It is an absolute privilege and honour because in this video Chef Krishna reveals some of his recipe "secrets" for 3 of his Indo-Chinese recipes: Manchurian Dry, Chilli Paneer and Crispy Garlic Chilli Chips. The recipes are all popular wok stir-fry "Street Food" style Indian / Chinese dishes

CHILLI PANEER:
* Vegetable Oil (Tel)
* Fried Paneer Cubes
* Fried Diced Capsicum & Onion (Simla Mirch & Dungri)
* Garlic and Ginger Puree (Adrak & Lasun)
* Chopped Green Chilli (Lilu Mirchu)
* Chopped Celary
* Chilli Sauce
* Light Soya Sauce
* White Vinegar
* White Pepper
* Dark Soy Sauce
* Tomato Ketchup
* Sugar(Karn)
* Chinese Salt / Ajinomoto (msg)
* Red Colour
* Tomato Ketchup
* Cornflour & Water mix
* Spring Onion (Lili Dungri)
* Salt (Nimak)

VEG MANCHURIAN RECIPE INGREDIENTS:
* Pre-fried balls (balls made with Cabbage, Carrot, Potato, Green Pepper)
* Vegetable Oil
* Garlic and Ginger Puree
* Chopped Onion
* Chopped Celary
* Chopped Green Chilli
* Chilli Sauce
* Light Soya Sauce
* White Vinegar
* White Pepper
* Dark Soy Sauce
* Tomato Ketchup
* Sugar
* Chinese Salt
* Water
* Cornflour mixed with water
* Spring Onion
* Freshly Chopped Green Coriander (Lila Dhana)

Garlic Chilli Chips:
* Vegetable Oil
* Potato Chips
* Cornflour & Plain Flour mix
* Water
* Garlic and Ginger Puree
* Sliced Green Chilli
* Sliced Celery
* Chilli Sauce
* Light Soya Sauce.
* White Vinegar.
* White Pepper.
* Dark Soy Sauce
* Tomato Ketchup
* Sugar
* Chinese Salt
* Water
* Red Colour
* Cornflour mixed with water
* Spring Onion.
* Coriander

Some Indian recipe books that you may perhaps like:

* Vegetarian Wok Meal Prep Recipes: How To Prepare Quick & Tasty Veggie Meals Asian Style: [ Ссылка ]

* The Veggie Chinese Takeaway Cookbook over 70 Vegan & Vegetarian Takeaway Classics: [ Ссылка ]

* Easy Indian vegetarian recipes from just 10 spices: [ Ссылка ]

* Chai, Chaat & Chutney: A Street Food Journey Through India: [ Ссылка ]

* Recipe cookbook from Dishoom Indian restaurant: [ Ссылка ]

* Madhur Jaffrey's Ultimate Curry Bible: [ Ссылка ]

* Indian Restaurant Curry at Home Volume 1: Misty Ricardo's Curry Kitchen: [ Ссылка ]

* British Indian Restaurant Food At Home: It's Easy When You Know How: [ Ссылка ]

* Asma's Indian Kitchen: Home-cooked food brought to you by Darjeeling Express: [ Ссылка ]

🛒 Our Amazon Storefront Shop: [ Ссылка ] 🛒

(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).

Here's a link to a video we recorded Chef Krishna was very busy on a Saturday night with a full restaurant: [ Ссылка ] (Video is titled: "Indo-Chinese Making Master: Manchurian, Chilli Paneer, Noodles & Crispy Veg at Tiranga")

+ "Very Busy Indian Restaurant Action: The Curry Masters Kitchen on a Saturday Night, Tiranga Leicester": [ Ссылка ]

Note that; in Indian restaurants dishes are cooked on a very high heat which delivers a slight smokiness to the cooked food and gives that distinctive restaurant flavour and character to a dish.

Whenever my family and I visit Leicester; Tiranga Restaurant & Bar is genuinely one of our favourite restaurants because the food never fails to deliver on the taste factor and the portion size of the food served up is extraordinarily very generous.

A special thank you to Husmukh Bhai & Pushpaben, Master Head Chefs Krishna, Champak Bhai, Ketan bhai and Abdul bhai who welcomed us and graciously allowed us a privileged glimpse into their kitchen to do the videoing.

Full Address is: 119 to 121 Melton Road, Leicester LE4 6QS

If you have any questions you can call them on: 0116 261 1002
or you can message them via their Facebook page: @tiranga.bar

This restaurant gets very busy at the weekends, but this video was recorded on a quieter Monday night.

Indo-Chinese Making Master Chef Krishna learnt to cook, starting in Mumbai near Juhu Beach, living there for 5 years, Chef Krishna is so expert at his cooking because he has also worked in various restaurants such as:

* Bhavna Vegetarian Restaurant in Meena Bazaar, Dubai for 3 years.

* Chef Krishna also worked at Rangoli restaurant in Dubai.

* China Garden Chinese Restaurant in Dubai for 9 years.

* Abu Dhabi Chinese Restaurant in China town for 6 years.

* Also in Egypt Cairo they opened a branch & Krishna worked there for 3 months.

He worked for 4 years in a Pure Vegetarian Gujarati Restaurant so he can speak fluent Gujarati and can cook in Gujarati Style such as: Dhokla, Khamani, Daal Bhaat, Gujarati Thali style Dahi Kadhi, Shaak, Undhiyu Sabji (Mixed Vegetable Curry), Bateta Ringan (Potato Aubergine Curry)...

It's a pleasant coincidence that this restaurant shares the same name as the 1993 movie film Tirangaa.

(08/10/18)

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