his podcast is SO SO So full of holes man. He says "pickles were made to put probiotics because of lack of meat" what a ridiculous statement it is. Just because you say everything with confidence doesn't mean it changes to "genius". B.S is B.S. lol
@@av1421 BIG problem with Abhijit is that he lacks practical knowledge about many thing he says about India. Cause he was grown up in a Elite Background.
@@av1421 HE IS RIGHT THE PROBLEM IS YOU DONT KNOW BOUT NUTRITION ENOUGH probiotics play a huge role in assimilation of nutrition and increasing the the nutritional value of food ,humans are omnivores that means we need meat but when you subtract meat you have too double down on other things and find new ways too get the nutrition from else were
@@aadarsh_1303xAbsolutely and here is where I disagree with Abhijit when he says that people in India don't have knowledge. The reality is people in India don't want to know, especially this newer generation. They have absolute disregard for you if you tried to pass a nugget of knowledge to them for free, be if of any field. People like @av1421 would pay hefty fee to get into a gastronomy and culinary sciences course first and trumpet these same culinary principles again, but when offered this knowledge for free, they would ridicule and pooh-pooh the person who gave it. Shame..
I am glad that Abhijit's take on cooking is very similar to mine. Feels good to know I have been on the right track.Trying to remember how things used to be made in our ancestral homes by grandmother's and mother's' generation helps.Yes, there are constraints of ingredients available but as much as possible I go for homegrown or buy from people who farm. Yes, soil and water do play a great role and soil nutrition has really been affected badly due to senseless 'development'.
Wow, so much to unpack here. 1. Whenever I used to hear the word 'umami' from these korean/Japanese cooks I always knew what they mean, bcos it's a flavor we have in the Indian cuisine but we particularly don't have a name for it (at least in all regions) 2. I so agree with the ghee thing, my mum makes ghee at home which i loveeee and when I moved to the city I stated buying store ghee and it was shit. Even if we make ghee from the packaged A2 best quality whatever milk, it's not the same, has a weird flaky texture. 3. The gavrani/desi tomato make some very delicious sabjis, but i have observed if you are not used to that tang, you will not like it. 4. I would also like to add that people, at least in the cities have no idea of Rann bhaji (wild grown vegetables) as we call it in Marathi. They vary according to the regions and seasons but mostly Shravan is the time when you get the most (Aluu, chuka etc.) People my age, late 20s early 30s have no idea what they are and some of them (like my husband) have never eaten them. These seasonal and local veggies are so important for your diet but since we have never eaten them we can't appreciate their taste. 5. My mom has always told me, the lesser the better, not all vegetable preparations need pyaj tamatar, and once you understand that, you will enter a new world. And whats with westeners using so much cinnamon, my mom would throw me out of the house if I use more that 1 inch of dalchini in anything. 6. My mom saw kitchen king masala in my kitchen bcos my cooking aunty wanted it and told me to throw it away. PS- Abhijit should explore more of Maharashtrian food, bcos barring people who live alone in the cities, most of the traditional cooking methods are retained in many households. Waiting for your cooking channel.
I am a South Indian Mumbaikar raised in a North-Western suburb of Mumbai called 'Dombivli' which has always had and continues to have a very strong concentration of Maharashtrian Brahmins, Maratha and Kokani people. Having lost my mother when I was very young made me depend on the ubiquitous 'Poli-Bhaaji Kendra' spread across Dombivli. My palate is quite used to all of the things that you have said and I can absolutely relate to them. I now live and work in Bangalore and I hate eating out in this city because much of the food available outside is homogeneous. My cousins in this city (because I am a Kannadiga) prepare food according to the older traditions and hence it is highly relatable to my late mother's cooking. And, with regard to your comment on the Westerners' heavy use of cinnamon in cooking, I presume that they substitute cinnamon for the 'thikhat' (spice for those reading my comment and unfamiliar with the Marathi language) which to us Indians is widely available through our many spices. All in all, it was refreshing to read what you have written.
Podcast like this wants me to learn more about my grandparents way of cooking. Unfortunately biggest obstacles are my parents who have gotten used to garlic ,onion ,garam masala in everything. I agree about food losing out. In my house I cant eat Baigan /lots of green vegetables cause of how overcooked it is. But I take south Indian meals and had some Baigan sagu and liked it. My mother always says in her home food uses to be very light. Nowadays too much onion ,garlic. We have reduced the quality of Indian food during our parents lifetime.
Loved this podcast episode! * The water affects our gut biome too. My tolerance to spice has gone down significantly after moving to Canada. * Quality and taste of milk has changed even in India. So no question of making good Dahi at home. * Milk solids residual after making ghee - in my hometown in Karnataka we add that to hot rice and eat it as the first thing in a meal.
@@Robertsmith001NRIs have contributed $112Billion dollars in remittances this year to India. Isn't that helping in building the country? Spreading Santana Dharma in a foreign land plagued with wokery is not a service to Dharma? Swami Vivekananda went to Chicago to talk about Hinduism do you detest him? Don't have a narrow mindset my friend.
