Eating INDIAN FOOD for 24 HOURS in SAN FRANCISCO!! Curry Dosa, Rose Lamb Chop & Vada Pav | USA

Oh my gosh, and this gravy is just falling apart, literally just falling off the bone. Good morning guys, David Hoffman here from David's Bin here, coming at you from the beautiful city of San Francisco, California with my boy Kiran. Kiran, I'm so excited, this is going to be amazing. I'm pumped David, yeah. Welcome here to San Francisco, and we have like awesome food here. So what are we doing today? So today we're going to go to three places today. One is Udipi Palace, which is South Indian delicacy breakfast place. And second thing we are going to Amber, San Francisco, it's kind of North Indian delicacy. And the last one will be Chad Bones, so Indian street food, it will be awesome. Wow, so if you guys don't know about San Francisco, a huge Indian, Pakistani, Nepalese, huge population here, right? So you can basically find Indian food throughout the whole city. Exactly, yeah. It's a melting pot, you can find any kind of delicacy here in San Francisco, mostly Asian, so kind of mix of Pakistani, Indian, Bangladesh, Nepal. Awesome food. So we're going to be eating Indian food for 24 hours in San Francisco, and we're starting off right here at Udipi, right? What is Udipi? Udipi is a small place in Karnataka, it's kind of a city where mostly South Indian food is kind of grown there in Karnataka. So that's kind of good food here. You'll like it there. And Mimi, how are you doing? Hey David, we are warmly welcoming you to the beautiful city of San Francisco and Udipi Palace is really waiting for you for breakfast. Okay, let's go. My friends, how are you doing? Good, good. Ready? Dosas? Welcome to Udipi Palace. Thank you, thank you so much. Thank you. So what do you want to do today? I'll give you today a couple of appetizers, like what we are famous for. Obviously, it's a South Indian dish, like idli, vada, fried idli, which we are popular over here. And then of course, our delicacy, that's dosas. That's what we are famous for. Like, you know, a lot of people come here to try our dosas. So I'll give you a couple of varieties of dosas, what we have. And of course, uttapam. Okay, guys, so let's go into the kitchen. Let's see them making the dosas. Yeah, please go. I'll follow you. Hey guys, how are you doing? How are you? David, pleasure. Nice to meet you. Pleasure. Mexicanos? Yeah. Bueno, yo soy venezolano, so mi pana, mi pana. Hablo espanol. Si, si, hablo espanol. Hey, so what are we going to do here? Dosa? Chutneys. We call this chutneys. Don't worry, my man. I know all the chutneys. I actually would drink the chutney. I would drink it. Coconut one? Yeah. Oh, all day. All day. And the sambar too. The sambar's the best. Especially sambar from Udipi place, which is a Karnataka's place. I personally like that one better than spicy sambar. I can't wait to eat. Don't you think it looks so colorful and flavorful, David? I love the uttapam. So this is like the real pancake, Indian pancake. The other one's like more of a crepe. This is a pancake, right? It's doughier, but there's always vegetables, right? And then, so this one's full of veg, and the other one, what does it have? It's like caramelized onion or something? It's all made of the cabbage and a little bit onion, spices, onion, and all Indian herbs made it, cooked it, and put it on top of the pancake. So we're doing a dosa I've never seen before. So this is a curry dosa. So they're adding like the makhani. the gravy. That's what they're adding to the dosa. Yeah, this is a really special dosa from Udipi, David. It's fantastic. The smell of this curry right here. Oh my God, I would lick it, but it would burn my tongue. And look, so you're going to make it a little crispy, this one, right? A little crispy. It's still a little doughy. You see it like puffing up. Not very thin and not very thick. Yeah, it has to hold that gravy because if you make it very thin, once you put the gravy on top, the dosa breaks. My friend, are you hungry or what? I'm really hungry, David. Yeah, let's do it. Lastly, we're making the paper dosa. As you can see, super thin, like two foot dosa. And over here he's making vada, that's basically a lentil savory donut. It is freaking delicious. I mean, these are the staples, right? This, the dosas and the idli, which is steamed rice cakes. Wow. And lastly, we're making fried idli. I've never seen this done before. So basically a steamed rice cake and they throw it in the fryer and it comes out delicious. And that is it. We made like three different dosas. Uttapams, right? Yup. Then idli, we have vada. I mean, we have the whole array. Everything's ready. I'm hungry. My mouth is watering. I'm hungry, David. I'm starving. You can't wait now. I can't wait. And the fried idli looks amazing. So many different chutneys and sauces. Something completely different I'm seeing today. Thank you, my man. Thank you. Appreciate it. And that's it, my friends. We saw everything being made. Now it's time to eat all this food. Look at this table. This table is crazy. Okay, my friends. This is crazy. Two uttapams. We have vada. We have two different styles of idli. The regular ones and then the fried ones. We have three different dosas and a samosa chaap. So I think we have to jump onto one of these. Yeah. Let's start with dosa. Dosa? That looks yummy. That one? Okay. It's house curry and then we have paneer bhurji on top. We have onions. We have tomatoes. We have cilantro. Paneer. And four different chutneys. Chutneys. Yummy chutneys. Wow. That's your favorite too. One of the coconut chutneys. So let's go in here. Wow. I haven't had it like this. This is amazing. That's the best way to eat. Best way to eat. Yeah. With the hands, right? Right here. Yep. Let's do it. My friend. Let's do it. Bringing the fast. Mmm. Wow. It's yummy. Mmm. Spicy and crunchy and then paneer. The flavor. It's awesome. It's like everything, right? It's awesome. Mmm. It's awesome. Heaven. I'm eating heaven. Look at the gravy. The gravy is amazing. It's awesome. Oh my god. It's awesome. I mean, this one has everything. Yep. So it's basically like that mac meat curry. Right. Mixed with the dough. And I like how the dough is soft in this one. Exactly. Yep. This is yum. I'm going to try it with something different. Maybe like some ginger. Yeah. I just don't want to get too messy here. Yeah. But I guess you have to, right? I don't want to leave this dosa. This is one of the best dosas of all time. I know. Yeah. Exactly. I mean, San Francisco, David, like that's the beauty of San Francisco. You try different fusion foods here. Especially Indian foods, right? Mmm hmm. It's a melting pot here. Right? Like you have a lot