Masala Dosae was literally invented in Udupi, Karnataka lol Idli was first mentioned in a Kannada book Vaddaradhane. M f thinks Kannadiga food has no origins 🤣
I don’t think AIM has had authentic Karnataka food. Except for a couple of dishes Garam masala ingredients are not used ( let alone garam masala - it’s alien to kitchens in Karnataka). And his take on udupi food - totally off base.
As per my limited knowledge Karnataka is lengthwise too big to have one common cuisine, Also influence from bordering states Karantaka shares borders with 5 states .
I don't think Abhijit actually tasted Karnataka food from Udupi/Mangalore or Costal belt. They don't use Garam Masala in food at all. What he is talking about is Bangalore food but i come from. Mangalore & Konkani belt from Shivamogga district and our cooking is completely different from others.
I think Karnataka cuisine doesn't get enough credit and is clubbed with others. This is because Karnataka doesn't have one single cuisine like other states. It's a mini India within India. I don't know where Abhijit ate Karnataka food. But, garam masala is not at all a must have in our cooking. The southern-most part of Karnataka has a cuisine similar to TN and Andhra. The western ghats have a very unique cuisine in that we have dishes like tambuli, bamboo shoot saambaar, turmeric kadubu, jackfruit kadubu etc which are unheard of in the rest of Karnataka and India. Coorg has it's own unique dishes with pandi curry, peacock dishes etc. Northern Karnataka eats rotis (jowar or wheat, once again either fresh or katak) with some rice. And in any of these dishes you won't find garam masala in the sense that it's understood in India. As in, we don't use dry spice mix and other masala mix powders. Even when we make saambaar, we don't use a ready made powder. We freshly fry coriander, cumin, lentils, coconut, red chillies, hing, mustard, gingelly, tamarind which we then grind and add to the cooked toor dal. The amount and spices may vary here and there but this is the recipe for most saambaar we make.
I don't know what he is blabbering about. I am from Malnad/Coastal region and did not even know what Garam Masala was until i started travelling to cities. No idea what sambar he ate lol
Karnataka uses dry mix masala powders also... Most commonly sambar & saaru powders in parts of south central karnataka, north karnataka make a masala powder called 'kharada pudi/ khara chatney' used in dals, vegetables, non veg curries
I am a Tamil l living in Bangalore. When we grind sambar powder, and the mill owner gives us a deadpan look for not containing saunf and dalchini. But I love Karnataka sambar.
This was one delicious talk! As with Abhijit, I struggle with guests wanting to overspice their food. Somehow we have lost the art of appreciating the delicate flavors of food. I could totally relate to Abhijit
As someone from Udupi, I have to say this . There is no cinnamon or any garam masala in saaru ( Rasam) . In fact authentic Saaru does not use tomatoes either. There is no garam masala in uppitu (upma) either. There is garam masala in Bisi bele bath and masala bath( upma). Regular Brahmin foot in Udupi uses almost no garam masala. The use of coconut with a variety of permutation and combination of spices is next to nowhere. I agree that they tend to oversuse jaggery in Udupi.
Garam Masala in Bisibelebath is a pretty recent addition. It was not used before. Jaggery is widely used only in Udupi Brahmin cuisine. Jaggery is rarely used in other styles of cuisine in the area
Is sweet- sour really a persian influence? Parts of karnataka and maharashtra, the imly/kokum are always paired with gud... Especially a dish called kairas/gojju and sambar/amti
20 min : Goans are not going to like this . They have 50 types of cooking pomfret. No mention of Maharashtrian Plateau food, kannadiga people are not going to like AIM. No North Karnataka cuisine mentioned. By the way pepper, cinnamon are grown in the region,
Agreed . Please do a recipe review. 😀 It's a pleasure listening about authentic recipes . My mother also says in her childhood food used to very simple in Bihar . Now it's full of onions and way too masala in it.
