I had in another video tried to tell Keith about the difference between home food and restaurant food, not realizing that he has more than a decade worth experience with Indian food and much deeper knowledge of Indian food than most Indians.
But even then, there is undoubtedly a world of a difference between home-cooked food and restaurant food, and of course, the many many many different regional and sub-regional foods in India. Food can vary from community to town to family. The best cauliflower is cooked Maharashtrian style in my family, and I can't get it anywhere in any restaurant or any YT video or chef's tutorial or cooking school. I don't think any western chef can truly experience that diversity even if they've been working in an Indian restaurant for many decades.
@@chefKeithSarasin The greatest living Indian musician today is probably Ustad Zakir Hussain, and he always denies being a master (Ustad) and considers himself still a student. He also vehemently hates the language of "mastery over an instrument" and insists he has a "relationship with his musical instrument." If the greatest of all time adheres to that, it behooves all of us lesser mortals to follow in his footsteps. You are in very good company, and your respectful attitude towards your craft (of cooking) and culture is always very appreciated.
No, it’s not blasphemy. Indian food isn’t eaten like western food with extremely strict pairings & no flexibility. We literally have rice, chapati, poori, paratha with just about any vegetarian or non-vegetarian dishes. It’s only in restaurants that they make limited dishes paired with the above list.
Its bread and sauce/gravy everwhere in the world bro. Italians bread and sauce- pizza pasta etc. Americans-bread and meat with squce- burgers, grilled cheese sandwich etc. Indiaans- flatbread and gravy. The whole world uses a combination of bread or flour with a gravy or curry or meat. Its not exclusive to india
My favorite is goat vindaloo! There used to be a restaurant in Sunrise, Florida that really excited my palate for Indian food! It was actually Indo-Pak, but it was my drug of choice. My go-to dish was the goat vindaloo. The restaurant closed and I was forlorn. At the same time, my job of 15 years was eliminated. I had some checks coming and a bit saved up, so I decided since I now had free time, that I would learn to cook Indian food. My teacher was TH-cam and my new grocery store became Patel Brothers. The rest, as they say, is history. Let me know if you’re ever in South Florida. I would gladly be a guest in one of your vlogs, and with my passion for Indian food and culture, I certainly would not disappoint!😊 Jai Hindi!❤
Indian subcontinent has always been the bless of GoD of having library of cousines. The more you eat new dish there will always be beyond something new which you never have tested yet. Keep exploring
one more thing Keith these are heavy restaurant made dishes not everyday food. The everyday food is way lighter , good for health and very tasty indeed.
Yes absolutely I second you. Daily food is less spicy, light and healthy. Resturants make it heavy, way too spicy and full of cream , butter , ghee etc for taste.
You will find 'Pork', birds, bugs.. In the North eastern India.. Assam & surrounding states... those all are Indian... India doesn't only mean Mumbai, Delhi, Kerala, kolkata, Chennai... etc..!!
Sikkimese and ladakhi don't eta bugs. Ladakhi aren't north east Indians. They're north Indians technically. There is a lot of diversity among the north eastern states too
I love the way he is explaining each and every dish, from what to expect from the taste and texture to how the dish is perceived in the western context! AMAZING!
Also, in India if they call it mutton, they mean goat. If it's actually a lamb/sheep it will be called that. I don't know if the US restaurants mean goat, but I suspect if they call it mutton, they likely mean goat, not sheep/lamb (Indian restaurants), especially if they cater mostly to ethnic Indians.
@@chefKeithSarasinalmost all pakistani and Indian muslim stores that sell meat have goat. Every city has many stores selling goat. Most Indian restaurants but goat from there.
Chef keith kudos the way u teach him,how ro eat and every other thing!! Thankx for sharing this kinda videos related food and culture! And Jackson which other indian dishes u are planning to eat next?😅😅
Keith is kind of an expert when it comes to Desi Food but he is making the same mistake novices and Americans do, and that is not using the empty plate they were give. You place the curry on a plate and then rip off some naan and use it as pincer to grab from your plate, this way you get the curry as well as the protein/vegetable. To break the meat, you use the naan and press down on the meat. so you get the right ratio.
