I’m originally from Kolkata, West Bengal and I can confirm that we don’t use egg in our fuchkas. They are usually 100% vegetarian, which also doesn’t include chopped onions as I see being used in North America. Incredible to see that you got to spend time with chef Vikas. He’s incredible! You should also look up chef Ranveer Brar’s channel if you aren’t familiar with him yet. He talks a lot about the history of Indian cuisine and has a fantastic presence on camera. Loving your videos. Wishing you the best. ❤🇨🇦
@@chefKeithSarasin Watch Chef Ranveer Brar’s nihari episode!!! I still use his spice mix breakdown…which includes vetiver root and rose petals…it’s incredible! I’m super pumped to see nihari on Chef Vikas Khanna’s new restaurant Bungalow’s menu…can’t wait to eat there!!
The way you are exploring and also have explored our cuisine, thank you for that. Even as an Indian it still blows my mind to just simply trying local cuisine of other states. There's so much to learn and the more you learn the more you get humble. Ain't it!?😃🙏🏼🙏🏼
@@chefKeithSarasin His humility and zeal to learn is what makes him unique..one always grows when one has thode qualities..Wish we could see both of you in a future video (sadly this video we couldnt see him)
Food in India is not only flavors, but also has a spiritual side as well. It's a blessing. Try anna prasaad in few temples of India. It's not food again it's pradadam. 😇
Its season of mangoes in india Here in south karnataka we do Mango upkari Basically mango cooked with a tadka.. Then Mango rasayana Mango jaggary pepper If mango super sour believe or not mango skin peeled all you need not even flesh Aam ras and puri Check konkani dish Avnas ambe sasam Means mango pinaple mustard .this will blow you away
Indian sweets present a world of fascinating experiments with texture among other features. Powdery kalakand, spongy rasgulla, crumbly goja, crispy khaja, brittle mysorepak, fragile sondesh, gooey rasmalai, sticky halwa, crackley jalebi, grainy laddoo, granuely motichoor, furry sonpapri, smooth gulabjamun - the list is endless. Rabri and misti doi blend both rough and creamy together and yet in multiple layers. Spread the word and emancipate the West from the dogma of only gulabjamun (and butter chicken and tikka masala), and you will surely have earned your place in history.
Hey Chef Keith, lovely video as always. Much love to you and your entire team for bringing these moments of happiness and joy to everyone's lives. Now let's get to the egg shavings on phuchka part, you are both correct and incorrect that it is prevalent in Bengal. History class below: So Bengal was a state of British India prior to Indian & Pakistani Independence in 1947. Then during the partition of India, it was carved into 2 parts - The Indian State of West Bengal and the state of East Pakistan, which after 1971 itself gained independence from Pakistan and became the Nation of Bangladesh. So you see, both the people in West Bengal(Indian Sate) and Bangladesh(Country) are called Bengalis and while referring to their land sometimes refer to as Bengal. We speak the same language Bengali or Bangla(in different dialects of course). It's a bit like Ireland & Northern Ireland, they're both Irish but Northern Irish people are British as well. So yes, you are correct to assume that bengalis have egg shavings on phuchka but its the Bengalis from Bangladesh who do that mostly, In West Bengal(India) it is less prevalent, to be honest I haven't seen any. Much love from India 🧡🤍💚
U are an ambassador of Indian food hats off. U are introducing Indian food which is so underrated to the westerners and love to see their mind blown by the flavors and spice of India Keep discovering brother❤
Yes, Indian's Bengali Food's are just Haven ❤️, Have you try - Elish mach , Vetki macher Paturi That 2 are also Very Very Famous in Bengal , Believe me that 2 item are just haven , It's Not Spicy at all but test wise Amazing 😍
The interesting thing about these puchkas is that they originate from Bangladesh, where they top them with shaved egg. However, in the videos, the puchka puffs are made from pre-made dough, which unfortunately lacks good taste and texture. True puchkas are freshly made from a mixture of flour and semolina, and you can find recipes for them online.
Egg shavings on fuchka are not common in Bengal. The filling of Fuchka varies from golgappa or panipuri, as the potatoes are a bit more mashed up, and a dash of myrrh lemon gives it a flavorful twist.
