印度料理為什麼要徒手吃？美味咖哩的秘訣是什麼？印度主廚解答網友問題｜名人專業問答｜GQ Taiwan

I'm Chef marinarani let's answer some questions from Twitter this is Indian food support [Music] Molson heart Indian food is always served with yogurt why is that yogurt serves two purposes number one it cools the heat from the spices number two it's a great digestive also fun fact about yogurt it's used a lot in marinades especially North Indian Cuisine the enzymes and the yogurt help tenderize the meat just as we use vinegar a lot in cooking in certain types of Cuisines we use yogurt in India at Theresa on Twitter how is food different in different regions of India great question let's look at the handy dandy map India is a subcontinent so it's best to think of it as a continent like Europe where even though there's a similarity between the different types of European Cuisines they're still distinct and individual North India so this is where the Himalayas are the great mountain range a lot more Dairy a lot more protein based and also this is where the parisians and the Middle Easterns kind of made their way down and invaded India bringing with them Meats goat lamb chicken peacock over here on the West Coast Gujarat a lot of the cuisine there influenced by East African ingredients think Tamarind think okra was brought over the chickpea is especially popular in the state of Gujarat South India is tropical it's humid it's hot food is funky fermented and spicy so over on the other side in the Bay of Bengal to Bengali Cuisine it's famous for its sweets these guys are masters of converting milk into the most incredible Confections you've ever had at lemming0s asks can you explain to me why chicken tikka masala is British so after the colonized India for 150 years obviously a lot of Indians went to England set up shop and many of them open restaurants some famous restaurant here in Glasgow invented chicken tikka masala Legend has it that this restaurant here was trying to figure out a way to use leftover tandoori chicken he wanted to put it in a gravy or a sauce that wasn't as spicy so he used a can of tomatoes crushed tomatoes added some spices yogurt thrown the chicken and boom ctm or chicken tikka masala was born at shefali Ottawa what do you know about East Indian spices health benefit I'm guessing you mean as an Indian's not the eastern part of India we were happily just Indians and then Along Came Columbus and now there's West Indians and Native American Indians okay let's just talk about Indian spices they absolutely have health benefits turmeric is the most popular and the most well known for its anti-inflammatory benefits turmeric also has antibiotic benefits we use it on cuts and wounds often ginger for digestion black pepper for blood pressure yes spices of lots of medicinal benefits I mean look at me just a picture of help at the spice tailor you have the greatest influence in Indian Cuisine white people Europeans Persians Arabs middle easterners India has been occupied and colonized for thousands of years but the most recent and most important influence on Indian food was probably what the Portuguese came through the Americas and picked up chili peppers tomatoes potatoes bottom to India and transform Indian Cuisine so it's hard to imagine but until about the 15th century Indian food really wasn't that spicy before the chili pepper no real heat after the chili pepper just heat all the way at Cousin Carl why is Indian food not more popular defined popular that's about almost 90 000 Indian restaurants in America I would say that America is probably the Last Frontier for Indian Cuisine and most of the rest of the world Indian food is extremely popular in fact in England it's probably the national Cuisine of that country the majority of Indian food in America tends to be either really heavy or it tends to be really spicy well that's not true actually of the cuisine in India so there's a whole host of young chefs that are now cooking the kind of Cuisine from all over India that's going to change the way Americans think about Indian food at Pink Panther yeah someone tell me why is this Dosa thing everywhere because it's delicious it's quick and easy to make here let me show you so first you need a thick metal cooking surface preferably a griddle that's completely flat next dose of batter what it is is you soak rice and lentils overnight then you grind them up and then you let it ferment and then with a flat bottom spoon spread the dose out starting from the center you're trying to get it as thin as you can without tearing it and then with the stick butter come in and do the edges first and this does two things besides adding deliciousness it also helps the Dosa come off the flat top easy and make sure that the outside of it is that perfect amount of crispy but unlike a pancake we're not going to flip this over and cook the other side you can put any kind of stuffings you want on the inside grated cheese spicy mashed potatoes a leftover chicken from your chicken curry and then once you're done you fold it over not so bad Dosa given that we're doing this for tech support at ASV puddle why are these tick tockers saying Trader Joe's Indian food can't miss bro it's actually terrible whoa whoa whoa whoa whoa some of it not so great some of it's pretty legendary I gotta say if all the Frozen Indian food that I've tried