HUGE Indian-Chinese Food Crawl! (Indo-Hakka)

I think this is the most elegant look this guy I've ever had in my life this is a tandoori chicken Tikki Masala bun me so before you guys you guys shot on this episode of fun grows food we Ed with South Asian Daisy Foods in the Chinese cuisine Bengali Chinese indo-chinese Haka Chinese Gobi Manchurian there's actually a lot of different names for it but this is a fusion of east and west of the Himalayas so first up we start in Brooklyn with our friend Knox what's going on everybody welcome to another Bengali Chinese episode of fun Bros food of course joining us today we've got our Bengali corresponding knocks us knock we're out in Bushwick in front of a spot called Monkey King what are we doing here I was lucky enough to put you guys on to the indoor Chinese food they call it food it's not really Haka food it's you know if you guys aren't hip it's Chinese people went to India food Fusion you know I'm saying Indian people love it that was indo-chinese food 1.0.0 and it's something that a lot of people grew up eating and this is kind of like not even 2.0 I think it's a 3.0 you know you know my friends Harvey and munzi Harvey's Chinese munzies Bengali came together they put their cultures together they put the backgrounds together now we got this new take no not even in no Chinese food I'm gonna claim Italy Chinese food this is a very special restaurant guys we're gonna go talk to Harvey and munzi and we're gonna go eat a bunch of food and try this spot out guys I'm very excited let's check out Monkey King in Bushwick all right we're here with the owners Harvey of munzee why why'd you call it the monkey game so we picked The Monkey King because our theme is to evoke a sense of nostalgia and the story of The Monkey King is something that's popular in all parts of Asia in Chinese culture he's from Hong Kong in Indian culture he's actually Hanuman the God and then in American World he's Goku from Dragon Ball Z The Monkey King is a rebel who goes on this journey and we consider ourselves Rebels going against the Green you know disappointing our Asian families and kind of quitting our corporate jobs to follow our dreams aren't you guys opening up here at The Monkey King you heard it Bengali Chinese Chinese Bengali Fusion knock we're looking at some fushka this is traditional Bengali dish but I've never seen it like this I've never seen it like this I think this is the most elegant looking fusca I've ever had in my life so oh my gosh and it's got like seasonal beans pushka is made up of a lot of beans but you know they can swap them strict peas and potatoes usually we got this yo this is I feel like right off the rip this already shows what's different about it they got a flower in the fuska because I think a lot of the other food on the table generally looks a little bit more Chinese but this one right off the bat this is the most traditional yo what did we say in Bengali is it yeah I see I remember man I've been saying it three years three years hey David just say that I say it amen straight to the Mata yeah mmm oh refreshing nice out the back get yourself some elevated seasonal fooscis all right you guys moving on to the proteins of course I'm gonna go with the Hong Kong shrimp toast with the coconut dipping sauce this looks really really good I know that I noticed this shrimp toast made a comeback into sort of the elevated is it a big Hong Kong thing yeah I wouldn't even say it's like that big in Hong Kong I've had it yet places like that this is actually not a dish that I grew up eating but I've seen it at more and more restaurants in the past five years so it's trendy and it's delicious this is the shrimp toast here at The Monkey King [Music] oh wow dude I love this man there's like a good amount of coconut it's very crispy I mean you can even hear it in the microphone a lot of people are doing Mike's hot honey on just like a pepperoni slice with some jalapenos this is straight on some Halal you know it's your thing ever I'm in Lamb rib yeah we are no stranger to this knock I didn't expect to see this on the menu the thing is we use glamorous for Biryani let's go for it cumin lamb ribs hello all right next round we've got the duck fat fried rice you've got pot stickers you've got the crispy garlic chicken but all done you know their own Monkey King style crispy garlic fried chicken at The Monkey King crispy sweet garlic you it tastes a lot like the traditional Cantonese crispy garlic fried chicken but it's even a little bit sweeter and got a little bit more heat to it so yeah I wasn't expecting the heat honestly all right here we got chicken pot stickers but with a cinnamon infused soy sauce that's kind of the Bengali twist Cuisine cinnamon and a chicken go like you know hand in hand there are a lot of cinnamon our curries chicken curry stuff like that you guys have dumplings like this not really it's been it's been something that's been introduced recently with the Momos and stuff like that as Himalayan culture's been popular I'm not gonna lie I didn't know how I was gonna feel about the cinnamon infused soy sauce it adds that little extra layer to it it gives it a little pop and for someone who grew up eating a lot of soy sauce I'm like oh it's like looking up from a dream like I feel like I had that but you know what I mean it's not this vague like familiar familiarity that I think I get from the cinnamon and the chicken coming together yo from a dream the cinnamon is tapping into your synapsis yeah it's making those uh all right duck fat fried rice this is the special right