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Mark Wiens
I Tried India’s 10,000 Calorie Diet!! (Best Punjabi Food in Amritsar)
I Tried India’s 10,000 Calorie Diet!! (Best Punjabi Food in Amritsar)
Mark Wiens
·
38:28 · May 6, 2026
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0:05
Yeah.
0:05
Oh, wow.
0:06
I know that reaction.
0:08
That takes it to the next level.
0:12
They say you haven't truly tasted India until you've eaten in Amritsar.
0:17
This city is home to the Golden Temple, legendary hospitality,
0:22
and Punjabi food that's so delicious, it will leave you in disbelief.
0:27
Today we'll be eating our way through this magical food wonderland,
0:31
and I'm excited to uncover the secrets behind the flavor,
0:35
and especially to find out why the food in Amritsar somehow just tastes better
0:40
than almost anywhere else on Earth.
0:44
Good morning, Gurikbal.
0:45
Hi.
0:45
Hi, Gurikbal.
0:45
Hey, nice to meet you, man.
0:47
And where were we at first this morning?
0:49
Uh so, we are at Pehalwan Kulcha.
0:51
This is one of the oldest spot in the city
0:54
and one of the most famous one.
0:56
They These are Amritsari Kulchas, which you won't find anywhere on this planet.
1:00
The Amritsari style Kulcha, right?
1:02
Yes.
1:07
>> >> So, this is Pehalwan uncle.
1:09
Okay, nice to meet you. >> owner of this place.
1:11
All right.
1:11
His father started this, and it's been there from since 1950s. 1950s, very cool.
1:16
Okay, great.
1:19
Oh, this place is buzzing.
1:21
It's so popular.
1:22
I love the action.
1:23
I love the energy, and of course they specialize in Amritsari style Kulcha.
1:28
And a Kulcha is a ball of dough.
1:30
And so, what they do is they first take the dough
1:33
and they kind of like flatten it out.
1:34
Then they fill it with a whole handful of mashed potatoes,
1:37
which is already filled with spices and herbs and onions,
1:41
and they fill that into the center, then they ball up the dough,
1:43
and then they roll it out into either They have two different versions.
1:46
One is a kind of like a full circle.
1:48
Uh the other is kind of oblong oval.
1:51
Then they move over to the tandoor, and then he drizzles it with ghee,
1:56
and then slaps that directly into the tandoor.
1:59
And after they're baked into the tandoor is the real magical special part of
2:04
the Kulcha making process.
2:09
Oh, and then the final move So,
2:10
once they the Kulchas come out of the tandoor,
2:13
then they get spread with the desi ghee all on top,
2:16
melting on top of the hot Kulcha.
2:18
Oh, what a move.
2:19
That smells unbelievable.
2:26
What is this one?
2:27
Uh these are the white chanas.
2:29
Okay.
2:30
And white ones.
2:31
Chickpeas, right?
2:31
Chickpeas.
2:32
Okay.
2:32
Uh boiled.
2:34
Uh nothing cooked, nothing fried.
2:35
Once you have the bite, you'll realize it.
2:37
It's absolutely amazing.
2:38
And then you have some condiment, some chutney with some vegetables in that mix.
2:43
So, what's the best way to to dig in, man?
2:45
>> Just uh mix a little of this.
2:47
Okay.
2:48
Grab a piece.
2:49
Look at how flaky.
2:50
Actually, I think I might just try it on its own first before digging
2:52
in.
2:53
But look at the Look at the crusty butteriness of this.
3:00
Oh, wow.
3:05
That is unbelievable.
3:07
So, you can feel all the layers, the crunchiness, the flavor of ghee, everything.
3:13
And I think because the ghee is such good quality,
3:16
it doesn't feel that heavy at first.
3:19
>> Exactly.
3:19
Exactly.
3:19
You know it is.
3:20
It's clean ghee richness, but all the different layers,
3:24
it's so crispy with like with like 10 different layers of crispiness and gooiness.
3:29
Then you've got the potatoes and all the spices inside, like that coriander seed,
3:33
the coriander flavor to it.
3:35
Yeah.
3:36
I cannot believe that first bite.
3:37
Okay, we have to try it with the chana now?
3:39
Yes.
3:41
Dip it into the chana.
3:42
Mix it with the chana.
3:43
You mix with condiment.
3:44
>> We can add the chana as well?
3:45
Yeah.
3:46
The chutney with the onions all together.
3:56
Yeah.
3:56
Oh, wow.
3:57
I know that reaction.
3:59
>> >> That takes it to the next level.
4:01
It It does.
4:02
The creaminess of the chana.
4:04
I love all that the freshness of the onions
4:05
and the acidity of
4:06
that chutney as well.
