The Great Indian Pizza Adventure @KunalKapur @neetipalta9490 @Swadofficial @BhangraDynasty

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Who will make the best Indian Pizza? Watch the show and find out! The Great Indian Pizza Adventure *Starting 4th June 2023, every Sunday at 7 PM*, make sure you grab a slice of the show!  #GOODTiMES #MyGoodtimes #DesiAtHeart #TGIPA #desi #pizzashow #indianflavours #pizza   More about GOODTiMES: GOODTiMES #DesiAtHeart

Transcript

00:00 [MUSIC PLAYING]

00:03 I'm Jasper.

00:16 Half Irish, half English, and I own pizzeria in India.

00:20 [MUSIC PLAYING]

00:28 I'm crazy about India, and I'm crazy about pizza.

00:32 And we're arranging their marriage.

00:34 Welcome to the Great Indian Pizza Adventure.

00:37 [MUSIC PLAYING]

00:40 When I think about Punjab, I think about Bhangra.

00:52 I think about butter chicken.

00:54 I think about the land.

00:55 I think about living life king size.

00:58 So far, so good.

01:00 But what's the true essence of the Punjab?

01:02 I'm going to find out.

01:03 [MUSIC PLAYING]

01:26 In my travels around India in search

01:28 of flavors and experience, everywhere I go,

01:32 there's a ubiquitous cuisine--

01:34 Punjabi.

01:35 Every single place, there's a version

01:37 of like butter chicken and naan.

01:39 And today, on the Great Indian Pizza Adventure,

01:43 we're going to go in search of Punjabi flavors

01:45 to make the Bole Bole pizza.

01:47 Let's go.

01:50 So I've reached the farmer's wife's house, otherwise known

01:53 as my Punjabi aunties.

01:55 And I'm going to get going on discovering the key

01:58 to Punjabi pizza flavors.

02:02 As everybody knows, if you really

02:04 want to learn about food, you talk

02:06 to the people that cook for their families, in this case,

02:10 the wonderful farmer's wives of the Punjab.

02:12 Namaste, ladies.

02:13 How are you?

02:15 Good?

02:16 OK, perfect.

02:18 So happy to be here with you.

02:19 So in the Punjab, of course, anybody from Amritsar to Athens

02:26 to Atlanta would know that the Punjab's

02:29 famous in a cliched way for things like butter chicken,

02:33 kebabs, grills, et cetera.

02:35 But of course, the way Punjabis handle greens, saag, palak,

02:41 et cetera, is absolutely legendary.

02:43 So we're going to talk about a great dish called salsa kasag.

02:48 Salsa kasag.

02:49 [NON-ENGLISH SPEECH]

02:51 [NON-ENGLISH SPEECH]

03:16 OK, very good.

03:17 And just the masalas, just talking about the masalas,

03:20 what special masalas should you use for the salsa kasag?

03:23 [NON-ENGLISH SPEECH]

03:25 [NON-ENGLISH SPEECH]

03:27 [NON-ENGLISH SPEECH]

03:28 Just standard desi masalas.

03:30 But what about there must be some secret ingredient handed

03:34 down from mother to mother, no?

03:35 [NON-ENGLISH SPEECH]

03:36 [NON-ENGLISH SPEECH]

03:48 Perfect.

03:48 Ladies, Dhani and Bhad, that's been fantastic.

03:51 Thank you for letting us into your homes.

03:53 Thank you so much indeed.

03:54 Now, of course, that gets me thinking,

03:56 can we use the salsa kasag?

03:58 Because basically, I imagine we can make it

04:01 as a spinachy, masala-y reduction

04:04 and use that basically to spread on the base of the pizza

04:08 and maybe paneer or chicken or something like that.

04:12 But we'll figure that out later.

04:15 Thank you, ladies.

04:15 Thank you.

04:16 [MUSIC PLAYING]

04:27 And now for the next big thing, Punjabi dancing.

04:31 I'm going down to Bangra dynasty to learn

04:34 some moves and to meet the king cobra of street food,

04:38 Gaurav Wasan.

04:39 [MUSIC PLAYING]

04:42 [NON-ENGLISH SPEECH]

05:00 We're doing something called the Great Indian Pizza Adventure.

05:03 Oh, wow.

05:04 And in this episode, we're trying to make Punjabi pizzas.

05:08 Punjabi?

05:09 Gaurav making a Punjabi pizza?

05:11 Yeah.

05:11 What's wrong with this?

05:12 Oh, you're kidding me, man.

05:13 Yeah, how about you?

05:14 Do you like cooking?

05:15 Oh, I love cooking.

05:16 I am the king cobra of Punjabi cuisine.

