- 5/29/2025
Secrets of the Curry Kitchen Season 1 Episode 1
Secrets of the Curry Kitchen S01E01
#SecretsoftheCurryKitchen
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Secrets of the Curry Kitchen S01E01
#SecretsoftheCurryKitchen
#PrimeUSTV
🎞 Please join
https://t.me/CinemaSeriesUSFilm
Category
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FunTranscript
00:00I am Asma Khan and this is my restaurant
00:05Cheers everybody
00:06Cheers
00:07One dal, one pumpkin
00:08A little bit of Kolkata just off Kanabe Street
00:12Thank you
00:13Do you want to take it yourself?
00:15I'll take it, I'll take it
00:16Of course you do
00:17I'm doing what I'm doing because I love feeding
00:20I started it as a supper club and it's turned into this
00:26That's so good
00:27Together it tastes amazing
00:30So welcome to a behind the scenes look
00:33The fire is like huge
00:35Along with my inspiring team
00:37I'll share the secrets behind our most popular dishes
00:40Passed down from mothers to daughters
00:44Making more tasty than dal
00:47It feels like you're having this in India
00:50And show you how to make mouth-watering versions at home
00:57These are the secrets of my kitchen
01:00The best food is made with excellent produce and time-honoured skill
01:10I taught you so well
01:25Are you sure?
01:27But there is one thing that tops them both
01:32Patience and love are actual ingredients
01:35You don't find them listed in any recipe
01:38But without that I think a dish is not complete
01:42I'm going to show you how to make three recipes that take dedication
01:46A sumptuous duck curry
01:47A sumptuous duck curry
01:50Parathas that look as good as they taste
01:53And an incredible dessert that's one of my absolute favourites
01:58These are all dishes that require patience, love, and slowing down
02:04But first let me share how to make our most popular slow-cooked dish
02:10Mutton kosha mangshu
02:14It takes time
02:16The secret is its delicious gravy made from bone marrow
02:21The first challenge is to cut the mutton against the grain
02:26So it won't fall apart in the slow-cooked
02:30I want to even
02:31All the pieces has to even
02:33It's hard for me to cut
02:36It takes time
02:37It is usually something that is made for a very, very special occasion
02:42You save this dish for a time when your grandmother has turned up, essentially
02:47The delicacy and the flavouring
02:49That is what makes this dish amazing
02:56Once the mutton's cut, layering the flavours can begin
03:03Starting with roasting off the spices in oil
03:08Cardamom, cinnamon or cassia bark
03:11Indian bay leaf
03:12And a few chillies
03:14At least 40
03:1640 pieces of chillies
03:19Spicy, but it's tasty spicy
03:24Roasting only takes a few minutes
03:26Then, the 20 kilos of mutton is added
03:31Rasmi
03:33Fresh ginger and garlic paste go in
03:35Followed by more spice
03:39This is coriander powder
03:41No scales here
03:43Everyone knows exactly how much to use
03:46Because she teach me before
03:48So I know that
03:50Crispy fried onions
03:52That have been caramelized in a little bit of sugar
03:55Are next
03:57Rasmi put salt please
03:58Okay
04:00One, two
04:02Sugar also same look like the salt
04:05And salt also look like the sugar
04:07So we put the chilli on the salt
04:10Yes, so that we know
04:12Now it's about being patient
04:15The mutton will cook slowly
04:17Infusing the flavours
04:19While continuously being stirred
04:21So the stirring
04:23The kosh, kosh
04:25You're releasing all the spices that are getting stuck at the bottom
04:29That kind of slightly smoky burnt spice that sticks to the meat
04:34That is what makes this dish amazing
04:37This slow process allows the bone marrow to melt down
04:42Clinging to the mutton
04:44My god, it's got just incredible flavour
04:47And I think marrow
04:48The flavour is so good
04:50After an hour and a half of cooking
04:53The potatoes are added
04:55We only give one potato per serving
04:58But this is not just us being mean
05:00This is how it is in households
05:02All of us used to fight over having that potato
05:05But I was very fast
05:06I used to push my brother aside
05:08I was very good, you know
05:09I'm very good at elbowing out
05:14One of the customers asked me that
05:16Why don't you have three, four small potatoes?
05:18Yeah, we can't do these small potatoes
05:20It'll all...