I was going to skip dinner today due to a late lunch and then I watched this show. Now I'm ordering food 😁 thanks AIM & Abhinav, I'm not fat I'm just deliciously diverse 😆😆
I don’t think AIM has any rat’s ass idea of Karnataka, Maharashtra and Goa food culture. The only food he talks abt was Tam Bram cooking techniques and some standard popular foods from the usual suspect places! Somebody like Shefali Vaidya who is from these parts would have given a better gyaan. Anyways You need to be a real culinary expert to comment on such a vast and diverse variety of food preparations in India, even then I doubt anybody can claim to be an expert!
Nooooooooo garam masala is never used in maharashtra, karnataka brahmin cooking... Abhijit you have to brush up on you culinary study of marashtra and karnataka🙄🙄🙄
A maharashtrian here - my friends from northern part of India enjoyed my lunch throughout my school days and uni days. But, I hated(using it very responsibly) UP/Bihar/MP(except indori) preparation of sabjis and non veg for their peculiar way of using garam masala. :p
UP in some parts still has better preparation of sabzis and meat than bihar and mp. Now bihari food is just chillies and more chillies nothing else. And MP food now has muslim cooking influence in it if we can call it muslim cooking separately 😑
Maharashtrian food is not just limited to to Karnataka border & Goa,there is much diversity in each region of Maharashtra which I believe you are not aware of. You should explore more Maharashtrian food and definitely your views will change.
Next time you make only maggi, try adding a bit of lal mirch on top and some spicy mixture or chuda of any kind (The kind they sprinkle on top of Poha everywhere in MP) I am addicted to eating maggi this way now!
The Muslims don’t have Beef Biryani.. It is considered as Cheap.. but in some Pockets it is served in family gatherings …it’s usually Mutton Biryani..or Chicken…Muslims don’t say Daal May TADKA but say Daal ko BAGHAR all over North India & maybe Pak ..
I wanted to hear some more about Kerala and srilanka food similarities. As comment box is showing anxiety of us all, for AMI not giving enough footage to each state of ours. A series with one or two states would be gratifying
U are totally off the mark with Karnataka cuisine… u should come over and savour the true delectable delicacies of Karnataka… Garam Masala is totally alien to even naati style of non veg cooking in Karnataka… let alone mangalore and Coorg delicacies
Abhijit has not mentiined about different kibd if idlis from karnataka. What about great dals from north India. I love all the dals like tadka dal, dal fry, dal mkhani.
AIM and Abhinav never talk about Marathi culture/language. They always mention Tamil, Hindi, Bangla, Punjabi and Orissa culture. But never about the Marathi/Maharashtra.
@@vinithagodbole6321 exactly. He is saying that Maharashtrians use too much coconut. He should come to Vidarbha. There is so much diversity of food within Maharashtra itself.
Uhh Abhijit has very less knowledge about marathi cuisine we have most satvic cuisine over the year but he just type cast marathi cuisine by restaurant selling dishes any way marathi people have to be little more woke for cultural n cuisine, literature & for overall life style because we get type casted by portraits which made by non marathi. Nice discussion on Everyone's favorite topic.🤗 Edit= Sambar is originally from Marathi cuisine.
Anyone wants the authentic taste of veggie items....plz do visit any temple across costal line... manglore , Udupi....almost all Banglore hotels are crap....
Abhijit never ceases to amaze , heyy pls if possible through Prakhar's link do join someday Shwetabh Gangwar on his podcast ..... Looking very much forward , god bless!! 🙏
@@deeparao9071 Yeah. It's also called as uppitu. When it comes to hotels, the semolina based dish what we get is Kharabath. It is just an extension of upma with additional masala and veggies. As abhijith referred, it's also called as masala bath or rava masala bath.
