NEW INDIAN DISHES! | Trying the Chef & Waiters FAVOURITE INDIAN DISHES!!

foreign,oh my gosh,oh I love the Heat,like I said guys we always get things,that are mild so for me I actually love,spicy so this for me is like perfect,foreign,we are in beautiful Coral Gables Miami,and we are here to show you a super,popular Indian restaurant called Bombay,Darbar and this restaurant has even been,featured in magazines so I think we are,in for a delicious meal guys we are,starving we love Indian food so what,better than to check this restaurant out,guys if you are a new viewer don't,forget to hit that subscribe button,we're almost at 30 000 subscribers so,with your help we're able to reach this,Milestone guys let's go to Bombay Darbar,Alfonso's ready,foreign,hahaha,okay guys so we just sat down and we,have a crazy twist for you guys so,usually we sit down and we order,something that we like but tonight I,thought it would be really fun to have,our waiter pick what is his favorite,dish here at Bombay Darbar and we're,gonna have it,and not only that I want to know what,the chef's favorite dish is and we're,gonna have that too so guys stay tuned,through this video so you can see what,these guys their favorite dishes are and,if I like it my favorite dish is the shy,veg korma guys I've made it at home it's,so delicious but our waders just come,with some papadum,thank you so much,my favorite dish yes,Lamb Chop Masala I'm excited,meat okay yes that's good thank you so,much yes thank you so guys our waiter,his name is gear and um he's Nicaraguan,which is so funny because Alfonso,Nicaraguan and the waiter that was here,for us last time his wife was Nicaraguan,and then we found another Nicaraguan guy,so I was like what's happening here,um but his favorite dish is the chicken,vindaloo and it's a medium and guys I,have actually never had like we always,order mild we always order mild because,a little Alfonso but I wanted whatever,they wanted so we're gonna get the,medium and the chef's favorite is the,Lamb Chop Masala I'm so excited I'm so,hungry too and it's in a medium and,their favorite naan is paneer Nan but uh,guys I'm so excited for this meal,all right guys our dishes have arrived,and they look amazing take a look at,this this is the Lamb Chop Masala this,is the chef's favorite dish it looks,amazing I actually don't think I've ever,had Lamb Chop Masala because I was,thinking about it and I was thinking,that maybe it's the one without the,sauce like a Tandoori Lamb Chop which we,have had but this one we have not had it,looks incredibly good we have the,chicken vindaloo here this is our,waiter's favorite and then we have rice,and they told us that the rice is,complimentary so if you need more rice,which we probably will need you can get,it on the house we got paneer Nan over,here Alfonso's favorite,I love paneer non it's really really,delicious so guys I think we're gonna,jump straight into this I'm so hungry,all right our waiters favorite dish the,chicken vindaloo look at that gravy,steaming hot big chunks of chicken guys,beautiful tomato gravy,that's actually a huge piece of chicken,okay so you guys have been telling me in,the comments we read all of your,comments uh to have the curries with the,naan first and then the rice is after,okay so,nice cheesy paneer this one looks really,hot,I don't think we really order chicken,vindaloo much because I'm like a I'm,like a shy korma kind of girl,or a butter chicken kind of girl or I,like the red dress too I pretty much,like everything oh the one thing that I,really want to try that I tried one time,in Seattle but I have not seen it in,Miami it's like a coconut coconut,chicken curry I think,that one I dream about because I haven't,seen it on the menu,I call this the blanket of love,it's really hot,oh my God,oh my gosh,oh I love the Heat,like I said guys we always get things,that are mild so for me I actually love,spicy so this for me is like perfect did,you see how the chicken just split apart,so easy like I hardly even bit into it,and that's what I love about Indian food,I don't know how the meat is just so,tender but it always is you can never go,wrong with it,well it could be your retired,oh wow,our waiter has a really good dish here,this chicken vindaloo which reminds me I,wonder why it's called vindaloo you guys,should let me know in the comments,um it is really good,okay dive it more into the gravy because,I love Saucy things so for me the sauce,is where it's at,wow,um,oh my gosh wow the chicken vindaloo I,think gears got a good dish guys wow,here your dish is freaking good it is so,good I love the flavor I love the heat,because we always get things mild so I,think this is amazing,yeah it kind of like just gives you a,little heat and then the chicken is,really good you should tell the chef,that I love how soft it is,thank you so much guys this dish is on,par it is so good I'm just gonna wrap up,the last little bit of sauce here,all right,I haven't even tried with the rice,the paneer noun is really good,all right guys,these are huge pieces of chicken

Enter CURRY HEAVEN - Mumbai's BIGGEST Thali (38 Items) + BEST Indian Street Food in Mumbai, India!

