North Indian Food - CURRY OVERLOAD! Butter Chicken Tikka, Tandoori & Kebab - BEST Indian Street Food

This is one of my favorites. Yeah it's comfort food. So let's try it with Lachaprata. Okay sure. Put it right here. I think I've tried Kofi before but Rasmalai is new. Yeah. Yeah the sound and the looks of it. Okay three, two, one, go! Yes! It's the spot man! What's up you guys and welcome to another episode of Puri Mama PH and I have here again to join me on this North Indian food feast today. We have with me the owner Rohit. He's gonna go through the menu and explain the dishes to us and then we're gonna dig in. Go through is the soup. It's called the Kali Mirch Chicken Soup. Kali in Hindi is black. Mirch in Hindi is chili. We have minced chicken. They're cut very very fine pieces. So essentially we don't actually use chilies. We use black pepper. The reason we don't use chilies is because sometimes when you have very finely cut chilies they give off too much of spice and that kind of kills your palate even before we've started. But pepper is something that you can have. It doesn't really overwhelm you. So that's the first one. The one on the left of that is a samosa chaat. So that's essentially one samosa that we make in-house. It's about this big. We put a medley of some sweet and sour sauces, spicy sauce, a bit of sev, something which is crunchy and we put a bit of chickpeas in it. So it's chole in Hindi. Then we have the chicken tikka which I'm sure you would have had if you've been to an Indian restaurant before. It's essentially boneless chicken. So we marinate all our meats for about two hours then we slow cook it for about 20 to 30 minutes. As much as we can we try and slow cook it so it becomes more tender. The marinade sets it more. The next one is lasooni jhinga. Lasoon is essentially garlic. Jhinga is prawns so it's essentially garlic prawns. We have a little bit of ginger paste in it as well so it's almost like ginger garlic. What we use is tiger prawns and we have a little bit of the bigger variety of tiger prawns. And the last one is lamb seekh. It's essentially minced lamb. So we do the mincing of the lamb and we have a machine. The finer it is the better but you can't have it too fine otherwise it will break apart. We use a little bit of tomato cubes as the binding agent. So those are the five items to start with. Alright so now that we know the names of the dishes we're gonna start digging in. Let's do it. You're the foodie mama. We are foodie babies today. So you tell us what you want. I think best to start with the soup before it gets cold. Alright let's go Rishi. Do the honors. So this is the kali mirch chicken. Have you ever had like kali mirch chicken soup shots? It's my first Indian soup. I'm just gonna drink it like. Oh wow. Okay. I'm just gonna dive in. Cheers. Before the tequila shots come out we do some chicken soup shots. Kali mirch. Kali mirch. Oh man. It's so comforting. Yeah. Love it. It's comforting is the right word. Yeah. I don't want to sound cliche but this really feels like chicken soup for the soul. And I love the pepper in there. Gives it a little bit of heat. I see like you said. You can't taste like the extreme spice right. Yeah. It just complements it. Yeah. It's not too much. You're right. Your palate is not overtaken by spice. Just a nice amount of heat. Perfect for the rainy days. I think I haven't tried this before. This is a samosa cha. Okay here we go. Yeah you gotta give it a bit of the crisp. Right. Get that nice texture. I'm so excited. Yeah. This is the first samosa cha. We can be your foodie babies and ask you what your first experience of having a samosa cha is. Yes. Okay. You gotta try it first. Yeah. Go ahead. We're not trying together. No no no. We've done this before. I mean not this particular one but. Wow. It's very tangy. I love it. I love the tanginess. Just a little bit of spice. I think they put some tamarind in here. Yeah. Wow it's so good. It's like an addicting appetizer. It is a starter dish here right. Yeah. One of my favorite parts of having samosa cha is if you land a crispy piece of samosa. The flaky puff piece that's already been drowned in the rest of the gravy. But it still retains a bit of the crisp. Oh man that's my favorite part of this samosa cha. How about we're just doing tasting and I just took a second help you know. I think we're gonna try this. This is lamb right? Yeah. Lamb kebab. If we are the starters, we might only finish this entire meal in 2022. Very true. Very true. Enjoy. Cheers. As it goes near my mouth without even biting. The smokiness is there already. The smell and the taste is very soft but it's still got this texture that you get from the lamb. Right. And the spices in there. What type of chutney? This is mint chutney I think. With yogurt? Yeah. It goes perfectly together. Yeah. I think one of the interesting things about the lamb, you sometimes find those that are too heavily mint and then they break apart. Yeah. But this has some sense of. It holds its texture. Right. Yeah. The form. It's got a bit of spice in it as well. I love that kick. Next is prawns. Yeah. These are tandoori prawns. The same chutney, mint chutney. Comes already. I love prawns. Try it, try it, try it, try it. Oh wow. The thing with prawns, you cannot