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GOODTiMES #DesiAtHeart
THE GOODTiMES BEGIN FROM HERE...
GOODTiMES isn't just a word or a phrase, it's an emotion, a feeling. It’s something that can make us feel better in a fraction of a second. When life gets tough and you need to lighten the mood, tune in here and get your daily dose of GOOD TIMES!
We are your one-stop shop & the only you guide you need, every time you’re looking for lifestyle content that’s #DesiAtHeart
With a focus on Indian Weddings, we specialize in planning your biggest, most epic moments & create dream makeovers, a TV & Digital menu laden with bite-sized snippets & hattke recipes, we give you Good Food that will instantly put you in a good mood, step under our vanity hood and follow our Fashion forecasters & Style trendsetters to get the latest global tips, we love star-gazing & bring you the most masaledaar Bollywood news & quick-fix Relationship advice, for those who’ve been bitten by the Travel bug we throw in a wide variety of guides creating both national & international road maps! For those who consume content on the go, tune into our digital platforms for tips on Health, Fitness and Wellness, listen to only the Good News with us, get the latest updates from the Sporting World and know what everyone is talking about in the Gadget Universe! The best of all things lifestyle can be found on ONE single platform, only on GoodTimes.
GOODTiMES #DesiAtHeart
THE GOODTiMES BEGIN FROM HERE...
GOODTiMES isn't just a word or a phrase, it's an emotion, a feeling. It’s something that can make us feel better in a fraction of a second. When life gets tough and you need to lighten the mood, tune in here and get your daily dose of GOOD TIMES!
We are your one-stop shop & the only you guide you need, every time you’re looking for lifestyle content that’s #DesiAtHeart
With a focus on Indian Weddings, we specialize in planning your biggest, most epic moments & create dream makeovers, a TV & Digital menu laden with bite-sized snippets & hattke recipes, we give you Good Food that will instantly put you in a good mood, step under our vanity hood and follow our Fashion forecasters & Style trendsetters to get the latest global tips, we love star-gazing & bring you the most masaledaar Bollywood news & quick-fix Relationship advice, for those who’ve been bitten by the Travel bug we throw in a wide variety of guides creating both national & international road maps! For those who consume content on the go, tune into our digital platforms for tips on Health, Fitness and Wellness, listen to only the Good News with us, get the latest updates from the Sporting World and know what everyone is talking about in the Gadget Universe! The best of all things lifestyle can be found on ONE single platform, only on GoodTimes.
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FunTranscript
00:00 [MUSIC PLAYING]
00:02 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]
00:39 A land of mountains, valleys, raging rivers,
00:57 of orchards, almonds, cherries, saffron, and apricots.
01:01 [MUSIC PLAYING]
01:04 The land the poet called heaven on earth.
01:10 [MUSIC PLAYING]
01:12 But could the poet imagine a Kashmiri pizza?
01:22 Stay tuned and find out on the Great Indian Pizza Adventure.
01:27 [MUSIC PLAYING]
01:29 I've said it before, and I'll say it again.
01:32 The best cooking is home cooking.
01:34 So I'm starting my journey having
01:36 a meal with a wonderfully talented Kashmiri family,
01:40 the Kilams.
01:42 Inder.
01:42 Yes, sir.
01:43 Indraman, Amit, Meher, and especially, most importantly,
01:47 Eneha, thank you so much for having me with your family.
01:52 I wish we could do this every day.
01:53 So I'm on a sort of journey of discovery of Kashmiri food,
01:59 Kashmiri culture.
02:00 We've got multiple generations.
02:02 Food and culture and nostalgia, they're all very linked, right?
02:08 So when you see this and taste it,
02:09 does it transport you back to Kashmir?
02:13 Does it-- does it give you that feeling?
02:15 We all, wherever there are people from Kashmir located
02:18 here in Delhi in different pockets,
02:20 we somehow manage to get Kashmiri vegetables,
02:23 whether it is haksa or manch, what we call
02:26 nolkhol or non-veg food.
02:28 We ensure that we get this stuff and we eat.
02:31 Nadroo, for example, is one of the very tasty dishes.
02:34 Lotus stem.
02:34 Lotus stem.
02:35 Yeah.
02:35 And we will ensure that--
02:37 we went to Bangalore, and we wanted lotus stem there.
02:40 It was a little difficult, but we found out.