@@chefKeithSarasin Please do a video teaching Americans how to eat Desi Food. Seriously it jarring as watching someone eating burgers with knife and fork. I've seen Amercians drinking the chutney. Wrapping the rice and curry with the naan. Eating the naan and curry separately. You only have to watch "American's Eating Indian food for the first time" to see all the mistakes.
@@k2411871Seriously. Even well-known celebrity chefs who have half a million YT followers and make reaction videos don't know how to eat Indian. A very famous chef cooked a great chicken curry and proceeded to have it and judge it without any naan or rice or ANYTHING.
@@chefKeithSarasin Depending on the personal taste and liking different flavours are used in korma like kewda, saffron, cardamom etc..Kewda extract is also used in coolers as air freshener
No kewra is not used. Navrattan korma is another restaurant dish. Most indians wouldn't have heard of it. The whole Masala vegetable is a restaurant thing. Most cultures in India saute vegetables over low heat. The best vegetable dishes you get is from Andhrapradesh. They are sauteed with shreded coconut and steamed chana daal etc these absorb the moisture and keep the vegetables in the dish dry. Thus vegetables get cooked but dont get soggy. Also the chana dal ( steamed, it's called phula chana daal) and coconut reduces the sweetness of vegetables. Most fussy eaters can't stand mushy sweet vegetables. Thus a dry spicy crunch is great to get them to eat varied vegetables. I can eat Vegetables like beetroot etc only this way.
@@70newlife Sorry but I am from Rajasthan and Navrattan Korma is the common dish in almost every hotel and restaurant..I have had kewda and saffron flavoured korma....use of kewda in cooking is common in Rajasthan...I can't say about Andhra Pradesh or other states..
Chicken tikka masala is Indian. Ali Ahmed Aslam who invented it, he was born Punjab, British India (now Punjab, Pakistan) still Indian food 😅 Chef we have a huge Indian population here in NYC, Jackson Height must come visit.
Keith... You should try the Calcutta Style panipuri (called "Phuchka"). It's smashed potatoes with roasted spices + coriander + mushy chana mixed to be really 'mushy' for the filling, and spiced "Tamarind Water" for the dip.
Well you see Keith 500 years ago the very trade with Europe and subsequent taking over of India happened just for 1 thing to begin with - SPICES, one who is able to master the art of blend and how much to cook these becomes famous.
I'm high and i watched this, first of all, I'm so happy that you considered trying indian foods, I'm sure it should have a decent but unique taste for sure.. I thoroughly enjoyed watching it..
Hey , give a try to Rajasthani dishes as well , like gatta , laal mas , dal bati , mirchi ke tapore , lahsun chatni , kachori , jungli mas , kadhi , Sev tamatar etc. Not sure if these would be easily available in US restaurants. But surely on your next trip to India do visit Rajasthan and try these out.
Is it still an introduction to the Indian cuisine if he has already tasted unspecified Indian food? Call it familiarisation, maybe? Has he had Pani Puri before? He is definitely familiar with the consumption technique if not the taste. Kebab is preferably eaten as an appetiser or a part of the main course. I appreciate the nuance of his description of the difference between mutton and chicken, especially when prepared as a dry dish; I feel exactly the same way.
Restaurant made nt every day food...our every day food.... chapati(thin),bhaji,salad,dal & rice,khichadi,papad,ghee,dahi(curd) chass etc..morning breakfast pohe,upma,dosa,idli,chila, sandwich,sheera etc...njoy food with ur lovely sons..gbu 7:14
Am from punjab,India and i just feel like sharing some authentic punjabi recipes with you for you to try them out. Please try look for an authentic punjabi restaurant that serves kadhi chawal , amritsari naan chhole , saag makki roti with white butter, chhole kulche, chhole bhature, lassi , paneer bhurji and panjiri. Plus I appreciate your love for India. ❤
As an indian, you always have to wash your hands before your meal. That was and is the rule at my home. Parents still ask me if i have washed my hand before i start to eat and I do the same with my daughter.