Enter CURRY HEAVEN - Mumbai's BIGGEST Thali (38 Items) + BEST Indian Street Food in Mumbai, India!

all right check it out guys it's trevor,james we're in the back streets of,mumbai,india it's so good to be here and i'm so,excited because today we're gonna have a,ton of delicious street food,and go for a full-on street food,adventure,check it out this is mumbai india the,bustling street food heaven,that's full of delicacies around every,corner you can feast on both elegant,delicacies,and street food delights all throughout,the city,and today we're gonna go for a full-on,indian food adventure,trying some insanely delicious food,that's worth flying in directly to eat,for,and then we're taking you into the back,lanes of the muslim neighborhoods of,mumbai,for a full-on indian dessert tour for,ramadan,let's eat just something about mumbai,that makes you want to keep coming back,for more there is such a street food,culture,everything you do feels like an,adventure and there's the people here,are just so,friendly we are going to have a ton of,delicious street food today,first up we're starting the day with a,gigantic non-veg,tally a huge platter full of tons of,different curries,desserts breads and drinks absolute,curry heaven all right first up we are,gonna be having,a monster tally this is one of the,biggest tallies in mumbai,and it's just right up here we're gonna,try it out and then afterwards we're,gonna go for a ton of delicious street,food,hi thank you so much and i'm really,excited to see this monster tally,as we call it let's go okay,monster charlie hi hi good morning,wow hi the preparations are just going,on oh yeah,hi good how are you thank you,welcome thank you so much what are we,making here okay this is the tomato,tomato exactly generally basically made,with brinjal,okay and we've made it with tomatoes,here that's our twist to uh,just one of the gravies here and it's,gonna have you said 40 plus,items items so in terms of food you can,see more than 30 35,dishes 38 dishes 35 chefs,38 items on italian very nice so now i'm,making butter chicken,okay and we're going to make butter,chicken here,so is this tomato,puree and chili that's merry chili,and then in goes tandoori chicken,oh okay roast chicken oh that is so,beautiful,so we've got chili and tomato puree,and roast chicken more butter,oh it's called butter chicken for a good,reason,and starch cream yes okay,so butter and cream yeah incoming sweet,butter chicken,sweet and sour oh it's ready yes it's,ready,oh thank you chef thank you chef it,doesn't get any more fresh than this,let's try out this butter chicken,right out of the pan,whoa yeah the real flavor,the burst of flavor it's creamy and,buttery and the tomato puree is so,smooth,and just a little spicy wow,that is amazing this is just one of 38,different dishes on the massive tally,platter,and after watching chef cook up more and,more delicious curries,like cashew nut paste creamy and buttery,chicken,mutton keema pure minced mutton curry,dal makhani lentil curry a huge,selection of different breads,like rotis and naans all right out of,the tandoor oven,tandoori chicken and afghani creamy,chicken the huge,tally was ready for eating the biggest,assortment of flavors you could ever,need,all on one plate steaming hot and,absolutely delicious,oh that is gonna be so delicious,thank you chef arun,here we go,gigantic,i can't believe what we've got here,today just look at this beautiful,monster tally and they also just served,us some beautiful,desserts there were just so many,delicacies,here like butter chicken fish curry,keema minced mutton with egg amritsari,chicken,mustard leaf curry pickles and chicken,a few different types of dal lentil,curry wheat flour,with sugar and crisps with lentil,chicken biryani with fried shallots and,coriander,murk masala steamed chicken with creamy,cashew nut,dalco cherry lentils with rice and,vegetables like mushrooms and carrots,and peas,chicken soup tons of different chutneys,like garlic chutney,beetroot chutney mint chutney ghee,plain onion sweet jaggery onions with,curd,plain curd and even more with tons of,different breads and meats to go with it,all absolutely flavor packed and,delicious,oh that is just,that is just so big i have no idea how,we're gonna finish this,there's also all of these drinks so,we've got a lassi and we've got,buttermilk and then we've also got,a couple mint refreshments as well,i don't even know where to start but i,have a feeling i want to go right in,for this beautiful beautiful curry here,let's try that out oh yes,whoa wow that is so flavorful and the,paratha it's saturated with ghee,and butter and coriander and then that,creamy,cashew chicken and after tasting a ton,of different curries,it was time to enjoy dessert and now,we've got desserts look at these,beauties there were so many beautiful,desserts too,like gulab jamon jalebi and malpua fried,dough,all of which are covered in saffron,syrup along with saffron pistachio,ice cream lentil dessert rubbery cream,and more sweet milk as well and i just,love gulab jamon,that's what we're going t