4:07
Is it a tamarind chutney or is it like It is.
4:09
What's that sourness coming from?
4:10
Okay.
4:11
That is unbelievable.
4:12
You've got the richness of the Kulcha with the refreshing tamarind sourness, acidity,
4:17
and all the crunch of the onions all together with the creaminess of
4:20
that the chickpeas.
4:22
This is something unbelievably good.
4:28
I expected it to be good when I was watching how they make it.
4:32
But nothing will prepare you for how good it actually is
4:35
when you take your first bite.
4:37
This is something truly world class.
4:41
Amritsari Kulcha honestly blew me away.
4:44
It's something you have to try in your lifetime.
4:46
But this is just the start.
4:48
There's still a lot more unbelievable food coming up.
4:56
>> >> After breakfast, we ended up going to the Golden Temple.
4:59
Amritsar is the center of the spiritual home of Sikhism.
5:05
We went to the Golden Temple.
5:06
I got a turban, uh and we experienced the entire langar,
5:11
where 100,000 people eat every day.
5:14
You can check that out in a separate video.
5:16
But now we're back,
5:17
and we are on our way to the next spot to continue with our
5:20
Punjabi food tour today.
5:26
>> >> And so, we have met up with Anubhav from Delhi Food Walks.
5:30
He's joined us now.
5:31
Anubhav, you were telling me
5:32
that this is one of the best jalebis in all of India.
5:34
Yeah, so they are like uh This is the name of the shop is
5:37
Gurdas Ram Jalebi Wale,
5:38
and they make it fresh in ghee right in front of you.
5:41
Jalebi I'm sure you would have tried it before.
5:42
Yeah, for sure.
5:43
For sure.
5:43
So, we make the batter of refined flour,
5:45
then we deep fry it in ghee.
5:47
Okay.
5:47
>> Once it is deep fried, we soak it in sugar syrup.
5:49
Deep fried in ghee.
5:50
It's like one of the most special sweet snack desserts
5:54
that we're going to try now.
5:55
Oh, these are hot.
5:57
These are fresh right out of the ghee, and then soaked in the syrup.
6:02
You can almost see like they're You can see through them almost, right?
6:05
>> Yes.
6:05
The syrup drenched in syrup.
6:07
Okay.
6:08
It's hot, yeah.
6:09
You break a piece.
6:13
Oh, very hot.
6:16
Very crunchy.
6:16
Mhm.
6:19
Wow, that's so crispy and crunchy, pretty sweet,
6:23
but like they're juicy
6:25
and full of syrup
6:26
and crunchy and crispy all at the same time.
6:30
Very good.
6:31
And very hot, very fresh. >> supposed to be eaten hot.
6:34
Mhm.
6:34
If it gets cold, you won't enjoy jalebi.
6:35
>> Yeah, it's got to be hot.
6:37
And there are different combinations.
6:38
Like here you eat jalebi on its own.
6:40
At some places we eat jalebi with rabri, which is like condensed milk.
6:44
Okay.
6:44
>> Some places we eat it with yogurt also.
6:46
>> Which cut the the sweetness.
6:47
>> Sweetness, yeah.
6:48
Oh, yeah, it is sweet and rich, but it's so good.
7:01
Oh, yeah.
7:02
Oh, we are navigating our way through the narrow old lanes of Amritsar.
7:06
The city is fascinating,
7:08
but we're on our way next to go eat at what is probably one
7:12
of the most historical,
7:14
most famous restaurants, dhabas, in all of Amritsar.
7:20
>> >> We are at Kesar Da Dhaba.
7:22
Kesar Da Dhaba is more than 100 years old.
7:25
Like they shifted the places, but the recipes remain.
7:28
Dal is slow cooked.
7:30
It's slow cooked for 12 hours.
7:32
That's their famous, their legendary dal.
7:34
I think that's the special part.
7:35
That molten ghee.
7:39
Oh, onions go into the desi ghee,
7:41
and wait to see what he's going to do next.
7:44
Oh, that chili powder goes in.
7:46
What a move.
7:47
It's like lava hot, boiling with the chili.
7:57
Wow.
7:57
He pours it onto the dal.
8:03
Smell that aroma.
8:04
It's incredible.
8:06
That was an incredible move.
8:08
That's their famous, their legendary dal.
8:17
Wow.
8:17
And then so, over on this side of the kitchen is where they have
8:19
all the tandoors,
8:20
and they're baking all the different varieties of breads.
8:23
The complexity of the breads, all the different layers in the flakiness,
8:26
and all the ghee that's involved.
8:29
Um and so, they're non-stop just making bread.
8:31
And then over here they have all the different Punjabi dishes.
8:34
Uh they're all vegetarian, but they do include paneer.
