Recipes: Crispy Cauliflower, Crispy Okra & Bombay Chilli Paneer at Hakkaland Indo-Chinese Restaurant

It is a real privilege and honour because in this video we get to go into the kitchen of Hakkaland Restaurant; where Chef Owner Steven Lee reveals his restaurant's "secret" recipes' for Indian / Chinese Street Food Classics: Crispy Cauliflower, Bombay Chilli Paneer, and Crispy Bhindi (Okra). This is even more of an honour for us because we've read that Chef Steven Lee was the first person to introduce Indo / Chinese cuisine to the UK about 17 years ago. RECIPE INGREDIENTS USED FOR CHOW CHU CAULIFLOWER: Cauliflower Florets. Salt. Water. Cornflour Starch. Veg Oil for Deep frying & stir frying. Green Chillies. RECIPE INGREDIENTS USED FOR BOMBAY CHILLI PANEER: Vegetable Oil (Tel) for deep frying and wok stir frying. Paneer. Water (Pani).. Salt (Namak). Cornflour. Red & Green Capsicum (Simla). Veg Oil for Deep frying & stir frying. Chopped Garlic (Lasun). Chopped Green Chillies (Lilu Mirchu). Dark Soy Sauce. Water. Corn Starch. Garnished with Freshly Chopped Green Coriander (Lila Dhana). RECIPE INGREDIENTS USED FOR CRISPY OKRA: Chopped Green Chillies (Lilu Mirchu). Chopped Red Thai Chillies. Salt. Water. Cornflour Starch. Veg Oil for Deep frying & stir frying. Burnt Garlic. Black Pepper (Kali Mari). Garnished with Carrot & Cabbage Matchsticks. All of the above was served with the following dips: *Sweet & Sour Sauce (with Tomato Ketchup and Vinegar). Hot Green Chilli Sauce. Soya Garlic Sauce. A special thank you to Master Chef Patron Steven Lee and all his colleagues who warmly welcomed us and were very hospitable and graciously allowed us a privileged glimpse into their street kitchen to do the videoing. The shop is located at 364 to 366 Station Road, Harrow, London, HA1 2DE If you have any questions you can phone them on: 020 7018 2580 This restaurant was recently (24/06/18) featured on Sky TV food program: "A Place to Eat on "And TV" (&tv) (Video recorded on Tuesday 12th June 2018)