@@chefKeithSarasin Hiii Chef Keith..its the Bangladeshi Fuchka which has the shaved egg on top! they are slightly different and actually way more tastier. ( applogy in advance if anyone get upset..with due respect and love to all food🙏💗) Hence the Bangladeshi Fuchka made it to the list of top 50 streetfood in Asia in recent years . The Secret is : its soggy and crispy at the same time! generous with filling, ( which you wouldnt get in the Indian fuchka/panipuri/golgappa). The tamarind tok/chutney is way thicker and full of bursting flavours. we say " tok-mishti-jhaal" means tangy-sweet-spicy like the similar description of your word chatpata 🤗! Now..speaking of chatpata , we also have a dish literally called CHOT-POTI. which is a deconstructed version of the Fuchka and usually can be found in the same fuchka menu, every corner of the streetfood in Bangladesh. The egg shaved fuchka you and chef Robert had in Jackson Heights possibly a Bangladeshi one and they might have Chotpoti aswell..you can try that next time if you like. And the shaved egg on top which takes it to another level , is common in both fuchka and chotpoti. I guess Indian version of pani puri type dishes are mostly vegetarian snack. Reason you never see egg in them. But we Bangladeshis has no such restrictions. We love it with egg..and it really works..you know it ! 😜🤗 I really like your channel and videos. Thank you so much Chef. If you ever in London, would love to meet you. xx
I saw the big 1 hr + documentary... gud job on the bits of hindi...very impressive..!!! Indian food changes every 100km in a manner of speaking so the variety here is endless...hope u visit India from the north the next time...I'm from the city that u landed into but I've travelled all over the country and much more...I can safely tell u the food in north India all the way to the east is a different ball game altogether..none the less theres awesome food pretty much everywhere n its super easy to pile on the pounds ...however..great videos...great flow...gud job sir !!!
In case you got city of Lucknow. Go to restaurant at Taj hotel in lucknow city, try traditional sweets their. It will blow your mind.. Kheer made out of garlic, don't wriggle your nose until u have tried it ! Only 1 chef makes it so call and ask if chef has it on menu.. Also traditional sweets which are 300 year old receipe.
If you’re into Indian sweets Keith, you should try souji ka halwa it’s truly one of a kind. You can also make it in 10-20 mins at home. It’s a simple recipe with only a few ingredients and very easy to replicate. You’re supposed to serve it hot. Best wishes.
Love your passion for Indian food. Kalakand is a North Indian Dessert. Some popular sweets from Bengal are Roshogolla, Mishti Doi and Lady Keni ( A Bengali take on Gulab Jamun), Jolbhora Sandesh etc. Moreover, being a Bengali from Kolkata I can confirm that Fuchka definitely doesn't have eggs. It doesn't even have onions like other states' panipuri does. We use matar(yellow peas) instead of chhole (chickpeas). The egg version that you found was most probably Bangladeshi who often pass it off as Indian cuisine. Bangladesh does change certain vegetarian dishes to non veg because of their influence of Islamic culture. Even for some famous fish recipes which are cooked in a subtle way in Bengal with only mustard and green chillies, Bangladeshis cook it with onion and garlic making it more suitable to a islamic culinary culture.
Bengali sweets you must try: Rosogolla, Kheer Kodom, Patishapta, Nolen Gur Sondesh, Mishti Doi, Chomchom, Malpua, Lyangcha, Shorbhaja, Kacha Golla, Sitabhog and more. The English spelling here is the phonetic equivalent of how Bengalis say it, you might find these spelt slightly differently.
So I have tried a bunch of these. Chum Chum outside of India is TERRIBLE. The ones I had in India, I almost cried tears of happiness. Also, Gur’er kheer kodom was unreal!
