@@devynkumar1997 Not all but yeah there are many which is not surprising as India being the epicenter of spice trade for thousand of years. We have this habit where we make any dish ours lol
So I’m a chef and my wife is Indian and she’s always sending me Ranveer Brar videos. The dude knows his shit. I think he had a restaurant in Chicago for a while too.
I have cooked multiple of hai recipes and I am blown away by his understandings of how two ingredient do or don’t work .. either ways aside from his baking recipes (cause I have not explored it more ) all other recipes of his are the best
I can tell. He is calm, confident, in control. He clearly researched the story of the inspiration dishes and why each step is done. He is also clear and concise in his instructions, a perfect example of how a great chef teaches.
I don't think Indians will take too well to egg omlett that's raw in the middle. I guess that's what you were expecting the whole video but we Indian kids have it beaten into our heads by our mothers to not even eat slightly raw eggs. And I think it's a good thing cause no egg farm here will sell pasteurized eggs. Plus, considering the food poisoning incident that happened in Spain recently, we are better off eating fully cooked eggs.
I love Indian Chinese food, maybe more than the original due to the extreme spice level. We actually have an Indian pizza place that just opened nearby. I am interested to try it. They will have a tough audience, as I live in arguably the pizza epicenter of the US, but so far they have some good reviews.
Fun fact: Sugar making process first went from India to china along with the Chinese traveller/monk Xuanzang ( Hsiuen Tsang) whose travels and story inspired the novel Journey to the West. Then in 19th century the process came back to India (industrialised) with the Chinese. One of the common names for Sugar in India is Cheeni ( means Chinese signifying its origin).
A note on the word "capsicum" for anyone interested: In Indian English and I think some other varieties as well, capsicum is used to refer to bell peppers. I've also seen it used once or twice to refer to hot chilis as well, but I more often hear people use chilis or mirch for them. In botany, Capsicum (family Solanaceae, the Nightshade Family) is the genus for all edible pepper varieties, with the exception of the not-closely-related-at-all peppercorns (black/white pepper) which are in the family Piperaceae
Word. Was gonna say that “capsicum” as a culinary word in western Europe (gestures vaguely at that part of the map around the UK bits) generally means the heatless (sweet) varieties of peppers as well, and as you mentioned is also often the English word for that kind of heatless pepper in some other Asian countries too. iirc, poivron is the French equivalent? Could be wrong on that one tho. 🤔
Indian-Chinese is one of the most successful fusion foods. It's really something entirely on its own. Has nothing to do with any actual Chinese cuisine and is very different from traditional Indian flavors, but it hits the spot so damn well, especially between 11pm and 4am XD
Hi Chef! Indo Chinese started out from Tangra... Which is now a part of my city - Kolkata. We still have a China Town there, with restaurants and eateries run by Chinese descendants of the original immigrants. Fried Rice is a very small part of Indo Chinese fusion cuisine, and there are many more amazing dishes like Chili chicken, Schezwan Noodles, that are served in Tangra. If you're ever in the city, make sure to head down to Tangra Colony.
I think the reason he made the egg the way he did instead of the runny curds closer to french omelettes is cause we dont really eat raw eggs in India. Its even to the point where my family wont even have mayonnaise cause of the raw egg.
@@ChefBrianTsao Indians dont eat any meat, egg raw. The so called caviar the west calls delicacy and is expensive which they almost eat raw we in India get free normal fish eggs while eating fully cooked fish. Ofcourse caviar comes from specific fishes. We may not have those specific species of fish bur we do eat fish eggs cooked. The concept of rare, medium rare, is not in our vocabulary. The first reason is because most of us dont eat beaf, pork etc. However some states of India does allow beaf and pork. Similarly eating raw meat or egg is a no-no for 99.9% of household. Also the way the western chefs cuts their meat like chicken, mutton, beef, pork etc. and have parts of it like tender loin etc. we hardly have those cuts. Our butchers cut just normally in local shops, we do get boneless chickens where even the skin is taken out, maximum Indians also do not eat the head or chicken feet like how its a food item in south east asia. For mutton the butchering process is plain and simple because it ultimately becomes into a curry or kebab. However minced chicken or mutton is available. Here we call mutton to be goat meat. In a country with 40% vegetarian, Eggatrian etc. our meat or non-veg food habits are bound to our religious practices. Some houses consider onions and garlic as non-veg so during certain festivals or celebrations those are not at all touched or even brought into the house from shops, specially for people who eat eggs, meat, milk, but would cut those item out due to the celebration completely. The reason being Onions and Garlic are warm it is used in curries specially in our meats to enhance taste as paste as well as enhances the umami flavour and has a certain smell. Eating onions warms out the body. While others are absolute vegetarian either due to religion or due to medical or personal choice. If they are due to religion non-veg food will hardly enter their home. Also there are certain households where during religious festivals non-veg food hardly enters in the house specially respecting the kitchen but can eat non-veg out of the house either if no other veg food is available or if its their personal choice. And their are another group of vegetarians who will not even eat the food made in the same utensils as non-veg, similarly in a group of friends if they eat non-veg food by chance they will have to go home and shower immediately before entering the main space of the house but till then they cannot touch anything inside their house, some of these are due to religious practices. So there are many such rituals depending upon households and the God they follow within Hinduism. Therefore eating non-veg food heavily differs even among Hindus of India.
@@mixfy926 90% accurate if you are from south india. Here its something called madi...sometimes even if 1 person in the house dsnt eat non veg utensiles are separated so that on festivals we dont have to worry about using the same vessels.
My husband actually taught an American chef the thin omlette. He goes on work to US. One of the hotels he stayed at had buffet breakfast with eggs cooked to order. He showed the cook the Indian style thin omlette. The chef was equal parts horrified and intrigued.
LOL. I think it's because as Indians we're used to things like dosa and roti and puri, which are all actually quite light and thin. So having an omelette match it is only logical.
I think the idea behind water helping the omelette to be thinner is that the egg mixture is thinner and therefore less egg can spread over a wider area, when the water cooks out the thinner egg is left behind. You could just as easily do this by placing enough egg to naturally fill half a pan and just move it to spread it out though.
There's a Chinese community here in Kolkata. The place is called Tangra. There are some restaurants there with traditional Chinese food. Restaurant buildings are in Chinese architecture. They are unfortunately a neglected minority community in Kolkata, West Bengal. Govt. should've taken steps to conserve this community but unfortunately the incompetent and corrupt govt. of West Bengal under Mamta Banerjee does nothing.
