I Tried India’s 10,000 Calorie Diet!! (Best Punjabi Food in Amritsar)

Yeah.

Oh, wow.

I know that reaction.

That takes it to the next level.

They say you haven't truly tasted India until you've eaten in Amritsar.

This city is home to the Golden Temple, legendary hospitality,

and Punjabi food that's so delicious, it will leave you in disbelief.

Today we'll be eating our way through this magical food wonderland,

and I'm excited to uncover the secrets behind the flavor,

and especially to find out why the food in Amritsar somehow just tastes better

than almost anywhere else on Earth.

Good morning, Gurikbal.

Hi.

Hi, Gurikbal.

Hey, nice to meet you, man.

And where were we at first this morning?

Uh so, we are at Pehalwan Kulcha.

This is one of the oldest spot in the city

and one of the most famous one.

They These are Amritsari Kulchas, which you won't find anywhere on this planet.

The Amritsari style Kulcha, right?

Yes.

>> >> So, this is Pehalwan uncle.

Okay, nice to meet you. >> owner of this place.

All right.

His father started this, and it's been there from since 1950s. 1950s, very cool.

Okay, great.

Oh, this place is buzzing.

It's so popular.

I love the action.

I love the energy, and of course they specialize in Amritsari style Kulcha.

And a Kulcha is a ball of dough.

And so, what they do is they first take the dough

and they kind of like flatten it out.

Then they fill it with a whole handful of mashed potatoes,

which is already filled with spices and herbs and onions,

and they fill that into the center, then they ball up the dough,

and then they roll it out into either They have two different versions.

One is a kind of like a full circle.

Uh the other is kind of oblong oval.

Then they move over to the tandoor, and then he drizzles it with ghee,

and then slaps that directly into the tandoor.

And after they're baked into the tandoor is the real magical special part of

the Kulcha making process.

Oh, and then the final move So,

once they the Kulchas come out of the tandoor,

then they get spread with the desi ghee all on top,

melting on top of the hot Kulcha.

Oh, what a move.

That smells unbelievable.

What is this one?

Uh these are the white chanas.

Okay.

And white ones.

Chickpeas, right?

Chickpeas.

Okay.

Uh boiled.

Uh nothing cooked, nothing fried.

Once you have the bite, you'll realize it.

It's absolutely amazing.

And then you have some condiment, some chutney with some vegetables in that mix.

So, what's the best way to to dig in, man?

>> Just uh mix a little of this.

Okay.

Grab a piece.

Look at how flaky.

Actually, I think I might just try it on its own first before digging

in.

But look at the Look at the crusty butteriness of this.

Oh, wow.

That is unbelievable.

So, you can feel all the layers, the crunchiness, the flavor of ghee, everything.

And I think because the ghee is such good quality,

it doesn't feel that heavy at first.

>> Exactly.

Exactly.

You know it is.

It's clean ghee richness, but all the different layers,

it's so crispy with like with like 10 different layers of crispiness and gooiness.

Then you've got the potatoes and all the spices inside, like that coriander seed,

the coriander flavor to it.

Yeah.

I cannot believe that first bite.

Okay, we have to try it with the chana now?

Yes.

Dip it into the chana.

Mix it with the chana.

You mix with condiment.

>> We can add the chana as well?

Yeah.

The chutney with the onions all together.

Yeah.

Oh, wow.

I know that reaction.

>> >> That takes it to the next level.

It It does.

The creaminess of the chana.

I love all that the freshness of the onions

and the acidity of

that chutney as well.

Is it a tamarind chutney or is it like It is.

What's that sourness coming from?

Okay.

That is unbelievable.

You've got the richness of the Kulcha with the refreshing tamarind sourness, acidity,

and all the crunch of the onions all together with the creaminess of

that the chickpeas.

This is something unbelievably good.

I expected it to be good when I was watching how they make it.

But nothing will prepare you for how good it actually is

when you take your first bite.

This is something truly world class.

Amritsari Kulcha honestly blew me away.

It's something you have to try in your lifetime.

But this is just the start.

There's still a lot more unbelievable food coming up.

>> >> After breakfast, we ended up going to the Golden Temple.

