A Chef Tries to RECREATE Takeaway Restaurant Curry | Sorted Food

If you’re able to, ordering the occasional take away is a great way of supporting local restaurants and satisfying your foodie fix! In this episode, we celebrate one of our favourite takeout treats to see if we can get anywhere near close to the original, delivered goodness. So does the perfect Indian fakeaway exist? Watch on to see if we manage to crack the code!
We used this cookbook: amzn.to/3e2Nnii
James used the following Sorted recipes in this episode...
Chicken Tikka Masala: bit.ly/2WR2aqv
Butter Chicken: bit.ly/2LKVmEe
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen: bit.ly/3tfFgsR
#SortedFood
#Takeaway
#Takeout
#Chef
#Cooking
#Curry
#Restaurant
#ButterChicken
#TikkaMasala
#CookingChallenge
#RecipeRecreations
#FastFood

[@m3mz614]

Extremely happy that Mr. Curry was the one making this. I would've been furious if you missed out on that pun

[@SortedFood]

Curries by Mr Currie 😂

[@thomasjunker5415]

This definitely should CURRY favour with lots of viewers :)

[@lostpockets2227]

i *hate*

[@duowngng]

@@SortedFood as .

[@dh1380]

They've been dining out on that one for a while

[@stewkulele]

I swear Barry's house is decorated in exactly the same way as the studio

[@Krankyolman]

He probably stole the furniture from the studio

[@connorstenquist1344]

Spoiler Barry lives in the studio 😂

[@KS-ld7zs]

I was sure he was there, just in another part of the studio!

[@hsalazar99]

Or he decorated the studio like his house :)

[@Lillith.]

I thought he was just in a corner of the studio.

[@PaigeMalice]

Barry ordering takeaway and eating while James is cooking is me finding my snacks whenever I see a new video is uploaded

[@nuursalsabilaa9607]

soo true i do that as well

[@daffadargo1003]

Relatabe

[@ethancampbell215]

Barry during lockdown is literally the same person interacting with James just virtually rather than in person 😂😂 when controlling James to make a dish he made a cloud egg and when accompanying him in making curries he orders a takeaway and eats it leaving James talking to himself 😂

[@ethancampbell215]

You can tell how irritated James was with Barry ordering and eating takeaway curry instead of making the video as well 😂😂 when he went full dad mode reprimanding him for not paying attention for 2 hours after he sat through 9 hours doing nothing and watching on as Mike made the hundred layer lasagna 😂😂 I wonder if Barry has mild ADHD because it doesn’t matter where he is or what he’s doing he constantly fidgets with things around him and loses attention very easily 😂

[@Embarblaze]

James got so pouty after he realized Barry was still getting curry.

[@limaman7262]

Legend has it that James’ beard is the original source of curry powder.

[@SortedFood]

LOLLLLL

[@lemmypop1300]

@Sumiya It was a joke. You certainly didn't feel the terrible yoke of the British colonization, unless you're 100 years old. Lighten up.

[@franciscodetonne4797]

@Sumiya And now Indian people are an important and positive part of the British culture.

[@kantongkresek1512]

@Sumiya nah dude, i'm asian, indonesian to be exact, we were colonized for around 3,5 centuries by the dutch and some people still joke about it. Also people knows where curry came from, it was obviously a joke and you are mad over something so trivial.

[@peacechan4500]

@Sumiya so what now? You want vengeance for what Britain done from past century? What good would that bring? People won't forget what happen but if you never let go of the past you will become a racist, never forget but be a bigger man to forgive If you don't you just pass on hate to the next generation until they going to be more racist than you

[@SMITESHSURESH]

13:09 Don't worry James, I think what you've made is more in line with what you'll actually get here in India. That's a proper pass 💯

[@stephen129]

I dunno about that. This is what happens if you get a guy clueless about British Indian food, or authentic Indian food to make Indian food. Sorted is not the channel for accurate recipes that taste like what you're expecting. They're very 'home style' recipes.

[@AnnaReed42]

@@stephen129 I mean I don't know much about Smitesh's cooking credentials, but sounds like he's got a pretty good idea of what authentic Indian food is like considering he's *in India*

[@stephen129]

@@AnnaReed42 So only Indian people living in India can know about Indian food? Also simply being in a country, does not make you an expert on the cuisine. There are 66 million British people, do you think they are all experts in British cuisine and know how to cook it simply because they live in Britian?

[@deprofundis3293]

But what about the Caraway in the basmati rice? I've never seen that, only Cardamom or Cumin instead.