8:36
So, there's paneer dishes, like the palak paneer.
8:39
There's kadai paneer.
8:40
There's shahi paneer.
8:42
Many different types of paneer.
8:43
They all look so rich, all cooked with 100% ghee.
8:47
And then once the breads are done, then they get just drenched in ghee.
8:52
The generous usage of ghee here.
8:54
That is what it's all about.
8:56
Punjab, ghee, Amritsar.
8:59
It's incredible.
9:03
Look at how crispy that is.
9:05
These recipes, the breads are so complex.
9:09
And that dal, I cannot wait.
9:10
My mouth is watering.
9:11
We need to go eat.
9:12
>> Let's go.
9:17
Wow.
9:17
Oh, and crunch at the table.
9:21
>> >> Oh, let that all that desi ghee absorb.
9:27
Wow.
9:27
So, here it is.
9:27
We got the thali with all the different dishes, the palak paneer,
9:31
their legendary dal, and then those parathas.
9:34
What's the the correct method of digging in?
9:36
Uh just take a small piece of the paratha.
9:39
Oh, this one is the potato paratha.
9:41
And dip it in the dal and have it.
9:43
Urad dal.
9:44
Urad dal.
9:45
With the ghee splashed on top.
9:57
Oh.
9:57
Wow.
9:57
That's a true taste of Punjab.
9:59
That is That is good as it gets.
10:03
The crispy paratha, I love all those herbs in there.
10:06
It's amazing how it still stays crispy even
10:09
though it's been drenched
10:10
and soaked in ghee.
10:11
And then that dal is incredible, like so creamy.
10:14
You taste the richness of the ghee.
10:16
And then you even taste like
10:17
that chili-infused ghee that he poured on top.
10:20
It just bubbles on top.
10:22
That combination is irresistible.
10:25
I cannot believe the crispiness
10:26
and all the spices
10:27
and the coriander seeds in there,
10:28
too.
10:29
The onions, the flakiness, the ghee, and that dal is absolutely unbelievable.
10:37
Go for it.
10:39
It's so rich, but such good quality.
10:42
No wonder this place has stood the test of time for 100 years.
10:46
An Amritsari staple.
10:48
Yeah, anyone who is coming to Amritsar, they have to come to this place.
10:52
It's a ritual for them.
10:53
They >> Mandatory.
10:53
Mandatory.
10:54
They'll come to this place, have their lachha paratha thali,
10:57
then only your trip is complete.
10:58
Otherwise, it's like incomplete.
10:59
They have to come to this place.
11:00
Unless you have been to this dhaba, you haven't been to Amritsar, right?
11:06
Now we can say we've been to Amritsar.
11:10
Okay, next up I'm going to try the palak paneer,
11:11
the spinach with huge cubes of paneer and full of ghee.
11:17
Oh, that looks so thick and rich.
11:31
Okay.
11:31
I've had I thought I've had palak paneer before in my life.
11:35
But this might actually be the real pinnacle.
11:40
That just dissolves in your mouth.
11:41
Both the paneer and the palak,
11:43
everything just melts in your mouth leaving you with that crispy paratha.
11:47
It's so rich, it's so flavorful.
11:50
Okay, I'll go over the plain paratha.
11:55
Okay.
11:55
Scoop on that piece of paneer.
12:08
Wow.
12:09
It has so many so many crispy layers.
12:12
You make a pocket.
12:13
Yeah, make a pocket.
12:20
>> >> That's That's the next level of palak paneer.
12:22
Okay, I'll go for some of the raita.
12:24
It's boondi raita.
12:25
Boondi raita.
12:26
>> What's boondi?
12:26
It's made up of again chickpea flour.
12:28
Okay, the raita will kind of cut the richness.
12:33
That cool refreshing yogurt.
12:35
And there's also some salad, some onions as well.
12:37
A pickle?
12:38
>> This pickle.
12:38
Just take a small bite.
12:39
All right, I'll take Eat this onion?
12:41
Very small bite, yeah.
12:44
That's it.
12:46
I'm going to take a small bite of the mango achar.
12:48
It's just to change your palate.
12:50
Like you want to add some tanginess, you can have >> So good.
12:53
So this is a chickpea flour Besan roti.
12:56
Roti.
12:57
And again, that crumbled ghee soaked.
13:01
I'll try this one dipped with the chickpeas since we haven't tried the chickpeas
13:04
yet.
13:11
That's like chickpeas on top of chickpeas.
13:13
Yeah.
13:16
And again, chickpeas in all forms and shapes are delicious.
13:20
But I love And in addition to all the richness and the ghee,
13:22
I love the herbal content.
13:25
So much coriander.
13:26
And if you look closely, you can see all the coriander seeds as well.