Great video. It's interesting to see this fusion cooking of various countries put together into a fried rice. It's great because it shows that yes, there are many ways you can make fried rice. You can change a lot about it. But, you still must have proper techniques. And Chef Brar DEFINITELY has proper techniques. Also, shout-out as well to you making so much noise about white pepper. I'd picked up some at the international market a while back and it's almost entirely replaced black pepper in almost all my cooking. Love the stuff. Can't get enough.
Brian, you need to explore Indo-Chinese cuisine. It's the last great addition to Indian food culture that has modified food habits of every strata of Indian society.
Indian Chinese is really different from traditional Chinese food. It came to India hundreds of years ago when chinese travellers settled in India in Kolkata and adapted their food to spices. People usually confuse indian chinese to Chinese food.
This is the argument that I’ve been making with people in the comments telling me they can make things the way they want, and explained that don’t mind innovation; but the fundamentals need to be there. This was a perfect representation of this!!!! Now I wait for more reactions, and your Bobby flay win!!
"Capsicum" is used when referring to bell peppers, but you will see the internet say that it also means chilli peppers, but thats misinformation, because "mirch" is the hindi word for chilli peppers as Ranveer uses pretty often. Also ginger is heavily used in indian cuisine. Imo after onions and garlic, it is one of the most used ingredient in any dish. I also like how this was basically a vegetarian dish (even though uncle roger would disapprove), but this recipe can also very easily work with meat, but it has to be chopped into small pieces like he did with the vegetables, like yangzhou (apologies if mispelled) fried rice.
@@miah5561 Its a matter of definition. A lot of people dont include egg in vegetarian things. And before you say "thats vegan" no vegan means no animal products whatsoever.
Indians tend to like fluffier and separated grains much more therefore, we boil the rice instead of using a cooker. Cooker makes the rice sticky and moist just like the chef mentioned and what's the use of using an expensive grain like basmati if you are going to make it sticky. As far as everyday, we do use a cooker for times when we dont wanna add alot of effort ;)
Capsicum is basically a bell pepper. Indo Chinese food has become very popular in the last decade especially in our bar and grill places and Indian weddings in the UK. Chilli paneer and chilli chicken being two of the most popular dishes
A small amount of Water in the egg(s) prior to scrambling is an emulsifier. It guarantees that the white is thoroughly blended with the yolk before cooking. This is something I learned from America's Test Kitchen (Cook's Illustrated & Cook's Country). Now, you do have to spend a solid 30+ seconds whipping the egg(s) to ensure a good emulsification. If you want your scrambled eggs to be fluffy, use whole milk instead of water. 🥰
We Indian women we really cook evreything at home, like we see youtube recipe and we just cook. and they come out well . But when we see shows like this where people give so much information, arts and science all together, I just wonder thier is a great science behind what we just do everyday!
Most indian households make the rice using the boiling method we boil them to cook and then strain the excess water making the rice fluffy at the same time not so sticky. Atleast in the South we do it that way
Please don't make generalizations for such a huge country. Born in India and been here for 45 years and I haven't seen a single person use the boiling method. My family does it in a karahi and husband's family does it in a cooker.
Indian fried rice is usually accompanied with a gravy which is very similar to this and has various styles it can be a red colored schezwan sauce or manchurian balls with gravy (manchurians are like wanz they're made of grated cabbage carrots onion cornflour some flour garlic ginger and green chilies and then some vinegar and soy sauce then deep fried which are added to such a gravy) or a burnt garlic sauce. We like saucy fried rice although I personally like it with or without. We even also add fired marinated paneer or eggs or chicken and mushrooms too or sometimes they add the fried manchurian balls in the rice. And that's the final dish and in starter courses there's a literal fuck ton of dishes be it either veg egg based or chicken or even fish.
this is pretty common where I live, in fact it used to be my school lunch when I was a kid, my mom makes it now when she can. Hopefully, I can make some for her sometime soon
Chef Ranveer always has customised recipes for the average Indian household and uses techniques that Indians use and ingredients that most Indian pantries would always have. I've used so many of his recipes to cook everyday meals over the years. He's my favourite chef on the internet along with Marion Grasby, Yeoung Man and Chef Andy.
Congrats to you and the LB boys for opening for Nekro! Caught them a few times at smaller venues in the Denver area and they always impress, hyped to see the band grow!
As a guy from Kolkata I can guarantee you that we have the best and most authentic Indian Chinese cuisine as it literally totally a new cuisine which chinese people developed who immigrated to India and created a totally new type of cuisine in the Tangra area. I would recommend people who visit Kolkata to try their food it's literally heavenly
I'd highly recommend you try Indo-Chinese cuisine. I live on the east coast and in NE US, where you are, and the mid-atlantic, there's a huge Indian American population so these restaurants are relatively common. There used to be a place on Murray Hill in Manhattan called Chinese Mirch which I really liked but it's closed last I had checked. I'm sure there are more. Probably my favorite fusion style
Great review! I also wish the captions did justice to his wit and continuous stream of charming humour. The transcriptions, well meaning as they might be, completely dilute the personality and intent of the good chef. My Indian friends would agree.
The main thing you forgot is, he is teaching this to amatuer chefs and homecooks. Thats why he added water into eggs so that the audience has more time and it gets easier for them to handle. He said he personally likes thick eggs but he modified the recipe for his audience. Also folding rice into omelet right in a pan is also very hard. Not everyone can do it. So he showed a simpler way. You should always keep this things in mind. He isnt cooking for fancy restaurant/ fine diner. He is teachings easy to make at home recipes to common people
IIRC, light soy sauce is not the same as the abomination that is low sodium soy sauce. The primary difference is in how black the finished product will turn out, with dark soy sauce really staining the food with a beautiful black sheen. For the aesthetics of Ranveer's fried rice, light makes for a better finished product.
Great dish! I wanna see Uncle Roger react to it and complain that the vegetables are ruining the dish because vegetables taste like sad! Hayaaa!!!! (I love vegetables, by the way, Fuyooo!!!)
Uncle Roger knows well if he criticised Indian food the wrong way people will get mad. Cos one theres a huge viewership from india and two usually Indian people know there stuff when it comes to cooking esp with rice and spices afterall its a place with over 1000 rice varieties and almost 75% of all of world's spices.
