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00:00I am Asma Khan and this is my restaurant a little bit of Kolkata just off
00:10Carnaby Street thank you do you want to take it I'm doing what I'm doing because
00:19I love feeding I started it as a supper club and it's done into this together it
00:28tastes amazing so welcome to a behind-the-scenes look the fire is like
00:34huge along with my inspiring team I'll share the secrets behind our most
00:39popular dishes passed down from mothers to daughters making more tasty than done
00:47it feels like you're having this in India and show you how to make mouthwatering
00:52versions at home these are the secrets of my kitchen
01:13okay one table has ordered okay all 33 I was born and raised in Kolkata
01:22aloo paratha coming coming in the state of Bengal how nice and I love cooking the
01:31food from this region because it is a port Kolkata has always had different
01:38influences culinary influences for centuries and this is what makes the
01:43food really exciting and of course because I'm from that city a lot of the
01:50dishes that are on my menu in the restaurant are from Kolkata okay I may be
01:55biased but I absolutely think that the cuisine from Bengal is the absolute best
02:00food in India so I'm going to show you three recipes at the heart and soul of
02:08Bengali food a rich and fragrant fish curry a dish celebrating the Bengali love of eggs
02:21and a dessert passed down through the generations but first our restaurant dish that expresses the
02:32love of our food prawn malai curry the prawn malai curry is what we call the prince of seafood dishes in
02:42Bengal it is almost always made when a son-in-law comes son-in-laws are quite sacred in our tradition
02:49and every family has a different way of making it but no panic you don't have to be a son-in-law to
02:56enjoy it here this prawn malai curry dish is my mother's recipe it has this beautiful beautiful
03:04fragrant coconut milk and the sweet prawns and there it is really just the fragrance of Kolkata
03:13the secret large tiger prawns tossed in turmeric and salt they're gently fried in oil with whole dried
03:32red chilies to lock in the flavor then quickly removed from the pan it really is a dish where you want the
03:41kind of the prawns to shine you do not want to overcook the prawns the base of the sauce begins with
03:48ginger garlic and crispy fried onions turmeric salt and a hefty dollop of tomato puree then the prawns are
04:04coated in the delicious mix and then the star of the show is coconut milk which gives it its distinctive
04:15flavor coconut milk I think it's the source of its popularity nice lady and it's done I think we have
04:24enough rice that's the main thing prawn malai curry is always served with rice in Bengal you eat
04:30everything with rice and that is the best combination plain rice prawn malai curry you're ready for to receive
04:39the son-in-law of the family the prawn malai curry I'll take a bit more of this one the sauce is so
04:59potent honey it's really lovely I'm gonna have some more to that one I don't have to say like the
05:07coconut it's quite sweet eating overcooked prawns quite easily and those were cooked to perfection
05:17really nice and succulent and the sauce is just so creamy
05:22and there's another ingredient we love to use in Bengal and not just for breakfast eggs have a status
05:34which is unique in Bengal I think one of the reasons is our monsoons our monsoons are so crazy
05:43everything is waterlogged the bazaar is closed and the only thing that most households have are eggs
05:49eggs and this probably is why we have all these interesting ways to make eggs this is a divine
05:56herb-filled omelette smothered in a rich onion sauce the base starts with bay leaves cinnamon sticks
06:07and sliced onions the onions have caramelized and now I'm going to add brown ginger garlic
06:17I'm going to swirl it around a bit just to get this kind of raw smell out then add in tomatoes
06:28I kind of make this for myself a lot when I come back late from work
06:33and there isn't anything else in the house there are always eggs and so I this is my indulgence
06:40this makes me smile because it reminds me of childhood
06:44the intense combination of chili powder salt and sugar will power this sauce then I add the water
06:56and if omelette is not your thing you can even poach eggs in there just use your imagination because
07:02this base is the perfect base to add any eggs to of course you know I love omelettes so that's what's
07:09going to go in here while the flavors are infusing crack on with the omelette
