Cuisine
Master the science of spice tempering, slow-cooked curries, and high-level prep with technical Indian recipes and regional masterclasses from leading UK chefs.
Indian cuisine in a professional kitchen is defined by the precision of tempering (tadka), deep understanding of wet-and-dry spice ratios, and the controlled caramelisation of onions. The most common pitfall is rushing the prep. Burning garlic-ginger paste or failing to properly cook out raw turmeric ruins the foundation of any gravy or sauce. True mastery requires managing high heat to release volatile oils from whole spices without scorching them.
Modern British kitchens are increasingly applying these regional foundations to premium UK ingredients. This category brings together heavy-duty spice techniques adapted for fast-paced professional service, ensuring consistency across covers without losing the depth of traditional cooking.
Here, you will find technical breakdowns from leading industry figures, including Fallow's approach to layering aromatics in their Michelin-calibre Beef Short Rib Biryani. Learn how to manage starch in long-grain basmati, handle slow-cooked meats, and build complex, balanced spice profiles that stand up on a busy pass.
8:45Discover the techniques behind rustic batch cooking with this masterclass in Indian pepper chicken. Learn how to manage 500 chicken legs over open fire, using a two-stage dry-frying process and hand-ground spices to lock in moisture.
58:45Learn the professional efficiency secrets behind Jamie Oliver's ten rapid mid-week dinner recipes, focusing on one-pan pasta emulsification and high-heat traybake mechanics.
9:04A practical guide for chefs on producing clean-label, natural fruit and milk ice pops, focusing on emulsification, texture control, and seasonal ingredient utilisation.
3:01Discover how to lift a classic side dish with The London Chef's quick and robust Potato & Kale Aloo, featuring professional tips on spice tempering and texture management.
10:27Discover how to prepare and fry snakehead murrel, a prized freshwater river fish, using traditional Indian village-style open-fire cooking techniques.
21:12Discover the secret to cooking authentic chicken jalfrezi with a rich, glossy semi-gravy that coats the chicken and vegetables perfectly without drying out. This professional editorial break-down explores traditional Indian dhaba-style techniques to lift your curry game.
9:59Master the traditional preparation and slow-cooking techniques for goat trotters (paya), transitioning a humble cut into a rich, gelatin-heavy gravy.
9:18Explore the traditional art of cooking goat testicles with eggs in this rustic, spice-rich demonstration. Learn the essential dual-protein technique to balance delicate textures and robust masalas.
15:12Watch how Chef Vijay Kumar of NYC's acclaimed Dhamaka adapts his high-end regional Indian culinary techniques to the unpredictable environment of a private home kitchen.
8:54Discover the traditional art of purging and cooking Ayira Meen, a rare and tiny river fish, in a rich wood-fired Indian curry using clay pots.
14:57Learn how to execute rapid, high-impact dishes under 30 minutes. Discover professional techniques for sequential sautéing, starch hydration, and smart prep to keep ingredient costs low and flavours complex.
12:55Discover the art of volume beverage prep with this editorial breakdown of Village Cooking Channel's 100kg pomegranate juice batch, featuring tips on avoiding dairy curdling and keeping juice bitter-free.
10:07Learn how to master moisture control and spice layering to create a succulent, deeply flavoured chicken keema masala that never turns out dry or split.
13:34Discover how to master high-heat roasting with three efficient, flavour-packed sheet pan meals. Learn the science of preheating trays, moisture control, and ingredient staggering for perfect caramelisation.
16:27Discover the authentic, slow-cooked art of Mughlai Chicken Handi without relying on heavy cream or Western shortcuts. Backyard Chef showcases a traditional approach using an onion-nut paste, yoghurt, and bone-in chicken to build deep, balanced emulsification.
70:13Professional chef James Makinson deconstructs the controversial butter chicken debate sparked by Uncle Roger's reaction to Jamie Oliver's recipe, exploring traditional techniques versus simplified adaptations.
