How To Cook Great

The History of the British Curry House: A Culinary Love Affair

The British curry house is a quintessential feature of modern British dining, a vibrant establishment that showcases the rich tapestry of Indian cuisine adapted to British tastes. Its story is one of migration, adaptation, and cultural exchange, layering a unique blend of flavors over the centuries. Few gastronomic phenomena encapsulate the evolving culinary landscape of Britain quite like the curry house.
Origins: Indian Influence in British Cuisine

The roots of the British curry house trace back to the colonial era of the 18th and 19th centuries. As the British Empire expanded, so too did the influence of Indian culture and cuisine. British officers, soldiers, and administrators returning from India brought with them a taste for spicy foods and Indian dishes. Early attempts at Indian cooking in Britain were often amateur, with British cooks trying to replicate the flavors and techniques they had encountered abroad.

The first recorded Indian restaurant in the UK is the “Hindoostanee Coffee House,” which opened in London in 1810. It provided a taste of Indian cuisine to curious locals, though it mainly catered to the British elite. The establishment served dishes such as curry and keema, but it would take time for Indian cuisine to become more widely embraced by the mainstream population.
The Rise of the Curry House: Post-War Immigration

The transformation of the British curry house began in earnest post-World War II. Significant waves of immigration from India, Pakistan, and Bangladesh during the 1950s and 1960s brought skilled chefs and restaurateurs to the UK. They established curry houses, introducing a diverse range of regional Indian dishes that catered to British palates.

These establishments began to flourish in urban centres—particularly in cities like London, Birmingham, and Manchester—often located in busy areas with a growing cosmopolitan population. The proliferation of curry houses coincided with Britain’s changing demographics and an increasing acceptance of multiculturalism.

By the 1970s, curry became a favorite among the British public. The emergence of iconic dishes such as chicken tikka masala—a dish that many argue was created to suit British tastes—marked a turning point. The story goes that it was invented in a British curry house in Glasgow, combining the traditional Indian tikka with a creamy tomato-based sauce, appealing to the British love for rich, creamy sauces.
The Curry House Phenomenon

The 1980s and 1990s saw an explosion in the popularity of curry houses, with establishments becoming not just dining spots but cultural institutions. These restaurants became places for families, friends, and communities to gather, offering a warm, welcoming atmosphere. The menu expanded to include a variety of dishes, from the fiery vindaloo to the milder korma, ensuring there was something for everyone.

With this rise in popularity, the curry house began to signify more than just a place to eat; it represented a fusion of culinary traditions that mirrored broader societal changes. It became a symbol of Britain's multicultural embrace, reflecting the intricate relationships formed through immigration.
The 21st Century: Evolution and Innovation

Entering the 21st century, British curry houses faced new challenges and opportunities. The growing interest in health and wellness led many restaurants to adapt their recipes, reduce oil and cream, and focus more on fresh ingredients. As patrons became more adventurous, there was a rise in specialty curry houses offering regional specialties from various parts of India, Pakistan, and Bangladesh.

Moreover, the online dining revolution has altered how curry houses operate, with many adopting delivery services and adapting to food trends. The advent of food photography and social media has also created a new culinary world, where visually appealing dishes can garner substantial attention and inspire menus.
Celebrating Curry: National Curry Week

As the British curry house remains a staple in the culinary landscape, it is celebrated annually during National Curry Week, which occurs every October. This event aims to raise awareness of the diversity and health benefits of Indian cuisine while supporting local restaurants. It also highlights the contribution of the South Asian community to British culture and highlights the enduring love affair between Britain and curry.


The British curry house is not just a restaurant; it is a testament to the evolving culinary landscape shaped by migration, adaptation, and cultural exchange. What started as a small coffee house has blossomed into a cherished aspect of British life, offering a unique blend of flavors and social experiences. In the coming years, as food continues to evolve, the curry house will undoubtedly adapt while remaining as beloved as ever—a true symbol of British gastronomic identity.