05:21Oh, it'll break up
05:22Yeah, yeah, yeah
05:23It's a one potato
05:24And all the flavours go inside the potatoes
05:26When you eat the potato
05:28It's the best thing
05:29Better than the meat
05:30Yes
05:33The final stage happens
05:35When the odours start coming in
05:37One portion of unsupportable, 21
05:40A single portion is slowly reduced down
05:43Until it's mouth-wateringly rich
05:45It has to be peasant
05:47Otherwise it can't
05:49In every cooking, we need the peasant
05:51Yeah
05:53Can you believe?
05:54No thickna has been used
05:56It's all about the marrow
05:58It clings to the meat
06:00It clings to the potatoes
06:01It's just fabulous
06:03A number of times people had said
06:07Oh, this exactly tastes like what we have at home
06:10The recipe is very Bengali
06:13Like if someone is from Bengal
06:15They would see the kosher mangsho
06:16And they would feel at home
06:20The kosher mangsho
06:22And there's a whole generation
06:24Our grandmother's generation
06:25Who would make this
06:26And we never saw what was happening
06:28And I now am in awe
06:30Because I realised
06:31I took it for granted
06:32It turned up on my table
06:33And I ate it
06:34And I never understood
06:36The patience that went into
06:37Making this beautiful dish
06:40That is my absolute favourite
06:42It's like home-cooked
06:43That's what I like
06:44It's like my mum made it
06:46Gorgeous
06:48How's the mains for you guys?
06:50All good?
06:51Really nice, thank you very much
06:53Not everyone has the time to stand
06:56And stir a pot
06:58So I have a recipe
06:59That uses an overnight marinade instead
07:03Haasher mangsho bhuna
07:05Spicy duck curry
07:08A dish that kind of
07:10Lifts your spirit and soul
07:12It's just so delicious
07:14The duck legs have been marinated
07:16In vinegar and salt overnight
07:18That's it
07:20In goes some vegetable oil
07:23Guess I'm gonna try this
07:25Yeah, can you hear that?
07:27Sizzle, sizzle
07:28Now it's ready
07:30Okay, add in two sliced onions
07:33Important to make them all equally thick
07:36Otherwise what's gonna happen is
07:37Some onions are going to be burnt
07:39Some are going to be flabby
07:41And transparent and soggy
07:43And if that happens
07:45Sorry to be the bearer of bad news
07:47Abandon those onions
07:48I can always taste
07:50That horrible bitter burnt smell
07:52You know, listen to some music
07:54Just forgive yourself
07:56And do it again
07:58Let the onions soften
08:00They're the backbone of the sauce
08:02You're gonna add the water at this stage
08:05This is going to break down the onions
08:07And be the base
08:09Add crushed ginger and garlic
08:11Then the masala made up of turmeric
08:15Chilis
08:17Coriander seed
08:19And cumin seed
08:21Stir for a minute
08:23Until the raw smell of ginger and garlic disappears
08:26So I'm going to now
08:29Add the duck
08:31Skin side down
08:33Turn the heat up to get some caramelization on the skin
08:37Don't flip flop the duck
08:40Leave it so that one side browns
08:42And then you turn it round
08:44So again, little bit of patience required
08:47In Kolkata
08:49We didn't eat a lot of duck
08:51So I always look forward to it
08:53They've done five minutes on one side
08:55And now another five minutes on the other side
08:58I still remember being very young
09:02The excitement because this was like a treat
09:05Sticking on all the lovely colour of the masalas
09:09I'm beginning to smell the wonderful aromas
09:13Time to add some water and turn the heat down
09:18So now comes the slow cooking part
09:2245 minutes to an hour to infuse all the flavours
09:25The legs are perfectly cooked
09:43Remove them to reduce the sauce right down
09:46So it's thick and sticky
09:50Your dish is going to be a perfect dish
09:53When the oil has come to the edges
09:56Because that means a lot of all the extra liquid is gone
10:00Now I'm going to slowly slide them back in
10:04This is so done, oh my god
10:08Just look at that
10:10It's a pity you can't actually get the aroma
10:12But you can just imagine when you see all that kind of sauce clinging to it
10:17This is a perfect dish
10:19And nothing is better than warm roti to eat it with
10:25What I absolutely love
10:27The flavours of the onions
10:30Absolutely in every inch of that
10:34Oh, I love this