I haven’t eaten a Gulab Jamun the way a particular aunt of mine makes it. Not too sweet but the Jamun itself is so delicious and flavorful without being overbearing and has a delicious touch of saffron taste.Way beyond best of the best sweet shops have ever made. My favorite sweet is “Sutterfeni” made uniquely by Damodara Sweets in Bombay/Mumbai haven’t come across anyone who match their taste and quality and they insist to have this particular sweet fresh off their oven , though I have had it in air tight packaging and keep having bits and pieces over a week .. but they are right. My other favorite is Rasmalai. Sadly most shops make Rasmalai using Condensed milk or milk powder .. horrible shortcuts and it reflects on the end product of Rasmalai.. but there are a few that still do good ones.. Sai Palace in Mangalore do fairly decent Rasmalais.
I believe kalakand came from middle East or Centra Asia, not sure. But definitely didn't originate in India. You can see the popularity of kalakand in Kashmir, because that's the route it took to enter India. It's an ancient recipe, goes way before India's independence. You should explore it's history, I think it would be fascinating.
Puchka, Gol Gappa, Pani Puri, Gupchup are all regional names of the same things. In different part of India we call by different names. The water plays the main role in that: There's many type: Mint Coriander Lemon Chilly Water Sweet Tamarind Water Sour Tamarind Water Asafoetida and Ginger Water (This Water is specifically if your stomach is upset, it helps in digestion) In North East India we find a sour fruit called Garcinia pedunculata which is cut and dried and it's turns black when dries. We soak in Water make paste out of it, mix few leaves of edible wood sorrel leaves (sour), basically we mix to make very sour water you can add lemon too.. Even you can use pomegranate, pineapple, berries watermelon etc to make water out of it.. It's up to you what you mix.. Be careful with spices.. And for potatoes, u can use Normal potato, sweet potato, carrot, gaint yum from taro family.. Basically anything with binding texture.. U can also use boiled chickpea mesh. Add raw onion and mint and coriander to your potato. Rest the cracker: It's half semolina and half refined flour (50-50) Sometimes it's wheat flour and semolina (60-40) To make the cracker red use beetroot water and spinach for green.. Fry in oil.. Eat eat eat.. Enjoy.
There will be another time for that. This was my first time meeting him and I wanted to be in that moment. This was about me, not my youtube channel. I hope you can respect and see that my dear friend.
YES , KALAKAND IS FROM RAJASTHAN, BUT YOU ARE ALSO NOT COMPLETE WRONG TOO, THERE IS ANOTHER THING CALLED "SANDESH" WHICH IS ALMOST SIMILAR TO KALAKAND, WHICH IS FROM BENGAL .
Puchaka is not bengali its all over india like pani puri, golgappa Just forgot what you learn what a nation in your high or college Its india everything different but connected From south to north everything North have sandkrit nane so as south South have beautiful rice made food North wheat made food You dont understand why india is nation according to west standard For that you have to see history west is not civilized but east is
I’m originally from Kolkata, West Bengal and I can confirm that we don’t use egg in our fuchkas. They are usually 100% vegetarian, which also doesn’t include chopped onions as I see being used in North America. Incredible to see that you got to spend time with chef Vikas. He’s incredible! You should also look up chef Ranveer Brar’s channel if you aren’t familiar with him yet. He talks a lot about the history of Indian cuisine and has a fantastic presence on camera. Loving your videos. Wishing you the best. ❤🇨🇦
Ty so much!
@@chefKeithSarasin Watch Chef Ranveer Brar’s nihari episode!!! I still use his spice mix breakdown…which includes vetiver root and rose petals…it’s incredible! I’m super pumped to see nihari on Chef Vikas Khanna’s new restaurant Bungalow’s menu…can’t wait to eat there!!
@@chefKeithSarasin Kalakand is from Northern India. Delhi/UP/MP/Punjab. Not Kolkata.
Thode din ruk jao.cow meat bhi milega puchka me nikamme hindu sab khaenge.
Wow!!! Chef Vikas Khanna is a legend !! ❤❤ wonderful you met him...
It was such a surprise and honor.
❤️
@@chefKeithSarasin Vikas has been on Gordon Ramsay's Kitchen Hell show.
The way you are exploring and also have explored our cuisine, thank you for that. Even as an Indian it still blows my mind to just simply trying local cuisine of other states. There's so much to learn and the more you learn the more you get humble. Ain't it!?😃🙏🏼🙏🏼
Chef Vikas is humble and has inspired a generation including me..Haven't met him but would love to meet and talk on food with him someday!