1 day ago | [YT] | 30

How To Cook Great

The Luxurious World of Caviar: An Exquisite Delicacy

Caviar has long been synonymous with luxury, elegance, and sophistication. This delicacy, often enjoyed in high-end restaurants and at lavish events, offers a unique taste experience that tantalizes the palate. But what exactly is caviar, how is it produced, and what are its various types? This article delves into the intricate world of caviar, exploring its history, the craftsmanship behind its production, and its significance in contemporary cuisine.
What is Caviar?

Caviar is the salted roe (eggs) of certain species of fish, most famously sturgeon. The term "caviar" specifically refers to the eggs of sturgeon, while roe from other fish, such as salmon, trout, or lumpfish, is technically referred to as "fish roe." Authentic caviar is highly prized for its delicate flavor, texture, and nutritional benefits.
A Brief History

Caviar has a storied history that dates back thousands of years, originating from the Caspian Sea region, where sturgeon thrived. The ancient Persians were among the first to indulge in caviar, using it in various culinary dishes and as a sign of affluence. Over the centuries, caviar made its way through Russian and European cultures, often associated with royalty, high society, and lavish banquets.

During the 19th and early 20th centuries, caviar became a staple at restaurants and social gatherings in Europe and the United States. However, the growth of sturgeon populations dwindled due to overfishing, habitat loss, and environmental changes, leading to endangered status for many sturgeon species. This decline prompted stricter regulations and conservation efforts that have since shaped the caviar industry.
Types of Caviar

There are several types of caviar, each distinguished by the species of sturgeon from which the roe is harvested. The most sought-after varieties include:

Beluga Caviar: Known for its large, delicate eggs and buttery flavor, Beluga caviar is sourced from the Huso huso sturgeon. Due to overfishing, this species is endangered, making Beluga caviar one of the most expensive varieties available.

Osetra Caviar: This caviar comes from the Acipenser guldenstaedtii sturgeon and is known for its medium-sized eggs that range from dark gray to gold. Osetra caviar has a nutty flavor profile, making it a favorite among caviar enthusiasts.

Sevruga Caviar: Sourced from the Acipenser stellatus sturgeon, Sevruga has the smallest eggs of the three main types. Its robust flavor is often described as briny and intense, making it a popular choice for those who enjoy a bolder taste.

Sustainably Farmed Caviar: With increasing awareness of environmental conservation, many producers now focus on sustainable practices. Farmed caviar from species such as Paddlefish or Hackleback offers an alternative to wild-caught sturgeon, often at a lower price point.

The Art of Caviar Production

Producing high-quality caviar is a meticulous process that involves several steps. First, the sturgeon must reach maturity, which can take anywhere from 8 to 20 years, depending on the species. Once mature, the fish are carefully harvested, and the roe is extracted with precision to prevent damage.

After extraction, the eggs are rinsed, salted, and packaged. The salting process is crucial, as it not only preserves the eggs but also enhances their flavor. The quality of the caviar is influenced by various factors, including the sturgeon’s diet, the environment in which they are raised, and the processing techniques used.
Serving and Enjoying Caviar

Caviar is best enjoyed simply, allowing its unique flavors to shine. It is typically served chilled and can be accompanied by traditional garnishes such as blinis (small pancakes), crème fraîche, or finely chopped onions. A non-metallic spoon, often made from mother-of-pearl, is recommended for serving to avoid imparting metallic tastes to the caviar.

Wine and champagne are common pairings with caviar, as their effervescence and acidity complement the delicate nature of the roe. Many enthusiasts believe that the experience of tasting caviar should engage all senses, from the visual appeal of the glistening beads to the subtle pop of each egg released between the tongue and palate.


Caviar remains a luxurious delicacy that captures the imagination and taste buds of gourmets around the world. With its rich history, diverse varieties, and meticulous production process, caviar transcends mere culinary experience— it is a celebration of craftsmanship, heritage, and sustainable gastronomy. As we continue to embrace both tradition and responsibility in the culinary world, caviar has firmly established itself as one of the most exquisite treasures of fine dining. Whether enjoyed on its own or as part of a grand culinary spread, caviar is a symbol of opulence and gastronomic delight that has stood the test of time.

