Discover India’s Best Food!

Discover India’s Best Food!

Surajpur, Suryapur or today’s Surat. This city was built in 1510 CE. Today it is a prominent city of India. The world’s largest diamond manufacturing unit is in Surat. It is said that eating in Surat and going to God in Kashi is very lucky for people. And not only food, but the Surati culture. That come and eat and the culture of getting happiness in eating. And I am excited to be in Surat. You know why? Because better breakfast than Surat is nowhere. Gujarat is the land of snacking right? And if you don’t snack in Surat, there is no use. Whether it is morning, noon or evening, breakfast is always served here. I am going to Ujma and I am sure Ujma will make me eat Lachos for breakfast. Because Surati Lachos are so famous. But don’t tell her that I told you, okay? Hi! Hi! How are you? Fine. How are you? I am completely ready. I haven’t eaten anything since last night. I am ready that you will go, take me out, and feed me in different places. Yes. In Gujarat, Surat, especially Surat-e-Locho, there are a lot of places. Yes, Locho. Let’s go. This is old Surat, right? Yes, old Surat. Old Surat. Yes. What is the place called? Maidhar Pura Pipla Sheri Pipla Sheri means Gali Where are we going now? We are going to Gopal I am going to have a plain and a cheese velvet Thank you This is Gopal Bhai, the owner of this shop. How old is this shop? 30 years old. First my father started this shop in Laurier. Your father loved you a lot and that’s why he opened this shop in your name. Yes. After that you started this shop? Yes. Love and Diablo. The system is developed and the varieties have been around for 12-15 years. This is the batter, it’s the same as the one in Khamanwala. Yes. Will you show us how it’s made? Yes, let’s finish this and then we’ll go to the kitchen. We’ll eat there. Yes. Okay, so it is made here. You make the batter here? Yes, we only use chickpea dal in this. We have added this and we have to steam it. It has been 15 minutes and the dosa is ready. We have added oil, spices, sev, salt, chutney, onion and this is the pickle that we have developed. You will get this at our branch. You will not get this taste anywhere. Thank you. Look, there are two things for sure. One is that the water changes a lot when you eat. Be it Jodhpur’s Jalebi, Amritsar’s Chole, Krishnakar’s Baigan or Kerala’s Avyal. It is made there because the water is made for that place. And the other thing is that if you want to eat Lohcha, then you have to go to Surat. Namaste! Whatever you want to say, just give me a little bit. Ranveer ji has done a very good walk, he is going to do more. So it will be digested. You can taste whatever variety you have. Surati Khaja is famous. What is Surati Khaja? Surati Khaja is very famous. Then in winter, they add special items. They call it Salam Bak. Suratis eat Salam Bak a lot. Very good. This is what’s being made. Yes, yes. So, this is a jalebi-like kadhai, right? Yes, it is a jalebi-like kadhai. And this is the dough? Yes, this is the dough. It is made of black pepper paste, flour and turmeric powder. Both the pastes are mixed together. And is it oil or ghee? It is oil. The spicy one is made in oil. And the thick one is made in ghee. So, you have brought the smell of the heart, right? Yes. Okay. So, you make this and add the pedas here. Yes. When did you make this? This is fresh. It is made in the morning. Okay. So, it is made simultaneously. It is not left overnight. No, it is not like that. It is not like that. It is made in the morning. In the morning, the maida is fried and then the pedas are made. Then another base is made of simple maida. Yes. Turmeric is added to it. And you mix the paste like this. Got it. After that, you make it with your hand. Take two of these and press it. Nice. I couldn’t have had a better morning. I was very confused in the morning. Where will I go? Will I just eat Lochoi or more? People kept meeting. Menu got bigger. And conversations kept happening. And the love that Surat people have for food. That’s unbeatable. Unbeatable. I am a big fan of Gujarat’s winter food. Whether it is green garlic, or lilwa, or fenugreek. There are so many interesting winter ingredients in Gujarat that are not found anywhere else in the world. And in Gujarat, in winters, the seasonal feel that comes is not found anywhere else in India. Do you know what is a seasonal ingredient? Fond. So, a Jowar Nagri, which is on the side of Surat, where farmers bring their own Jowar. We crush it, take out the green leaves, and then all kinds of dishes are made. Obviously, I am going there. Shall we? This is going to the field. So this is the first step. In stage 2, it is washed in hot ash. There is fire below, and hot ash is on top. And it is washed like this. Next day, this long cloth is put in and it is broken into pieces. Hardly. And the best part is the rhythm. In today’s urban world, we enjoy eating end product, talking about it. Pork is the thing. You know, in Bombay, pork is in salad, pork is everywhere. Here you realize that the effort that goes into making an end product. Surat Ko Chakha I realized one thing This city believes that there are many people who eat and we should