especially as a college kid Trader Joe's more often than not nailed it at bird a serving size samosas is the same as the serving size of Samoas right are you talking about the Girl Scout cookies let's set the record straight samosas that's what it looks like this thing probably goes back thousands of years I've seen these maybe dough and on the inside can be anything you want but traditionally in India there's spice potatoes and peas these smell like aromatic spices so I'm picking up a little bit of cumin a little bit of coriander do I sense a asks incorrect way to eat Indian food with your hands there's no correct way to eat Indian food poor Indian families didn't grow up with utensils if you think of the knife and fork it's more of a modern day European style invention yes so traditionally I still like getting in there with my hands the Roti and the prata is a great vehicle for picking up your curries and sauces but you can rock a knife in Fork nobody's going to judge you if you're going to eat Indian food with your hands use your right hand and try to keep the food below the first knuckle it's just etiquette at the editor in Chic wants to know is a real difference between Indian and protein Roti we all seem about the same to me let's start with the Roti the most basic of Indian flatbreads is the tortilla of India you just take flour water Touch of oil make a little ball roll it out cook it on a flat top and you've got yourself a roti burrata is roti and steroids it's Roti with butter or some sort of oil or fat added and layered kind of like a croissant you get a little puffiness essentially they're the same thing this is the poor man's bread this is the rich man's bread and then the last is the naan it's really a North Indian bread and it's especially bread while a roti on a product can be done at home anon's almost never made it home this is slightly yeasted usually with yogurt the bread is baked in a 900 degree oven in 30 seconds and that's where non tends to be the fluffiest and the stretchiest of them all and yes the most delicious dreamer while ordering Indian food what else can be vindalude hashtag ground props I like the way you think SEMA you can vindaloo just about anything you want traditionally vindaloo is made with pork the Portuguese introduced the vindaloo technique if you actually think of it the word is vinegar and garlic that's how they preserve the pork on the long journey from Portugal all the way to India well the place where they arrived in Goa got a taste for this garlicky vinegary pork and decided to add a lot of chilies and chili pepper to it turned it into a curry hence the window you can put lamb chicken you can make a potato version if you wanted vegetarian you can put tofu you could put tempeh heck you can even use peacock I don't care when doubleu in at Frick Karen this is surely a very dumb question but how similar are Pakistani and Indian food I love Indian but I've never had Pakistani not a dumb question again Pakistan is just North of India north west of India so the Cuisines of that part are very similar in fact you could say there's probably no difference between kashmiri Cuisine and the India part and Kashmir cuisine on the Pakistani part they used to be one country Once Upon a Time so think of it as a region so the cuisine is going to be the same Atlanta's child guys what does Chase bison doesn't make a difference unfortunately Starbucks is convinced everybody that a chai is supposed to taste like potpourri it's not just get rid of the pumpkin spice latte get rid of the chai spice just use fresh ginger Mint or cardamom in your child will be delicious however you can use chai spices for baking delicious in cookies and cakes at its Liam trefury wants to know what makes a curry a curry calling it a curry essentially any gravy in India can be called a curry you can also call it a sauce the term was very recently invented maybe within the last 75 to 100 years became equated with the term Curry denoting a sauce and then also became equated with a spice blend called a curry powder a blend with turmeric Curry leaves and a bunch of other spices everywhere you go Curry's a different this Japanese curries there's Thai curries and of course there's even curries in India now because we start calling it Curry at Sana 2k2 which occurred to use the street food capital of India hashtag Delhi hashtag Mumbai absolutely hashtag Mumbai Mumbai is the New York City of India it's where immigrants from all over the country come to work to live to play and to eat and they bring with them their Cuisines they bring it to the streets and kind of like a DJ with putting together a mixtape they mash up these incredible flavors to come up with street food that just is mind-blowing at Thunder Fishtown we should know how a Tandoori Oven Works wants to know how does a thunder oven work well it used to be a hole in the ground now they're above ground the semispherical shape captures heat radiates it back and creates a convection effect that just increases the temperature that you can get from a limited amount of fuel so just like in a pizza oven you can put in a pizza and get it out in 45 seconds in a Tinder oven none should come in and out in about 45 seconds to a minute we now cook lamb Chicken Kebabs paneer all have to be managed really careful because of the intense