1 week ago | [YT] | 29

How To Cook Great

Never been prouder to be a South London pikey! I reckon this photo, around '71 or '72, screams family and a lot of resourcefulness. That's my old man at the helm, my little sister him, and little ol' me. Look at our transport! South London grit and a whole heap of love – that's what this picture says to me. Makes me smile every time.Double CHAV.

1 week ago | [YT] | 31

How To Cook Great

I have just been told that we are 13 years old today. Many videos have been made in this time, thanks to you all for sticking with me.

1 week ago (edited) | [YT] | 41

How To Cook Great

Moroccan Cuisine

Moroccan food is a vibrant reflection of the country’s rich history, diverse culture, and the confluence of different culinary traditions. Nestled at the crossroads of Europe, Africa, and the Middle East, Morocco offers a gastronomic adventure characterized by aromatic spices, colorful ingredients, and a deep respect for traditional cooking methods. From the bustling souks of Marrakech to the serene landscapes of the Atlas Mountains, the flavors of Morocco beckon food enthusiasts from around the globe.
A Fusion of Influences

Moroccan cuisine is a tapestry woven from a variety of influences, including Berber, Arab, Andalusian, French, and Mediterranean traditions. This blend of culinary artistry has resulted in a unique food culture that emphasizes freshness and quality ingredients. Spices such as cumin, coriander, saffron, and cinnamon play pivotal roles, while preserved lemons and olives add a distinct salty brightness that enhances the overall flavor profile.
Signature Dishes

Tagine: The Heart of Moroccan Cooking

At the heart of Moroccan cuisine is the iconic tagine, a slow-cooked stew named after the earthenware pot in which it is cooked. The lid of the tagine is shaped like a cone, allowing steam to circulate and keep the dish moist. Tagine can be made with a variety of ingredients, including lamb, chicken, fish, or vegetables, often accompanied by fragrant spices and a mix of sweet and savory elements, such as dried fruits and nuts. Classic combinations include lamb with apricots and almonds or chicken with preserved lemons and olives.

Couscous: A Staple of Life

Perhaps one of the most recognizable aspects of Moroccan food is couscous, a staple made from steamed semolina grains. Traditionally served on Fridays, couscous is typically accompanied by a stew made from meat and vegetables. The art of preparing couscous is a communal activity, often involving family gatherings where the dish is prepared and served together, highlighting the social aspect of Moroccan dining.

Bastilla: A Culinary Showstopper

Bastilla (or pastilla) is another culinary jewel of Morocco, traditionally served during celebrations and special occasions. This savory pie combines layers of delicate pastry, pigeon or chicken, and a surprising mix of sweet and savory flavors, including cinnamon, almonds, and powdered sugar. The dish exemplifies the Moroccan philosophy of balance in flavors and the use of texture in cooking.
Street Food Delights

Moroccan food is not just reserved for formal dining experiences; street food culture thrives in cities like Marrakech and Fes. Visitors can indulge in a variety of tasty treats, such as:

Harira: A rich, hearty soup made from tomatoes, lentils, chickpeas, and a medley of spices, commonly eaten during Ramadan to break the fast.
Sfenj: Moroccan doughnuts, deep-fried and dusted with sugar, enjoyed at breakfast or as a snack.
Merguez: Spicy lamb or beef sausages, often served in sandwiches or with bread, offering a burst of flavor with each bite.

The Art of Hospitality

In Moroccan culture, food is synonymous with hospitality. It is customary to serve guests tea—typically green tea with fresh mint—and a selection of pastries. The practice of sharing and offering food serves as a gesture of welcome and warmth. The communal spirit of Moroccan dining reinforces the importance of relationships and togetherness.
Health and Sustainability

Moroccan cuisine not only tantalizes the taste buds but also promotes health and sustainability. Featuring an abundance of vegetables, legumes, and grains, traditional dishes are often balanced and nutrient-rich. The use of seasonal produce and local ingredients reflects a sustainable approach to cooking, showcasing the potential of indigenous agriculture.
Conclusion

Moroccan food transcends mere sustenance; it is an experience steeped in history, culture, and community. Whether you find yourself savoring the spices of a tagine or the sweetness of a bastilla, each dish offers a taste of a land where food is a reflection of life itself. The flavors of Morocco invite us all to explore, share, and connect, reminding us of the universal language of food that unites us across cultures and continents. So, pack your taste buds and set out on an unforgettable culinary journey through the enchanting world of Moroccan cuisine.

