How a Bangladeshi Chef Cooks Some of the Best Indian Food in Bangkok!!

paneer

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu is lower in calories and provides a similar texture.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is a healthier fat alternative.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and chicken thighs are more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers more protein and creaminess.

Meet Chef Abdul Ralph at Alraaman restaurant in Bangkok.

Chef Ralph discusses his Ramadan project of giving biryani to everyone.

Chef Ralph explains the biryani is Indian style, not too spicy, and not oily.

In the kitchen, Chef Ralph uses Bangladeshi ghee to cook the dakari.

He adds curry sauce, tomato paste, and onions to the cooking pot.

The duck is pre-cooked and combined with the sauce and spices.

Chef Ralph finishes the dish with coriander and cream after cooking for 2 minutes.

Next, he prepares kebab masala by heating oil and adding red chili and cumin seeds.

He adds bell pepper, ginger paste, onion, and garlic paste to the gravy.

The kebabs are cut into pieces and added to the thick gravy with spices.

Chef Ralph adds coriander leaves and a spoon of ghee for creaminess.

The kebab masala is plated in a tray bowl for presentation.

Chef Ralph prepares lamb shank nihari masala with spices including cumin, chili, coriander, and turmeric.

He adds fried onions and reduces oil before combining with the lamb shank.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens