I Ate Punjabi Breakfast of Champions in Amritsar, India!
Mark Wiens Abroad
0:00 You can't come to Amritsar without trying a lassi Punjabi anesthesia.
0:04 Busy anesthesia.
0:05 This is it.
0:06 Busy anesthesia.
0:07 This will knock you out.
0:08 In this video, we're on a mission to eat the most iconic
0:11 and even some rare Indian breakfast foods and snacks in Amritsar, Punjab.
0:16 This is all dry fruits in it.
0:18 Oh wow.
0:18 Okay.
0:19 Including this popular breakfast spot.
0:23 That chole is phenomenal.
0:25 Some of India's best gulab jamun.
0:28 super sweet but so rich and so good.
0:30 And later on, my friend Gurikbal even invited us over
0:34 to his house to see what home-cooked Punjabi food tastes like.
0:43 Anubab, good morning.
0:44 Good morning.
0:45 Good morning.
0:45 Good morning.
0:46 Welcome to Thank you.
0:47 Thank you.
0:47 And we have another big day of food ahead of us.
0:50 And we're starting in the busy old area of Amnitar for some halawa.
0:57 We are in Namat Mandi and we are going to start with gora pahalan gur kalwva.
1:00 It's a winter specialtity.
1:01 So gur is basically jaggery.
1:03 So this sweet is made using jagury.
1:05 Okay, cool.
1:06 And people love here the bottom part.
1:08 It's called kchan.
1:09 Kushcham is crapping.
1:10 Oh, you can smell that ghee.
1:11 Look at all that ghee just sizzling with the simolina kurik.
1:16 Hi.
1:16 Good morning.
1:16 Good morning.
1:17 How are you?
1:18 I'm good.
1:18 I'm
1:18 Yes.
1:18 Good to see you.
1:21 Yeah, that ghee.
1:22 Oh, he's got a fresh batch of the halawa here.
1:24 Adding more to the pan.
1:27 Wow.
1:30 Wow.
1:30 Almonds go on.
1:32 Oh, and raisins go on.
1:34 Raisins gone.
1:36 Raisins.
1:36 Looks amazing.
1:36 Now, so we arrived here at the perfect time.
1:39 He's scooping in all that fresh halawa.
1:41 You'll find halwa across this entire region of the world.
1:44 But this version is specific and unique to Amritzer,
1:49 which you'll only find in the winter.
1:50 Made with semolina, made with lots of ghee, like swimming in ghee.
1:55 Oh, that smells incredible.
1:57 The aromatics.
1:58 Ghee is a love language for Amrissari people.
2:00 The ghee is the love language.
2:01 [laughter] I love that.
2:08 So,
2:08 it's not as sweet as I was expecting it to be.
2:10 That's great because they use jaggery.
2:14 Okay.
2:13 Jagy is like unprocessed sugar.
2:15 You can say
2:16 more natural sweetness.
2:17 And this color you get it from saffron.
2:19 Oh,
2:19 okay.
2:19 So, that's also giving it a fragrance.
2:21 the color of the saffron and then you really do taste like
2:24 the richness of that ghee just binding it together,
2:26 the sweetness of the the raisins, that nuttiness of the almonds.
2:30 Really rich.
2:31 Yeah.
2:31 He's saying like you take next bite with kachori.
2:34 Oh, okay.
2:34 Actually, you want to you want to mix the sweet and the savory.
2:37 Yeah.
2:37 Take a small piece savory and then scoop it up
2:40 and dip it in.
2:41 Okay.
2:41 I'm very curious to try this combination.
2:44 The sweet savory.
2:49 M
2:51 I like that even better with a combination
2:53 of that savory doughy kachori with the dah
2:56 in the inside and the green chilies then pairing
2:58 it with that halwa that just absorbs into it.
3:01 Yeah, that combination.
3:02 Sweet and salty combination.
3:04 Sweet salty is fantastic.
3:05 Yeah.
3:06 Try with this also.
3:07 Oh, what is this one?
3:07 Plain matri.
3:08 Oh, okay.
3:09 So, it's like crispy dough kind of dough.
3:11 Oh, look at the ghee.
3:12 Dip that in.
3:14 Making sure to get a lot of that ghee.