feed them It’s a city that believes in feeding people and we should feed them happily and I am starting to understand what is going to be made tomorrow Any guesses? Namaskar Ji Do you have Mutton Tapelu? Yes Would you like to have that? Yes With Tari Puri How long have you been taking this? 19 years You have been taking non veg since 19 years Non veg, Surat Total non veg This difficult dish, Mutton Tapelu Again, it’s a Katri household dish. And along with it, this Puri. And that is a classic combination. There are these obvious things that you go for in Surat, right? The Undhiyu, the Farsan But then there is a star of Surat too We won’t talk much about it And that is Surati Barahandi How are 12 types of treatments given to meat? And when every treatment looks unique, it is only in Surat. And to understand the Barahandi, all you need to do is walk the lanes of Surat. The lanes of old Surat where there are Barahandi hotels everywhere. Barahandi is being made here. And after tasting that Barahandi, you understand the taste. So, you have started making the Barandi? Yes, I have started. What time do you start making the Barandi? I start selling it at 5 in the evening. And what time do you start making it? I start at 11 or 2 in the evening. I make it for 4-3 hours. You make it slowly. Yes, I have to grind the masala and then I have to cook it. So, what all ingredients are required for Barandi? For Barandi, we have Nalli, Zabhan, Payam and Ghoj. These are 4-5 items. What do you add? This is garam masala This is niyarika masala This is the 12-egg masala. 12-egg and hot masala. Yes, 12-egg is different. Is there something different in the masala? No, it’s the same. Same? Only the Nihari masala is different. It’s different, this also has the same. But it’s a little different. And the paya you make, the masala is the same. Only the taste is different. And how long do you cook the paya? 4 hours. We continue, I started at 11. It will be ready in 4.30-5.30 in the evening. It will take around 6 hours to cook. What is the most sold? Nalli Nihari We have to add water gradually and keep on frying. It is ready. Now we will add water and make gravy. The work of frying is over. Now we will make gravy. In 4 hours, the taste of the meat is completely different. The spices are cooked completely. If the cylinder is long, then the cheese gets more time to cook in summer. And it cooks more evenly. It looks very simple, but it’s very complicated. Imagine cooking 12 cuts of meat in 12 different spices at 12 different temperatures. And imagine that all 12 things are cooked together. Stop. The way it looked like that Ishak Bhai was cutting everything, it is not that easy. And today, I have only cut 5-6 pieces out of 12, but at one time, every 12 pieces had a different taste and a different cut of meat. In Pune, there are many dishes that farmers make in their fields. Either to celebrate a harvest or because they are spending their entire day at the field. And many of those dishes are made in mud pots or pots. Like Konkan’s Pokti Paati or Gujarat’s Umbadi. For me, these dishes are special because They represent India in entirety. Our cultural backbone is agriculture. And to connect that culture with food, we don’t have to work hard. Right? And that is why all dishes that are inspired by agriculture are very close to my heart. And that is why I have come so far to find Umbari. Namaskar Ji Are you ready to eat? I don’t want to tell you any recipe Everyone said that we don’t have to tell you anything Just cut the recipe and add it This is the chutney It is spicy It has Chilli powder It is still there And this is green garlic And then you take the onion, this is called ratalo, this is the purple one, and potato. So if you don’t want to add root vegetables, you can add banana. If you don’t want to add onion, you can add banana. And all these papdi’s, which ones are these? This is also papdi. What is its name? Desi papdi, it is called. This is desi papdi? Yes. These three are all desi papdi. Different types? Yes, different types. And this is wal papdi. Yes, this is wal. So now we will put this in the pot? Yes. Okay. Which pot is it? I will get it. Now papdi After papdi, kand Potato Now papdi again Done? Now we pack it Now it’s packed Now what? Turn it? Turn it Done? Done So what do we do till it cooks in the field? We do Garba How do we do Garba? Let’s go In India, all the food that the farmers have made, that is made in the fields, they have one thing in common, and that is the feeling of endless happiness. You really cannot enjoy real food, if you don’t grow real food. This is called Dakan This is cooked So we just take it out from the middle by cheating? Yes, we just check it If it is Dayan, it means it is done It is cooked properly Now we will add Chhaas, Chutney and Umbadi And after this we have to eat food too. Let’s see with the chutney. What is there in the chutney? Peanuts. Coriander. Green garlic. Salt. Spicy. The chance was very good. Thank you for doing this. Thank you. If you ever come to Mumbai, do let me know. My wife will make Malwani food and I will make Punjabi food. We will make Gujarati food. You will make Gujarati food. We will do potluck there. You know, with food