Amritsar is the center of the spiritual home of Sikhism.

We went to the Golden Temple.

I got a turban, uh and we experienced the entire langar,

where 100,000 people eat every day.

You can check that out in a separate video.

But now we're back,

and we are on our way to the next spot to continue with our

Punjabi food tour today.

>> >> And so, we have met up with Anubhav from Delhi Food Walks.

He's joined us now.

Anubhav, you were telling me

that this is one of the best jalebis in all of India.

Yeah, so they are like uh This is the name of the shop is

Gurdas Ram Jalebi Wale,

and they make it fresh in ghee right in front of you.

Jalebi I'm sure you would have tried it before.

Yeah, for sure.

For sure.

So, we make the batter of refined flour,

then we deep fry it in ghee.

Okay.

>> Once it is deep fried, we soak it in sugar syrup.

Deep fried in ghee.

It's like one of the most special sweet snack desserts

that we're going to try now.

Oh, these are hot.

These are fresh right out of the ghee, and then soaked in the syrup.

You can almost see like they're You can see through them almost, right?

>> Yes.

The syrup drenched in syrup.

Okay.

It's hot, yeah.

You break a piece.

Oh, very hot.

Very crunchy.

Mhm.

Wow, that's so crispy and crunchy, pretty sweet,

but like they're juicy

and full of syrup

and crunchy and crispy all at the same time.

Very good.

And very hot, very fresh. >> supposed to be eaten hot.

Mhm.

If it gets cold, you won't enjoy jalebi.

>> Yeah, it's got to be hot.

And there are different combinations.

Like here you eat jalebi on its own.

At some places we eat jalebi with rabri, which is like condensed milk.

Okay.

>> Some places we eat it with yogurt also.

>> Which cut the the sweetness.

>> Sweetness, yeah.

Oh, yeah, it is sweet and rich, but it's so good.

Oh, yeah.

Oh, we are navigating our way through the narrow old lanes of Amritsar.

The city is fascinating,

but we're on our way next to go eat at what is probably one

of the most historical,

most famous restaurants, dhabas, in all of Amritsar.

>> >> We are at Kesar Da Dhaba.

Kesar Da Dhaba is more than 100 years old.

Like they shifted the places, but the recipes remain.

Dal is slow cooked.

It's slow cooked for 12 hours.

That's their famous, their legendary dal.

I think that's the special part.

That molten ghee.

Oh, onions go into the desi ghee,

and wait to see what he's going to do next.

Oh, that chili powder goes in.

What a move.

It's like lava hot, boiling with the chili.

Wow.

He pours it onto the dal.

Smell that aroma.

It's incredible.

That was an incredible move.

That's their famous, their legendary dal.

Wow.

And then so, over on this side of the kitchen is where they have

all the tandoors,

and they're baking all the different varieties of breads.

The complexity of the breads, all the different layers in the flakiness,

and all the ghee that's involved.

Um and so, they're non-stop just making bread.

And then over here they have all the different Punjabi dishes.

Uh they're all vegetarian, but they do include paneer.

So, there's paneer dishes, like the palak paneer.

There's kadai paneer.

There's shahi paneer.

Many different types of paneer.

They all look so rich, all cooked with 100% ghee.

And then once the breads are done, then they get just drenched in ghee.

The generous usage of ghee here.

That is what it's all about.

Punjab, ghee, Amritsar.

It's incredible.

Look at how crispy that is.

These recipes, the breads are so complex.

And that dal, I cannot wait.

My mouth is watering.

We need to go eat.

>> Let's go.

Wow.

Oh, and crunch at the table.

>> >> Oh, let that all that desi ghee absorb.

Wow.

So, here it is.

We got the thali with all the different dishes, the palak paneer,

their legendary dal, and then those parathas.

What's the the correct method of digging in?

Uh just take a small piece of the paratha.

Oh, this one is the potato paratha.

And dip it in the dal and have it.

Urad dal.

Urad dal.

With the ghee splashed on top.

Oh.

Wow.

That's a true taste of Punjab.

That is That is good as it gets.

The crispy paratha, I love all those herbs in there.

