Kerala Street Food Marathon!! Extreme South Indian Food!!

In this video we try to survive a week with

street

food

. We have come to one of the most diverse coastal states in India, known locally as God's own country. Welcome to Corella, the undeniable epicenter of spices in India, along with its long, green landscape. picturesque beaches Carella has mind-blowing

street

food

, from the cheapest food you can find in South India to India's most controversial dishes, dishes that could get you killed or, worse, could land you a serious sentence in the system judicial. This is survival of the tastiest in Corella. and we will begin with a dive into the vast backwaters of this state, discovering seafood delights you have never seen before, beginning our ultimate seafood getaway, we will dive into one of Carella's most legendary dishes, fish bathed in a thick batter and wrapped . inside a banana leaf, this bag of flavor will blow your taste buds to the moon, let's be p presenting the medium poli chatu, the word means fish and poli chatu means baked in a banana leaf, this dish features the fish Pearl spot, a celebrity who won the prestigious state fish title in 2010 for making this dish.

Start by carefully decalcifying the fish and scoring it on both sides, revealing the firm flesh that will soon be combined with a little Heavenly Masala. Next, put a few tablespoons of coconut oil in the pan and then fenugreek. seeds mustard seeds fresh ginger garlic red onions and Cur leaves now grease the pan with a little more coconut oil Hug a red chili powder tornado gar Masala turmeric coriander Fen black pepper and a pinch of diced tomatoes Stir as if owe you money and stir in a splash of tamarind water to get that Tangy Zin, add the fish and vary it with all the spices, then add the coconut milk and cook for 10 to 12 minutes to remove the liquid, until the leaf of banana is all drained, cover it with a thick sauce almost with pieces. and wrap the fish like a burrito, give it a little spa day in the tray of water, and steam it for a further 10 minutes before serving.

You'll know you're right when you wish you could trade places with a plate wrapped in banana leaves. all warm and nestled there, the fish concoction releasing bold and spicy flavours, the fish has a firm flaky white flesh that perfectly absorbs all the spices and love that has been added to it. Which food toes the line between a rarity and a delicacy, no, it's neither a giant worm nor an

extreme

ly smelly durian, it smells like fruit, we're talking about a sack of fish eggs, get ready for one of the coolest looking seafood dishes. strange that you will find in Carella, it has been 40 years, the restaurant was founded by her. father in 1983, actually he is a person who would love to serve happy and tasty food, so he just opened the restaurant, most of the customers are over 40 and they always say that, like his nostalgic feeling with that sauce with my fish curry and everyone says hello to gaboli, fry up a much-loved local delicacy made with the egg sac of The Humble mullet fish and an ingredient affectionately called Indian caviar, although it won't make your bank account cry like the elegant black sturgeon caviar or beluga, still has its own charm.

This delicacy has caused quite a stir, especially on the east coast of India, causing the price of the fish to skyrocket. Get ready, this dish could set you back a staggering $6. Start by cutting the egg sac into seven or eight slices in a bowl, crack one egg but discard it. the yolk mix the egg whites with red chilli powder black pepper salt turmeric powder ginger garlic paste coconut oil and a bunch of curry leaves then cover the fish roe with the mixture making sure all sides are covered now It's time to fry, place the eggs in a pan and add a pinch of fresh curry leaves, give it a whirl and add green chilli slices once they are golden brown, serve it with onions and tomato slices with a crispy batter on the outside, followed by an explosion of soft fish eggs in your mouth, open the delicious The taste of hundreds of small fish melting on your tongue is an experience you won't soon forget: it's a duo of caviar and curry, all at a very affordable. coochi Seafood comes directly from its extraordinary backwaters, a fascinating network of rivers, lakes, canals and lagoons.

Spanning half of the Corella State, it is where freshwater rivers meet the salty Embrace of the Arabian Sea, nurturing an ecosystem with diverse species, crabs, frogs, mudskippers, Skippers, you name it, our next dish is a testament of this aquatic treasure, freshness. Café Café was here a long time ago We renovated the place in the place we are seeing now 8 years before the dish is common in our homes as part of Tourism. We just introduced you to a coffee that is clam that is available here. It is small in size. We call him Kaki. Something similar. which is available elsewhere it is called muscles it is called kumaya which could be a little bigger let me introduce you to Kaka Masala, the delight for clam shell enthusiasts, it is the classic and easiest way to enjoy these B valves in the region Also, with clams in abundance, it is practically a universal recipe known to everyone here, prepare it by seasoning the fresh clams using their secret homemade Masala mix, add coriander powder, salt, red chili Masala cashmir and rub them well to ensure that the flavors are filtered and then the oil.

Add the tawa and add our clams, followed by a hand of curry leaves, a splash of oil and sliced ​​red onion, mix well before adding the sliced ​​tomatoes, finally top with fresh coriander and serve with sliced ​​cucumber and tomato . Initially you will experience the deliciously spicy and salty Masala, then the clams bring their earthy and briny vibe joining the party, these tender mollusks have a great ability to absorb all those spicy seasonings, this is dun carella style seafood if you are still with us and Honestly, I don't. See why you wouldn't, then you're in for a real treat prepare yourself for a pickle Revolution Koreans have kimchi Germans have sauerkraut and the rest of the world I guess maybe pickles, but did you know you can pickle fish too?

