Yes, the difference in Indian food is VASTLY different from the North to the South, or even the East to the West... imagine going to someone's house in New York and then going to someone's house in New Orleans.... vastly different flavor and dish profiles. I dont know if this is the "perfect" Masala.... but I do know I'm now starving after watching him make it.
For those without access to Indian grocery stores, kewra is also called screwpine, pandan leaf, and pandanus, which might make online ingredient sourcing easier. Most of its impact is from its floral aroma. It isn't exactly like rosewater, but if you really can't find it anywhere, you might be able to use rosewater or orange blossom water instead, but it would definitely not be the same. The fenugreek leaves, methi, add so much to the aroma, too.
6:09 Yes. And it varies from state to state to a certain degree too. For instance, you might find the same curry on the menu in Kerala, Tamil Nadu and Karnataka, but they taste completely different. Ofc there are exceptions - some things like Sambar never change
Really? I'll have to disagree about the sambar. At least ime, sambar in Telugu states taste different from Kerala's. Not sure about Karnataka or Tamil Nadu cause I haven't been yet.
Well differentiating Indian cuisines in 4 cardinal directions is as incorrect because even in 1 direction the speciality varies from state to state and the same dish made in a different state tastes different.
@ChefJamesMakinson I want to know why, how to avoid mistakes, why "this" works and "that" does not, what can be good replacement, acceptable, different, elevating or ruining a dish. For a noob. I am the guy that asked you: "Can you make a mathematician cook well? All you chefs are like painting Mona Lisa knowing all about sfumato..." ...and I play accordion and can explain how pressure-waves are modulated by vocal-cords, how your ear resposponds and why your brain have similar response to this writing. I believe "teaching" can "teach" yourself (when you actually do it, not just teach).
Greetings from India! Yes, the food is different when comparing north/south. 'pataka" means firecracker when translated, but in this context, 'pataka recipe" means like a banger recipe
The north, south, east and western regions have extremely different variety of cuisines. It's such a stark difference that if you don't know they are Indian food, you might as well mistakenly imagine them to be dishes from separate countries.
We use the garden hose outside with a sprayer to clean out the strainers, works well. Always put the strainers in water until you clean them so they dont dry out.
Love it when you review good cooks making amazing recipes. It can bring a more entertaining/more knowledge to recipe videos and also teach people who would otherwise not view the videos proper recipes
Main difference in regional cuisines is the cooking medium. Sesame or coconut oil in southern India, Groundnut oil in central and mustard oil in northern India. Of course all of them use ghee too. There are some common strands, especially the way vegetables or legumes are tempered. Then there are some hyperlocal ingredients too.
In India, you could see cultural diversities for every 12 km, as well as the cuisine. Every household has their unique process for the same recipe. In cities, they are somewhat monotonous. But still you couldn't find more diversities anywhere else in the World. And we would be delighted to welcome you here😊🤍
Oooof. Right now my only regret in life is not picking up tomatoes when I went to the store yesterday. I'd be interested in seeing you recreate this one!
The dishes vary drastically from state to state, if we compare the north to south the stark difference would be the intake of rice , north prefers the flatbread style Indian recipes where as the south mostly prefers rice this is also applicable to east and west but all the regions have their own versions of flatbreads and rice dishes . But the most common type of food across India would be based on lentils.
6:09 Indian is a diverse country At every 100 kilometre , food culture , clothing , practices , language (if regional languages is same then accent ) changed So yeah there is a big difference Sometime I also wonder how this country is growing with that much regional differences 😅😅
6:09 It changes constantlu grom region to region not only north to south india , in each state like example in karnataka costal area vs north Karnataka vs south all are different
As someone living and working in different parts of India. The reason for the difference is the availability of staple foods and India has a great variety when it comes to agriculture and husbandry. The cheapest and most healthy food you can find anywhere is something that is grown locally. Although we can find all ingredients everywhere now these dishes developed and consumed over decades have created a diverse and lovely platter across the country
Yes in every few miles or kilometres the cuisines and recipies change in india. Different types of spices used in every house and resturants.it's more like you are traveling in south east asia like malaysia, tailand, philipines, etc this is all inside one single country. In north people usually eat bread like naan , roti and in south people prefer rice
Omg, yes, it's like, in your language, different countries. Different cuisines. Very vastly different. Yes the spices and Indian ingredients we might be using are common, but you will be surprised the permutations and combinations of those ingredients can create such different types of food. It feels and taste like nothing at all with each other. Cmon, you should come to India, except flight tickets, everything else would be cheaper anyway. ❤❤❤❤❤
Yesss ! The cuisine literally changes with every state that you cross in India ! We would love to have you in India atleast once . Maybe do like a meet up or a restaurant crawl !
Tbh chef ranveer is not just there to create a recipe but he gives the background of those things like who brought that recipe and best part I love his history lessons. I love this man's work unconditionally. Now for questions.... Yes it's literally different. Not just north or south or east or west within the same state you could find a totally different recipe of the same kind. Kashmir to Kanyakumari you can see the essence of Indian culture through food. I will give one example of my fav food from the state I am from "rajasthan". We have many sweets and snacks like mirchi vada( deep fried chilli vada with potato filling). This simple pakoda is literally totally different from one place to another. Bengali sweet to rajasthani sweet India is home of flavours. And pathaka basically is a slang used to say the thing is phenomenal.
Hi Chef…just in case you are wondering what ingredient Chef Ranveer used as 2 drops of liquid is, it is Kewra Jal (Hydrosol) produced from flowers of PANDANUS ODORIFER plant. It is produced as a primary product from low-quality flowers or it is mainly a secondary product developed in the production of ether oil or attar. Kewra water is only 0.02 percent of kewra oil. 20 flowers can produce kewra jal, which is mainly used to mildly flavour desserts like rasmalai, gulab jamun or rasgulla. Sometimes, it is also used to enrich biryani.
Try "Bharva Karela" recipe by Ranveer. It translate into "filled bittergourd". Most of the people avoid bittergourd but Indian recipes combine bitterness with spices enhance the taste which is unimaginable to other cultures similar to how choclate combine bitterness with sweet
Really nice reaction chef James & would love to see you make this. Looks really good & tasty. I remember when I first moved to apartment on a apartment building and my neighbors were from India. Such a nice people, they asked me to eat with them many times & they made such a great Indian dishes like: Tikka Masala, Chicken Vindaloo, Tomato rice, Tahri rice & sweet Jalebi, so on.
