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✓ A big honour for us because in this video Chef Santosh Shah kindly shares his recipes for making 2 types of Parathas’ cooked in a Charcoal Fired Tandoori oven.

Follow Chef Santosh Shah on his Instagram page: @chefsantoshshah
Facebook & Twitter: @chefsantoshshah
YouTube Channel:

* Chapati Dough (Atta) made with Salt, Water, Chapatti Flour, Oil
* Crumbled Paneer
* Chopped Green Coriander (Lila Dhana)
* Salt (Namak)
* Red Chilli Powder
* Red Onion (Lal Dungri)
* Chopped Green Chillies
* Chopped Green Coriander

* Chapati Dough (Atta)
* Boiled and Mashed Potato (Bateta)
* Red Onion
* Chopped Green Chillies
* Chopped Green Coriander
* Salt (Namak)
* Roasted Cumim Powder (Jeera)

* Coriander
* Ginger
* Chilli
* Lemon Juice
* Salt
* Mint
* Oil

The Charcoal Tandoor Oven imparts a sublime smokey flavour to the Stuffed Indian Flatbreads.

(Please note that this video was recorded in January 2020 at Saffron Circle Indian Restaurant in Swiss Cottage, London; before the corona-virus pandemic.

Chef Santosh Shah is currently the Head Chef at The Cinnamon Collection Modern Indian Restaurants by Chef Vivek Singh.

This video is my 4th 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.

Links to the previous videos:
Crispy Okra Recipe:
Mix Veg Pakora Recipe:
Vada Pav Recipe:

Saffron Circle’s various social media pages:
Instagram: @saffroncircleuk
Facebook: @saffroncircleuk

YouTube Channels:

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.

A special thank you to the Saffron Circle restaurant team who welcomed us and graciously allowed us a privileged glimpse into their kitchen to do the videoing.

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 Chef 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.

Some Indian recipe books that you may perhaps like:

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

* Recipe cookbook from Dishoom Indian restaurant:

* Madhur Jaffrey’s Ultimate Curry Bible:

* Leon Happy Curries (Happy Leons):

* Indian Restaurant Curry at Home Volume 1: Misty Ricardo’s Curry Kitchen:

* British Indian Restaurant Food At Home: It’s Easy When You Know How:

* Authentic South Indian Cuisine:

* Asma’s Indian Kitchen: Home-cooked food brought to you by Darjeeling Express:

🛒 Our Amazon Storefront Shop:… 🛒

(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).

(This video was recorded on two separate visits on: Sunday 19th January & Friday 13th March 2020)