Punjabi saron da saag depends on mustered leaf and need another three minimum leaves 🍃 like batthu, metthi and palak some other leaves Secrets is portion of the leaves i live in Australia.people be surprised, mustered leaf ,batthu.and jangli palak native plant of Australia and grow wildly in countryside or bushes My mother cook best saag in world in summer different leaves and in winter with different leaves most of time we get leaves from bushes No spice in saag only ginger and garlic tadka with green chilli
Haryana, Punjab, Rajasthan and Gujarat is the Vegeterian belt. Maybe due to trading community consisting of Jain, Sikh and Swaminarayan followers. Coastal areas of Gujarat will be an exception due to fishing activities. Gujarat Thali and breakfast food of Khaman Dhokla and Fafda Jalebi are famous while Rajasthan has Daal Bhatti. In South India only Tamil Nadu will be more Vegeterian than others neighbouring states. Idli and Rasam are famous. Karnataka has Mysore Masala Dhosa. Kerala has a number of dishes of Veg in Onam Feast and Pazham pori, while Non Veg dishes are Beef Parotha & Chicken Biryani. Hyderabadi Biryani, Kashmiri Pulav and Chicken Tikka and Paneer Tikka Masala from Punjab are famous. Bengal will have good freshwater fish boiled and fried in mustard oil. Maharastra has Vada Pav, Bhaji Pav, Puran Poli and Sev Usal.
In Telugu, imported(new world,non native) foods were called viswamitra srusthi(creation of viswamitra because he created an entire world for Trishanku ). older people used this term , during british era. Tomatoes ,cabbage and cauliflower and such
Abhijit what you are saying is atrocious😂...am from Mysore but staying in central karnataka and we have never added garam masala in our sambhar....and our dishes are more similar to Tam bram...except that now people are adding a lot of Spices,onions,etc....if you ever visit mysore...please visit any Mysore Brahmin or aghrahara....even the milk maids there will never add garam masala or use much spices cause its equivalent to non veg and we dont eat Ginger,garlic,onions and Snake gourd...in our food😡
Theirs no specific dishes in around malwa , being wheat belt u will find a lot of roti / chapati culture , rice is delicacy for nirmal households with seasonal vegetables cooked in groundnut oil, since malwa has a bit of rajashtani influence we have dak bati churma, and bit towards gujrat border is region of nimad has gujrati influence in food. Indores poha is over hyped just bcoz mp has lots of poha factories, I personally consider it as worst form of breakfast with no nutrition value. Yeah if ever been to around neemuch mandsaur and go to village (in season only available in home) u can have afeem ki sabji which tastes like any saag ,. It has a bit of buzz in it.
AIM reads up online publications , makes opinion about them with supporting data sometimes and most of the time on his gut feeling where ever data missing. He gives a start point for people to think about the forgotten which is good but unable to carry forward with accurate opinions/ predictions till the end. He is good but needs lot of improvement . We too need improvements to pick up on what he said and explore the truth
His knowledge about Karnataka food is pathetic... He cannot eat in few restaurants in Bangalore and say this is how the Karnataka food tastes like.. it's just like foreigners trying different state food in Delhi restaurant and then going back and reviewing about it 😡
I love how passionately pissed off Abhijit gets when flavour is substituted with masala. I would be so excited if he started a food channel/released a cook book.
Although a fan of AIM, i feel he is either ignorant or has narrow minded approach towards odisha. He didn't discuss it. Avoided the cultural aspects of odia food. It's less spicyness , its less oily aspect, the mahaprasada, the rainbow of sweet eating culture of odisha and many more.
AIM doesn't seem to be have idea of Maharashtrian food , most of the times he says vadapav ,misal mobile food , fish ambotik blah blah blah... Maharashtra have a large variety of food and cooking but due urduisied panjabi+english/western culture of mumbai elite, the culture, language and customes of maharashtra is suppressed or misrepresented. Local politicians are also responsible for this!
ppl like me not from Karnataka have lot of misconceptions.. all he talks about is restaurant food.. Also Karnataka cuisine is not complete if you don't talk about ragi.. which is healthiest dish n very popular in Karnataka
This was brilliant. Make this a regular feature. Food, culture, politics, intellect. Aah...the life...