Chef Brian, you have absolutely made my home cooking better! I used to be a bit lazy with my veggies, and not cook enough of the water out before adding the next ingredient- now I really take my time to make sure this step is done correctly, and it makes the dishes sooo much better. Thanks for kicking my lazy butt! lol
Brian, light soy sauce IS regular soy sauce. You may have gotten it confused with low sodium soy sauce. There is also a dark soy sauce, which is added strictly for color.
@p you may be right. To most, soy sauce is generally just soy sauce. Unless, specified it has some other flavor element, like mushroom or something. But people in the west that actually do cook Asian food, know the difference between light soy sauce, dark soy sauce, and low sodium soy sauce. Which often gets confused with light soy sauce by people that don't cook East Asian food.
Capsicum is the vernacular term for bell peppers in some countries like Australia .. additionally, it is what gives various chili varieties their spice level or Scoville units in spiciness
@@yugmathakkar4023 Just curious why you wouldn't call it vernacular? Given that "vernacular" just means the ordinary speech of a given region. The given region in this case being "some [English-speaking] countries like Australia." Is it a word that's used in formal settings where prescriptive speech rules (like "first person pronouns must go at the end of a list") should be followed but not in ordinary conversation? Like, a newscaster might report on a capsicum blight, but your neighbor would say there's no peppers in the store?
Try white pepper in general, it's delicious. Also, I was frying up some spicy breaded chicken and decided to reuse some of the cooking oil for my rice. Because the spice from the breading ran off, it added a nice kick to said rice.
a lot of Indians, especially boil rice instead of pressure cooking them or using a rice cooker, since it's easier to keep checking the rice for the right amount of being soft yet sturdy, some people for certain dishes prefer overcooked rice some for undercooked and for usual dinners of SAMBHAR and RICE they prefer almost perfect cooked rice. AND boiling rice even the starch is removed with water.
If anyone wants to check out an outstanding version of what Chef Brian is describing at 20:20 look up Kichi Kichi Omurice, Chef Motokichi is the absolute master of that.
I actually really like my veges crunchy, especially carrots and cabbages. If I was cooking it for myself, I would actually add it in with the rice or last. Of course, if I was cooking for others I will cook the veges first, which is why I refuse to cook for others.
Chef - Han Chinese have been in India since the time of Fa Hien/Faxian (circa 500 CE). The Hakka ethno-lingustic group from Taiwan and mainland China have been in Calcutta for 200 years and well-integrated into our society (some of my best friends in high school are Han Chinese). The culinary fusion, what Ranveer refers to as Indian Chinese - has been perfected over 200 years (no, not your run of the mill Chinese restaurant in the Occident). Welcome to the tastes Hakka Chinese from India. Canada has several Hakka Chinese restaurants from Calcutta emigres, who have established amazing restaurants in Toronto and Vancouver. Capsicum = green bell pepper
5:05 - Capsicum is green bell pepper. It is very commonly used in Indian cuisine as opposed to red or yellow ones which are considered "exotic". Capsicum/green bell pepper goes for about 15-20rs for 250gms while red/yellow ones go for 50-100rs depending on the location. It is called "Shimla Mirch" in Hindi.
I hope this doesn't anyone from chinese ancestory but indo chinese chicken fried rice is one of the most exquisite foods I've ever had the pleasure of eating, it marries the technique of chinese fried chicken with the masala flavors of india and its just legendary how flavorful and tasty it is
"Capsicum" is a family of peppers that produces capsaicin for heat. Another family of peppers produce Piperine. (Piperaceae) Such as black/white pepper.
The Indo-Chinese food you get in India is not usually this fancy, the rice is tossed around a lot in a wok. This looks like a fancy restaurant version. And i think he used cornstarch to thicken the sauce and did reduce it.
Indo-Chinese food has been a part of Indian cuisine for a very very long time since the 1800s...it statrted with Chinese immigrants who settled in Eastern part of India in Bengal particularily in Kolkata during British Raj and it has been on our go to fast food ever since...it isn't something new or fusion but considered part of Indian food and is available on every street in even the remotest part of India.. i guess this food is not more popular in the west primarily because it is more prevalent in the Eastern region and most of the immigrants in the West come from Western region and North region particularily Punjabis and Gujratis who popularised dishes like Butter Chicken Masala, Saag Paneer and Naan since they are more a punjabi/North Indian food but come to western india, you will get completely different type fo food and cuisine that you never have even heard of
In India we don't eat stale food or food of yesterday. In india Ayurveda it's called stale food aka one without life. So fresh food is made and one has to consume within 2 hrs. So we make rice always fresh
yeah I don't know about that. Temples themselves don't follow this, cuz they'd be serving prasada all day and the kind of food they give has to remain good for a longer period of time, which is why they popularized dishes like Avalakki/Poha, Puliogre, etc. And at homes, it is very common for one to cook rice for lunch in the afternoon and use it for dinner in the night.
Bro you never heard of traditional dishes like kool,kanji etc these are prescribed per ayurveda itself and are made using day old ingredients 😂 know your stuff before telling such bs
About MSG it's a much of debate many people adds it many people don't add it because some rumours spread in India that it's not good for kids (I don't know how much its true or not)many believed it many don't so its basically kept as optional basis
Indo-Chinese is completely indian since it was introduced by chinese travellers and developed by indians for our taste buds. That's why in India traditional Chinese cuisine is completely different from Indo-Chinese cuisine
Capsicum is the scientific name for referring to pepper's fruit. because "pepper" could mean spice. the plant leaves or the fruit... i remember working in Hakka place they said it's like coriander, cilantro, and roots (which the west doesn't often use). what's his saline solution? 2% 5%? lol
Ohh. That makes sense. Both Australia and India used to be British colonies once. Maybe that where the word 🫑 Capsicum came from. 😅 I wonder if other commonwealth countries call it Capsicum too.
Indian prefer vegetable fried rice as there is a huge population of vegetarians and even egg is not prefered by many.. But ofcourse they are egg fried rice being served to..
capsicum is just the genus name of peppers in general. i find its mostly british commonwealth nations that use that term. its rather lazy general term for a food item so diverse in flavors. as expected of the british aversion to flavor and spice 😏
Bro, no one can ever say ‘fold it in’ ever again cause all anyone hears is Moira and David Rose and the infamous enchiladas. Hahaha. Great content, as always!