13:29
So every now and
13:30
then you'll bite down on a coriander seed
13:32
that gives you this burst of like citrusy flavor
13:34
that just powers it
13:36
as well.
13:37
With the onions.
13:39
Yeah, this place is phenomenal.
13:41
No wonder people have been eating here for 100 years and more.
13:46
That was an epic meal.
13:48
And coming up, we still have Amritsar's best chicken.
13:51
And we'll go to a restaurant where they take legendary Punjabi hospitality to the
13:55
next level.
13:57
But first, let's try some local street food favorites.
14:01
Just a 5-minute walk down the road,
14:02
we're at the next spot to try something called paneer bhurji.
14:07
Whole of Punjab is known for milk products.
14:10
One of them is paneer.
14:11
So they here they make paneer bhurji.
14:13
Like the way you have scrambled egg, here you have scrambled paneer.
14:16
Amazing.
14:16
Like a fried paneer.
14:18
Yes, and you eat it with sliced bread.
14:19
Okay.
14:21
Oh, that's the paneer hand-crumbled into the spice into all that masala.
14:36
>> >> Oh.
14:36
Sprinkled with some fresh coriander.
14:37
Look at that sizzling.
14:39
And you can see, yeah, it does almost look like scrambled eggs.
14:41
That's But that's all paneer.
14:56
Oh, and you eat it with the the normal bread.
15:04
It really does look like a spiced scrambled eggs, but it's all paneer.
15:08
No eggs in it.
15:09
I'll just try one bite first of the pure bhurji.
15:19
Oh, wow.
15:21
That is so rich and so tasty.
15:24
And those little like curbs of paneer
15:27
which have just been broken down
15:28
and scrambled absorbed with all
15:30
that flavor in the masala
15:32
and the crispy onions
15:33
and the freshness of the coriander.
15:36
Oh, that is so much flavor in one bite.
15:39
And so rich and powerful.
15:41
Next bite, pick a piece of the bread,
15:44
soak up the bhurji or grab a whole bite of it.
15:48
And then after that, I'll dab it into the sweet chutney, mint chutney,
15:52
and some onions all together.
15:54
And that will up the stakes.
16:02
You add even more layers and dimensions of flavor with the sour chutney,
16:07
with the mint, with the crunch of the onions all together with
16:09
that rich paneer and the bread,
16:11
like just plain white bread.
16:13
It's perfect because it just absorbs all that flavor.
16:18
Oh.
16:18
This is superb.
16:22
Man, this is Punjabi food is just never-ending deliciousness.
16:25
Yeah, insane.
16:34
Incredible flavor.
16:36
Another extraordinary dish, Punjabi dish.
16:46
Amritsar.
16:46
Next up, just a really quick stop to try some pakoras.
16:49
There's a friendly man here selling a variety of pakoras.
16:52
These are deep-fried snacks served with chutney.
17:03
Oh, and then loaded up with some chaat masala.
17:09
Okay.
17:09
Nice.
17:09
So that's like a proper evening snack for North Indians.
17:13
They'll have pakora and a cup of chai.
17:15
Perfect.
17:15
You want to have some?
17:16
All right.
17:17
You want to have another I'll have maybe this one I've never tried before.
17:20
>> Okay, I'll try some of the Dip it into the chutney.
17:23
The aloo.
17:24
I'll try this This is my father's favorite.
17:26
Okay.
17:28
Chutney with a little bit of onions.
17:30
Sprinkled with the chaat masala.
17:39
Oh.
17:39
More paneer.
17:41
That paneer which has been deep-fried, so it just melts and it's crispy.
17:44
I love that chaat masala on it.
17:47
That spice and then just those tangy chutneys.
17:50
Fantastic.
17:51
And then also the the taro.
17:52
Yeah, not common to find here.
18:01
Oh, yeah, the texture of taro.
18:03
That really like creamy starchiness, almost a little stickiness as well.
18:07
And with that crispiness, that marinade, that sprinkle of masala.
18:10
Yeah, fantastic.
18:12
Guaranteed everything is tasty in Amritsar.
18:17
Oh, we walked to the next place.
18:19
We're at another dhaba where they have a very unique specialty.
18:23
So I'm here with Chef Mao.
18:25
He looks like someone you can trust with all of your culinary wants
18:29
and desires.
18:30
So now he's going to make us the karore, the goat feet.
18:34
I'm excited to find out how he cooks them for us.
18:38
All of the different masalas go in.
18:40
Oh, he adds in some ginger, some coriander.
18:46
You can just see his experienced mastery of the dhaba.
18:52
And after he takes out the trotters, now he's just kind of like thickening,
18:55
reducing it down, the gravy.