of things happening here. Oh wow. Look at that. Oh yeah. Mmm. Oh my god. Ginger chutney. Mmm hmm. Mmm. So good and so fresh. Oh, so fresh. I'm going to have another bite. I have more restaurants to go to today, but we have to keep going with this one. Only one hour break. One hour break. Yep. We might not have one hour break. Mmm. It's unreal. Like, did that. I would rather try like all chutneys here. I mean, mix everything. Probably. Probably, yeah. And then. Mmm. Awesome. So next up, we're going to try the fried idli. This looks amazing. So it's like a biscuit. Right. Exactly. Right? Cracker. Exactly. Cheese and cracker. So we have cilantro. I don't know. He put some other things on top, right? Coconut right here? Yep, that's coconut. My friend, cheers and thank you. Thank you. Thank you, David. Mmm. Wow. The crispiness. Mmm. And the chutney thing. Awesome. That's awesome. Unreal. Really unreal. This is. No, no, no. I'm not finishing this. You gotta finish this. First time in my life I'm eating fried. Udupi. Go Udupi. Awesome. Mmm. This is the great food. Thank you, Udupi Palace. No Indian feast is complete without some chai. Yep. Scorching chai. Mmm. I actually like it like this. I didn't add any sugar. Oh, that's good. I like that too. I taste a lot more of the cardamom and the cinnamon in this, right? Mmm. Thank you. Mmm. Cutting chai? Yeah, cutting chai. Yeah. Honestly, cutting chai, man. Mmm. Come on. I've been saying it too many times. Awesome. The one thing you have to try when you come to San Francisco is this fried idli. I mean, I know it's gonna be up there today. It is freaking delicious. It's crunchy. It's, you know, savory, sweet. You have multiple chutneys. This is cabbage. A cabbage uttapam. So basically a cabbage pancake. So this is gonna be a little savory, right? And as you can see, the dough is a little thicker. And then we have all these chutneys, right? So I think I'm gonna go with the tomato one. I haven't tried that one yet. And of course, it also has cauliflower. Mmm. I think I'm gonna dip it into this ginger one. Yeah, right? Cheers. Mmm. Awesome. Really good. Mmm. I love it. That gobi thing is gonna get a different cake, David. Yeah, exactly. Exactly. And it's nice and fluffy. Right, exactly. Yep. It's very nice. The ginger chutney. The ginger chutney, yeah. Don't try that. It's so nice. Thank you. Gracias por todo. I'm gonna buy the jersey. Stephen Curry today. Yeah. It's good, right? Mmm. The sambar, too. It's good. I love sambar. Yeah. And the good thing with this is that we have many. So I can drink this one. Yep. Love it. Mmm. Basically just like a vegetable stew. Exactly. Yep. Pancake with the ginger chutney. Can't miss. Best one. They literally pour sambar on this dosa and eat it. Wow. Yeah. They make kind of like a wet dosa. It'll be like kind of wet, right? Like kind of curry thing. Okay. If there is no curry or nothing like that, they'll put sambar on top of dosa and then scoop it and eat it up. Scoop it up. Then. Mmm. Awesome, David. Just try that. Try this. So it's like the sambar has literally just gone into it, soaking up some of this ginger. Yep. Mmm. Is that good, David? Mmm. It's good, right? Yeah. I mean, it's absorbed all the sambar. Exactly. Yep. Mmm. I'm in love with this food. Nothing like South Indian breakfast. Yep. Exactly. Especially here at The Palace. Yep. So next up we have the vada. So this is a savory donut made out of lentil batter. What we do is we break this up, right? Just like that. Beautiful. Let me try this one. So these are both tomato and the ginger. So you mix them both together like that. This is too good. Too good. Too good, my friend. All right, David. Cheers. To vada. Mmm. The crunchiness is awesome. Very good. So good. Yep. I mean, obviously you need the chutneys, right? Right. Exactly. Because if not, it would be, I think, a little too bland. Yeah. You know? Yeah. It's kind of a combination, right? Vada. Indian food is all a combination, David, right? Mm-hmm. Like vada, chutney, idli, chutney, sambar, dosa, all those things, right? You need it. It works like kind of husband and wife. Kind of marriage, man. Yeah, yeah. Right? Exactly, yeah. It's a marriage. Yeah, right. Vada with the sambar. Just like that. Just dip it like that, David, right? Soak it up like that completely. And then, look at that. Look at that, David. Wow. It goes into your mouth here. Mmm. Wow. That sambar is awesome, David. The crunchiness from vada and sambar, it's ultimate. Okay. I'm going to try this. So it's basically... It's called sambar vada. Sambar vada. So it's been literally soaking. Oh, my gosh. Right, right? That's nice. It's different. Yeah. But nothing like the coconut. Yep. Exactly. I know you like coconut. So here we have the samosa cha. This is going to be the best. It's going to be super refreshing. Look. We have chickpeas. We have cilantro. We have onions. Tomato. And then in the middle, and tomato. In the middle, we have that samosa. You know, they brought it out here. They said we had to try it. Yeah. So we're going to try this. It looks so good. It's like nice and refreshing, right? Yep. Nice and refreshing. Mmm. Wow. That tamarind. Mmm. That kicks in, right? Mm-hmm. In the tongue. Yeah. It's nice. It's a little spicy. A little bit. But then you have that nice and cold feeling. Yeah. Plus a little sweet from the tamarind. Yeah. The Indian thing, I'm telling you, David. Everything is kind of a mixer. How you mix it, right? That gives you a different taste and different level. Mm-hmm. Instead of eating just samosa, right? Look at that. They mix everything. Tomato. All the chutneys here. That gives you a different kick, David. I mean, there's kick everywhere, right? Yeah. Exactly. All throughout. Mm-hmm. Super nice, this one. Mm-hmm. I like the tamarind. That little bit sour and little bit spicy, that's super yummy. Look at the samosa, chickpea, onion, and some tamarind chutney. Ah. Mm. This is the best. Next up, we have the idli, right? Right. It's a little different. So it's steamed rice cake, but the way they did it is a little thicker. Made almost like a muffin, this one, right? Muffin, exactly. It's nice. Mm. Steamed rice cake. Just bring it up here, David. I mean, yeah. Yeah. So bring it up. Bring that sponge, right? Yeah. It literally is like a sponge. Yeah, sponge. It's like a sponge here. And then you just soak up in anything, right? Yeah, soak up in anything, yep. Sambar, idli is good, too. Yeah, you just like soak it, right? Soak it up, yep. Ready, my man. It's good. Just a nice bite. Everything inside, I'll do that next. I'll do that next. Cheers. Mm. Soft, very, very soft. It melts in your mouth, David. Right? It's awesome. It's amazing. It's