Add war to the list.
This is the only topic Abhijeet could speak of without criticizing BJP. Good Choice.
Maybe one day Aim accuse RSS of diluting the original Indian cuisine 😂
😆😆
Ab sarkar chala hi itni ghatiya rahe hain BJP wale. I agree with Abhijeet on many issues.
Indian cuisine is amazing. No body in this world can cook so many varieties from vegetables and dals
Masala Dosae was literally invented in Udupi, Karnataka lol
Idli was first mentioned in a Kannada book Vaddaradhane.
M f thinks Kannadiga food has no origins 🤣
@martin lucas
I am literally lol'ing. Is that how you behave when you get triggered???🤔
I don’t think AIM has had authentic Karnataka food. Except for a couple of dishes Garam masala ingredients are not used ( let alone garam masala - it’s alien to kitchens in Karnataka). And his take on udupi food - totally off base.
Spot on. I have no clue what the dude was going on about Garam masala in Kannada cuisine. Now I’m not sure about his assessment of other cuisines.
Forget about authentic Karnataka food, no way a sambar in Karnataka will have garam masala in it lol
I'VE NEVER EVER SEEN GARAM MASALA IN KARNATAKA SAMBAR.
As per my limited knowledge Karnataka is lengthwise too big to have one common cuisine, Also influence from bordering states Karantaka shares borders with 5 states .
I don't think Abhijit actually tasted Karnataka food from Udupi/Mangalore or Costal belt.
They don't use Garam Masala in food at all. What he is talking about is Bangalore food but i come from. Mangalore & Konkani belt from Shivamogga district and our cooking is completely different from others.
I think Karnataka cuisine doesn't get enough credit and is clubbed with others. This is because Karnataka doesn't have one single cuisine like other states. It's a mini India within India. I don't know where Abhijit ate Karnataka food. But, garam masala is not at all a must have in our cooking. The southern-most part of Karnataka has a cuisine similar to TN and Andhra. The western ghats have a very unique cuisine in that we have dishes like tambuli, bamboo shoot saambaar, turmeric kadubu, jackfruit kadubu etc which are unheard of in the rest of Karnataka and India. Coorg has it's own unique dishes with pandi curry, peacock dishes etc. Northern Karnataka eats rotis (jowar or wheat, once again either fresh or katak) with some rice. And in any of these dishes you won't find garam masala in the sense that it's understood in India. As in, we don't use dry spice mix and other masala mix powders. Even when we make saambaar, we don't use a ready made powder. We freshly fry coriander, cumin, lentils, coconut, red chillies, hing, mustard, gingelly, tamarind which we then grind and add to the cooked toor dal. The amount and spices may vary here and there but this is the recipe for most saambaar we make.
but in Bisibelebath we do use some garam masala
I don't know what he is blabbering about. I am from Malnad/Coastal region and did not even know what Garam Masala was until i started travelling to cities.
No idea what sambar he ate lol
@@amoghavarshanripatunga he probably went to some cheap restaurant in Bengaluru and he thought thats authentic karnataka food
Karnataka uses dry mix masala powders also... Most commonly sambar & saaru powders in parts of south central karnataka, north karnataka make a masala powder called 'kharada pudi/ khara chatney' used in dals, vegetables, non veg curries
@@uzochiokeke4328 not everywhere. It is used in cheap road side stalls. At home it isn't. There is a specific blend of spices used.
I am a Tamil l living in Bangalore. When we grind sambar powder, and the mill owner gives us a deadpan look for not containing saunf and dalchini. But I love Karnataka sambar.
This was one delicious talk! As with Abhijit, I struggle with guests wanting to overspice their food. Somehow we have lost the art of appreciating the delicate flavors of food. I could totally relate to Abhijit
6:45 Non veg falls under the "Rajsik" catagory not "Tamasik"
As someone from Udupi, I have to say this . There is no cinnamon or any garam masala in saaru ( Rasam) . In fact authentic Saaru does not use tomatoes either. There is no garam masala in uppitu (upma) either. There is garam masala in Bisi bele bath and masala bath( upma). Regular Brahmin foot in Udupi uses almost no garam masala.