Indian street food - CURRY like you've NEVER seen before! Indian street food in Ahmedabad, India

Indian street food - CURRY like you've NEVER seen before! Indian street food in Ahmedabad, India

Shikoni tiganin e nxehtë plot me skuqje pule!,Kari i bardhë, ky është shumë unik!,Dhe të gjitha të kombinuara krijojnë Pav Bhaji.,Oooh! Shumë djathë, plot erëza, djegës i kuq.,Djema Buongiorno, është Max Ginestra. Unë jam në Ahmedabad.,Unë jam në mes të tregut.,Sot do të ecim nëpër qytet, do të,provojmë disa specialitete lokale,dhe sonte do të shkojmë në tregun e tyre të famshëm të ushqimit rrugor Manek Chowk.,Andiamo!,Hajde hajde mengjes,A e ben Jalebi?,Më pëlqen forma që nuk e,kam provuar kurrë më parë,Ky vend është shumë i njohur për Jalebi dhe Fafda.,Kjo është ghee?,Sheqeri?,Sheqer,Okay,Oh, ghee brenda dhe sheqer atje.,Mirë,Ata e gatuajnë atë në ghee.,Duhet të jetë aq e shijshme dhe e pasur, padyshim,që nuk e di se çfarë është.,Ka erë si trëndafili.,Ndoshta ky është përbërësi sekret,Plot sheqer,O Zot!,I zhytur në sheqer,Shikoni atë!,Kuzhina!,Le t'i hedhim një sy!,Si eshte emri?,Papra,Papra,Mirë,Shiko si e bën,Oh, e zhyt për herë të dytë në vaj për t'i skuqur shumë mirë,Oh, faleminderit.,Kjo eshte e bukur!,Oh, uau!,A nuk është thali më i bukur që keni parë ndonjëherë?,Dhe kaq shumëngjyrëshe!,Gjithë vegjetarian,Ky restorant është shumë i vjetër,Është 120 vjeç,Është restoranti i parë thali i hapur në Ahmedabad dhe Mahatma Gandhi erdhi këtu.,Në rregull, ndihem i stërmbushur,. Kështu që tani ajo që dua të bëj është të filloj t'ju prezantoj.,Këtu kemi pak kerri me patate,Kjo është një kerri qiqrash,Kjo është ndoshta patate dhe perime të tjera,Kjo është ndoshta sambar,Kjo quhet sev usal,Sev janë patate të skuqura të vogla që shihni sipër të bëra nga mielli i thjerrëzave,Kjo quhet Patra e cila është një lloj roleje perimesh me tamarind kështu që është paksa e ëmbël.,Kjo është shumë e famshme, quhet Khaman dhokla,mendoj se bëhet me chana dal dhe miell gram,ky është sigurisht puri i famshëm,Pastaj kemi samosa por mbushja është unike për shtetin Gujarat,dhe nuk di si t'i dalloj,por njëra është Gota dhe tjetra është vada e patates.,Le të fillojmë me Patra,Look, e mbuluar me ghee dhe koriandër,Nuk duket vërtet e shijshme, por është shumë e famshme në mesin e vendasve.,Është goxha e thatë,Është pak pikante,që mund të shijoj prekjen e ëmbëlsisë,, por sinqerisht, kjo nuk është e preferuara ime.,Duke ecur përpara,Shpresoj, po e bëj siç,duhet, thjesht e mbledh,dhe,oooh, bizele brenda,bizele, domate,Buon appetito,Mund të shijoni vërtet krokancat e Sev, koriandër,Është goxha pikante,Është goxha pikante,Vërtet interesante,Le të marrim këtë kerri,me qiqra, koriandër, shumë erëza, lëng mishi të trashë,Është i pasur me shije,Ka koriandër që jep një prekje mjaft të këndshme freskuese,Është e këndshme,Një tjetër gjë e famshme që duhet të provoj,The Khaman dhokla,Është një lloj pandispanjeje,Është pak e lagësht,Kjo është si një tortë pandispanje,E shijshme, në fakt jo shumë e shijshme,Një gjë më shumë,Kjo samozë e bukur vegjetariane,Le ta hapim,Shikoni bizelet,mendoj, gjethet e kerit,mendoj edhe patatet.,Mirë, le t'i japim një kafshatë,Është shumë e përzemërt,Edhe pse është plot me perime,,është e skuqur, brumë,,në fakt, është goxha e lehtë.,Nuk është shumë i yndyrshëm. Me pelqen,Meqenese sapo ishim deshmitare te pergatitjes se Jalebiut te tyre te famshem,Le ta provojme.,Mund ta shijoni vertet ghee,Dhe ne nje fare menyre eshte pak agrume,Ka shafran ne te,edhe pse e thithin plotesisht me sheqer,Nuk eshte shume e embel,Shihni, kur ju hani thali,,keni kaq shumë lloje të ndryshme pjatash, erëzash,,shijesh dhe vërtet mund të shijoni ushqimin e gatuar në shtëpi, kuzhinën rajonale,Ju merrni shtetin Gujarat,në një pjatë,Çfarë mëngjesi i mrekullueshëm!,Sa thali i madh!,Mirë, le të shkojmë për më shumë!,Përshëndetje!,Samosa,Samosa dhe qebap Samosa,krokante, sapo e skuqur, e mbushur me kema deleje,Dhe bejne edhe qebap samosa,, mund t'i shoh mbrapa,Dhe tani mendoj se do t'i skuqi edhe ato,Shihni, kjo është përzierja e bërë me mish deleje, erëza, koriandër , dhe miell dhe ai po i ndan,pjesë e vogël,Po,, kjo është diçka që nuk mund ta humbisni në Ahmedabad,. Kjo është e skuqur jashtëzakonisht e,thellë, e skuqur ekstra,Ata duken kaq krokante,Faleminderit shumë,Në rregull,E bukur!,Shikoni këtë trekëndësh të mrekullueshëm të,mbushur,me kema deleje, shumë erëza,Oh,,,ato,duken kaq krokante,Mirë,,,le t'i japim një kafshatë,.,Vërtet vërtet mirë!,Oh, ishte aq krokante.,Mund të shijoni djegësin e kuq në të,Është vërtet i këndshëm,dhe për çfarë janë të famshëm edhe për,këto qebapë të vegjël,të bërë me mish deleje, erëza dhe janë shumë të skuqura,. Duken shumë krokante,që shpërndahen në goja,Ashtu si mbushja është lloj kremi,Shikoni erëzat,Më lejoni ta hap,Shih,qepë, djegës, koriandër,Mendoj se ka një recetë sekrete lloj,Garam masala, erëza të përziera,Shih, mu në mes të tregut,Kjo është diçka që ju nuk mund të humbisni,Është plot me vendas të uritur që,po bëjnë,gati ushqimin e tyre për darkë.,Çfarë tjetër dëshironi?,Faleminderit,Shihemi herën tjetër,Oh, shumë bukur!,Ata me dashamirësi na ofruan samozën dhe qebapin,Ju lutemi, nëse jeni ndonjëherë në Ahme