I love paneer, its my go-to protein when I go to an Indian restaurant - so much you can do with it too. I had one with a green sauce recently, which was top notch, but haven't seen on any other menu before
You have to remember one very special thing that we fry the onions then add the spices before adding tomatoes because we want the spices to fry and release their flavour before adding the tomatoes because the tomatoes will release water and there will be no frying but boiling basically, so to fry the spices brings out the flavour. It depends but that is one thing you see most of the time as a basic Edit: Curd is a fat that can prevent the spices from being burnt and also can be used to thicken the gravy
@@ChefJamesMakinson Yes or Almonds too. Or both. It doesn't taste exactly the same but tastes good nonetheless. My dad can't eat cashews, so my mom adds almond paste or watermelon seeds paste or both together. Just soak in the water and make a paste. Watermelon seeds paste is a very common ingredient to add richness to the gravies in India.
@@ChefJamesMakinson watermelon seeds (just the inner white bit) is a hack many local restaurants use to get the creaminess of cashews without actually using as many cashews.
Watching James since 2022 and i would express my deepest gratitude for his bussin reviews and awesome insights....whenever he reviews any indian delicacy i really really get hyped up ...i just love his vibe overall also whenever james posts that video straight up is in my gtg video while i have my meal also being from north india i would really like james to make paneer butter masala and hopefully one day uncle roger reviews him
Answers to your questions: 1. The cuisine varies a lot with regions in India. The style and recipes change a bit with each state and even cities, so progressively between North and South, the recipes end up drastically different. It’s common to find “south indian” section in restaurant menus. Butter chicken is more reflective of the northern style. 2. Pataka means “firecracker” - it’s just a colloquial praise for being good. 3. More of a general tip: Kewra water/rose water etc. are added for the oomph - they are not necessary to the recipe (many restaurants and chefs have their own preferences around their use). Non-negotiables for the recipes are the onions, ginger, garlic, tomatoes and the basic spices.
I had to download this video to show it to my mum that a foreigner reacted to chef Ranveer paneer butter masala she told me that he is looks professional she made me the curry and I am telling you it's delicious
Yes, the foods are different in north east west and south. I can speak from south side : In general or a higher level way of explaining from my end. Stir fry of vegetables is made without garam masala; we use coconut/peanut/sunflower oil, cumin, mustard seeds, curry leaves, turmeric, coriander seeds powder, and red chilli powder mostly. For another type of stir fry: (This applies for lady's finger/okra, bitter gourd, spiny gourd etc) 1) we use a powder of garlic, dry redchillies chillies, cumin + salt as one type 2) Peanut gun powder: dry roast peanut + garlic garlic+ red chillies For stew based dishes: 1) We include powdered coriander seeds, cumin, garlic, pepper, and red chillies for stew-based dishes 2) A variety of lentils specially pigeon peas, chana dal (split chickpeas) For gravy-based : (This applies for green brinjal, chicken, ashgourd, etc) 1) Dry Coconut powder+ poppy seeds+ cashew seeds + ginger+ garlic 2) Fresh grated coconut or coconut milk For quick sides/Chutneys (not pickles) 1) Stir-fried fresh green chillies+ urad dal+ fenugreek seeds 1tsp or less + tamarind paste and lots of coriander, garlic and ground into a paste and can add vegetables (I do this for yellow round cucumber) 2) Simply you can fry the raw green tomatoes in the oil repeat the same steps as above 3) This can be applied to vegetables esp (Ridge gourd, ivy gourd ) For pickles that are to be preserved 1) The mixture usually has peanut or sesame oil, black mustard seed + fenugreek seeds paste and lots of salt to preserve along with red chiili powder fresh garlic that is mixed with vegetable (during summers we do this for raw mango, during winters we prep indian gooseberry pickle, carrot pickle etc) 2) There is a substitute for garlic that is asafoetida powder, as some communities in india do not consume onion, garlic due to spiritual reasons 3) some does not consume root vegetables too due to spiritual reasons For meat-based dishes, yes, that is where we use garam masala majorly. Last but not least, again it depends on region to region and home to home as well on how it is prepared
6:23 for your question here, you'll see a major difference in the cuisines coming from different parts of India be it north, south, east, west and even middle of India. Most north indian cuisines are dense in dairy with a sweet yet spicy hint to the gravy, they usually eat Flat breads/roti more often with some form of cooked veggie or meat gravy (thick not runny) they use mustard oil, sunflower oil in most of their cooking. Whereas the Eastern indian cuisine has major influence of Tibetan and Chinese cuisines. There too on occasion you'll spot a combination of flat bread and rice some times but the spices are much milder but fragrant. If we move towards the west of India you'll notice a healthy balance of millets, rice, whole wheat flat breads, paired with some lentil curry (runny) and various thick gravies or thoroughly cooked vegetables, leafy greens, cooking oil most commonly used here is peanut/groundnut oil, towards coastal regions you'll find people consuming fried fish, fish curry, rice on a frequent basis. Towards south, people rarely consume flat breads, but instead have various protein rich items like dosas (crepes), idli, rice with sambar(a form of stew) the food is mainly cooked in coconut oil/coconut milk. India is a very diverse country and this one passage cannot express the variety of items that we find in different different parts of the country be it any big city, a small village, as we have 1 new language for every 50kilometer similarly the diet and cuisine shows a wide difference from state to state. Although dishes like butter chicken, paneer tikka, Saag, samosas, goan Vindaloo, south indian dosa-Sambar, idli are getting quite famous, but to experience the beauty and diversity of incredible India I suggest you come down here, spend your time atleast 4-5 days per state to get a "gist" of it❤
I so can’t wait for the day you can collaborate with any of these’s masters! I know you live in a different part of the world yet hopefully one day you will get there! Will be awesome!
To answer your question about the diff in cuisines between diff parts of India.... HELL YES! In fact in diff areas/cities within a state, and/or along the same coast line within a 200km (or less) of a distance, flavors change drastically. Love your reviews!