The people in america puree all onion tomato ginger garlic etc. I think the secret lies in fresh ingredients and using proper size cuts. The gravy looks so pureed and must taste saucy, not curry.
Keith soo badly wants his friend’s son to like the food… it’s heartwarming…. :) Authentic Navaratan korma has a mixture of vegetables, fruits and dry fruits. Hard fruits like pineapple, apple are used along with dry fruits like cashew, almonds and raisins. Total number of fruits, veggies and dry fruits amount to 9 (nava + Ratan = 9 gems) . Due to addition of fruits, it’ll be slightly on the sweeter side. It was meant for the royal, it’s soo rich and tasty. Similar dish would be navaratan pulao, a rice preparation on similar lines. Of course you might already know all this and more, given your love for Indian food ❤ :)
We have proper commercial restaurant food only once in a while like once in a fortnight or once in month. Mostly we have home cooked food. Even in restaurants where the food resembles like home food. According to me once in while eating outside food keeps me excited for the day instead of taking the flavour burst everyday. It is also important to maintain that balance so ee have days during religious festivals where for an entire month we eat only vegetarian food. So my daily homecooked food does not include garam masala or chat masala it is reserved for the feast days. Daily food includes only turmeric powder salt ginger garlic pepper powder coriander powder sambhar powder jeera red chilli powder tamarind chillies curry leaves, roasted dal, lentils, dal powder, coconut (mostly home made).
I'm in India now, my 26th time in 8yrs,,,im a brit and I used to think our Indian restaurants served up excellent curries,,,,, they don't, I've travelled a fair bit trying curries from different countries, in my humble the only place to eat Indian food, is to go to India, it's a whole different taste experience
@@chefKeithSarasin I'd send you like a chicken jalfrezi, but it would be no good by the time it reached you,,,,, so best if I just eat it,,,, but I'm thinking of you,,,,,
Sir please remember that in U.S and other world cities many Non indians Run Indian name Restaurants like Pakistanis,Bangladeshis so they wont be able to make authentic Indian food as they themselves had never eaten pure indian food so always ask whether the owner is indian or Non indian cause that ll change the entire food experience as authentic indian chefs can only make authentic indian cuisine. Cheers God bless you
Panipuri musttt be full of Pani (water that test sour, sweet n spicy) then Puri blasts in the mouth., that is the magic of PaniPuri not with the less water 😋
Those are handmade pani puri shells, not the pre-made crap that puffs up like ping ball balls and tastes like rice cakes. Props to them for that, but that filling was disappointing looking. The best pani puri water is made with tamarind IMO.
![[Full] 4 ต่อ 4 Celebrity EP.920 | 3 พ.ย. 67 | one31](http://i.ytimg.com/vi/KwiW2M_kAg4/mqdefault.jpg)
I had in another video tried to tell Keith about the difference between home food and restaurant food, not realizing that he has more than a decade worth experience with Indian food and much deeper knowledge of Indian food than most Indians.
But even then, there is undoubtedly a world of a difference between home-cooked food and restaurant food, and of course, the many many many different regional and sub-regional foods in India. Food can vary from community to town to family. The best cauliflower is cooked Maharashtrian style in my family, and I can't get it anywhere in any restaurant or any YT video or chef's tutorial or cooking school. I don't think any western chef can truly experience that diversity even if they've been working in an Indian restaurant for many decades.
But please know I’m still very much the student there’s so much I don’t know and I’m so glad to read all of these comments
Absolutely
@@chefKeithSarasin The greatest living Indian musician today is probably Ustad Zakir Hussain, and he always denies being a master (Ustad) and considers himself still a student. He also vehemently hates the language of "mastery over an instrument" and insists he has a "relationship with his musical instrument." If the greatest of all time adheres to that, it behooves all of us lesser mortals to follow in his footsteps. You are in very good company, and your respectful attitude towards your craft (of cooking) and culture is always very appreciated.
@@nsn5564 wow. Ty my friend
No, it’s not blasphemy. Indian food isn’t eaten like western food with extremely strict pairings & no flexibility. We literally have rice, chapati, poori, paratha with just about any vegetarian or non-vegetarian dishes. It’s only in restaurants that they make limited dishes paired with the above list.