The use of coconut with a variety of permutation and combination of spices is next to nowhere.
I agree that they tend to oversuse jaggery in Udupi.
Garam Masala in Bisibelebath is a pretty recent addition.
It was not used before.
Jaggery is widely used only in Udupi Brahmin cuisine. Jaggery is rarely used in other styles of cuisine in the area
It was very tasty talks, but western Himalayan regions of india were abandon in this podcast
Madhya Pradesh too
Is sweet- sour really a persian influence? Parts of karnataka and maharashtra, the imly/kokum are always paired with gud... Especially a dish called kairas/gojju and sambar/amti
AIM should be officially declared the encyclopedia of India.
While eating beef perhaps
@@t.s.p1864 so what
Abbe... Aadhe cuisines k upar usne general paint maar diya
@@jd38021 Sarcasm ka jo paint mene AIM pe Mara hai wo toh samajh ja.
@@dattarajmahale1261 srry it seemed too sincere
Sadly no body even considers Chhattisgarh Jharkhand and Oriya food even if it is in center of the country
Jharkhand is most neglected state of India .
U guys should start talking about it.... I'm sure there are super delicacies
20 min : Goans are not going to like this . They have 50 types of cooking pomfret. No mention of Maharashtrian Plateau food, kannadiga people are not going to like AIM. No North Karnataka cuisine mentioned. By the way pepper, cinnamon are grown in the region,
he also said karnataka dosas are the best so im not too upset 🤔
Agreed . Please do a recipe review. 😀 It's a pleasure listening about authentic recipes .
My mother also says in her childhood food used to very simple in Bihar . Now it's full of onions and way too masala in it.
I think you need Advita Kal as well. I think she is a chef. Abijet should show how different dishes are cooked that would nice.
I was going to skip dinner today due to a late lunch and then I watched this show. Now I'm ordering food 😁 thanks AIM & Abhinav, I'm not fat I'm just deliciously diverse 😆😆
Thanks a lot Abhinav and Abhijeet, this was lovely.
I don’t think AIM has any rat’s ass idea of Karnataka, Maharashtra and Goa food culture. The only food he talks abt was Tam Bram cooking techniques and some standard popular foods from the usual suspect places! Somebody like Shefali Vaidya who is from these parts would have given a better gyaan. Anyways You need to be a real culinary expert to comment on such a vast and diverse variety of food preparations in India, even then I doubt anybody can claim to be an expert!
Nooooooooo garam masala is never used in maharashtra, karnataka brahmin cooking... Abhijit you have to brush up on you culinary study of marashtra and karnataka🙄🙄🙄
A maharashtrian here - my friends from northern part of India enjoyed my lunch throughout my school days and uni days. But, I hated(using it very responsibly) UP/Bihar/MP(except indori) preparation of sabjis and non veg for their peculiar way of using garam masala. :p
UP in some parts still has better preparation of sabzis and meat than bihar and mp. Now bihari food is just chillies and more chillies nothing else. And MP food now has muslim cooking influence in it if we can call it muslim cooking separately 😑
Try Mutton Noon Paani from Champaran, Bihar. It is cooked only in salt(noon) and water. Zero masala, zero oil.
AIM, You should start writing books on expertise/opinions on different subjects
Maharashtrian food is not just limited to to Karnataka border & Goa,there is much diversity in each region of Maharashtra which I believe you are not aware of. You should explore more Maharashtrian food and definitely your views will change.
He mixed Indore with Lucknow just a headsup they have never had similar cuisine.
Sorry. I have no clue what the dude was going on about w.r.t Kannada cuisine. Now I’m not sure about his assessment of other cuisines.
