I Ate Punjabi Breakfast of Champions in Amritsar, India!

0:00 You can't come to Amritsar without trying a lassi.

0:03 Punjabi anesthesia?

0:05 This is it.

0:06 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.

0:17 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.

0:29 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 Anubhav, good morning.

0:44 Good morning, then.

0:45 Good morning.

0:46 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 Amritsar for some halwa.

0:57 We are in the market money and we are going to start with Gurda Pahalwan.

1:00 Gurda halwa, it's a winter specialty.

1:01 So, gur is basically jaggery.

1:03 So, this sweet is made using jaggery.

1:05 Okay, cool.

1:06 And people love here the bottom part.

1:08 It's called kurchan.

1:08 Kurchan means scraping.

1:10 Oh, you can smell that ghee.

1:11 Look at all that ghee just sizzling with the semolina.

1:14 Gurikbal.

1:16 Hi.

1:16 Good morning.

1:16 Good morning.

1:17 How are you?

1:17 I'm good.

1:18 I'm

1:18 Yes, good to see you.

1:21 Yeah.

1:21 That ghee.

1:22 Oh, he's got a fresh batch of the halwa here adding more to the pan.

1:27 Wow.

1:28 Oh, wow.

1:30 Almonds go on.

1:32 Dry fruits.

1:32 Oh, and raisins go on.

1:34 Raisins go on.

1:36 Really?

1:36 Looks amazing now.

1:37 So, we arrived here at the perfect time.

1:39 He's scooping in all that fresh halwa.

1:41 You'll find halwa across this entire region of the world,

1:44 but this version is specific and unique to Amritsar,

1:48 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.

1:56 The aromatics.

1:58 Ghee is a love language for Amritsari people.

2:00 The ghee is the love language.

2:03 [laughter]

2:02 I love that.

2:08 But it's not as sweet as I was expecting it to be.

2:10 That's great.

2:11 Because they use jaggery.

2:12 Oh, okay.

2:13 Jaggery is like unprocessed sugar, you can say.

2:15 More natural sweetness.

2:17 And this color you get it from saffron.

2:19 Okay.

2:19 So that's also giving it a fragrance, the color, the saffron.

2:22 And then you really do taste like

2:23 the richness of that ghee just binding it together.

2:26 The sweetness of the the raisins, that nuttiness of the almonds.

2:30 It's really rich.

2:31 Yeah, he's saying like you start take next bite with kachori.

2:34 Okay.

2:34 Actually, you want to you want to mix the sweet and the savory?

2:37 Yeah, take a small piece of kachori.

2:39 And then scoop it up.

2:40 it in?

2:41 Yeah.

2:42 Okay.

2:41 I'm very curious to try this combination, the sweet savory.

2:51 I like that even better.

2:52 With the combination of that savory doughy kachori

2:56 with the dal on the inside and the green chilies,

2:58 then pairing 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, yeah.

3:06 Try with this also.

3:07 Oh, what is this one?

3:07 Plain mathri.

3:08 Okay.

3:09 So it's like crispy dough kind of.

3:12 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 biscuity richness to it.

3:25 And crunch to it.

3:26 I think it goes well with mathri.

3:27 Yeah, it does go well.

3:28 It 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 hearty breakfast.

3:37 For sure.

3:37 Lots of calories and then you work full day.

3:40 Yeah, that could keep you going for a while.

3:42 If you're in the right season when you're in Amritsar, don't miss the halwa.

3:46 What's it called?

3:47 Gur ka halwa.

3:47 Gur ka halwa.

3:48 Okay.

3:49 Gur ka halwa.

3:50 Gur ka all

3:51 of them everyone.

3:52 Yeah, yeah, yeah, 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 halwa here,

3:59 they do stop [laughter] by.

4:04 [music]

4:05 Just a 100 m down the road and we've made it to the next spot.

4:11 You are standing right now at Sohan Di Hatti.

4:13 Speciality in all Amritsari sweets, desi 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 And what is this one?

4:20 This is called Panjiri.