In Eastern UP the main spice is dhaniya, jeera and black pepper. Every veggies has different ratio of it, dhaniya is cooling, jeera is mild hot and pepper is hot. I went to my Nani ka Ghar in Purnea Bihar, there I had pyaj ka pakora with roasted Chiwda and Cucumber. It was fantastic, Refreshing, crunchy and crispy. My favourite dish is matar ka paratha with Tamatar ki meethi chutney and I also like Dal wali poori with Bakheer( rice cooked in Sugar cane juice) and Kaddoo ki sabji.
AIM amazing information. Now i understand why dishes made based on 100 year old recipe books with very minimal ingredients are so sumptuous and mesmerizing to mind and palette.
Indian restaurant gravies made at home are not the same is because of following reason: 1. The pre-made red/yellow/white gravies are cooked for hours and stored for hours. So the flavour gets that much more time to mature. Homemade gravies when had the next day, taste quite a lot better. 2. The extreme high heat for cooking Abhijit mentioned, not only gives charr to the onions/capscicum in kadhai gravy, but also caramelizes the sugars in the gravy instantly. That flavour is that last 5% difference very hard to reproduce at home.
his podcast (AIM) is SO SO So full of holes man. He says "pickles were made to put probiotics because of lack of meat" what a ridiculous statement it is. Just because you say everything with confidence doesn't mean it changes to "genius". B.S is B.S. lol
Wok Hei: Literally translated as “wok” “energy” or more commonly known as “breath of a wok”, wok hei is a Cantonese culinary art form that originated from Hong Kong and Guangzhou. The energy in this case comes from the amount of heat that is in the wok.
his podcast is SO SO So full of holes man. He says "pickles were made to put probiotics because of lack of meat" what a ridiculous statement it is. Just because you say everything with confidence doesn't mean it changes to "genius". B.S is B.S. lol
@@av1421 my fren india have a ancient culture of meat eating what you talking about and also satvic ,rajaic ,tamsic are qualities and emotion and effects that food produce in body a better understanding of which can be learnt ny studying gut microbiome and nutrition in general and it effects on our brain also that means food can be PURE VEG AND STILL BE NOT SATTVIC
You can find very good imli in Belgaum Karnataka.. you have to buy it during the season from the villagers that sell it in the mercato and store it for the rest of the year..
@@sca8217 (1) Water is important. NY pizza won't taste the same because the pizza dough has that special NY water (2) The temperatures at which restaurant pizza cooks, 1000deg, cannot be replicated at home. So home pizzaa won't taste same as restaurant.
Oh my goodness what a bundle of humongous knowledge and interesting facts this guy is. One of the best podcasts !!! Missing some desi flavor here in Indiana, US.
The sourness in Mangalorean fish curry comes not only from imli but a plum variety that is dried and soaked. My granny never used tomatoes in her fish curry but these days they use tomato in fish curry. The authenticity of a fish curry is lost these days And the amount of sourness of the depends upon the variety of the fish. The tamarind these days are exported as tamarind paste to different countries and the tamarind is the rawmaterial which the locals hard to find inspite of growing it.
Khichdi served with loads of granular ghee (made of cow milk), fried eggplant, omelet and fried papad. I prefer the rice and lentils little bit sauted in ghee in high flame for a minute and then low-medium flame for 3 minutes before adding hot water and turmeric and putting them on boil. Salt is added 2-3 minutes before putting off the flame after tempering with vegetables stirfried in high heat in shallow oil (cold pressed mustard oil). It is allowed to settle for 5 minites and served with heaped teaspoons of ghee which is where the magic happens.
The Dal with hing is वरण . Maharshtrian dal always served with wedge of lime and ghee on steam rice no tadka..just plain dal cooked with haldi and hing some times little jira.
First of all a big thanks to Abhijeet who speaks of everything from Tejas to how to make ghee in the kitchen. Looking forward to your food channel. If this podcast is anything to go by, your food show will be a hit and hopefully will bring back Indians to their ways of cooking.
Abhijeet you forgot the most important concept of Vadiya/Vadi/Badi/Badiya with are flavoured/spiced or only salted sun dried Paste of Urad or Moog daal. It is first fried in oil and took out and added in the end in the sabji at 90 percent cooked. It gives flavour to the oil, protein, a fermented taste and texture.
As a bengali, I can attest that Khichudi and Beguni is an amazing combination. Even after staying in US, I love cooking that on occasions. The key a good beguni is slicing an egglant really thin with a thin layer of batter. If you thicken either of these, it would be a bad experience. The smoothness of the kichudi with the crunchiness of the beguni is an amazing combination with a bit of date chutney. Refinement is needed on Indian food like all other arts. Bengali food refined much during the 18th and the 19th century. Don't know about the rest of India. I am sure many food in rajasthan and gujarat are also very refined. Even in US, I don't like Indian food that much. Everything feels same.
