Table Size Naan!! INDIAN FOOD - Giant Kebab Meal Cooked in the Tandoor!!

hey everyone hope you're having an amazing day at smart queens i'm in bangkok thailand and today we're gonna go eat at a restaurant called charcoal which is an amazing indian restaurant in bangkok that specializes in all food cooked in a fire powered clay tandoor oven another thing that i'm very excited to try is they have this gigantic naan which is literally the size of a table it's like a blanket of none that is huge we're gonna head back into the kitchen we're gonna see some of the cooking and i cannot wait to eat and share all of the food with you in this video [Music] [Music] very nice to meet you nice meeting you too sir thank you for having us today thank you very much for coming to charcoal basically the food in the charcoal what we are serving is like a northwest frontier cuisine inspired by like the people who live in the wild and then like to have a stay in the mountain uh mountain and the people love to come down for the hunting for the dinner time and they used to share with the entire family of that they have to cook all the food in the like a charcoal and the wooden basically try to give the same authentic taste of the charcoal all the kebabs coming from the tandoori and we have some of the dishes which will be inspired by the royal mughals so there are the some of the recipe i like to inform you in the mughal time the people not share because the chef is especially cooked for the kings now some of the chef who share their recipes and then you know deliver to their generations so we have got some of the recipes really specialty of the mughals that also we are serving here thank you very much thank you very much that was awesome i'm editing the video right now but if you're enjoying this video could you please help me out by giving this video a thumbs up clicking that like button it will only take you one second and it will really be a huge help so thank you in advance for clicking thumbs up just standing here next to this charcoal this charcoal honduran you can just feel the heat radiating out of here so much heat is produced so much heat is built up inside of the clay oven uh it's like volcanic hot coming out of there and so chef is going to get started on some of the kebabs uh what are you going to make first yep yeah we'll we'll make uh okay okay so this one is chicken chicken okay marinate with ginger garlic mold vinegar and salt all right the first kebab goes in and already you can smell those spices that's chicken marinated and chili there you can smell the vinegar in there the different variety of spices um yeah that smells incredible already what is this one tandoori broccoli okay marinade with cashew nuts cheese cream and mashed and cardamom powder [Music] oh it's already been all almost four hours yeah okay so it's a whole like lamp that's already been uh marinated and pre-cooked for a few hours right yeah for four hours already pre-cooked so it's already it's already cooked uh but then they take it off the bone and he's gonna finish it in the bundler and give it that smoky heat that roasted amazing charcoal flavor [Music] it's awesome i didn't know we were going to get a lobster tooth lobster cookie cooked in the tundra oven and so it just wraps it in foil and just drops it directly onto the hot coals yeah lobster okay meat and i'm going to marry marinate yeah lemon juice [Music] and again what is amazing is that there's no temperature gauge there's no automatic setting for the tandoor ovens it's just by knowledge it's my experience and something about that hondura because it's so hot is that it just scorches the outside of the meat leaving the inside so juicy and so moist which i can already guarantee that smells incredible the spices the marinade oh that was so fast yeah within wow five minutes broccoli cooked in the condor after me [Music] but the actual body of the lobster was taken out of the shell cut into pieces uh chef gave it a simple marinade some spices some masala some salt some lime juice and some ginger and garlic paste put it onto a skewer and the lobster is going to be roasted in the condor as well and then that's i think it's going to be refilled back into that shell oh it's so juicy that smells incredible the oily juices are just dripping out of them as they just rest before we eat is it like a dull machine okay yeah black lentils okay oh that's cream okay oh this one will be for biryani chef is also going to be making some biryani lamb biryani and so he has this almost stew or already a curry prepared from lamb which you can already see the tenderness of it you can smell the cardamom cardamom in there roll cumin seeds yellow chili powder cardamom and mashed powder and water wow mint leaves grown onion ginger julienne here [Music] and again it's all by knowledge it's all by experience oh man all of a sudden that's like a straight up that is a straight up steam room oh yeah that is just a blast of humidity and then before we start eating chef is going to make the gigantic naan it literally covers the entire table it is huge it's like the size of a tablecloth you could use it as a blanket how many normal sized nuns is the giant naan tandoori now this is a 150 grams the normal size these are the hemline they're the biggest size how many how many grams is it one kilo oh yeah almost 800 800 grams okay rolling it out you can see the elasticity of it is really having to pull it having to stretch it out that's going to be huge onion seeds [Music] so oh man and huge props to chef that to make that family-sized giant naan that takes so much effort and energy he wraps it like a blanket into the inside of that tundra oven insane skills oh that smells good oh it's starting to bubble up and blister up now that's butter yeah oh that smells so good yeah oh butter on fire biggest nine you've ever seen chef had pre-cooked the kebabs but before it goes on the plate before it gets delivered to your table it goes for a quick flash heating session in the condor oh that's sizzled [Music] wow that's buttered right yeah [Music] so [Music] oh wow for that lamb that is insane he uh chops it up into pieces you can see the juiciness yet how it's charred on the outside uh mixes it with some seasoning it tosses that the oily juiciness is out of control and then puts it back onto the bone and the last one is the lobster here's some butter there's a lemon juice oh and this is actually like a yeah right yeah okay oh thank you okay generally we're not to like in the in our restaurants normally we are not giving the categories of that but we just we just have to do because it's what happened the people love to enjoy the with the fingers of the food of the indian for sure for sure right so this like giving more like you know giving it to that's authentic so it's it's encouraged to see you with your fingers exactly but people like to have it with the folks normally giving this one i'm okay with fingers i'm very okay with fingers and at first i thought this was a napkin but it's actually a bib oh that's way more useful than