3:21 And that bread almost has like a biscety richness to it and crunch to it.
3:26 I think it goes well.
3:28 Yeah, it does go well.
3:29 Does go well.
3:30 Such a unique tasty combination.
3:32 Lucky to be here at the time when this is available.
3:35 It's a very first lot of calories and then a work full day.
3:40 That could keep you going for a while.
3:42 If you're in the right season when you're in Amritser, don't miss the halawa.
3:46 What's it called?
3:48 Gurka.
3:48 Gura.
3:49 Okay.
3:50 Halwa.
3:49 Gurka halwa.
3:50 Cool kids.
3:51 All of them.
3:51 Everyone.
3:52 Yeah.
3:52 Yeah.
3:52 Everyone.
3:52 I love this place.
3:53 It's like right in the center of the intersection.
3:55 Probably attracts [music] people that weren't planning to stop
3:58 by, but when they see the halo here,
4:00 they do [laughter] stop by.
4:03 [music] Just 100 meters down the road.
4:07 And we've made it to the next spot.
4:11 You are standing right now at Sonati.
4:13 Specializ in all Amritsari sweets.
4:15 sweets.
4:16 Okay, so now we're going to try some
4:17 of the sweets that this shop is so famous for.
4:20 What is this one?
4:20 This is called pangeri.
4:23 Pangeri.
4:22 Yeah.
4:22 The base is of semolina.
4:25 Okay.
4:24 With nuts and uh ghee.
4:27 Okay.
4:27 Nice.
4:27 You see all the cashews.
4:28 You see the almonds in here as well.
4:30 Nice and chunky.
4:32 A little bit of everything in one bite.
4:39 Oh yeah.
4:41 This one is not too sweet but you got like the crunch of that semolina,
4:45 the ghee binding it together and all those nuts.
4:48 So you say it's a five types five types of nuts, five types of seeds.
4:55 Okay.
4:54 So it's very nutritious.
4:56 Mostly people we give to each other during when the mother
4:59 is expecting a baby or has just given birth to a child.
5:02 You need a rich source of nutrition to it.
5:04 So here you can see all types of nut.
5:06 You have raisins, you have almonds, you have cashews.
5:09 There are around three to four types of seeds that go into it.
5:11 Very good.
5:12 Yeah.
5:12 Like the closest thing I can compare it to is like a granola almost.
5:16 Yeah.
5:15 Yeah.
5:16 You can call it the desi granola.
5:17 Di granola.
5:18 Desi granola.
5:19 [laughter] So another specialty.
5:22 Okay.
5:22 Penny.
5:22 It's basically urad dal that's soaked and then grind and then cooked in ghee.
5:27 So you can have it.
5:30 Okay.
5:29 And it has lots of nuts.
5:31 Oh yeah.
5:31 You feel like the softness of it.
5:34 Ghee.
5:35 Ghee.
5:34 Ghee.
5:35 Nuts.
5:36 [laughter] You don't have to ask.
5:39 Guaranteed.
5:39 Ghee is ghee is a must.
5:41 Punjab.
5:42 Okay.
5:48 M.
5:50 And it's really interesting to have the black lentils
5:54 in a sweet dish rather than a savory dish.
5:56 But you've got that texture, the ghee holding it together,
6:00 and then the nuts all plastered within it.
6:02 Black lentils.
6:03 You had it as a dal, a savory dish.
6:05 Then you had the kachori.
6:07 Kachori and you're having a sweet dish.
6:09 So versatile.
6:10 So versatile.
6:11 We have the next one.
6:12 It's called patisa.
6:15 Patisa.
6:14 So it's made up of basin gra.
6:16 You can see when you break it turns into the flake.
6:20 Oh yeah.
6:21 Like stringy.
6:24 Yes.
6:28 M.
6:29 Yeah.
6:29 It tastes like sugar that's been stretched.
6:31 Yeah.
6:31 Yeah.
6:32 kind of it's cooked to a particular level where it gives the strings
6:36 to the base and it's add to it and it kind of has Yeah.
6:39 Like that roasted sugar caramel
6:41 caramelized sugar
6:42 flavor.
6:42 Yeah.
6:43 Yes.