[@relativelyjilly]

@@deprofundis3293 it just looked like the restaurant was going for jeera rice, so it would normally use cumin, maybe its something regional i don't know about

[@AdityaBhargava]

I'm no trained expert, but: 1. What James made was probably much closer to what would be made at home than in an Indian restaurant that you'd find outside India. There's regional variation, of course, but the dishes that we get at restaurants here (Canada for me, but outside India more generally) are made much more rich and sweet than what anyone makes on a frequent basis at home. I expect this is to better suit the Western palate. 2. That said, if you like takeout, you like takeout, and there's no shame in that. (Mostly.) I've never worked in a restaurant, so I can't really comment from experience, but you might have better success emulating a tandoor if you use top-heat (broiling) and, ideally, skewers. If you use bottom heat (baking) in a pan, heat hits the food through conduction via the pan. (Also, I'm a vegetarian, so I can't really comment about cooking meat, either...) Thinking about it further, a tandoor cooks via radiative heat from the heat source and walls (so broiling would emulate this part), but it's also convective because of its depth, so perhaps broiling + convection baking is the right combination. But I'm speculating at this point. I will point out that I've seen plenty of tikkas come out with the amount of char James got, so I wouldn't disqualify the result on that basis alone. 3. Adding a hit of heat at the end is something we do a lot, especially to accommodate various tolerances in the family, and James raises a valid point that it'll be kind of raw if added straight in as a powder. The solution is to add it as a chhonk (spelled variously differently, also called a tadka but pronounced closer to tarka). Heat some fat, add desired spices, cook briefly (time depends on whether they're whole or ground, dry or fresh, etc.), then dump it all in to the dish. Mix it through, or else just try to distribute the pour evenly over the served dish---whatever you prefer. It's not uncommon to do this with dal, for example, leaving the addition of all spices to this point (depending on the recipe and technique).

[@DizzyBusy]

Thanks for the thoroughly written information!

[@ahunter113]

Grilling in the UK is top down heat usually. Grilling (UK) = broiling (USA)

[@theblev2882]

Pakistani here. James’ dish looks great. Just a few things: restaurants all use food colouring in tikka masala but no one at home does. Aswell as the chilli powder I’d recommend using Kashmiri chilli powder. It has a very deep flavour and is super traditional. Great video guys.

[@punkrockmartian]

Thanks for those tips totally going to steal them

[@dishadharmraj6986]

I'm Indian, and I was going to recommend using kashmiri chilly powder too it gives that red colour as well

[@randyschwaggins]

Singh...Pakistani?? Really?

[@theblev2882]

@@randyschwaggins my name isnt emily singh, my main gmail account got changed to this after i set up a fake account and used my hotmail email address that was previously my main google account as a backup. So here we are. I am pakistani though

[@randyschwaggins]

@@theblev2882 fair enough! Khuda Haafiz!

[@adamtoner3430]

Barry: "How long will this take?" He just wants to know so that he can order a curry off Deliveroo

[@adamtoner3430]

6:50 confirmed the theory

[@SortedFood]

You know him too well!

[@cassandramuller7337]

Would have done the same thing though. I mean wouldn't most people?

[@kantongkresek1512]

I mean, that's me 70% of the times i watch sortedfood videos, so i won't judge barry too hard on that

[@kateemma22]

If I weren’t watching this at 2am I’d be ordering a curry to watch this with!

[@djpmirris]

I've worked in Indian takeaways before and they add about a tablespoon of sugar to the tika masala, so James you were correct in saying the takeaway is a lot sweeter

[@abeg1571]

Kashmiri Chilli Powder helps with the spicy, Smokey and ‘red’ elements

[@ysabelcook9521]

thats what so many dont know :) they use standard chilli powder not the kashmiri chilli powder :) they also made a mistake when it comes to the base gravy... search youtube for indian base gravy recipe :)

[@sana_speranza]

They could have just bought a chilli blend from the Asian Supermarkt. TRS for example or any other Indian brand

[@giraffesinc.2193]

Agreed!

[@eyesofmuffin]

also you get a red-orange powder food colouring not the gel or liquid kind if you're gonna add food colouring - you dont get that plasticy foodcolouringy taste the same way.

[@edwardlayer4259]

I love how Barry prides himself on how pretentious his food tastes are, but his favourite curries are butter chicken and chicken tikka masala.

