :P.