That's true. By the end of the Dish, I'm eating new mixes and combos of everything on the plate.
Its bread and sauce/gravy everwhere in the world bro. Italians bread and sauce- pizza pasta etc. Americans-bread and meat with squce- burgers, grilled cheese sandwich etc. Indiaans- flatbread and gravy. The whole world uses a combination of bread or flour with a gravy or curry or meat. Its not exclusive to india
Master Keiyh is training his young Padawan to pass on his legacy .
May the Masala be with you 👍😁
😁hahaha
Chef your knowledge, the way you have absorbed the Indic names is impeccable! Would like to meet you someday and would love to cook for you.
I would love that
My favorite is goat vindaloo! There used to be a restaurant in Sunrise, Florida that really excited my palate for Indian food! It was actually Indo-Pak, but it was my drug of choice. My go-to dish was the goat vindaloo. The restaurant closed and I was forlorn. At the same time, my job of 15 years was eliminated. I had some checks coming and a bit saved up, so I decided since I now had free time, that I would learn to cook Indian food. My teacher was TH-cam and my new grocery store became Patel Brothers. The rest, as they say, is history.
Let me know if you’re ever in South Florida. I would gladly be a guest in one of your vlogs, and with my passion for Indian food and culture, I certainly would not disappoint!😊
Jai Hindi!❤
Awww! Thank you SO much for this comment and invite. I would love to!
That’s awesome 😊 Hope this collab happens some day.
Indian subcontinent has always been the bless of GoD of having library of cousines. The more you eat new dish there will always be beyond something new which you never have tested yet. Keep exploring
Well said
one more thing Keith these are heavy restaurant made dishes not everyday food. The everyday food is way lighter , good for health and very tasty indeed.
Yes absolutely I second you. Daily food is less spicy, light and healthy. Resturants make it heavy, way too spicy and full of cream , butter , ghee etc for taste.
He has decades old experience in indian cuisine... Dont fall for his "excitement".. 😆😆
He knows probably more than average Indian about indians food..
@@user-qf5nc7pw7r oops sorry
Konsa hai restaurant, nai Jana hai na Matlab!
as an indian , i love how you know about kevda, tunde and galouti kabab. Loved everything about this video.
Looks like you guys have super fun with the food Chef..
You will find 'Pork', birds, bugs.. In the North eastern India.. Assam & surrounding states... those all are Indian... India doesn't only mean Mumbai, Delhi, Kerala, kolkata, Chennai... etc..!!
Sooo cool!
As a keralaite who grew near Delhi I couldn't agree more.
Sikkimese and ladakhi don't eta bugs. Ladakhi aren't north east Indians. They're north Indians technically. There is a lot of diversity among the north eastern states too
I love the way he is explaining each and every dish, from what to expect from the taste and texture to how the dish is perceived in the western context! AMAZING!
Also, in India if they call it mutton, they mean goat. If it's actually a lamb/sheep it will be called that. I don't know if the US restaurants mean goat, but I suspect if they call it mutton, they likely mean goat, not sheep/lamb (Indian restaurants), especially if they cater mostly to ethnic Indians.
So most often in the states it means old lamb or goat but honestly we don’t have a lot of goat meat
@@chefKeithSarasinalmost all pakistani and Indian muslim stores that sell meat have goat. Every city has many stores selling goat. Most Indian restaurants but goat from there.
In the eastern part of my state they eat Pooris not with chole or sabji but with Chicken curry. 😊
Chef keith kudos the way u teach him,how ro eat and every other thing!!
Thankx for sharing this kinda videos related food and culture!
And Jackson which other indian dishes u are planning to eat next?😅😅
Would love to see longer videos like 20 mins maybe
Keith is kind of an expert when it comes to Desi Food but he is making the same mistake novices and Americans do, and that is not using the empty plate they were give. You place the curry on a plate and then rip off some naan and use it as pincer to grab from your plate, this way you get the curry as well as the protein/vegetable. To break the meat, you use the naan and press down on the meat. so you get the right ratio.