He really is
@@chefKeithSarasin His humility and zeal to learn is what makes him unique..one always grows when one has thode qualities..Wish we could see both of you in a future video (sadly this video we couldnt see him)
Wow Keith, you are on a mission, and sweetmeats are a must in my home.
Also you quite familiar with the names.
Thanks now I'm going to make burfee.😅👍
Vikas is a sweetheart. So humble. Truly a gentleman. Chintan is Brillant Chef, Hope you tried Champaran Mutton, A Dish From my home town.
He was so so so wonderful
Food in India is not only flavors, but also has a spiritual side as well. It's a blessing. Try anna prasaad in few temples of India. It's not food again it's pradadam. 😇
Its season of mangoes in india
Here in south karnataka we do
Mango upkari
Basically mango cooked with a tadka..
Then
Mango rasayana
Mango jaggary pepper
If mango super sour believe or not mango skin peeled all you need not even flesh
Aam ras and puri
Check konkani dish
Avnas ambe sasam
Means mango pinaple mustard .this will blow you away
I’m soooo jealous
You forgot mango chitranna
Indian sweets present a world of fascinating experiments with texture among other features. Powdery kalakand, spongy rasgulla, crumbly goja, crispy khaja, brittle mysorepak, fragile sondesh, gooey rasmalai, sticky halwa, crackley jalebi, grainy laddoo, granuely motichoor, furry sonpapri, smooth gulabjamun - the list is endless. Rabri and misti doi blend both rough and creamy together and yet in multiple layers. Spread the word and emancipate the West from the dogma of only gulabjamun (and butter chicken and tikka masala), and you will surely have earned your place in history.
How lucky you got to meet chef vikas! So jealous but loving this video so much!
It was a huge honor
Hey Chef Keith, lovely video as always. Much love to you and your entire team for bringing these moments of happiness and joy to everyone's lives.
Now let's get to the egg shavings on phuchka part, you are both correct and incorrect that it is prevalent in Bengal. History class below:
So Bengal was a state of British India prior to Indian & Pakistani Independence in 1947. Then during the partition of India, it was carved into 2 parts - The Indian State of West Bengal and the state of East Pakistan, which after 1971 itself gained independence from Pakistan and became the Nation of Bangladesh. So you see, both the people in West Bengal(Indian Sate) and Bangladesh(Country) are called Bengalis and while referring to their land sometimes refer to as Bengal. We speak the same language Bengali or Bangla(in different dialects of course). It's a bit like Ireland & Northern Ireland, they're both Irish but Northern Irish people are British as well.
So yes, you are correct to assume that bengalis have egg shavings on phuchka but its the Bengalis from Bangladesh who do that mostly, In West Bengal(India) it is less prevalent, to be honest I haven't seen any.
Much love from India
🧡🤍💚
Yes!! Ty so much. Amazing comment. I love doing these videos because I get to learn from you guys as well.
U are an ambassador of Indian food hats off. U are introducing Indian food which is so underrated to the westerners and love to see their mind blown by the flavors and spice of India
Keep discovering brother❤
Chef, your voice is soooo soothing! 😩
If you narrate a movie I'd watch the hell out of that. 😊
Wow, thanks
Thanks Keith for reminding me that Gulab Jamun can go with Rabri also. Ordering straight away 😂😂
Thanks for loving Indian food
Love the respect and love you show towards the cuisine. Truly remarkable!
Thank you so much
Yes, Indian's Bengali Food's are just Haven ❤️, Have you try - Elish mach , Vetki macher Paturi
That 2 are also Very Very Famous in Bengal , Believe me that 2 item are just haven , It's Not Spicy at all but test wise Amazing 😍
Such a fab episode! Vikas is such a lovely person and so humble.
He really is. I can’t wait to take you to soooo many places in nyc.
The interesting thing about these puchkas is that they originate from Bangladesh, where they top them with shaved egg. However, in the videos, the puchka puffs are made from pre-made dough, which unfortunately lacks good taste and texture. True puchkas are freshly made from a mixture of flour and semolina, and you can find recipes for them online.
