✓ In this video "documentary" watch as "Power House" Head Chef Pradyumna (Prady) kindly shares with us his incredibly busy morning cooking routine and kindly shows us how he cooks & makes the following foods: * 6 vegan curry dishes * Pilau Rice * Biryani Rice * Aubergine, Capsicum and Broccoli Pakoras * Medu Vada * Chapati Rotlis, which are all served in the restaurant thali menu.
The 6 curries use the same curry sauce base recipe ingredients as follows: * Vegetable Oil * Chopped Ginger * Cumin Seeds * Garam Masala (in-house spice mix) * Coriander Powder * Turmeric Powder * Curry Powder * Paprika * Blended Tomato Puree * Salt * Garam Masala * Water * For garnish freshly chopped Green Coriander Leaves (Dhana)
BOMBAY POTATOES: * Fried potatoes * Vegan Soya Single Cream
ALOO GOBI (POTATO & CAULIFLOWER):
DAL MAKHANI (MADE USING WHOLE BLACK URID DAL):
SOYA PROTEIN CURRY: * Vegan Soya Single Cream.
MEDU VADA: * Made using White Urid Dal (soaked in water for 8 hours)
BIRYANI RICE: * Oil * Cloves * Dry Bay Leaves * Water * Cumin Seeds * Mustard Seeds * Mixed Vegetables ( Carrots, Sweetcorn, Green Beans, Broad Beans) * Basmati Rice * Salt * Tumeric Powder * Water
SAFFRON RICE (KESAR RICE) * Pre-soaked Basmati Rice * Pure Saffron * Salt
SALAD: * Beetroot * Carrot * Iceberg Lettuce * Sweetcorn * Chickpeas * Sprouted Green Mung Dal
* Naan * Poppadom
Astonishingly, Head Chef Prady works 15 to 16 hours a day in the restaurant, and the cooking you see being done is just the start of the day for the chef.
Watching chef Prady cooking non-stop may perhaps seem to some people watching; such relentless hard work (at the time of recording this video Chef Prady was aged 62 years) but chef Prady tells us that he does not consider what he does as tiresome or even work, he tells us that he considers it seva / service and thus you don't feel it as doing hardwork or a chore, it is a service to people.
No food is wasted because any leftover food is given to the homeless at the end of the day.
Whilst cooking chef Prady washes the sides of the cooking pot to prevent any of the spices burning.
Pradyumna is a Vaishnava Brahmin and does not eat garlic or onion and tells us that his is a Sattvik kitchen, meaning no onion or garlic is used in any of the cooking.
Chef Prady tells us that when cooking; thoughts also goes into the food, so when cooking, one should always have positive thoughts whilst cooking.
Throughout the whole of the cooking process and once the food is cooked, nothing is eaten or tasted until the food is first offering to Lord Krishna Bhagwan, after the prayers are finished the food becomes Prasadam / Prasad (Blessed food).
We love eating food that is blessed by hand and human touch and further energised and charged by positive thoughts.
A special thank you and to Head Chef / owner Pradyumna and all of the restaurant team who welcomed us and graciously allowed us a privileged glimpse into their kitchen to do the videoing.
Some Indian recipe books that you may perhaps like: * Iskcon Recipe book for Breads & Flatbreads: https://amzn.to/3yTcvmF
(Disclosure: Some of the 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).
This video was recorded before the World Pandemic.
"Healthy Wealthy Indian Vegan" Restaurant is located at address: 10 Brecknock Road, London, N7 0DD
Here's the hashtag links to their social media pages: Instagram: @healthywealthyindianvegan Facebook: @HWrestaurants and Twitter: @HWrestaurants
If you have any questions; such as regarding their opening times etc... you can phone them on: 020 7700 0777
Hari Bol & Jai Shree Krishna to Lord Krishna Bhagwan's Devotee Pradyumna
(This video took roughly a week to edit, and the working title was: "The Heat of the Head Chef's Kitchen Cooking 6 Curries & more at Healthy Wealthy Indian Restaurant London").
