How to make British Indian base gravy restaurant style

Рет қаралды 1,632

Aye Chef

Күн бұрын

Пікірлер: 23

@MalcolmCooks 2 ай бұрын

you know this must smell absolutely amazing 🤤

@ayechef 2 ай бұрын

@@MalcolmCooks it surely does 😊, thanks for watching 🙏🙏

@JeredtheShy 2 ай бұрын

My eyes are already watering by the first minute.

@ayechef 2 ай бұрын

@@JeredtheShy 🤣🤣

@antiquegeek 2 ай бұрын

Laying in bed hungry at 3:00 a.m. and opening KZbin just to see what crazy thing the algorithm has decided to suggest to me today . This and some basmati rice and I would eat like a king. To heck with oatmeal for breakfast . Still hungry but inspired LOL. Subscribed

@ayechef 2 ай бұрын

thank you for watching antiquegeek 🙏🙏

@stephenperry6024 2 ай бұрын

Thanks for the video, any chance of your mix powder recipe please? 🙏

@ayechef 2 ай бұрын

@stephenperry6024 I'll do a short video on the mixed powder in the next few weeks. Cheers for watching the videos 🙏🙏

@PenOtration 2 ай бұрын

Solid upload,much appreciated your version of gravy it’s unique to many other uploads. The oil looks recycled is it bhaji oil?

@ayechef 2 ай бұрын

@PenOtration thank you very much 🙏🙏. After shifts, we filter the oil and use them for the gravy. We use similar ingredients for the onion Bhajis, except for the hard spices.

@exoson1814 2 ай бұрын

Excellent, really excellent. As an amateur, I wonder how long that lasts? Is it enough for a day, or more? I see you often have two pots of that on the stove during service, which makes me think you use a lot of that gravy.

@ayechef 2 ай бұрын

@exoson1814 We go through two of those pots per day and more on weekends. The gravy can last around three days, but it usually finishes on the same day. Thank you for your support 🙏🙏

@Chef2866 2 ай бұрын

You not add any water to it?

@ayechef 2 ай бұрын

@Chef2866 we only add water if it becomes too thick when we cook the curries. The onions we use produce quite a bit. Plus, if you add water to the gravy, then you dilute most of the flavour from it 🙂