19:01
So then he finishes it off with butter,
19:03
a big chunk of butter right there that's just melting into it.
19:06
So we've had a lot of vegetarian food, which is called veg in India.
19:10
And across India, you'll find a lot of veg.
19:12
But especially at night in Amritsar is
19:16
when you'll find more
19:17
and more non-veg,
19:18
the heavy meat-based dishes coming out.
19:21
And so we are getting started on the non-veg dishes this evening with something
19:25
significant,
19:26
karore.
19:27
Karore makhani.
19:27
Oh, man.
19:28
You see like they eat all parts of the animal.
19:31
Yes.
19:31
>> From brain to the feet.
19:33
It's like widely eaten during the winters month because it's like good warming food.
19:38
Warm warm your Warm your blood.
19:40
>> Yes.
19:40
>> >> And then it's served with the We got some paratha.
19:42
Some more bread.
19:43
Pudina paratha.
19:44
But this one is different also.
19:45
Even though it's it is kind of like that layered paratha,
19:47
but then they put on sesame seeds, nigella seeds,
19:50
and the touch of this paratha is the dry mint
19:53
that he puts on before he bakes it.
19:55
And then also served with some radish
19:57
and onions to go with it to kind of contrast the richness.
19:59
Okay, Anubhav, you go first.
20:00
Okay.
20:01
Chef like really simmered it down until thick, like a stew.
20:04
Yeah, yeah, yeah.
20:08
Oh, yeah.
20:09
You can already feel the gelatin of it.
20:12
That's the whole foot right there, just kind of separated out.
20:16
It's almost like a super stew.
20:22
Mhm.
20:23
It's like all the fat is melted out into that stew.
20:27
The thickness of that collagen has melted out of the foot.
20:32
You taste the ginger in there, too.
20:33
That extra coriander and the chili in there, too.
20:36
Phenomenal.
20:37
Okay, let's try the foot next.
20:48
The foot jelly.
20:50
Just melts.
20:51
Oh, oh, literally slid off the bone.
20:53
The tendons.
20:54
Very good.
21:00
All the skin, all the tendon.
21:01
It doesn't require teeth.
21:04
>> Yeah.
21:04
You could be toothless and eat this.
21:05
After experiencing the richness You can see the stickiness Stickiness should be >> Mhm.
21:11
That's what I Yeah, your lips start to stick together,
21:13
your fingers start to stick together.
21:15
From there you can kind of taste with some of the onions maybe to
21:17
freshen your mouth.
21:20
Now you try it with the bread.
21:21
>> And then we should try it with bread.
21:25
Okay.
21:25
With the ghee.
21:26
Ghee and butter is in everything.
21:28
>> Yes.
21:28
Grab some of the the jelly and just absorb it.
21:40
You really taste that that dry mint, that intensity of mint.
21:43
No, bread is good on its own.
21:45
Mhm. >> don't need anything with it.
21:48
You could actually eat that bread on its own, yeah.
21:49
But it's so full of that ghee,
21:51
all those layers of crispiness that we've become familiar with today.
21:54
But that extra touch of mint is really nice.
21:56
And it pairs really well though with the the stew and the the gelatin.
22:02
It's like a croissant almost, yeah.
22:03
Yeah, yeah, yeah.
22:04
I like that texture. >> literally the bread is so flaky, it's like a croissant.
22:08
So puffy and flaky.
22:15
What a combination.
22:17
Another award-winning Punjabi dish.
22:19
Apart from Harode, they have all wide varieties of chicken dishes like sag chicken,
22:23
chicken curry, butter chicken, all that.
22:25
But that will be trying at next place.
22:28
Okay.
22:28
We have a lot more to eat.
22:30
The night has just begun.
22:33
And from here we are jumping into a rickshaw to go to the next
22:36
spot.
22:37
But that was great.
22:39
That that Punjabi food is it's heavy.
22:42
It makes you sleepy.
22:44
But it is so rich and so tasty.
22:47
Unbelievably good.
22:50
Hard work here.
22:51
Yes, we need more calories.
22:53
And the winter is cold, too,
22:55
so So they gain all the calories and they work.
22:58
Yes, we can handle the calories.
23:01
Except all we do is eat.
23:03
Yeah.
23:04
What we are doing is just gaining the calories.
23:14
So before our next meal,
23:15
we decided to stop to have a tea to digest.
23:17
And we're at the most famous legendary tea shop in Amritsar, Giani Tea Stall,
23:22
where they make what looks like some of the greatest tea you'll ever have
23:26
in your life.
23:26
And they make the tea in these brass pots.
23:28
He adds in the milk.
23:29
Milk is very famous in Punjab, as you already know, dairy.
23:33
Then he adds in the tea.