[@bulman07]

It’s okay, his #1 is lamb saag

[@auntlynnie]

@@bulman07 That was James's fave, not Barry's

[@novellahickmannh]

Im indian and I love a good butter chicken. No shame in that.

[@edwardlayer4259]

@@novellahickmannh never said there was anything wrong with them. They just aren’t pretentious.

[@郑安迪-s4k]

@@auntlynnie Also Ben's apparently: "I like things with a bit of a 'sag'"

[@icechiang]

Curry from Currie, spicy dishes from a spicy chef. That should be a new series for the channel!

[@miss6me9]

Ooh, I like the idea!

[@dedjderaladin298]

Taylor-Made Takeaways. Ben-To Boxes

[@bellamac6052]

Can we have a chef's Vs normals 'what we cook in a week' video please?

[@barbarahcwrt4448]

Great idea I'd love that!

[@EdinMike]

You know what’s great ? When you were watching old Sorted videos at 4pm and you realise it’s Wednesday so you have a new one !!

[@SortedFood]

Winning!

[@celticphoenix2579]

@@SortedFood it's midnight here in South Africa and you guys made me so hungry for curry now. Thanks for the video on how to make butter chicken 😋

[@Wannabe_Baby]

The 100-layer lasagna took NINE HOURS?! I knew it was an ordeal but seriously. Mike deserves an award for that.

[@shilparajan2889]

Damn I was about to make a 'taking away James' joke, but I'm not the only thirsty one here.

[@NshbrVrjsn]

lol

[@Kuribohcoast]

Thirsting after James is our collective favourite hobby, innit?

[@nicolelasher]

It's alright. You are definitely not alone. Red haired men with voices like sonic butter are a specific and somewhat rare fixation, but this is probably one of the most populated hubs. You are home. 😂

[@MostlyMeera]

Girl it’s a fan club of us lol 😂

[@abandonedhandrail4581]

That idea of a 'base' is literally used in every Indian dish. My mum does 2 tbs of butter, 1 tbs of cumin seeds, fry onions, add garlic, tinned/fresh tomato (it changes with different types of dishes), whatever veg your putting in/ chicken, stems of coriander, chills, coriander and fenugreek. with this you can literally make aloo gobi, chickpea curry, eggplant, without the tomatos you can make veg samosas, honestly you can make any veg you could think of into a dish with this base. edit: the reason i have measurements for some things and not for others is because my mum just eyeballs everything and i had to make approximate measurements because i can't do that

[@Boom12]

I'd like to have a monthly subscription of James, so he can cook for me.

[@megamert2848]

It is nice to see that at 7:14 he uses a measuring jug originally shown in a kitchen gadgets video where they were only half positive about it, also shows that they don't waste when they don't have to.

[@db7312]

Disappointed that you didn’t call it a Takeaway Currie 😔

[@ogreman2229]

D B Curry on...

[@daniellaurie7481]

😂

[@LaurenPedersentrian]

Currie does curry

[@StabbyJoe135]

I wouldn't mind a takeaway Currie, he's hot.

[@StabbyJoe135]

@@LaurenPedersentrian that's the title of the fanfic I wrote about him #SortedAfterHours

[@elizabethashley42]

I say "It takes the time it takes" to my impatient children nigh-daily. 😂

[@codyyognaught224]

Yes! Tell me how to make james at home.

[@SortedFood]

😂

[@amydejong9870]

Please share your recipe 😍

[@SangosEvilTwin]

clearly you need quite a bit of ginger . . .

[@crystaldelancey7160]

@@SangosEvilTwin 😂

[@TazChowmein]

Reading through some of the comments on this video, I feel like the Sorted boys should do a reaction video to thirst tweets 😂

[@muspell612]

It should be an Instagram live 😂😂

[@lindseynobody4865]

YES!!!! Damnit why do all the best comments never get noticed enough?

[@barbarahcwrt4448]

Omg please please please! Why doesn't this one have more likes.... Just imagine Mike blushing over a thirst tweet...

[@leeminhyung167]

Me: see title My mind: That’s not the only Curry I wouldn’t mind taking away... 😏

[@urwlcm3764]

what

[@SortedFood]

😂

[@adamtoner3430]

@@urwlcm3764 James' surname is Currie

[@cookingideaswithmayssa3828]

🤣🤣🤣🤣

[@izyanismail9139]

Cheeky 😂😂😂

[@jennyd747]

I've got a Madhur Jaffrey cook book & through that I discovered that the ingredient that is a must have in Indian curry (if you want it to taste like takeaway) is asafetida. It has made a huge difference to the way my curries taste. Hope that helps. X

[@andrewmontague9682]

1:01 Barry: Tikka Masala and Butter Chicken are two of my favourite curries. Me: Oh come on, right to his FACE? That's harsh.

