This week on The Great Indian Pizza Adventure, Jasper embarks on a delightful exploration of the flavors from the land of Nawabs! Experience the mouthwatering journey through the culinary wonders of Hyderabad! ️ From renowned eateries to captivating encounters with food critic @SankalpVishnu, Jasper uncovers the hidden gems of Hyderabadi cuisine, savoring each dish one plate at a time. ✨ Chef @Sadaf accompanies him in the @Jamies kitchen, where they skillfully craft Hyderabadi Pizzas, drawing inspiration from the city’s rich heritage and culture. Get ready to tantalize your taste buds as @RaajSanghvi relishes this fusion masterpiece!
Tune into #TheGreatIndianPizzaAdventure every Sunday at 7PM (Tonight).
Catch the repeats on Wednesday 7:30PM and Friday 8:30PM only on GOODTiMES TV Channel
(Tata Sky 762, Airtel Digital 410, Hathway 801 & Samsung TV 1375)
#GreatIndianPizzaAdventure #HyderabadCuisine #FlavorsOfNawabs #FoodieJourney #TasteOfHyderabad ❤️
Tune into #TheGreatIndianPizzaAdventure every Sunday at 7PM (Tonight).
Catch the repeats on Wednesday 7:30PM and Friday 8:30PM only on GOODTiMES TV Channel
(Tata Sky 762, Airtel Digital 410, Hathway 801 & Samsung TV 1375)
#GreatIndianPizzaAdventure #HyderabadCuisine #FlavorsOfNawabs #FoodieJourney #TasteOfHyderabad ❤️
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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 At the height of their powers, the Nizams of Hyderabad
00:52 would call chefs from all around the world
00:54 to cook at the royal court.
00:56 And now they're calling the pizza pundit
00:58 to create pizzas using everything that
01:00 influences Hyderabadi cuisine, the Mughal Persian tradition
01:04 of the north, the depth of the Deccan,
01:07 and the basic idea of amazing Hyderabadi hospitality.
01:11 [MUSIC PLAYING]
01:19 OK, so my first move in creating a pizza worthy of a Nizam
01:24 is to meet an author, food critic, and all-round expert
01:29 on Hyderabadi cuisine.
01:31 I'm here to meet Sankalp, a steamed food critic and King
01:35 Cobra of South Indian food.
01:37 [MUSIC PLAYING]
01:50 So Sankalp, tell me, in essence, is there
01:53 such a thing as Hyderabadi cuisine?
01:55 What does it mean?
01:56 Where does it come from?
01:57 About 600 years ago is when the origin of Hyderabadi cuisine
02:01 started.
02:01 The Nizam came down to Hyderabad and established his empire.
02:05 So he wanted to have different kind of dishes
02:07 from across the globe.
02:08 In those days, the chefs or the cooks
02:11 are called as khansamas, or the bavarjis.
02:14 These people were sent across the world
02:16 to Middle East, European countries, to Asian countries.
02:19 All they did was documenting those recipes
02:22 and coming back to India, to Hyderabad,
02:25 to localize some of those recipes.
02:27 They started using the Guntur chilies from the Guntur,
02:31 the Andhra region, the peppers from the Kerala region,
02:34 or patarka phool, which is very, very indigenous ingredient
02:39 of Hyderabadi biryani.
02:42 So similar to that, there are a few ingredients
02:44 which they added to the recipes and recreated and reinvented
02:48 the recipe and presented it as Hyderabadi cuisine.
02:50 I see, so it comes in from the Middle East, Europe, Asia,
02:55 Japan, and they're using Deccan ingredients
02:57 to create a specific cuisine.
02:59 Yes.
03:00 And do you see it then, would you
03:01 see this as a new cuisine in its own right?
03:04 I would say that this is the world's latest cuisine.
03:07 So true pioneers, really, because
03:09 of the Nizam's interest and the Nizam's assets and resources.
03:12 Genuine pioneers in food development.
03:16 True.
03:16 So there was a lot of research in each
03:18 of those ingredients and recipes that
03:20 were invented in the kitchens of Hyderabad.
03:22 And you have a great advantage, I think, Sankalp,
03:24 that you're part of the royal family, is that right?
03:27 Yes.
03:27 So your mother, your grandmother,
03:29 I guess they have all these traditions in their mind.
03:32 Have you been able to draw it out of them?
03:35 Unfortunately, documentation of these recipes
03:37 did not happen in those days.
03:39 And if so, they were here and there,
03:42 lost during so many invasions and everything.
03:45 And today, we are all-- people like me and a few other peoples
03:49 are trying to document whatever recipes which are there.
03:53 I fortunately documented a lot of recipes
03:56 from my mom and my grandma.
03:58 So some of those recipes are like, you know,
04:00 pakkad ka ghosh, which is there.
04:01 Then there's dum ka keema, which is typical Hyderabadi keema,
04:05 which is cooked on dum.
04:07 Today, you won't find anywhere anybody serving that dish at all.
04:10 Then there is karela mutton, which
04:13 is a bitter gourd with mutton.