6:43 It dissolves in your mouth.
6:44 Yeah.
6:44 Yeah.
6:44 And then it melts.
6:45 Yeah.
6:46 This samosa we use it as a chakna you can call it.
6:50 And this is all dry fruits in it.
6:52 It's all cashew.
6:53 Oh wow.
6:54 Okay.
6:55 All cashews and spices.
6:59 Yes.
6:57 Just totally stuffed.
7:02 M.
7:05 Oh, this one is fantastic.
7:07 The cashews, like solid cashews on the inside with that mix of masala,
7:10 spices, and like the the cumin seeds, I think, in there, too.
7:13 Right.
7:14 That's delicious.
7:15 Never had a a samosa like that filled with cashews before.
7:19 An amazing historical [music] legendary sweet shop in Amritsar.
7:23 Thank you.
7:24 Thank you very much.
7:27 [music] Very cool place.
7:28 Thank you again.
7:29 Thank you, Sashikal.
7:31 Hospitality.
7:32 Incredible hospitality.
7:33 They wouldn't let us leave without some takeaway.
7:36 A very historical sweet shop in Amritsar.
7:38 That was great.
7:43 And we're heading out of the old city of Amritsar into the newer
7:46 part of the city for the next food that we're going to try.
7:49 This series [music] food bar.
7:52 Pure desi food.
7:54 I remember when first time he came and he was
7:57 having he's like yeah you guys all have one blood group.
8:00 It's ghee positive [laughter] ghee positive.
8:03 Our blood has changed to ghee on this trip for sure.
8:08 Yeah.
8:07 We're passing through by the different gates of Amritser as well.
8:10 There's 12 historical gates leading into the old town of Amritsar.
8:22 Okay, we have made it to the next place.
8:23 Yes.
8:24 Yeah, we have made it to the next place.
8:25 It's this is very famous for mati chole.
8:29 That's the mi.
8:30 Oh, okay.
8:30 Which you saw there
8:31 like the crispies
8:33 and the chickpeas go on top.
8:35 I think onions and big auja that is
8:40 like soaked in curry gravy and the chickpeas.
8:44 Oh yes, that's next level.
8:48 And then again topped with the chutney.
8:50 Onions go on, coriander, green chili, and pickle.
8:57 And he's making another variety with the bun.
8:59 The chutney goes on first.
9:02 Chutney.
9:02 Yes, the chutney.
9:03 Oh, more chutney on top.
9:06 More chutney.
9:09 Extremely interesting combinations and based around the chickpeas but then
9:16 with different bases and this is really traditional sorryari.
9:20 Yeah.
9:20 Yeah.
9:20 Yeah.
9:20 These also you won't find easily any
9:24 anywhere else.
9:25 So Punjabis love eating cholelay.
9:27 Cholay with matri, cholay with bun, chole with kulch.
9:30 Cholelay everything.
9:31 Everything.
9:31 And then you're having the first without ghee and butter.
9:34 Yeah.
9:34 I think this might be the the first thing we've had that doesn't include ghee.
9:39 [laughter]
9:39 Yeah.
9:39 Start with matri.
9:40 Start with the crispy one.
9:40 Yeah.
9:41 Before it gets soggy.
9:42 Okay.
9:42 You have it.
9:43 You want to get some of those onions,
9:44 some of the coriander all together in one bite.
9:46 Our answer to the nachos.
9:48 Yes.
9:48 [laughter]
9:53 Okay.
9:52 M.
9:59 That is delicious.
10:01 I love the generosity of chickpeas in Punjab.
10:06 [laughter] It's salty, a little acidic, all the spices in there,
10:11 the smoothness of the chickpeas and the onions.
10:15 And then you can try some of the pickle, too.
10:17 I do want to try I'm really curious to try that pickle.
10:20 It's a gooseberry.
10:21 Gooseberry pickle.
10:22 Gooseberry pickle.
10:22 Cool.
10:24 Okay.
10:26 Oh, yeah.
10:27 It has a taste and it is after taste.
10:30 Mhm.
10:29 So, within 1 minute, you'll realize it's real taste, actually.
10:34 M.
10:33 Yeah.
10:34 It's like kind of bitter.
10:35 A little bit.