Nooo my friend. This is cut. Of course I do that. Check toward the end. He was just excited to try
@@chefKeithSarasin Please do a video teaching Americans how to eat Desi Food. Seriously it jarring as watching someone eating burgers with knife and fork. I've seen Amercians drinking the chutney. Wrapping the rice and curry with the naan. Eating the naan and curry separately. You only have to watch "American's Eating Indian food for the first time" to see all the mistakes.
@@k2411871Seriously. Even well-known celebrity chefs who have half a million YT followers and make reaction videos don't know how to eat Indian. A very famous chef cooked a great chicken curry and proceeded to have it and judge it without any naan or rice or ANYTHING.
@@nsn5564true it's a sickness. You don't eat khorma on it's own.
WOW Outdoor mode... Nice... Weather mate.. I am reminded Melbourne weather.. NIce Hoodie Jumpers
I bet that kid's dad is picky too. Get him on the channel and do this!
I would love to but he’s wayyyy to handsome
@@chefKeithSarasin😂😂😂
Next time Jackson needs to be asked to try Indian beverages and desserts
Agree
@@chefKeithSarasin Either Chaas or Solkadi/Kokum sarbat would be perfect start..
@NikhilChaudhariimbevda ohh, here I thought you want him to try king fisher blue😂
@@trilokyamohanchakra6351 haha that would be too early
Nothing like being an uncle to your best friend's son, NOW THIS IS PEAK MALE SUCCESS.
Navratan korma is my all time fav... being a vegetarian in my country is a boon..
Is there normally kewra in it?
@@chefKeithSarasin Depending on the personal taste and liking different flavours are used in korma like kewda, saffron, cardamom etc..Kewda extract is also used in coolers as air freshener
No kewra is not used. Navrattan korma is another restaurant dish. Most indians wouldn't have heard of it.
The whole Masala vegetable is a restaurant thing.
Most cultures in India saute vegetables over low heat. The best vegetable dishes you get is from Andhrapradesh. They are sauteed with shreded coconut and steamed chana daal etc these absorb the moisture and keep the vegetables in the dish dry. Thus vegetables get cooked but dont get soggy. Also the chana dal ( steamed, it's called phula chana daal) and coconut reduces the sweetness of vegetables. Most fussy eaters can't stand mushy sweet vegetables. Thus a dry spicy crunch is great to get them to eat varied vegetables. I can eat Vegetables like beetroot etc only this way.
@@70newlife Sorry but I am from Rajasthan and Navrattan Korma is the common dish in almost every hotel and restaurant..I have had kewda and saffron flavoured korma....use of kewda in cooking is common in Rajasthan...I can't say about Andhra Pradesh or other states..
Chicken tikka masala is Indian. Ali Ahmed Aslam who invented it, he was born Punjab, British India (now Punjab, Pakistan) still Indian food 😅 Chef we have a huge Indian population here in NYC, Jackson Height must come visit.
I love your channel chef please introduce Indian food to most of America
First to see your vedio chef !! Much love from my side for you ❤❤❤
Earned a subscriber here. Keep em' comin.. from Southern east-coast of India
Ty sooo much
@chefKeithSarasin Have you been to Visakhapatnam or Vizag in Andhra Pradesh? Do try to visit if you have plans of visiting south of India. Cheers.
Keith... You should try the Calcutta Style panipuri (called "Phuchka"). It's smashed potatoes with roasted spices + coriander + mushy chana mixed to be really 'mushy' for the filling, and spiced "Tamarind Water" for the dip.
I loved the term 'Magic of Indian cuisine ' ...hmmm it is indeed...you just come back again and again..😍
👍 For Jackson
Woooo
Keith keep doing these intro to indian food vids. The audience loves it. Great n unlimited content. ❤❤❤❤❤❤ Keith🎉🎉🎉🎉❤
Well you see Keith 500 years ago the very trade with Europe and subsequent taking over of India happened just for 1 thing to begin with - SPICES, one who is able to master the art of blend and how much to cook these becomes famous.
I'm high and i watched this, first of all, I'm so happy that you considered trying indian foods, I'm sure it should have a decent but unique taste for sure..