amazing, right? Mm-hmm. So good. Literally melts in your mouth, yeah. Yeah. And this is very, very light, right? Yep. Very light. That's the main thing. Yeah. Usually in South India, David, they eat like kind of breakfast, light breakfast like this, right? Like dosa, idli, vada, right? Because they do kind of like long delay, right? Long day. Long day, long night. So they have heavy breakfast. Sometimes they skip lunches, too. Wow. Yeah. And then they have heavy breakfast like this all day. It runs for all day. I mean, if you eat everything we ate, you don't eat till tomorrow. Yeah. Exactly. And we still have two more places to go. I know, I know. Two more places to go, yep. God, going on a journey. I can drink. I can drink it all day long. Good thing about Indian food, David, right? You don't get bored. We eat every day, right? You don't get bored at all. You don't. It's just like every day you have new things. Exactly. Like you're adding a new thing here. And you change up the idli, change up the vada, change up the dosa. Yeah. And you can do it with different combinations, right? One day you can do it with sambar, one day you can do it with one chutney, two chutney, second chutney. Just keep going with this, though. Yeah, I know. Chutney, man. Yeah, I can drink that chutney, David. Yep. I need to take a jar of this, though. Yeah. So delicious. Yep. This is the vegetable garden udapam. Or just veggie udapam, right? Veggie udapam, yep. It looks like a vegetable garden. So, same thing, right? This is what we're going to do. Just break up. Break up, yep. I have so many chutneys. So, whichever one is your favorite. I'm going to, I like the ginger one a lot. Yeah, yeah. Ginger one is so good. This is tangy and it's really good, too. Exactly. Yep. Cheers. The veggie udapam. Mmm. Wow. No way. Unreal. Yep. I mean, with the ginger chutney. Yep. It's better with it, right? I think this Udupi Palace gave us a different chutney today. Yeah, the ginger one, it's really yum. To be honest. Yeah. I think this will be one of our favorite, David. Yeah, yeah. For me, too. I mean, ginger, you know, I've had it like two or three times in America, ginger chutney. Mmm. But it beats the coconut chutney. Yeah, yeah. Like, it beats it. Yep. Really yum. Oh. Very good. The onions. Yeah, the peas there, right? Peas, onions, everything. It gives it a different taste, right? Mmm. It's really good. Yeah, I mean, everything you add to it, textures, flavors, things change. Oh, man. So good. I can't stop now, this one. Well, after some of that spice, you need to cool it down with some lassi. Lassi. Cheers. Perfect. Cheers. Cheers to you guys. Thank you. Mmm. Wow. It's a little thick, right? A little thick. Yeah. I mean, no Indian food ends with the kind of like cold stuff like this, like ice cream or falooda or kind of like lassi like that. Yeah. This is the way to go. I mean, it cuts the heat. Exactly. I had a cleanser, but it's freaking good. It's delicious. Pretty awesome. Yeah. This is mango lassi, so it's mango pulp. Exactly. You got milk and you have yogurt, right? Right. Exactly. Yep. It's awesome. Just be careful. It fills you up. Yep. We're ready for it. Great. Now we're just adding on top. Mmm. This is the best mango lassi. Yeah? I cannot stop mango sweet ever. So this is the masala, Mysore masala dosa. So inside it's stuffed, but then it also has like a spicy chutney throughout the dough. So the way this one works, just go like that, right? Grab a little bit of this. Yeah. The masala. And then you can either go sambar or go with some chutney. I'm going to go sambar. Look at that. Oh, it's so cool. But these dosas are so good. That's yum, right? Yeah. Mmm. The masala's different. The masala. Always crack it up in the middle. Mm-hmm. Try to get the masala. Exactly. And then you can dip it like this. If it's sambar or chutney. Just get the aloo. Yeah. Aloo, yep. That's it. Yep. Cheers. Mmm. Mm-hmm. Wow. Awesome. That masala is really good. Yeah, so it's like mashed potatoes with some herbs, a little bit of spices, and then you have the dough. With some dal too. Yeah, exactly. That gives it a crunchy thing. Mm-hmm. And if you want to, you can grab this like chili. Oh, man. Maybe to the side. I don't want to hurt my stomach today. Do you want to do it? No. Ah, come on. He's Andhra. Mmm. Wow. Good, man. Spicy? It's not spicy though. It's good though. Ginger chutney. Yep. If you don't like ginger, I don't know what's wrong with you. Yep. Mmm. Crispy from outside, but when I put it in my mouth, it really melted so nicely. We still have one last dosa, and it is done. Dun, dun, dun. Wow, look at that. Massive dosa. Oh, my God. It's cracked, right? Yep. It's cracked. We have all the chutneys. We have obviously the same thing, the aloo, which is like the masala aloo, right? Yep. And then we go in here, and we just dive in. My friend, cheers. Mmm. That crunchy thing, the pepper dosa. Mmm. It's yum. I love it. Yep. Just literally crunch. Yep. Really crunch. Look at that. Mmm. Almost no dough in here. Like very little in it, right? Yeah, it's kind of transparent, David. Look at that. Mmm. I can see that already, right? Mmm. And in Andhra, do they have a lot of dosas? I know this is more like Tamil. Tamil, yeah. But they have a lot of dosas. Like Tamil Nadu, the difference between Andhra and Tamil Nadu is like, in Tamil, people eat sambar with everything. Yeah. Like idli, sambar, dosa, sambar, uttapam, sambar, right? But in Andhra, they have specific things, like masala dosa, some are with chutney, idli with sambar, right? It's kind of a different thing. But the food is all the same. The pepper dosa is my favorite dosa. Oh, yeah? It's your favorite? Yeah. Aloo masala, potato masala, with David's favorite chutney. Look at the crispy. Mmm. Basically, this is kheer, which is rice pudding. It also has some nuts in there. It has semolina noodles, right, in there, too? Yes, semolina. Mmm. Wow. Mmm. That is good. I wasn't supposed to keep going, but… Yeah. It's really good. Nice and refreshing. Mmm. It's not crazy sweet, but yeah, it's decadent, right? This is the problem. Sweet is my weakness. I can't stop sweet, period. One last bite. Alright. Amber? Let's go, Amber. Let's go. What? My friend, thank you so much. Thank you. Thanks for coming. We are really full. Really full. We are, like, extremely full, but we're still going to two more restaurants today. What was your favorite thing so far? I think the chutney. The chutney? The chutney and the fried idli, man. That's awesome. Yeah. Ginger chutney. The best, man. The best. That's my new favorite. So good. Yeah. I need a box of that. You cannot go wrong with South Indian breakfast, period. That's the ultimate thing. I'll see