high heat inside you can't just stick it in and forget it you've got to put the Chicken in on the skewer then pull it out let it rest and put it back in and pull it out and let it rest and it takes a long process to make them to eat chicken that's why when you order in the menu you got to wait 45 minutes for it to come out at Charles Finch what are the absolutely indispensable spices for someone who wants to cook Indian food for the first time there's probably 18 different varieties of garam masala depending on where in the country you go the word Masala means a blend and mixture and the garum part technically means warm or hot but that's not because it's spicy but because these are aromatic warming spices but the common ingredients of garam masala are cinnamon we're all familiar with cardamom the little green pot that just keeps giving black pepper a couple of grains of those clove and on top of that you can add some cumin you can add some coriander you can mix and match these in millions of combinations to produce different flavor profiles at Spence ravia our most popular Indian restaurants outside of India serving North Indian food unfortunately yes it is the most popular version of Indian food in America bought to America by India be an expats they were trying to imitate the kind of Cuisine they were cooking in England it's the food of royalty it's the food of weddings and it's what's become most popular in strip malls and white table dining club restaurants all throughout the USA at all your whs asks what's the origin of butter chicken does anyone know I always thought it was a modern day recipe well you are correct it's a very recent invention Legend has it that the famous moti Mahal restaurant in Delhi that claims invented the tandoori chicken also claims they invented butter chicken the sauce has got tons of heavy cream tons of butter and that beautiful Smoky tandoori chicken that's left over from the day before what makes a difference in chicken tikka masala chicken tikka masala is used with yogurt tends to be a little Tangy a little too acidic for me butter chicken is just warm aromatic just delicious because the smoking technique that just gives it Umami to die for arguably one of the greatest exports of India and definitely one of the best selling dishes in my restaurant at Stir It Up mag what makes a good Curry the secretary good curry is time you gotta build the layers of flavor slowly don't rush it especially the part where you're cooking your onions you want to caramelize those onions get all the moisture out of it bring the natural sweetness out of the onions and then same with the garlic the same with the tomatoes whatever you're using to make your Curry give it time cook it to where it's not burnt but just absolutely packed with flavor at Zen mode Premiere what's your favorite Indian Street food and where have you had it absolutely hands down pale Puri my favorite Indian Street Food it's what I used to cut out of class go down to mg road the main street in my hometown of Emma that I got to have bailbury super simple puff rice I mean think sort of Rice Krispie treats small diced red onions cilantro heaping piles of fit this Tamarind and date Chutney the ketchup of India and then green Chutney made with mint and chilies and lime and cilantro and then you just toss it all together top it with this Crispy Crunchy chickpea noodle called save and a little bit of bail Masala and then last but not least we're going to put the Puri these wheat crackers I mean think a roti that's been fried oh get in there with your hands and this dish for me represents the street food of India more than any other dish because every one of these ingredients comes from a different part of the country and all came together on the streets of Mumbai at Nicholas and Dolores is it like an Indian food faux pas to put rice in my career is that normal put your rice in your Curry don't worry about it rice and Curry are meant to be eaten together with curry in the rice the rice and the curry the lime and the coconut it's okay at piri piri fries the cheesy vacation of Indian Street Food why it's driving me crazy I mean seriously like it's really just processed cheese amul is the brand that we all grew up with think Velveeta or craft straight out of the tin we don't really use this at home much maybe in the occasional sandwich or two but for some reason in the last five years the street vendors are literally grading it on everything all over Mumbai Street vendors it's like a freaking zombie apocalypse of cheese I mean what's next putting it all over our pal how crazy is that uh oh at subisha 2C do you know how many varieties of rice they are in India come on there's got to be a million varieties of rice in India the most popular is basmati rice my grandparents were actually rice farmers and they grew basmati rice but if you're gonna cook a Biryani that gorgeous complex Indian rice dish just layered with flavors and meat and onions and yogurt layer upon layer that is the king of Indian Cuisine you gotta use Basmati so those are all the questions for today hope everybody learned a little bit more about Indian food thanks for watching Indian food support foreign

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Id: --hKpHr1TcU

Length: 14min 43sec (883 seconds)

Published: Sun Jul 02 2023