I hope you explore/experience the north east Indian cuisine someday!
Me too!
0:18 reminded me of Howrah bridge 🌉 in Kolkata.
Being an indian and watching this at 2pm was not a good option 😢🤤
Zabardast Chef!
Egg shavings on fuchka are not common in Bengal. The filling of Fuchka varies from golgappa or panipuri, as the potatoes are a bit more mashed up, and a dash of myrrh lemon gives it a flavorful twist.
So who does the shaved egg? haha
Hi Keith, i have seen egg shavings on the North Indian dish egg bhurji. Oh look out for a new email from me.
@@chefKeithSarasin Hiii Chef Keith..its the Bangladeshi Fuchka which has the shaved egg on top! they are slightly different and actually way more tastier. ( applogy in advance if anyone get upset..with due respect and love to all food🙏💗) Hence the Bangladeshi Fuchka made it to the list of top 50 streetfood in Asia in recent years . The Secret is : its soggy and crispy at the same time! generous with filling, ( which you wouldnt get in the Indian fuchka/panipuri/golgappa). The tamarind tok/chutney is way thicker and full of bursting flavours. we say " tok-mishti-jhaal" means tangy-sweet-spicy like the similar description of your word chatpata 🤗! Now..speaking of chatpata , we also have a dish literally called CHOT-POTI. which is a deconstructed version of the Fuchka and usually can be found in the same fuchka menu, every corner of the streetfood in Bangladesh. The egg shaved fuchka you and chef Robert had in Jackson Heights possibly a Bangladeshi one and they might have Chotpoti aswell..you can try that next time if you like. And the shaved egg on top which takes it to another level , is common in both fuchka and chotpoti. I guess Indian version of pani puri type dishes are mostly vegetarian snack. Reason you never see egg in them. But we Bangladeshis has no such restrictions. We love it with egg..and it really works..you know it ! 😜🤗
I really like your channel and videos. Thank you so much Chef. If you ever in London, would love to meet you. xx
@@mkazi8604 this is amazing!! Wow. Thank you so much I just learned so much
Pistu is the younger brother of Pista :)
hahaha. So I mess that word up a lot because there is a sauce called "Pistou" I made a lot on my career.
Kalakand is nummmmber 1 dish after gulab jamun. You have to eat ajmeer kalakand which is basically fried kalakand and it'll bloooowwww your miiiind!
Thanks for the tips!
Please open a restaurant in San Francisco or anywhere in the Bay Area. A combination of tiramisu and gulab jamun will be amazing to see!
That would be a dream. I’m headed to SF this year
I saw the big 1 hr + documentary... gud job on the bits of hindi...very impressive..!!! Indian food changes every 100km in a manner of speaking so the variety here is endless...hope u visit India from the north the next time...I'm from the city that u landed into but I've travelled all over the country and much more...I can safely tell u the food in north India all the way to the east is a different ball game altogether..none the less theres awesome food pretty much everywhere n its super easy to pile on the pounds ...however..great videos...great flow...gud job sir !!!
Hi Keith,although I am a vegetarian but remember one thing Amritsar in Punjab is a food heaven for veg & non veg.So next time do visit Punjab Amritsar
Would love to!
Somebody give this man an adhar card
Thanks so much liking Indian food
My pleasure my friend
Master chef vikash khanna 🫣
In case you got city of Lucknow. Go to restaurant at Taj hotel in lucknow city, try traditional sweets their. It will blow your mind.. Kheer made out of garlic, don't wriggle your nose until u have tried it ! Only 1 chef makes it so call and ask if chef has it on menu.. Also traditional sweets which are 300 year old receipe.
can't express how good i feel when i see your videos with so much love for Indian Food. You amaze me every time sir.
It is Bangladesh where they stuff puchkas with egg. In Bengal (India) it is not done
Thank you! I couldn't remember!
Good gulab jamun is so so hard to get..
Recently i had gulab jamun in rangoli manipal where chef vikas khanna learned ..
Best gulab jamun
If you’re into Indian sweets Keith, you should try souji ka halwa it’s truly one of a kind. You can also make it in 10-20 mins at home. It’s a simple recipe with only a few ingredients and very easy to replicate. You’re supposed to serve it hot. Best wishes.