10:35The burners are busy today and the kosha mark show is so popular
10:53These people must have come before
10:56Oh yeah, that's what they told me
10:58They were like, yeah, I know I want the kosha
11:00And then they want the aloo paratha to share
11:02Our stuffed aloo parathas or flatbreads
11:05Are another recipe that takes patience to perfect
11:08But there is a simpler version
11:11Instead of wrapping the dough around the vegetables
11:14I'm putting the veg into the dough
11:17This is a great paratha for beginners
11:21I love this recipe
11:23You take all of this and blitz it in the blender
11:25Use whatever veg you have in the fridge
11:28For me, it's courgettes and peas
11:31Perfect to carry the rest of the flavours
11:33So this is ginger
11:36Chilis
11:38Fresh coriander
11:40Sesame seeds
11:42And some earthy peppery turmeric to round it off
11:47You need to get some oil in there
11:51Around two tablespoons
11:59Yeah, it's done
12:01Mix together plain flour, salt and chapati flour
12:05Which is finely ground wholemeal flour
12:08So adding a bit of flour at a time
12:13It's going to slowly get it to work through
12:18Once half the flour is in
12:23Look at the colour
12:25Some full fat Greek yoghurt
12:28Will give the dough a soft, light texture
12:32Now, more whizzing
12:34More whizzing
12:39Finally, the rest of the flour
12:41And it's done
12:44Okay
12:47Don't panic if it looks a bit sticky
12:49It is a bit sticky
12:51You can just add a bit more flour to it
12:53You should worry if it's dry
12:54You don't want it to be dry
12:56I'm just going to put some flour down
12:58You don't even have to eat it
12:59You feel healthy just looking at the colour
13:01Knead with the knuckles
13:03But don't overdo it
13:05Or the parathas will be hard
13:07It's a very soft dough
13:10I love the flecks of green in it
13:12For me, paratha is seriously comfort food
13:16Any kind of paratha
13:18The best kind of paratha is when someone else has made it for you
13:21But when you don't have that luxury
13:23You have to make it yourself
13:25I was taught to be patient and understand food
13:28By feel
13:30Rather than strict measurement
13:32So you know the dough is ready to be rested
13:35When you poke it like that
13:37And it doesn't spring back immediately
13:39There's no rising agent in the dough
13:42But resting for an hour
13:44Will make it more pliable
13:50Beautiful green flecks
13:52Divide the dough into six
13:55And get ready to roll
13:57I don't want to be the one to get the small paratha
14:00Make sure that they're all the same size
14:03Turn the griddle on
14:05Because the secret of these parathas
14:07Is the perfect heat
14:09Keep an eye on it
14:10Don't let it get smoking hot
14:11So somewhere in the middle
14:13Now for something to roll them out with
14:16You can't lose
14:18This is the only
14:20In the space
14:21Where will I lose it?
14:22Maybe
14:23I don't know
14:24You can't pay anywhere
14:25She doesn't trust me
14:26This is this kind of crazy rolling pin
14:27That I have to look after
14:29And I'm very careful
14:35Oh my god
14:36The women are so possessive
14:38If even by mistake
14:40For some event
14:41I take away a rolling pin
14:42I get hundred messages
14:43Do not leave the pin
14:44I mean
14:45It doesn't matter if I get lost myself
14:47Or everything else is lost
14:49I once carried it in hand luggage
14:51Do you know you're not allowed to carry it in hand luggage?
14:53You can't carry a rolling pin in hand luggage
14:55You heard it here first
14:57So I was so scared in case I lost it
14:59I carried my hand luggage
15:00And I had to check it in
15:02With one of the precious rolling pins
15:05I'm making sure they are even
15:06It is important
15:08So one side doesn't cook
15:09While the other is raw
15:11As long as it's flat
15:13And around kind of roughly 18 cm
15:16You're doing really well
15:19So now
15:21In goes the roti
15:23You want these to cook inside and out
15:26So pressing down the edge
15:28Helps the heat to distribute
15:30What I'm waiting for
15:31Is the bubbles to come through
15:33I'm just going to release it
15:37A little oil around the edge
15:39Will focus the heat
15:41And make it crisp
15:43Lift it
15:45Flip it round
15:47You want the little flecks of brown on it
15:50Look at that bubble
15:52Yes!