6:17 yup it is different In brief Starting from the northest part kashmir the dishes use very less spice as we travel from north to south the dishes starts to get spicey(more and more spices are used).from west which is mostly vegetarian to the east which has more number of non vegetarians
In the North of India, people eat more chapatis and are mostly vegetarian, while in the South, it's all about rice and lots of non-veg dishes. Coastal states like Goa, Kerala, and West Bengal love their fish. Goan Catholics have amazing pork dishes like vindaloo and sorpotel -
Patakha means fireworks, but ppl use it conversation as "it's the bomb, it's fire'. In this context he means the slang"it's fire recipe"/ this recipe is the bomb
Short answer - yes massive differences. Keep in mind that India is a very old country. Up until maybe 70 years ago, I'd think most people probably never went farther than 10 miles from their village. You have over 800 dialects, 15 national languages. In modern times, a bit more homogeneity has built in through media exposure but the cuisine does vary a lot based on proximity to the coast e.g. or what regional ingredients are most available Edit: Also I should add that tomatoes and potatoes are both South American in origin, chillies are from Mexico/Central America so a lot of these curries that use them are relatively new in origin
6:17 Difference between north India and south India cuisine 1.north Indians prefer to use wheat and refined flour, while south Indians opt for rice .Tandoori rotis, naan, rumali rotis and parathas are popular among north Indians for breakfast and dinner, while south Indians prefer rice-based dishes such as dosas, idlis and appams. 2.North Indian food is often spicy and uses ghee, while South Indian food is flavorful and uses coconut oil 3. South Indian meals often include lighter, water-based accompaniments like sambar and Rasam, which are rich in vegetable and lentils The fundamental difference lies in the staple ingredients and spices used. I am north Indian but I really like south Indian food because i eat north Indian food every day and am bored of it😜😜 Edit : north east Indian use ingredients like bamboo shoots , herbs , and greens it is influenced by Tibetan or east Asian foods and they also look like them if you search on google north east Indian you will amaze to see . I find them cute 🥰😍
This is a very good explanation. Proud of you @Troller444. I am a South Indian (from Andhra) but born and brought up in Central India (Chattisgarh state). I agree with @Troller444 on most of the statements. There are a few exceptions though. 1) I totally agree with the statement you gave about rotis and rice. 2) Some South Indian dishes (near Guntur and Rayalaseema) can be extremely spicy because the chillies in that region are known to be one of the spiciest in India. However, the place where I used to stay, Vizag, we eat a little less spice. We only use red chilli powder in all our recipes, not the Degi mirch. Afaik, I haven't seen anyone close to our family using Degi Mirch or Kashmiri Chillies in South-Indian dishes. In fact, Andhra uses the maximum spice afaik. 3) Coconut oil is mostly used in states like Kerala and Southern Tamil Nadu. We mostly use sunflower oil, and peanut oil, coconut oil for some specific recipes. This can depend on the family's taste buds. - Eastern India uses a lot of mustard oil afaik. However, I can be wrong in this. I only know about Bengali food when it comes to the East. Please forgive me here. 4) I agree with the fundamental difference. Just like the culture of India, the food also varies every 200kms. @ChefJamesMakinson I have a suggestion for you if you go to India. Some might say, I am out of my mind for saying this, but I am still going to say this. Please eat the street food whenever you can (of course I mean the ones which are not beside the sewers) and the one where there are a lot of people. This applies to any city/town you go, irrespective of North-South-East-West. However, if you happen to go to any village, you will be definitely invited to their homes and in that case, do dine there. Their houses might be small but their hearts are huge and beautiful. They will have no filter but they will love you for who you are, and you would taste some of the best dishes ever.
I love seeing different food and how different the regions and cultures can be from country to country like the Philippines has so many versions of their own iconic dishes
difference between cuisines in india is definitely there ... i am not saying the ingredients are completely different but you can taste the difference for sure... not just regions between india... but in a state there are different types of tastes as well... for example... i am from Kolkata(capital of west bengal state)... and the dishes my mother makes is completely diffrent in taste from the food from Dinajpur(more northern part of west bengal) or Medinipur(more southern part of west bengal)... i haven't tasted every food from every state... but in my state... i can say it with absolute confidence is that food is so diverse you can't even imagine it. And Indian Bengali food in general is extremely underrated... because by Bengali everyone thinks it's Bangladeshi... and the proper indian bengali food is not known or seen anywhere in the internet.
" Patakha " literally means "firecracker" / "cracker" but here it is used as an adjective / kind of a saying for the recipe translating to - "its a cracker of a dish / its a bomb of a recipe"
Not just the north and south pretty much every state of india has a different food culture Every state cooks the same ingredients differently some differences are small some are huge Also do make the recipe you'll love it
6:10 it is extremely different...almost every state is different in terms of food you cam get...and even in the same state different parts can have their specialty as well. the more you travel the more types of food you will unlock.
There are some major differences of Indian cuisine from North, south, east, west, central and north eastern India since these places grow different crops, have different climate, fat and spice choices change and at times even cooking methods change. “Patakha” is a Hindi word for “Firecracker”, one may use the term Patakha for anything that is good, amazing etc. it’s a slang and if used for a woman as adjective it is generally considered disrespectful.
the food is very different in india in north it is more about dairy , in south it is maily about rice and dal batter and in west the food is somehow kinda sweet and in east well i have never tired. let me tell you even now there is very much change of taste.
0:52 it might as well be the same recipe; many Indians who are fascinated by chicken recipes, but are vegetarian, substitute paneer for chicken (and when those same people migrate to US/Canada, they use tofu because it's cheaper... i say that tofu is the same as paneer, but made with soy milk instead of cow's milk) 6:10 India, being the 7th largest country (by area), has quite a diverse range of terrain and climate; add to that all the different religions and cultures, and you get a large variety of food which, forget North to South, it can change from state to state and sometimes within the same state 13:52 _pataka!_ = firework/firecracker, literally from the sound that it makes (but is also used to refer to a really hot -chick- woman); understand that how you may in this foodie context
In India, you will find completely different food in each of the Indian states. Even within the states you travel 100kms the taste changes. Everything from the ingredients like spices, cooking oils choice of vegetables changes and is regional. James you need to come to India and travel across the country to taste the different dishes.
Yes food varies from region to region and also culture and way of making food. for instance you have many common dishes but there are minute difference that makes the food and recipes different from each other in India. Also you can review the recipes of Chef Sanjeev Kapoor.