and snacks, there are many things to do. emotions and I don’t know. Locho Banatai You know kitchen accidents are beautiful There are many dishes that if there are no mistakes, they don’t cook Because sometimes if the dish doesn’t cook as you want it to Then also a lot of things can be made, like locho I don’t know how much is true and how much is false in this But the fact is that someone had to go to make something and something was made Hopefully it is true even if it is not true, it’s a nice story This chana dal has been soaked for at least 4 hours After soaking, I am going to grind it in the mixer We’ll add some water. This fermented batter is ready. We’ll make it thin with warm water. And we’ll leave it to get sour. In a bowl, we’ll add peat. Chopped onion. Nice. Pork. Green chilli. Green garlic. Let us fold this. Salt. Done. It’s done. The batter is fermented. After that, what should I do? Chutney. I make beetroot chutney. And I make a pickle. That pickle that they made at Gopal is very inspiring. For the pickle, green chillies, green tomatoes, peanut oil, gram flour, green chillies, and green tomatoes. Grated ginger. Nice! A little vinegar. Now what’s left? Beetroot chutney is very simple Singdana Teh Chilli flakes Chilli flakes and fennel And this finely chopped beetroot Salt Water Orange, beetroot, classic combination I am adding a pair of grated beetroot chutney. Lovely! Till the time the steamer is steaming, I will add the vadas. Now the poha and kudde are half done, I will take them out half done. Okay done, on one side vada is ready, on the other side chutney is ready, pickle is ready and back to my multi kadhai. There is a reason why it is called multi kadhai, because I can steam idli, dhokla, khandvi. Anything that I want steamed, I can steam in this. Multi purpose kadhai. There are many people who have never heard of locho, they say this is raw food, how can a raw thing be good? First thing is that it is not raw, second thing is that it is not raw because it is soaked. And if you soak the lentils, their nutrition value increases by 12 times. So this is 12 times more beneficial than eating lentils. It’s not raw. I’m chopping green garlic. I’ll add some to the pickle. In the chutney. It’s very cold outside. What are you making outside? Lucho. What? I tell people that my brother is the most lovely, the best, the most beautiful, like my brother. And you are doing Lucha? Hey, don’t eat chillies! Don’t eat chillies! Tomatoes! Oh, green tomatoes. No, I mean, it’s a fact. Someone must have said that you were making Khaman, so you became Lucha. I didn’t make Khaman. You said, if you became Lucha, then let it be Lucha. Come on, please come. Whether you eat or not, you should praise. They say that you should not praise while eating. And if the food is good and if you are enjoying it, then you can’t stop eating. I am frying Pohan Khodai. You know why? Because it is more fun to eat than to eat. And if you want to feel more fun to eat than to eat, then Surat Aam. Hi Jen! Hi Ranveer! How are you? I’m alright, how are you? I have seen you in the book, now I’m seeing you in person. Nice to meet you. But it is a lovely book. Thank you. Let me tell you that. And I was coming from there, that’s where I saw Water Apple. Okay. star fruit what else we have? Bimblis, Bay leaves, is that cinnamon leaf is it? yes these are the spicy ones yes and we wrapped the patradis in this in these leaves but your patradis the Catholic patradis is different from yeah but where can I find a good patrade in my house? My house, any time Yeah nice. So overall if we look at the Mangalorean food, there is clearly Konkani influence, GSB influence, Catholic influence, Muslim influence. Where do you see the influences in food? Some dishes that are typical to them. We, Mangaloreans, have to have fish for lunch. Fish curry, fried fish, vegetable. Vegetable is a side dish, like you can say. When you came back from Kuwait, how did the book happen? I was always interested in cooking. So when I came back after the war, we came back from Kuwait, the editor of Konkani weekly asked me to start a Pokhari column in the paper. That’s how it started, it’s a weekly one. And the recipe is boiled up, my friend suggested why don’t you bring out a book. So the Konkani book came out. So there are two things that I want. One is definitely the book and second is the Matra Day also. So my Mangalore mornings meet. One is Jane aunty’s birthday and the other is Jane aunty’s book. I am all set. Hey! Hello! What’s up? Hi! How are you doing? Good, good. Thank you very much and I’m super excited. I’m excited too. Let’s get eating. Perfect. Haha. It’s a lovely place, ya. It’s one of the best places to find pork here and they specialize in Catholic cuisine. And what are they famous for? Basically all their pork dishes. Ah nice! Chilli Chilli That’s the pork indar Sir, hotel and this is the paan And that’s the white chicken curry that they have made White chicken gurma, yes These are the softest idlis you’ll ever find Thank you So that’s the rakthi Yes What’s next? So you can try the pork chilli Rakthi for me stood out ya That’s the indar You know while making it, it is quite oily So good So where are we going