Gordon's Best Moments In India | Part One | Gordon's Great Escape

Gordon's Best Moments In India | Part One | Gordon's Great Escape

i've just arrived in india's capital,delhi on the first leg of my great,escape,morning how are you are you well good to,see you,oh,my god it's so hard,is that the air conditioning,i want to discover the truth about curry,i know our uk version is nothing like,the real thing,so i want to learn how indian food,should be made,99 of the food in the uk regarding the,curries are all from north india delhi i,don't know if what we're doing the uk is,an insult to what they do over here i'm,not complete with the level of indian,food that i know,delhi,is the eighth largest metropolis in the,world with 17 million residents,my issue is are we doing it wrong,are we faking it,and delhi is going to give me my answer,so my mission in northern india is a,personal culinary voyage of discovery,all the classics such as rogue and josh,biryani and butter chicken come from,here,in the 19th century workers in the,british raj acquired a taste for curry,creating a demand for it upon the,returns of britain,and we've been in love with indian food,ever since,india is a big mystery to me it's like,the wacky races,unbelievable,i've never been to india before and i,have to say it's quite a shock to the,system,i mean this is extraordinary i mean kids,everywhere people actually living on the,street,i need a bit of guidance i'm on my way,to meet someone who can help at one of,india's most famous restaurants,the moti mahal,it's here uk favorites such as tandoori,chicken were invented,sima chandra is an expert on the food of,northern india and she's helping me with,my travel itinerary hi hello how are you,very well good to see you see my chandra,ah nice welcome to india very happy to,be here she's one of india's most,respected food writers and restaurant,critics why have you brought me here,well the reason i got you here is that,this place,is where most of indian food the way,it's known the world over yeah they all,began here i love milk mahoney the dal,chicken tikka makhani as in butter,chicken yes well butter chicken started,right here 60 years ago seriously is,there a difference between what they're,serving here to what we're serving in,the uk it is,nothing close,what you're going to get i mean i was,shocked that they even call it indian,food in fact i have a problem with it,it's not indian cream and they put sugar,into everything yeah and they think okay,that's it that's done it's not indian,food shall we order so we'd like butter,chicken of course butter chicken,tandoori chicken so you're more,convinced that i'm going to taste a big,difference to what i'm about to,eat out and out,thank you okay yeah thank you are you,going to eat with your,with a knife in front will you tell me,you can't get the flavor of indian food,with a knife and fork no,i should try that back at home it's,glass famous it's blasphemous what do,you think it's absolutely delicious and,it's not um it's not dry it's moist it's,moist here,that's the dish you've been waiting for,so the butter chicken,this is it,bloody hell it is nothing gives me more,pleasure than seeing someone neat and,saying bloody hell,how does this compare with what you have,i mean that already honestly seymour,it's chalk and cheese it's very,flavoursome yeah and there's no,it doesn't taste,taint tartare jelly it's not like it's,been laced with tomato puree not at all,fresh tomatoes i think a working holiday,will show me the real india,i need to go native if i'm truly to,discover how our uk flavors should be,cooked,i'm not here to watch no i would like i,want to cook that's it,okay now the thing is not stay away from,the touristy traps quite the contrary go,into the remote areas right go into,people's homes go into the desert the,best food,is in these little little areas it's not,in fancy places go for the humble go for,the humble get to know what does this do,why is this yellow why is this brown why,is this little thing looking like moss i,think it's really important for gordon,to understand what we indians eat every,day a regular sort of food i'm being,apprenticed under a chef famous for his,intricate dishes and infamous for his,lack of patience,sounds like my kind of man,that's the kitchen,hey how are you,good to see you are you well you're very,well good excited to be here yeah hi we,were just expecting you everything oh,well i got here early yeah how are you,fight good to see you okay excellent,head chef imtiaz qureshi was born into,the dynasty of bowaches his five sons,including irfan my translator are all,chefs too,79 years old he's 79 today he's got a,handshake like a 25 year old in england,they call you king korma,yes in england this man's reputation is,called the dog's bollocks,yeah the dog's nuts,number one,yes definitely gonna explain him how,old's your father my father is around,1848 84. it's gone up in the last five,minutes that's amazing so what's the,first thing we're gonna do for today the,first we'll do the the marination of,dumba biryani okay in the uk the biryani,is often a bland dish

The $2.40 Indian Dish Anyone Can Make (Butter Chicken)

The $2.40 Indian Dish Anyone Can Make (Butter Chicken)