6:14 ofc it’s humongous difference between north, south, west, east and also north east ( this is where I m from ) but right now watching this video from Malaysia and if any body want to get a quick glimpse of it come to Malaysia 😂
I'll say this, every single region has very different cuisine, they are often abstractly similar but concretely very different in specific, you will often see that. Like an iconic dish like Dosas in south is eaten with masala on the side and in the north with masala as a filling (almost like an aloo paratha). You will see that in meats, with north being more mughlai (rich, creamy, thick) while in the south more thin even dry with a lot of peppercorn (black and white), red and spicy contains red chillies (mostly guntur chillies in andhra pradesh). If you go in east - bihar, jharkhand, orissa, wb, more mustard and watery dal based dishes (compared to rich and thick dals) I haven't been to the NE but that is the final frontier of food of India, me living in India for 30 years hasn't tried So India is big and dense in food, it's impossible to absorb in a lifetime, unfortunately. Even in my travels I have missed out on a lot, recently had malvani and konkan dishes I haven't been able to place it in my brain what flavour it is in the general food map.
I just wish he had a Keema Matar recipe, but I didn't see one when I looked for it on his channel. I've had two different styles, and one was more saucy than the other, and I preferred that, assume it was a north / south divide thing.
Food in India is very very diverse. When we say North Indian that generally encompasses 2-3 states in North India. Jammu is in the North but has food completely distinct from the basic North Indian food because of its geography. Jammu never had tomatoes so most of its authentic dishes doesn’t have tomatoes but has saffron because they grow and export saffron. Similarly, the east side has a lot of mustard oil being used in places like Bengal but further east there will be a little bit of Chinese influence as well as Tribal influences with game meats being used. Go South and there is the Dosas in Tamil Nadu, but further south is Kerala with great Beef and Sea food dishes. Go West and there is the spicy food of Rajashthan but sweeter more fermented dishes of Gujarat. Maharasthra sits between the upper western (Gujarat) and Southwern influences so has its own unique combination. The central Indian cuisine is simple and more tribal because of the location. India is too diverse to be described by a single cook book or cuisine. Its an amalgamation of many many influences. I haven’t even described the influences from the colonising countries like Portuguese influences in Goa and Pondicherry or the British influences in certain dishes of North and even or Bengali cuisine.
As someone who does not own a blender or food processor, I wonder if cashew butter could actually be made to work as a reasonable substitute if used in a smaller quantity and perhaps with less butter. The gravy would of course be quite rustic compared to the blended and strained version Chef Ranveer made but perhaps the flavor profile might be closer to his compared to omitting the cashews entirely? If you make a video recreating this recipe I will definitely watch it!
Hey Chef, in response to your question about the difference between Northern and Southern cuisine, they’re markedly different! Regional Indian cuisine is influenced by geography and climate; as a general rule if you go from the north to the south, it gets hotter, western India is on the coast, hence a lot of seafood dishes; typically as you move from the north to south, the food gets hotter in spices, wheat is replaced by rice, milk and cream are replaced by coconut milk. Would love to see a collaboration with you and Chef Ranbir. Incidentally Chef Ranbir is a judge on master chef India this season.
North/ South/East West they're all different continents of cusine. You should check out tasting history payesh dessert for kings, a south Indian twist for a desert dish.
If you want our remake of chef Ranveer's Tawa Pizza then click here! th-cam.com/video/PiIExyy_DJ0/w-d-xo.html
Chef, learn Hindi !!! You definitely know why !!
Please and thank you
Patak is Hindi word for firework cracker...
Pataka word he used to symbolise explosive, flaver full recipe.
patakha literally translates to fireworks, but it is sort of a slang similar to saying bussin or as Tuco said, "Tight Tight Tight"!
ahhh okay!
Very good explanation. 10/10
@@ChefJamesMakinson basically saying it's a bomb receipe
Yes, the difference in Indian food is VASTLY different from the North to the South, or even the East to the West... imagine going to someone's house in New York and then going to someone's house in New Orleans.... vastly different flavor and dish profiles. I dont know if this is the "perfect" Masala.... but I do know I'm now starving after watching him make it.
Interesting! one day I will visit and I hope you meet chef Ranveer
Jamie getting called out over his butter chicken on an Indian recipe is hilarious! 😂
😂😂
For those without access to Indian grocery stores, kewra is also called screwpine, pandan leaf, and pandanus, which might make online ingredient sourcing easier. Most of its impact is from its floral aroma. It isn't exactly like rosewater, but if you really can't find it anywhere, you might be able to use rosewater or orange blossom water instead, but it would definitely not be the same. The fenugreek leaves, methi, add so much to the aroma, too.
6:09 Yes. And it varies from state to state to a certain degree too. For instance, you might find the same curry on the menu in Kerala, Tamil Nadu and Karnataka, but they taste completely different. Ofc there are exceptions - some things like Sambar never change
good to know!
That's because God resides in Sambar /\
Really? I'll have to disagree about the sambar. At least ime, sambar in Telugu states taste different from Kerala's. Not sure about Karnataka or Tamil Nadu cause I haven't been yet.
Well differentiating Indian cuisines in 4 cardinal directions is as incorrect because even in 1 direction the speciality varies from state to state and the same dish made in a different state tastes different.
@@nish1502 interesting to know. I'll try it someday
0:27 "There is one thing that I like about Chef Ranveer is that he makes all his recepies super easy to understand...."
Best compliment ever!
@ChefJamesMakinson I want to know why, how to avoid mistakes, why "this" works and "that" does not, what can be good replacement, acceptable, different, elevating or ruining a dish. For a noob.
I am the guy that asked you: "Can you make a mathematician cook well? All you chefs are like painting Mona Lisa knowing all about sfumato..."
...and I play accordion and can explain how pressure-waves are modulated by vocal-cords, how your ear resposponds and why your brain have similar response to this writing.
I believe "teaching" can "teach" yourself (when you actually do it, not just teach).
Greetings from India!
Yes, the food is different when comparing north/south.
'pataka" means firecracker when translated, but in this context, 'pataka recipe" means like a banger recipe
Hi! thank you for telling me!
The north, south, east and western regions have extremely different variety of cuisines. It's such a stark difference that if you don't know they are Indian food, you might as well mistakenly imagine them to be dishes from separate countries.