next? So next we are going to my favourite seafood place. It’s called Machli. I’m going to go missing for 6 minutes and then see you at Machli. Perfect. I’m going to continue eating then. Hi Hi Chef Good afternoon Sorry I have this habit of sneaking into kitchens Not a much of a problem But I have had a lot of Bafad I have had a lot of Bafad But I have not had such a pork Bafad Thank you Chef And considering you are already playing with pork Is it possible to learn how to do a Bafad? Definitely Put pork Put in a little bit of water Bay leaves Cinnamon Ice Some rock salt Some garam masala In house bhafat We are adding the onions now So what goes into the bhafat masala? I think every family has their own Yes, yes. And that’s the speciality. So, each pork bhafat can taste a little bit at different houses. Everything that comes in the garam masala, that’s the main ingredient. Thank you so much and sorry for sneaking in. No problem, sir. Thank you. You’re a kind gentleman. Thank you. So that’s the lady fish, we call it kane and that’s sirma and jal. Everyday they go to the docks at 4.30 and pick up their fresh fish. This is my favorite. You have to have this. They have two versions here. They have the boneless crab hero also which they give you de-shelled. But this is epic. Hi. So we’ve already met. But how did it start for you? My parents were into catering from the past 30 years. So somewhere we have this connection with the food industry or something. So what is this now? Kokum Rasam. So good! Beautiful, stunning and all the best! Thank you! You know there is one dish that symbolizes Mangalore and that is Mangalore Ghee Roast. And all the recipes of Ghee Roast are everywhere, you always get confused. And for me one of the agenda was that whenever I go to Mangalore, I have to check that box that they have to bring Ghee Roast Chicken recipe. So research of Ghee Roast Chicken starts and stop number one Shetty Lunch is done. Namaskar Sir, Abhim. Thank you for your time. You know, in Mumbai we have so many Shetty restaurants, Mangalore food, so many lunches, and every place has a different Gheero’s Chicken. So, my always thought when I go to Mangalore, I want to see and understand how a Gheero’s Chicken is made. And somebody said, boss if you want to go to Mangalore, you have to go to Shetty Lunch Home, eat the Gheero’s Chicken to understand the Gheero’s Chicken. Have a look at the kitchen. The Gheero’s is happening right now. I’d be more than happy to. This is what goes into the masala right? Yes, this is the patni chili. We soak it for 20 minutes minimum in water. Then we drain the water and then we use all these ingredients altogether. Everything is raw. These ingredients go for grinding. along with the chilli and basically we do a paste out of it. This is the chilli paste, soaked chilli paste? Yes. So we just soak the chilli and then once it’s soaked, we put all the ingredients and grind. Got it. And how much ghee do you roast it in? Basically for one kg chicken, we need 200 grams of ghee. Now the pan is hot, put the masala. Dheera dheera, very slow heat. So now I’ll add the chicken. So we’ll keep cooking, keep adding ghee, keep cooking, keep adding ghee. What are you looking at? The question is not whether I will eat the whole thing or not. The question is whether I will take back a good Gheero’s Chicken recipe. And the answer to that is a yes. Thank you, thank you, thank you so much. You are very kind. Thank you. How long does the boat take to reach here? Does it come in the morning or in the evening? I have been to many fishing villages in Thailand, Singapore, US, Japan But Indian fishing villages have a real heart Because you can sense real risk, real pain and real gain You know when I was watching the sunset on the fishing boats I was sitting on the fishing boats and I was thinking that the story of Mangalore has not yet been completed I still can remember the story of ghee roast So I called Shreya Hopefully, hopefully she has a clue Actually I am sure she has a clue Ah! Terrace cooking! Yes! You have a lovely terrace! Thank you! I love making heroes so I wanted to show you how I make it. What do you put in the paste? You know, first things first. So this is basically just bed ki mirchi that’s soaked for 24 hours and then we make it into a paste. And we add a few pods of garlic in it. Garlic? Yes. Let’s start? Yeah. So just gonna put this paste that we’ve made. It’s ready to start adding our ghee. Get that aroma as soon as we put the ghee. At this stage, we add a little bit of cashew nut. Perfect! Done? Yes! This is what we are going to cook it in? Yes! Add ghee to it. Yes, I think so. So, here is my chicken. So, the chicken has been marinated with just a little bit of salt and a little bit of ghee. So, I am just going to mix the ghee. So, once this is done, I am going to add the masala. That’s it, I’m going to just mix it and just allow this to simmer. I’m just going to cover this up. While we are waiting, I have one surprise for you. I’ve heard my aunt and grandma make a pillow, banguda pillow and cheese. And they are going to show you how they make it. Namaskar I am Yashav Mani and this is Amma, my grandmother. So before putting it on boil