Just commenting for the algorithm gains.... And to be that annoying guy to pester you into reviewing Goan Cuisine (a wonderful Indo-Portuguese blend) Chef Rego (Godfather of Goan Cuisine) is highly praised by Chef Ranveer Brar who has featured in videos with him and utilised his Cafreal recipe. Awesome video as always 💪🏽
Indian chinese cusine has a specific history and ancestory. I would love if you explore more of these dishes brought from china and modified to indian taste.
A Cooking With Dog clip!!!! I love that channel. I learned what capsicum was when a few cookbooks had a few recipes with it. Now when I see the word, I think "okay, bell pepper" lol.
I think why you pair long cut vegs for noodles and small cubes for rice is because of the utensils you use to eat them with. Chopsticks are suitable for long strips and spoon for eating small grains
Great video. The dish he made appears to be an interesting twist on another classic Indo Chinese dish called Manchurian. The sauce is the same as the gravy for that dish all the veg used in the rice is reminiscent of the veg used in Manchurian balls. Personally, I prefer the fried rice over the deep fried balls
Indian chefs really hold back in their shows to not sound fancy with world cuisines- to maintain a certain TRP or psychological placated audience that it's indo-Xyz cuisine. Didn't notice this earlier till reactions like yours and others came up 😂.
If you are unfamiliar then in india we boil the rice to cook it or eat it i mean ya their are mordern ways but the smoke and taste also changes most importantly you can have whatever type of rice you want half cooked, medium.....etc
the downside for me, due to managing gout..cabbage as a filler in a rice or noodle dish is a big avoid. Unless I happen to remember and state no cabbage. I've also recently learned I get gout flares from soy sauce, oyster sauce and hoisin sauce. The sauces is due to the yeast extract that they contain.
Indian Chinese is incredible. I love it. There are a few places in London that serve chicken triple schezwan fried rice. I had it first in Mumbai whilst on a business trip & immediately felt in love with it.
White pepper is one of the spices highly recommended in ancient Indian cuisine but somehow it has almost disappeared in Indian cuisine now being replaced by chillies and black pepper
Capsicum is also known as bell peppers. When i was working in Dubai capsicum is the term they always use but for some foreigners they say peppers or bell peppers.
That's so odd because the fried rice I grew up with was always brown. I'm guessing that's the soy sauce. My slight egg allergy wouldn't allow me to eat this but this looks pretty legit.
Indo-Chinese cuisine (the cuisine which developed on the borders of India and China as a fusion … and also when Chinese and Tibetans migrants came to India) does have a lot of vegetarian fried rice as well!! As a major part of Indian population is vegetarian… we have veg versions of all indo-Chinese dishes. That can help you skip over your egg allergy.
indian chinese is one of the best fusion cuisines in the world
especially because it's been happening for a couple hundred years already!
All indian food is fusion Fried Rice is as Indian as Biryani
@@devynkumar1997 Not all but yeah there are many which is not surprising as India being the epicenter of spice trade for thousand of years. We have this habit where we make any dish ours lol
@@devynkumar1997 All food in the world is fusion by that logic bozo 😂
@@devynkumar1997 not really. Not all Indian food is fusion. Some are fusions but many are local and originated in India itself.
So I’m a chef and my wife is Indian and she’s always sending me Ranveer Brar videos. The dude knows his shit. I think he had a restaurant in Chicago for a while too.
He is a judge on MasterChef India. He's a big deal. A celebrity chef.
He was once a president chef 😊
@@harshitabhuyan8892 Oh yeah, I’m very familiar with him.
I have cooked multiple of hai recipes and I am blown away by his understandings of how two ingredient do or don’t work .. either ways aside from his baking recipes (cause I have not explored it more ) all other recipes of his are the best
I can tell. He is calm, confident, in control. He clearly researched the story of the inspiration dishes and why each step is done. He is also clear and concise in his instructions, a perfect example of how a great chef teaches.
I don't think Indians will take too well to egg omlett that's raw in the middle. I guess that's what you were expecting the whole video but we Indian kids have it beaten into our heads by our mothers to not even eat slightly raw eggs. And I think it's a good thing cause no egg farm here will sell pasteurized eggs. Plus, considering the food poisoning incident that happened in Spain recently, we are better off eating fully cooked eggs.
@Zed Kay That statement is dumb on so many levels lol
Eggs don't need to be fully scrambled etc to be cooked - a creamy egg is still cooked.
@@hannahpumpkins4359 In India, not many people like creamy eggs. We like it fully cooked. Similarly, soft boiled eggs are also not popular here.
@@Sarthak_Joshi as a vegetarian country they expect to much from us😅... We are newbies
@@Sarthak_Joshi I won't say not popular. It's just too tedious so no one bothers with it.
Indian Chinese and Indian Italian are some of the best culinary fusions ever developed. Indian pizza and Hakka noodles are so good.
Indo-Chinese is the god emperor of fusion cuisines!
I love Indian Chinese food, maybe more than the original due to the extreme spice level. We actually have an Indian pizza place that just opened nearby.
I am interested to try it. They will have a tough audience, as I live in arguably the pizza epicenter of the US, but so far they have some good reviews.
You better be non Indians saying that or else it’s a moot point lol
@@carlos_herrera if haven't tried tikka masala pizza, you're missing out
Indian italian is atrocious though
Fun fact: Sugar making process first went from India to china along with the Chinese traveller/monk Xuanzang ( Hsiuen Tsang) whose travels and story inspired the novel Journey to the West.
Then in 19th century the process came back to India (industrialised) with the Chinese. One of the common names for Sugar in India is Cheeni ( means Chinese signifying its origin).
I always disliked that word because I grew up calling it “shakkar”, which is cognate with “sugar” and similarly derived words.
I believe there was also an Egyptian process of making sugar - Mishri which comes from the Hindi word for Egypt (Mishr).