you on Sunday. See you on Sunday. I'm coming back. Thank you. You ready? Alright, let's go. Let's go, let's go. Where to next? We're going to Amber Restaurant, David. It's going to be in San Francisco, too. It's going to be a nice North Indian delicacy. You'll love it. So it's North Indian. I'm sure we have a buffet, because usually this time on our Monday through Friday, there are buffets, right? And they can do specialties on the weekend, too. Okay. Where are we in San Francisco? What part of town is this? We are in central San Francisco, David. We're going to a place called Amber. It's on Market Street. It's kind of real proper downtown San Francisco. So you'll be seeing a lot of buildings, skyscrapers, and beautiful Indian restaurants. What street is this? Because we see all the real San Francisco houses, right? All the three-story townhomes. Right? They're all next to each other. Exactly. Yeah. This is kind of central San Francisco. Venice. It's called Venice Street. This street is stretching of old buildings. Kind of typical San Francisco. This is beautiful. Yeah. Look at the old buildings here. Look at that one. So if you grew up in the same era that I grew up in, I was born in 85, I grew up with a full house. Very, very similar architecture. Very nice. And everything in the center is like this, except when you're downtown, where it's skyscrapers, right? Then when you go in there, look at that building, high rises, right? That will start the central downtown San Francisco, like huge buildings, like Salesforce Tower, Pyramid Building, everything will be there on that side. Salesforce Tower is the tallest building here. It's a super tall. I think it's over a thousand feet high, right? So this is like skyscrapers, plus you have a lot of buildings from the 1920s and 40s over here. Look at the San Francisco Chronicle, David. Oh, wow. That's beautiful. And so how far to Amber? Probably in five minutes. We're almost there. Oh, right there. Yep. So after a 10 minute drive, we made it here to Amber. I mean, you can't even find the restaurant. So it's in this building. The only way you see it is looking for Amber, right? This is the Amber Indian Cuisine in downtown San Francisco. It's very famous and popular. Very beautiful ambience inside and best food in the city. Perfect. So let's go inside. Let's go, David. Mask on. Chef, how are you doing? Everything good? Yeah, everything is good. Yeah. So what are we doing here? So we are preparing for the evening. Here you can see that we are preparing some lentils, some kadai paneer, and traditional butter sauce. We came in the kitchen in Restaurant Amber. They have buffet right now. Obviously, Monday through Friday. Yeah, that's correct. Lunchtime. But at dinner, it's fine dining. So you have to order a la carte. That's absolutely correct. And so we're going to do a mix, right? We're going to try some stuff from the buffet. We're also going to get some dishes from here and biryani. Absolutely. And we're going to do something on the tandoor as well. Oh, yeah? Yeah. Okay. I mean, the smell here. I don't even know what this is, but it smells so good. Thank you. Wow. And this is like butter chicken, chicken makhani, right? Murgh makhani. The smell, you can see a fresh coriander. We are grinding the coriander seed fresh, and then we are roasting it with garlic. That's why you can have that smell of freshly roasted spices. It is potent. It's like, it's hitting me. The garlic, it's amazing. It's a classic process of doing the butter chicken with local ingredient. The owner of Amber India, the Vijay base, he actually discovered this recipe 30 years ago with the local produce. Since 30 years, this has been the favorite of the Bay Area. And especially, we do this pakoda for the afternoon because it is good for health and digestion. That's a big blender, massive blender, David, yeah. Look at the grinder. He's Moti Dhakal. He's the person behind the breads, naans, roti, and parathas at Amber India. He'll show us a demonstration of a garlic naan now. So that's their dum biryani, right? So they put it into that little pot, right? They fill it up, you know, layer of rice, layer of meat, layer of rice. Then they cover it with bread, throw it into the oven, let it bake. Some people put it in the tandoor. It's a little more complicated, I know because it's hot. But here, this is how it is, right? And they're also making some different curries right here. So there's like saag paneer, right? And this is like vegetable korma. As you've seen before, we prepare the bulk quantity and then we keep on doing it. And that is only for one day. This gravy is rich. Wow. I mean, the aroma coming out of there is insane. It's like flowers. The fragrance, right? It's so amazing. It is all about the traditional biryani spices. In which we use a lot of old spices and we grind our own masala here. We call it biryani masala. And this is chicken biryani? This is chicken biryani. We also do a different kind of biryani, like shrimp biryani, goat biryani, lamb biryani, vegetable biryani. Even if a guest asks, we also do a salmon biryani. Salmon biryani, wow, that's a little wild. We use it in the biryani, the whole masala. We call it as a khada masala. This is basically laksa paratha. It has many layers in it. We are going to crush it and make the layer, open the layer out of it. It reminds me of paratha. This is actually a paratha. Same thing, right? Yeah, so lots of layers, but this is made from whole wheat. This is made from whole wheat and it is cooked on tandoor. That's the difference, right? That's the difference. Jeff, what are you making? This is a very special dish from southern India called vegetable moili. We are using local Indian vegetables here in California for this. And also we are making sauce with coconut, curry leaves, and mustard seeds. This is saag paneer. It's basically spinach and cottage cheese, like 120 pounds of spinach a day. 120 pounds of spinach, but saag is, that's a little different than the palak, right? It's a little different. Yeah, saag is actually an inclusion of mustard leaves. But here, because mustard leaves are, first of all, it is not available around the year. And also it has a little bit of bitter taste in it. That's why we are normally using it palak. So it's a saag of palak. Okay, so I don't know what this one is, but it looks amazing. It smells so good. The coconut is hitting me, man. It's like, wow, so it's vegetables with cream and coconut milk. Coconut milk, that's it. So we have the saag, and this one is the which one? This is mixed vegetable korma. The gravy is made up of cashew nuts. Oh, it's the best, cashew nuts, man. Very nutty, delicious. And then that one? This one is kadai