It's amazing how it still stays crispy even

though it's been drenched

and soaked in ghee.

And then that dal is incredible, like so creamy.

You taste the richness of the ghee.

And then you even taste like

that chili-infused ghee that he poured on top.

It just bubbles on top.

That combination is irresistible.

I cannot believe the crispiness

and all the spices

and the coriander seeds in there,

too.

The onions, the flakiness, the ghee, and that dal is absolutely unbelievable.

Go for it.

It's so rich, but such good quality.

No wonder this place has stood the test of time for 100 years.

An Amritsari staple.

Yeah, anyone who is coming to Amritsar, they have to come to this place.

It's a ritual for them.

They >> Mandatory.

Mandatory.

They'll come to this place, have their lachha paratha thali,

then only your trip is complete.

Otherwise, it's like incomplete.

They have to come to this place.

Unless you have been to this dhaba, you haven't been to Amritsar, right?

Now we can say we've been to Amritsar.

Okay, next up I'm going to try the palak paneer,

the spinach with huge cubes of paneer and full of ghee.

Oh, that looks so thick and rich.

Okay.

I've had I thought I've had palak paneer before in my life.

But this might actually be the real pinnacle.

That just dissolves in your mouth.

Both the paneer and the palak,

everything just melts in your mouth leaving you with that crispy paratha.

It's so rich, it's so flavorful.

Okay, I'll go over the plain paratha.

Okay.

Scoop on that piece of paneer.

Wow.

It has so many so many crispy layers.

You make a pocket.

Yeah, make a pocket.

>> >> That's That's the next level of palak paneer.

Okay, I'll go for some of the raita.

It's boondi raita.

Boondi raita.

>> What's boondi?

It's made up of again chickpea flour.

Okay, the raita will kind of cut the richness.

That cool refreshing yogurt.

And there's also some salad, some onions as well.

A pickle?

>> This pickle.

Just take a small bite.

All right, I'll take Eat this onion?

Very small bite, yeah.

That's it.

I'm going to take a small bite of the mango achar.

It's just to change your palate.

Like you want to add some tanginess, you can have >> So good.

So this is a chickpea flour Besan roti.

Roti.

And again, that crumbled ghee soaked.

I'll try this one dipped with the chickpeas since we haven't tried the chickpeas

yet.

That's like chickpeas on top of chickpeas.

Yeah.

And again, chickpeas in all forms and shapes are delicious.

But I love And in addition to all the richness and the ghee,

I love the herbal content.

So much coriander.

And if you look closely, you can see all the coriander seeds as well.

So every now and

then you'll bite down on a coriander seed

that gives you this burst of like citrusy flavor

that just powers it

as well.

With the onions.

Yeah, this place is phenomenal.

No wonder people have been eating here for 100 years and more.

That was an epic meal.

And coming up, we still have Amritsar's best chicken.

And we'll go to a restaurant where they take legendary Punjabi hospitality to the

next level.

But first, let's try some local street food favorites.

Just a 5-minute walk down the road,

we're at the next spot to try something called paneer bhurji.

Whole of Punjab is known for milk products.

One of them is paneer.

So they here they make paneer bhurji.

Like the way you have scrambled egg, here you have scrambled paneer.

Amazing.

Like a fried paneer.

Yes, and you eat it with sliced bread.

Okay.

Oh, that's the paneer hand-crumbled into the spice into all that masala.

>> >> Oh.

Sprinkled with some fresh coriander.

Look at that sizzling.

And you can see, yeah, it does almost look like scrambled eggs.

That's But that's all paneer.

Oh, and you eat it with the the normal bread.

It really does look like a spiced scrambled eggs, but it's all paneer.

No eggs in it.

I'll just try one bite first of the pure bhurji.

Oh, wow.

That is so rich and so tasty.

And those little like curbs of paneer

which have just been broken down

and scrambled absorbed with all

that flavor in the masala

and the crispy onions

and the freshness of the coriander.

Oh, that is so much flavor in one bite.

And so rich and powerful.

Next bite, pick a piece of the bread,

soak up the bhurji or grab a whole bite of it.