13:31Discover how Chef Himanshu Saini of Trésind Studio in Dubai curates a 2-Michelin-starred tasting menu by structuring a geographical narrative across the Indian subcontinent.
13:38Discover how to bypass the hob entirely with an innovative "all-in-raw" oven-baked chicken curry technique that streamlines prep and delivers rich, deep restaurant-quality flavours with zero active cooking time.
4:14Discover how Michelin-starred chef Tom Kerridge uses smart prep shortcuts and classic tempering techniques to create a rich, velvety black lentil dhal in minutes.
14:29Chef Chet Sharma of London's BiBi joins Fallow to deconstruct and lift the classic butter chicken, sharing professional secrets from two-stage marination to charcoal grilling.
16:27Discover the professional techniques behind crafting a flawless, velvety-smooth gravy that adapts to over fifty different dishes, as taught by Chef Abujal Hossain.
18:54Master the art of the perfect 'Ruby Murray' with Fallow's step-by-step guide to crafting a rich chicken curry, bubbly flatbreads, and aromatic pilau rice from scratch.
20:19Refining your kitchen fundamentals is the key to culinary mastery. In this guide, we break down Gordon Ramsay's essential cooking tips on prep efficiency, pan control, and heat management.
5:29Learn the secrets to mastering Murgh Makhani with Chef Varun Inamdar's restaurant-style butter chicken recipe, focusing on balancing acidity, sweetness, and spice.
15:46Go behind the scenes at Brighton's Jamun restaurant to master the commercial prep, base gravies, and delicate texturising techniques behind high-end North Indian vegetarian classics.
30:24Master six foundational Indian classics with this professional breakdown, focusing on bone-in curry butchery, high-heat roasting techniques, and rapid yeast-free flatbreads.
21:30A decade of home-honed Indian culinary techniques consolidated into a masterclass on spice-building, aromatic pastes, and foundational dishes like dal, saag paneer, and lamb curry.
6:27Michelin-starred chef Akshay Bhardwaj shares the secrets of his family's home-style New Delhi chicken curry, detailing the crucial role of slow onion caramelisation and bone-in cooking.
18:54Discover the origins of Anglo-Indian cuisine with this reconstruction of the earliest recorded English curry recipe from Hannah Glasse's 1751 culinary manual. Learn how Georgian cooks adapted Eastern spices using classic European techniques.
Shorts & reels
Sixty-second clips — one idea, one trick, no preamble.
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1:53Questions from the pass
For a traditional tarka, heat mustard or rapeseed oil to 180°C. Add whole spices like mustard seeds first; they should pop within 5 seconds. Reduce heat to 140°C before adding ground spices like turmeric or Kashmiri chilli powder to prevent burning. Toast ground spices for no more than 15 to 20 seconds before deglazing.
Tougher cuts like mutton shoulder require low, wet heat to break down collagen. Sear the meat at 200°C, then lower the temperature to 90°C. Simmer gently in the sauce for 2.5 to 3 hours. The internal temperature of the meat must reach 90°C to ensure the collagen completely gelatinises, resulting in a tender, rich gravy.
Slice red or yellow onions uniformly to 2mm using a mandoline. Fry in neutral oil at 160°C, stirring constantly to ensure even colour. Remove them when they reach a pale golden hue, as they continue to cook post-frying. Drain immediately on kitchen paper. For large batches, maintain a 1:4 ratio of onion weight to frying oil.
The first marinade uses lemon juice and salt for 30 minutes to tenderise muscle fibres. The second marinade utilises hung curd (yoghurt strained for 4 hours to remove whey) and mustard oil. The curd's lactic acid gently breaks down proteins over 4 to 6 hours without turning the chicken mushy, while the fat seals in moisture during high-heat cooking.
Yoghurt splits when heated too rapidly. Whisk full-fat yoghurt thoroughly with a teaspoon of cornflour or gram flour (besan) to stabilise the proteins. Temper the yoghurt by whisking in a ladle of the hot curry sauce before adding it back to the pan off the heat. Simmer gently below 85°C; do not bring to a boil.
The library is just the prep work
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