undercook it and you cannot overcook it as well. Yeah. It's just the perfect time of cooking with its texture. Not too salty. Goes well with the mint chutney. How do you say sedap in Indian? Swadish? Yes. Swadish. That means tasty, right? Yeah. I only know the Urdu version, but lazim. What? Did you say lazim? Lazim. Lazim? Lazim. Lazim. Really? Yeah. Because my mom's from Lucknow, so they speak Hindi Urdu. I think a piece just melted in my mouth. Next, we gotta try the chicken. Tandoori? Chicken tikka. Chicken tikka. Okay. Yeah, but like I was saying, you know like for my household, we start small. Very early for me to be having a heavy meal. I know. Warm myself up into it. Wow. I love the chicken tikka. Really tender. Again, spices not overwhelming. Yeah. And just the colour is very inviting too. Yeah, they got the tikka right. Again, with the mint chutney. Yeah. Everything is wonderful. Swadish. Swadish. Swadish. Is there an easier way to say tasty in Hindi? Just say accha. Accha hai. That's good. What? Accha hai. Accha hai. You got it. It's like accha. Yeah. I can't believe these are just starters. We're gonna prepare for the mains. Let's go. Let's get it on. Yeah. Is there a place to take a nap? Alright, so we have here the freshly cooked garlic naan. Oh man, I forgot which is the hot one. Wait, let's go visual. Alright, let's go. Let's go. Let's go. What do you want to do first, mama? Naan. Oh man, I'm starving. Here you go. Yes, this is the one. It's hot. Okay. Garlic naan straight from the tandoor. Yeah. I should have made this clear at the start. I'm actually a very naan without any gravies kind of guy. So this might be a problem. Let's start with the gravy. I'll leave it up to you which one you want to try. I'm actually a very naan without any gravies kind of guy. As you can tell, the food coma is setting in for our host as well as her guests. Nobody is making any decisions right now. We're just going like what do you want? Let's go comfort food first. I'll just mix it up a little bit for y'all. This is a bit of rice, a bit of lentils, a bit of ghee because ghee is in all Indian food. Sorry. I think we've given up doing anything at the same time, right? Or is it just me? It's just you. Oh, I'm so sorry. I was old school comfort food. When your girlfriend dumps you or your boyfriend dumps you, you lost the job or you're having a rough day. Come to a gravy and have the dal khichdi. It'll be right up. Make you feel a lot better. It's like grainy in texture and then I taste some turmeric in there. You don't get khichdi outside a lot. You're absolutely right. Wow, it's very nice and light. I'll say let's work our way up the vegetables and then we'll conquer the meats. Okay. Okay. It's my first palak paneer. So I'm so excited. Yeah. My husband is a meat eater. Whenever we have Indian foods, it's not on the list when we order. This is the one dish I can cook properly. Palak paneer with garlic naan. Let's go. Because life is good. This is really creamy. Yeah, it is. It is quite creamy. You're right. I think this is my favorite vegetarian Indian dish now. So difficult to make that consistency because I have to be careful. Yeah. I get the first dishes with the creamed spinach and it's not as like gravy-like, you know. This is turned into a gravy and it's super duper creamy. Okay, next is the some Goan fish curry. What does Goan mean? Goa is a place in India. So it's a dish that originates from there. It's got a lot of Christian influences but the spices that they use is unique to their area, which is really cool. Cheers. Okay, Goan fish. I love how well seasoned and tender the fish is. This gravy is unique. So good. The other thing we're talking about is how there's a lot of overlapping influence in Southeast Asian food. Yeah. If you look at, for example, this dish of the Goan fish curry, you said there's a bit of spices and there's coconut as well. Very Malay or Indonesian influence as well. Yeah. Or Sri Lankan. Or Sri Lankan. Coconut with spices? Yes. That's true. Like Goa and Sri Lanka, they probably have a lot of overlapping like food influences as well, right? All right. Okay, sorry. I think we gotta try the lachaprata. Lachaprata. Lachaprata. Let's go with the mutton tabah. Okay. Okay. What does tabah mean? Tabah is a pan. Yeah. Okay. A big embrace of that mutton piece. Okay. A bit of this. Tabah mutton, lachaprata. Let's do this. Wow. Yeah. The mutton is ridiculously tender. Tender, yeah. Pretty awesome. Falls off the bone. If you get like too chewy parts in some places, they haven't done the shoulder parts, but these, they've gone for the good stuff. Do it. This is one of my favorites. Yeah, it's comfort food. I wouldn't say it's easy to make, but it's, you know, it's called the, how do you call it in Hindi? Murgh. Murgh. Murgh. Murgh. Yes. Wow. Then maybe it can be closer to the kare-kare that I made because it's peanut based as well. Yeah. Yeah. But this was cashew. So let's try it with lachaprata. Okay. Sure. I think we just found out why you call yourself gravy. I just tasted the gravy, man. And you shouldn't tell us what the secret ingredients are. The chicken is super tender. Now I want to dig in the biryani. Oh man, you forgot the biryani. I know. I forgot. But there are layers to this, right? Yes. Here you