02:42 And when you get that lotus stem,
02:44 you feel, OK, back to Kashmir.
02:45 It's an interesting thing, because for them,
02:48 they have lived a big part of their lives in Kashmir.
02:51 I lived only about 10 years.
02:53 But the kids have never really lived.
02:55 But I don't know what it does to them.
02:58 I mean, they have stories of their parents
03:00 and their grandparents.
03:02 It must be doing-- you tell us.
03:03 What does it-- yeah, what do you think, Maiha?
03:05 Well, it's a borrowed culture, I feel like.
03:07 Because the only connection that we have
03:10 is through bits of the language that we can't speak,
03:14 but kind of, sort of understand.
03:17 And food, and sort of-- and music.
03:20 Yeah, this is the common language.
03:21 Siphon the culture from them.
03:23 Yeah, you might not speak Kashmiri,
03:26 but this is the common language.
03:29 This wonderful food-- just tell me something about this food
03:33 and where it comes from.
03:35 It is actually Kashmiri pandit food.
03:38 Yes.
03:39 [NON-ENGLISH SPEECH]
03:41 Onion and the tomatoes use [INAUDIBLE]..
03:43 OK, yeah.
03:44 We mainly use curd and milk.
03:47 Yes.
03:48 And special spices.
03:49 Ours is Kashmiri mirch.
03:51 It's more for color.
03:52 OK, got it.
03:53 It is called bengal, some sour bengal.
03:56 [NON-ENGLISH SPEECH]
03:57 [NON-ENGLISH SPEECH]
03:58 Yeah, aubergine.
03:59 [NON-ENGLISH SPEECH]
04:00 Lemon.
04:01 With lemon.
04:02 I see.
04:02 OK.
04:03 These are mince balls.
04:04 Yeah, this is like a meatball.
04:06 [INTERPOSING VOICES]
04:07 Only it's not looking like a ball, but yeah.
04:10 Where does one start?
04:11 What's the strategy?
04:12 Rice in your plate.
04:14 Yeah.
04:14 And then follow it up with dishes one by one, preferably.
04:17 I see.
04:18 Tell me a bit about the agriculture of Kashmir.
04:22 We are mostly rice eaters and rice growers in Kashmir.
04:25 Yeah.
04:25 And we would not eat chapati, the wheat.
04:28 Only rice was the staple food in Kashmir,
04:30 both for Muslims and for Hindus.
04:33 And according to the different seasons,
04:35 we would enjoy different kind of leafy vegetables.
04:39 How does fish-- is fish a feature
04:41 of Kashmir's--
04:42 Not a regular food, but surely occasionally fish is liked.
04:48 I see.
04:48 Both fried and cooked.
04:50 For little vegetables, we use one spice.
04:54 Which one?
04:55 That is a special spice, that gar masala.
04:58 [NON-ENGLISH SPEECH]
04:59 Oh, you kept them ready.
05:01 [NON-ENGLISH SPEECH]
05:02 How beautiful.
05:09 [NON-ENGLISH SPEECH]
05:12 You take a part of it?
05:13 Yes, yes, as part.
05:15 You just take a part.
05:17 We make it powder.
05:18 It's almost like a stock cube.
05:20 It's-- yeah.
05:22 What an amazing thing.
05:23 Can I-- I might just have a smell.
05:25 It's beautiful, isn't it?
05:27 It's a beautiful color.
05:29 That's so wonderful.
05:31 Indra, thank you.
05:32 You're a magnificent cook.
05:35 You're a lucky man.
05:36 Yeah, I am.
05:36 Indra, and great.
05:39 Amit, thank you so much for bringing everybody together.
05:43 My wonderful Naya.
05:46 We're so happy to meet you.
05:48 Right, maybe we can teach you a Kashmiri song,
05:50 since I know that you wanted to be a singer.
05:54 I should never--
05:54 I should never--
05:55 I should never have told you this.
05:57 But I would love, love to hear some Kashmiri singing.
06:01 [HUMMING]
06:04 [NON-ENGLISH SINGING]
06:07 [NON-ENGLISH SINGING]
06:11 [NON-ENGLISH SINGING]
06:14 What a wonderful beginning that was.
06:40 Superb food, great hospitality, and singing
06:44 that transported you to the hills and valleys of Kashmir.