you put the raw ingredients? Yes, absolutely raw ingredients. Onion, green chillies and ginger, slit. That is done. So that you know, it blends into this. So then we just put in the macarons and it simmers for 6 to 7 minutes. That’s all. All you are doing is covering it in? Yes, yes. After this no later? We’ll just cover it? Yeah. And then later just coconut oil and garlic cloves and the magic. Yes. Yeah? Yes. Thank you. Pleasure. You know, it’s not the first time this has happened to me. That I came here to understand the complications of a dish. It’s a very complicated dish, let me understand that. And all I’m taking back is the fact that it’s actually a very simple dish. And the most complicated simple dish has to be made right. It’s very difficult to get a simple dish right. And I think sometimes that’s why we as chefs confuse you by adding too many things and say it’s very complicated. Food is not supposed to be complicated, is it? What a morning! I thought I would come to Udupi and chill out But then I got a burden It’s a happy burden Eat more to understand The journey of the Gheero’s Chicken that started in Bangalore, from there a curiosity aroused, Shreya helped. But the story still was not complete. The story was still going on in my mind. And hopefully the story will come to an end here because Shri Tejappa Shetty had invented Ghee Roast Chicken here for the first time. I am in Kundapur which is 45-50 km outside of Orofi. And this is going to be worth it. I don’t know what I will do but I will go straight to the kitchen and ask some questions. I think that will help. What you can definitely sense is that the dish is very simple. And the bedgi is the life of this dish. And not many spices go in it. And what I really like about this dish is that there is a thick cashew chicken kind of a gravy that is added to the masala for that. There is something about old places And I always say that whether it is the power of the place or the luck of the workers or whether it is the fortune of the people that started it. And in Udupi, Mitra Samaj is one such old place. Started in 1949 by a gentleman. So if I want to understand Udupi restaurants, then a visit to this place was really important. And the best way to visit is through the kitchen. How are you, Zambia? That’s your father? Yeah, this is my father. Late N.G.A. Cholda. The Cholda family is famous in all of Udupi because they started this whole culture of restaurant. We are descendant of a large family called Cholda family. Gopal Alda is a pioneer in the entire family. Way back in 1947, when things were very primitive, he started a small little hotel, tea shop called Mitra Samaj. You know what I’m here for? I am here for the Goli Bhaji and I am here for the halwa and some filter coffee. Is that alright? Yes, thank you. Right, fine. When someone is in the food industry, they always think of making something like this. The place I will leave behind, the place that I will remember, I know and understand that the place where I am sitting is very powerful. And this city is very powerful because this city has taught a kind of South Indian restauranting to the whole world. That’s why Udupi is so powerful. It is the city of restauranting legacy. And Mittal Samaj Cafe is the epicenter of it. Udupi is the birthplace of Jagadguru Madhavacharya, who is the founder of Dvaita philosophy. 800 years ago he took birth in Udupi and established Lord Krishna in Udupi and established the Dvaita philosophy. So, especially Madhavacharya was Brahmin community. That’s why I thought that Brahmin community is Shivalli Vaishnava Brahmin. So Udupi means the original place of Shivalli Brahmin. Especially in food, Udupi Shri Krishna is called as Anna Brahma. So that’s why throughout the nation that is the only place for Annam Brahma it should be. That’s why Annam Prasad, food is the special segment in Udupi. Because of Madhavacharya and because of blessings of Lord Krishna, Udupi food is famous worldwide. So this story started in Mangalore And where there is a huge demand for non-vegetarian food 50 km away from Mangalore, suddenly there is a contrast Because now there is peace Peaceful mind, peaceful soul And that peace comes from food Not from food And when vegetarian food goes into the body Okay. So, Satvic thoughts come. And that philosophy emanates from the mud. And it is very important to give the essence of that philosophy to Shivarlis. Some dilemmas are good. Some doubts are good. And now the doubt is, what should Ranveer Bazar make? On one side, there is Udupi’s vegetarian food, which is kind of pulling me towards it. And on the other side, Bangalore’s knowledge. Difficult choice, huh? The choice that I have made is the Gheero’s Chicken The story behind it is that everyone is trying to make the Gheero’s Chicken from the Kunda Pur Shetty Lunch Home The story is very interesting I thought, let’s try to make a story that is a part of the story Gheero’s Chicken So what’s the plan? The plan is that Everyone has tried Ghee Roast Chicken, I will try it too. I will try and do what I think is a good Ghee Roast Chicken. And after that, I will fill that chicken in a pav and make a nice mini burger. Hmm? So Ghee Roast Chicken