10:36 Yeah.
10:37 Sour, but it's like starchy almost.
10:39 Yeah.
10:39 Yeah.
10:39 It's very high in vitamin C.
10:40 Very good.
10:41 Really good.
10:41 Really good.
10:43 Yeah.
10:43 Then the green chili was a nice bite.
10:48 Spicy.
10:47 Spicy.
10:47 Oh, you had half of it.
10:51 Oh, yeah.
10:53 Actually, pretty spicy.
10:54 Very [music] good.
10:55 Okay.
10:55 Should we try the next?
10:56 Yeah.
10:56 This is called dija kulcha.
10:58 Dija means like wet or Okay.
11:01 Yeah.
11:01 This is the one where he soaks it completely into the cholay.
11:04 Oh yeah.
11:04 And you can see it's like melting.
11:07 Then you want to get some of those [music] toppings all together.
11:10 See, it's really soft.
11:16 Really soft and spongy.
11:17 Yeah.
11:18 Just kind of dissolves actually
11:19 like the sim disappears in your mouth.
11:22 Mhm.
11:22 That's how it looks like.
11:25 Okay.
11:25 So, you can have it take a small bite and eat the chole also with the different.
11:30 You can eat it also on that.
11:36 And you notice more of that fermented.
11:38 Yeah.
11:38 Now you when you taste it like that, you taste more of that fermentation.
11:40 Yeah.
11:41 Mhm.
11:42 A little bit of sourness, a little bit of that that yeasty aroma to it.
11:46 Really good.
11:47 Oh, this is so tasty.
11:51 And then finally, we have the bun.
11:53 Yeah.
11:53 And so again, it's all the same toppings, but just with a hamburger bun.
11:57 The layers, the chutney, and then all those toppings on top.
12:00 What's amazing is that there's two sides of the bun and within
12:03 it's also stuffed with all the all the ingredients as well.
12:06 So, this one is a bit more hearty with that fluffiness of the bun.
12:16 Mhm.
12:16 Because the bun is light and fluffy, it also worked well.
12:20 Yeah, they're all good though.
12:21 Kind of depending on whichever preference you like,
12:23 whichever base you want with that fantastic chickpea curry.
12:26 Oh, yeah.
12:28 So tasty.
12:29 Here we go on to the next spot.
12:35 And we're going to a place that's legendary for their puris and cholay.
12:40 So puris are the huge fried [music] ballooned bread that's crispy.
12:44 So they actually they slap out the dough and I love that toss into the ghee
12:48 where they're frying them in the ghee
12:50 and they actually [music] do a twopart frying process.
12:52 So the first part is it just kind of like gets that edge of [music] friedness.
12:56 Then they take it out, it deflates,
12:58 and then the next time it's like they crank the heat even higher so that they
13:02 just toss it in and it immediately puffs up like a balloon and gets crispy.
13:08 They're huge.
13:10 So puffy and crispy.
13:18 This place is it's a packed house, full house.
13:21 And so how it works though is they drop off
13:22 the tray with the different purries to go with it.
13:24 And then once the pies are fried in the back,
13:26 once they bring a fresh batch, then they drop off the py onto your plate.
13:29 So it's hot and fresh.
13:30 Always hot and fresh.
13:31 They have their system down here and you're guaranteed
13:34 the hot fresh py right out of the ghee.
13:36 Yeah.
13:36 They call it balloon pies.
13:37 Balloon pies.
13:38 They're so puffy and so thin.
13:40 So we kind of smash it down first.
13:43 Yes.
13:42 And then grab a piece of the the crispy puri.
13:47 And then you can kind of make a trough bite to be
13:50 able to scoop up and fill it up with all the cholay.
13:53 Then you want to add a little bit of the the amritzer lji
13:57 which includes potatoes like a sour and sweet sauce and then add an onion to it.
14:03 Yeah.
14:07 Oh wow.
14:10 Oh that's incredible.
14:12 The puri the crispy and gooey dough.
14:15 The chole is absolutely incredible.
14:16 It just melts in your mouth with all the spices, the masala.
14:20 Then that that long.
14:22 Yeah.
14:22 That kind of like sweet and sourness.
14:23 Yeah.