A note on the word "capsicum" for anyone interested: In Indian English and I think some other varieties as well, capsicum is used to refer to bell peppers. I've also seen it used once or twice to refer to hot chilis as well, but I more often hear people use chilis or mirch for them. In botany, Capsicum (family Solanaceae, the Nightshade Family) is the genus for all edible pepper varieties, with the exception of the not-closely-related-at-all peppercorns (black/white pepper) which are in the family Piperaceae
Mate, wish you were my Botany teacher when I was studying NEET :P Your explanation was so cool! Thanks a ton ✨🌸
Word. Was gonna say that “capsicum” as a culinary word in western Europe (gestures vaguely at that part of the map around the UK bits) generally means the heatless (sweet) varieties of peppers as well, and as you mentioned is also often the English word for that kind of heatless pepper in some other Asian countries too.
iirc, poivron is the French equivalent? Could be wrong on that one tho. 🤔
@@KUsery42 Yeah we use capsicum in southeast asia too. No one really uses the term "bell pepper"
Its called capsicum in Australia and New Zealand too
@@sagarsk6101 Aw thanks! I really appreciate that
Indian-Chinese is one of the most successful fusion foods. It's really something entirely on its own. Has nothing to do with any actual Chinese cuisine and is very different from traditional Indian flavors, but it hits the spot so damn well, especially between 11pm and 4am XD
Indo Chinese at night tho
yeah it's more like Indian tibetan food fusion
It s inspired by Chines immigrants /sishes but heavily Indianised and invented new dishes here . Awesome taste.
Hi Chef! Indo Chinese started out from Tangra... Which is now a part of my city - Kolkata. We still have a China Town there, with restaurants and eateries run by Chinese descendants of the original immigrants. Fried Rice is a very small part of Indo Chinese fusion cuisine, and there are many more amazing dishes like Chili chicken, Schezwan Noodles, that are served in Tangra. If you're ever in the city, make sure to head down to Tangra Colony.
Do you speak Bengali?
@@hop-skip-ouch8798 yes
My hometown!!!!
Also Tiretta bazaar where you get delectable breakfast all Chinese
I think the reason he made the egg the way he did instead of the runny curds closer to french omelettes is cause we dont really eat raw eggs in India. Its even to the point where my family wont even have mayonnaise cause of the raw egg.
Ooooh! That makes A LOT of sense!
@@ChefBrianTsao Indians dont eat any meat, egg raw. The so called caviar the west calls delicacy and is expensive which they almost eat raw we in India get free normal fish eggs while eating fully cooked fish.
Ofcourse caviar comes from specific fishes. We may not have those specific species of fish bur we do eat fish eggs cooked.
The concept of rare, medium rare, is not in our vocabulary. The first reason is because most of us dont eat beaf, pork etc. However some states of India does allow beaf and pork.
Similarly eating raw meat or egg is a no-no for 99.9% of household.
Also the way the western chefs cuts their meat like chicken, mutton, beef, pork etc. and have parts of it like tender loin etc. we hardly have those cuts. Our butchers cut just normally in local shops, we do get boneless chickens where even the skin is taken out, maximum Indians also do not eat the head or chicken feet like how its a food item in south east asia. For mutton the butchering process is plain and simple because it ultimately becomes into a curry or kebab. However minced chicken or mutton is available. Here we call mutton to be goat meat.
In a country with 40% vegetarian, Eggatrian etc. our meat or non-veg food habits are bound to our religious practices.
Some houses consider onions and garlic as non-veg so during certain festivals or celebrations those are not at all touched or even brought into the house from shops, specially for people who eat eggs, meat, milk, but would cut those item out due to the celebration completely. The reason being Onions and Garlic are warm it is used in curries specially in our meats to enhance taste as paste as well as enhances the umami flavour and has a certain smell. Eating onions warms out the body.
While others are absolute vegetarian either due to religion or due to medical or personal choice. If they are due to religion non-veg food will hardly enter their home.
Also there are certain households where during religious festivals non-veg food hardly enters in the house specially respecting the kitchen but can eat non-veg out of the house either if no other veg food is available or if its their personal choice.
And their are another group of vegetarians who will not even eat the food made in the same utensils as non-veg, similarly in a group of friends if they eat non-veg food by chance they will have to go home and shower immediately before entering the main space of the house but till then they cannot touch anything inside their house, some of these are due to religious practices.
So there are many such rituals depending upon households and the God they follow within Hinduism.
Therefore eating non-veg food heavily differs even among Hindus of India.
I agree with you, can't stand runny egg yolk. I actually gag
@@mixfy926 40% is inaccurate. It's 29% who are vegetarian
@@mixfy926 90% accurate if you are from south india. Here its something called madi...sometimes even if 1 person in the house dsnt eat non veg utensiles are separated so that on festivals we dont have to worry about using the same vessels.
This culture mix is amazing. His techniques were amazing. W Chef ranver.
My husband actually taught an American chef the thin omlette. He goes on work to US. One of the hotels he stayed at had buffet breakfast with eggs cooked to order. He showed the cook the Indian style thin omlette. The chef was equal parts horrified and intrigued.
LOL. I think it's because as Indians we're used to things like dosa and roti and puri, which are all actually quite light and thin. So having an omelette match it is only logical.
I think the idea behind water helping the omelette to be thinner is that the egg mixture is thinner and therefore less egg can spread over a wider area, when the water cooks out the thinner egg is left behind. You could just as easily do this by placing enough egg to naturally fill half a pan and just move it to spread it out though.
I've been doing it since forever and in my opinion, adding water makes omelette more fluffier.
But definitely on low heat, or you won't give the egg the chance to spread out anyway.
There's a Chinese community here in Kolkata. The place is called Tangra. There are some restaurants there with traditional Chinese food. Restaurant buildings are in Chinese architecture. They are unfortunately a neglected minority community in Kolkata, West Bengal. Govt. should've taken steps to conserve this community but unfortunately the incompetent and corrupt govt. of West Bengal under Mamta Banerjee does nothing.
Great video. It's interesting to see this fusion cooking of various countries put together into a fried rice. It's great because it shows that yes, there are many ways you can make fried rice. You can change a lot about it. But, you still must have proper techniques. And Chef Brar DEFINITELY has proper techniques.
Also, shout-out as well to you making so much noise about white pepper. I'd picked up some at the international market a while back and it's almost entirely replaced black pepper in almost all my cooking. Love the stuff. Can't get enough.
That’s awesome!!! 🤘
0:06 😂 “that isn’t a complete disaster” what a mood, especially with Jamie
😂
Brian, you need to explore Indo-Chinese cuisine. It's the last great addition to Indian food culture that has modified food habits of every strata of Indian society.
Indian Chinese is really different from traditional Chinese food. It came to India hundreds of years ago when chinese travellers settled in India in Kolkata and adapted their food to spices. People usually confuse indian chinese to Chinese food.
This is the argument that I’ve been making with people in the comments telling me they can make things the way they want, and explained that don’t mind innovation; but the fundamentals need to be there. This was a perfect representation of this!!!! Now I wait for more reactions, and your Bobby flay win!!