05:18 I'm a big foodie.

05:19 I explore a lot of street food.

05:20 You want to cook together?

05:21 Yes, let's do that.

05:22 Yeah?

05:23 Let's do that.

05:24 Let's do it.

05:24 Hey.

05:27 That amazing Bangra has definitely

05:29 burnt off some calories.

05:30 But now, of course, I'm hungry again.

05:32 So I better go off and have some classic butter chicken

05:35 and meet someone who knows all about it.

05:38 Here we are at the legendary Rajendra Dadaba,

05:41 or RDX Reloaded.

05:43 Anyway, we've seen the farmers.

05:44 I've done the Bangra.

05:45 I've eaten the food.

05:47 And I'm going to seal the deal by getting the finer

05:49 points of Dilse Punjabi with my friend Neeti.

05:54 Hey, Neeti, how are you doing?

05:55 Hi.

05:55 Lovely to see you.

05:56 Lovely to see you here.

05:57 So we're here now in one of the iconic Punjabi markets.

06:02 Was this a feature of your childhood?

06:04 Yes, pretty much.

06:05 And what happened here in this market?

06:08 It started out with like a tikka stall.

06:10 OK.

06:11 And now he's just taken over the market.

06:13 I think we need to get some food, right?

06:15 We need to chow down before we have

06:17 a deep, deep, meaningful conversation about me

06:21 discovering my inner Punjabi.

06:22 Is this your ride?

06:24 This is my ride.

06:26 Jasper, you are halfway there, my man.

06:28 You are a Punjabi.

06:29 At heart, I say.

06:31 Whoa.

06:31 Check out this.

06:33 Well done.

06:35 OK, so we'll get some food.

06:37 Yeah.

06:37 We'll eat that.

06:38 And then you've got a few tips for me, right?

06:40 Oh, yeah.

06:40 OK, Jasper.

06:41 We've got the tandoori roti.

06:43 And of course, we have the butter chicken.

06:45 Got it.

06:46 Got it.

06:47 That is the surprise I will tell you about later.

06:49 You want to give this a shot?

06:51 Yeah, I'm excited.

06:52 After you, after you.

06:53 I hear the Punjabi is also a true gentleman

06:55 and would always let you go first, right?

06:58 So what do you think?

06:59 Well, I think it's pretty good.

07:01 Not too spicy, a little bit spicy, not that spicy, though.

07:03 That's OK.

07:04 We've got water.

07:06 OK, but I mean, I think it's tasty.

07:10 I feel like I could eat this all day long.

07:12 But I feel like I've already kind of learned

07:14 that lesson about butter chicken.

07:16 I probably learned that with chicken tikka masala in London,

07:19 right?

07:19 Now, what's this guy?

07:20 I'm interested in this.

07:21 It almost looks like a kebab.

07:23 But what is it?

07:24 That, my friend, is fish.

07:27 Is it?

07:28 It is fish.

07:29 It's very famous.

07:30 It's called amritsari fish.

07:32 It is fish?

07:32 Amritsari fish tikka.

07:34 Well, that's very interesting.

07:35 And how do we eat it?

07:36 You just eat it with gusto, my friend.

07:38 OK.

07:38 Go for it.

07:39 OK.

07:40 I'll just take some of it.

07:42 Mm-hmm.

07:44 Mm.

07:45 Mm.

07:46 Mm.

07:47 Well, it does taste pretty good.

07:50 See?

07:50 That's a natural movement after you eat our food.

07:53 That's what happens.

07:54 You can't help it, right?

07:55 Yeah.

07:55 That's really, really, really good, Nishi.

07:58 Can you help me with some sort of killer Punjabi apps,

08:02 killer tips?

08:03 One universal Punjabi rule.

08:07 Like I said, you have no rules, but this is our philosophy.

08:10 OK.

08:10 Get your hand like this.

08:12 Yeah.

08:12 This is Punjabi philosophy, one-word philosophy.

08:16 It goes, eh mai.

08:18 Eh mai.

08:19 Well done.

08:19 You got it wrong the first time.

08:22 So why are you doing this?

08:23 Eh mai.

08:24 Why did you fight with him?

08:25 Eh mai.

08:26 So it's sort of like, just because I can.

08:28 No, just because.

08:30 Just because, right?

08:31 There is no I can.

08:32 Of course, Punjabi can.

08:33 Why are you tasting butter chicken?

08:35 Eh mai.

08:36 I do what I like.

08:37 Why do you have challenges going on?

08:39 Eh mai.

08:40 What am I even doing in Delhi?

08:41 Eh mai.

08:42 It's sort of like, just because, but also

08:45 start eating none of your business.