Try Kolhapuri misal...where they serve peti pav and not bun pav....also the mixture of wet masala containing coconut, cashew and poppy seeds makes the tarri/curry special along with matki/moth bean stock !
Excellent podcast. Yes, it is indeed a pity that we are losing out/lost our culinary skills and traditions. Readymade pickles are really not the "real" thing. The water that we use for cooking is the overfiltered water, because we don't dare use water straight from the tap for obvious reasons.
Hope Abhijit sees this. Have commented this everytime he says it Rice has the amino acid Lysine and Daal has Methionine. They combine to complement and form a complete protein
I so agree with what Abhijeet said about the water we use for cooking changes the taste of the dish, I come from Konkan region,we eat red rice ,ghee,metkut,pickle for breakfast over there, we have our own well and we grow our own red rice. But when I bring that rice here in Pune, I follow the same recipe, but it doesn't match up to what we cook in Konkan 🙂. Water is the only reason, in the change of taste I feel.
If luchi is Khasta then good with Sticky achar or gravy curry If luchi is Fulko and crispy then good with Succulent curry But if Luchi is older or ন্যাতানো then good with বেগুন ভাজা। But still বেগুন ভাজা can go with all 3 types of luchi
I am a Iyer from Tamil palaghat . Iyer . We good tamarind, the little reddish one which has little sweetness , I care to choose such kind for my Sambar and rasam . The black one is pazhya puli . You are very knowledgeable, and I admire your knowledge.
We add cloves while making ghee to neutralize the smell. I also heard from a secondary source that some people add edible camphor, curious to learn about this.
Complete Protein contains all nine Amino Acids. Animal protein is complete protein. Lentils/legumes(Dal) are rich in protein in terms of percentage by weight but they are not considered complete protein as they lack two amino acids, namely CYSTEINE and METHIONINE that grains contain in them. Similarly lentils/legumes contain another amino acid, LYSINE that grains contain in very insufficient percentage. Hence combination of Lentils/legumes and grains helps in deriving complete protein as the combination contains all nine Amino Acids in sufficient amount on top of meeting energy demands by means of carbohydrates. It is not just rice+ dal combination; rice can be replaced with other grains (like wheat, corn etc) to consume complete protein. Hence Dal+Roti can have the same complete protein balance as Khichdi. And you need not consume Dal and rice/roti together either; eating them within 24 hours wil do.
not just Italy & Bengal, Sindhi cooking has been the pioneer of fried vegetables with rice dishes, 'vaangan' fried brinjal slices have been there since the history of Sindh's existence .
Here in Arkansas where I retired I had a hobby Farm and had several breeds of Goats 4 breeds of Swiss dairy goat s also Anglo-Nubians (which were produced in England by crossing Two Indian breeds (Jamnapuri and Bethal and an Egypt breed about 100 years ago), They meat of the swiss breeds tasted the same Nubians tasted different and the best Meat goat in the world is The South African Boer Best bone to meat ratio, . Dairy Goats don't have good bone to meat ratio ratio so I'd breed the worst milking dairy Boar buck to produce kids for the Eastern Orthodox Church Easter sale. But as you may know even if raised under different conditions different breeds taste different, Same with Cows and pigs . But Animals of the same Breeds raised in different areas, even when raised in different taste different because of soil in different areas I knew this , BUT TODAY I've learned something new from You I did not know cooking heat also makes a difference Thanks.
The four elements are the Beatles: John was the food, the steak and potatoes. Paul was the ambience, the sound. George was the service, the soul of the place. And Ringo, the price point. Would the Beatles have been the Beatles without all four?
Abhijit, I learnt so much today. Absolutely engrossing . Want to ask you if you hv ever tried Himachali cuisine especially of Mandi town . Cuz most of our dishes are marinated in curd. No onion, tomato gravy.
30:47 Dude, this is more common than you think. A lot of people mix the papad, poriyal, pickle with the rasam ricr and gulp it down. Poora kachra bana dete hai. Dal + rice addiction is real. Ask a Maharashtrian about varan bhaat. Its just lentils and rice (whit optional ghee), No masalas, tadka optional. My grandmother always fed me varan bhaat with a side dish of a brinjal pickle and one omelette. Epicness.
Is it only me who loves the smell of ghee being made... I love the smell and since i make it myself, i feel the pride to see the "danedaar" ghee, beautiful colour, lovely smell... Making a jar full of ghee is my onlh purpose of having full cream milk at my home..😅😅
@25:00 on textures: We have pani-puri. wet and crunchy at the same time. Or Bhel. @27:00 The fertilizers (human/animal feces) have nothing to do with it. The $hit is composted and then applied at root, at soil. And therefore their the veggies are washed 3 times at least, before cooking ( in Asia at least that is true). @29:00 "punjabization of indian food": same is true for "bollywood" too! lol @34:00: Banana leaf also adds flavor to the food. Eating with hand/fingers also creates flavor @36:11: It is called "buddha bowl" AIM...lol @38:26: Bisi Bhele Rice is vegetables+sambhar+rice: It is masala khichdi. There are 100s of variations of this humble "khichdi" AIM @47:00 Tomato in the world is GMO, so it tastes like cardboard. No one has heirloom tomatos anymore...unless you grow it yourself.