14:24 Yeah.
14:24 Because of the tamarind and the sweetness from the sugar you get it.
14:27 Nice.
14:28 Okay.
14:28 And this also stuffed with lentils called pity
14:32 and a little bit of chili as well I think.
14:34 Go for another bite.
14:36 That chole is phenomenal.
14:38 And then on this one I'll I'll get a little bit more of that potato
14:41 potato in there.
14:42 The tamarind.
14:44 And for this one maybe I'll go for a little bit of the pickle as well.
14:48 Yeah.
14:47 Go for the carrot pickle all on top of a bite.
14:50 This is top quality.
15:02 The whole combination is incredible.
15:05 Everything you see on your plate all goes
15:07 together and it's a harmony of flavor all together.
15:10 Yeah.
15:11 Sweet, sour, spicy, and tangy.
15:13 Different flavors all mixed together.
15:15 And you could eat them all separately and be happy.
15:18 But when you combine everything into one bite, one mouthful,
15:21 that's when you get the true force of flavor,
15:24 that harmony, that diversity of flavors.
15:28 I do want to try a little piece of that lemon achar as well.
15:31 Maybe just on its own.
15:32 I know it's going to be very salty and very sour, but so good.
15:36 I love the achar.
15:42 Wow.
15:43 Oh, yeah.
15:45 It's salty.
15:46 It's sour.
15:47 That's just thrilling on your taste buds.
15:52 A little bit bitter even.
15:54 So much flavor in that.
15:55 I love it.
15:56 I suggest you try one spoon of just the lji with the Oh, yeah.
15:59 Actually, I think that's a good idea to get the thing.
16:01 Oh, this is really thing.
16:03 Long.
16:08 Wow.
16:09 Yeah, it's fruity.
16:10 Fruity from the the tamarind studded with the fennel seeds, right?
16:14 Yeah.
16:14 Yeah, you taste the fennel seeds in there and it has that like Yeah.
16:17 sweet and sour flavor.
16:18 And you can just eat the puri with the lji also.
16:22 It's like a good combination.
16:23 Super good and fruity.
16:25 I love the fruiness of it.
16:31 Yeah.
16:32 Phenomenal.
16:33 Everything is phenomenal.
16:34 And I love how you go around your puri, you have different textures.
16:37 Some parts of the puri are more gooey.
16:38 Some parts are more crispy and thin.
16:40 I got to do another full combination bite.
16:44 Going big on the onion.
16:46 A piece of achar all together.
16:48 You love achar?
16:49 Yeah, I love achar.
16:51 I can't get enough of the achar.
16:52 It's so good.
16:55 Oh yeah, that's one bite of pure happiness.
17:01 And check out the crowd standing outside waiting to get in.
17:05 Very popular place.
17:07 Yeah.
17:07 So far today, we've had a lot of cholay already.
17:09 And yeah, it's some of the best chickpeas probably on earth.
17:14 That was very tasty.
17:16 [music] So, next up, we've come to a shop that's very
17:21 famous in Amritsar for their gulab [music] jamun.
17:23 And gulab jamun is one of the most iconic Indian sweet desserts.
17:27 So, when you order it, [music] they're just soaking in this liquid syrup.
17:31 It's absorbing all of that sugar and that sweetness.
17:34 And we got two different varieties.
17:35 One of them is like mini bite-sized little grapes sized
17:38 gulab jamuns and the other is almost like patty formation.
17:42 Yeah.
17:42 Is it made from semolina?
17:44 It's made up of milk solids.
17:45 Oh, milk solids.
17:46 Okay.
17:46 Deep fried in in ghee.
17:48 In ghee, of course.
17:49 Sugar syrup.
17:50 Oh, the juiciness of it.
17:54 Wow.
18:00 Yeah.
18:01 Super sweet, but so rich and so good.
18:05 Very soft.
18:09 Jamun.
18:08 Yeah, that's how the texture should be.
18:10 Should be soft.
18:11 Just melt in your mouth.
18:12 Combination of the ghee and the syrup and then just the dissolving milk solids.
18:16 It's pillowy soft and so rich and so sweet.
18:19 It's have a sweetness that almost like goes straight to your teeth.