08:47 Exactly.

08:48 I do what I want to do.

08:49 Yeah.

08:49 OK.

08:50 That's our reason to be.

08:51 That's our philosophy.

08:53 That keeps us going.

08:54 Thank you, Nishi.

08:54 That's absolutely brilliant.

08:56 You've been a total star.

08:57 I'm feeling-- I arrived feeling sort of, honestly,

09:01 not that confident.

09:03 But now I've met you.

09:04 When you're not feeling confident,

09:06 what are you supposed to say?

09:07 Naveen.

09:08 Naveen.

09:08 Eh mai.

09:10 I think I need to get some slightly more detailed

09:12 understanding of Punjabi cuisine.

09:15 And I think we've come to just the right person

09:17 to understand why Punjabi cuisine is

09:19 eaten and loved by everybody.

09:22 Tell me, I'm a married man.

09:24 Are you a married man?

09:25 Yes.

09:26 So my wife says to me that I know nothing about anything,

09:29 which I think is a bit unfair.

09:31 But she's right about one thing.

09:33 I know nothing about Punjabi cuisine.

09:35 Tell me about what influences, what

09:37 really drives Punjabi cuisine.

09:40 What drives Punjabi cuisine is the fact

09:43 that Punjabis love food.

09:45 So if there is a competition of food eating,

09:49 Punjabis will win for sure.

09:50 Hands down.

09:51 No doubt.

09:51 Hands down.

09:52 No doubt.

09:53 OK.

09:53 So big foodies, what else is driving

09:56 the culture and the food?

09:57 The culture is basically Punjabis

10:00 are Indo-Aryan from an Indo-Aryan ethnicity.

10:05 So somewhere which originated in Kazakhstan.

10:08 And they later came down to the regions of Punjab,

10:11 Eastern Punjab, Northern India.

10:13 And they got settled over here.

10:15 So the hints of the Punjabi food,

10:19 it comes from that area only.

10:21 Like Persia, Arabia, where the biryanis originated,

10:25 where the kebabs originated.

10:27 Well, I guess that's the thing as well, isn't it, Tammeet?

10:29 Is whether it's now or 500 years ago,

10:34 the Punjab is prosperous, right?

10:36 People can afford a good table.

10:39 The name of the Punjab is derived from five rivers.

10:42 Five means punch.

10:44 And rivers means up.

10:45 So that's how Punjab's name came in.

10:48 So with five rivers flowing in a state,

10:51 in that area, in the region, obviously, you know,

10:54 the land is very, very prosperous.

10:56 If I asked anyone what they thought of Punjabi food,

11:01 you'd hear them say butter chicken, right?

11:03 You'd hear them say-- well, they'd say butter chicken,

11:06 butter chicken.

11:07 It's interesting to know that butter chicken has originated

11:10 in Delhi.

11:10 Right.

11:11 By way of Lahore or--

11:13 When, you know, if you go back in 1947,

11:16 when the partition changed the food cultures of India

11:19 forever, so the butter chicken was something

11:22 which originated in Delhi, very much in Delhi, which moved on

11:25 to the parts of Punjab.

11:26 And dal makhani, if you say, it originated from Punjab.

11:30 And then they came on to Delhi.

11:31 If you say, in Mughlai cuisine, there's

11:34 a lot of use of aromatics, you know, aromatic spices.

11:38 And a lot of cream, a lot of, you know, fat.

11:42 In Punjabi cuisine, the food depends mostly

11:45 on the ingredients, like ginger, garlic, tomatoes, onions.

11:48 From the land.

11:49 Yes, from the land.

11:50 Cleaner.

11:50 Yes, absolutely.

11:51 More cleaner.

11:52 It's more healthy.

11:53 Yeah.

11:54 And there's much more--

11:55 from what I understand, there's much more vegetarian

11:57 than people imagine.

11:58 Absolutely.

11:59 If we talk about Punjabi food, there

12:01 is more of vegetarian stuff than the non-vegetarian stuff.

12:06 Which makes sense.

12:06 The land is--

12:07 Yes, because the non-vegetarian--

12:09 you know, more non-vegetarian, which came from Persia.

12:12 But in this land, Punjab was basically a Hindu land.

12:16 So Hindus were vegetarian.

12:17 So there's a lot of vegetarian.

12:19 More than non-vegetarian, it's vegetarian.

12:20 I see.

12:21 That's fascinating.

12:22 [MUSIC PLAYING]

12:25 [MUSIC PLAYING]

12:29 [MUSIC PLAYING]

12:33 [MUSIC PLAYING]

12:36 [BLANK_AUDIO]

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