I need to visit!
We use the garden hose outside with a sprayer to clean out the strainers, works well. Always put the strainers in water until you clean them so they dont dry out.
LOL ... that must be huge strainer . CHEERS
There is a huge difference in taste between north and south and i love both of em . ❤
Love it when you review good cooks making amazing recipes. It can bring a more entertaining/more knowledge to recipe videos and also teach people who would otherwise not view the videos proper recipes
Glad you like them! I prefer it as well! haha
6:08 yes it is the food varieties in india are different in every region
Meaning of patkha 13:43 is like enegetic, lively, and sprited hope you understood ❤
But literal meaning is firecracker
thank you for telling me!
@@ChefJamesMakinson in other words my banger recipe
@@ChefJamesMakinsonyou can say patakha is similar to 'bombastik'😂
I made it my self and my family loved it and says you are a good cook because of chef ranveer sir
Cheese and tomatoes: they aren’t just for pizza!
Main difference in regional cuisines is the cooking medium. Sesame or coconut oil in southern India, Groundnut oil in central and mustard oil in northern India. Of course all of them use ghee too. There are some common strands, especially the way vegetables or legumes are tempered. Then there are some hyperlocal ingredients too.
My wife brought me some black pepper from India, and it's like 100 times more potent than the stuff you get at supermarket in both smell and taste.
ahaha 😂😂 I believe it
I don't even cook or anything.. I just find these videos so satisfying and just fun to watch
Cook. Try it. Its fun.
In India, you could see cultural diversities for every 12 km, as well as the cuisine. Every household has their unique process for the same recipe. In cities, they are somewhat monotonous. But still you couldn't find more diversities anywhere else in the World. And we would be delighted to welcome you here😊🤍
really?? it is a very big country I would love to see it
Oooof. Right now my only regret in life is not picking up tomatoes when I went to the store yesterday. I'd be interested in seeing you recreate this one!
i need too!
The dishes vary drastically from state to state, if we compare the north to south the stark difference would be the intake of rice , north prefers the flatbread style Indian recipes where as the south mostly prefers rice this is also applicable to east and west but all the regions have their own versions of flatbreads and rice dishes . But the most common type of food across India would be based on lentils.
We got James before gta 6 😂😂
🤣🤣
6:09
Indian is a diverse country
At every 100 kilometre , food culture , clothing , practices , language (if regional languages is same then accent ) changed
So yeah there is a big difference
Sometime I also wonder how this country is growing with that much regional differences 😅😅
they are united with their heart 💘❤
Each state in India has its own cuisine
6:09 It changes constantlu grom region to region not only north to south india , in each state like example in karnataka costal area vs north Karnataka vs south all are different
Still so impressed that Chef Ranveer goes from English to Hindi so easily. I can sometimes barely speak English lolol
😉
As someone living and working in different parts of India. The reason for the difference is the availability of staple foods and India has a great variety when it comes to agriculture and husbandry. The cheapest and most healthy food you can find anywhere is something that is grown locally. Although we can find all ingredients everywhere now these dishes developed and consumed over decades have created a diverse and lovely platter across the country
7:26 The way you're saying disgusting is so hilarious 😂
really? hahaha 😂
Yes in every few miles or kilometres the cuisines and recipies change in india. Different types of spices used in every house and resturants.it's more like you are traveling in south east asia like malaysia, tailand, philipines, etc this is all inside one single country. In north people usually eat bread like naan , roti and in south people prefer rice
I live in New Zealand and speak Indian, so this was like a mind trip! Great review, James. Thank you so much!
You speak indian? Dont you mean hindi?
Omg, yes, it's like, in your language, different countries. Different cuisines. Very vastly different. Yes the spices and Indian ingredients we might be using are common, but you will be surprised the permutations and combinations of those ingredients can create such different types of food. It feels and taste like nothing at all with each other. Cmon, you should come to India, except flight tickets, everything else would be cheaper anyway. ❤❤❤❤❤
Yesss ! The cuisine literally changes with every state that you cross in India ! We would love to have you in India atleast once . Maybe do like a meet up or a restaurant crawl !
Tbh chef ranveer is not just there to create a recipe but he gives the background of those things like who brought that recipe and best part I love his history lessons. I love this man's work unconditionally.
Now for questions.... Yes it's literally different. Not just north or south or east or west within the same state you could find a totally different recipe of the same kind. Kashmir to Kanyakumari you can see the essence of Indian culture through food. I will give one example of my fav food from the state I am from "rajasthan". We have many sweets and snacks like mirchi vada( deep fried chilli vada with potato filling). This simple pakoda is literally totally different from one place to another.
Bengali sweet to rajasthani sweet India is home of flavours.
And pathaka basically is a slang used to say the thing is phenomenal.
6:15 yes the north and south cousines are very different from each other .
Good to know!
Hi Chef…just in case you are wondering what ingredient Chef Ranveer used as 2 drops of liquid is, it is Kewra Jal (Hydrosol) produced from flowers of PANDANUS ODORIFER plant.
It is produced as a primary product from low-quality flowers or it is mainly a secondary product developed in the production of ether oil or attar. Kewra water is only 0.02 percent of kewra oil. 20 flowers can produce kewra jal, which is mainly used to mildly flavour desserts like rasmalai, gulab jamun or rasgulla. Sometimes, it is also used to enrich biryani.
Try "Bharva Karela" recipe by Ranveer. It translate into "filled bittergourd". Most of the people avoid bittergourd but Indian recipes combine bitterness with spices enhance the taste which is unimaginable to other cultures similar to how choclate combine bitterness with sweet
i cant understand why you dont have like 2 million subs coz ur vids are soo good
Thank you! :)
Really nice reaction chef James & would love to see you make this. Looks really good & tasty. I remember when I first moved to apartment on a apartment building and my neighbors were from India. Such a nice people, they asked me to eat with them many times & they made such a great Indian dishes like: Tikka Masala, Chicken Vindaloo, Tomato rice, Tahri rice & sweet Jalebi, so on.
0:26 can you share the link?
I love paneer, its my go-to protein when I go to an Indian restaurant - so much you can do with it too. I had one with a green sauce recently, which was top notch, but haven't seen on any other menu before
12:00 I did not know such a difference existed. This is such a game changer, tbh, and it makes sense, now that I think about it.
