Succulent Indian lamb kebabs spit and sizzle over an open fire
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To the typical tourist, this small but popular eatery may simply seem completely typical of an overcrowded Indian city, however its owner has a very special talent: he regularly dips his hands into the boiling oil of his deep fry wok either to pluck out his restaurant's signature fried fish, or simply to impress his customers. Somehow he has discovered a way to block out of the pain caused by touching boiling hot oil over 170°C, or 340°F. Either that or the nerves in his hands have become seriously damaged and as a result he cannot feel pain in his hands. Regardless of the secret to his talent, he doesn't rely solely on this gimmick to attract the throngs of customers that come to his restaurant daily, as the rest of the items on the menu can easily compete with the finest non-vegetarian dishes the country can offer.
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of tens of thousands of hours of high quality broadcast imagery, mostly shot on HDCAM / SR 1080i High Definition, Alexa, SR, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world... Reach us at rupindang @ gmail . com and admin@wildfilmsindia.com.
You'll Need:To the typical tourist, this small but popular eatery may simply seem completely typical of an overcrowded Indian city, however its owner has a very special talent: he regularly dips his hands into the boiling oil of his deep fry wok either to pluck out his restaurant's signature fried fish, or simply to impress his customers. Somehow he has discovered a way to block out of the pain caused by touching boiling hot oil over 170°C, or 340°F. Either that or the nerves in his hands have become seriously damaged and as a result he cannot feel pain in his hands. Regardless of the secret to his talent, he doesn't rely solely on this gimmick to attract the throngs of customers that come to his restaurant daily, as the rest of the items on the menu can easily compete with the finest non-vegetarian dishes the country can offer.
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The Wilderness Films India collection comprises of tens of thousands of hours of high quality broadcast imagery, mostly shot on HDCAM / SR 1080i High Definition, Alexa, SR, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world... Reach us at rupindang @ gmail . com and admin@wildfilmsindia.com.
# 12 X 4oz. (92g) pack frozen cod steaks, defrosted
# 1lb. cooked shelled mussels
# One and a half pounds (675g) medium prawn in shells
# 1lb. (450g) cherry tomatoes
# 5fl. oz. vegetable oil
# 4 medium onions, finely chopped
# Three quarters of a pint (425ml) lemon juice
# 8tbsp. fresh chopped dill
# 1tbsp. paprika
# salt and ground black pepper
Procedures : # Slice each cod steak into six cubes then place in a bowl with the mussels and whole prawns
# Mix together the rest of the ingredients apart from the cherry tomatoes to make a marinade
# Add the marinade to the fish in the bowl, cover and marinade in the fridge for 4 hours
# Thread on to the skewer with the cherry tomatoes, saving the marinade
# Cook for 10-15 minutes on a pre-heated hot barbecue or grill while basting with the marinad
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