23:34
He crushes in fresh cardamom directly into the tea
23:37
and a whole like chunk of ginger goes in.
23:40
He boils it until it froths up.
23:42
And then with accuracy, he pours it from elevation into your cup,
23:47
giving it more frothiness.
23:48
That looks incredible.
23:49
He is a master of tea.
23:52
Okay.
23:53
Namaste.
23:55
Thank you.
23:56
Thank you.
23:59
He has conquered tea.
24:02
One of the things I love what they do here is they make it
24:04
cup by cup.
24:05
They don't make it in a big batch
24:06
and it sits there
24:07
as it goes.
24:08
It's like cup by cup.
24:17
Oh.
24:19
Oh, that's so soothing.
24:21
Oh, that milk is so good.
24:22
The strength of the tea,
24:23
that you really taste the power of the cardamom and you taste that bite,
24:27
that like that heat of the ginger in there.
24:34
That cardamom and that ginger elevates it.
24:37
Every now and then you get one of the cardamom seeds
24:39
and that just gives you an extra floraliness.
24:45
>> >> Thank you.
24:47
Thank you very much.
24:48
Thank you very much.
24:50
The tea was fantastic
24:51
and that ginger is going to help in the aid in the digestion.
24:54
But as it starts to get dark in Amritsar,
24:56
it brings a whole new life and energy to the city.
24:59
And people are known Punjabis are known to stay up late into the night
25:03
eating late into the night.
25:04
So let's see what kind of food we're going to try next.
25:11
So we are at Beera Chicken House.
25:13
This is a legendary restaurant in Amritsar known for roasted chicken and keema naan.
25:18
Hello.
25:19
Nice to meet you.
25:21
How long have you had this restaurant?
25:31
More than 50 years. 1970, okay.
25:43
So uncle wanted to show us the picture the picture here
25:47
when he hosted Anthony Bourdain.
25:50
So we're in the kitchen now.
25:52
Yes, chef is here.
25:53
And actually so it's they call it tandoori chicken
25:55
but it's actually like grilled chicken on the fire,
25:57
on the grill, to my surprise.
25:59
This place is legendary, 50 years.
26:01
And that chicken marinade and that is an incredibly hot fire.
26:07
Roasting.
26:07
My face is peeling.
26:09
And is this like a desi chicken?
26:11
It's a small chicken?
26:13
Okay, broiler chicken.
26:14
Oh, and a little bit of masala goes on.
26:16
The chicken is ready.
26:17
Now we're moving over to the next station to see their other famous dish
26:20
which is keema naan.
26:21
A quarter of a kilo goes into the naan.
26:23
Oh, they're going to make a lot of keema naan tonight.
26:25
Meatballs that are going to go into the bread.
26:27
What a dish.
26:29
That's an impossible amount of meat goes into the bread.
26:44
Oh.
26:44
The ghee.
26:45
The desi ghee goes on.
26:50
And then that goes into the tandoor.
26:51
Oh, and I love how all the tandoors are burning wood here.
26:58
Oh, and then that finishing roast on the fire.
27:03
Oh, oh, yeah.
27:07
Yeah, and it's hard to believe
27:09
that all that keema is stuffed within
27:11
that bread.
27:11
But it's not over yet, of course.
27:13
It needs to be painted in the desi ghee.
27:19
Chicken smells incredible.
27:21
It's like you smell that spice, that masala finish.
27:24
It's charred.
27:26
Served with a beautiful chutney, served with onions.
27:28
All right.
27:29
Okay.
27:30
Take any piece you want.
27:30
>> Maybe I'll go thigh.
27:32
Oh, and here comes >> keema naan.
27:33
And as we're about to take our first bite,
27:34
the the keema naan has arrived.
27:36
But we'll we'll stay with the chicken first.
27:38
Okay, just just the pure bite first.
27:40
Just that chicken.
27:49
Oh, wow.
27:50
And it's so soft.
27:52
It's so soft.
27:54
Almost has like the texture of a spring chicken
27:56
or like a like a baby chicken
27:58
because it's almost like milky
27:59
and creamy and so soft,
28:00
yeah.
28:01
Nice and salty.
28:02
That sprinkle of masala embedded with the fire of the smoke.
28:05
In fact, they use small chicken.
28:07
They don't use like chicken more than 800 g.
28:10
>> So it is a young chicken maybe.
28:11
It keeps it really tender.
28:13
It's so moist.
28:14
And it's like that flavor has just literally gone to the bone, yeah.
28:17
Really tasty.
28:23
Yeah, you do taste that pepper.
28:24
But I do want to try that that chutney on my next bite.
28:27
Yeah.
28:28
Yes, that mint chutney.
28:34
With that mint, coriander, that acidity, superb.