2 weeks ago | [YT] | 47

How To Cook Great

The Rich Tapestry of Cantonese Cuisine: A Culinary Journey Through Guangdong

Cantonese cuisine, one of the most prominent and varied culinary traditions in China, has enticed food lovers around the globe with its exceptional flavors, fresh ingredients, and innovative cooking techniques. Originating from the southern province of Guangdong and its surrounding regions, including Hong Kong and Macau, Cantonese food stands out not just for its taste but also for its deep cultural significance and historical roots. This article takes you on a culinary journey through Cantonese cuisine, uncovering its key characteristics, staples, and popular dishes that exemplify its artistry.
Characteristics of Cantonese Cuisine

Cantonese cuisine is known for its emphasis on freshness and quality of ingredients. Here are some defining characteristics:

1. Emphasis on Freshness: One of the hallmarks of Cantonese cooking is the use of fresh, high-quality ingredients. Whether it's seafood, meats, or vegetables, the importance placed on ingredient quality cannot be overstated. Dishes are often prepared shortly before they are served to maintain freshness.

2. Diverse Cooking Techniques: Cantonese chefs employ a range of cooking methods, including steaming, stir-frying, braising, and roasting. Steaming, in particular, is favored because it preserves the natural flavors and nutrients of the ingredients.

3. Balancing Flavors: Cantonese cuisine aims for a harmonious balance of flavors. While some dishes may boast strong tastes, the integration of spices and seasonings is usually subtle, allowing the natural flavors of the ingredients to shine through.
Popular Cantonese Dishes

Cantonese cuisine features a plethora of delectable dishes that have become beloved worldwide. Here are some must-try highlights:
1. Dim Sum

Perhaps the most iconic representation of Cantonese cuisine is dim sum, a collection of small, bite-sized dishes traditionally enjoyed during brunch. Dim sum includes a wide array of dumplings (like Har Gow and Siu Mai), buns (such as Char Siu Bao), pastries, and various other savory and sweet treats. Served in bamboo steamers or on small plates, dim sum is often accompanied by tea in a practice known as “yum cha,” meaning “drink tea.”
2. Char Siu

Char Siu, or Cantonese-style barbecued pork, is a favorite across Chinese eateries worldwide. The pork is marinated in a mixture of honey, five-spice powder, soy sauce, and red fermented tofu, giving it a distinctive sweet and savory flavor with a beautiful reddish hue. Traditionally served sliced, it can be enjoyed on its own or with rice and noodles.
3. Cantonese Roast Duck

Roasting techniques are critical in Cantonese cuisine, and roast duck exemplifies this skill. The bird is seasoned and air-dried before being roasted until the skin is crispy and golden. Typically served with plum sauce, roast duck is celebrated for its rich flavor and tender meat.
4. Wonton Noodle Soup

Wonton noodle soup is a comforting dish that combines delicate dumplings filled with pork or shrimp, soft egg noodles, and a clear broth. Vendors often add leafy greens and garnishes like scallions, making it a favorite staple among locals and newcomers alike.
5. Lemon Chicken

This dish features battered and fried chicken breast drizzled with a tangy lemon sauce. The balance of sweetness and acidity, along with the crispy texture, makes it a perennial favorite in both homes and restaurants.
The Cultural Significance of Cantonese Cuisine

Cantonese cuisine is not just about preparing meals; it embodies a cultural philosophy that emphasizes conviviality, community, and the joy of sharing food. In Cantonese culture, meals are often communal, allowing families and friends to bond over a shared culinary experience. Various dishes are served at once, creating a vibrant dining atmosphere.

Additionally, certain dishes carry symbolic meanings and are prepared during festivals and celebrations. For instance, the round shape of dumplings symbolizes completeness and reunion, making them a popular choice during the Lunar New Year.