a napkin right as i was tearing into my first bite of naan somehow i lost the audio connection on the microphone but that's okay i took a bite of that nun oh man and the non it had this incredible texture because of the way it was cooked it was so flaky and crispy on the outside edges and so gooey on the inside and then the first main dish that i tried though is the chicken kebab which was just caked in spice and it was oh man the amount of flavor just condensed onto the outside and also reaching all the way to the center of that chicken was incredible oh that crispiness he said to add some of the mint chutney really compliments the chicken kebab well douse it in the chutney oh wow yes the mint the coriander in there and that's like a punch of a little bit of acidity and saltiness i might just add some onions to this and maybe wrap it in none with some of the chutney that is straight up like irresistibly tasty let's try the lamb and again that incredible technique of how it was cooked and cooked again and almost like three times cooked with all the spices the layering of the tandoor oven and even the finishing touches where he chopped it up where he sprinkled it with masala powder where he then sprinkled on some lemon juice and some butter wow oh yeah that's that is unbelievable you do taste that vinegar brings out the umami of the meat and it's so tender yet at the same time you can feel all the strings you can feel the the fibers of that lamb oh that's spectacular and then next up i gotta try the lobster and again the technique of cooking this was incredible as well you can see how just flaky and stringy that lobster is oh wow you're going to try the lobster oh man you can taste the butter in it like that smoky caramelized butter in it from being roasted in the condor the masala the lemon juice oh man that's rich that's sweet and salty okay and then finally we have the broccoli which um i think there's some yogurt or some uh cream in the marinade and then also uh cashew cashew and spices and perfectly roasted until golden oh wow what stands out immediately in there you taste the cardamom and the mace and the crunch of the broccoli it's so good tear off another piece of nun i want to get that center where there's a higher concentration of butter and seasonings i want to try that doll i love doll so this is the charcoal specialty doll the creamy thick richness of that wow it's rich you just again you taste the layers of smokiness oh wow the the hint of a sourness from that cream the richness of the butter oh that's just soothing that is comfort well it's still hot you can see it's look like normal but everything is inside all the flavor is enjoying you can see yeah it's all spices of lamb so the reason behind they put the pastry and to seal this so this is called the dum biryani so when it's sealed completely packed the smoke of the flavor of the spices stay inside okay the saffron in there the spices the mace and the cardamom the tender lamb and just how fluffy that rice is the rice is so fluffy and you see it's fall out of the moon the meat is so soft so soft you can smell the saffron rose water oh yeah the rose water that he sprinkled in there he's sprayed with a spray bottle oh man and the fluffiness of it is just amazing i want to have a massage in this aroma oh the tenderness of that limb oh you could just you could just press your fingers together and it will just collapse it just falls apart and again that fluffiness the saffron in there oh wow that's hot yes oh it's really hot wow we're gonna have to eat fast oh wow that just melts in your mouth the juiciness of the limb the fluffiness of the rice all of those spices mingle together in the in that clay pan the rose water the cardamom the mason there and then you mentioned to eat this with the raita which complements it well which is like a mix of yogurt and some spices i believe just look at the way that lamb just falls apart and it's so hot it tastes so good because it's so hot so fresh i've got a green chili here i'm gonna chase this would be the perfect compliment the richness of the biryani followed by that just burst of green chili heat and freshness it's so huge okay we're gonna sit here uh we are gonna keep on eating this amazing food try to finish the entire uh bed sheet naan it's just deep flavor it's still hot after like being on there for 30 minutes okay you have to see close up inside this chicken just how incredibly flaky and juicy it is oh yeah that's hot oh wow oh look at that all the aroma just a poof of aromatic smokiness and spices just erupts when you tear into that chicken some of the mint chutney on the side there oh with chutney i can't believe how hot it remains we've already been eating for 30 minutes it's a final touch just stick the green poke it inside oh wow that is the perfect bite at [Music] charcoal oh man what a meal i am stuffed that was extraordinary that was just delicious thank you dessert that's quality of life tree of life dessert that's right so this is something special of our restaurants wow so say mango tree a mango tree mango tree of life so this tree of life is a sign of the growth and prosperity wow that is amazing wow the display is incredible [Music] um and so it's actually an ice cream which is made from alfonso mangoes which are some of the most famous mangoes in all of india and i'm gonna just dig into this alfonso mango oh yeah oh wow the just sweet and tart and creaminess of that yeah i have to admit that just tastes incredibly good especially because we ate all the kebabs which are salty and full of spices and then to end on something that's cool that's refreshing that's fruity that's tart oh that's sweet cleans your palate and is a phenomenal way to end your meal time has come i never wanted this moment to end i never wanted to take off the bib huge thank you to perak and pravin and deandra and all of the staff for taking extremely good care of us the restaurant is located at frasier suites which is a hotel and a residence are located right at nana right in the heart of bangkok ah definitely well highly recommended for indian food but with a unique twist and a unique story and an amazing concept i'll have all of their information in the description box below and i want to say a huge thank you for watching this video please remember to give it a thumbs up if you enjoyed it leave a comment below i'd love to hear from you and if you're not already subscribed click subscribe and also click the little bell icon and that way you'll immediately get notified of the next video that i publish thanks again for watching goodbye from bangkok huge thank you again to charcoal and i will see you on the next video

Channel: Mark Wiens

Views: 3,629,729

Keywords: Indian food, biryani, Mark Wiens, Bangkok, Thailand, Charcoal Grill Bangkok, Charcoal Tandoor Grill, best Indian food Bangkok, Bangkok Indian food, Bangkok kebabs, kebabs in Bangkok, kebabs, tandoori chicken, tandoori food, tandoor, best Indian food, Indian food videos

Id: GvyYlNeay9A

Length: 25min 15sec (1515 seconds)

Published: Sat Feb 27 2021