4:22 Panjiri.

4:22 Yeah, the base is of semolina.

4:25 Okay.

4:24 With nuts and ghee.

4:27 Okay, nice.

4:27 You see all the cashews, 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.

4:43 But you got like the crunch of that semolina.

4:45 The ghee binding it together and all those nuts.

4:48 So, Panjiri is

4:49 This is like a 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 nuts.

5:06 You have raisins.

5:07 You have almonds, you have cashews.

5:09 They have around three to four types of seeds that go into it.

5:11 Very good.

5:12 Yeah, like the closest thing I can compare it to is like a granola almost.

5:15 Yeah, you can call it the desi granola.

5:17 Desi granola.

5:18 Desi granola.

5:21 [laughter]

5:20 So, another specialty.

5:21 Okay.

5:23 Pinni.

5:24 Pinni.

5:23 urad dal that's soaked and then grind and then cooked in ghee.

5:28 Wow.

5:28 Okay.

5:29 And then it has lots of nuts.

5:31 Oh, yeah, you feel like the softness of it.

5:33 Ghee?

5:34 Ghee.

5:34 Ghee, nuts.

5:37 [laughter]

5:39 Guaranteed.

5:39 Ghee is Ghee is a must.

5:41 Punjab.

5:42 Okay.

5:48 Mhm.

5:50 Mhm.

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 got that texture, the ghee holding it together,

6:00 and then the nuts all plastered within it.

6:02 Black lentils, you had it as a dal, as a savory dish, then you had the kachori.

6:08 Yeah.

6:07 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.

6:14 Patisa?

6:14 So it's made up of besan You can see when you break it, turns into the flake.

6:20 Oh, yeah.

6:21 Like stringy.

6:23 Yes.

6:29 Mhm.

6:29 Yeah, tastes like sugar that's been stretched, yeah?

6:31 Yeah, I kind of stretched.

6:32 It's cooked to a particular level where it gives

6:35 the strings to the besan it's added to it.

6:38 And it kind of has a Yeah, like they got roasted sugar, caramel.

6:41 Caramelized sugar.

6:42 Whatever, yeah.

6:42 Yes, it dissolves in your mouth.

6:44 Yeah, yeah, and then it melts, 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, okay.

6:55 All cashews and spices.

6:58 Yes.

6:57 Just totally stuffed.

7:02 Mhm.

7:04 Mhm.

7:05 All of them are fantastic.

7:07 The cashews are like solid cashews on the inside

7:09 with that mix of masala spices and like that the cumin seeds,

7:12 I think in there, too, right?

7:14 That's delicious.

7:15 Never had a a samosa like that filled with cashews before.

7:18 An amazing, historical, [music] legendary sweets shop in Amritsar.

7:23 Thank you.

7:24 Thank you very much.

7:27 Very [music] cool place.

7:28 Thank you again.

7:29 Thank you.

7:30 Sat Sri Akal.

7:31 Hospitality, incredible hospitality.

7:33 They wouldn't let us leave without some takeaway.

7:35 A very historical sweets shop in Amritsar.

7:38 That was great.

7:42 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.

7:51 [music] I remember when first time he came and he was

7:57 having he's like you guys all have one blood group.

8:00 It's ghee positive.

8:01 [laughter] Our blood has changed to ghee on this trip for sure.

8:07 We're passing through by the different gates of Amritsar 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.

8:24 Yeah, we have made it to the next place and what

8:26 This is very famous for mati chole.

8:29 That's the mati.

8:31 Okay.

8:31 Like the crispies.

8:33 And the chickpeas go on top.

8:36 Onions.

8:38 And big guy goes on.

8:40 That is 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.

8:52 Coriander.

8:53 Green chili and pickle.

8:57 And he's making another variety with the bun.

8:59 The chutney goes on first.

9:01 Yes.

9:03 Oh, more chutney on top.

9:06 More chutney.

9:11 Extremely interesting combinations and based around

9:15 the chickpeas but then with different bases.

9:17 And this is really traditional Amritsari.