18:23 Like you can feel it.
18:24 Jamun lollipop.
18:25 Yeah, it is.
18:26 These are like the little bite-sized guys.
18:33 M.
18:34 When it's small like that, it has almost
18:35 has a little bit of a different texture.
18:37 It is really good.
18:38 I just can't eat that much of it because it's so sweet,
18:40 but it's really good.
18:42 [music]
18:43 Next up, we're going to try something another famous food to try in Amritsar.
18:48 It's called amapad.
18:49 [music]
18:51 It's mostly specific to say you get it in different cities,
18:53 but Amritsar is known for their arm papar.
18:56 And Ram Laaya is another legendary shop.
18:58 They started from a small ready cart which you saw outside.
19:00 Oh yeah.
19:01 Now they have a proper shop out here.
19:02 Here's all the fruit.
19:03 The mango.
19:04 That's the dried mango.
19:06 It looks like leather.
19:07 Yeah.
19:07 Yeah.
19:07 Yeah.
19:07 The fruit leather.
19:09 It is the fruit leather.
19:10 Yeah.
19:10 And there are different varieties of arm powder.
19:12 They use arm like mango pulp and they
19:15 also use tamarind and different spice mixes.
19:17 And they'll show you how they make the chart also.
19:19 Sweet mango, salty mango, sweet and salt, mango rolls, some tamarind roll,
19:25 mangoes and tamarind liquid masala.
19:29 Mix masala.
19:31 Oh, look at all the spices.
19:37 Okay,
19:39 this is the special chutney that goes with it.
19:41 Mint waterla ch.
19:47 Wow.
19:49 The legendary.
19:52 Okay, here we go.
19:53 Choose whatever you want.
19:54 Go for the sweet one first.
19:55 Yeah, we can go with sweet.
19:56 Start with sweet one.
19:58 Yeah.
19:58 Then we'll move into the ham pepper chart.
20:00 Papa Chhat.
20:01 This is something definitely unique.
20:11 Wow.
20:13 When it taste, you have to do it like this.
20:18 Yeah.
20:18 Good.
20:19 [laughter] Chutara puckers up your mouth.
20:21 Yeah.
20:22 Yeah.
20:22 It's like chutkara.
20:24 M.
20:24 That's how you have to eat it.
20:25 Wow.
20:25 Yeah.
20:26 That gives a new perspective on dried fruit.
20:29 on a fruit rollup.
20:31 Now I want to see your expression on when you have this one.
20:33 The sour one.
20:34 Yeah, this one.
20:34 Okay, let's try that.
20:35 This one.
20:36 This one?
20:36 No, this one.
20:37 You can pick.
20:37 Yeah.
20:40 Okay.
20:40 I'll also just see your expression.
20:42 [laughter] Okay.
20:44 Check this one out.
20:48 [music] Wa.
20:57 Multiple layers of flavor.
21:00 It's gooey and sticky.
21:03 Sourness of the mango.
21:04 A little bit of sweetness, but it's like a different texture.
21:07 Like a totally different texture.
21:09 It's like mango jelly.
21:13 Exactly.
21:12 With the masala.
21:16 Oh yeah.
21:18 Wow.
21:20 The pomegranate seeds, the strength of all that masala is in there too.
21:24 M.
21:25 A real specialty.
21:27 something extremely unique.
21:29 [music] Next up on our Amritsar tour today, we've eaten a lot of sweets.
21:34 We've eaten a lot of breakfast dishes.
21:35 Now, we're kind of moving into the lunch.
21:37 Something that's called nutri is this like soy protein,
21:40 [music] which is then mixed with all the masala.
21:42 It's like a pico almost on the hot griddle.
21:45 [music] And he just keeps adding feeding and vegetables.
21:48 He grates in paneer.
21:50 So there's cheese in there.
21:51 Sprinkles it with ghee.
21:52 [music] And then it's going to be served with fermented kulch,
21:56 like the the bread to be eaten with.
21:58 But that looks like full of spice.
22:00 It looks really hearty and thick.
22:02 [music] That looks really tasty.
22:05 That looks so chunky and so good.
22:08 So these are the fermented dough.
22:12 Onion with everything here.
22:14 Let's grab a bite.