listen everyone should master this,indian dish it's called butter chicken,it originated in india but it since,traveled throughout the world and,incidentally i think it's one of the,easiest cheapest and most satisfying,dishes anyone can make and you'll,understand why if you watch this video,until the end this recipe is not,authentic in any way this is just how i,like to make it so if i get anything,wrong make sure to roast me in the,comments i'll thoroughly enjoy reading,them while contemplating the meaning of,my existence but anyways before anything,i'll make some rice because it works,really well with butter chicken and by,the time we're done with this dish the,rice will be perfectly ready to receive,our creamy rich,anyways we start by marinating the,chicken and i have some chicken thigh,pieces here in most recipes they're,definitely bigger but i prefer thin,small pieces so that's how i'll make,them okay and we're gonna salt them this,thing is garam masala it's a mix of,delicious spices commonly used in curry,so just put it in some smoked paprika,and a touch of cayenne just a touch i,also have some garlic here and we're,just gonna grate it i'm using about two,cloves i'm doing this because i lost my,garlic press and when i say loss i mean,in my own kitchen i just cannot find it,this is ginger and a pretty easy way to,peel ginger is by using a spoon like,this just expose the ginger meat and,also grate it on top of everything else,about a tablespoon worth of it finally,we're gonna add some full fat greek,yogurt just a couple tablespoons of that,and just mix everything up until it's,all mixed up we're gonna marinate this,ideally overnight but let's be honest no,one's gonna do that in the meantime,let's prep everything else first an,onion just gonna cut it in half by the,way i have no idea what this blue stain,is on my cutting board but just in case,it's something lethal you'll know why,i'm gone so yeah just peel our onion,boys and just slice them up i'm really,bad at knife skills like my slices are,ridiculously thick so if anyone's got,some tips i'm more than willing to be,your student once you're done with that,do the same thing with the ginger only,cut it way smaller so almost minced and,same goes for the garlic give the cloves,a good smash and just roughly slice them,and these are the only things we need to,cut today i promise now we need to start,cooking and to do that we need a pan,this is a stainless steel pan so you,know you can shower with it anyways just,melt a bit of butter in there and start,frying that delicious chicken and even,though you could stop here because you,now have both butter and chicken in one,dish i highly recommend continuing the,recipe for the full experience so cook,the chicken until it's cooked and do not,worry about that brown stuff at the,bottom it's nothing to be concerned,about that's actually gonna give us,quite a bit of flavor down the line,remove the chicken for now and add a big,cube of butter this is where we go in,with the butter add all your aromatics,in so the onion ginger and garlic and,start cooking when they get nice and,soft hit them with some salt some more,garam masala,and some more smoked paprika followed by,a very nice can of diced tomatoes i've,seen recipes with fresh tomatoes too but,dutch tomatoes suck so this is a,superior option for me just let that,cook for a couple of minutes it's gonna,get nice and thick and now the money,shot hit it with some cream,look at that and stir it in now a lot of,people blend this up completely into a,fine sauce but what i like to do is just,roughly blend it with a hand blender and,maintain some of those chunks i prefer,having some texture in there for sure,add our chicken back in and just let it,simmer in there for a while just to soak,up all those delicious flavors of course,you should taste it and adjust for,seasoning mine needed a touch more salt,and look at that creaminess it's so,freaking amazing i could eat this every,single day of my life but my arteries,would probably not be a fan of that we,can hit it with more cream and a touch,of cilantro just for the flicks and look,at that our rice is done so let's just,put it in a bowl and scoop some of our,delicious butter chicken over our rice,look at that guys i mean come on,literally anyone can make this it's so,amazing so easy it cost me two dollars,and forty cents per portion and you know,what else is amazing and easy,subscribing to my channel and clicking,on one of these two videos youtube,thinks you're gonna love them so why not,okay bye see you next time

How to eat Indian food like a local - BBC REEL

How to eat Indian food like a local - BBC REEL