here bengales might be one of the few South Asian countries that eat duck like pretty regularly hosh Curry and stuff like that I guess the Bengali World probably has a few more like I guess East Asian or southeast Asia influences because they're of the proximity more than like somebody from for example like Pakistan would have right so just when you think that a brown person doesn't eat that maybe the maybe the goalies do there's a lot of people man we've eaten a lot of different things that's true that's true it's not just North Indians representing brown people guys though hey I don't know if I say that I could say that you can't say it special Monkey King version of chasio red roasted pork right here and interestingly they've got this Garden Chong which is like a ginger scallion a lot of times used for chicken this is one of my favorite garnishes of all time let's do it did you guys sous-vide this meat or something like what's it is so tender mango and it's delicious and it almost tastes like an in-between of almost like a pork chop and chashu put together and it's just like incredible this is good all right next course we got some crab cumai and some Bengali battered mushrooms yeah so these are more spice wise Sichuan like fried mushrooms Andrew but I believe what is Friday chickpea batter chickpea batter which is something that's pretty common in South Asia specifically Bengali Cuisine a lot of like our little fritters and then like fried foods we'll use like a chickpea flour so this is gonna be like your non-seafood style of the of the salt and pepper squid right here yo this is gold I have never seen a crab cake sumai this is the first time in my life I'm ever having this they are doing some things differently here crab cake sumai you guys don't play around that is fully crab I love how everything is like familiar enough but it always has its own twist that I've never had before that is the mark of something special last but not least ending off Monkey King we have a classic Cantonese this this is the beef chow fun AKA The Gong Chong haul and it has ribeye beef inside let's get it yeah this is actually I think my favorite Chinese dish of all time yeah of all time and I uh you know I'm the one that's always putting my parents on because I think they haven't tried and I feel like first of all shout out to pads to you I think Pat's to use root dish is actually going to tell all haul but I feel like pad see you over the past 10 years was beating it but people Reinventing this beef chop fun it's gonna make it come back well I think a lot of people think back in the game a lot of people don't put effort into beef chow fun let's be honest they let it be a little side dish noodles is real yeah not even dark you just put it on the menu but I can tell that this is cooked all the way through man and then you guys have your special House made kind of like Sichuan chili oil I'm so excited about this because you guys do sauces so well here everything from the cinnamon infused soy sauce down to this down to the peanut sauce is incredible ribeye beef chow fun oh I love like the walk hey right that the stir fry like that Smoky flavor you get from stir frying things right like that always I think that's the reason this is my favorite dish like when you get that flavor right it just tastes so good man it tastes like without smoke without charcoal you still get that great smoke flavor so before you guys go you gotta take a bit shot it's not right it's a cup of cake the way you do it is you lock eyes you say gambe which is cheers in Chinese take the shot and then flip it upside down to show that it's meat that means I don't want to see a droplet come out if I see a droplet come out then you might have to take another one and these bad boys are one third of a shot and they're 65 these are strong no I know oh I'm familiar with you guys I don't do it often to The Monkey King all right you guys we're still in Bushwick right now you know we just came from indochinese 3.0 the future obviously that was their own Story Journey to the east but where we at now right in front of Indica house we're gonna do a plastic and no Chinese food you know what I'm saying once you try the futuristic stuff it's good to have the appreciation for where it came from the classics yo I'm looking forward to some chicken lollipops I'm looking forward to some Haka noodles let's do it man underrated Cuisine man let's go try it out all right you guys we're looking at indo-chinese Food you know the originator this is the one that you'll find at uh numerous bengali-owned Indian restaurants right yeah and an Indian restaurant so this is Indian food but it's Chinese food but it's funny but it's it's Indian but it's Chinese started by Chinese people who moved to India and it was started by Haka people that's why they call this Haka yeah so right that's Haka and Cantonese people that moved from Southern China to Calcutta specifically and you know they brought their Cuisines with them yo let's try the chicken lollipops this is one of the most popular dishes but what's really interesting is that I don't know if like I don't eat this as a Chinese restaurant I think the idea of frying chicken came from Chinese people oh okay okay it was an idea to fry all right guys chicken lollipop so they kind of like loosen up the chicken at the bottom of the drumstick then push it up throw it up it's good I always put Indo Chinese food on the same tier as like American Chinese food you know it just hits like that greasy fried like Flavor powder not not too many layers of flavor but you don't