15:54That aroma
15:55Sizzle
15:57It's just a little bit of flour
15:59And the oil
16:00You know it's going to be done very soon
16:03Buy courgette and pea parathas
16:06Eat them on their own
16:07Or as a side
16:10And now time to taste
16:16It's so nice because you have all the flavour
16:19It is one paratha
16:21But every bite will have something else in it
16:24Absolutely gorgeous
16:26Next something sweet
16:28And there's no confusing what's what in our restaurant
16:33That one is?
16:35Sugar
16:37This one is?
16:38Salt
16:40This dessert I can only describe as a mix between a heavenly sticky toffee pudding
16:46And the best carrot cake you have ever eaten
16:49Made with humble carrots and milk
16:52Carrot halwa
16:54This dish requires the patience of a saint
16:58But it is so worth it
17:00So you're basically going to be reducing
17:03A huge amount of milk
17:05With the grated carrots
17:06And it takes two hours to cook
17:08Yes, two hours
17:10For this recipe
17:11You'll need to grate a lot of carrots
17:14You don't need to go to the gym
17:16The day you're making halwa
17:17It was and still is
17:20A dish made for weddings
17:22It takes a long time to cook
17:24And it's when, you know, all the aunts sit around
17:27And they're gossiping and they're stirring the pot
17:30And you get to hear all the interesting stories
17:32I have to show you, of course it's a small pan
17:34But in the big weddings, the pan is huge
17:36So they swing the spoon from one side to the other
17:40And it's swaying
17:41And this is how the halwa gets stirred
17:44Almost there
17:45This is the last one
17:46Ah, it's taking time
17:51Add the carrots to warmed, full fat milk
17:57Increase the heat and add the only two spices in the dish
18:01Bay leaf and cardamom
18:03All spices need heat
18:05So this is why I didn't put it in the same time as the carrots
18:09So that's a little secret
18:11Then turn the heat down and let it cook for an hour
18:15Keep an eye on it because you don't want the milk to catch
18:18You want that milk to reduce
18:22Because as it reduces, it goes into the carrots
18:25And the reduced milk then starts clinging around the carrots
18:28That's where the flavour of the halwa comes
18:30So you have to be patient
18:33Low, steady cooking
18:35The carrot is absorbing the milk in spices
18:38And the mixture is slowly thickening
18:41So it's been an hour, you can see how much is reduced
18:45There are very few ingredients in there
18:46So you've got to make sure that everything goes in there
18:49You don't lose anything
18:51The milk is slowly, slowly getting absorbed into the carrots
18:55Little bit more patience
18:57You're going to have an incredible halwa
19:03Another hour and the carrot and milk have bound together
19:06Time for the last ingredients
19:09Ghee and castor sugar
19:13So this is the point when you heard the sizzle of the halwa
19:20You could smell the ghee
19:22You knew that little children were required to taste the halwa
19:25To see if it was sweet enough
19:26I always asked for seconds
19:28Because I was like, hmm, I'm not so sure
19:30Can I have a little bit more?
19:32And my aunts would always indulge and give me some more to try
19:36Now just stir while it cooks down to its sticky toffee pudding like consistency
19:42So delicious
19:44You can't leave at this stage
19:46And keep gently stirring it
19:48It is almost a halwa
19:52The milk in any extra liquid is gone
19:55And it's close to ready
19:57This is when it gets its deep caramelized flavor
20:00In some families, they serve it with ice cream
20:03I am not the ice cream brigade
20:06Some of my really close friends have had big fights with me about this
20:10I don't care, you can have it with ice cream if you want
20:12I will not
20:13It's a personal choice, you know
20:15There's no right way and wrong way
20:17To eat is a privilege
20:19And to have halwa is a luxury
20:21So you can have it everywhere you want it
20:23This now is the halwa ready
20:27Everything is absorbed
20:30Creating the delicious sweet dessert of my childhood
20:34But there's also this kind of strange memories that I have
20:39Which I only realized when I was later, you know, when I moved out of India
20:46The men in the families to always talk about this as inexpensive
20:51Because they only valued the ingredients
20:54There are very few ingredients in this
20:56And the fact that the women took hours to make it
20:59That had no value
21:01Carrots were out of the field, just some milk and you make this halwa
21:04Much later, as an adult, I realized that, yeah, it's free because, and it's cheap
21:11Because we, as women, who are cooking, have no value
21:15And this is why I value the women in my kitchen
21:21The heart, the big hearts that cook with patience and love
21:24I value them because I understand now
21:27The hands that cook are very, very precious
21:29Are very, very precious
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