04:15 And today is one of the recipes which I'm doing, anokhi kheer.
04:18 Today, if you ask anybody about anokhi kheer,
04:20 nobody knows about it.
04:21 What is it all about?
04:22 And the moment I say it is onion-based,
04:25 they say, how on earth are you making a dessert out
04:28 of an onion?
04:28 People freak out.
04:30 I should say that I am giving this recipe to the world.
04:33 It's a global scoop for our show.
04:36 So shall we begin?
04:37 Yeah, I think so.
04:38 I'm excited.
04:38 We'll boil onions with water.
04:42 We take out the acidity.
04:45 And I have done and kept it aside so that we can save it.
04:48 When you made it, yeah.
04:49 So this is how it would look once you boil it,
04:52 twice boiling it.
04:53 Desi ghee into the pan.
04:57 OK, so you're frying up the nuts.
05:01 Yes.
05:02 Just washing up cashews, almonds, pistachios.
05:06 If you wish to have raisins, you can also have raisins in it.
05:10 But I prefer to have all the nuts in it.
05:12 I've taken the nuts out after frying them.
05:19 Now I'm adding milk in it.
05:21 Oh, I see.
05:21 So it goes straight in on the ghee.
05:23 Yes.
05:24 So we'll reduce the milk to half so
05:26 that it becomes a little more thicker
05:28 and gives you that nice flavor.
05:30 So now I'm adding the koha to it.
05:31 So to this now we'll add a little bit of sugar.
05:33 Adding our boiled onions to it.
05:38 Let it all boil and then we are done with the kheer.
05:41 So our dish is almost ready.
05:43 Take it out of the flame and plate it for you.
05:45 So this is the Anokhi kheer for you.
05:56 Please taste it.
05:57 Let me know your views.
05:58 It looks wonderful.
05:59 Thank you, Sankalp.
06:00 I'm excited.
06:02 Should be hot.
06:03 Careful.
06:04 [MUSIC PLAYING]
06:07 It's outstanding.
06:10 Thank you.
06:11 It's outstanding.
06:12 It's moreish.
06:13 It's creamy.
06:14 It's nutty.
06:15 You've got the cardamom coming through.
06:18 I could eat that all day long.
06:20 Comfort.
06:21 That's a comfort dessert for you.
06:22 Sankalp, thank you so much.
06:23 I came in here knowing very little
06:25 about Haryabadi cuisine.
06:27 I've learned so much more.
06:28 And most importantly, I'm inspired to find out more.
06:32 It's a huge wealth of cuisines which are there
06:37 in this part of the country.
06:39 You should explore more and more and let
06:41 people know more about it.
06:42 We will.
06:43 We'll definitely do that.
06:44 And in the meantime, we're rooting for you
06:46 as you wander around all these families,
06:48 trying to get them to give you their secret recipes.
06:51 God bless me.
06:52 God bless you is right.
06:54 God bless all of us.
06:55 Thank you so much.
06:55 Thank you so much.
06:56 So appreciate it.
06:56 Thank you.
06:57 Bye-bye.
06:59 Having started with something sweet,
07:02 I now need to expand my repertoire.
07:04 And where better than the Andhra Canteen?
07:07 Once part of Andhra, and now with Hyderabad,
07:10 the capital of Telangana, experts
07:13 in all things Hyderabadi.
07:14 Rajmohan, Ashish, so wonderful to be here.
07:21 Can you tell me what's going on?
07:23 Sure.
07:24 This one is a bawali dosa.
07:25 That one is totally plain.
07:27 OK.
07:27 No spices.
07:28 OK.
07:28 And the other one is a podi idli.
07:30 And this one is a rava dosa.
07:32 And this one is a Karnataka.
07:34 It's a Mysore masala dosa.
07:35 It's smaller.
07:36 OK.
07:37 This one is a masala dosa.
07:38 It's Andhra.
07:39 Shall I try something?
07:40 Yes, sure.
07:42 OK.
07:42 So you've got the sambar here.
07:44 And this one is a aloo masala, potato.
07:46 Yeah, yeah, yeah.
07:47 And this one is a gun powder.
07:48 It's called gun powder.
07:50 You can add ghee also.
07:52 And what is gun powder?
07:54 Chana dal and the spices, guntur chilies.
07:56 Usually we mix it with the ghee, and you can--
07:59 It's very spicy.
08:00 I must tell you, it's very spicy.
08:02 You made it so big.
08:03 I guess that's why it's called gunpowder.
08:04 I have to tell you before.
08:06 I guess that's why it's called gunpowder.
08:07 One more thing, we can add the ghee.
08:09 It will--
08:10 Spices?
08:10 It will reduce the spiciness.
08:11 It will reduce the spices.
08:13 OK.
08:13 This is the alam chutney, which is a specialty of Andhra.
08:16 It's a mix of tanginess and the sweetness.
08:18 I don't need any spicy warning.
08:20 No, no, no.
08:21 There is no-- you don't need any spiciness.
08:22 Sweet and tangy.
08:25 It's made with ginger.