9:20 Yeah, yeah, yeah.

9:20 It is also you won't find easily in anywhere else.

9:25 The Punjabis love eating chole.

9:27 Chole with mati, chole with bun, chole with kulche.

9:30 Chole everything.

9:30 Everything.

9:31 And then we are having the first dish without ghee and butter.

9:33 Yeah, I think this might be the the first

9:35 thing we've had that doesn't include ghee.

9:39 [laughter] Start with the tree.

9:39 Start with the crispy one?

9:40 Yeah, before it gets soggy.

9:42 Okay.

9:42 You have it.

9:42 You want to get some of those onions,

9:43 some of the coriander, all together in one bite.

9:46 Our answer to the nachos.

9:48 Yes.

9:50 [laughter]

9:51 Okay.

9:58 That is delicious.

10:01 I love the generosity of chickpeas in Punjab.

10:08 [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 that.

10:18 I'm like I'm really curious to try that pickle.

10:20 It's a gooseberry.

10:21 Gooseberry pickle?

10:22 Gooseberry pickle, cool.

10:23 Okay.

10:26 Oh, yeah.

10:27 And then the taste and then the aftertaste.

10:29 So, within 1 minute you'll realize it's real taste, actually.

10:33 Yeah, it's like kind of bitter.

10:35 A little bit bitter.

10:36 Sour, but it's like starchy almost, yeah.

10:39 Yeah, it's very high in vitamin C.

10:40 It's really good, really good.

10:43 Now the green chili with the next bite.

10:46 Spicy.

10:46 It's spicy?

10:49 Only half of it.

10:51 Oh, yeah.

10:52 Actually pretty spicy.

10:54 Very good.

10:54 [music] Okay, should we try the next?

10:56 This is called bhija kulcha.

10:58 Bhija means like wet or

11:00 Oh, okay.

11:00 Yeah, this is the one where he soaks it completely into the chole.

11:04 Oh, yeah, you can see it's like melting.

11:07 And 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, yeah.

11:18 Just kind of dissolves, actually.

11:20 It simply disappears in your That's how it looks like.

11:25 Okay.

11:25 So, you can have it take a small bite

11:27 and eat the chole also with the different spices.

11:30 You can eat it also on the bun.

11:34 Mhm.

11:35 And you notice more of that fermented Yeah.

11:38 Now you don't

11:38 When you taste it like that, you taste more of that fermentation, 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 the 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.

12:15 Mhm.

12:17 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.

12:30 Okay, here we go.

12:31 On to the next spot.

12:35 And we're going to a place that's legendary for their puris and chole.

12:40 So, puris are the huge fried [music] ballooned bread that's crispy.

12:44 So, they actually they slap out the dough,

12:46 then I love that toss into the ghee where they're frying them in the ghee.

12:50 And they actually [music] do a two-part frying process.

12:52 So, the first part they just kind of like gets that edge of friedness,

12:56 [music] 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 pops 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.

13:20 And so, how it works though is they drop off

13:22 the tray with the different curries to go with it.

13:24 And And once the puris are fried in the back, once they bring a fresh batch,

13:28 then they drop off the poori onto your plate,

13:29 so it's hot and fresh, always hot and fresh.

13:31 They have their system down here,

13:33 and you're guaranteed the hot fresh poori right out of the ghee.

13:36 Yeah, they call it balloon poories.

13:37 Balloon poories.

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 poori.

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 chole.

13:53 Then you want to add a little bit of the longi

13:58 longi which includes potatoes, like a sour and sweet sauce,

14:00 and then add an onion to it.

14:03 Yeah.

14:07 Oh, wow.

14:10 Oh, that's incredible.

14:12 The poori the crispy and gooey dough the chole is absolutely incredible.

14:16 It just melts in your mouth with all the spices, the masala.

14:20 Then that that longi Yeah, that kind of like sweet and sourness.

14:23 Yeah, yeah.

14:24 Because of the tamarind and the sweetness from the sugar you get it.

14:27 Nice sugar.

14:28 And this is also stuffed with uh lentils.