[@NagatoNaoeProduction]

Thank you guys. I found your channel just before the lockdown/shelter-in-place and I've binge watched all your videos I could find. It probably sounds odd, but you guys have helped keep me sane.

[@almostfound490]

Barry: "...tikka masala and butter chicken are two of my favorite curries" Me: gaeng keow wan (Thai green curry) and James are two of my favorite curries 🤭

[@robertstruder4434]

Me, too, I literally crave Thai green curry, especially with shrimp or scallops.

[@kristinnelson-patel442]

Go James! Totally right about the cashews. What he doesn’t have is kasoori methi leaves, which is absolutely required to get butter masala exactly right.

[@iainronald4217]

James should have placed a Zoom call to Sohla El-Waylly, she would have been an excellent help.

[@sana_speranza]

Or to a South Indian cook maybe? 🤔

[@darkregin2]

This comment is scarilly more relevant now But I agree, she would have been an amazing help, especially as Barry didnt even seem to pay attention this whole time

[@thepindthepind]

Lol your comment after all the BA drama

[@cathalbyrne1941]

Ha

[@SheepdogSmokey]

Future video?

[@MostlyMeera]

No James you did a great job as most takeaway food isn’t legit, it’s very much catered for the western pallet. We Stan! And we are proud x

[@Lou-Mae]

Honestly this is a bit of a weird one. Recreating a takeaway curry, when takeaway "British Indian" food is often excessively sweet and homogeneous, seems like an exercise in making food *worse* in some ways. The best Indian food I've had tasted like home cooking, rather than mass manufactured, blended sugary spice-soups. So yeah, I'd agree with James - he failed at recreating them, but that doesn't seem like necessarily a bad thing. British Indian takeaways can be great, but it's also 100% worth seeking out and trying real Indian food!

[@ratnalekhaviswanadham5046]

I agree. It’s not worth recreating a takeaway because homemade Indian food always tastes better and is not loaded with sugar. As an Indian person, I can say that most recipes already available on the website are much better than a takeaway and much closer to home recipes; I used some of them when I started learning how to cook, and I tweaked them over the years to get a more authentic taste. One exception is naan, which you already did a couple of times.

[@toddjohnson5692]

@@ratnalekhaviswanadham5046 Yup I didn't like this video. I would like proper Indian food, not a recreation of insipid British pretend Indian food.

[@borttorbbq2556]

@@ratnalekhaviswanadham5046 how close was James to making it right?

[@ratnalekhaviswanadham5046]

wolfie Butler He gave a proper verdict. The discrepancies between the takeaway and his versions come down to a struggle between authentic methods/ratios and restaurant hacks to entice the naïve/“eat with your eyes” and stereotypes of takeaways. Case in point: I was impressed to see his initial doubt about the chili powder; restaurants sometimes add raw powder for heat, but it needs to be cooked out so that heat does not become the dominating sensation and so that the chili flavors get to know the other ingredients. Any brown mother would agree. Brown people just have raw green chili on the side for extra heat. Non-authentic restaurants do this to artificially adapt the spiciness of a base to all customers.

[@Nrana9]

While I totally get your point about the flaws of British Indian cuisine, I'd say this is more like the recreating the Big Mac video. Here the point was more to get as close as you can to something in front of you, not do something the way it maybe should be done or the way you yourself would do it.

[@nishalad1327]

From a fellow Indian, who enjoys watching you guys recreating different recipes and some of your fave dishes, I am thoroughly impressed by what you made! Although you critiqued your curries, I much prefer your version! Curries in a takeaway always use food colouring and cashews for colour and to thicken their base, so you nailed that, but if you got either of those curries in a restaurant, they would have a runnier sauce so go you! Think Mr Curry was too harsh on his own curries and he should have passed himself for both! :)

[@atthelord]

Long time viewer here, if you want a butter chicken recipe true to its history/core, please check out chef Harpal Singh Sokhi’s recipe on KZbin. That’s what the real deal is. Making a “base curry” is really what kills curry for me 😖It all ends up tasting the same and it’s really not what any of it is actually supposed to taste like :/ it breaks my heart that despite so many takeaway/dine in restaurants in London, very very few actually recreate the true flavours of Indian curries. It doesn’t need to be spicy, it just needs to have a taste faithful to the original.