Sliders. Bedgi Chilli. I have soaked it. So if you see, it’s nice and fleshy. Fleshy Chilli is very important to make Chilli Jam. And Bedgi is a nice fleshy Chilli. So what’s happening in this dish? Scientifically, there are two things happening. One is that sugar is getting caramelized. Chilli also has sugar. And the second and most important part is that chilli has pectin in its skin which makes it a jam. At this stage, I won’t add anything at all. Texturally, this has become a tight jam. A black jam. Now, this is going to be a little bit of a mess. Another scientific process is going to start in the jam Which is called emulsification And emulsification means to add ghee to anything I love this smell See, ghee is tasty for anything Done Now I will put this in this bowl Okay? It is not that spicy The sweetness is coming out more On the other side, we have cashew powder This jaggery, I have roasted it. In the meanwhile, I have made a gravy to boil the chicken. It has cashew nuts, jaggery, a little garam masala, salt and roasted chilli paste. So this is the gravy. The idea is the same, we have to halve it in this gravy. And a little bit of water. Now I am cooking this chicken with this gravy. Later, I will cook this chicken. I will add the masala and roast it with the ghee. But here I am only cooking it 50%. On one side the chicken is half done. On the other side the masala is also cooked well. Now we will cook the chicken as much as we can. Now that it is ready, I have moved everything into one. Just need to season it and make it ready. Some salt. It is very important to make the spices and then grind the chillies. For a bit to ferment for the natural sourness. Now for the salad. If I am making a slider of this, I will give the salad along with it. Now I will make a tempering of curry leaves and mustard seeds. The oil is ready. In this goes mustard seeds and black pepper. And curry leaves. Salt and curd. This is a cucumber salad. Nice. Now it’s very simple, you have to pull it. To pull it, I’ll use a fork. I’ll pull it hot. Nice. I’ve taken a bowl. I’ll put the chicken in the bowl. And the masala. And ghee. Aha! Slider bread In our case, it’s Pav And the salad Contrast is a wonderful thing. On one hand, spicy non-veg food and if you go 50 km away, then satvic, vegetarian, peaceful food. And when this contrast is reflected in the culture through food, then it feels like, why did we not travel before? Travel as much as you want. It is never enough because you are waiting for all these contrasts to happen. Thank you. The story of the food of Afghanistan is the story of the chili. And when I came to Phubli, I had in my mind that I must visit Bedgi because that’s a pilgrimage to the chillies. There is a kind of pilgrimage to the people who love chillies. And here I am, I have come to Bedgi in the morning. First I will greet the chillies. And after that I will eat the food with chillies. How’s that? My grandmother used to say that you never get fruits before time. And secondly, you never waste your hard work. Agriculture is just a reflection of that. The story of this fish starts from here. After that, there is processing. And in today’s times, it is a very important part of the history. How are you feeling? Like meeting a friend at his home I feel like I have taken a long journey to meet a friend And finally I am meeting a friend Welcome to Bedmi The taste is amazing Right? And ingredients are truly a chef’s best friend So, here I am So many chillies, so many kothal, so many people, so much Kashi I think at one place it is very sad It has been a history of this land for more than 100 years Our elders have Today, Kanyakumari is known as Bediya in Kashmir and in foreign countries. More than 1 lakh people here know about the pepper. and all the goods are sold. There is 25 gold storage. If the price has gone down, the farmer did not get the price, to keep it, there is 25 gold storage arranged here. So, what defines Bedgi? I mean, Bedgi Mirchi which we… How many GI indications can be given that a village’s chili is called Bedgi? Or a 100 km away chili can be called Bedgi? Or only Karnataka’s chili can be called Bedgi? There is a market for research for 100 years. That’s why we come 100 km from Kutte. There are many people who buy here. There are 400 people, 200 people who buy. But it is certified. The centre certifies that this is a red pepper. You can tell by looking at it. It’s been there before. The red pepper is very good. This red pepper is from Bedgi, Andhra, Ghatur. If 365 days are spent in a year, that much red pepper is used. One woman breaks 60-70 kg of red pepper stems. And this is a process that has not been done by a machine. 