need it right and I think it plays that role in South Asia you know what I mean it's like the go-to like you know how like you could be in Wisconsin right and and it'll be like a Friday night and a nice white family of four it's like oh what are we doing tonight we're gonna hit the local Chinese buffet same thing you go somewhere in Mumbai nice family of four what are we doing tonight oh we're gonna hit the Haka the Haka spawn and get a bunch that is crazy that Haka immigrants created the same cultural positioning of the food in India Calcutta that it has in Wisconsin Green Bay I think that is crazy I think that is tiniest people it's like one of the greatest accomplishments man no matter where Chinese people have gone in the world they've created that position for themselves in in Cuisine you know whether it's the Caribbean I've had Jamaican Chinese right the jerk chicken lo mein and stuff like that anyways guys here we have Haka shrimp noodles guys this is kind of like a shrimp chow mein but it looks different obviously it's like orangey red this is a different color I I also kind of looks a cross between like yakisoba too yo it's good this this has become so popular that if you go to like an Indian grocery store now they make instant noodles of this you know what I mean Indian Brands make instant noodles of these Haka style noodles that you know because it's what kids want to eat after school it's what like you know moms that don't want to cook what they what they can make it's like it's like that it just plays the same role that I think Chinese people plays in America for a lot of people so what exactly is Haka and what exactly is Indian about this recipe in your opinion like the spices obviously I do I do feel a little bit more spicy obviously than the than the Chinese version that might be a little bit lighter in flavor more soy sauce it doesn't taste fully Chinese doesn't taste fully in it it really is is that mix so things like Indian people don't have stir frying is not a technique in India noodles exist in other formats but not really in this style right so that is like what's really Chinese about it the cooking techniques and the ingredients but I think that the sauces the spices the turmeric the chili pepper the extra use of tomatoes I think it all comes yo I'm not gonna lie Guys these hockey noodles these this is like some of one of the best ones I ever had last but not least what do we got here the black pepper chicken this one is a real dish in Chinese American yeah but this I don't think this looks like it no and look at these chilies bro look at these chilies man this is this is definitely the first South Asian right here black pepper chicken Hawker Style whoa it's kind of like if you ever had a black pepper chicken dish at like one of the Chinese Express spots except on top of it it's got mad chilies yeah it's like that really traditional like Chinese American like that fried batter chicken whatever sauce orange chicken lemon chicken like that that black pepper chicken but it's just oldies straight up straight up this is China Express in Calcutta I think it was so cool that our first spot Monkey King is actually second generation Chinese in Bengali and you know South Asian and East Asian coming together and meeting at this point where the two things are already developed in America and then they're making something new with a Cool vibe it's very high-end it's very modern and hip and then you come down to here and this is like that old school Fusion the fusion that's probably been happening for more than a hundred years right where it's like the Chinese went to Calcutta and created you know these type of Haka dishes right because these are not dishes that you can actually find in China not exactly like this right similar but not the same so I think that's so cool to just see two sides you got The Monkey King and then you got indica and I think people don't really know how big of a role this Cuisine plays in South Asia because the word Haka is like well known it's quintessential like you wouldn't expect people in India to know what hockey is even if their idea of it might not be completely correct I mean to be honest some Chinese people don't even know what a Haka is so correct me if I'm wrong if you're in at least that part of India or uh Bangladesh and you see like a China Chinese looking person are people going to guess that they're probably Haka actually no because in Northeast India there's a lot of people that look more southeast Asia and East Asian and even in Bangladesh just people that are like ethically okay so they're not not everybody not every Chinese looking person is Haka or it's not the community is like very tiny you know I mean it's like only a few things the food was the food impact was made yeah because I know it every new fast casual like Indian spot that's opening up especially if it's chained from India there's a spot called honest over in the West Village maybe we could go there but they're also serving indo-chinese food too because it's just part of the cuisine now you know it's created a lasting impression on the community let us know what you think of Bengali Chinese Bengali you know indo-chinese 1.0 2.0 3.0 fusions in the comment section below huge shout out to knock for joining us check out his stuff you can see it around NYC go you know video surveillance posts all around the city and uh until next time we out peace all right you guys next up on our street food crawl we are at honest and this is a South Indian restaurant that's completely vegetarian Andrew you are looking