paneer, this is again a signature of Amber. Kadai. Kadai or kadai? Kadai, yeah, not kadai. Because it's an accent, if you go in Pakistan, they call it kadai. In India, they call it kadai. So it's a little different than, but it's the same thing. When I was standing there, I said, I want to see what is that. It looks so creamy and rich and flavorful. Yeah, that is true. I mean, there's a flavor. I can see that aroma, the flavor is coming from the food and the richness. Yes. See, it's the spiciest dish on the menu. It comes from Goa. Thank you, chef. Thank you very much. Thank you guys, thank you guys, thank you, thank you, appreciate it. Chef, you're the man, thank you, I can't wait. This is going to be mind-blowing food, I cannot wait. Thank you, thank you so much. Thank you, sir. Oh my gosh, this is like mesmerizing, the food is like insane. Yep, awesome. What are you talking about more food? This is crazy. Yeah, I love to feed people, you know, that's what I do. Awesome, man, awesome dish. Thank you, thank you, thank you. Let's start off with the veg dishes. Obviously, my man over here is a veg eater. So, I got two things that are non-veg here. So, I have the lamb seekh kebab and then also here, this is like a rose. Lamb chops. Rose lamb chops, yeah, yeah. The lamb shank is that one right there, which looks incredible. So, it's like a curry, like a lamb shank curry. Oh man, so how do we start this thing? Let's try the naan. The naan? Yeah. Okay, so we grab some naan. Oh, that's Spanish? It's so creamy, green, I love it. Very good. What I love is that it's like Spanish dip, right? Yeah. The garlic pieces make a lot of difference. Very different, very different. Yeah, garlic obviously enhances the flavor, right? So nicely and soft and very nice. Really good. Going directly in my mouth. Saag is ultimate with like paneer, the way it's cooked and it's flavorful. It's ultimate food. Plus, North Indian food is like my favorite food, like I can't stop eating. Right here we have the lamb seekh kebab. I love this. So, why is it seekh? Well, basically, it's minced, right? And then they put it on skewer, right? You know, this feels like I'm back in the streets of Delhi right now. Yeah, yeah. Mmm, the spices, the smokiness. Smokiness, yeah, yeah. You can obviously just mix it with any of these, right? Any of this gravy, yeah. Any gravy. Anything, yep. Mmm. I'm so happy. Awesome, man. Really good food. Wow. What is this? Wow, I've never had lamb with rose before. That's a unique dish, I guess. So unique. The lamb is pulled apart. Mmm. No, but the taste, the flavor. Save those lamb chops for me. Save them for me. I need that. I love it. Like, right now, that's number one. I know this is going to be number one, though. The lamb shank, right? Yeah, yeah. Yeah, they cook, really cook, and then mash it up. Mix up a lot of spices here. Yes, it's roasted, right? Mmm. The smokiness. And the barbecue smell. The spongy smell, right? Really good. Very tasty. Oh, I love it, man. It's basically like an eggplant mash that's been roasted, smoky. It's like a little creamy. Obviously, there's no cream in it, though, right? Yeah. So what is this one again? Garlic chaat. Mmm. That is crispy. Really crispy. I got like every flavor here. That's the best part about this, right? You can literally just mix things in. Yeah, and the palak thing, David, they have kind of like pomegranate seeds. Sweet and sour in it. Yeah, it's very good, very nice. Oh my God, I love it. I would have more of that. Nice and crispy. It's a little airy, too. I know, I know. And right now, I'm just going to mix this in with everything, right? That's it, man. Indian food is all about mixing. How you mix it, David. Really good. The food's too good. Really good. North Indian cuisine. It really hits the spot every time, right? Yeah, it really hits the spot, yeah. It's like, wow, you hit a wall every second. So next up, we got the mixed veg korma, right? Yep. So it looks like a paneer dish, but it's not, right? Yeah, it's got a mixed vegetable. It's like they put all the different vegetables, David, right? Okay. With a kind of masala and korma, make it as a gravy style, and it looks really yum, okay? Look at the color here. Look at the color here, right? Look at the color. Good job, man. Wow, that's awesome. Lighter, sweeter. Light and sweet, yep. I think the vegetables give a little bit of sweet. Just kind of natural sweet. It's sweet because of onion. We cook onion and cashew nut together for quite a long time on a very, very slow flame. That is the reason why onion releases its sweetness, and then gravy is sweet. Unless there is no sweet or sugar at all in it. I think this is the best one in terms of gravy. Yep. How many people do you think eat here with their hands? It's fine dining, right? Just two, man. Just two, exactly. It's so good. I think you put some nuts here too. That's what I said, cashews. I mean, cashews for me is the ultimate. That and cardamom, right? Cardamom, everything. I feel like every dish now has cardamom in Indian cuisine. Most of them, right? Even sweet dishes. I mean, for me, the reason why I like the ras malai so much is the saffron. Because that's saffron, man. Ras malai, so you're going to have it. Oh, okay. Just give me all the saffron. So we're going to try this paneer gravy, right? Yeah, look at that, David. What is this? Spicy, nutty too. Very nice. Yeah, spicy, nutty. Very flavorful. Tomato-based, right? Nice chunks of paneer. Wow. Just try it alone. It's yummy, David. It's like the biryani. Exactly. The reason we're using the fork is because it's not going to fill up with so much bread, right? I don't know how people don't like coconut. Wow. It's very natural and flavorful, David. Very natural. It feels like I'm literally pulling the milk out of the coconut. Exactly, yeah. It's melting them all. That's amazing. Really creamy. So creamy. This is delicious. This is the best one, flavor-wise. And now, we've got to use our hands. Are you ready? So this is how we do it, right? So we've got to break up the chicken. Because my friend doesn't eat meat, we took out all the chicken. He just has rice, right? Mix it properly. Everything is mixing, David. I'll tell you, this one, I'm going to try this first. But after, I'm going to mix in some of that coconut cream, right? People have told me this is incorrect. Not everybody in South India does it. You know what? Most people do it. So I don't know what people are saying. You ready? The fragrance. Fluffy, it's very fluffy. I like the way they cook it. The rice is very separated, right? Very nice. So it's like multiple layers, right? So it's rice, meat, rice, and you have a few different spices in here. It's