[@SortedFood]

Amazing, we will check that channel out - thank you so much 😀

[@MetalguitarlessonsUK]

Could you recommend a london Indian restaurant with authentic dishes please? I'd love to try them!

[@atthelord]

@@MetalguitarlessonsUK Jamavar (Mayfair), bombay bustle (Maddox street), and for some very authentic biryani, seekh kebabs, nihari (special lamb curry) - Nayaab at Fulham (don’t get anything else from them, it’s not that great). These three are the best. Not cheap, but worth every penny, especially to experience what it actually tastes like. The butter chicken at Jamavar and bombay bustle is very good. Black Dal is also great. Jamavar has fantastic lamb chops and biryani too. Bombay bustle has amazing keema pav (minced lamb with dinner rolls), and a very good crab curry as well (but it’s super spicy). Some other stuff is nice too. Kanishka by Atul kochar is better than average (Maddox street) their king kanishka meals for 2 are a great way to try their “best of”. They’re all on Uber eats or you call restaurants directly, which is better as they’ll deliver themselves if Uber/deliveroo won’t. “Roti chai” off of bond street is good for their chicken wings, butter chicken, and burger/buns and some street food/snacks! Not the best for other curries. Their manager Tim is also very hospitable. I know a lot of people like dhishoom, but it’s alright. Their black dal, chicken ruby and one odd starter is perfectly fine. It’s a slight variation of the norm, so some love it and some not so much. Give it a go, cus why not.. Masala zone is very very mediocre for their prices and ideally I’d avoid it. There are many more places I can recommend. Avoid most if not all places in white chapel. They’re not Indian and many pretend to be, and are absolute rip offs in terms of flavour and price. These are the biggest culprits and are the ones who make a “base curry”.. Some Pakistani places like Lahore kebab house and Tayyabs are quite good but for kebabs and things. While not Indian, worth trying at some point. Hope this helps!

[@MetalguitarlessonsUK]

@@atthelord Thank you so much Arman for this wonderfully detailed list, thats extremely kind. I'm very greatful and will absolutely be giving these places a go. My go to over the last few years has been Monsoon in tufnel park but I have no idea on the authenticity, for the price I feel the flavours are very good but I'd love to branch out. Rest assured my friends and I will work our way through this great list you've laid out! All the best dude, thanks again.

[@ImplyDods]

I started using that book over 20yrs ago. The takeaway curry has changed since the book was written. I remember going to the curry mile in Manchester 30 something years ago. The restaurant I used to go to had green tika masala.

[@satanismybrother]

Great work on keeping content coming during the current situation! So British Indian restaurant style food uses a mother gravy which contains more than just onions garlic and ginger- the one that I use is from the latifs inspired channel (guy who runs a restaurant in Sheffield I think?). He puts in carrots, tomatoes, peppers and lots of other spices as well as cream along side the onions garlic and ginger. It adds a lot of depth to the curries ive made.

[@yusufpatel680]

The Onion Base you were on about is called onion gravy in the takeaway industry. and my mum taught me that the ratio for rice is always 1 part rice to 2 parts water/stock

[@sharmilapaul1200]

Glad James pointed out just how sweet curry takeaways are, proud of him for making a far more legit version. Coming from a lifelong curry eater lol

[@TeddGCM]

I've only recently been able to try Chicken Vindaloo, Chicken Masala, Naan and other Indian food for the first time. I was able to find at least 2 well know, well liked and very authentic Indian restaurants near me. They have 4 levels of spice available, Mild, Spicy, Hot and INDIAN HOT! Being a spice fan, I went with the Indian Hot....WOW!!!! My ears were smoking! but while the spice was on a volcano level, it did not take away from the taste. Thanks for introducing me to curries!!

[@thewhiteshift9266]

These videos always make my day 😊 so happy you are continuing remotely!

[@windupaden1081]

Nice to see you guys FINALLY using the BIR curry-style recipes! I'd love to see more, or see the process of James/Ben perfecting it.

[@WattoDoesPVP]

That looked brilliant! Well done James, quality video again guys.

[@Maria-no9jy]

Indian here. I think the butter chicken James made is more or less spot on to how we make it back home. The takeway version here in the UK is sweet which is NOT how butter chicken should taste like. And the fact you didn't make it taste sweet makes me so happy!