"Capsicum" is used when referring to bell peppers, but you will see the internet say that it also means chilli peppers, but thats misinformation, because "mirch" is the hindi word for chilli peppers as Ranveer uses pretty often. Also ginger is heavily used in indian cuisine. Imo after onions and garlic, it is one of the most used ingredient in any dish. I also like how this was basically a vegetarian dish (even though uncle roger would disapprove), but this recipe can also very easily work with meat, but it has to be chopped into small pieces like he did with the vegetables, like yangzhou (apologies if mispelled) fried rice.
Most egg fried rice he reacts to are vegetarian. Heck even regular egg fried rice is vegetarian.
@@miah5561 Its a matter of definition. A lot of people dont include egg in vegetarian things. And before you say "thats vegan" no vegan means no animal products whatsoever.
@@coolbruh6779 I guess it depends on region because eggs are seen as vegetarian where I am.
@@miah5561 region, religion, personal preference even
@@coolbruh6779 yes sir
Indians tend to like fluffier and separated grains much more therefore, we boil the rice instead of using a cooker. Cooker makes the rice sticky and moist just like the chef mentioned and what's the use of using an expensive grain like basmati if you are going to make it sticky. As far as everyday, we do use a cooker for times when we dont wanna add alot of effort ;)
Capsicum is basically a bell pepper. Indo Chinese food has become very popular in the last decade especially in our bar and grill places and Indian weddings in the UK. Chilli paneer and chilli chicken being two of the most popular dishes
A small amount of Water in the egg(s) prior to scrambling is an emulsifier. It guarantees that the white is thoroughly blended with the yolk before cooking. This is something I learned from America's Test Kitchen (Cook's Illustrated & Cook's Country). Now, you do have to spend a solid 30+ seconds whipping the egg(s) to ensure a good emulsification. If you want your scrambled eggs to be fluffy, use whole milk instead of water. 🥰
Yes. Adding little milk also reduces that eggy smell. I love my omelette that way.
That's one of the most impressive fried rice dishes I ever seen and it makes me want to make it.
Bell peppers are capsicum in India and even here in Australia! Coriander is cilantro in the US!
We Indian women we really cook evreything at home, like we see youtube recipe and we just cook. and they come out well . But when we see shows like this where people give so much information, arts and science all together, I just wonder thier is a great science behind what we just do everyday!
Most indian households make the rice using the boiling method we boil them to cook and then strain the excess water making the rice fluffy at the same time not so sticky. Atleast in the South we do it that way
In the east too. Boil and drain. Perfect rice every time.
In the Northeast we don't drain rice unless it's Basmati or parboiled rice(In other words very rarely)
@@o0...957Assam has a type of sticky rice ... I heard about it
Please don't make generalizations for such a huge country. Born in India and been here for 45 years and I haven't seen a single person use the boiling method. My family does it in a karahi and husband's family does it in a cooker.
@@theaaravaanyachannel5493 didn't say all I said "most" it ain't generalization
Indian fried rice is usually accompanied with a gravy which is very similar to this and has various styles it can be a red colored schezwan sauce or manchurian balls with gravy (manchurians are like wanz they're made of grated cabbage carrots onion cornflour some flour garlic ginger and green chilies and then some vinegar and soy sauce then deep fried which are added to such a gravy) or a burnt garlic sauce. We like saucy fried rice although I personally like it with or without. We even also add fired marinated paneer or eggs or chicken and mushrooms too or sometimes they add the fried manchurian balls in the rice. And that's the final dish and in starter courses there's a literal fuck ton of dishes be it either veg egg based or chicken or even fish.
this is pretty common where I live, in fact it used to be my school lunch when I was a kid, my mom makes it now when she can. Hopefully, I can make some for her sometime soon
You got fried rice for tiffin? I got maggi,MAX
@@Kazuha-jd3fl at least you didn't have to suffer the dreaded boiled egg
@Benjamin Bouyant omg yess I always brought that back
What the hell kind of Indian name is "Benjamin Bouyant"? How many Indians are named Benjamin? Or is it some pop culture reference?
@@NostalgiaforInfinity how does that matter gawd
Chef Ranveer always has customised recipes for the average Indian household and uses techniques that Indians use and ingredients that most Indian pantries would always have. I've used so many of his recipes to cook everyday meals over the years. He's my favourite chef on the internet along with Marion Grasby, Yeoung Man and Chef Andy.
Congrats to you and the LB boys for opening for Nekro! Caught them a few times at smaller venues in the Denver area and they always impress, hyped to see the band grow!
As a guy from Kolkata I can guarantee you that we have the best and most authentic Indian Chinese cuisine as it literally totally a new cuisine which chinese people developed who immigrated to India and created a totally new type of cuisine in the Tangra area. I would recommend people who visit Kolkata to try their food it's literally heavenly
I'd highly recommend you try Indo-Chinese cuisine. I live on the east coast and in NE US, where you are, and the mid-atlantic, there's a huge Indian American population so these restaurants are relatively common. There used to be a place on Murray Hill in Manhattan called Chinese Mirch which I really liked but it's closed last I had checked. I'm sure there are more. Probably my favorite fusion style
Great review! I also wish the captions did justice to his wit and continuous stream of charming humour. The transcriptions, well meaning as they might be, completely dilute the personality and intent of the good chef. My Indian friends would agree.
The main thing you forgot is, he is teaching this to amatuer chefs and homecooks. Thats why he added water into eggs so that the audience has more time and it gets easier for them to handle. He said he personally likes thick eggs but he modified the recipe for his audience. Also folding rice into omelet right in a pan is also very hard. Not everyone can do it. So he showed a simpler way. You should always keep this things in mind. He isnt cooking for fancy restaurant/ fine diner. He is teachings easy to make at home recipes to common people
Ranveer never fails to please.
IIRC, light soy sauce is not the same as the abomination that is low sodium soy sauce. The primary difference is in how black the finished product will turn out, with dark soy sauce really staining the food with a beautiful black sheen. For the aesthetics of Ranveer's fried rice, light makes for a better finished product.
Great dish! I wanna see Uncle Roger react to it and complain that the vegetables are ruining the dish because vegetables taste like sad! Hayaaa!!!! (I love vegetables, by the way, Fuyooo!!!)
