Are you ready to go on an exciting culinary journey in The Great Indian Pizza Adventure? In this episode, Jasper explores the vibrant realm of Rajasthani cuisine, guided by the amazing Abhilasha Jain and the expert from @delhifoodwalks, Anubhav Sapra. Get set to experience the best at the iconic Ghoomar Restaurant, where they unveil the secrets of authentic Rajasthani flavors! ️ Witness the fusion of two culinary worlds as Jasper teams up with Kunwar Hemendra Singh of Bhainsrorgarh, who shares timeless stories from the kitchen, resulting in mouthwatering Rajasthani-inspired pizzas tasted by another culinary expert Shambhavi Gamph . Prepare yourself for a flavor-packed journey that you won't want to miss!
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GOODTiMES #DesiAtHeart
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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]
00:14 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]
00:49 Rajasthan, home of princes, mawaris,
00:52 extraordinary street food, awesome sweets, pickles,
00:56 and much more.
00:57 But can these be combined to create a pizza?
01:00 We're going to find out.
01:01 Welcome to the Great Indian Pizza Adventure.
01:04 [MUSIC PLAYING]
01:24 We know that the best cooking is home cooking,
01:27 and I'm delighted to be joined today by Abhilasha in her home.
01:31 Hello, chef.
01:32 Welcome, welcome.
01:32 Wonderful to meet you, ma'am.
01:34 Welcome to Rajasthan in Gurgaon.
01:35 In Gurgaon, yes.
01:37 [MUSIC PLAYING]
01:47 Abhilasha, this looks absolutely sensational.
01:50 Thank you, Jasper.
01:51 Thank you so much.
01:52 I hope you like it.
01:53 This is, I'm sure, the essence of Rajasthan.
01:56 Abhilasha, I have no idea where to start,
01:58 but I know you can help me.
01:59 So it's sort of a mixture of Rajput meats, mawari.
02:03 Is that right?
02:03 So mawaris are those business families
02:06 from Rajasthan who traveled a lot.
02:08 So when they used to travel, mawaris
02:10 used to carry their own food.
02:12 And for that, they had invented or they
02:15 have made few dishes which doesn't get spoiled soon,
02:17 because there were no fridge.
02:19 There was nothing to store them properly.
02:21 So that's why the invention of pickles,
02:23 you see in Rajasthani thing.
02:25 And these kuba rotis, they don't get spoiled for four to five
02:28 days.
02:29 As you know, the purpose of this is to try and turn this
02:31 into a pizza at some point.
02:33 I mean, actually, if I blur my eyes,
02:35 this almost looks like a pizza, because we've
02:37 got so many interesting bases and potential toppings.
02:41 But where should I start?
02:42 We Rajasthanis would ask you to have started with the meetha.
02:46 [MUSIC PLAYING]
02:48 OK, Abhilasha, what's next?
02:50 So now you can taste this gatta curry.
02:52 Generally, gatta curries, they're
02:54 made only with the besan.
02:55 Here, I have stuffed them with the dry fruit
02:58 to give a royal and a rich taste.
03:00 You can have it with a paratha, or you can
03:02 have this with the kuba roti.
03:03 You can see those incisions on it.
03:05 Yes.
03:05 So when you eat it, we pour more ghee on it.
03:09 Ah, I see.
03:10 So it tastes yum.
03:11 Rajasthan without ghee is nothing.
03:14 Is, yeah.
03:15 We all are ghee positive.
03:16 You can say that.
03:17 So this is kair kaju.
03:19 Yes.
03:19 So again, when we're talking about Rajasthan,
03:21 it's royal, rich food.
03:23 So the kaju is cashew nut, OK?
03:25 And the kair, again, they are dry herbs from Rajasthan.
03:29 So when they are in season, we dehydrate them and keep it.
03:33 And if you talk about the Rajasthanis,
03:36 we have a lot of gins there, OK?
03:38 And we gins don't eat onion, garlic, OK?
03:41 To balance and to give that kick in the food,
03:44 a lot of hing has been used in our cuisine, OK?
03:48 Oh, yeah.
03:49 And this hing, I especially sourced it from Afghanistan.
03:52 OK, now where are we going?
03:54 That's a wedge with the grapes and the kakri.
03:58 I just wanted to taste.
03:59 These grapes are your invention, aren't they, Abhilasha?
04:01 Yeah.
04:02 So we Rajasthanis use a lot of-- we make wedges out of amrut,
04:06 the guava sabji also we make.
04:08 So we make grapes sabji also.
04:11 And then we make banana, apple sabji, and orange.
04:15 We use a lot of fruits in our cooking.
04:19 You should copyright this one.
04:20 OK, thank you.
04:21 I'll do that.
04:22 Before I put it on my pizza.
04:24 In general, how spicy is Rajasthani cuisine?
04:28 I would say it's very spicy.
04:31 It is spicy.
04:33 It's obviously because of the climate, you need those spice,
04:35 because you need to sweat to maintain
04:38 your temperature of the body, OK?