Essentially, everybody everywhere,has always used their hands,when it comes to eating, and even,today we all eat with our hands.,Eating with a knife and fork,was only brought to us,by the upper-class British.,Indian food is best,eaten with the hand.,Imagine using a fork and,spoon to eat a dosa or a chapati?,I mean, it's just not the same.,Even if you go to a temple,,and the priest gives you the,Theertham , you hold it,like this with your hand, you drink,it and you just put it on your head.,That is again a practice,,which is followed even today.,I think we ascribe eating with,hands with respecting that food more,and appreciating that food more.,So, it's like –,one would eat the food their,mother cooks with the hands.,Whereas you use a spoon or a fork to,eat when you're at a restaurant.,There is a lot that is still eaten in,the West with your hands, but it is,that specific kind of Western food.,Indian food needs its own techniques,,it's not just as simple as,using your hands.,Learning to use your hands to scoop up,gravies, to scoop up semi-solid foods –,we are mimicking the use of a spoon,using our hands and our flat breads.,And this is something that,is a skill. Throughout India,,you will see different ways,in which hands are used.,So, a lot of people will only,use these three fingers,,and use only this much.,Many people will use four fingers,,some people will use their thumbs,also. A lot of people will believe,that you should not use your,palm at all while eating food.,Whereas in many societies if your,palm is part of eating your food,,there is no problem. Similarly,,there's a lot of caste-based movement,in how much you use. For example, you,would never eat with your left hand.,You only eat with your right hand.,Your left hand is considered,being used for other ablutions,and therefore unclean.,So, only using the tips of,your fingers is considered etiquette,,is very upper-caste etiquette,,whereas it's considered very,lower-caste to use your entire hand.,The marginalised communities largely,ate the jowar bhakris, which are,the jowar rotis and a spicy curry,,three times a day, because access,to different foods was limited.,So, there weren't any reservations,on you had to only use the right or,left hand. The food was such that,it necessitated using both hands,,and, you know, just crushing,the roti into the spicy curry,and soaking it and eating it.,Very often in southern India,you will find people who very quickly,would be able to lick all the way,from their elbows to their wrists,if there's something running down,,and that's just part of,the eating process.,Ninty nine percent of people not from,southern India will find it impossible.,Licking your fingers also then,becomes part of a major etiquette.,In India, we appreciate good food,with this expression of:,'I was left licking my fingers'.,How do you effectively use a,knife or a fork to eat fish?,You will definitely lose a lot,of flesh that way. But eating,with the hand and picking out the,bones makes it so much easier.,We would sit around in a,circle and the elder in the family,,could be a mother or a grandmother,,she would mash up the rice with,her fingers, again add ghee,,add rasam, or anything with it.,There would be also some vegetables.,And she would roll this,into a ball with her hands.,Very often it was stuffed with the,vegetables also because the children,refused to eat the vegetables.,And it was fed to them with the hand,,with a lot of love and feeling,put into their mouths.,And they were like little,birds with their beaks open.,And generally, we used to,do it on a moonlit night,which is why it is called,nila-choru .,Food doesn't taste better when,you eat with your fingers,,but there is tactile feedback.,So, what you have to understand about,food is you eat with your eyes first,,or your nose sometimes first,,if you can't see the food.,Then you eat with your nose,,then you actually bring into play,your ears and your sense of touch.,And it's only finally at the end,of it that your mouth and your,taste buds actually come into play.,A lot of our foods are eaten,in a traditional manner because,these are our traditional foods,,they are made traditionally,,they are served traditionally and are,eaten traditionally and this is what,requires us to eat with our fingers,,even today. But, if you're eating a,very traditional meal where you're,eating with your fingers, and then,ice cream is served for dessert,,it will be served with a spoon.,Or very often when fruit salad,is served, it will be served,with a fruit fork. So, there is,a continuation of tradition and,there is also scope for introduction,of modernity at the same time.