5-6,000 women are in APMP. Who just do this. No machine can do this. So, from here, after the weigh, the factory will go, right? Factory will also go. Raw chillies also go from here. Okay. The badgis and chillies also go for oil extraction. Ah, because the color of the oil is very unique. Yes. Thank you very much. We need 8-10 degrees to dry the leaves. This is for crushing. Got it. And this is the weighing skill. I am so excited to see the factory sir. India has a lot of chillies. One of the most popular chillies is Bhajji Chilli. And the other one is Guntur Chilli and Varangal Chilli. This is the best chilli in the world. This is not only in Karnataka, India or in Asia. This is the highest colour and lowest pungency chilli in the world. The special thing about this is that it has a flavour and taste that is not found in any other chilli. The colour pigment of chilli is only soluble in oil. Hey, hey, Trev, how are you? Nice to see you here. Welcome to Oogli. Very good to see you. I had a great day. Alright, how was the party? It was excellent. I saw so many chillies. Really? It was good. Alright. What are you eating? This is tempuri. But then I will take you to a very, very unique place. This is like a really popular thing. You need to try this since you are here. One ghermet mati. What is this sir? Suka tomato? Suka mati. How many years have you been making ghermet? 10 years. This is more of an evening snack actually. It is very good. Very nice. Things are doing pretty well in Roeblee. What do you eat? Ghermet. Ghermet and Mirchi Bhat is next. Two most popular dishes here. Apartham that you get all dosas and hales. Everything. Then you get the Indian-Chinese food. You have to have this with tea at 6.30 pm. Yeah, that’s the whole idea. You wrap it from work and then this and a mischi bajji. And tea. And that’s how we eat. Next you must definitely try a dosa which is not an ugly dosa, it’s a tavan giri dosa. Very interesting dosa. I’m ready whenever you are. Yup, let’s push. In the north, they call it soft dosa. They give you a cold dosa, a raw dosa, a white looking dosa. But if you say crispy dosa, they will make it extremely thin. You don’t get the concept that dosa can be crispy on the outside. and soft on the inside. Right, right. And that for me is a very South Karnataka thing to get right. Yes, yes. Actually there are two types of Medido sir. One is what you get in the Bangalore side but it is quite different. You will see the texture is also quite spongy and the Chatti is very soft. He has love in it. It makes it ridiculously delicious. But it’s a calorie bomb. This is our guys. When you travel, you realize that the India we call India is different. Everybody in India is different. And there is a different India every 50 kilometers. Whether it’s food, language, culture, beliefs. Right, right. It’s a difference. Correct, correct. That’s what makes this country the best, I wonder. This is the ultimate comfort food. Even though it’s Punjabi, it’s the ultimate comfort food. With all the ghee inside. It’s made in a pattern. Every night I get tired, I go to sleep. I wake up in the morning and think who will I meet today? What will I get? Who will I meet? What will I eat? New people, new place, new food. The interesting thing is India never disappoints. In India, people and their faces never stop smiling. The taste of food never ends. And that’s what has made this journey really exciting. India is really made to be tasted. Beautiful morning in India I was wondering where to go And then I made up my mind to track history Because what happens is that history makes people happy And sometimes food makes people happy I don’t get to meet him because he’s not used to eating. Everyone tells me to lose weight. And in the village, they say, if you don’t have a stomach, you’re not a boss. Tell me, in Southside, one thing has increased a lot. Coconut water You can’t find coconut water in Northside And you can find it very expensive Coconut water is not that cheap You can drink it all the time And secondly The name of this place Dar o’Lantern It’s so simple. It’s so simple. And then… It doesn’t come out of my mouth. I get tongue-tied. It’s like a practice. Practice. It’s done. It’s done. Teer Chala Palli. Dharwar is a small city but there is another history hidden in it. It is the 175 year old history of Peda. Peda came to Dharwar 175 years ago and today it is a GI. The Dharmwadi peda is famous all over the world. The funny thing is that some people left their homes and started a business like this. And today, business is a topic of a big conversation. Shall we listen to the story of Dharmwadi peda? My great great grandfather whose name was Arjun Babu Singh Dhaka. So the same name which was kept to my father. So he came down to Dharwad. Dharwad Peda which is very famous and has a GI tag now. So we started manufacturing a small culture. like 1 kg, 2 kg. After that my grandfather Ram Ratan Singh, he set up a shop. It’s probably like 175 years but it feels very proud to be associated with Peda and people say that Darwad is known for Peda. I guess that’s what we have earned. Sir, Namaskar. Can we taste a Peda? Sure. Where is this being built? Yes, in Dharod. Will you show us? Yes, I will definitely show you. Let’s go. How old is this plant? It is 40 years old. Okay, this plant is also 40 years old. Do you know what I like, Vishnuji? I like that… It doesn’t feel like I’m in a factory. And the food is very important to be organic. Because when it is food, you know, it can’t be recreated in a factory. And that’s what I like. The organic atmosphere, the cow’s cage, the cheeky garden. One of the most pleasant entries into a factory, I must say. Milk is made from 5-6,000 litres of milk. How