fantastic. Oh my gosh. Really good. I love biryani. The king of dishes, right here. Let's do it. I think the onion gives it a sweet taste too. Really good. It gives it a tiny sweetness, right? So it's caramelized onions in here. And you know what? Now you go like this, right? Yeah, you mix it in. Don't leave any grains, right? Make a nice ball. Scoop it up, man. Perfect. Pick it up. Really good. It's the best bite. I think the biryani is really good. It's one of the best biryanis I've ever had. It's really good. You know, it's hard for me because I'm literally eating biryani every day right now. So saying what's the best, literally the last one. So this one is the best. The best biryani. I'm serious, it's how it usually is. It's very difficult. It's hard to compare things when you haven't seen the last one next to it. Wow. Very good food. I still have a few more dishes to go. Yeah, let's do it, David. Let's do it, man. Let's do it. Next up, we have the salmon. So I'm going to cut this beautiful piece right here because that's where the chutney is. Love the cream. So this is saffron sauce. It has onion seed and some saffron and chili and fenugreek leaves which are like dried in farm and then we just dip it with butter. I'm in love with the food here at Amber. I can see your expression already, David. I know. You're a blushing man about each and every dish. I'm in a little bit of a coma right now. But I'm excited for this one because this is the lamb shank. So we don't have banana chips. We have plantain chips. So if you want, you just go in and bite. I feel like I'm back in Miami. Very Cuban style, right? But then we got this guy. Look at this. Oh my gosh. And this gravy is just falling apart. Literally just falling off the bone. It's really rich, right? It's rich. There's a little salad on the side. You get the plantain. But what you have to do here. Here we go. It's the most tender lamb of all time. Wow. It just like literally just went down my esophagus. Like dripped. Look right there like that. I know being a vegetarian is hard. This is so good. And literally all the meat just fell off. It's like the meat is inside here somewhere. Wow. It's a little spicy, right? You said spiciest dish? Not like crazy spice. Not like David's spice. And then obviously you compare this with some bread. If you want to put it on your plate, serve it with some rice. I mean, if you want. I suggest literally going in and just eating like this. Oh, it is spicy. I think I need to rest my line now for that. Oh my gosh. It is amazing. I mean, every single dish was fantastic. Chef, this is like the ultimate. Thank you so much. Thanks to Gautam, I picked up this restaurant. Thank you so much, guys. I enjoyed with you. Thank you, David. Thank you, everyone. Incredible India. This is more like a thick gravy. It's less cream, but still thick. It's very hearty. And that's mainly from the meat. The juices have come through, right? It's almost like a stew. Yeah, it's just a stew. And here we have the two ultimate desserts in Indian cuisine. Gulab Jamun, which is basically like milk duds, right? Almost like a donut in sugar syrup. On top of it, we have, what is it? Some nuts, right? Pistachio, right? Crushed pistachios. So crushed pistachios. And over here we have Ras Malai, which is paneer, right? So it's cottage cheese with milk and then saffron. And that's the key ingredient, the most expensive spice in the world right there. Exactly. So which one do you want to jump on first? Let's do Gulab Jamun. Gulab Jamun, okay, let's go. Soak up some of that, right? It melts in your mouth, man. Really good. It's so sweet. That syrup is really good. I have like a love-hate relationship with it lately. It's like it's too good, but then you get that sugar rush and you're like, whoa! Like, what just happened? And the pistachio crust, that's nutty flavor. Yeah, nutty flavor. It goes extremely soft, spongy, hot, melts in your mouth and you have that little crunch. It's perfect. I've had it without the warm sugar syrup, but I think it's always better with it, right? And then over here we have this one. Rasmalai. This is it. And these are big. You guys made them big. I like this. Monsters. You have like a tiny bite. Wow. Melts in your mouth, David. And again, the base, right? The gravy thing here and the Indian curries. Base syrup here, base gravy thing. That makes a big difference. Makes a difference, right? And that's basically like a paneer dumpling. You mix this and this and just mix, right, girl? Now that is a bite. Never tried it? That's good, David. I mean, it's like warm, cold, spongy. Yeah, it's kind of like mixing everything, right? Your food is too good. I'm going to see you soon, okay? Oh yeah, for sure. Thank you. So now you know, when you come to San Francisco, definitely come out to Amber. This restaurant is amazing. It's fine dining, you know, Monday through Friday. They do have buffet for lunch. But when you come in the evening, do à la carte, just like we did. I mean, I love the space. They also have a bar. So they make cocktails. I'm sure you will love it as well. My man, where are we going next? So we're going to go to Chattanooga in Dublin. It's like 40 miles away from San Francisco. It's a great place, great location. We are going to the place. After eating the food, we're going to go to Positano. Positano is, I'm sure you heard about the city in Italy. How the city is built. Here in Positano in Dublin, it's exactly built the way, hill by hill by hill by hill. And a big reason why we're heading out here to eat Indian food is because in the city, in SF, most Indian restaurants don't serve dinner. Obviously, we're looking for the best of the best. And this is where we're going, right? Yup, that's it, David. So after around 90 minutes, we are here. It shouldn't have taken that long, but it is Friday. It's rush hour. When we go back, it's only going to take like 35 minutes, right? Yup, that's it, David. Chand Bhawan, it's a kind of Indian street food place. They have a lot of Indian street food. They have different kinds of chats there. Pani puri, masala puri, everything. I think it'll be a lot of fun, David, here. We're going to have some pani puri. Are you ready? Yup, I'm ready, David. Let's go, let's make it happen. I'm the puri king. And this is Chand Bhawan. So you can see, very nice, modern restaurant. And we have chats here, so we have street food. Obviously, they have everything, basically. Lots of curries and stuff. But we're doing street food. What do you think? Vada pav will be good. Pani puri will be good, you like pani puri, right? Perfect. Yeah, and then Chinese veal, that'll be good, too. Okay, so let's get like five things. Five things, yup. We're