And then after that, I'll dab it into the sweet chutney, mint chutney,

and some onions all together.

And that will up the stakes.

You add even more layers and dimensions of flavor with the sour chutney,

with the mint, with the crunch of the onions all together with

that rich paneer and the bread,

like just plain white bread.

It's perfect because it just absorbs all that flavor.

Oh.

This is superb.

Man, this is Punjabi food is just never-ending deliciousness.

Yeah, insane.

Incredible flavor.

Another extraordinary dish, Punjabi dish.

Amritsar.

Next up, just a really quick stop to try some pakoras.

There's a friendly man here selling a variety of pakoras.

These are deep-fried snacks served with chutney.

Oh, and then loaded up with some chaat masala.

Okay.

Nice.

So that's like a proper evening snack for North Indians.

They'll have pakora and a cup of chai.

Perfect.

You want to have some?

All right.

You want to have another I'll have maybe this one I've never tried before.

>> Okay, I'll try some of the Dip it into the chutney.

The aloo.

I'll try this This is my father's favorite.

Okay.

Chutney with a little bit of onions.

Sprinkled with the chaat masala.

Oh.

More paneer.

That paneer which has been deep-fried, so it just melts and it's crispy.

I love that chaat masala on it.

That spice and then just those tangy chutneys.

Fantastic.

And then also the the taro.

Yeah, not common to find here.

Oh, yeah, the texture of taro.

That really like creamy starchiness, almost a little stickiness as well.

And with that crispiness, that marinade, that sprinkle of masala.

Yeah, fantastic.

Guaranteed everything is tasty in Amritsar.

Oh, we walked to the next place.

We're at another dhaba where they have a very unique specialty.

So I'm here with Chef Mao.

He looks like someone you can trust with all of your culinary wants

and desires.

So now he's going to make us the karore, the goat feet.

I'm excited to find out how he cooks them for us.

All of the different masalas go in.

Oh, he adds in some ginger, some coriander.

You can just see his experienced mastery of the dhaba.

And after he takes out the trotters, now he's just kind of like thickening,

reducing it down, the gravy.

So then he finishes it off with butter,

a big chunk of butter right there that's just melting into it.

So we've had a lot of vegetarian food, which is called veg in India.

And across India, you'll find a lot of veg.

But especially at night in Amritsar is

when you'll find more

and more non-veg,

the heavy meat-based dishes coming out.

And so we are getting started on the non-veg dishes this evening with something

significant,

karore.

Karore makhani.

Oh, man.

You see like they eat all parts of the animal.

Yes.

>> From brain to the feet.

It's like widely eaten during the winters month because it's like good warming food.

Warm warm your Warm your blood.

>> Yes.

>> >> And then it's served with the We got some paratha.

Some more bread.

Pudina paratha.

But this one is different also.

Even though it's it is kind of like that layered paratha,

but then they put on sesame seeds, nigella seeds,

and the touch of this paratha is the dry mint

that he puts on before he bakes it.

And then also served with some radish

and onions to go with it to kind of contrast the richness.

Okay, Anubhav, you go first.

Okay.

Chef like really simmered it down until thick, like a stew.

Yeah, yeah, yeah.

Oh, yeah.

You can already feel the gelatin of it.

That's the whole foot right there, just kind of separated out.

It's almost like a super stew.

Mhm.

It's like all the fat is melted out into that stew.

The thickness of that collagen has melted out of the foot.

You taste the ginger in there, too.

That extra coriander and the chili in there, too.

Phenomenal.

Okay, let's try the foot next.

The foot jelly.

Just melts.

Oh, oh, literally slid off the bone.

The tendons.

Very good.

All the skin, all the tendon.

It doesn't require teeth.

>> Yeah.

You could be toothless and eat this.

After experiencing the richness You can see the stickiness Stickiness should be >> Mhm.

That's what I Yeah, your lips start to stick together,

your fingers start to stick together.

From there you can kind of taste with some of the onions maybe to

freshen your mouth.

Now you try it with the bread.

>> And then we should try it with bread.

Okay.

With the ghee.

Ghee and butter is in everything.

>> Yes.

Grab some of the the jelly and just absorb it.

