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!
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GOODTiMES #DesiAtHeart
#GOODTiMES #MyGoodtimes #DesiAtHeart #TGIPA #desi #pizzashow #indianflavours #pizza
More about GOODTiMES:
GOODTiMES #DesiAtHeart
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FunTranscript
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.
07:45 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.
08:35 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.
09:07 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.
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