07:19I was 22 when I broke the first egg to cook for myself I mean I know that sounds appalling but
07:27there's always hope because look I now have a restaurant so you can't start late in life
07:32just add a bit of oil
07:42some pepper salt
07:46then the fun bits
07:48deceded green chilies just to tease you
07:51and then I my favorite which is the coriander you don't have to add the herbs but I think it
08:00is it's just beautiful it gives great flavor and it also I mean I think these these are great dishes
08:06to use up whatever you have in your house you can even put spinach move it around gently
08:13I don't need to teach you how to make omelette I'm sure you know okay
08:17but just make sure it's cooked that looks fine I'm going to transfer it to a board so I can cut it into
08:25slices the balance between the herb filled eggs and this intense sauce is perfection
08:35you've got this completely zingy spicy aromatic textured dish in literally no time
08:42you should definitely make it
08:54so spicy tangy I love the softness of the eggs and I can taste the herbs
09:01it's a combination a lot is going on and it is so satisfying I guarantee to you you will love it when
09:08you make it
09:21this is the chili powder we made I don't even want to go near it because it's so spicy it's so spicy
09:2739
09:29service is in full swing
09:31I want paratha please the plain paratha
09:36orders are coming in for the prawn malai curry
09:41but I want to show you another Bengali favorite
09:47we love potatoes as much as eggs
09:51and this dish combines them with some beautiful fresh heck
09:55we call it machir jhol which means fish in gravy it's very simple so you can really appreciate
10:04and enjoy the flavor of the fish this also starts with turmeric and salt
10:11this is almost the first step of any kind of fish seafood dish in bengal
10:15we're using hake any meaty white fish will do because it needs to be able to take some amount of heat and cooking
10:22so you can't have a fish in there that's going to disintegrate and fall apart
10:26set aside for 20 minutes so the flavors can infuse
10:33right look at the color now so so beautiful it's kind of leached through all the way into the fish
10:39so it's not just the color of course the flavor of turmeric has also gone through
10:45heat some plain oil it's really important to get the extra moisture out
10:53because problem with any liquid is that it's going to get released when it goes to the pan
10:58and it's going to make the fish boil
11:04do not add all of them at the same time because it's going to be a disaster
11:08it's going to lower the temperature and then all the fish is going to get stuck so it's a bit
11:13like noah's ark you can do two by two but i always are on the side of caution and i do one at a time
11:20resist the temptation to turn it immediately you want to make sure that it seals on one side
11:26then you flip it
11:31so this is perfect just little tinges of brown
11:34so this is what you're trying to do is again not to cook it it's just to kind of tinge it brown
11:52but you can imagine now that oil has all this beautiful fish flavor
12:00the turmeric so your potatoes they're going to taste amazing once they start to brown take them out
12:11so with that color you can imagine that the beautiful aroma flavor of the fish is also in the potatoes
12:20that's everything sealed those potatoes and fish are ready for the mind-blowing gravy
12:27just to kind of add a bit of additional flavor some ghee then the aromatics cassia bak
12:38bay leaves cardamom and cloves bay leaf is a very bengali we seem to be obsessed with bay leaves
12:46sliced onions will soak up the flavors of those gorgeous spices
12:55these onions need to be caramelized leave it for a little bit of time
13:02so that the temperature comes up to what you wanted and then you can start stirring
13:07once the onions are beautifully browned add in ginger garlic and this time raw crushed onions
13:18this is because you want to thicken the base and not add tomatoes and cream and all of this in bengal
13:24they just literally use crushed onions chili powder and turmeric join the mix i give it a stir
13:31then a good amount of water and in with the potatoes
13:42bring to the boil while building the final layer of seasoning i'm going to add a chili and
13:50i'm going to break it but if you just want to leave it mild do not break it
13:55cover and leave on a low heat for 10 minutes
14:04ah look at the potatoes they're glistening in there
14:11the last stage is to reduce this gravy until it's thick and luscious