Wok Hei: Literally translated as “wok” “energy” or more commonly known as “breath of a wok”, wok hei is a Cantonese culinary art form that originated from Hong Kong and Guangzhou. The energy in this case comes from the amount of heat that is in the wok.
You should not make ghee directly from cream. You should add curds and set it and then churn it to separate butter from buttermilk and then make the ghee. This is bilona ghee which is more healthy .
Hugely informatic.. Brilliant...Abhijeet you are using a cute e-cigarette. But it's banned in India, right?? You got it from outside, I believe? It's much better than cigarettes.
One of the chief reasons for the loss of culinary knowledge in India is the habit of hoarding recipes. Try asking anyone for a recipe and see what I mean
Should we keep using the term Biriyani? Considering that is an actual distinct dry lamb and flatbread dish from Iran. The etymological background given for the word by "food historians" is also very flimsy, to put it politely. Pulao is probably the actual term for rice combined with meat. It displays a etymological continuity across Asia, viz. Pilaf, Plov, etc. Need to get these basics right. What is your opinion Abhijeet?
In Philippines we got Mungo (moong dal) with Rice . Daal Bhaat is universal.
Love from India
Love him or hate him, but every conversation of him is damn interesting! Unbeatable amount of knowledge and articulation!
his podcast is SO SO So full of holes man. He says "pickles were made to put probiotics because of lack of meat" what a ridiculous statement it is.
Just because you say everything with confidence doesn't mean it changes to "genius". B.S is B.S. lol
@@av1421 BIG problem with Abhijit is that he lacks practical knowledge about many thing he says about India.
Cause he was grown up in a Elite Background.
Absolutely true
@@av1421 HE IS RIGHT THE PROBLEM IS YOU DONT KNOW BOUT NUTRITION ENOUGH probiotics play a huge role in assimilation of nutrition and increasing the the nutritional value of food ,humans are omnivores that means we need meat but when you subtract meat you have too double down on other things and find new ways too get the nutrition from else were
@@aadarsh_1303xAbsolutely and here is where I disagree with Abhijit when he says that people in India don't have knowledge. The reality is people in India don't want to know, especially this newer generation. They have absolute disregard for you if you tried to pass a nugget of knowledge to them for free, be if of any field.
People like @av1421 would pay hefty fee to get into a gastronomy and culinary sciences course first and trumpet these same culinary principles again, but when offered this knowledge for free, they would ridicule and pooh-pooh the person who gave it. Shame..
I am glad that Abhijit's take on cooking is very similar to mine. Feels good to know I have been on the right track.Trying to remember how things used to be made in our ancestral homes by grandmother's and mother's' generation helps.Yes, there are constraints of ingredients available but as much as possible I go for homegrown or buy from people who farm. Yes, soil and water do play a great role and soil nutrition has really been affected badly due to senseless 'development'.
Wow, so much to unpack here.
1. Whenever I used to hear the word 'umami' from these korean/Japanese cooks I always knew what they mean, bcos it's a flavor we have in the Indian cuisine but we particularly don't have a name for it (at least in all regions)
2. I so agree with the ghee thing, my mum makes ghee at home which i loveeee and when I moved to the city I stated buying store ghee and it was shit. Even if we make ghee from the packaged A2 best quality whatever milk, it's not the same, has a weird flaky texture.
3. The gavrani/desi tomato make some very delicious sabjis, but i have observed if you are not used to that tang, you will not like it.
4. I would also like to add that people, at least in the cities have no idea of Rann bhaji (wild grown vegetables) as we call it in Marathi. They vary according to the regions and seasons but mostly Shravan is the time when you get the most (Aluu, chuka etc.) People my age, late 20s early 30s have no idea what they are and some of them (like my husband) have never eaten them. These seasonal and local veggies are so important for your diet but since we have never eaten them we can't appreciate their taste.
5. My mom has always told me, the lesser the better, not all vegetable preparations need pyaj tamatar, and once you understand that, you will enter a new world.
And whats with westeners using so much cinnamon, my mom would throw me out of the house if I use more that 1 inch of dalchini in anything.
6. My mom saw kitchen king masala in my kitchen bcos my cooking aunty wanted it and told me to throw it away.
PS- Abhijit should explore more of Maharashtrian food, bcos barring people who live alone in the cities, most of the traditional cooking methods are retained in many households.
Waiting for your cooking channel.
Thanks for sharing all these culinary insights...Your mother's cooking must be amazing to taste
I am a South Indian Mumbaikar raised in a North-Western suburb of Mumbai called 'Dombivli' which has always had and continues to have a very strong concentration of Maharashtrian Brahmins, Maratha and Kokani people. Having lost my mother when I was very young made me depend on the ubiquitous 'Poli-Bhaaji Kendra' spread across Dombivli. My palate is quite used to all of the things that you have said and I can absolutely relate to them.