You really taste that that dry mint, that intensity of mint.

No, bread is good on its own.

Mhm. >> don't need anything with it.

You could actually eat that bread on its own, yeah.

But it's so full of that ghee,

all those layers of crispiness that we've become familiar with today.

But that extra touch of mint is really nice.

And it pairs really well though with the the stew and the the gelatin.

It's like a croissant almost, yeah.

Yeah, yeah, yeah.

I like that texture. >> literally the bread is so flaky, it's like a croissant.

So puffy and flaky.

What a combination.

Another award-winning Punjabi dish.

Apart from Harode, they have all wide varieties of chicken dishes like sag chicken,

chicken curry, butter chicken, all that.

But that will be trying at next place.

Okay.

We have a lot more to eat.

The night has just begun.

And from here we are jumping into a rickshaw to go to the next

spot.

But that was great.

That that Punjabi food is it's heavy.

It makes you sleepy.

But it is so rich and so tasty.

Unbelievably good.

Hard work here.

Yes, we need more calories.

And the winter is cold, too,

so So they gain all the calories and they work.

Yes, we can handle the calories.

Except all we do is eat.

Yeah.

What we are doing is just gaining the calories.

So before our next meal,

we decided to stop to have a tea to digest.

And we're at the most famous legendary tea shop in Amritsar, Giani Tea Stall,

where they make what looks like some of the greatest tea you'll ever have

in your life.

And they make the tea in these brass pots.

He adds in the milk.

Milk is very famous in Punjab, as you already know, dairy.

Then he adds in the tea.

He crushes in fresh cardamom directly into the tea

and a whole like chunk of ginger goes in.

He boils it until it froths up.

And then with accuracy, he pours it from elevation into your cup,

giving it more frothiness.

That looks incredible.

He is a master of tea.

Okay.

Namaste.

Thank you.

Thank you.

He has conquered tea.

One of the things I love what they do here is they make it

cup by cup.

They don't make it in a big batch

and it sits there

as it goes.

It's like cup by cup.

Oh.

Oh, that's so soothing.

Oh, that milk is so good.

The strength of the tea,

that you really taste the power of the cardamom and you taste that bite,

that like that heat of the ginger in there.

That cardamom and that ginger elevates it.

Every now and then you get one of the cardamom seeds

and that just gives you an extra floraliness.

>> >> Thank you.

Thank you very much.

Thank you very much.

The tea was fantastic

and that ginger is going to help in the aid in the digestion.

But as it starts to get dark in Amritsar,

it brings a whole new life and energy to the city.

And people are known Punjabis are known to stay up late into the night

eating late into the night.

So let's see what kind of food we're going to try next.

So we are at Beera Chicken House.

This is a legendary restaurant in Amritsar known for roasted chicken and keema naan.

Hello.

Nice to meet you.

How long have you had this restaurant?

More than 50 years. 1970, okay.

So uncle wanted to show us the picture the picture here

when he hosted Anthony Bourdain.

So we're in the kitchen now.

Yes, chef is here.

And actually so it's they call it tandoori chicken

but it's actually like grilled chicken on the fire,

on the grill, to my surprise.

This place is legendary, 50 years.

And that chicken marinade and that is an incredibly hot fire.

Roasting.

My face is peeling.

And is this like a desi chicken?

It's a small chicken?

Okay, broiler chicken.

Oh, and a little bit of masala goes on.

The chicken is ready.

Now we're moving over to the next station to see their other famous dish

which is keema naan.

A quarter of a kilo goes into the naan.

Oh, they're going to make a lot of keema naan tonight.

Meatballs that are going to go into the bread.

What a dish.

That's an impossible amount of meat goes into the bread.

Oh.

The ghee.

The desi ghee goes on.

And then that goes into the tandoor.

Oh, and I love how all the tandoors are burning wood here.

Oh, and then that finishing roast on the fire.

Oh, oh, yeah.

Yeah, and it's hard to believe

that all that keema is stuffed within

that bread.

But it's not over yet, of course.

It needs to be painted in the desi ghee.

Chicken smells incredible.

It's like you smell that spice, that masala finish.