04:40 So it is spicy, but it has been balanced very well
04:43 with the other dishes, because we add curd,
04:46 we add a lot of dry fruits and all those things.
04:48 So that--
04:49 It's clever.
04:49 It's clever with your palate, because it's sort of--
04:51 it's spicing you up and cooling you down.
04:53 Yes, yes.
04:54 So as my, you know, I mean, pizza base, I can--
05:01 or pizza dough type thing, I can see my base developing here.
05:04 I think this is really interesting.
05:06 It's really amazing.
05:07 Thank you so much.
05:08 This is epic.
05:09 Really, really--
05:10 My pleasure, Jesper.
05:10 My pleasure.
05:11 I'm going to handcuff myself to this seat and never go.
05:15 It's absolutely brilliant.
05:17 Thank you, ma'am.
05:17 Fantastic.
05:18 Thank you, Jesper.
05:19 Thank you, Jes.
05:20 After that ideal initiation, I'm off
05:23 to Guma, an authentic Rajasthani restaurant,
05:27 where I'm meeting Anubhav, the man behind Delhi Food Walks
05:31 and a master of narrating culinary histories,
05:34 including, of course, Rajasthan.
05:37 So Anubhav, as the legend that established Delhi Food
05:40 Walks, which is much more than Delhi,
05:42 you probably eat this every day, do you?
05:43 Not really.
05:44 I don't eat it every day.
05:45 But some of the dishes on the plate,
05:47 I eat it every day, like, say, rice.
05:49 I'm a big-time rice eater.
05:50 And then dal.
05:51 That's like more of my comfort food.
05:53 So that I eat almost every day.
05:55 I'm trying to work out, Anubhav, how I can make a pizza
05:57 out of this.
05:57 If I put you on the spot, how would you
05:59 make a Rajasthani pizza?
06:01 So for the sauce, I will use this one.
06:05 This is more of a chutney made up of red chilies and garlic.
06:09 Let me have a look at this.
06:10 I'm going to put this here.
06:11 Yeah.
06:12 It's chutney, so you're supposed to eat it like tiny.
06:15 Oh, I see.
06:16 So if we imagine this is like a pizza--
06:18 Uh-huh.
06:18 [MUSIC PLAYING]
06:22 Mm.
06:22 It looks delicious.
06:23 What should I start with?
06:25 I would say start with the starters, which
06:27 is a most popular street food of Rajasthan is kachori.
06:31 OK.
06:32 And the stuffing of kachori changes from place to place.
06:35 It's not static.
06:36 Like, say, if you are having it in, say, Jaipur,
06:38 probably it will be piyaz kachori, like Indian kachori.
06:41 Then you'll have mawa kachori.
06:42 You go to kota.
06:44 I think this is kota kachori.
06:45 It's mentioned in the menu.
06:46 I haven't seen the stuffing.
06:47 It will be dal.
06:48 And it's more of like a travel food also.
06:50 So this can survive for a few days.
06:52 So like we're traveling from one place to another place,
06:55 you can just carry it with you.
06:56 I guess a lot of Rajasthan is sort of--
06:59 well, it used to be kind of nomadic, right?
07:02 So you'd have food that was portable and durable.
07:05 And that tastes pretty good.
07:07 And then they have--
07:08 These fellows.
07:09 --fritters made up of moong dal.
07:11 Uh-huh.
07:11 Try some of these guys here.
07:17 You should try the kadhi.
07:18 And kadhi also changes from place to place.
07:20 If you have Gujarati kadhi, it will be a bit on the sweeter
07:22 side.
07:22 Yeah, I see.
07:22 This will be a bit khatta, like tangy in taste.
07:24 Yeah.
07:25 So then you have Sindhi kadhi.
07:26 So there are different variations of kadhis in India.
07:29 Do you have a personal-- when you think about Rajasthan,
07:31 are there parts of Rajasthan you prefer
07:33 the cuisine of Jodhpur or Ajmer or Bikaner or--
07:37 See, if I have to eat the street food,
07:39 then I will go to Jodhpur.
07:40 That's kind of a street food capital of Rajasthan.
07:43 You have different varieties.
07:43 And they make sabjis out of everything.
07:46 Like, they'll make sabji of gulab jamun.
07:47 Huh, that's interesting.
07:48 It's a sweet thing.
07:49 It's like, without soaking it in sugar syrup,
07:53 they cook sabji as a base of using gulab jamun.
07:57 And if you have to try, like, thali, something like this,
08:01 and then I'll go to, say, Jaipur.
08:02 There are different options there.
08:04 And where do you personally rank Rajasthan?
08:07 I mean, you're well-known for your knowledge of food
08:09 across the 26 states of India.
08:11 Where would you rank in your personal championship?
08:16 See, apart from this, I really like their meat preparations.
08:20 They have laal maas.
08:21 They have safeed maas.
08:22 They have junglee maas.
08:23 Different variety versions without using much of,
08:25 like, say, spices and all.
08:27 They just simply cook it.