I now live and work in Bangalore and I hate eating out in this city because much of the food available outside is homogeneous. My cousins in this city (because I am a Kannadiga) prepare food according to the older traditions and hence it is highly relatable to my late mother's cooking.
And, with regard to your comment on the Westerners' heavy use of cinnamon in cooking, I presume that they substitute cinnamon for the 'thikhat' (spice for those reading my comment and unfamiliar with the Marathi language) which to us Indians is widely available through our many spices.
All in all, it was refreshing to read what you have written.
@@Col.J.N.W.SinghKhandala Thank you so much for this well written piece...A pleasure indeed to read it
Podcast like this wants me to learn more about my grandparents way of cooking. Unfortunately biggest obstacles are my parents who have gotten used to garlic ,onion ,garam masala in everything. I agree about food losing out. In my house I cant eat Baigan /lots of green vegetables cause of how overcooked it is. But I take south Indian meals and had some Baigan sagu and liked it.
My mother always says in her home food uses to be very light. Nowadays too much onion ,garlic. We have reduced the quality of Indian food during our parents lifetime.
Loved this podcast episode!
* The water affects our gut biome too. My tolerance to spice has gone down significantly after moving to Canada.
* Quality and taste of milk has changed even in India. So no question of making good Dahi at home.
* Milk solids residual after making ghee - in my hometown in Karnataka we add that to hot rice and eat it as the first thing in a meal.
My mom adds adke yele to the last of ghee and fries it, for removing impurities itseems...but that leaf tastes so good with a lil bit of sugar😍
Instead of running away, you should have stayed and tried to built your country.
This is the difference between Chinese and Indians
@@Robertsmith001NRIs have contributed $112Billion dollars in remittances this year to India. Isn't that helping in building the country? Spreading Santana Dharma in a foreign land plagued with wokery is not a service to Dharma? Swami Vivekananda went to Chicago to talk about Hinduism do you detest him? Don't have a narrow mindset my friend.
You forget the use of roasted desi moong daal used in Bengal and Mithila region of Bihar. It's khichdi is just fabulous 😍
In Eastern UP the main spice is dhaniya, jeera and black pepper. Every veggies has different ratio of it, dhaniya is cooling, jeera is mild hot and pepper is hot.
I went to my Nani ka Ghar in Purnea Bihar, there I had pyaj ka pakora with roasted Chiwda and Cucumber. It was fantastic, Refreshing, crunchy and crispy.
My favourite dish is matar ka paratha with Tamatar ki meethi chutney and I also like Dal wali poori with Bakheer( rice cooked in Sugar cane juice) and Kaddoo ki sabji.
Bakheer is actually different bakheer is made from jaggery, ras ki kheer is made from sugarcane, as far as I know
@@vanshikamishra6184 jaggery one is also called bakheer and sugarcane wale ko bhi bol dete hai bakheer humare yaha.
AIM amazing information. Now i understand why dishes made based on 100 year old recipe books with very minimal ingredients are so sumptuous and mesmerizing to mind and palette.
Indian restaurant gravies made at home are not the same is because of following reason:
1. The pre-made red/yellow/white gravies are cooked for hours and stored for hours. So the flavour gets that much more time to mature. Homemade gravies when had the next day, taste quite a lot better.
2. The extreme high heat for cooking Abhijit mentioned, not only gives charr to the onions/capscicum in kadhai gravy, but also caramelizes the sugars in the gravy instantly. That flavour is that last 5% difference very hard to reproduce at home.
Well said. Thanks.
Good points. AIM doesn't know all that very much....looks like his recent ayurveda camp has taught him some stuff....
his podcast (AIM) is SO SO So full of holes man. He says "pickles were made to put probiotics because of lack of meat" what a ridiculous statement it is.
Just because you say everything with confidence doesn't mean it changes to "genius". B.S is B.S. lol
Wok Hei: Literally translated as “wok” “energy” or more commonly known as “breath of a wok”, wok hei is a Cantonese culinary art form that originated from Hong Kong and Guangzhou. The energy in this case comes from the amount of heat that is in the wok.
Abhijit should start his own very high end authentic Bhartiya food chain startup to bring back the glory of Bhartiya food.
I believe he will. Once his new house is finished
@@paparazzi.IndianFootball one should go vegan and eat Indian-Bhartiya sattvic food without masalas and vegetarian-eggitarian-etc
his podcast is SO SO So full of holes man. He says "pickles were made to put probiotics because of lack of meat" what a ridiculous statement it is.
Just because you say everything with confidence doesn't mean it changes to "genius". B.S is B.S. lol
@@av1421where will I get my protein from? Also, vegetables are pumped with pesticides.