It's charred.

Served with a beautiful chutney, served with onions.

All right.

Okay.

Take any piece you want.

>> Maybe I'll go thigh.

Oh, and here comes >> keema naan.

And as we're about to take our first bite,

the the keema naan has arrived.

But we'll we'll stay with the chicken first.

Okay, just just the pure bite first.

Just that chicken.

Oh, wow.

And it's so soft.

It's so soft.

Almost has like the texture of a spring chicken

or like a like a baby chicken

because it's almost like milky

and creamy and so soft,

yeah.

Nice and salty.

That sprinkle of masala embedded with the fire of the smoke.

In fact, they use small chicken.

They don't use like chicken more than 800 g.

>> So it is a young chicken maybe.

It keeps it really tender.

It's so moist.

And it's like that flavor has just literally gone to the bone, yeah.

Really tasty.

Yeah, you do taste that pepper.

But I do want to try that that chutney on my next bite.

Yeah.

Yes, that mint chutney.

With that mint, coriander, that acidity, superb.

Amritsar does it again.

Absolutely delicious.

Coming to Punjab, I actually wasn't expecting the varieties of bread.

But the bread, it's like some of the best bread baking,

tandoor skills that you'll see in all of the world.

>> Yeah.

And they like there's a stuffing.

Every kind of thing is stuffed into bread.

This one is the keema, so it's like minced meat >> Yes. mixed with spices,

mixed with onions.

Oh, yeah, the baking skills of Punjab is next level.

Okay, let's try the keema naan.

Oh, that's going to be flavorful.

Loaded with spices.

Yeah.

Again, the coriander seeds, yeah.

The pepper in there.

The onions.

So many coriander seeds are there.

And green chilies also.

Yeah, lots of green chilies.

Again, another fantastic bread.

You can try it with this curry also, chicken curry.

Mhm.

For the keema naan.

Let's just dip it into the the chicken gravy.

It'll be better with that.

Mhm.

Well, I think it gives it like a more of a buttery taste to

it.

Mhm.

Keeping it juicy.

Adding that liquid to it.

And another layer of spices.

And that flavor of the chicken fat.

Maybe the chicken fat is what it what's really contributing to

that that curry sauce.

Fantastic.

Perfect combination of the tandoori chicken with the keema naan all together.

>> >> So, just 100 m down the road,

we're at the next spot at a place called Makan Fish

that has been open since 1962

and they are famous for Amritsari Fish Fry,

which is known throughout all of India.

It's a type of catfish,

which is marinated and one of the distinct spices that's used is carom seeds

and then it is fried in mustard oil.

And this place has been doing it for generations.

Yes, he is the the owner.

And the family.

Oh, yes.

And you were saying that they they fry it twice, right?

So >> twice.

So, like say this half done

and then they leave it for rest for some time.

When someone places order, they again deep fry it in mustard oil.

Okay, and it's pure mustard oil that they're frying it in.

Okay.

Oh, you're left with a boneless fillet.

It's very convenient, deboned for you.

Then it gets that famous masala that chat masala that hasn't changed.

Okay, so this is another one of the absolute must-eat dishes

when you're in Amritsar.

>> Yes.

And it smells so good.

We should try the fish on its own first, the plain fish.

You can see like the flakiness of it.

Oh, yeah, that's hot, too.

So hot.

Oh, it's buttery, oily, the catfish oils.

Oh.

So fresh.

Mhm.

Buttery.

Literally is like buttery fish that just kind of melts in your mouth.

The catfish oil and that is so much flavor as well.

All of that masala.

You can taste the carom seeds.

It's very good for digestion.

So, whenever we have stomach pain also at home what we'll do,

we'll have some carom seeds with black salt.

So, it's medicinal.

Medicinal as well.

And they kind of have like a like a little bit of a floral

Yeah. floral flavor,

right?

Yes.

Yes.

Yeah, that fish is incredible.

Now you try the fish with chutney and with radish.

>> Let's do the chutney move.

The chutney is there for flavor,

but it's also there for digestion for the stomach for the balance.

>> Yeah.

That really refreshes your palate.