much milk is made from 6,000 litres of milk? 4,500 kg of milk is made from 4,500 kg of oil. What is the production of milk? Milk production. When the milk is made, you add sugar to it. Yes, we add sugar. Do you add sugar to it? Yes, we add sugar. Do you add sugar to it? Yes, we add sugar. Do you cool it down? Yes, we cool it down. The wood comes on the machine and it is portioned. It is made into a ball and then it is left in the mill. Where are you? I left you there. You came to the factory of the peda, you left me there and you fell on the table. You did this wrong, this is your fault, you came while following me. I have to follow you, leave me. I can come anywhere for a ride You like it so much? So you’ve found 4 boxes now? I’ve found a new habit of following Someone will catch you and put you in jail Why? I get caught anywhere So I’ll tell you I’m with my brother I’m his assistant I’m his driver I’m everything to him So this journey from Bedgi to Hubli I have this chilli with me And this is not a chilli, it’s a key Because it will open another lock And that is the lock called Saugee food Saugee food is probably one of the most spiciest in India But it’s also very misunderstood A lot of people just dismiss Saugee food as Oh, it’s very spicy I am going home from a friend’s house She asked me to bring some chillies, I will teach her how to eat The chillies are here Let’s eat Hello Ji, Hello Ji, Shastrikar Welcome, welcome to Hoopi Here you go, your chillies Hi Radhika, Hi Geeta Hello Ji, Hello, Lovely Nice meeting you sir See what he has bought for you Thank you so much Let’s start the matter Oh my God! So what are we cooking? We are cooking Mutton Curry and Keema Bhots. Just put the oil here. Yes. Add the curry powder. So we are marinating the mutton. Yes. Ginger Curry paste, salt and coriander powder. So this is the typical Savji Garam Masala. Yes. So now we will just mix it. So we put this in it? Yes. We need to fry it. Fry it well Add a little tamarind water Now I will add this coconut paste to this We can add water now Add some coriander leaves Close and cook now What is the next dish? Next is keema Add turmeric powder Add ginger garlic paste You know, the more you think, the more you have to add. No, this will take a little medium, then the curry will take a little medium. No, then I will add the meat. Add coriander powder. Okay. Here, our paste is also ready. Now we will make the balls. Soy sauce. Yes, soy sauce. What are you adding? We are adding a little bit of dry powder. Okay. A little bit of turmeric. Turmeric. Salt. Yes. We are adding coriander powder. A little bit of water. Water. Yes. I am ready for action. Actually, the story of Khubli is most interesting to me because this story is from Bedgi to Khubli to Darwar. We just touched on so many facets that it is very difficult to justify all of them in one dish. I know what I have picked up. I will try to justify the peda. That 175 year old legacy of Darwar. Let’s get cooking. So here’s the plan. The plan is very simple. We make cookies out of peda and then we frost them with peda. So cookie cakes. To make cookie dough, first we have to sift flour. The rotary flour sifter saves a lot of effort. The sifting is very even. And done. Approximately 300 grams flour. After that, peda. This goes in for creaming. Done! So I have creamed the peda Once it’s all creamed, I will take out 300 grams of peda 200 grams of butter So this goes back in Time to cream I will add a little bit of saffron You can make food that is simple so that people can remember it for a really long time Okay, now it’s time to add the flour Slowly, there shouldn’t be lumps Now I am going to knead it with this beautiful colourful rolling pin. This is important. I will use a pallet knife under the dough because if I don’t use it, it will shrink. And now the cookies. 180 degrees, 20 minutes. The more the fat is in the cookie, the less heat it will take to bake. The more the fat, the lower the heat, the longer the time. Part number 2, whipping cream. What are you making? It smells so good! I am making something good out of a tree. What can be better than a tree? It’s my own property! Tell me what you are making. I am making something good out of a tree. You make one thing. Do you remember that? Srichrapalli I will wash the truck, the tyre, all the utensils, the broom, the broom, everything But I remembered it with great difficulty I will remember it and come Srichrapalli I will ask you the spelling too Hey! Okay, I will put this in the bag And the cookies are ready, Renvi Brar! I have to cut the fruits. Where’s my chopping board? And where’s my knife? Thanos? Plating? There is a Peda and it is very important to have sugar on the Peda. This is not a Peda. You said you will make something better than Peda. Peda se naa badiya kuch nahi aasa. Kya naam hai? Peda Cookie Cake. Peda Cookie Cake? Peda Cookie Cake. Peda Cookie Cake. Peda Cookie Cake. Aajo bacho. Aajo. Kya naam hai aapka? Anaya. Aapka? Tani. Music Music What?

Chef Ranveer Brar travels through India’s lively cities, uncovering distinctive flavors and mouthwatering recipes that celebrate the country’s rich culinary heritage.

00:00 Episode 1
23:34 Episode 2
48:21 Episode 3