You have to remember one very special thing that we fry the onions then add the spices before adding tomatoes because we want the spices to fry and release their flavour before adding the tomatoes because the tomatoes will release water and there will be no frying but boiling basically, so to fry the spices brings out the flavour. It depends but that is one thing you see most of the time as a basic
Edit: Curd is a fat that can prevent the spices from being burnt and also can be used to thicken the gravy
Yes, different cuisines in all directions. One is yet to explore the deep diversity of all of our dishes across.
you can also add watermelon seeds if you don't want to add cashews 1:43
Or Almonds
@@paramitanandi8137 yeah almond can also be added but watermelon seeds gives similar creamy taste and texture as cashews.
really??
@@ChefJamesMakinson Yes or Almonds too. Or both. It doesn't taste exactly the same but tastes good nonetheless. My dad can't eat cashews, so my mom adds almond paste or watermelon seeds paste or both together. Just soak in the water and make a paste. Watermelon seeds paste is a very common ingredient to add richness to the gravies in India.
@@ChefJamesMakinson watermelon seeds (just the inner white bit) is a hack many local restaurants use to get the creaminess of cashews without actually using as many cashews.
13:51 Pathaka mean "Firecracker" but here it means the recipe has a burst of flavour.
Watching James since 2022 and i would express my deepest gratitude for his bussin reviews and awesome insights....whenever he reviews any indian delicacy i really really get hyped up ...i just love his vibe overall
also whenever james posts that video straight up is in my gtg video while i have my meal
also being from north india i would really like james to make paneer butter masala and hopefully one day uncle roger reviews him
Yes nort and south are completely different cuisines and so does east and west INDIA 🇮🇳
Answers to your questions:
1. The cuisine varies a lot with regions in India. The style and recipes change a bit with each state and even cities, so progressively between North and South, the recipes end up drastically different. It’s common to find “south indian” section in restaurant menus. Butter chicken is more reflective of the northern style.
2. Pataka means “firecracker” - it’s just a colloquial praise for being good.
3. More of a general tip: Kewra water/rose water etc. are added for the oomph - they are not necessary to the recipe (many restaurants and chefs have their own preferences around their use). Non-negotiables for the recipes are the onions, ginger, garlic, tomatoes and the basic spices.
I had to download this video to show it to my mum that a foreigner reacted to chef Ranveer paneer butter masala she told me that he is looks professional she made me the curry and I am telling you it's delicious
Very good to know! ;)
@@ChefJamesMakinson showed your like to my mum she didn't believe it 😂😂
Another Ranveer Brar reaction video, I am here for it. Btw, you should react to Rohit Ghosh, he is a young guy but skilled.
Thank you! I can take a look!
@ChefJamesMakinson He uploads shorts and also in Instagram.
Yes, the foods are different in north east west and south. I can speak from south side : In general or a higher level way of explaining from my end.
Stir fry of vegetables is made without garam masala; we use coconut/peanut/sunflower oil, cumin, mustard seeds, curry leaves, turmeric, coriander seeds powder, and red chilli powder mostly.
For another type of stir fry: (This applies for lady's finger/okra, bitter gourd, spiny gourd etc)
1) we use a powder of garlic, dry redchillies chillies, cumin + salt as one type
2) Peanut gun powder: dry roast peanut + garlic garlic+ red chillies
For stew based dishes:
1) We include powdered coriander seeds, cumin, garlic, pepper, and red chillies for stew-based dishes
2) A variety of lentils specially pigeon peas, chana dal (split chickpeas)
For gravy-based : (This applies for green brinjal, chicken, ashgourd, etc)
1) Dry Coconut powder+ poppy seeds+ cashew seeds + ginger+ garlic
2) Fresh grated coconut or coconut milk
For quick sides/Chutneys (not pickles)
1) Stir-fried fresh green chillies+ urad dal+ fenugreek seeds 1tsp or less + tamarind paste and lots of coriander, garlic and ground into a paste and can add vegetables (I do this for yellow round cucumber)
2) Simply you can fry the raw green tomatoes in the oil repeat the same steps as above
3) This can be applied to vegetables esp (Ridge gourd, ivy gourd )
For pickles that are to be preserved
1) The mixture usually has peanut or sesame oil, black mustard seed + fenugreek seeds paste and lots of salt to preserve along with red chiili powder fresh garlic that is mixed with vegetable (during summers we do this for raw mango, during winters we prep indian gooseberry pickle, carrot pickle etc)
2) There is a substitute for garlic that is asafoetida powder, as some communities in india do not consume onion, garlic due to spiritual reasons
3) some does not consume root vegetables too due to spiritual reasons
For meat-based dishes, yes, that is where we use garam masala majorly. Last but not least, again it depends on region to region and home to home as well on how it is prepared
6:23 for your question here, you'll see a major difference in the cuisines coming from different parts of India be it north, south, east, west and even middle of India.
Most north indian cuisines are dense in dairy with a sweet yet spicy hint to the gravy, they usually eat Flat breads/roti more often with some form of cooked veggie or meat gravy (thick not runny) they use mustard oil, sunflower oil in most of their cooking.
Whereas the Eastern indian cuisine has major influence of Tibetan and Chinese cuisines. There too on occasion you'll spot a combination of flat bread and rice some times but the spices are much milder but fragrant. If we move towards the west of India you'll notice a healthy balance of millets, rice, whole wheat flat breads, paired with some lentil curry (runny) and various thick gravies or thoroughly cooked vegetables, leafy greens, cooking oil most commonly used here is peanut/groundnut oil, towards coastal regions you'll find people consuming fried fish, fish curry, rice on a frequent basis. Towards south, people rarely consume flat breads, but instead have various protein rich items like dosas (crepes), idli, rice with sambar(a form of stew) the food is mainly cooked in coconut oil/coconut milk.
India is a very diverse country and this one passage cannot express the variety of items that we find in different different parts of the country be it any big city, a small village, as we have 1 new language for every 50kilometer similarly the diet and cuisine shows a wide difference from state to state. Although dishes like butter chicken, paneer tikka, Saag, samosas, goan Vindaloo, south indian dosa-Sambar, idli are getting quite famous, but to experience the beauty and diversity of incredible India I suggest you come down here, spend your time atleast 4-5 days per state to get a "gist" of it❤
Just even 100km distance have their own new cuisine indian has so many vast flavour that left unseen
I so can’t wait for the day you can collaborate with any of these’s masters! I know you live in a different part of the world yet hopefully one day you will get there! Will be awesome!