Same here lol
I am starting to doubt everything about that guy now 😅
I m also a damn good chef
I cook maggie and yippee together 😂 with Maggie masala e magic
Believe me it's a spice bomb
Next time you make only maggi, try adding a bit of lal mirch on top and some spicy mixture or chuda of any kind (The kind they sprinkle on top of Poha everywhere in MP)
I am addicted to eating maggi this way now!
@@NatrajChaturvedi add lemon and cumins it's my new investment giving terrific returns and butter also
You open a Maggi stall part time 🤪👆👅
Cook maggi with 1 extra maggi masala (bought separately), some butter, (1/3rd)cheese slice, and some oregano.
The Muslims don’t have Beef Biryani.. It is considered as Cheap.. but in some Pockets it is served in family gatherings …it’s usually Mutton Biryani..or Chicken…Muslims don’t say Daal May TADKA but say Daal ko BAGHAR all over North India & maybe Pak ..
Talk only about what humans eat...
22:55 Kaara baath.
Add a serving of Kesari baath and it becomes chow-chow baath.
Nothing like Thairu Satam and urugai in a good afternoon :)
Pakoras during evening
And pulav during night :)
How about puliodarai
I wanted to hear some more about Kerala and srilanka food similarities. As comment box is showing anxiety of us all, for AMI not giving enough footage to each state of ours. A series with one or two states would be gratifying
U are totally off the mark with Karnataka cuisine… u should come over and savour the true delectable delicacies of Karnataka… Garam Masala is totally alien to even naati style of non veg cooking in Karnataka… let alone mangalore and Coorg delicacies
Kerala cuisine was also just mentioned in passing...... has a great veg as well as non-veg food culture.
Sare criticism ke bawjood Abhijit is great intelligence.👍
Imwaited for this for very long
Thanx for bringing it finally
‘Green butter chicken’ = SO ACCURATE. Well-said, sir.
Abhijit has not mentiined about different kibd if idlis from karnataka. What about great dals from north India. I love all the dals like tadka dal, dal fry, dal mkhani.
same with my grandmother... never touched tomato, potato, chillies and even cauliflower and cabbage .. she used pepper (colloquially called marich)
Bro can you tell me difference between pepper and chilies plz plz
AIM and Abhinav never talk about Marathi culture/language. They always mention Tamil, Hindi, Bangla, Punjabi and Orissa culture.
But never about the Marathi/Maharashtra.
*Odisha
Or Karnataka
Not just these 2people, i feel, for most indians, mumbai is maharashtra. Rest of maharashtra and maharashtrian people do not exist
@@vinithagodbole6321 I had friends from Nagpur who said the exact opposite, ie Mumbaikars are not Marathis.
@@vinithagodbole6321 exactly. He is saying that Maharashtrians use too much coconut. He should come to Vidarbha. There is so much diversity of food within Maharashtra itself.
AIM Sir agli baar lucknow aaiyega toh mauka dijiyega aapko lucknow ke best veg kebab khilaaunga mildly spicy😊
Abhijit is mistaken about the garam masala use in KA food.
Uhh Abhijit has very less knowledge about marathi cuisine we have most satvic cuisine over the year but he just type cast marathi cuisine by restaurant selling dishes any way marathi people have to be little more woke for cultural n cuisine, literature & for overall life style because we get type casted by portraits which made by non marathi. Nice discussion on Everyone's favorite topic.🤗
Edit= Sambar is originally from Marathi cuisine.
This was great listening , Abhijit Iyer Mitra! I wish you would do more of these talks on food and diverse cusines!
Anyone wants the authentic taste of veggie items....plz do visit any temple across costal line... manglore , Udupi....almost all Banglore hotels are crap....
Yes, garam masala and fennel seeds is considered as non veg masala.
Thank you Abhinav ji & Abhijit ji wonderful discussion please do more session like this
Is there is a book or cook u can suggest AIM, which documents/talks about the authentic Indian food... and its evolution
Abhijit never ceases to amaze , heyy pls if possible through Prakhar's link do join someday Shwetabh Gangwar on his podcast ..... Looking very much forward , god bless!! 🙏
What about pahari and ladakhi food ????