We indian love vegetables 😋
He gon be so mad the chef didn't use leftover rice
We put veggies in everything, cabbage rot, radish roti.
Uncle Roger is gonna be so upset on MSG that He's gonna put his leg down 😂
Uncle Roger knows well if he criticised Indian food the wrong way people will get mad. Cos one theres a huge viewership from india and two usually Indian people know there stuff when it comes to cooking esp with rice and spices afterall its a place with over 1000 rice varieties and almost 75% of all of world's spices.
Chef Brian, you have absolutely made my home cooking better! I used to be a bit lazy with my veggies, and not cook enough of the water out before adding the next ingredient- now I really take my time to make sure this step is done correctly, and it makes the dishes sooo much better. Thanks for kicking my lazy butt! lol
Brian, light soy sauce IS regular soy sauce. You may have gotten it confused with low sodium soy sauce. There is also a dark soy sauce, which is added strictly for color.
In most of the west the dark soy sauce IS the regular soy sauce. Often the only type of soy sauce people know of even. Black and extremely salty.
@p you may be right. To most, soy sauce is generally just soy sauce. Unless, specified it has some other flavor element, like mushroom or something. But people in the west that actually do cook Asian food, know the difference between light soy sauce, dark soy sauce, and low sodium soy sauce. Which often gets confused with light soy sauce by people that don't cook East Asian food.
@@garyparansky8285 Yup, I think it's sad because people miss out on the flavor. So many people actually only use soy as like a coloring.
Capsicum is the vernacular term for bell peppers in some countries like Australia .. additionally, it is what gives various chili varieties their spice level or Scoville units in spiciness
capsaicin is what determines spiciness scoville units. capsicum is just the overall genus name of peppers
Wouldn't call it vernacular but okay.
@@yugmathakkar4023 Just curious why you wouldn't call it vernacular? Given that "vernacular" just means the ordinary speech of a given region. The given region in this case being "some [English-speaking] countries like Australia." Is it a word that's used in formal settings where prescriptive speech rules (like "first person pronouns must go at the end of a list") should be followed but not in ordinary conversation? Like, a newscaster might report on a capsicum blight, but your neighbor would say there's no peppers in the store?
Looks like the word capsicum is commonly used in Australia, New Zealand, India and Singapore
Try white pepper in general, it's delicious. Also, I was frying up some spicy breaded chicken and decided to reuse some of the cooking oil for my rice. Because the spice from the breading ran off, it added a nice kick to said rice.
a lot of Indians, especially boil rice instead of pressure cooking them or using a rice cooker, since it's easier to keep checking the rice for the right amount of being soft yet sturdy, some people for certain dishes prefer overcooked rice some for undercooked and for usual dinners of SAMBHAR and RICE they prefer almost perfect cooked rice. AND boiling rice even the starch is removed with water.
If anyone wants to check out an outstanding version of what Chef Brian is describing at 20:20 look up Kichi Kichi Omurice, Chef Motokichi is the absolute master of that.
I actually really like my veges crunchy, especially carrots and cabbages. If I was cooking it for myself, I would actually add it in with the rice or last. Of course, if I was cooking for others I will cook the veges first, which is why I refuse to cook for others.
😂😂😂😂😂
It's very nice that he did multiple presentations, so that if you're interested on challenging yourself you can try the advanced method.
Yes, that was a great touch to the video!
Chef - Han Chinese have been in India since the time of Fa Hien/Faxian (circa 500 CE). The Hakka ethno-lingustic group from Taiwan and mainland China have been in Calcutta for 200 years and well-integrated into our society (some of my best friends in high school are Han Chinese). The culinary fusion, what Ranveer refers to as Indian Chinese - has been perfected over 200 years (no, not your run of the mill Chinese restaurant in the Occident). Welcome to the tastes Hakka Chinese from India.
Canada has several Hakka Chinese restaurants from Calcutta emigres, who have established amazing restaurants in Toronto and Vancouver.
Capsicum = green bell pepper
5:05 - Capsicum is green bell pepper. It is very commonly used in Indian cuisine as opposed to red or yellow ones which are considered "exotic". Capsicum/green bell pepper goes for about 15-20rs for 250gms while red/yellow ones go for 50-100rs depending on the location. It is called "Shimla Mirch" in Hindi.
Capsicum is Indian/British for bell pepper in case no one already replied.
MSG is perfectly safe. There was a lot of propaganda against MSG for racial reasons once upon a time. The misconceptions still remain
better than processed chemicals in Lay's Chips or Cornflakes
I hope this doesn't anyone from chinese ancestory but indo chinese chicken fried rice is one of the most exquisite foods I've ever had the pleasure of eating, it marries the technique of chinese fried chicken with the masala flavors of india and its just legendary how flavorful and tasty it is
"Capsicum" is a family of peppers that produces capsaicin for heat. Another family of peppers produce Piperine. (Piperaceae) Such as black/white pepper.
The Indo-Chinese food you get in India is not usually this fancy, the rice is tossed around a lot in a wok. This looks like a fancy restaurant version. And i think he used cornstarch to thicken the sauce and did reduce it.
Congrats on 100k man!
Thanks!
Two of my favorites chef on the internet
Indo-Chinese food has been a part of Indian cuisine for a very very long time since the 1800s...it statrted with Chinese immigrants who settled in Eastern part of India in Bengal particularily in Kolkata during British Raj and it has been on our go to fast food ever since...it isn't something new or fusion but considered part of Indian food and is available on every street in even the remotest part of India.. i guess this food is not more popular in the west primarily because it is more prevalent in the Eastern region and most of the immigrants in the West come from Western region and North region particularily Punjabis and Gujratis who popularised dishes like Butter Chicken Masala, Saag Paneer and Naan since they are more a punjabi/North Indian food but come to western india, you will get completely different type fo food and cuisine that you never have even heard of
In India we don't eat stale food or food of yesterday. In india Ayurveda it's called stale food aka one without life. So fresh food is made and one has to consume within 2 hrs. So we make rice always fresh
yeah I don't know about that.
Temples themselves don't follow this, cuz they'd be serving prasada all day and the kind of food they give has to remain good for a longer period of time, which is why they popularized dishes like Avalakki/Poha, Puliogre, etc. And at homes, it is very common for one to cook rice for lunch in the afternoon and use it for dinner in the night.