14:30 Oh.

14:31 Called pithi.

14:32 And a little bit of chili as well, I think.

14:34 Yeah.

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, the tamarind.

14:44 And for this one, let me I'll go for a little bit of the pickle as well.

14:48 Yeah.

14:47 Go for the carrot pickle.

14:49 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 together,

15:08 and it's a harmony of flavor all together.

15:10 Yeah, sweet, sour, spicy and tangy, 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,

15:20 one mouthful 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.

15:43 Oh, yeah.

15:45 It's salty, it's sour.

15:47 That's just thrilling on your taste buds.

15:52 A little bit bitter even.

15:54 There's so much flavor in that.

15:55 I love it.

15:56 After this, you try one spoon of just the lonji with Oh, yeah, actually.

15:59 That's a good idea to get the sour thing.

16:01 Oh, this is really a sour

16:03 thing.

16:03 Lonji.

16:05 Lonji.

16:08 Wow.

16:09 Yeah, it's fruity.

16:10 Fruity from the the tamarind.

16:12 Started with the fennel seeds, right?

16:14 Yeah, you taste the fennel seeds in there.

16:16 And then it has that like, yeah, sweet and sour flavor.

16:18 And you can just eat the puri with the lonji also.

16:21 It's like a good combination.

16:23 Super good.

16:24 And fruity.

16:25 I love the fruitiness of it.

16:30 Yeah, okay.

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, some parts are more crispy and then Yeah,

16:40 I got to do another full combination bite.

16:44 Going big on the onion, 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, it's so good.

16:53 Cool.

16:58 Yeah, that's what 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, so far today we've had a lot of chole already and yeah,

17:10 it's some of the best chickpeas probably on Earth.

17:13 That was very tasty.

17:17 [music] So, next up we've come to a shop that's

17:21 very 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 I was 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 grape-sized gulab jamuns.

17:40 And the other is almost like patty formation.

17:42 Yeah.

17:42 Is it made from semolina?

17:44 It's made of milk solids.

17:45 Oh, milk solids, okay.

17:46 Deep fried in in ghee?

17:47 In ghee.

17:48 In ghee, of course.

17:49 And then sugar syrup.

17:50 Oh, the juiciness of it.

17:53 Wow.

18:00 Yeah, super sweet.

18:03 But so rich and so good.

18:05 That's how it should be.

18:07 This gulab jamun.

18:08 Yeah, that's how the texture should be.

18:10 Mhm.

18:10 It be soft.

18:11 Just melt in your mouth.

18:12 Combination of the ghee and the syrup.

18:14 And then just the dissolving milk solids.

18:16 It's pillowy soft and so rich and so sweet.

18:19 It's a level of sweetness that almost like goes straight to your teeth.

18:23 Like you can feel it.

18:24 Gulab jamun lollipop?

18:25 Yeah, it is.

18:26 These are like the little bite-sized guys.

18:34 When it's small like that, it almost has a little bit of a different texture.

18:37 Yeah.

18:37 It is really good.

18:37 I just can't eat that much of it because it's so sweet.

18:40 But it's really good.

18:44 [music]

18:43 Next up we're going to try something another famous food to try in Amritsar.

18:47 It's called ampapad.

18:50 [music] It's mostly specific you can say you get it in different cities,

18:53 but Amritsar is known for their ampapad.

18:55 And Ram Lubhaya is another legendary shop.

18:57 They started from a small ready cart which you saw outside.

19:00 Oh, yeah, okay.

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, yeah, yeah, the fruit leather.

19:08 That is the fruit leather, yeah.

19:10 And there are different varieties of popper.

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, some salty mango, sweet and sour mango rolls, some tamarind roll.

19:25 Mangoes and tamarind.

19:31 Oh, look at all that spices.

19:39 This is the special chutney that goes with it.

19:41 Mint water.

19:45 Wow.

19:49 The legendary.

19:52 Okay, here we go.

19:53 Choose whatever you want.

19:54 Go with the sweet one first.

19:56 Start with sweet one.

