Chef Ranveer Brar uncovers the secret behind Mumbai’s most loved idlis in his newest show for Swiggy, Iconic Flavours.
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LifestyleTranscript
00:00Wow! It's so light like cotton that even the cotton feels shy.
00:06How many idlis do you make daily?
00:07I make 200 idlis daily.
00:09I make 40-50 idlis a day.
00:12It's equal to 3,37,625 idlis a year.
00:30Local trains are a big part of Mumbai's life.
00:40And they are the lifeline of Mumbai, right?
00:42And around the train stations, a genre of restaurants started.
00:47Which was the Udupi genre.
00:49Where you get breakfast quickly.
00:51And such a breakfast that you have to run all day.
00:53And we have come to Aryabhawan to have breakfast that runs all day.
00:58There is only one way to eat an idli.
01:00And that is like this.
01:06Wow!
01:08It's so light like cotton that even the cotton feels shy.
01:11For me, it's amazing how efficient Udupi kitchens are.
01:15Everybody is doing their own thing.
01:19And they are doing their work efficiently.
01:21This is Brahmin Idli.
01:23It's Brahmin Idli, sir.
01:24Half Kulfi and half Idli.
01:27It's a steam idli.
01:29Yes, steam idli.
01:34Wait, let me take out the calculator.
01:36This is a difficult task.
01:38How long have you been making idlis?
01:395 years.
01:40How many idlis do you make a day?
01:42200 idlis a day.
01:44Brahmin idlis are around 40-50 idlis a day.
01:48It's equal to 925 idlis a day.
01:51Multiplied by 365.
01:55It's equal to 3,37,625 idlis a year.
02:08Two biscuits for Rs. 11.
02:09Okay.
02:10If you really want to understand how legends are born.
02:13Eat the idlis here.
02:14I come to Aryabhavan and I leave happier.
02:18Satisfied.
02:20And I leave with a lot of hope.
02:22That as long as there are good people, good food will be available.