14:16we used to eat fish curry uh quite often my father would not eat it my father grew up in a landlocked
14:26place and for him fish was like spooky many years later you know in his 70s he started eating fish
14:35which is sweet and he does say that he regrets not eating fish all those years
14:41the hake is gently placed in the pan i don't want to break it
14:50so remember the fish was just sealed it wasn't cooked so you do need to cook it but you don't
14:57need to swirl it around just gently keep pouring the gravy on top of the fish
15:02and it does cook this way
15:10this is the beauty of bengali food it's just delicate it's light it allows the ingredients
15:16here the fish to really shine i just love this about bengali food that there's so much respect for
15:23seafood in bengal it is life for us
15:26the gravy is going to be so delicious
15:38it looks done and the only way to know is to taste it this is my piece
15:42this is so delicate it is so succulent till the absolute middle of the fish oh it's so good
16:00and of course being bengali the potato at a different level
16:05now the only thing missing is my father he would have had this if he was here
16:21but bengali cuisine isn't just about savory food
16:26and in bengal it's very well known we have an absolute obsession with desserts
16:32i'm going to show you a twist on a traditional recipe
16:38it's one of my grandmother's favorite coconut ladoo
16:45for those who do not know what it is it is the kind of the donut of our lives so when you are happy
16:55you say my heart is bursting with ladoos and oh my god you can eat endless amounts of them
17:01they're just so delicious
17:05i'm starting with a fresh coconut this is like a drill but shop board grated is also fine
17:12this is how you get the coconut out
17:14i cannot tell you how much fun this is
17:31throw the coconut into a hot pan with some caster sugar
17:38you're not adding any fat to this because coconut has its own fat
17:42and with the heat that fat is going to be released and that's how the sugar is all going to stick together
17:48but this kind of the aroma of of coconut oil reminds me of every time i went home
17:56the first thing my mother would do oh god your hair looks so dry
18:01almost the first day i used to come back from from london she used to put warm coconut oil through my hair
18:06my hair now i just look back and think you know that i didn't realize those were the best days of my life
18:18so this is looking good you see changed color it's become translucent sugar is all gone it's all dissolved
18:26so traditionally ladu doesn't use cardamom but my beloved grandmother did
18:33as well as the popular pistachio and almond combination
18:38then full fat milk to bind
18:40so when i make desserts like this i also get a bit emotional because that time is lost that time
18:52will never come back but i can at least recreate the dessert for my children and for the guests in
18:58my restaurant and i hope you're going to make it too so you can see that it's now almost all the
19:06kind of milk has been absorbed don't dry it out completely because you still want a little bit
19:13of moisture to be able to squeeze it and make it into a ball into a laddu
19:18let the sweet and spicy coconut mix cool but not for too long you can't let it cool down completely
19:29because if that happens it's going to be crumbly and it's not going to become a ball
19:37wet hands will make it much easier to roll them
19:40i like them small
19:48i don't know whether this is my grandmother being a bit careful because there were too many grandchildren
19:53i think they were around 38 and so desserts like this they had to go a long way so hence the size
20:03and the decoration should be joyous and vibrant
20:06so here i can have a huge range of flowers dried marigold
20:17and of course you've got to have some fresh rose petals
20:23okay so as i don't have an army of grandchildren to feed i can indulge myself and taste one in peace for
20:31myself
20:37something about coconut that's cooked down
20:42also actually just that small amount is very satisfying because it's very sweet it's intense
20:49it's rich i don't know many people who can eat two at a time i think i could i think this is enough for me right now
20:57together with the bengali fish
21:06and the omelette curry that's my three dishes from home
21:10this is the bengali food made in my house and bengali food is parallel to all the other cuisines
21:17loved by everybody bringing the kind of the best of bengal to london has really been something that has
21:24given me a lot of pride
21:37so
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