at a 15 sandwich that is really classical street food and you can't find this anywhere except on Tick Tock right now but it's come to America this is so the thing is it's got potato in the middle so a lot of people are used to Bonnie 40 with the rose water this is it's got potatoes in it oh my God it's like a Indian Taco Ball this is the uh bahubali it's got the cheese on top I've got a little bit of Indian ketchup on here you could tell right here that's straight from Mumbai let's go this is a very sweet veggie Umami sandwich they've got Jam in it they've got all types of veggies in it and of course you've got some Curry chips on the side listen guys this is like a veggie club sandwich this is like a taco potato ball such a large portion of the population in India is vegetarian so you already know they're gonna be packing the flavor in a way a lot of vegetarian spots they just don't have the Reps and the experience to know how to do it you guys like I said I only saw the food on Tick Tock before just go see it in person and eat it in person first off we got our food here at wok and the clouds like we said the Inn owner is from Punjab but this is his version of indo-chinese food this is a tandoori chicken Tikki Masala ban Mei there are definitely some bun me elements with the Mayo and the cucumber a little bit of the cilantro however I would say overwhelmingly it does taste like an indo-chinese dish inside of a bun me all right here we go this is uh the Indian version of a Momo I definitely can see how this appeals to the Indian market like we said this is a Tandoori Momo which is sort of based off of Bowser originally and uh they got this dipping sauce in there this is pretty good I could totally see people you know outside of the indiosphere enjoying this round two we got the Chiang Mai noodles this does this is based off of the Maggie noodles which is very popular around southeast Asia and even Europe because I believe the actual Maggie company is from Switzerland or something like that but anyways guys it kind of looks like some version of a ciao mean something you can find at a Hong Kong Cafe so let's check it out but it smells good this person with flavor um well that's good very peppery cooked to Perfection got a little bit of that Wok hay as far as this appealing to the Indian taste buds I guess I would say that there is definitely a more spiciness a little bit peppery kick and also a lot of onions but overall there's definitely a little bit of curry powder in there I like it it's kind of like an instant noodle version of the Singaporean me fun that you would get at like a Hong Kong Cafe so I think there is definitely some similarities but overall man it's pretty good next up we got garlic shrimp now this does look like appearance wise a lot of dishes I've seen before but I gotta give it to a man the prawns are huge there is in the indo-chinese cuisine tons of other kind of Saucy dishes that you would make over the wok like there's Gobi Manchurian they also have their own like Sichuan Szechuan style chicken that they serve this kind of looks like if I had to guess a little bit more like a Thai restaurant dish like a basil shrimp but let's check it out man hey you know what Thailand though also part of the indiosphere as in a lot of the cuisine has been influenced by India so I'm not surprised that some of this might look like some Chinese Thai Dishes mmm guys this dish is pretty good man I can totally co-sign the garlic shrimp here they're fat huge prawns super juicy cooked to Perfection it does influence by the Haka people which maybe is not too far off than like you know from the chill ciao people or the Cantonese people that went to Thailand as well so I guess what I'm saying is between a lot of Southeast Asian Chinese dishes in Southeast Asian influences which may have came also partially from India as in curry powder then you know I can kind of see this whole connection between all of this I could see some the history and some of this so I'm pretty excited I think it was so cool to check out Walk in the Clouds and honestly man I'm looking forward to trying more dishes sum it all up on this Daisy South Asian Chinese food crawl guys I just gotta say man there's a lot of flavors out there and a lot of actually pre-existing dishes that you have not had and that's what I love about New York City because so many different people are fusing it with Chinese food but interestingly enough this indo-chinese mix it's not from New York City this is from India so uh shout out to all the South Asian countries you guys are putting your own Flair on Chinese food in just Asian other Asian food in general I would love to see more you guys let me know in the comments down below what you guys would like to see and if you've ever tried this dish but as these are fusions I'm going to do a Fusion dish I'm gonna pour the garlic shrimp sauce which is delicious on to the Ching my noodles and this might just be one of the best things here [Music] indoor Chinese food man I think it's a hit [Music]

Channel: FUNG BROS.

Views: 29,490

Keywords: fung brothers, fung bros, Andrew Fung, David Fung, andrewjfung, davidbfung, asian american, asian identity, strictly dumpling, chinese food, asian food, asian comedian, mark weins, podcast, tiktok, asian men, korean food, kpop, korean pop, chinese comedian, hot pot boys, indian chinese, indo chinese, hakka food, chinese food in india, calcutta, bengali food, bengladesh, indian food, south indian, types of chinese food

Id: rbglmmC_ups

Length: 19min 54sec (1194 seconds)

Published: Wed Aug 09 2023