I thoroughly enjoyed watching it..
So good!
Keith your knowledge for Indian Masalas is extremely right.
Ty my friend
Hey , give a try to Rajasthani dishes as well , like gatta , laal mas , dal bati , mirchi ke tapore , lahsun chatni , kachori , jungli mas , kadhi , Sev tamatar etc.
Not sure if these would be easily available in US restaurants. But surely on your next trip to India do visit Rajasthan and try these out.
Thanks for like Indian food
My father is a vegetarian and his favourite dish is navaratn korma. ❤
Keith sir keep up this good work❤
Ty my friend
Actually the base of panipuri is ragda which is originally made from white peas, that's how authentic panipuri is made in Mumbai ☮️🇮🇳
I miss it sooooooo much 🥲🤤🤤🤤🤤
That's true I prefer ragda other than aloo filling
He liked it
Love it
like how you are teaching to eat with hand.
Thank you for the long video 😊😊
Is it still an introduction to the Indian cuisine if he has already tasted unspecified Indian food? Call it familiarisation, maybe? Has he had Pani Puri before? He is definitely familiar with the consumption technique if not the taste. Kebab is preferably eaten as an appetiser or a part of the main course. I appreciate the nuance of his description of the difference between mutton and chicken, especially when prepared as a dry dish; I feel exactly the same way.
He works for me part time so he’s had things before. Many things he has not tried
You'll should have asked for chutney- maybe they just forgot
Dude you're just so much knowledgeable... ❤
I appreciate that!
Loved this video ❤❤
Thank you!!
Restaurant made nt every day food...our every day food.... chapati(thin),bhaji,salad,dal & rice,khichadi,papad,ghee,dahi(curd) chass etc..morning breakfast pohe,upma,dosa,idli,chila, sandwich,sheera etc...njoy food with ur lovely sons..gbu 7:14
You are South Indian. North indians eat differently. Usually Roti and sabji.
The sound ”whoooooh ” straight from Dumbledore...😂
The masalas are the secret of INDIAN food.. very natural and good for health.
Am from punjab,India and i just feel like sharing some authentic punjabi recipes with you for you to try them out. Please try look for an authentic punjabi restaurant that serves kadhi chawal , amritsari naan chhole , saag makki roti with white butter, chhole kulche, chhole bhature, lassi , paneer bhurji and panjiri. Plus I appreciate your love for India. ❤
As an indian, you always have to wash your hands before your meal. That was and is the rule at my home. Parents still ask me if i have washed my hand before i start to eat and I do the same with my daughter.
I like your honesty ❤from India
It might be better if you serve the dish on your plate & then dip your roti or naan, not directly from the serving bowl.
I do later. We were so hungry
Don't dip it, scoop it 🤤
I explain this to him
More water in the pani puri ❤, more curry with the naan….
The people in america puree all onion tomato ginger garlic etc. I think the secret lies in fresh ingredients and using proper size cuts. The gravy looks so pureed and must taste saucy, not curry.
Vindaloo, followed by veggies, and kabab in the end? Why that weird order? Aren't you supposed to start with kabab?
They just brought it out that way
Have the chunk of the piece as well. Bro.
Indian food never end the taste ..... Every 5 km distance you taste diffrents .....🙏🙏🙏🙏🙏🙏
You making me hungry 😢going restaurant today
Keith soo badly wants his friend’s son to like the food… it’s heartwarming…. :)
Authentic Navaratan korma has a mixture of vegetables, fruits and dry fruits. Hard fruits like pineapple, apple are used along with dry fruits like cashew, almonds and raisins. Total number of fruits, veggies and dry fruits amount to 9 (nava + Ratan = 9 gems) . Due to addition of fruits, it’ll be slightly on the sweeter side. It was meant for the royal, it’s soo rich and tasty.
Similar dish would be navaratan pulao, a rice preparation on similar lines.