Oh, the chutney is amazing.

I think it's better with chutney.

Mhm.

Huh?

It enhances the flavor, right?

It kind of balances it all, yeah.

The chutney has this acidity to it.

You taste the mintiness of it.

And then that crunch,

the juiciness of that that crispness of the radish all together.

Oh, it's so good.

Yeah, with the chutney it's superb.

Wow.

I love it with that chutney.

The most famous Amritsari Fish Fry known throughout India.

>> Yeah, whenever you try Amritsari fish, I think it should be like this.

And this is the place to come.

Between you and me, we came here just for the fish fry,

but they were so accommodating.

They wanted us to try more and more.

And the dishes that came out next were worth waiting for.

>> >> Uh here's my brother, my father.

He's making mutton tikka for you.

Okay, mutton tikka.

Yes.

Oh, man.

Okay, we're going to try the mutton tikka now.

Oh.

So, the recipe is same since 1962.

They haven't changed the recipe yet.

Oh, wow.

Maybe we should try one.

Look at that char, literally out of the tandoor seconds ago.

Oh, wow.

That is melting off the bone.

Oh, there's so much flavor.

I cannot believe how crispy it is on the outside.

How juicy it is on the inside.

That marinade goes all the way to the bone.

That finishing masala and that acidity of the lime juice.

Oh, this is phenomenal.

>> >> Next up, we're going to make butter chicken.

Desi ghee and these are copper pans, too.

Oh, man, I love the amount of garlic and ginger that goes in.

And the gravy goes in.

And then onion gravy goes in.

Onion and cashews.

Oh, what a gravy.

And then you got to have tandoori chicken.

Okay, it's got to be tandoori chicken.

So, the layering of flavors.

That goes into the gravy.

Salt.

Garam masala.

Oh, a little vinegar, okay.

Fresh cream.

Oh, make it so rich and creamy.

Oh, that's the Punjabi touch.

Butter chicken.

Butter chicken.

Hot to it.

Look at that gravy.

Oh, with a little more cream on top.

No, this is Punjabi.

Punjab butter chicken.

>> Oh, yes.

Oh, man.

Food is so good.

>> Yes, here's how they put it inside.

Yes.

Oh, and a little more coriander to finish it off.

And some ginger, the layering of ginger.

That is unbelievable.

The butter chicken looks so thick and rich.

And we have some butter naan to go with that and some garlic naan.

Of all the breads we've had today,

this is our first time to have garlic naan.

Oh, but you know this is steps above every other garlic naan.

Look at that flakiness, crispiness and of course, butter.

And you know it's a good butter chicken when it's bone-in tandoori chicken,

the real way.

Wow.

That's so rich and flavorful.

I love the flavor of ginger, the cream, the coriander in there.

And they just kept on layering it, all the different flavors layered upon layer.

And then adding in the chicken,

which is already embedded with the tandoori seasoning and marinade and smoke.

It's just layers of multiple dimensions of flavor.

Yeah, let's try a piece of chicken.

Oh, wow.

That's same tandoori chicken we had in the kitchen,

but there's just loaded with that gravy.

The balance of tomato, the nuttiness of the cashew and the onion gravy.

Oh.

And that chicken.

Yeah, that is real deal.

Phenomenal.

One more bite of that that gravy.

That's incredible.

That will hit every taste bud you can imagine with richness and flavor.

Oh, man.

Amritsar has outdone itself.

We were honestly supposed to go to another restaurant,

but after this full day of Punjabi food

and easily the most ghee I've ever consumed in a single day,

I was completely maxed out.

They take food very seriously in Amritsar and to the next level.

Might be the most desi ghee I've consumed in one day

and I feel fantastic,

but very ready to sleep.

And a huge thank you to Gurikbal

and to my friend Anubhav from Delhi Food Walks for arranging everything.

Go check out his amazing channel and his videos.

And also, go check out the next video if you haven't seen it already.

We went to the Golden Temple

and ate the world's biggest kitchen community meal

that you got to check out the next video

as well.

And thank you for watching.

Sure to give this video a thumbs up

and I'll see you on the next video.

Good night from Amritsar, Punjab, India.