Upma is called as Kharabath in Karnataka
but it is also called Upma in Karnataka at thats what my mother calls it
No, kharabhath is kharabhath and upma is uppitu.
@@deeparao9071 yes i call it uppitu or upma same thing
@@deeparao9071 Yeah. It's also called as uppitu. When it comes to hotels, the semolina based dish what we get is Kharabath. It is just an extension of upma with additional masala and veggies. As abhijith referred, it's also called as masala bath or rava masala bath.
Khara bath is different and uppittu (upma) is different
Authentic cuisine
Punjabi saron da saag depends on mustered leaf and need another three minimum leaves 🍃 like batthu, metthi and palak some other leaves
Secrets is portion of the leaves
i live in Australia.people be surprised, mustered leaf ,batthu.and jangli palak native plant of Australia and grow wildly in countryside or bushes
My mother cook best saag in world in summer different leaves and in winter with different leaves most of time we get leaves from bushes
No spice in saag only ginger and garlic tadka with green chilli
totally left bengali cuisine ..... amazing
Double cooking is also extremely common in Maharashtrian cooking. Perhaps double cooking is an influence of Maratha kingdoms
In KA
Upma is Khara bhaath
Sheera is Kesar bhaath
Haryana, Punjab, Rajasthan and Gujarat is the Vegeterian belt. Maybe due to trading community consisting of Jain, Sikh and Swaminarayan followers. Coastal areas of Gujarat will be an exception due to fishing activities. Gujarat Thali and breakfast food of Khaman Dhokla and Fafda Jalebi are famous while Rajasthan has Daal Bhatti. In South India only Tamil Nadu will be more Vegeterian than others neighbouring states. Idli and Rasam are famous. Karnataka has Mysore Masala Dhosa. Kerala has a number of dishes of Veg in Onam Feast and Pazham pori, while Non Veg dishes are Beef Parotha & Chicken Biryani. Hyderabadi Biryani, Kashmiri Pulav and Chicken Tikka and Paneer Tikka Masala from Punjab are famous. Bengal will have good freshwater fish boiled and fried in mustard oil. Maharastra has Vada Pav, Bhaji Pav, Puran Poli and Sev Usal.
In Mumbai, you get sweet sambhar generally. Is it because of Karnataka (Udipi) influence or Gujarati influence?
In Telugu, imported(new world,non native) foods were called viswamitra srusthi(creation of viswamitra because he created an entire world for Trishanku ). older people used this term , during british era. Tomatoes ,cabbage and cauliflower and such
So cabbage and cauliflower are also not native to India??
@@bapparawal2457 atleast not in south
@@franzferdinand3449 not native to North either
He should publish a good book....
Very good...please do a 2nd part
I make good tea. Atleast I like it. Invite me for a podcast
Abhijit what you are saying is atrocious😂...am from Mysore but staying in central karnataka and we have never added garam masala in our sambhar....and our dishes are more similar to Tam bram...except that now people are adding a lot of Spices,onions,etc....if you ever visit mysore...please visit any Mysore Brahmin or aghrahara....even the milk maids there will never add garam masala or use much spices cause its equivalent to non veg and we dont eat Ginger,garlic,onions and Snake gourd...in our food😡
Theirs no specific dishes in around malwa , being wheat belt u will find a lot of roti / chapati culture , rice is delicacy for nirmal households with seasonal vegetables cooked in groundnut oil, since malwa has a bit of rajashtani influence we have dak bati churma, and bit towards gujrat border is region of nimad has gujrati influence in food. Indores poha is over hyped just bcoz mp has lots of poha factories, I personally consider it as worst form of breakfast with no nutrition value. Yeah if ever been to around neemuch mandsaur and go to village (in season only available in home) u can have afeem ki sabji which tastes like any saag ,. It has a bit of buzz in it.