go. Do you do your biryani with raita? Yes, I do with raita. Normally what's familiar to me is cucumber raita. This one is the boondi. I'm going to use my hands because I wash my hands. Cheers. Do this. I feel like they're mutton specialists here. Like the mutton again is melt in your mouth. You want to break it or what? Yeah. Oh. Wow. Pop art. Enjoy your pop art. There's this seaweed kind of vibe when I eat this. Like peppery and spicy. It's like I told them it's like a perfect Netflix snack. Wow. All these spices. I think we need to prepare ourselves with some dessert. So let's go for some dessert. We get to the desserts. I think that we need to try the masala chai first before it gets cold. Because I hate cold tea when it's meant to be hot. Okay. All right. Cheers everybody. Cheers. Masala tea. Okay. It's not too heavy on the spice. Is that cardamom in there? Very prominent flavor. Yeah. Refreshing. Milky. I guess the question is does it make you, does it wake you up or does it make you sleep? Both. Because of the amount of food that we just had. No but that's the thing. Indian people drink tea in the morning to wake up and they can drink tea at night. Like you finish dessert and dinner and then they'll be like Okay. Let's do it. This should be nice. I think I've tried kofi before but ras malai is new. Yeah. Yeah the sound and the looks of it. Okay. Three. Two. One. Go. Yes. Hit the spot man. Aam ras malai. What is this texture? What is this? Underneath. It's actually dumpling. Sweetened cheese dumpling. Never heard it put like that before. I know. Dumpling. The texture is from the cheese dumpling with some cream, pistachio, mango. This is going to be like unpopular opinion but I feel sometimes regular ras malai is a bit flancy. I mean it's very creamy and very milky but it's mango completes it. I know. Weirdly like I don't know why I've never tasted this before though. I will let her. Saffron. Saffron. Okay saffron. Go. Very creamy and refreshing. I'm surprised. Yeah. Because whenever I have Indian dessert like Gulab jamun. It's like. You call your doctor. You call the diabetic clinic immediately right. Wow. This is really refreshing. Love it. It's hard to cheers with this. It's a lime soda. Lime soda. Why Artie? Why? We were doing so well. Lime soda. Yeah. With a bit of salt and a bit of pepper. Oh yeah. Wow. Wait why am I saying pepper? Salt lah. I love the fizziness in there. It's a good refreshing drink for like. For Singapore weather. Yeah. I would like some drink to come with the lime soda I can easily add some vodka here. I have never heard that in an Indian restaurant. I know right. Yeah gin lime soda. That's a drink. Gin lime. Oh I would. I would have that. G&T is my drink. So I want to say that the things that really struck my palate were Induri prawns in the starters and the samosa chai. Those two things. Highly recommended. For the mains. What really got me was the butter chicken with the garlic naan. Pretty amazing. And there was one more thing that really hit. The tawa mutton. These three things for me in the mains. We're hitting the desserts. I'm going to say definitely if it's available. The mango rasmalai. If you're lucky enough to grab some of that. Don't miss it. My favorites at gravy. For me I think for starters yeah the samosa. That would be one. And the other one would be the lamb sika. I really like that. Like how tender it was. For mains. I really liked the goan fish curry. I really really love the naan. Oh yeah. It was just so good. It's so hard to choose. Like the kichuri was so flavorful. You know it just brought back memories. Yeah. And the butter chicken of course was a winner. I'm saying all of them. We're doing the whole menu. I know right. For desserts I can't usually have anything too cold. But rasmalai is always a winner for me. And chai. For someone who eats this set like the whole thing that we ate today. A lot of those I'm not familiar with. So for starters what really caught me was the samosa chai. I'm gonna have it again when I get here. That's what I'm gonna look for. I highly recommend when you go to gravy either in Tanjong Pagar or Tanjong Katong. Have that for starters. Samosa chai. The rest I usually eat meat when I go to Indian restaurants. So for starters that just really caught me. And then for mains, malap paneer. Again I'm going for the veg this time. Because you know something new to me. Very creamy. It's not too rich. Not heavily spiced. And then for the dessert, something new is the rasmalai. Which has a different texture because of the cheese dumplings. Love the texture from the nuts as well. And the flavor from the mango. Cheese in season. Wash it down with this refreshing lime soda. Which in my opinion can we can put some some gin or vodka. I mean if you want just some feedback. But yeah thank you so much Rishi and Arti for feasting with me. Thank you. Thank you Ki. It's been a pleasure. I'm losing words now after all the food. Can't think anymore. Just my grammar and my syntax is going out of control. You should follow them on Instagram. I'm on rishibhudrani.com right here that you can see. And Arti at becomeher on Instagram. All right I'll put the links in the description box below. Thank you so much guys for watching. Until our next video here in Singapore. Bye!