Of course you might already know all this and more, given your love for Indian food ❤ :)
We have proper commercial restaurant food only once in a while like once in a fortnight or once in month. Mostly we have home cooked food. Even in restaurants where the food resembles like home food. According to me once in while eating outside food keeps me excited for the day instead of taking the flavour burst everyday. It is also important to maintain that balance so ee have days during religious festivals where for an entire month we eat only vegetarian food. So my daily homecooked food does not include garam masala or chat masala it is reserved for the feast days. Daily food includes only turmeric powder salt ginger garlic pepper powder coriander powder sambhar powder jeera red chilli powder tamarind chillies curry leaves, roasted dal, lentils, dal powder, coconut (mostly home made).
Perfect teaching to the kid 😂
Sir Keith, If ever you are in Frankfurt Germany,I will be happy to host you for a feast of homemade Indian dishes.. Namsate
So kind! Thank you!
Please try Kerala Parotta and goat mutton dry curry... Himachali Siddu
AWWW!!!
I'm in India now, my 26th time in 8yrs,,,im a brit and I used to think our Indian restaurants served up excellent curries,,,,, they don't, I've travelled a fair bit trying curries from different countries, in my humble the only place to eat Indian food, is to go to India, it's a whole different taste experience
Agree my friend.
@@chefKeithSarasin I'd send you like a chicken jalfrezi, but it would be no good by the time it reached you,,,,, so best if I just eat it,,,, but I'm thinking of you,,,,,
Keith: you would never normally take a bite this big.
Me with a bigger bite in my hand right now: 👀👀👀
Chef Keith you should try Bengali food especially fish dishes and veg dishes like aloo posto, baigun bhaja ( brinjal fry), mutton curry etc.
You can find authentic recipes on the yt channel Bong eats
Ask for pootharekulu and poornam boorelu as deserts
Keith !
I will tell you the most underrated Indian cuisine is Assamese food.
Once you eat that..Better than a star
I hope to
Love from India ❤️🇮🇳
Sir please remember that in U.S and other world cities many Non indians Run Indian name Restaurants like Pakistanis,Bangladeshis so they wont be able to make authentic Indian food as they themselves had never eaten pure indian food so always ask whether the owner is indian or Non indian cause that ll change the entire food experience as authentic indian chefs can only make authentic indian cuisine. Cheers God bless you
You MADE the video SO COLOURFUL, BEAUTIFUL & FULL OF FLAVOUR " DELICIOUS" ..💜☺️
My suggestion eat good fluffy Puri with raw garlic and patato curry (Aaloo Dum).
Soak the Puri or chapati in the gravy of any spicy chicken curry for about 10 mins and eat it 🤤
Andhra food is mother of all foods, that's y it's called annapoorna, u should try
He just had the curry sauce, and zero veggies from the Navrattan korma. You should pay him Keith, to eat the vegies too 😅
hahaha. He ate them off camera
🙌
I am from Andra in india
Those Pani Puri are really authentic
Kewra is actually flavored water like Rose water
Sir visit " the vidharbh region" of Maharashtra you will be amazed i guarantee you
He needs to be taking bigger scoops lol
why do people dip in the sabzi, scoop it not dip it
Those places are mostly empty.
Poori with Bengali Kosha Mangsho (mutton).
Try cashew curry. Pure veg. Pure joy!
Sir you are very indian from heart, please try to learn indian languages too, specifically Hindi ❤
Chickpeas in pani puri *crying inside
Loved it
❤
Try idly &sambar wada
Panipuri musttt be full of Pani (water that test sour, sweet n spicy) then Puri blasts in the mouth., that is the magic of PaniPuri not with the less water 😋
Yes, you are right
Kid is hungry 🤤 uncle is talking & talking 😢
plzz Collab with snack unit investigation
10.20 - correct…
Creat a pocket of byte size naan then with spoon scoop the curry and put in pocket for a hearty byte .
Those are handmade pani puri shells, not the pre-made crap that puffs up like ping ball balls and tastes like rice cakes. Props to them for that, but that filling was disappointing looking. The best pani puri water is made with tamarind IMO.
❤❤❤❤ so nice vlogs
Thank you 😊
Ok
Mustard seeds are not at all south Indian only.
Agree. You just tend to see black mustard seed more
Go in budddy.Dig in to it.Get dirty and Enjoy
U should scoop it