@@av1421 my fren india have a ancient culture of meat eating what you talking about and also satvic ,rajaic ,tamsic are qualities and emotion and effects that food produce in body a better understanding of which can be learnt ny studying gut microbiome and nutrition in general and it effects on our brain also that means food can be PURE VEG AND STILL BE NOT SATTVIC
You can find very good imli in Belgaum Karnataka.. you have to buy it during the season from the villagers that sell it in the mercato and store it for the rest of the year..
The amount of knowledge this guy has - unbeatable.
To be fair, who has fact checked whatever AIM says?
@@sca8217follow zubear for fact checking ;)
That being said, 80-90% of what he says seems to be good. No one is infallible.
@@sca8217 ahhh Abhijit Mitra Iyer.
@@sca8217 (1) Water is important. NY pizza won't taste the same because the pizza dough has that special NY water (2) The temperatures at which restaurant pizza cooks, 1000deg, cannot be replicated at home. So home pizzaa won't taste same as restaurant.
@@sca8217Alpha Defense did.
@KushalMehra the podcasts like this, is one of the prime reason that i have Subscribed you.. Kudos👍💯
AIM has opened my mind in so many ways. Thanks AIM !
Oh my goodness what a bundle of humongous knowledge and interesting facts this guy is. One of the best podcasts !!! Missing some desi flavor here in Indiana, US.
I am still comprehending O2 means water thing. Great podcast bdw!
The sourness in Mangalorean fish curry comes not only from imli but a plum variety that is dried and soaked. My granny never used tomatoes in her fish curry but these days they use tomato in fish curry. The authenticity of a fish curry is lost these days And the amount of sourness of the depends upon the variety of the fish. The tamarind these days are exported as tamarind paste to different countries and the tamarind is the rawmaterial which the locals hard to find inspite of growing it.
Khichdi served with loads of granular ghee (made of cow milk), fried eggplant, omelet and fried papad. I prefer the rice and lentils little bit sauted in ghee in high flame for a minute and then low-medium flame for 3 minutes before adding hot water and turmeric and putting them on boil. Salt is added 2-3 minutes before putting off the flame after tempering with vegetables stirfried in high heat in shallow oil (cold pressed mustard oil). It is allowed to settle for 5 minites and served with heaped teaspoons of ghee which is where the magic happens.
The Dal with hing is वरण . Maharshtrian dal always served with wedge of lime and ghee on steam rice no tadka..just plain dal cooked with haldi and hing some times little jira.
First of all a big thanks to Abhijeet who speaks of everything from Tejas to how to make ghee in the kitchen. Looking forward to your food channel. If this podcast is anything to go by, your food show will be a hit and hopefully will bring back Indians to their ways of cooking.
Abhijeet you forgot the most important concept of Vadiya/Vadi/Badi/Badiya with are flavoured/spiced or only salted sun dried Paste of Urad or Moog daal.
It is first fried in oil and took out and added in the end in the sabji at 90 percent cooked.
It gives flavour to the oil, protein, a fermented taste and texture.
As a bengali, I can attest that Khichudi and Beguni is an amazing combination. Even after staying in US, I love cooking that on occasions. The key a good beguni is slicing an egglant really thin with a thin layer of batter. If you thicken either of these, it would be a bad experience. The smoothness of the kichudi with the crunchiness of the beguni is an amazing combination with a bit of date chutney.
Refinement is needed on Indian food like all other arts. Bengali food refined much during the 18th and the 19th century. Don't know about the rest of India. I am sure many food in rajasthan and gujarat are also very refined. Even in US, I don't like Indian food that much. Everything feels same.
Kichidi is a pan indian dish though. Not specific to Bengal.
@@harveyspecter111 I know that. But the combination and the way of preparation is very unique to Bengal.
In Marathi cuisine we also have “khatta meetha teekha”
AIM has to improve his knowledge of Marathi cuisine.
Abhijit says many things based upon his HUNCH.
Try Kolhapuri misal...where they serve peti pav and not bun pav....also the mixture of wet masala containing coconut, cashew and poppy seeds makes the tarri/curry special along with matki/moth bean stock !
Excellent podcast. Yes, it is indeed a pity that we are losing out/lost our culinary skills and traditions. Readymade pickles are really not the "real" thing. The water that we use for cooking is the overfiltered water, because we don't dare use water straight from the tap for obvious reasons.
Hope Abhijit sees this. Have commented this everytime he says it
Rice has the amino acid Lysine and Daal has Methionine. They combine to complement and form a complete protein
Thanks pratik. Unfortunately I keep forgetting the names no matter how many times I read them
@@Iyervval I just checked your channel. You've gotta try haldi achar and idlimbu cha loncha. From MH. They're fantastic!
Does this apply to all types of Daals?
AIM sir is gem thank u sir for this incredible podcast!!long live three Musketeers!!!(Sham sir missing).
Yes, please start your food channel Abhijit Sir🙏🏻
As a foodie, I just loved this podcast.
43:10 - probably the best explanation of how tamarind tastes. ROFL. Absolutely love listening to AIM.