22:15 Oh, the soft fluffiness of the kulcha, the nutrient.
22:18 Oh, it looks so chunky.
22:20 I think for my first bite,
22:21 I'll just go pure so that I really taste the flavor of it.
22:34 The masala,
22:36 you see?
22:38 Mhm.
22:37 It's so soft that it feels like one uh cheese ball.
22:41 [laughter] That's soya balls.
22:44 Yeah.
22:44 The actual the soy meat.
22:45 Yeah.
22:46 just kind of melt into the the overall dish.
22:49 It's like it's meaty.
22:52 Mhm.
22:51 If you don't eat non-vegetarian food, it's a substitute for them.
22:54 This is really good.
22:55 Yeah.
22:57 So,
22:56 the green chilies in there and the the paneer gives it some richness as well.
23:00 Now, I'll try a bite with all the Chinese and everything.
23:05 And it goes perfectly with that kind
23:06 of sour kulcha that's fluffy like a pancake.
23:09 Oh, the chunkiness of it, the richness.
23:12 A little dip into the tamarind chutney.
23:13 Then I'll I'll go in for the mint chutney with onions.
23:23 That's fantastic.
23:26 It's such a blend of spices and then again like layering those Chinese,
23:30 sweet, sour, minty, oniony.
23:34 This is really tasty.
23:38 It's so addictive.
23:39 Once you start doing [music] this, you can't stop.
23:43 From here, we're on our way to eat something [music]
23:46 or drink something that you can't leave Amitsar without trying.
23:50 [music] So, Punjab is extremely well known
23:54 for their dairy and of course for their ghee.
23:57 So, you can't come to Amritsar without trying a lassi.
24:00 And we're [music] at Gani Punjabi Lassi,
24:01 one of the most famous places for an Amritsari style lassi.
24:06 Place is pretty packed, pretty hectic.
24:09 Look at the crowd here.
24:11 All waiting for lassi.
24:14 This place is legendary.
24:17 Oh, hey man.
24:18 Very good.
24:19 Very good.
24:20 [laughter]
24:21 Yes.
24:21 How's the lassi?
24:22 I think every day.
24:24 Everyday.
24:24 Yes.
24:25 Nice.
24:26 At home.
24:27 Home.
24:27 Home.
24:28 Lassi.
24:28 Okay.
24:28 Okay.
24:29 Look at this dairy station.
24:31 All the yogurt.
24:32 All the malai.
24:33 That's the top of the the milk on ice.
24:37 Sitting on ice, beeping it chilled, dairy paradise, butter on top.
24:45 Wow.
24:46 And it is pretty hectic.
24:47 There's a lot of traffic.
24:48 There's a lot of people.
24:49 The latte on the bottom.
24:51 You've got a spoon of butter and the malai, the milk like skin on top.
24:57 It's so thick and rich.
24:58 This is what when they talk about the Punjabi anesthesia.
25:04 [laughter] This is it.
25:05 This will knock you out.
25:08 Should we just try the butter on top with that?
25:10 Oh, it's so thick.
25:12 So thick and creamy.
25:19 The butter.
25:20 It's like a foamy, like a whipped butter.
25:23 Oh, infused with some spices, too, like cardamom.
25:27 Yeah.
25:31 Oh, that gives a whole new meaning to cream.
25:35 Yeah, that is so cream of this and you see
25:38 drink and eat.
25:39 Yeah, you drink and eat together.
25:45 I got a piece of that milk cream that like maybe the rubber or the malai.
25:51 It is so thick and so creamy.
25:55 Sweet, sour.
25:58 Oh, that is superb.
26:01 And just enough of that cardamom spice to kind of infuse it.
26:05 Yeah, you taste the natural dairy.
26:07 The dairy in Punjab.
26:09 Next level.
26:12 So after that lassi, we're now heading over to heading over to Gurikal's house
26:18 for a home-cooked Punjabi meal.
26:21 Yeah.
26:21 Uh my mother has cooked for [music] you.
26:23 Let's see what's in the store.
26:25 It's going to be delicious.
26:26 Doesn't get better than home cooking.
26:29 [music] So, we made it to Gurik Bal's
26:33 house and we're having some home-cooked Punjabi food.