To answer your question about the diff in cuisines between diff parts of India.... HELL YES!
In fact in diff areas/cities within a state, and/or along the same coast line within a 200km (or less) of a distance, flavors change drastically.
Love your reviews!
Thank you so much! :)
6:17 yup it is different
In brief
Starting from the northest part kashmir the dishes use very less spice as we travel from north to south the dishes starts to get spicey(more and more spices are used).from west which is mostly vegetarian to the east which has more number of non vegetarians
In the North of India, people eat more chapatis and are mostly vegetarian, while in the South, it's all about rice and lots of non-veg dishes. Coastal states like Goa, Kerala, and West Bengal love their fish. Goan Catholics have amazing pork dishes like vindaloo and sorpotel -
This is true
Patakha means fireworks, but ppl use it conversation as "it's the bomb, it's fire'. In this context he means the slang"it's fire recipe"/ this recipe is the bomb
Short answer - yes massive differences.
Keep in mind that India is a very old country. Up until maybe 70 years ago, I'd think most people probably never went farther than 10 miles from their village. You have over 800 dialects, 15 national languages. In modern times, a bit more homogeneity has built in through media exposure but the cuisine does vary a lot based on proximity to the coast e.g. or what regional ingredients are most available
Edit: Also I should add that tomatoes and potatoes are both South American in origin, chillies are from Mexico/Central America so a lot of these curries that use them are relatively new in origin
Awesome!
Yes. Even in different parts of north and even in same states, cuisines are diverse af and same goes for south and different states.
6:17
Difference between north India and south India cuisine
1.north Indians prefer to use wheat and refined flour, while south Indians opt for rice .Tandoori rotis, naan, rumali rotis and parathas are popular among north Indians for breakfast and dinner, while south Indians prefer rice-based dishes such as dosas, idlis and appams.
2.North Indian food is often spicy and uses ghee, while South Indian food is flavorful and uses coconut oil
3. South Indian meals often include lighter, water-based accompaniments like sambar and Rasam, which are rich in vegetable and lentils
The fundamental difference lies in the staple ingredients and spices used.
I am north Indian but I really like south Indian food because i eat north Indian food every day and am bored of it😜😜
Edit : north east Indian use ingredients like bamboo shoots , herbs , and greens it is influenced by Tibetan or east Asian foods and they also look like them
if you search on google north east Indian you will amaze to see . I find them cute 🥰😍
👍
This is a very good explanation. Proud of you @Troller444.
I am a South Indian (from Andhra) but born and brought up in Central India (Chattisgarh state). I agree with @Troller444 on most of the statements. There are a few exceptions though.
1) I totally agree with the statement you gave about rotis and rice.
2) Some South Indian dishes (near Guntur and Rayalaseema) can be extremely spicy because the chillies in that region are known to be one of the spiciest in India. However, the place where I used to stay, Vizag, we eat a little less spice. We only use red chilli powder in all our recipes, not the Degi mirch. Afaik, I haven't seen anyone close to our family using Degi Mirch or Kashmiri Chillies in South-Indian dishes. In fact, Andhra uses the maximum spice afaik.
3) Coconut oil is mostly used in states like Kerala and Southern Tamil Nadu. We mostly use sunflower oil, and peanut oil, coconut oil for some specific recipes. This can depend on the family's taste buds.
- Eastern India uses a lot of mustard oil afaik. However, I can be wrong in this. I only know about Bengali food when it comes to the East. Please forgive me here.
4) I agree with the fundamental difference. Just like the culture of India, the food also varies every 200kms.
@ChefJamesMakinson I have a suggestion for you if you go to India. Some might say, I am out of my mind for saying this, but I am still going to say this. Please eat the street food whenever you can (of course I mean the ones which are not beside the sewers) and the one where there are a lot of people. This applies to any city/town you go, irrespective of North-South-East-West. However, if you happen to go to any village, you will be definitely invited to their homes and in that case, do dine there. Their houses might be small but their hearts are huge and beautiful. They will have no filter but they will love you for who you are, and you would taste some of the best dishes ever.
@@srikant519 thanks
Great Video Chef James! Keep up the Good Work! React to more Indian recipes! And while you are on it please also try Afghani Chicken!
Thank you very much! haha I will see
13:56 pataka means fire cracker. in this context it means explosively good.
Its a spectrum of food. But whether its north or south side food you are going to love them all. Pataka means its delicious and mind-blowing.
I love seeing different food and how different the regions and cultures can be from country to country like the Philippines has so many versions of their own iconic dishes
me too, you never stop learning with food
6:08
"Is there really that big of a difference between the north and the south or even the east and the west, with the cuisine?"
YES.
13:50 pataka literally means fireworks but here pataka recipe means bomb recipe/ great recipe
YES!! the cuisine is different, every 200-300 kms the cuisine changes a lot. and considering the different climates the food changes dramatically.
6:09 yes, india consist of 28 states and each state has its own dish/cuisine....
difference between cuisines in india is definitely there ... i am not saying the ingredients are completely different but you can taste the difference for sure... not just regions between india... but in a state there are different types of tastes as well... for example... i am from Kolkata(capital of west bengal state)... and the dishes my mother makes is completely diffrent in taste from the food from Dinajpur(more northern part of west bengal) or Medinipur(more southern part of west bengal)... i haven't tasted every food from every state... but in my state... i can say it with absolute confidence is that food is so diverse you can't even imagine it. And Indian Bengali food in general is extremely underrated... because by Bengali everyone thinks it's Bangladeshi... and the proper indian bengali food is not known or seen anywhere in the internet.
I am a vegetarian among a family of non-vegetarians. This is what I need to make when there's non-veg being made for dinner.😅😅😅
I'm a non veg, and veg food like this is wonderful for non veg folk. Give them a chance to try it :)
@@arokh72 Nope. All mine. They have their chicken or mutton etc whatever they're making.🤣🤣🤣
" Patakha " literally means "firecracker" / "cracker" but here it is used as an adjective / kind of a saying for the recipe translating to - "its a cracker of a dish / its a bomb of a recipe"
That’s a dish worth replicating! Please do. I’ve been learning how to make Indian food for a few years and love the way the house smells afterwards!
ohhh my that colour looks sooooo good im drooling atm.