going to the kitchen now? Yup, let's go. Amazing being here. This is awesome. So I don't even know what they're doing there. Papaji, he's making noodles. Over here, what are we doing? So this is just like a pickle with onion. Thank you, thank you. I usually watch your videos. And I really like your videos. Go ahead and like and subscribe and share this video, guys. Thank you so much. Okay, my friends, so we're starting off with pani puri, which is basically, pani is the water, right? The masala water. So it's super flavorful. I love this. With the puri, which is stuffed with like sev, we have aloo in there, so we have potatoes, we have chickpeas, a few different things, right? And then we also have this, which I haven't seen it. This is tamarind kind of water, like that. Okay. It's a little different. When you put that in there, it'll give it a crunchy taste. Crunchy. And then with that pani, it'll be like exploding in mouth. So we got both. Yeah, exactly. So you dip into both. Dip into both, yeah. And then over here, we have like the Hakka noodles, right? Exactly, yeah. It's called Chinese bale. It's kind of crispy bale. It's kind of Asian fusion, meaning like Chinese and Indian fusion. Okay. Just the fried noodles, and they put a lot of Chinese spices there. I love the noodles in India. This is a refreshment drink in India, like the masala soda. We add like, what do you say? A paste of like spices and everything. Then a powder is added. It's just a refreshment, what people usually have in the afternoon and evening. So, you know. We both grabbed a puri, and then we're going to dip it in, right? Just like that? Yep. Literally submerge it, right? Just like that. Wow. It's fast, right? Yep. I don't like it soggy. Mmm. Nothing like it. Pani puri, kargapa, puchka, puchka. Everything is the same, David, yeah. It explodes in your mouth, right? A lot of flavors inside. Try that. I gotta try this one, right? The tamarind is going to be sweet. You like it? Yeah. It's a different taste, though. It's sweet, yeah. I love the filling. I know, yeah, it's good. Try both, David. Everything, all the flavors. Spicy, tangy. Crunchy. They have something called, this is called sev, right? Yeah, sev. So, it's crunchy and they have some sprouts here, too. I mean, I love this. A lot of mixed things. Have you eaten this in India? Oh, yeah, every day in the street, right? Every day, every day. It's the ultimate street food. You're going to have this, for sure, in the north. I didn't see it that much in the south. North, you're going to get it everywhere. And obviously, different names, different languages, right? Exactly, yeah. It's definitely, hopefully, it's spicy. Crunchy, spicy, sweet. The tamarind sauce, that gives it a bit of a sweet kick. And spicy kick, David, yeah. I mean, if you want it sweeter. Yeah, you can put it there, yeah. Oh, thank you. Right there, right? Yep, that's it. Why not? Dude, it's good. So, it's a little hot. You have a lot of vegetables here. And the onion and cabbage gives it a different kick, too, right? So, let me try this masala water, right? Masala soda. The Indian street soda kind of thing. Whoa. It's good? It's wild. It's almost like you're drinking the pani. Just a little more bitter. You want to try it? A little more bitter. Oh, kick in there. It's intense, actually. It's like, it's sparkling, right? And you can see just like every single thing. It's like black pepper, you have salt in here. I don't know what else is in here, but much spices. I think it's black salt, David, right? Which is why it's a different kind of taste, right? That's why it's like that. I mean, this flavor is India. You don't get this flavor anywhere else in the world. Street soda, yep. I feel like I'm in India right now. So, this is called like a chat basket? Chat basket, yeah. So, basically, the same thing as pani puri, but like, these are like little cups. Little cups, yeah. Like, same like pani puri, they make a thick dough. They make it in a cup, David. They put a lot of like curd, yogurt, everything, and chat masala, everything. And dahi, right? And dahi, exactly. Let's go for it. Mmm. It's sweet, crunchy, refreshing. Mmm. The yogurt thing makes it like a different texture, right? Yogurt like refreshes it, right? Exactly, yep. Very refreshing. I love that yogurt, it cools you down. Yep. Right? The only thing is that it's really heavy. Yeah. So, you have this whole basket, and you're done. You're done for the day, yep. You're done for the day. It bursts into your mouth, but the only thing in this case is like you have yogurt. Mmm. It's a mix of kind of spicy thing, tangy thing, plus the yogurt kicks in. The cold, everything, it's kind of like different flavors bursting in. Alright, so we have this like paneer sizzler, right? Sizzler, yep. Chili paneer sizzler. Yeah. Okay. A lot of masala in it. Pandur. They marinate it. Oh, yeah, and you dip it. Yeah, dip it there, yep, go for it. Wow, so what is this, like a tomato chutney? Yeah, tomato chutney, yep. Perfect. Go for it, man. Cheers. Mmm. It's actually like, almost like ketchup. But a million times better. Exactly, yeah. And the cheese is not like oozing out. Exactly, right. Still very paneer, right? Paneer, yep. Very dense block. Exactly. And you put chat masala, you see chat masala on top of it, right? That gives a different flavor to it. I love it. And it's still like super scorching hot, right? Yep, yep. Mmm. Oh, wow. This is so good. Yeah, yeah, with the smoke. Gotta be careful though, you can't touch this, right? Yep. It's like on fire. They literally put this on top. On top. Yep, exactly. Crazy, right? Yep. Mmm. Delicious. Okay, so we have two more things to go, right? So we have the vada pav, which is like a, basically a potato burger, right? Correct, exactly. The Indian vegetarian burger, David. Exactly. So you have potato inside. It is delicious. Love the bun. And you have, you know, a chili on the side, some onions. Yeah. And then over here we have chole bhatore. So this is like the traditional deli breakfast, right? Exactly, exactly. So it's chickpeas and you have the bhatore, which is basically this huge flatbread, right? Right, yep. So usually it's puffed up, right? Fluffy, yep. And it's flaky, as you can see, right? Exactly, yep. Super flaky. Yep. And what you do is go in and just pull, right? Yep. But I got a lot here. Let me get less. We just dip it, right? Dip it, yep. Dip it. So this is supposed to do, ooh, it's scorching hot. It's hot, yeah. Oh, but that's what we're talking about. Look how delicious this is. Yep. Cheers. Mmm. Fluffy. Mmm. The fluffiness of the puri, David, right? Super fluffy. Flaky. Yep. Airy. I mean, it's like literally that's what it is. And then