26:37 Oh, it looks so good with the griddle fried paratha,
26:40 the lentils, dal, kidney beans, rice.
26:45 Yeah.
26:44 So good.
26:45 By your your mother.
26:47 Yeah.
26:47 Thank
26:49 Yes.
26:49 Thank you.
26:49 Thank you for having us.
26:50 [laughter] Thank you for having us.
26:52 Gibb, what should we do first?
26:53 Let's do paratha first.
26:55 Okay.
26:55 It's stuffed with
26:56 so soft.
26:57 And then dip it into the butter.
26:58 Dip it on butter.
26:59 Then you have chutney.
27:00 You put pocket of a chutney.
27:01 Then this fish.
27:02 Oh, and you even take the the Yeah.
27:04 Yeah.
27:04 Yeah.
27:04 You take the bite of that.
27:09 Okay.
27:08 M.
27:12 Oh, that's incredible.
27:14 That paratha is so soft.
27:18 Yeah.
27:17 With the richness of the butter.
27:19 That is amazing.
27:20 The onions.
27:21 Yeah.
27:21 [music] Juicy onion, mashed potato,
27:25 coriander.
27:25 You can taste that.
27:26 No, really taste the coriander.
27:27 Yeah.
27:27 A little cumin, all the stuff mixed.
27:31 That is fantastic.
27:32 And that chutney is incredible.
27:35 Yeah.
27:35 The chutney.
27:36 Yeah.
27:36 Freshly made, homemade.
27:37 Oh, that yogurt.
27:38 Oh, and you even put some of the doll.
27:40 Yeah, you can pull it in.
27:43 Okay.
27:48 That doll fritter has just absorbed the the yogurt.
27:51 Yeah, those juicy.
27:52 They
27:53 call it diipala.
27:54 Oh, dip pala.
27:55 You get on a chart spots.
27:57 Yeah.
27:57 It's famous for chach.
27:58 Yeah.
28:00 Okay.
27:59 We have mongi masar dal here.
28:02 Some quintessential Punjabi rajma.
28:06 Raja.
28:06 And these are kidney beans.
28:07 Yes.
28:08 I place some roti here.
28:09 Eat this with rice as well.
28:10 Rice.
28:11 Yeah.
28:11 Excellent.
28:11 And again, it's like a similar procedure.
28:14 Going for the dah.
28:15 Going for some of the chutney for a little bit of the the yogurt.
28:21 [music] Oh, the softness of the roti and dah.
28:28 Doll is always good.
28:30 Oh, yeah.
28:31 I'm loving the chutney, the mintiness, the freshness.
28:35 Now I want to try the [music] the kidney beans.
28:38 Yeah.
28:42 Cooked down.
28:43 This is so soft, yo.
28:45 Yeah, it's buttery.
28:46 It's It's all It's quite melting.
28:49 Mhm.
28:49 Uh when it goes there.
28:50 It is.
28:50 And I love all the coriander in there as well.
28:52 Oh man, the kidney beans are amazing.
28:55 Put it over the rice with some chutney for [music] sure.
29:03 Awesome meal.
29:04 Really tasty.
29:06 Really hearty and nutritious and delicious.
29:08 Very good.
29:09 Thank you.
29:10 Thank you to your family for your mom and dad for cooking.
29:13 [laughter] Really good.
29:15 Yeah.
29:15 No, she loves she loves hosting.
29:16 She loves cooking.
29:18 She uh she's been known around for being
29:21 the mostospitable especially when it comes to food.
29:24 Wow.
29:24 Amazing.
29:25 And thank you Gigbal for taking us around in this incredible trip to Amritsur.
29:31 That was an amazing meal to end this incredible day in Amritser.
29:36 Thank you to Gurikbal and his family for hosting us.
29:40 uh and to my friend Anub as well.
29:42 But yeah, Amnitar, we had some incredible breakfasts,
29:46 some incredible sweets, and learning about Punjabi culture and the food.
29:50 And thank you for watching this video.
29:52 I'm going to link the next video here for more
29:54 Punjabi food you're not going to want to miss.
29:55 Thanks for watching.
29:56 Goodbye from Amritsur.
29:57 See you on the next video.