Cantonese cuisine is a vibrant celebration of flavors, colors, and textures that reflect the rich cultural heritage of southern China. Its emphasis on fresh ingredients, diverse cooking styles, and deep-rooted traditions offers an inviting glimpse into the culinary arts. Whether you’re indulging in dim sum with friends, savoring a bowl of wonton noodle soup, or enjoying the sweetness of char siu, each bite tells a story of its rich history and cultural significance. As you explore this delectable cuisine, you’ll not only satisfy your palate but also journey into the heart of one of the world’s most esteemed food cultures.

3 weeks ago | [YT] | 38

How To Cook Great

A Little Spicy Tuna Melt. I will have the delicious video up tomorrow.

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3 weeks ago | [YT] | 61

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Canada 2022?
In a progressive move reflective of changing societal values and attitudes towards animals, Canada outlawed the consumption of dog meat across its provinces. This groundbreaking legislation came into effect on June 1, 2022, when the federal government introduced a ban on the trade and consumption of dog and cat meat. The decision sparked a renewed conversation about animal rights and welfare in a country that is renowned for its commitment to humane treatment of animals.

The Complex Global Perspective on Dog Consumption: Where is it Not Illegal?

The consumption of dog meat is a contentious topic that evokes strong emotions, igniting passionate debates about culture, ethics, and animal rights. While many countries consider dogs to be beloved companions and family pets, there are regions where the practice of eating dog is not only accepted but is also a part of traditional cuisine. This article explores the countries where eating dog is not illegal, shedding light on cultural contexts and the ongoing shifts in perceptions regarding this practice.
Cultural Contexts

Historically, the consumption of dog meat has been prevalent in various cultures around the world, particularly in parts of Asia and Africa. In some communities, dogs have been raised specifically for food, and their consumption is embedded in cultural practices and rituals. The perception of dogs varies greatly across cultures, leading to different societal norms regarding their treatment.

1. South Korea

In South Korea, the consumption of dog meat has a long history, especially during the hot summer months, when it is believed to provide stamina and energy. Despite a decline in consumption and increasing opposition from animal rights activists, eating dog meat is still legal. The South Korean government has taken steps to regulate the industry, but a comprehensive ban has yet to be enacted.

2. China

Dog meat is consumed in some regions of China, most notably in Yulin during the annual Yulin Dog Meat Festival. While the festival has faced significant backlash from both domestic and international critics, there continue to be no nationwide laws banning the practice. However, various cities and provinces, including Shenzhen and Guangzhou, have enacted local laws prohibiting the sale and consumption of dog meat.

3. Vietnam

In Vietnam, dog meat is a traditional dish consumed by many, thought to bring good fortune. Although there is a growing movement against its consumption—partially influenced by changing perceptions towards animals—there are currently no laws that explicitly prohibit eating dog. However, local attitudes are shifting, especially among younger generations who are increasingly sympathetic to animal rights.

4. India

In India, dog meat consumption is largely limited to some northeastern states, such as Nagaland and Manipur, where it is part of traditional culinary practices. While dog meat is not widely accepted throughout the country, it is not illegal in these specific regions, where cultural traditions often guide dietary choices.

5. Indigenous Communities Worldwide

Various indigenous communities worldwide also have historical practices involving the consumption of dog meat. This includes certain tribes in parts of the Arctic and among some Pacific Islanders, where dogs have been used as a source of food for centuries. In these contexts, dog meat is often consumed during specific ceremonies or as part of traditional diets.
The Global Shift Towards Animal Rights

As globalization increases and cultural exchanges become more common, attitudes toward dog meat consumption are changing rapidly. Advocacy groups and sympathetic public opinions are gaining momentum, pressing for bans in countries where the practice remains legal. In recent years, there has been a noticeable trend toward animal rights and welfare, leading to an increased rejection of dog meat consumption in many societies.