this is super, super hot. Chickpeas. You're supposed to go in here and get, you know, a little like... Take a deep dive there, yep. Yeah, like a scoop, right? Exactly, yep. If you want to try this one, if you want to kick a little bit, David, right? It's kind of achar, right? What? What you usually do is like, yeah, you can just put a little bit of piece of achar. Really? Yeah. Go for it. And then, yeah, take the onion too. Everybody's breakfast. Yep, exactly, yep. You know? The billionaire, the butler, person on the street. Everyone's eating the same thing. Yep. That's what I like about it, you know? Mm-hmm. It literally is like the most common, right? Yep. And then this guy. So I guess it's just me? Yeah. Go for it. Dude, it literally breaks. Yep. You want one more piece of onion? Mmm. It's good, right? Yeah. It's nice and fluffy. And then the burger, it's kind of light. Mm-hmm. Potato kind of like... It's a little spicy. Yeah, spicy, yep. A little spicy? Yep. I love the bun. Yeah. Bun is... It's nice and fluffy. Right, exactly. Yep, yep. It's light too, right? It's not heavy too. Mmm. Very light. So good. Yep, yep. If you want to dip the chutney, that kind of like ginger chutney, this one, the... Dip it into it? Yeah, yeah. Just touch a little bit there. Why didn't you make anything? Just put it there and then take a bit there, yeah. Okay. A little bit spicy. It gives a different taste. It's nice. Yeah. This is great. Yep. This is like... I'd say like the veg slider, right? Yep, exactly, yep. For the size, not huge burger. Yeah, small, tiny. Mm-hmm. Three, four bites, you're done. Yeah. Yeah, people do that fast kind of like... Kind of fast food thing in India. Exactly. Just go there, two minutes, eat first and then go. Because they want to go to job, right? That's the best thing. Tools, anything, yeah. Tiny bites, boom, done. Ah. Yeah, a little bit of lemon juice, right? Okay. And then put some onion here. Okay. Okay, let's do this. And then... Like that, yeah. Go take a bite. And the chili? Chili's going to be spicy. At the end? Chili's spicy, man. It's going to be spicy. Oh. Oh, man. Mm. Spicy. You're a spicy freak, David. Oh, my God. You like spicy food, man. Yeah. Take the chaat there. Mm-hmm. This reason they got chaat there. Yeah. You okay? My eyes started melting. Yeah. I know. I should get some water. That was a spicy chili. Yeah, that's spicy chili, yeah. Thai chili, you ate. Oh, this is like a water chicken. This cools you down a little bit, right? Yeah. Yeah, yeah. Every Indian food has some lassi kind of dessert thing. Exactly. Like yogurt-based, right? So there's like a salty milk. Right, exactly. That's right. Buttermilk, yeah. It's a buttermilk. It's buttermilk. Every Indian meal, especially in North India, end with the buttermilk. That will cool you down because all the Indian spices and herbs are so high in spice. What do we have here? This is falooda kulfi. And again, typical Indian dessert ice cream, David. Okay. They have this kind of noodles here on top, right? Oh, yeah. And then they have ice cream, falooda ice cream. Oh, wow. Kind of like thick ice cream. Yeah, so I know the differences between a kulfi and ice cream. It's not whipped. Right, exactly. Right, yep, yep. So that's the biggest difference. It took me a while to learn that. Right, yep. But yeah, so we have the noodles, right? Noodles and the... Cheers. Mmm. That is good. Roast. Roast, yep. Love the roast. Mmm. And the falooda aspect is all these like jellies, right? Got it. I mean, I wasn't going to keep going, but... Oh, wow. Mmm. Brain freeze. I know, brain freeze, man. Yep, exactly. Oh, okay. Stay away from me. One more dessert. Yep. Okay. Go for it. So this is the falooda, right? Yep, the falooda. The first time I had this was in Mumbai. In Mumbai, okay. Why? It's a falooda drink, David. It's a falooda drink, right? Exactly. So you usually put a straw in it. Right, exactly, yep. But you can still go like this. So the whipped cream on top, you got cherry, you got the tutti frutti, right? And you have semolina noodles throughout. Cheers. Mmm. Wow. Mmm. It's completely different. Mmm. And basically, this is a... I would say like a milkshake. Yep, milkshake, yep. Milkshake with different things inside, right? Yep. But I remember the first time I had this, it was like never-ending jellies in there, you know? Yep, yep. So let me just ask... Falooda in it. I'll just scream it. Liquid, liquid falooda. Oh, wow. You're lucky, David. It's so good. Yeah. Mmm. So much. Yeah, noodles thing, yep. Wow. Yeah. So good. But at the top, you get the whipped cream. Yep, exactly, yep. It's just like... Instead of like solid ice cream, David. Amazing. Oh, man, that's amazing, yeah. Go for it, David. Oh, that's funny. It doesn't stop. Yeah. It's good, man, yeah. Oh, my gosh, my friend. I am done with that. Yep. We just finished 24 hours of eating Indian food here in San Francisco. Went to three spots. What did we do? So first, we went to Udipi restaurant. That's kind of like South Indian breakfast, typical South Indian breakfast. We had an amazing time there. Mmm. And then we went to Amber for lunch. It's kind of North Indian delicacy food. We had an awesome food there, right? Yeah. It was awesome. And finally, we are coming here to Chad Bowen in Dublin. We're going to wrap up today. San Francisco 24 hour Indian food and we are done. David, I hope you like it. My man. Awesome, man. Amazing. Yep. What was your favorite, by the way? Favorite dish? Favorite dish of the day? I think the Amber thing, the vegetarian, I don't know what you call that thing. Yeah, the coconut one, right? Coconut one thing, yeah. The coconut flavor was kind of light. Yeah. But you eat that, it just dissolves in your mouth. Exactly. That's an awesome one, yeah. I mean, for me, I had like a favorite in each place. I think the first place, the fried idli. That was good. The unique stuff. The fried idli, the lamb shank, and then here, pani puri. Pani puri. Of course. And then the falooda. And the falooda, yeah. I mean, the falooda was awesome. And the cool thing about today is that every single thing was different. We didn't have a repetitive dish. That's something that, you know, obviously with North Indian food, you get really repetitive. Butter chicken, chicken masala, saag paneer. But this was all unique, all very different. My friend, thank you so much. Thank you, David. I appreciate it. Well, guys, I hope you enjoyed this video. If you did, please give me a thumbs up. Leave me a comment below. Subscribe to my channel for more awesome travel content. We'll see you tomorrow. 24 hours eating Indian food in San Jose. Yep. Let's do it, David. Yep. All right, so where's my bed? My stomach.