Love your passion for Indian food. Kalakand is a North Indian Dessert. Some popular sweets from Bengal are Roshogolla, Mishti Doi and Lady Keni ( A Bengali take on Gulab Jamun), Jolbhora Sandesh etc. Moreover, being a Bengali from Kolkata I can confirm that Fuchka definitely doesn't have eggs. It doesn't even have onions like other states' panipuri does. We use matar(yellow peas) instead of chhole (chickpeas). The egg version that you found was most probably Bangladeshi who often pass it off as Indian cuisine. Bangladesh does change certain vegetarian dishes to non veg because of their influence of Islamic culture. Even for some famous fish recipes which are cooked in a subtle way in Bengal with only mustard and green chillies, Bangladeshis cook it with onion and garlic making it more suitable to a islamic culinary culture.
Both Legend in New York...
And the world!
Lovely Dear Cheers @@chefKeithSarasin
my recent trip to punjab and delhi , i could taste the flavours from chef Vikas’s place❤❤
It's time for all fruits mangoes jackfruit cashewnut kokam karwand anjir Peru amrut badam bor thousands of fruits
Such a good time of year
Wow. Love your videos and style.
Thanks so much!
If anyone is reading this you must try motichoor ladoo with kheer you would love it 🤗
Sounds great!
Bengali sweets you must try: Rosogolla, Kheer Kodom, Patishapta, Nolen Gur Sondesh, Mishti Doi, Chomchom, Malpua, Lyangcha, Shorbhaja, Kacha Golla, Sitabhog and more.
The English spelling here is the phonetic equivalent of how Bengalis say it, you might find these spelt slightly differently.
So I have tried a bunch of these. Chum Chum outside of India is TERRIBLE. The ones I had in India, I almost cried tears of happiness. Also, Gur’er kheer kodom was unreal!
@@chefKeithSarasin Visit Kolkata in West Bengal during winter...you will find some incredible flavors
I haven’t eaten a Gulab Jamun the way a particular aunt of mine makes it. Not too sweet but the Jamun itself is so delicious and flavorful without being overbearing and has a delicious touch of saffron taste.Way beyond best of the best sweet shops have ever made. My favorite sweet is “Sutterfeni” made uniquely by Damodara Sweets in Bombay/Mumbai haven’t come across anyone who match their taste and quality and they insist to have this particular sweet fresh off their oven , though I have had it in air tight packaging and keep having bits and pieces over a week .. but they are right. My other favorite is Rasmalai. Sadly most shops make Rasmalai using Condensed milk or milk powder .. horrible shortcuts and it reflects on the end product of Rasmalai.. but there are a few that still do good ones.. Sai Palace in Mangalore do fairly decent Rasmalais.
You should take a sip of water before each dessert to avoid after sweet taste from previous dessert
Sir drumstick leafs best tasty grains and iron strength in our body😊😊
Mouthwatering 😊
Omg ❤❤❤❤
🙏🏻🙏🏻
Chef chintan studied hotel management from where i studied hotel management..we are proud of him
He is a good friend of mine. I really cannot say enough of how inspiring and wonderful he is. I learn SO much from him.
@@chefKeithSarasin ❤️you too inspire me as a chef and as a person to be calm and keep learning every time
Thank yo my friend @@garri6376
Kalakand , yummy, is from Rajasthan originally ! And you should try Chhena poda from Orissa! Another level !
5:58 tht song in back ground 😂😂😂😂😂 why r they even playing this song to begin with.. 😂 😂
I believe kalakand came from middle East or Centra Asia, not sure. But definitely didn't originate in India. You can see the popularity of kalakand in Kashmir, because that's the route it took to enter India. It's an ancient recipe, goes way before India's independence. You should explore it's history, I think it would be fascinating.
I am absolutely going to read on this!
Kalakand originated in Alwar, Rajasthan, that too accidentally.
Hey, I appreciate your love for Indian food, I would invite you to try food from Odisha.
Hey chef big fan really like your work please come to surrey canada you will not be disappointed it is like mini india .