This Penang-born chef makes Indian food using French techniques | Remarkable Living

This Penang-born chef makes Indian food using French techniques | Remarkable Living

creating dishes,is my favorite thing and i feel i can,push my boundaries through that,and show who am i and also,because i have a lot of ideas in my mind,you know where,artist shows his idea through a painting,i show myself throughout the dishes that,i make,i grew up eating indian food but i never,cooked indian food before,i started my career in french cooking,and i always want to,do it in the indian flavors in dewa,we're serving,modern indian cuisine with the french,techniques,and some flavors of peninsula where i,came from,i try my best to keep the flavor,authentic,but the techniques the way i plate it i,approach on a modern way we want to,create,a totally different dining experience,where you come here you get a very,authentic flavor,but it's not messy it's just nicely,plated,you have indian inspired cocktails,nicely pad,wines,i still want a common style where people,can share have a good time,where you can eat small tapas and have a,really good,cocktail i try to keep it very casual,here,where even you wear bermudas or sleeper,you say can come dining because my focus,is i'm just going to serve you good food,my parents always brought us out and eat,where,i really fall in love with foods,especially street foods,penang is a heaven of street food where,you have malay indian and chinese food,one of my grandma's cooking that i still,have in my memory is a rasam it's a,savory soup,very simple and she will cook with the,anchovy sambal,it's like a side dish and we eat it,white rice and fried egg,and i want to put that in my menu,oysters goes well with the vinegar or,something savory,and tangy kind of flavor rasam have,similar flavor so i recreate the dish,with a rasam vinegar and we top with,sambal oil,you'll get something that you never will,get in some other restaurants,where i try to incorporate asian flavors,of,peninsula flavors where i use a lot of,lemongrass,and ninja flower and mixed with indian,spices,i take a lot of notes and,taste as much as i can i,add in a lot of street food and we do,a lot of r d i try to capture the,flavors,but we recreate the entire,dish to get the flavors right is,most hardest i failed a lot,till today i think we create more than,300 400 dishes,so,indian food itself is too rich too heavy,in spices and creamy,so what we're trying to do here i want,to balance up everything,we change the ingredients but we try to,keep the authentic flavor,when i start to explode more into this,it changes me a lot,i start to adapt the cooking have to be,a bit different,when i serve something to a guest from,their first reaction when,they put it in their mouth you already,know it's good or not,we can see it from their face you know,and it's really bring me,a lot of happiness,my vision for the restaurant is simple,where,i cook a really good food with a good,produce,good flavors and have a happy guess