06:47 And now I'm off to meet Sala Razdan,
06:53 author of a book on authentic Kashmiri cuisine.
06:56 Sala, thank you so much for inviting us into your house.
07:03 I know very little about Kashmiri cuisine.
07:06 Tell me, how did you get into it?
07:08 My father-in-law actually inspired me.
07:10 He said, why don't you write a book?
07:11 You always give me good flavors from the kitchen.
07:14 So I started.
07:15 I thought-- gave it a thought and started jotting down
07:18 the recipes with my hand.
07:20 That's how I started.
07:22 When you think about ingredients in Kashmir
07:24 with your cooking, tell me something
07:27 about the ingredients that are special to Kashmiri cooking.
07:31 I think the whole spices are very important,
07:35 like bay leaf, cinnamon stick, cloves, and whole cardamom,
07:42 brown cardamom, you call it, green cardamom,
07:45 and then the rest of the spices.
07:48 Tell me what we have here, Sala.
07:51 Let me see some of this.
07:52 Can I try the tea?
07:52 Yeah, this is kahwa.
07:54 Classic kahwa tea.
07:56 It has no milk inside.
07:59 It has cinnamon powder.
08:00 It has almond.
08:02 Delicious.
08:03 My day starts with kahwa, because I find
08:07 it is very good green tea.
08:09 And here I'm looking--
08:10 I mean, obviously I'm trying to work out
08:12 how I make a Kashmiri pizza.
08:15 And I--
08:17 You've got the bread there.
08:19 I put this on this, and then we're finished.
08:21 But tell me about the breads and the kebabs.
08:24 This is called katlam in Kashmiri.
08:26 Let me just try a little bit of it.
08:28 These are both baked in the tandoor.
08:31 And maybe they put some yeast into this.
08:36 And this goes well with the kahwa.
08:39 And the kebabs?
08:41 Kebabs, this is mutton kebab.
08:44 Again, typical Kashmiri style.
08:46 You can try this kebab with this roti.
08:48 Let me try some of this.
08:50 This is, like I say, it's already a pizza.
08:53 Let me break off a little bit.
08:56 Sorry, take a bit of this fellow.
08:58 You can have this with roti and kahwa too.
09:00 A little bit of roti.
09:01 And this is--
09:02 Yeah, you're supposed to go with the kebab.
09:04 I see, so I just put a bit in here.
09:06 Let's talk a little bit about the Kashmiri pandits.
09:17 Tell me about their cuisine.
09:19 See, our cuisine is saag, rogan josh, yakni, mutton yakni,
09:27 kabarga.
09:28 They call it tabak maaz, we call it kabarga.
09:31 Basically, it's the same thing.
09:33 The mutton is from the breast of the lamb,
09:35 but they cook it differently.
09:37 I cook it differently.
09:38 We boil it in the milk, and they cook it in the water.
09:43 Both are good.
09:44 In vegetarian, it's saag, damaaloo, khate wengan.
09:49 OK, and talking about--
09:50 so Kashmir is so beautiful.
09:53 But does the food and cuisine vary
09:56 in the north, south, east, and west?
09:58 Is it very different, depending on where you go?
10:00 Yes, it is.
10:01 Like, Srinagar Valley, there is mutton.
10:04 And because of the weather, the cold weather there,
10:08 Jammu has a different cuisine.
10:09 They have khatta meat.
10:11 They have some kaladi dishes.
10:15 So is Ladakh.
10:17 They come into the same region.
10:19 So Ladakh has butter tea.
10:22 Very famous butter tea they have.
10:23 Momos come from that.
10:25 So there is, between Jammu, Ladakh, and Valley.
10:30 This is the difference.
10:31 Some big, big differences.
10:33 This is fantastic.
10:34 It really is fantastic.
10:35 It's so nice to be in your house as well.
10:37 This is like a taste of Kashmir in the middle of Delhi.
10:42 It is.
10:42 It's interesting, right?
10:43 It feels like-- I'm very much looking forward
10:45 to learning more from you.
10:47 Congratulations on your book.
10:49 Congratulations on your delicious food.
10:52 And congratulations on all these wonderful, famous people
10:57 that come and eat your food.
10:59 Thank you.
10:59 Thank you.
11:00 Thank you, ma'am.
11:00 OK?
11:01 Thank you.
11:01 All right.
11:03 [MUSIC PLAYING]
11:06 (whooshing)