International platforms, including the Humane Society International and the World Animal Protection, have been instrumental in mounting campaigns against dog meat consumption. These organizations underscore the importance of protecting animals and advocate for legislation that aligns with evolving ethical standards regarding animal treatment.
Conclusion

The legality of dog meat consumption varies significantly around the globe, deeply entrenched in cultural, historical, and social contexts. While eating dog is not illegal in countries like South Korea, China, Vietnam, and certain regions of India, the global shift towards animal rights is prompting meaningful conversations and changes. As messages advocating for the ethical treatment of animals continue to resonate, the future of dog meat consumption remains uncertain, reflecting broader societal transformations in attitudes towards animals.

As the dialogue progresses, it becomes clear that understanding these cultural nuances is essential in navigating the complex issues surrounding dog meat consumption. Ultimately, fostering a deeper respect for all living beings while appreciating cultural diversity will be key to addressing these challenges in a humane and balanced manner.

4 weeks ago | [YT] | 33

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Beef Biryani Arab Style just made this, and it was double delish. I will get this recipe video asap.

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1 month ago | [YT] | 73

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This Chicken Korma video will be posted next week or so. I wanted to talk about the many types of Korma there are. There is the classic British white creamy non-spicy version and many more.

Ever wondered about the magic behind your favorite creamy, aromatic Indian dish? I’m talking about Korma! Indian food, especially Mughlai cuisine, is a global sensation. But let's be honest, do we really understand what's going on in that pot? We happily devour it, but terms like "dum," "bhunao," and, yes, "korma," can feel like culinary secrets lost in translation.

Think about it: culinary terms are the lingua franca of the kitchen. To become a true kitchen whiz, you gotta learn the lingo! Cooking is an art, a delicious form of creation. Knowing the basic terms isn't just about sounding fancy; it's about understanding the process and unlocking the true potential of the dish. So, let's dive into the world of Korma and uncover its origins and essence!
So, What Exactly Is a Korma?

Simply put, Korma is a dish from the Indian subcontinent where meat or vegetables are braised in a luscious sauce made with yogurt or cream, water or stock, and a symphony of spices. The result? A rich, thick sauce or glaze that's utterly irresistible.

The Origin Story: A Linguistic Adventure
The word "korma" is actually an anglicized version of the Urdu word "qorma," which is derived from a Turkic root. "Qorma" means "braise," highlighting the cooking technique at the heart of the dish. Interestingly, this linguistic lineage connects korma to other dishes across the region, like the Persian "ghormeh" and the Azerbaijani "qovurma" or "kavarma," all stemming from the Turkish word "qawirma," meaning "fried thing."

Now, here's a twist: while the word connects these dishes, the Indian korma might be a culinary world apart from the modern Turkish kavurma. The techniques and ingredients used can vary drastically! It's like cousins who share a last name but have completely different personalities (and cooking styles!).

A Royal Legacy: The Mughal Connection
Korma's true home is in the Mughlai cuisine of the Indian subcontinent. Think back to the 16th century and the Mughal empire's influence. Korma was a star in the Mughal court kitchens. Imagine the famous white korma, possibly adorned with edible silver leaf (vark), served to Shah Jahan and his guests when the Taj Mahal was unveiled! Talk about a dish fit for royalty!

The Art of the Braise: Unveiling the Technique
The defining element of a classic korma? Braising! This means gently cooking the meat or vegetables with yogurt, cream, or stock. But here's where the magic happens: the flavor explosion comes from a unique blend of spices, including ground coriander and cumin, carefully combined with yogurt. The key is to keep the yogurt below curdling temperature, slowly incorporating it with the meat juices.
Picture this: a pot simmering over a low flame, with hot charcoal on the lid to provide all-around heat. That's how it was traditionally done! A korma can be mild and comforting or fiery and bold. You can use lamb, goat meat, chicken, beef, or even game. Some kormas even combine meat with vegetables like spinach and turnip.

And if you spot the word "Shahi" (Royal) in the name? That's your clue that you're dealing with a prestige dish, not your everyday meal. It's a dish with strong ties to the royal court, a true culinary masterpiece.
So, there you have it! Korma: more than just a delicious dish, it's a journey through history, language, and culinary technique.

1 month ago | [YT] | 45