08:26 Ginger.
08:27 Mm, delicious.
08:27 It's called ginger chutney.
08:29 Mm, alam chutney.
08:30 Mm, that's absolutely fantastic.
08:34 That's delicious, actually.
08:35 Tell me about these.
08:36 Yeah, you can have a dosa.
08:37 It's made of suji.
08:39 OK, and then so I've got the same chutneys.
08:41 Same chutneys.
08:42 Same sambar or different sambar?
08:43 Yeah, same.
08:44 I love this ginger guy.
08:45 Let me try this.
08:45 Karnataka special.
08:50 It's called Mysore masala dosa.
08:52 Inside, one chili paste is-- we basically like.
08:55 This is quite spicy.
08:56 Yeah, spicy.
08:56 For this, you need a spiciness warning.
08:58 Because people in Karnataka like the spice?
09:01 Yeah.
09:01 More in Andhra.
09:02 More in Andhra.
09:02 OK.
09:03 Yeah.
09:03 Mm, it's good.
09:08 It's very good.
09:09 Ashish and Rajmohan, here's my big question is,
09:13 do you think I can make a pizza using these ingredients?
09:17 You can make.
09:18 How would you make it?
09:19 What's your idea, Ashish?
09:20 The batter will be-- the base will be the same.
09:22 Same.
09:22 But on the ingredients, you can use this potato masala
09:25 and the chutneys.
09:26 Instead of tomato sauce, you can use
09:28 alam chutney that will taste something unique.
09:30 If any customers comes to you and he wants a spicy pizza,
09:34 you can use gun powder.
09:35 We don't need chili flakes.
09:37 Instead of chili flakes, you can use gun powder.
09:39 Like for the toppings, you can use the vegetables,
09:41 which we use for the sambar.
09:42 You can use it for the toppings.
09:43 For example, the sambar onion, which is like a small onion.
09:46 OK.
09:47 The carrots, the drumsticks, all these vegetables,
09:49 you can use it as a pizza topping.
09:51 And you can create a southern pizza,
09:53 like Andhra pizza you can create at your home.
09:56 If we're going to go into the pizza business together,
09:58 I think we need to go and taste some other things.
10:00 Can we go and taste some other flavors, some other dishes?
10:03 We have definitely.
10:03 We have a special thali that's called Andhra thali.
10:07 OK.
10:07 So many kinds of vegetables inside it.
10:09 You can use that vegetables also for your pizza.
10:13 Everyone is to start first puri.
10:18 OK.
10:18 And this one, curry.
10:20 It is from Hyderabad.
10:22 And what's the name?
10:23 It's a bagara bhaigan.
10:24 Bagara bhaigan.
10:25 Yes.
10:26 And what are the ingredients, Rajesh?
10:27 It's peanut, groundnut, sesame seeds, and tamarind,
10:31 brinjal, and the cashew also.
10:32 We'll mix cashew.
10:34 Some spices.
10:36 Basically, the mixture of all the dried fruits and the spices.
10:41 Did you put some gum powder in this?
10:44 This one is a plain potato.
10:46 OK.
10:47 It's like a dry.
10:49 Dry fried, huh?
10:50 Another one, this one is a typical Andhra.
10:53 It's called Telugu majji pulusu.
10:55 It's yogurt and onion.
10:56 It's very tasty.
10:58 Very tasty.
11:00 It's delicious.
11:02 The onion and the curd.
11:03 Yeah.
11:04 And what is this?
11:05 Some turmeric in it?
11:06 No, it's basically the mustard seeds.
11:09 That's the yellow is mustard seeds.
11:11 This one is the Kerala side.
11:12 Tell me about this.
11:13 Yeah.
11:13 It's the beans and carrot.
11:18 This one is a cabbage and beans.
11:20 No spices.
11:21 It's mild.
11:26 I never thought about salads in South Indian cuisines,
11:30 but these are very subtle.
11:32 This one is the Hyderabadi puri.
11:34 Take puris with the curries.
11:36 Tastes more delicious.
11:37 I see.
11:38 And actually, this here, this is like a mini pizza.
11:40 Yes.
11:42 Mini pizza, correct.
11:43 And we'll start the rice with gum powder and this ghee.
11:48 Two mix.
11:49 Okay, so we take some of this.
11:50 Yeah, little.
11:51 On the tomato guy?
11:53 Yeah, just like that.
11:53 On this way.
11:54 Yeah, sides.
11:55 So like down here a little bit, let's say.
11:56 And put little ghee.
11:57 This is 100% vegetarian, yes.
12:04 I mean, I had no idea because I assume that
12:07 Hyderabadi's kebabs, biryani.
12:09 Usually, Hyderabadi food is all about non-veg and
12:13 Hyderabadi dum biryanis.
12:14 But we came up with an idea that we can show the veg
12:18 side of the Hyderabadi cuisine as well.
12:21 And it's all vegetarian for the vegetarian people.
12:23 It's absolutely delicious, gentlemen.
12:25 Thank you so much.
12:26 [MUSIC]
12:37 [MUSIC]