28:38
Amritsar does it again.
28:40
Absolutely delicious.
28:43
Coming to Punjab, I actually wasn't expecting the varieties of bread.
28:49
But the bread, it's like some of the best bread baking,
28:53
tandoor skills that you'll see in all of the world.
28:56
>> Yeah.
28:56
And they like there's a stuffing.
28:58
Every kind of thing is stuffed into bread.
29:00
This one is the keema, so it's like minced meat >> Yes. mixed with spices,
29:04
mixed with onions.
29:05
Oh, yeah, the baking skills of Punjab is next level.
29:08
Okay, let's try the keema naan.
29:10
Oh, that's going to be flavorful.
29:11
Loaded with spices.
29:12
Yeah.
29:22
Again, the coriander seeds, yeah.
29:24
The pepper in there.
29:25
The onions.
29:26
So many coriander seeds are there.
29:27
And green chilies also.
29:29
Yeah, lots of green chilies.
29:31
Again, another fantastic bread.
29:34
You can try it with this curry also, chicken curry.
29:36
Mhm.
29:37
For the keema naan.
29:39
Let's just dip it into the the chicken gravy.
29:46
It'll be better with that.
29:47
Mhm.
29:48
Well, I think it gives it like a more of a buttery taste to
29:51
it.
29:51
Mhm.
29:53
Keeping it juicy.
29:55
Adding that liquid to it.
29:56
And another layer of spices.
29:58
And that flavor of the chicken fat.
29:59
Maybe the chicken fat is what it what's really contributing to
30:02
that that curry sauce.
30:04
Fantastic.
30:05
Perfect combination of the tandoori chicken with the keema naan all together.
30:17
>> >> So, just 100 m down the road,
30:19
we're at the next spot at a place called Makan Fish
30:22
that has been open since 1962
30:25
and they are famous for Amritsari Fish Fry,
30:29
which is known throughout all of India.
30:35
It's a type of catfish,
30:36
which is marinated and one of the distinct spices that's used is carom seeds
30:41
and then it is fried in mustard oil.
30:43
And this place has been doing it for generations.
30:46
Yes, he is the the owner.
30:49
And the family.
30:50
Oh, yes.
30:51
And you were saying that they they fry it twice, right?
30:53
So >> twice.
30:54
So, like say this half done
30:56
and then they leave it for rest for some time.
30:57
When someone places order, they again deep fry it in mustard oil.
31:00
Okay, and it's pure mustard oil that they're frying it in.
31:02
Okay.
31:08
Oh, you're left with a boneless fillet.
31:11
It's very convenient, deboned for you.
31:13
Then it gets that famous masala that chat masala that hasn't changed.
31:20
Okay, so this is another one of the absolute must-eat dishes
31:26
when you're in Amritsar.
31:27
>> Yes.
31:27
And it smells so good.
31:29
We should try the fish on its own first, the plain fish.
31:31
You can see like the flakiness of it.
31:34
Oh, yeah, that's hot, too.
31:35
So hot.
31:36
Oh, it's buttery, oily, the catfish oils.
31:46
Oh.
31:46
So fresh.
31:47
Mhm.
31:52
Buttery.
31:53
Literally is like buttery fish that just kind of melts in your mouth.
31:55
The catfish oil and that is so much flavor as well.
31:58
All of that masala.
31:59
You can taste the carom seeds.
32:01
It's very good for digestion.
32:02
So, whenever we have stomach pain also at home what we'll do,
32:06
we'll have some carom seeds with black salt.
32:09
So, it's medicinal.
32:10
Medicinal as well.
32:11
And they kind of have like a like a little bit of a floral
32:14
Yeah. floral flavor,
32:15
right?
32:15
Yes.
32:16
Yes.
32:16
Yeah, that fish is incredible.
32:18
Now you try the fish with chutney and with radish.
32:20
>> Let's do the chutney move.
32:22
The chutney is there for flavor,
32:24
but it's also there for digestion for the stomach for the balance.
32:37
>> Yeah.
32:37
That really refreshes your palate.
32:40
Oh, the chutney is amazing.
32:41
I think it's better with chutney.
32:42
Mhm.
32:43
Huh?
32:44
It enhances the flavor, right?
32:45
It kind of balances it all, yeah.
32:47
The chutney has this acidity to it.
32:49
You taste the mintiness of it.
32:51
And then that crunch,
32:52
the juiciness of that that crispness of the radish all together.
32:56
Oh, it's so good.
32:59
Yeah, with the chutney it's superb.
33:10
Wow.
33:10
I love it with that chutney.
33:12
The most famous Amritsari Fish Fry known throughout India.
33:17
>> Yeah, whenever you try Amritsari fish, I think it should be like this.