[@adrita2606]

Hit like before I even start to watch, cause it's a sorted video!! What's not to like ❤️❤️❤️❤️ Edit: as an Indian I'd say James actually came much closer to the real deal, especially with the tikka masala (idk why he gave himself a fail). Also as an Indian who lives in India and is used to the authentic recipe, the takeaway versions actually annoy me more than James' version! The takeaways don't look right!

[@SortedFood]

🥰

[@TheLadyloin]

It's weirdly comfortable and sweet to watch the chef in the studio kitchen and the normal doing exactly what I want to do

[@stephanie28]

I can't tell you how happy I am that James' eyes watered while he was cutting onions. Even the mighty James Curry can't handle the onion!

[@bunnywarren]

If you want to peel a lot of garlic, put the squashed bulbs into a bowl and put another bowl on top facing the other way so it forms a large sphere. Now shake and open occasionally and the garlic will magically appear outside the skins.

[@ericaschner3283]

"I want to get my nose in there." Did Ebbers write that line?

[@polyphonicgherkins]

😂 Sorted needs to respond to this.

[@Knezy-fb5vu]

It may be a bit non-traditional but adding a tiny bit of peanut butter to your butter chicken is absolutely delicious. I really recommend it for those that want a bit of a more creamy sauce and that thai peanut satay flavor.

[@chitsey92]

The aesthetic of Barry's background with the wooden panelling and neon sign is so similar to the studio...you can clearly tell his bougy esthetic carries onto the studio 😂

[@HolyMess420]

I love Middle Eastern food so much. Studying it has been an immense pleasure for me over the past few years, so I am enjoying this very much. 😊 I get annoyed by garam masala as an ingredient in many recipes because it can vary so much between individuals and manufacturers. Maybe you guys could do a spice blend video at some point? 🙂 I think that James was letting the book influence him a little too much. The addition of food coloring seemed a little dated and ridiculous lol, but no judgment. All recipes are essentially an opinion of the author and following it too strongly would make their version instead of something you're trying to recreate or make your own. For the past year I've tried to figure out what spice blends I can remember by taste, instead of defaulting to research, which has proved to be very useful in making things similar to foods that I've cut out of my diet. I hope that provides some inspiration. 😁 Great video. Thank you! 💜💚

[@jamescrutchlow1]

The Tikka Masalla probably didnt taste the same owing to not using Almond Powder and Coconut Flour - key ingredients in the BIR version. Both looked great though

[@lukeosborne7762]

I work in an Indian restaurant and this is nothing like what we cook, it’s still smart thinking nonetheless We make a gravy, no precooking at all it’s onions, peppers, garlic, ginger, cumin, coriander powder, turmeric, salt, fresh coriander, oil and a can of chopped tomatoes Boil for an hour without the tomatoes Add the tomatoes and simmer for 20 mins Then let cool and blend until smooth And the nuttiness James is getting is probably almond flour, and for chicken tikka we use tandoori masala, salt and oil it gives you a really good char James wanted

[@gloriatheodora]

I wish i can smell the studio when you are cooking.

[@lindseynobody4865]

Scratch and sniff Sorted cook book

[@frostysabzx7349]

Would love a behind the scenes look on the editors and how they edit the videos... Any software they use and maybe some tips & tricks in creating food videos! This way we can really get to know the whole SORTED team.

[@chloeparker4488]

Lamb Rogan josh with cheese and garlic Coriander naann that’s my go to order

[@nelltierney9989]

cool?...

[@ab17364]

Quite different than how we make these at home but thats the great thing about food. Its always an adventure learning, growing and making what tastes great to you!

[@Gerbera726]

Should've fried the base and caraway seeds in ghee (essential). Also sauteed the basmati in ghee for a little bit.

[@deprofundis3293]

But are Caraway seeds even typical?? I've only seen Cumin or Cardamom typically used to spice basmati rice. Maybe it's just different in the US?...

[@shanayazaveri2620]

@@deprofundis3293 we use whatever we like, some like cumin and some like caraway. Both are used to get different flavours. Some also use mustard seeds for what we call a tadka - oil, mustard/cumin/caraway/, other spices heated together, then added to that veggies or meats, rice, dals, etc.