08:28 Like, say, junglee maas, they use just ghee, red chilies,
08:32 meat, that's it.
08:33 And it's purely indigenous, right?
08:35 That's kind of of Rajasthan.
08:38 Do you find that Rajasthani cuisine is quite contained?
08:41 Yeah, so I would say it's more distinct.
08:43 OK.
08:44 Compared to other regions or other states in India,
08:48 it's quite distinct.
08:49 But somehow they haven't-- they've kept--
08:51 Yeah.
08:52 They've kept the integrity of their offering.
08:54 That's very interesting.
08:56 So I think, Anubhav, if you ask almost anyone in India
08:59 or outside of India what Rajasthani dish they know,
09:04 I think almost everyone would say laal maas.
09:06 Yeah.
09:06 But laal maas has a particular chili, doesn't it?
09:10 Yeah.
09:10 Can you tell me how that works?
09:12 So there's a place near Jodhpur, Mathania.
09:15 So the chilies which come from that place
09:17 is called Mathania mirch.
09:18 So that's the kind of chili which
09:20 they use in cooking laal maas.
09:22 So it's not actually very hot.
09:24 The chilies are a sting of sweetness as well.
09:27 Only comes from that place.
09:28 If the laal maas is cooked, if you're
09:31 eating it anywhere in India or anywhere outside India,
09:33 it has to be cooked with that chili.
09:35 Then only you can call it laal maas.
09:36 Well, I think-- so today it's been all about vegetarian.
09:39 And tomorrow is going to be all about non-veg.
09:42 So I'll get into this Mathania chili at that point.
09:46 Thank you.
09:47 That's really, really interesting, Anubhav.
09:48 Thank you.
09:49 Thank you.
09:49 Thank you for having me.
09:49 I really, really appreciate it.
09:50 Thanks a lot.
09:50 Not at all the other way around.
09:52 Thank you.
09:53 Two brilliant conversations and a ton of awesome food.
09:57 Frankly, I could stay here all day.
10:02 But I'm off now to visit a traditional Rajasthani family
10:06 to get more insights.
10:08 Ma'am, Pranshu, ladies, this looks amazing.
10:12 Thank you.
10:13 OK, so what have we got here?
10:15 I'm excited to try all of this authentic Rajasthani food,
10:19 right?
10:19 Yes, correct.
10:20 Where should we start?
10:21 So she'll start by giving the--
10:24 Dal, but I'll put one.
10:25 Dal, but one.
10:25 This is like a deconstructed pizza.
10:27 Yes.
10:28 It's more about the toppings on the pizza, right?
10:31 It's more about the toppings.
10:32 Exactly.
10:32 It's a little bit like Gujarati.
10:35 Gujarati thing, yes.
10:36 It's a little bit like that, right?
10:38 If we add this bhujia on the top of it,
10:39 so it becomes type of a typical Gujarati thing.
10:42 It's so good.
10:49 But ma'am, this is very similar to a papdi chaat.
10:53 Or is it different?
10:54 Something different?
10:55 [NON-ENGLISH SPEECH]
10:56 [NON-ENGLISH SPEECH]
10:58 [NON-ENGLISH SPEECH]
10:59 [NON-ENGLISH SPEECH]
10:59 [NON-ENGLISH SPEECH]
11:00 [NON-ENGLISH SPEECH]
11:01 [NON-ENGLISH SPEECH]
11:02 [NON-ENGLISH SPEECH]
11:03 [NON-ENGLISH SPEECH]
11:03 [NON-ENGLISH SPEECH]
11:04 [NON-ENGLISH SPEECH]
11:06 This is fermented, right?
11:07 Yes, this is fermented.
11:08 The water in this is very good for your stomach
11:10 and the digestive system.
11:12 I can see that.
11:12 This is good in summers also.
11:14 This is the best you can take in summers.
11:15 I can see that.
11:16 It's got a cooling effect.
11:17 Yes, for the cooling purpose, yes.
11:18 OK, tell me about this guy.
11:20 So this is dahi vada.
11:22 Dahi vada?
11:23 Yes.
11:23 OK.
11:25 I'm thinking when I make my Rajasthani pizzas,
11:27 the pizzas need some sweetness because there's some nice--
11:30 Yes.
11:31 --nice sweetness in here, nice sweet as in here.
11:33 Yes.
11:34 So next is dal bati churma?
11:35 Dal bati churma.
11:36 [NON-ENGLISH SPEECH]
11:37 OK, let me put this here.
11:38 [NON-ENGLISH SPEECH]
11:39 [MUSIC PLAYING]
11:43 Ranjhi, Saroj ma'am, thank you so much.
11:48 Thank you, thank you.
11:49 Thank you.
11:50 Ladies, really, really great.
11:51 Thank you.
11:52 Thank you.
11:52 Thank you.
11:53 Thank you.
11:53 Great.
11:54 Thank you.
11:54 Thank you.
11:55 Thank you.
11:56 [MUSIC PLAYING]
11:59 (whooshing)
12:01 [BLANK_AUDIO]