Bro you never heard of traditional dishes like kool,kanji etc these are prescribed per ayurveda itself and are made using day old ingredients 😂 know your stuff before telling such bs
About MSG it's a much of debate many people adds it many people don't add it because some rumours spread in India that it's not good for kids (I don't know how much its true or not)many believed it many don't so its basically kept as optional basis
60% of TIBET population is staying in INDIA
Manchuria is part of India
Capsicum = peppers, my man. Love your show. I really love this dude's cooking. He's got a new fan.
Capsicum is green bell pepper
Capsicum is what you call Bell peppers or just peppers in America
Indo-Chinese is completely indian since it was introduced by chinese travellers and developed by indians for our taste buds. That's why in India traditional Chinese cuisine is completely different from Indo-Chinese cuisine
nothing can beat a good old Desi-Chinese
Capsicum is the scientific name for referring to pepper's fruit. because "pepper" could mean spice. the plant leaves or the fruit... i remember working in Hakka place they said it's like coriander, cilantro, and roots (which the west doesn't often use). what's his saline solution? 2% 5%? lol
Capsicum is what we use to call green bell pepper. We usually call the yellow and red ones as bell pepper and green one as capsicum
Capsicum is australian version of the word bell pepper, or any kind of pepper for that matter, but also obviously in India as well.
Ohh. That makes sense. Both Australia and India used to be British colonies once. Maybe that where the word 🫑 Capsicum came from. 😅
I wonder if other commonwealth countries call it Capsicum too.
And all Japanese chefs are balling their eyes out after watching this omurice 20:36 😅😅😅😅
Fr😭😂
Capsicum is British/European English for Bell Peppers and this word is used extensively across the world including India.
Indian prefer vegetable fried rice as there is a huge population of vegetarians and even egg is not prefered by many..
But ofcourse they are egg fried rice being served to..
capsicum is just the genus name of peppers in general. i find its mostly british commonwealth nations that use that term. its rather lazy general term for a food item so diverse in flavors. as expected of the british aversion to flavor and spice 😏
I've seen Japanese chefs add stock instead of water to the omolette in omurice
Capsicum is generally green bellpepper .. like eggplant is called brinjal..
It'd be interesting to see the reaction if he heard one of us say lady's fingers for okra lol
Bro, no one can ever say ‘fold it in’ ever again cause all anyone hears is Moira and David Rose and the infamous enchiladas. Hahaha. Great content, as always!
Ranveer going into those historical tangents is my favorite part of his channel
Soooooo these people don’t know he’s India master chef host ?????
Lol they just think he’s some TH-cam chef 😅😅😅
Love the ffak hoodie and the killswitch photo frame. Love your vids man 🖤
Just commenting for the algorithm gains.... And to be that annoying guy to pester you into reviewing Goan Cuisine (a wonderful Indo-Portuguese blend)
Chef Rego (Godfather of Goan Cuisine) is highly praised by Chef Ranveer Brar who has featured in videos with him and utilised his Cafreal recipe.
Awesome video as always 💪🏽
Indian chinese cusine has a specific history and ancestory. I would love if you explore more of these dishes brought from china and modified to indian taste.
A Cooking With Dog clip!!!! I love that channel. I learned what capsicum was when a few cookbooks had a few recipes with it. Now when I see the word, I think "okay, bell pepper" lol.
whenever I think of the show, Cooking With Dog, I think of it in francis's accent ( the dog host) saying the Channel's name.
Capsicum is used to refer to bell peppers, thats it. Just like how aubergine is called brinjal in Indian english
capsicum = bell peppers. FYI. In Malaysia, a bell pepper is called a capsicum.
I think why you pair long cut vegs for noodles and small cubes for rice is because of the utensils you use to eat them with. Chopsticks are suitable for long strips and spoon for eating small grains
We just love chef Ranveer ❤❤
North indian chinese you mean, in south we cook different version of indo chinese
Great video. The dish he made appears to be an interesting twist on another classic Indo Chinese dish called Manchurian. The sauce is the same as the gravy for that dish all the veg used in the rice is reminiscent of the veg used in Manchurian balls. Personally, I prefer the fried rice over the deep fried balls
Ahhh i m suddenly craving for manchurian and manchow soup
@@celebslive1660 with fried noodles on the side 😀
water us added during whisking when making omelettes in a lot of south asian cooking as it gives the omelette more fluffiness.
Indian chefs really hold back in their shows to not sound fancy with world cuisines- to maintain a certain TRP or psychological placated audience that it's indo-Xyz cuisine. Didn't notice this earlier till reactions like yours and others came up 😂.
If you are unfamiliar then in india we boil the rice to cook it or eat it i mean ya their are mordern ways but the smoke and taste also changes most importantly you can have whatever type of rice you want half cooked, medium.....etc
Indian Chinese is one of the best fusion couples in the world 😅😂😂😂😂😂
the downside for me, due to managing gout..cabbage as a filler in a rice or noodle dish is a big avoid. Unless I happen to remember and state no cabbage. I've also recently learned I get gout flares from soy sauce, oyster sauce and hoisin sauce. The sauces is due to the yeast extract that they contain.
That's why I watch so many channels that eat different diets from mine. They might not eat like me, but I enjoy their content and I get inspiration.
Capsicum is what much of the world calls the bell pepper. Australia, India, Malaysia, some parts of the UK... and other parts of Asia.
Indian Chinese is incredible. I love it. There are a few places in London that serve chicken triple schezwan fried rice. I had it first in Mumbai whilst on a business trip & immediately felt in love with it.
White pepper is one of the spices highly recommended in ancient Indian cuisine but somehow it has almost disappeared in Indian cuisine now being replaced by chillies and black pepper
anyone know the song being played at 22:35 onwards?
Capsicum is also known as bell peppers.
When i was working in Dubai capsicum is the term they always use but for some foreigners they say peppers or bell peppers.
That's so odd because the fried rice I grew up with was always brown. I'm guessing that's the soy sauce. My slight egg allergy wouldn't allow me to eat this but this looks pretty legit.
Indo-Chinese cuisine (the cuisine which developed on the borders of India and China as a fusion … and also when Chinese and Tibetans migrants came to India) does have a lot of vegetarian fried rice as well!! As a major part of Indian population is vegetarian… we have veg versions of all indo-Chinese dishes. That can help you skip over your egg allergy.
This is Pattaya fried rice. The egg will wrap the rice. In Malaysia, have the similar food.😊
You can tell the Indian chef genuine have passion for cooking
I am hungry now