[@apedley]

I have that book, its actually REALLY good. Thoroughly recommend if you want a good guide to cooking the BIR style dishes. And the Bhajis are AMAZING

[@firstname4337]

would have been great if he could have taxied the food over to Barry as a "SORTEDfod takeaway" and let him judge it

[@williamsmith2199]

I laughed every time I hear James in the intro. Ben its not worth it 🤣🤣🤣

[@kabbaage]

Rumour is that Jamie also tried doing the video, but he made a butter chicken burrito and the Indians in London are currently chasing him down

[@auntlynnie]

I love that Barry ate his curry with a spoon. :)

[@heatherwilson7444]

LOVE THE LONGER HAIR. PETITION TO NEVER LET JAMES CUT HIS HAIR. SO GOOD. 10/10 FELLAS

[@lindakelley2560]

Where do I sign

[@lindseynobody4865]

Never let him cut it?? Good lord no! Once it got past his ears he would look absolutely horrible! No more handsome James =(

[@millslite2289]

He looks good

[@senrioflove]

Paprika reduced down is a great natural way to get that red and I would have added coconut to the cashews for sweetness

[@TheDragonaf1]

Professional chief: "Butter chicken is buttery"

[@ViRoseLaBianca]

Put cooked apples into the curry sauce along with the tomato. Adds body and natural sweetness. Not sure if it's traditional, but it works for me!

[@rezha8680]

Thumbnail - "Is that a new chef?!

[@SortedFood]

No - James just really needs a haircut 😂

[@reikost5084]

@@SortedFood He doesn't. Don't let him get one, this looks great!

[@neilthehermit4655]

Hi guys, I used to live next door to a large Food Manafactury in Southall. I knew a couple of the people that worked there. They told me that they supplied around 80% of the Indian takeaways in the UK with the same sauces, so they explained that alot of the different restuarants would use the same sauces and just add a handful of different spices etc to make it their own...Caveat not sure how true this is. But I can tell you the smells coming from that place was wonderful, just imagine three tons of onions being steamed/fried on your doorstep...wow!

[@TheScouseassassin]

I used to work at a couple of garages on the same road as 4 curry houses...11am every day the smell of onion/garlic/ginger frying would waft down the street...I must have bought a thousand curries on my way home!!!

[@tressamcmillan9709]

James is going to look like a totally different man once he gets a hair cut 😂

[@sunandak4255]

Not a "curry expert" just a random Punjabi person- your palate was spot on with the cashews, that is what we use in the base. I know that most takeaways add red food colour in Indian dishes, but we use kashmiri mirchi... a very mild red chilli powder that's more colour than heat. And the loss of rounded flavour might be due to toasting the powdered spices.... They're already toasted before grinding and a dry heat would kill the flavour. Toast the whole spices only. And maybe add dried Fenugreek leaves ( kasuri methi) at the end. ( Just how I make it, I'm sure every household does this slightly differently).

[@mrs.thomas-usmcwife5686]

Thank you for always putting the bloopers at the end. We all need a little giggle now days.

[@brazelton13]

It is at this point that I admit I first learned to make curry with Can't Smeg, Won't Smeg! The Red Dwarf special. In my defense, I'm American. I have had many currys since, and my favorite is chicken sag.

[@iellesolano585]

I have the same will power as Barry when it comes to food. Thanks for always making me hungry guys 😅

[@traceybuker8301]

great to see Barry and I think James made very good curries

[@AlexCollins-nx3ll]

It might be 1am in Australia but I finally caught a Sorted video straight after upload woo hoo!

[@SortedFood]

🙌

[@captainputs5419]

hahaha I know the feeling! I always stay up to catch the uploads!

[@juli-tuesday]

In Melbourne I wait to the next day Uk time so it’s Monday and Thursday my ‘sorted’ days. As an ex Londoner I still use ‘sorted’ in my daily lingo too!

[@idnafu]

Kudos to whoever is responsible for the sound on your videos. Same for the sexy food shots.

[@danieltownsend9382]

Coconut in the chicken tikka masala made it slightly sweeter

[@manasim.9936]

Nooo, no coconut in North Indian curries! Coconut is a staple in coastal and southern Indian curries, North Indian curries typically use cream and yougurt for thickening and sugar/jaggery for sweetness.

[@manasim.9936]

And before anyone comes at me with "chicken tikka masala is a British dish", it's still entirely built upon Indian flavours. You could of course add coconut milk if that's your preference, but then the dish would become more like a coastal curry, not tikka masala.

[@Borg1269]

@@manasim.9936 What do they use in takeaway restaurants tho?

[@manasim.9936]

@@Borg1269 sugar since it's cheaper

[@TCBumby]

Love your show so much! Been a fan since forever :)

[@TheEtceteraK]

I think James' food looks more like the version we make at home so thumbs up from me!

[@AO2437.]