Would love to. Ty my friend
Hi @keith sarasin, This phuchka is more like the Bangladesh version than Indian Bengal version
Ty so much my friend.
Wow , will have lot of questions for u.
challo
Keith : You need to go to Bihar and Jharkhand
Agree
Coffee gulab jamun sounds interesting! Do it!
Ok!
Yes yes.. With dark chocolate filling in center..
Puchka, Gol Gappa, Pani Puri, Gupchup are all regional names of the same things. In different part of India we call by different names.
The water plays the main role in that:
There's many type:
Mint Coriander Lemon Chilly Water
Sweet Tamarind Water
Sour Tamarind Water
Asafoetida and Ginger Water (This Water is specifically if your stomach is upset, it helps in digestion)
In North East India we find a sour fruit called Garcinia pedunculata which is cut and dried and it's turns black when dries. We soak in Water make paste out of it, mix few leaves of edible wood sorrel leaves (sour), basically we mix to make very sour water you can add lemon too..
Even you can use pomegranate, pineapple, berries watermelon etc to make water out of it..
It's up to you what you mix..
Be careful with spices..
And for potatoes, u can use Normal potato, sweet potato, carrot, gaint yum from taro family.. Basically anything with binding texture.. U can also use boiled chickpea mesh.
Add raw onion and mint and coriander to your potato.
Rest the cracker:
It's half semolina and half refined flour (50-50)
Sometimes it's wheat flour and semolina (60-40)
To make the cracker red use beetroot water and spinach for green..
Fry in oil..
Eat eat eat..
Enjoy.
Hey chef keith i must suggest u on the dessert u must try rasagola, u missed it
I've made it!
Yes we see chef at master chef india😂 every season
He's amazing
Come here to Jersey city Indian Square
Hope to soon!
this futhka is from west bengal(india)
You should sip water between changing the sweet it will give you the real flavors
When is the next vedio come with indian food❤❤
Soon my friend
I was expecting more of you and chef Vikas's conversation or more footage from his restaurant
There will be another time for that. This was my first time meeting him and I wanted to be in that moment. This was about me, not my youtube channel. I hope you can respect and see that my dear friend.
Try some Kerala 🌴 food
U nedd to try malai cham cham and also samosa chat in maharsja sweets
I have they are so soooo amazing
West Bengal doesn't use egg in fuchka. It could be seen in bangladesh.
❤
Hey Keith I invited you to my place in Virginia. For truly Bengali food. Do let me know.
YES , KALAKAND IS FROM RAJASTHAN, BUT YOU ARE ALSO NOT COMPLETE WRONG TOO, THERE IS ANOTHER THING CALLED "SANDESH" WHICH IS ALMOST SIMILAR TO KALAKAND, WHICH IS FROM BENGAL .
😋🤩👍
I kolkata bengal we don't put eggs on puchka at all. If you add it nobody will eat it.
Interesting. I need to learn more about this. Bangladesh maybe?
Jimmy Eat World shirt :)
My favorite band haha
Hey Keith, it is Puchka with a P" and not an "F"
Vikas khanna is serving beef in his restaurant?
SSS
This is not gulab jamun they are dipped in sugar syrup and try soan papdi 😂
I wish usa people not racism against india😢
Some can be but mostly people love India my friend. I mean this.
Alls fine...just dont smell / sniff the food for Gods sake😊!
Puchaka is not bengali its all over india like pani puri, golgappa
Just forgot what you learn what a nation in your high or college
Its india everything different but connected
From south to north everything
North have sandkrit nane so as south
South have beautiful rice made food
North wheat made food
You dont understand why india is nation according to west standard
For that you have to see history west is not civilized but east is
Is that Elon Musk ?
Caju pista role has a more marzipan texture than fudge texture
That is actually a really good way of explaining it.
HI chef Keith .. Great going take care . 🙏🙏
Keith, at your next spontaneous dinner in NH, I would love if you put on your menu will be Phuchka and Kalakand as the Desert.
I will def at some point
here in india we dont give a damn about presentation cuz we just focus all our energy on good taste
Yes. Kalakand is a bengali sweets
I just learned that it isn't. It's actually Rajasthani!