5 Indian Inspired Dishes With Gordon Ramsay

5 Indian Inspired Dishes With Gordon Ramsay

a video yes I've never seen two whole,goats in a biryani before,first I'm tenderizing them with vinegar,then they'll be stuffed with chickens,quails and eggs and served on a bed of,fragrance,okay Brinson now we're coating the goats,in ginger and chili you just five five I,just like that,Imtiaz makes it clear that great indian,cookery is instinctive there's no recipe,as such you know whatever the new,student comes and you try to learn so,you should respect the the teacher you,know I definitely respect the changes,trust me it looks like I'm a guy I don't,want to fall out with okay in terms of,technique this dish is as complex as,anything in Michelin star cookery I'm,now marinating the chicken and the,quails in the chili ginger garlic and,yogurt mix what is a basic take away in,Britain is a finely tuned feasting dish,in India,No yeah I think it's 450 okay but I,would looked at the chance to work for,him yeah when he was a Rottweiler then,I'm the age of 35 yeah well look at the,hands I like shovels look oh my god,amazing amazing amazing making for,stronger than odds huh this father was,old world 135 years old he's father's,135 years oh Jesus seriously I have seen,a man Matane hood your father was on in,35 he's been too much Oprah on the fire,the one thing in g oz isn't bullshitting,about is the food the hard pulled eggs,are coated in saffron egg inside the,quail I haven't had a master class like,this since my kamyshev days in Paris,that way the eggs go inside the quail,the quail inside the chicken,and finally we stuff it all in the goats,it's almost like sort of rewinding,giving birth,yeah you're putting it back in once it's,been born we're gonna stitch up well it,was a dish that was put together for by,a Lisa Josh Thole ah but this this dish,was made for only for a king but don't,let it not just make him stand or stand,up this sure beats a supermarket career,Eddie meal the goats have been left to,cook for three hours the final stage is,the rice for the Brioni first we clean,and part ball basmati rice so the rice,is towards that a bag of sort of,aromatic spices says like a bouquet,garni,now I'm learning the technique known as,dumb cooking the rice is placed in a,special pan and saffron a salad then the,pan is sealed with pastry and the right,is left to steam but one small mistake,can mean disaster,I know time to put on the pastry seal,but it's not happening quick enough for,MCS what's wrong okay no today he's,gonna let rip at me in a minute,yep,the biryani is finished with spicy,Indian meatballs called kofta coriander,and dried apricot amazing ask him for,the first time this morning is he happy,with it hello pinky hide your apnic yeah,joking equal feel it happy with it good,excellence at the beginning I felt like,a bit of a spare prick at a wedding 10,minutes into it he made me feel like a,chef thank you that's delicious,wine I fear is living in Britain for,last 84 years will have a completely,different take on Indian food you know,that I I swear to god it's delicious,yeah authentic and amazing,fry sliced onion with chopped chilli and,ginger crush and garlic and fry until,soft then add chilli powder turmeric,garam masala and sugar stir in the,tomato puree and chopped tomatoes blitz,fry off the chicken pieces pour in the,blended spice mixture and add curry,leaves cover and simmer stirring yogurt,and chopped coriander and serve chicken,tikka masala,done,now this is what I've travelled into the,wild for the chutney of the Derulo's hmm,Wow spicy mmm Jesus Christ it's hot hot,yeah but it is absolutely delicious I,mean really this fresh,I'm never gonna touch mango chutney for,the rest of my life but this is not a,fruit how do you make that if you like,convict me in the jungle I'll show you,what is this thing okay mmm there's a,secret get into the jungle,yeah half orange it's a bird not sure,actually some time talking over to pass,intelligence what is it inside that,chutney that makes it so bloody,delicious it seems the mystery,ingredient is at the top of this 80-foot,tree no so surprising what about a,safety rope also people he's cutting,down a branch with what looks like a,nest on it so this is the thing on,that's it yeah,oh my gosh cool so the turkeys made out,of ants and they bite everywhere jesus,christ almighty are they poisonous or,not both you when they bite they,bite how does that make a chutney and,and eggs so using the eggs,your accent will answer what so it's,like an ant caviar yeah absolutely,they're the eggs is that gonna come,but tasty right tell me hos test hmm,it's it's sour,yeah sour sour but our taste yeah like,Emily yeah like tamarind but it said,this little bit sweetness there as well,when you burst the eggs inside this is,why I come to India any good chef loves,fresh ingredients for such a tasty dish,the chutney is easy to make red chilli,salt and ginger are ground up with some,hands and their eggs it's rich in,protein in a place where meat is hard to,come by so use 30% eggs and 50% ants hmm,that

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