I so agree with what Abhijeet said about the water we use for cooking changes the taste of the dish, I come from Konkan region,we eat red rice ,ghee,metkut,pickle for breakfast over there, we have our own well and we grow our own red rice. But when I bring that rice here in Pune, I follow the same recipe, but it doesn't match up to what we cook in Konkan 🙂. Water is the only reason, in the change of taste I feel.
AIM is AIM. Fantastic
If luchi is Khasta then good with Sticky achar or gravy curry
If luchi is Fulko and crispy then good with Succulent curry
But if Luchi is older or ন্যাতানো then good with বেগুন ভাজা।
But still বেগুন ভাজা can go with all 3 types of luchi
Kushal bhai we want one more podcast on food along with Abhijeet❤....jai Maharashtra
I am a Iyer from Tamil palaghat . Iyer . We good tamarind, the little reddish one which has little sweetness , I care to choose such kind for my Sambar and rasam . The black one is pazhya puli .
You are very knowledgeable, and I admire your knowledge.
Cannot wait for Abhijit's cooking channel :)
Brilliant talk. Amazing level of detail. Such versatility too.
We add cloves while making ghee to neutralize the smell.
I also heard from a secondary source that some people add edible camphor, curious to learn about this.
Complete Protein contains all nine Amino Acids. Animal protein is complete protein. Lentils/legumes(Dal) are rich in protein in terms of percentage by weight but they are not considered complete protein as they lack two amino acids, namely CYSTEINE and METHIONINE that grains contain in them. Similarly lentils/legumes contain another amino acid, LYSINE that grains contain in very insufficient percentage. Hence combination of Lentils/legumes and grains helps in deriving complete protein as the combination contains all nine Amino Acids in sufficient amount on top of meeting energy demands by means of carbohydrates. It is not just rice+ dal combination; rice can be replaced with other grains (like wheat, corn etc) to consume complete protein. Hence Dal+Roti can have the same complete protein balance as Khichdi. And you need not consume Dal and rice/roti together either; eating them within 24 hours wil do.
The best podcast i was waiting for. But also need a podcast on his weight loss
he talks about weigh loss at @48:00
What a crackerjack of a podcast.....superb
Love Abhijit ji, he comes with new information everytime with fun😜🙏🚩
New fan of Abhijit
Finally... What i waiting to hear from AIM
Please do cooking with abhijeet in real sense someday...that will be really interesting
A variety of peculiar leafy bhajia are prepared even in Bihar especially in Mithilanchal.
Abhijit - use RUPAK Heeng that you got only in Delhi and you don't need to use too much. It's super strong, we usually have to dilute it to use it
More of these streams! AIM + food is always fun
New fan of abhijit
not just Italy & Bengal, Sindhi cooking has been the pioneer of fried vegetables with rice dishes, 'vaangan' fried brinjal slices have been there since the history of Sindh's existence .
I loved this episode
Please request Abhijit to write a cookbook or recommend one. Thanks.
Add two leaves of kadi leaves as the ghee is almost ready to be turned off , the fragrance is amazing.
Thankyou guys
Here in Arkansas where I retired I had a hobby Farm and had several breeds of Goats 4 breeds of Swiss dairy goat s also Anglo-Nubians (which were produced in England by crossing Two Indian breeds (Jamnapuri and Bethal and an Egypt breed about 100 years ago), They meat of the swiss breeds tasted the same Nubians tasted different and the best Meat goat in the world is The South African Boer Best bone to meat ratio, . Dairy Goats don't have good bone to meat ratio ratio so I'd breed the worst milking dairy Boar buck to produce kids for the Eastern Orthodox Church Easter sale. But as you may know even if raised under different conditions different breeds taste different, Same with Cows and pigs . But Animals of the same Breeds raised in different areas, even when raised in different taste different because of soil in different areas I knew this , BUT TODAY I've learned something new from You I did not know cooking heat also makes a difference Thanks.
The four elements are the Beatles: John was the food, the steak and potatoes. Paul was the ambience, the sound. George was the service, the soul of the place. And Ringo, the price point.
Would the Beatles have been the Beatles without all four?
What the da quack do you mean exactly by this ?
Abhijit, I learnt so much today. Absolutely engrossing . Want to ask you if you hv ever tried Himachali cuisine especially of Mandi town . Cuz most of our dishes are marinated in curd. No onion, tomato gravy.
PlainDaal chawal with ghee lemon and metkut or peanut chutney and papad …….. 🥰🥰🙌🙌
30:47 Dude, this is more common than you think. A lot of people mix the papad, poriyal, pickle with the rasam ricr and gulp it down. Poora kachra bana dete hai.
Dal + rice addiction is real. Ask a Maharashtrian about varan bhaat. Its just lentils and rice (whit optional ghee), No masalas, tadka optional.
My grandmother always fed me varan bhaat with a side dish of a brinjal pickle and one omelette. Epicness.
Khichdi ke char yar dahi ,papad, ghee , Achar 😍😍😍
Woww thank you so much Abhijit for this fantastic information, I am a chef and dint have this information, thank you so much 🙏🙏🙏
Desi tomato or in general desi vegetables are hard to get in Metro.