I'm Indian and tikka masala is an English invention but, butter chicken... oh, I love it- really my favourite

[@vezxxxranby3759]

I found watching james mesuring tablespoons of cream very satisfying 😂👍🏻

[@acsahgold]

Try adding Kashmiri chilli powder instead of food colour- its not spicy but gives a bright red colour to the dish

[@Tasmanaut]

ratanjot

[@Snehaasenthilkumar]

Petition to ensure James never has another haircut again. He looks so lovely.

[@mintesprig]

I always find it interesting that different take out always tastes different depending on the country, I notice it in Indian food especially because the ones in Canada and the UK or the US are so different

[@TheScouseassassin]

I'll wager the UK ones are best!

[@nottsoserious]

A few things you did that my family would frown on: Caraway seeds instead of cumin Only rice, no bread. Also, ghee and butter are NOT interchangeable. Use butter to finish off curries. Other than that, it looks like standard takeaway, but made better.

[@deprofundis3293]

FINALLY someone else comments on the Caraway instead of Cumin in the rice. I'm not even Indian, but I was most bothered by that in particular.

[@KickyFut]

Yeah, I also cringed at using ghee *instead* of butter! Ghee is wonderful to cook with, it has lots of concentrated flavor, but butter as a finisher in a recipe adds a creaminess and silkiness that is unique to itself!

[@celticphoenix2579]

My favourite food. Ideally either a lamb vindaloo or a chicken korma. My partner loves a butter chicken or a tika masala so this video will be a good watch with him tomorrow 😋

[@zekkoukyo]

Barry is literally us? We watch these ppl cook while we eat something haha...ANNND thats how I gained weight this quarantine. Damn you sortedfood

[@Arianddu]

the tikka masala has the bright redness and the sweetness because they've used tinned tomato soup

[@justachick9793]

I know this isn't relevant to the video, but James has amazing hair.

[@pixelised]

How is that not relevant to the video?😉 James was in the video and the chemistry between him and Barry is one of the few things still worth watching on the channel.😝

[@RBRB431]

Not sure if you guys will see this but here's a secret ingredient for you to finish off your curries with- Kasoori methi. It is dried fenugreek leaves and it'll bring that restaurant like taste to your curry. Just crush some in your palm and add just before turning off the flame and mix. Then add coriander as usual for garnish.

[@sciencenerd7825]

As soon as I saw Barry was in this video, and asked how long this was going to take, I immediately knew he was going to order a curry. And he did

[@eelexa]

The key flavour in restaurant butter chicken is **dried, crushed fenugreek leaves** (kasoori methi), and of course.. Too much butter! Also, for anyone looking for an amazing "from-scratch" recipe book for Indian food, check out "Indian for Everyone" by Anupy Singla. Front to back you'll learn how to roast and blend your own masalas, make curries from all over India, and also make breads and desserts. It's the only Indian cookbook we've been using for a long time. Our spice cupboard went from the basics to mostly spices for Indian cooking. It's amazing, but super authentic, so you won't get the same signature restaurant taste we're used to from mom-and-pop restaurants.

[@LorettaChin]

In Malaysian Curries, we tend to fry the spices in oil until it turns aromatic, we call it tumis. It makes a big flavor difference! Try it!

[@shanayazaveri2620]

Yup, we do that too! So nice knowing that some other cultures do something similar to yours.

[@mrinalini9112]

Ohh yes! Honestly that's what Indians at home do! At least what I've learnt at my home. You put the spices and they slowly get done. You know it's done when it's aromatic and can see the oil on the sides of masala.

[@dipanshuparti784]

James u did a good job. Being an India i can tell you this that the curries which is served in Western World Indian Takeaways are a lot on sweet side but in India it isn't. And that's the originality of it.

[@sheld0n]

1:16 James is truly an amazing chef, he can even tell colours by taste!

[@riancoopieri855]

The editing on this is bloody phenomenal!! The cooking aint too bad either he he

[@willjt1978]

*There are two Hot curries in this video* 🔥

[@heididavison816]

Yeah, and the chef isn’t half bad either 😉

[@Fujiupoma]

Basic steps to any Indian or Bangladeshi curry. Step 1, fry the spices in oil till oil comes out of the spices itself. Step 2, cook the protein in the spices untill the juice from the protein evaporates Step 3, add in the sauce and cook that till most of the water evaporates from the sauce. If you want a runnier sauce, just add more water and bring to boil. Hopefully this helps in your future curry endeavors ♥️