✓ Chef Santosh Shah as seen on MasterChef The Professionals CRISPY OKRA RECIPE INGREDIENTS: * Sliced Okra (Bhindi) sliced with equal thickness * Salt * Chilli Powder * Ginger & Garlic paste (optional) * Ajwain Seeds (also known as: Carom Seeds / Bishops Weed seeds / Caraway) * Gram Flour (Besan) * Rice Flour * Corn Flour * Vegetable Oil (for frying) * Spinkled with Chaat Masala * Garnished with Coriander and Watercress * Fresh Chopped Coriander
Served with a Green Chutney on the side.
The great news is that after being closed for several months (because of the London lockdown) Saffron Circle is now open for delivery and take away only.
This video is my 3rd video recorded at Saffron Circle restaurant. It's a great honour and special treat because we again get to catch Chef Santosh Shah in action, this time he kindly shares his recipe for making a very popular starter snack item on the menu; perfectly crispy Okra (aka Ladies Fingers)
Here's some links to some (or similar) of the cooking equipment seen and used in this video: 20 Litre 3000W Dual Tank Deep Fryer Commercial Electric Countertop Stainless Steel: https://amzn.to/2KHejHC
20 Litre 5000W Single Tank Basket Countertop Electric Stainless Steel Deep Fryer Temp Control: https://amzn.to/3f7QFlE
20 Litre 5000W Single Large Tank Basket Commercial Electric Countertop Stainless Steel Deep Fryer: https://amzn.to/3bKYueU
Set of 6 Chopping Mats Cutting Boards Six Large 38x24cm Colour Coded: https://amzn.to/3aGm4Io
(Disclosure: The above links on this page are affiliate links to Amazon, meaning that if you decide to make a purchase, at no extra cost to you, I will earn a small commission).
Crispy Bhindi (Okra) A Vegan Recipe by Chef Santosh Shah at Saffron Circle Indian Restaurant, London
This is Indian Street Food served up Fine Dining style where the emphasis is on presentation and of course capturing the authentic desi taste (a well-known adage among chefs is: "You Eat with Your Eyes First".
If you have any questions such as their opening times you can phone them on: 01843 231504
A special thank you to Lavanya Mahate, Satish Bhai, Executive Head Santosh Shah and all of the restaurant team who welcomed me and graciously allowed me a special glimpse into their kitchen to do the videoing.
Saffron Circle Restaurant is located at: 7 New College Parade, Finchley Road, Swiss Cottage, London NW3 5EP
If you have any questions, such as their opening times etc their telephone number is:020 7722 8474
Located in Swiss Cottage, Saffron Circle serves famous and popular dishes vegetarian and non- veg from all over India, including chaats, small plates, curries and biryanis.
Saffron Circle is the first UK outpost from successful US restaurant group Saffron Valley, who operate five restaurants in Salt Lake City, Utah.
The restaurant kitchen is headed by Executive Chef Santosh Shah.
Chef Santosh’s story is very inspirational, born and raised in a small village in Nepal called Karjanha.
Santosh moved to India at age 14 and took a job as a kitchen porter at a five-star hotel. Inspired by the chefs he worked with, Santosh was promoted to tandoori assistant, which is where his love for food really began.
After 13 years of cooking in hotels in India and Montenegro, Santosh moved to the UK, starting his career at Dishoom, before moving onto Benares, working under Michelin starred chef Atul Kochar, always curious about all different cuisines from around the world, he decided to learn about French cuisine, and joined Brasserie Blanc, owned by Raymond Blanc.
He then spent two years at renowned City restaurant Cinnamon Kitchen, working with Vivek Singh.
After two years at Cinnamon Kitchen, Santosh moved on to become Executive Chef at Baluchi, a contemporary fine-dining Indian concept at the five-star LaLit Hotel in London, housed in the Grade II listed former St. Olave’s Grammar School’s Assembly Hall.