Not just the north and south pretty much every state of india has a different food culture
Every state cooks the same ingredients differently some differences are small some are huge
Also do make the recipe you'll love it
6:10 it is extremely different...almost every state is different in terms of food you cam get...and even in the same state different parts can have their specialty as well. the more you travel the more types of food you will unlock.
There are some major differences of Indian cuisine from North, south, east, west, central and north eastern India since these places grow different crops, have different climate, fat and spice choices change and at times even cooking methods change.
“Patakha” is a Hindi word for “Firecracker”, one may use the term Patakha for anything that is good, amazing etc. it’s a slang and if used for a woman as adjective it is generally considered disrespectful.
the food is very different in india in north it is more about dairy , in south it is maily about rice and dal batter and in west the food is somehow kinda sweet and in east well i have never tired.
let me tell you even now there is very much change of taste.
This guy does a great contrast to Gordon Ramsay, he looks so relaxed and confident at the same time.
Pataka means bomb in this case bomb recipe
0:52 it might as well be the same recipe; many Indians who are fascinated by chicken recipes, but are vegetarian, substitute paneer for chicken (and when those same people migrate to US/Canada, they use tofu because it's cheaper... i say that tofu is the same as paneer, but made with soy milk instead of cow's milk)
6:10 India, being the 7th largest country (by area), has quite a diverse range of terrain and climate; add to that all the different religions and cultures, and you get a large variety of food which, forget North to South, it can change from state to state and sometimes within the same state
13:52 _pataka!_ = firework/firecracker, literally from the sound that it makes (but is also used to refer to a really hot -chick- woman); understand that how you may in this foodie context
In India, you will find completely different food in each of the Indian states. Even within the states you travel 100kms the taste changes. Everything from the ingredients like spices, cooking oils choice of vegetables changes and is regional. James you need to come to India and travel across the country to taste the different dishes.
then 1:20 when he said "doondh ke laaiyea" which translate to "find it and bring it" it was a nice humor so i though i should tell you :)
13:52 "pataka" means crackers or fireworks, means the recipe is lit 🔥
Yes food varies from region to region and also culture and way of making food. for instance you have many common dishes but there are minute difference that makes the food and recipes different from each other in India. Also you can review the recipes of Chef Sanjeev Kapoor.
6:14 ofc it’s humongous difference between north, south, west, east and also north east ( this is where I m from ) but right now watching this video from Malaysia and if any body want to get a quick glimpse of it come to Malaysia 😂
I'll say this, every single region has very different cuisine, they are often abstractly similar but concretely very different in specific, you will often see that.
Like an iconic dish like Dosas in south is eaten with masala on the side and in the north with masala as a filling (almost like an aloo paratha).
You will see that in meats, with north being more mughlai (rich, creamy, thick) while in the south more thin
even dry with a lot of peppercorn (black and white), red and spicy contains red chillies (mostly guntur chillies in andhra pradesh).
If you go in east - bihar, jharkhand, orissa, wb, more mustard and watery dal based dishes (compared to rich and thick dals)
I haven't been to the NE but that is the final frontier of food of India, me living in India for 30 years hasn't tried
So India is big and dense in food, it's impossible to absorb in a lifetime, unfortunately. Even in my travels I have missed out on a lot, recently had malvani and konkan dishes I haven't been able to place it in my brain what flavour it is in the general food map.
That was a super pleasant video to watch with you, Chef James! Please remake this dish and don't skimp on the chili's !
I just wish he had a Keema Matar recipe, but I didn't see one when I looked for it on his channel. I've had two different styles, and one was more saucy than the other, and I preferred that, assume it was a north / south divide thing.
This is his studio kitchen 5 to 7 cameras here only for shooting you tube videos. And yes all 30 Indian states have their multiple food gormets
Food in India is very very diverse. When we say North Indian that generally encompasses 2-3 states in North India. Jammu is in the North but has food completely distinct from the basic North Indian food because of its geography. Jammu never had tomatoes so most of its authentic dishes doesn’t have tomatoes but has saffron because they grow and export saffron. Similarly, the east side has a lot of mustard oil being used in places like Bengal but further east there will be a little bit of Chinese influence as well as Tribal influences with game meats being used. Go South and there is the Dosas in Tamil Nadu, but further south is Kerala with great Beef and Sea food dishes. Go West and there is the spicy food of Rajashthan but sweeter more fermented dishes of Gujarat. Maharasthra sits between the upper western (Gujarat) and Southwern influences so has its own unique combination. The central Indian cuisine is simple and more tribal because of the location. India is too diverse to be described by a single cook book or cuisine. Its an amalgamation of many many influences. I haven’t even described the influences from the colonising countries like Portuguese influences in Goa and Pondicherry or the British influences in certain dishes of North and even or Bengali cuisine.
As someone who does not own a blender or food processor, I wonder if cashew butter could actually be made to work as a reasonable substitute if used in a smaller quantity and perhaps with less butter. The gravy would of course be quite rustic compared to the blended and strained version Chef Ranveer made but perhaps the flavor profile might be closer to his compared to omitting the cashews entirely?
If you make a video recreating this recipe I will definitely watch it!
Then take a mortar and pestle and make a cashew nut paste with a bit of water. Works well
Hey Chef, in response to your question about the difference between Northern and Southern cuisine, they’re markedly different! Regional Indian cuisine is influenced by geography and climate; as a general rule if you go from the north to the south, it gets hotter, western India is on the coast, hence a lot of seafood dishes; typically as you move from the north to south, the food gets hotter in spices, wheat is replaced by rice, milk and cream are replaced by coconut milk. Would love to see a collaboration with you and Chef Ranbir. Incidentally Chef Ranbir is a judge on master chef India this season.
Chef Ranveer was in London and New York at the end of last year so ti shouldn't be impossible to catch up with him on a future trip.
6:15 Yes, it is poles apart.
Cashews are home grown in Goa, India 🇮🇳
North/ South/East West they're all different continents of cusine. You should check out tasting history payesh dessert for kings, a south Indian twist for a desert dish.
Yes. Indian cuisine is as varied and regional as Spanish or Italian cuisine.