Abhinavs face goes ummmm each time Abhijith says its delicious hahaha
0:50 tamil nadu and kerala
AIM reads up online publications , makes opinion about them with supporting data sometimes and most of the time on his gut feeling where ever data missing. He gives a start point for people to think about the forgotten which is good but unable to carry forward with accurate opinions/ predictions till the end. He is good but needs lot of improvement . We too need improvements to pick up on what he said and explore the truth
Karnataka dosas are the best and abhijit has given his seal of approval! 😋
We don't need his approval. Masala Dosa was literally invented in Karnataka lol
@@amoghavarshanripatunga howdu but many people think dosa/idli is only from TN
@@uzochiokeke4328
Yea guru.
We Kannadigas don't assert ourselves.
Gotta be much more loud!
His knowledge about Karnataka food is pathetic... He cannot eat in few restaurants in Bangalore and say this is how the Karnataka food tastes like.. it's just like foreigners trying different state food in Delhi restaurant and then going back and reviewing about it 😡
Can someone suggest where can I find authentic recipes for cooking Bhartia food?
I love how passionately pissed off Abhijit gets when flavour is substituted with masala. I would be so excited if he started a food channel/released a cook book.
garam masala isnt used in all communities of karnataka, thats wrong
His whole assessment of Karnataka cuisine is a joke.
Almost everything he said is wrong
Although a fan of AIM, i feel he is either ignorant or has narrow minded approach towards odisha. He didn't discuss it. Avoided the cultural aspects of odia food. It's less spicyness , its less oily aspect, the mahaprasada, the rainbow of sweet eating culture of odisha and many more.
Mitra is India's leonardo vinci
How did you comment 1 month ago??
@@anantagarwal7092 it was recorded a month ago and I had access to the premium membership
@@AyushSingh-sy2lg ohh today i discovered something new
Funny, he says Andhra ia an arid region... 2 rivers, both perennial, Godavari n Krishna flow thru AP... And it is the rice bowl of the South.
Maybe he is speaking about rayalaseema
Where is Odisha
Italian and Indian food is D most delicious and ancient foods in the whole world
Arre wah...!! Golu molu got Abhijit back on his channel but then he is to talk on food only not politics cuz that's inconvenient?
Sarson ka saag toh Bihar mei bhi Punjab ke style mei Kahte hai we don't add palak
Our sister AIM 😍😍
Fulo ka taro ka sabka kahena hai... Ek hazaron me Humari Bahena hai. 😊
@@theniravpanchal 😜😜
AIM doesn't seem to be have idea of Maharashtrian food , most of the times he says vadapav ,misal mobile food , fish ambotik blah blah blah... Maharashtra have a large variety of food and cooking but due urduisied panjabi+english/western culture of mumbai elite, the culture, language and customes of maharashtra is suppressed or misrepresented. Local politicians are also responsible for this!
can someone create a map of this.
Ye video ab kyu upload hua? Mene to bahot pahle dekha tha
so basically aim hasn't had the real Konkan food yet. or there is something seriously wrong with his tastebuds.
Homo should do a channel on food //the man has a lot of brain when comes to food
Im seeing Ravish Kumar ads during this discussion
❤❤❤❤❤
the konkan in me is offended.
Grilled AIM with Abhinav sauce😫
🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩
Abhijit should watch Shokugeki no Souma anime...
4:17
ppl like me not from Karnataka have lot of misconceptions.. all he talks about is restaurant food.. Also Karnataka cuisine is not complete if you don't talk about ragi.. which is healthiest dish n very popular in Karnataka
nothing on Odia cuisine ?
Do they hve cuisine?
@@SunShine_747 you have internet ?
find out ^_^
Wazwan?
seriously..do the recipe reviews...
From slamming Tejas and being a Lockheed Martin spokesman to talking about our cuisine. Yao kya kai be😂😂😂
Sambar of tamilnadu is a version of amti of maharashtra
👍🏻