19:57 Yeah, then we'll move into that.

19:59 Arm popper chart.

20:00 Arm popper and chart.

20:01 This is something definitely unique.

20:10 Wow.

20:13 To taste you have to do it like this.

20:16 That's good.

20:18 Yeah.

20:19 Good.

20:20 [laughter] Puckers up your mouth.

20:22 Yeah.

20:24 That's how you have to eat it.

20:25 Wow, yeah.

20:26 That gives a new perspective on dried fruit on a fruit roll up.

20:31 Now I want to see your expression on when you have this one.

20:33 The sour one?

20:33 Yeah, this one.

20:34 Okay.

20:34 Let's try that.

20:35 This one?

20:36 No, this one you can pick.

20:37 Yeah.

20:40 Okay.

20:40 I'll also just see your expression.

20:44 [laughter]

20:44 Okay.

20:44 Check this one out.

20:49 [music]

20:57 Woah.

20:56 Multiple layers of flavor.

21:00 And gooey and sticky.

21:03 Sourness of the mango, a little bit of sweetness, nice, a totally texture.

21:07 Like a totally different texture.

21:09 It's like mango jelly.

21:11 Exactly.

21:11 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 Mhm.

21:25 A real specialty.

21:27 Something extremely unique.

21:30 [music] Next up on our Amritsar tour today,

21:32 we've eaten a lot of sweets, 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.

21:38 Nutri is this like soy protein, [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.

21:47 He grates in paneer.

21:49 So, there's cheese in there.

21:51 Sprinkles it with ghee.

21:52 [music] And then it's going to be served with uh fermented kulcha,

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 desi.

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 Grab a bite.

22:15 Oh, the soft fluffiness of the kulcha, the nutri.

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.

22:29 Mhm.

22:31 Mhm.

22:34 The masala.

22:35 You see?

22:38 Mhm.

22:37 It's so soft that it feels like one cheese ball.

22:41 Yeah.

22:42 [laughter] That's it.

22:42 Nutri soya balls.

22:43 Yeah, the actual the soy meat.

22:46 Yeah.

22:46 They just kind of melt into the the overall dish.

22:49 It's like it's meaty.

22:50 Mhm.

22:51 It is meaty.

22:52 eat non-vegetarian food, it's a substitute for them.

22:54 This is really good, yeah.

22:56 Like soya chunks in

22:56 The green chilies in there.

22:57 And the the paneer gives it some richness, as well.

23:00 Now, I'll try a bite with all the chutneys and everything.

23:05 And it goes perfectly with that kind

23:06 of sour kulcha that's fluffy like a pancake.

23:09 All the chunkiness of it, the richness.

23:12 You little dip into the tamarind chutney,

23:13 then I'll I'll go in for the mint chutney with onions.

23:23 That trend has to stop.

23:26 It's such a blend of spices.

23:27 And then again, like layering those chutneys.

23:29 Sweet, sour, minty, oniony.

23:34 This is really tasty.

23:38 It's so addictive.

23:39 Once you start eating this, [music] 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 Amritsar without trying.

23:52 [music] So, Punjab is extremely well-known for their dairy,

23:55 and of course, for their ghee.

23:56 So, you can't come to Amritsar without trying a lassi.

24:00 And we're [music] at Giani 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, all waiting for lassi.

24:13 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 drink every day.

24:23 Every day?

24:24 Yes.

24:25 Nice.

24:26 at home.

24:26 Home lassi.

24:27 Home lassi.

24:28 Okay.

24:28 Okay.

24:29 Look at this dairy station.

24:31 All the yogurt, all the malai.

24:33 That's the top of the the milk on ice, sitting on ice, keeping it chilled.

24:40 Dairy paradise.

24:44 Butter on top.

24:45 Wow.

24:45 And it is pretty hectic.

24:47 There's a lot of traffic.

24:48 There's a lot of people.

24:49 The lassi 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 [laughter]

25:03 This is it.

25:05 This will knock you out.

25:07 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 It's like a foamy like a whipped butter.