Hi AIM i am tam bramh. But i am guilty of adding veggies and tomatoes to khichdi. Share me your authentic Khichdi recipe please🙏
Food culture keeps evolving...
Nattu thankali you get in our kubendran shop in CIT colony , where we get, I use it for the Katta pan for sambar and rasam
On the topic of sourness, you forgot the west indian kokum and malabar tamarind
Looking forward to your cooking channal Abhijeet
I really learnt a lot by this podcast on cooking.
Thanks a lot!
1:19:36 somewhat similar to varan in maharashtrian cuisine. Except we dont use mustard oil and a simple tadka.
Is it only me who loves the smell of ghee being made... I love the smell and since i make it myself, i feel the pride to see the "danedaar" ghee, beautiful colour, lovely smell... Making a jar full of ghee is my onlh purpose of having full cream milk at my home..😅😅
Yes you are the one cause I feel like being tortured for not obeying my mother
@25:00 on textures: We have pani-puri. wet and crunchy at the same time. Or Bhel.
@27:00 The fertilizers (human/animal feces) have nothing to do with it. The $hit is composted and then applied at root, at soil. And therefore their the veggies are washed 3 times at least, before cooking ( in Asia at least that is true).
@29:00 "punjabization of indian food": same is true for "bollywood" too! lol
@34:00: Banana leaf also adds flavor to the food. Eating with hand/fingers also creates flavor
@36:11: It is called "buddha bowl" AIM...lol
@38:26: Bisi Bhele Rice is vegetables+sambhar+rice: It is masala khichdi. There are 100s of variations of this humble "khichdi" AIM
@47:00 Tomato in the world is GMO, so it tastes like cardboard. No one has heirloom tomatos anymore...unless you grow it yourself.
Wok Hei: Literally translated as “wok” “energy” or more commonly known as “breath of a wok”, wok hei is a Cantonese culinary art form that originated from Hong Kong and Guangzhou. The energy in this case comes from the amount of heat that is in the wok.
AIM is masterchef❤
You know whenever my mom makes badi I always complained that the tari is not very thick now I get it I learnt a lot thanks motey
I invite AIM to try the 'kazi tenga' of Assam. The 'gondhoraaj lemon' of Bengal pales in comparison.
Abhijit: TIME NAHI HAI THO TATTI KHA KE SO JAO...
Meanwhile India: Doing just that, dude.. Doing just that 😢😢😢
33:35 brooooo😂😂😂😂
Mardo ka mard
Tamarind seed is also eaten in Bengal after Baking over Sand...it's like hard nuts
There's a strange connection between Italian cooking and South Indian cooking...
Like for abhi da🙏
Lord Abhijeet,as a Punjabi loved your sarcasm
❤❤❤❤❤❤ congrats.. Thali culture 😂😂
Best video ever imagine ❤❤❤❤
Kushal bhai, white T-shirt with your "greyish" beard too good :)
Im on diet also trying long fast and these guys decided to have podcast on Food 😂
Is there any book on authentic cooking styles from different parts of India ?
I used remove the edu - malai , and collect them in a bowl, and then , remove the butter out of it , and make home made ghee.
That's what all of us do
You should not make ghee directly from cream. You should add curds and set it and then churn it to separate butter from buttermilk and then make the ghee. This is bilona ghee which is more healthy .
let him cook🔥🔥🔥🔥
Hugely informatic.. Brilliant...Abhijeet you are using a cute e-cigarette. But it's banned in India, right?? You got it from outside, I believe? It's much better than cigarettes.
Well these two haven’t try saron da saag te Makki the roti at Shakm Indian Eatery in carlingford suburb of Sydney, Australia.
One of the chief reasons for the loss of culinary knowledge in India is the habit of hoarding recipes. Try asking anyone for a recipe and see what I mean
Tell us the best technique to make a simple chicken curry
Buy puli from Khadi gramodyag , in Avvai shanmugam road . Niligiris also . Look for the right puli .
1:18:50 Most imp bookmark ..quick daal recipe verified by AIM
Should we keep using the term Biriyani?
Considering that is an actual distinct dry lamb and flatbread dish from Iran. The etymological background given for the word by "food historians" is also very flimsy, to put it politely.
Pulao is probably the actual term for rice combined with meat. It displays a etymological continuity across Asia, viz. Pilaf, Plov, etc.
Need to get these basics right. What is your opinion Abhijeet?
I have seen people pour sambar and chutney on a beautiful golden brown masala dosa, mash it up completely and eat it.
U need another podcast and when is abhijit starting his food channel
Yaar Kya kare phir? How do we preserve all the knowledge! How do we revive it?
Next time I need dhabha food I'm going to oye's new house kitchen
I think Jamun is a perfect pallet cleaner
36:00 That's also how I eat food Abhijit....mixing all the dishes to create something unique....😅😂😂
its called "buddha bowl" and it is quite popular in USA!!!