33:20
And this is the place to come.
33:22
Between you and me, we came here just for the fish fry,
33:25
but they were so accommodating.
33:27
They wanted us to try more and more.
33:29
And the dishes that came out next were worth waiting for.
33:33
>> >> Uh here's my brother, my father.
33:35
He's making mutton tikka for you.
33:37
Okay, mutton tikka.
33:39
Yes.
33:40
Oh, man.
33:43
Okay, we're going to try the mutton tikka now.
33:50
Oh.
33:50
So, the recipe is same since 1962.
33:52
They haven't changed the recipe yet.
33:53
Oh, wow.
33:54
Maybe we should try one.
33:56
Look at that char, literally out of the tandoor seconds ago.
34:06
Oh, wow.
34:07
That is melting off the bone.
34:09
Oh, there's so much flavor.
34:11
I cannot believe how crispy it is on the outside.
34:14
How juicy it is on the inside.
34:15
That marinade goes all the way to the bone.
34:18
That finishing masala and that acidity of the lime juice.
34:22
Oh, this is phenomenal.
34:26
>> >> Next up, we're going to make butter chicken.
34:27
Desi ghee and these are copper pans, too.
34:32
Oh, man, I love the amount of garlic and ginger that goes in.
34:36
And the gravy goes in.
34:38
And then onion gravy goes in.
34:41
Onion and cashews.
34:42
Oh, what a gravy.
34:45
And then you got to have tandoori chicken.
34:47
Okay, it's got to be tandoori chicken.
34:49
So, the layering of flavors.
34:52
That goes into the gravy.
34:56
Salt.
34:56
Garam masala.
34:58
Oh, a little vinegar, okay.
35:05
Fresh cream.
35:09
Oh, make it so rich and creamy.
35:11
Oh, that's the Punjabi touch.
35:14
Butter chicken.
35:15
Butter chicken.
35:17
Hot to it.
35:18
Look at that gravy.
35:22
Oh, with a little more cream on top.
35:24
No, this is Punjabi.
35:25
Punjab butter chicken.
35:27
>> Oh, yes.
35:28
Oh, man.
35:29
Food is so good.
35:30
>> Yes, here's how they put it inside.
35:32
Yes.
35:34
Oh, and a little more coriander to finish it off.
35:37
And some ginger, the layering of ginger.
35:40
That is unbelievable.
35:44
The butter chicken looks so thick and rich.
35:46
And we have some butter naan to go with that and some garlic naan.
35:49
Of all the breads we've had today,
35:50
this is our first time to have garlic naan.
35:53
Oh, but you know this is steps above every other garlic naan.
35:57
Look at that flakiness, crispiness and of course, butter.
36:00
And you know it's a good butter chicken when it's bone-in tandoori chicken,
36:04
the real way.
36:15
Wow.
36:15
That's so rich and flavorful.
36:17
I love the flavor of ginger, the cream, the coriander in there.
36:22
And they just kept on layering it, all the different flavors layered upon layer.
36:26
And then adding in the chicken,
36:28
which is already embedded with the tandoori seasoning and marinade and smoke.
36:33
It's just layers of multiple dimensions of flavor.
36:38
Yeah, let's try a piece of chicken.
36:45
Oh, wow.
36:48
That's same tandoori chicken we had in the kitchen,
36:50
but there's just loaded with that gravy.
36:52
The balance of tomato, the nuttiness of the cashew and the onion gravy.
36:56
Oh.
36:57
And that chicken.
37:03
Yeah, that is real deal.
37:10
Phenomenal.
37:10
One more bite of that that gravy.
37:22
That's incredible.
37:23
That will hit every taste bud you can imagine with richness and flavor.
37:28
Oh, man.
37:30
Amritsar has outdone itself.
37:33
We were honestly supposed to go to another restaurant,
37:36
but after this full day of Punjabi food
37:38
and easily the most ghee I've ever consumed in a single day,
37:43
I was completely maxed out.
37:45
They take food very seriously in Amritsar and to the next level.
37:51
Might be the most desi ghee I've consumed in one day
37:54
and I feel fantastic,
37:56
but very ready to sleep.
37:58
And a huge thank you to Gurikbal
38:01
and to my friend Anubhav from Delhi Food Walks for arranging everything.
38:06
Go check out his amazing channel and his videos.
38:09
And also, go check out the next video if you haven't seen it already.
38:12
We went to the Golden Temple
38:14
and ate the world's biggest kitchen community meal
38:19
that you got to check out the next video
38:20
as well.
38:21
And thank you for watching.
38:22
Sure to give this video a thumbs up
38:23
and I'll see you on the next video.
38:24
Good night from Amritsar, Punjab, India.
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