25:23 Oh, and here's with some spices, too.

25:25 My cardamom.

25:26 Yeah.

25:33 That gives a whole new meaning to cream.

25:35 That is so creamy.

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 rabri or the malai.

25:50 It is so thick and so creamy.

25:55 Sweet, sour.

25:59 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 next level.

26:12 So, after that lassi, we're now heading over to heading over to Gurikbal's house

26:19 Yeah.

26:18 for a home-cooked Punjabi meal.

26:21 Yeah.

26:21 Uh my mother has cooked for you.

26:23 [music] 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.

26:30 [music]

26:31 So, we made it to Gurikbal's house

26:33 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 by your your mother.

26:47 Yeah.

26:47 Thank you.

26:48 Yes.

26:49 Thank you.

26:49 Thank you for having us.

26:50 [laughter] Thank you for having us.

26:52 Gurikbal, What should we do first?

26:53 Let's do paratha first.

26:55 Okay.

26:55 It's stuffed with potatoes.

26:56 soft.

26:57 Yeah.

26:57 And then dip it into the butter.

26:58 Dip in butter.

26:59 Then you have chutney, you put pocket of a chutney, then this fresh

27:02 even take the the

27:04 Yeah, yeah, yeah.

27:04 You take the bite of that.

27:07 Okay.

27:12 Oh, that's incredible.

27:14 That paratha is so soft.

27:18 Yeah.

27:17 With the richness of the butter, that is amazing.

27:20 The onions.

27:21 Yeah, juicy [music] onion, mashed potato uh coriander, you can taste that, no?

27:26 Really taste the coriander, yeah.

27:27 A little cumin all the stuff mixed.

27:31 That is fantastic, and that chutney is incredible.

27:34 Yeah.

27:35 That chutney Yeah, freshly made homemade.

27:37 That yogurt.

27:38 Oh, and you even put some of the dal.

27:40 Yeah, you can put it in.

27:42 Okay.

27:48 That dal fritter has just absorbed the the yogurt.

27:52 Yeah.

27:52 Those juicy Call it dahi bhalla.

27:54 Oh, dahi bhalla.

27:54 Oh, okay.

27:55 You get on a chart spots.

27:57 Yeah, it's famous for chaat, right?

27:58 Yeah.

28:00 Okay.

27:59 We have moong masoor dal here.

28:01 Some quintessential Punjabi rajma.

28:05 Rajma, these are kidney beans?

28:07 Yes.

28:07 I place some roti here.

28:09 It is with rice as well.

28:10 Rice, yeah.

28:11 Excellent.

28:11 And again, it's like a similar procedure.

28:13 Going for the dal, going for some of the chutney,

28:16 for a little bit of the the yogurt.

28:22 [music] Oh, the softness of the roti.

28:27 And dal.

28:28 Dal is always good.

28:30 Oh, yeah.

28:31 And I'm loving the chutney.

28:33 The mintiness.

28:34 The freshness now, I want to try the [music] the kidney beans.

28:38 Yeah.

28:42 Cooked dal tastes so soft, though.

28:45 Yeah.

28:45 Like in butter.

28:47 It's it's all it's quite melting.

28:49 Mhm.

28:49 Uh when it goes there.

28:50 It is 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 sure.

28:59 [music] 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.

29:14 [laughter] Really good.

29:15 No, she loves, she loves hosting.

29:16 She loves cooking.

29:17 Uh she, uh she's been known around for being the most hospitable,

29:22 especially when it comes to food.

29:24 Wow, amazing.

29:25 And thank you, Gurikbal, for taking us around in Amritsar.

29:28 This has been an incredible trip to Amritsar.

29:31 That was an amazing meal to end this incredible day in Amritsar.

29:36 Thank you to Gurikbal and his family for hosting us,

29:39 uh and to my friend Anubhav as well.

29:42 But, yeah, Amritsar, 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

29:53 Punjabi food you're not going to want to miss.

29:55 Thanks for watching.

29:56 Goodbye from Amritsar.

29:57 See you on the next video.