काफी समय से मन था कि कोई पुष्पेश जी को बैठाकर कई टॉपिक्स पर तसल्ली से बात करे। बहुत शानदार इंटरव्यू है। सवाल भी सारे बढ़िया पूछे गए हैं। बहुत शुक्रिया।
He really does not dwell upon shingara of the Bengalis. If the outer filling has to be not too thick, well fried crispy and the filling has to be good, it is nothing but shingara. Shingara is merely similar in appearance to samosa, but a very different thing in terms of making qnd taste. Phulgobi is called 'Kopi' or 'Phulkopi' in Bengali and not 'Kaapi or 'Kaafi', as Dr. Pant claimed. It's clearly a misinformation through mispronunciations. Also the cauliflower is not made into a keema and mixed with the potato filling. It is cut into micro pieces; it's stilly visually identifiable as cauliflower. It is still available in various parts of West Bengal. He just has to step out of Delhi. Its Sanskrit name is 'srngataka', the original recipe for which is to be found in Bhavaprakasa. Two 19th c. Sanskrit dictionaries - Sabdakalpadruma and Vacaspatya - mention this and also cite the recipe.
He has no real knowledge about Samosa and it's journey. Samosha's jacket is more important than it's filling. The special aroma comes from it's jacket when the samosha is fried. The technique of frying samosha is totally different. Alu chop ( Potato Chop ) Pakoda, Vada, Baingani, Piaji ( Onion Vada ) and Jalebi are co snacks of Samosha. He has no true knowledge about Biriyani also. I am not impressed with his food description. He is just a gossip teller
@@devendranathdas9636 sir that’s ur view.. fact his he is well know for food history . He is a self made person and not someone who got doctorate degree through polishing
Kya shandar podcast tha bahut acche sawal and uspe utne hi shandar jawab ....
Passion personified.....Pushpesh Pant.
Always love to watch Shri Pushpesh Pant and Toshi
Thank you for your kind words! It's great to know you enjoy watching Shri Pushpesh Pant and Toshi as much as I do!
@ ❤️❤️❤️❤️❤️
काफी समय से मन था कि कोई पुष्पेश जी को बैठाकर कई टॉपिक्स पर तसल्ली से बात करे। बहुत शानदार इंटरव्यू है। सवाल भी सारे बढ़िया पूछे गए हैं। बहुत शुक्रिया।
मुझे खुशी है कि आपको इंटरव्यू पसंद आया! पुष्पेश जी के साथ ये बातचीत वाकई बहुत दिलचस्प थी।
love to watch him always
indeed
Puspendraji bolte hai to muh me pani aata hai
😉 hamare bhi
❤🎉
🌟🌟🌟🌟
❤️
He really does not dwell upon shingara of the Bengalis. If the outer filling has to be not too thick, well fried crispy and the filling has to be good, it is nothing but shingara. Shingara is merely similar in appearance to samosa, but a very different thing in terms of making qnd taste.
Phulgobi is called 'Kopi' or 'Phulkopi' in Bengali and not 'Kaapi or 'Kaafi', as Dr. Pant claimed. It's clearly a misinformation through mispronunciations. Also the cauliflower is not made into a keema and mixed with the potato filling. It is cut into micro pieces; it's stilly visually identifiable as cauliflower. It is still available in various parts of West Bengal. He just has to step out of Delhi. Its Sanskrit name is 'srngataka', the original recipe for which is to be found in Bhavaprakasa. Two 19th c. Sanskrit dictionaries - Sabdakalpadruma and Vacaspatya - mention this and also cite the recipe.
Next time I'm in West Bengal, I’m definitely gonna hunt down some authentic shingara!
Samosa is called sampust in Vedic call it made suttfin mutar dry fruits
Thank you for sharing that!
He has no real knowledge about Samosa and it's journey. Samosha's jacket is more important than it's filling. The special aroma comes from it's jacket when the samosha is fried. The technique of frying samosha is totally different. Alu chop ( Potato Chop ) Pakoda, Vada, Baingani, Piaji ( Onion Vada ) and Jalebi are co snacks of Samosha. He has no true knowledge about Biriyani also. I am not impressed with his food description. He is just a gossip teller
Thank you for sharing your knowledge! It’s clear you have a deep understanding of samosas and biriyani.
@@devendranathdas9636 sir that’s ur view.. fact his he is well know for food history . He is a self made person and not someone who got doctorate degree through polishing
Teri jaise knowledge wale Pushpendra Sir k jute chatne jate hain bsdk
Might as well invite sensible guests to discuss food history than gossipers @@Food9official
Bich bich mei unka last word repeat kr k tumko kya mil raha aunty ??? Chapar chapar krne ki aadat hai kya ....
Aaaaaaaanty smart baan Rahi hai