Get ready to explore this unique and iconic curiosity straight from the heart of the sea. Meet AAR, the original fish pickle straight from Corella. Legend has it that Indians have been pickling since about 2030 BC. C., meaning they were probably trading pickle recipes with dinosaurs, yes, enter. Nan Manadan Pickles, where the owner turned this ancient tradition into a pickle empire that offers more varieties of pickled fish than fingers and toes, unless you grew up near Fukushima, now it's well 30, they have 30 different types First. take those tuna cubes and give them a shower of spices with chili, turmeric and salt, now let's get the pan sizzling, dip in CES oil with our fish, then it's about the 18 flavor team fenre check mustard seeds check oh I guess which is just those two things you roast and then you transfer a few tablespoons to the other pan of oil to give it that hint of flavor, then you add garlic and I'm talking about an ungodly amount of garlic, like a big bowl of garlic, It's so much garlic that it is considered a hate crime against Vampires add ginger paste, green chili and let it cook for 7 to 9 minutes.

Meanwhile, they take the rest of the roasted fenugreek seeds and grind them into powder. Now add red chili powder followed by ground fenugreek powder and vinegar. Now they add a little. tablespoons of white pepper and our fried fish, finally let everything simmer for 20 to 25 minutes and serve the Masala is like a spicy Tangy Tango on the tongue, crispy on the outside and a little chewy on the inside, this dish is a rollercoaster with a loose wheel for your taste buds will leave you deliciously bewildered in a few days India has bragging rights with more than 4,500 miles of coastline along with a huge shrimp and prawn industry an industry so massive that it represents a huge 15% of the world prawn production our next plate features a world jet configuration pration making its way from these shores to Plate all over the world so we just started 6 months ago and our crowd is actually like a family of celebrities and uh , the young prawns, the cost depends on the sizes, once we arrive, it depends on the Catch, we have an authenticity, we are doing it in a special way where you can't get anywhere in Coino, maybe in Kerala, come into Cafe Utopia , the coolest spot in town, started just 6 months ago and has already cemented its place on the local scene. to fame garlic butter prawns bring Mediterranean vibes straight to your plate while celebrating the chef's childhood prawns Tales from India first things first prawn prep 101 the cleaning drill say goodbye to the poop vein of the pra as we take these Indian-born beauties on a culinary journey Next, World Tour give it some Mediterranean love: a lemon dip with a splash of salt, pepper and olive oil while the prawns marinate.

It's pasta time. Slide the pan with olive oil, add the garlic and chili flakes, and then let the spaghetti break up the party. things up, then let the pasta strut, now it's time for the sauce, start with butter, garlic, capers, cherry tomatoes, parsley, a splash of lemon juice and that's it, finally it's the pra's turn to go grilled, a sizzle here, a twist there, as long as you get that perfect shade on the hot tawa while that happens, sauté some zucchini, capsicum, broccoli, carrots and cauliflower in butter, serve everything on a plate and serve this dish is a harmonious blend of Mediterranean ingredients and the sincere dedication of Indian chefs if you want true fusion cuisine.

I think we found it after a day full of Carella's most unique seafood. It's time to tiptoe into the dark alley of this state's culinary playground. Yes, I'm talking about where all the naughty kids have fun. We are talking about The Forbidden. We are talking. about banned foods that could even cost you some jail time in other parts of India, so what exotic culinary treasures are worth this kind of risk you're about to discover in the great saga of banned foods in India? Keep in mind that India, being predominantly Hindu, has about 20 of its 28 states that turn their backs on this protein.

Cows and bulls have a revered status in Hinduism, while in religions such as J ISM and Buddhism there is a tradition of respecting these animals, resulting in their non-consumption. except, of course, at Kella, at this coochi meat corner you get a hall pass that appears in delicious forms, as in our first divisive meal of the day, say hello to the meat roll born from the classic carella meat ulti uuri that It generally accompanies Pata bread. but here in this 117 year old kitchen the owner thought hey what if we wrapped the leg around that curry and then a new dish came up that went viral and has been flying off the shelves for the last 6 months Guys, is this here?

It's the magic of rebranding, start with MAA or white flower dough balls, roll them out and execute a clever fold, the secret behind that amazing flakiness, after a 10 minute nap, roll out the dough once again and roll it out on a very hot flat surface, sprinkle a pinch of ghee and flip once golden, stack the buns and mash them for even more flakiness now for the P sa beef ulatu curry made with meat cubes, tons of onions, milk of coconut and a secret spice blend, combine the two similarly wrapped entities and serve. the freshly baked flaky Pata is a wizard of crispy, layered textures as pillowy as the belly of a cloud, then you have the curried meat.

Heavenly spiced beef cubes infuse our doughy companion with their rich, flavorful essence. It's so good that it will make you temporarily forget. about the beef gang until you venture beyond state borders, that is, into the world of Indian slaughterhouses. Stories of questionable hygiene and the dangers derived from meat are like urban legends. The rabbits in particular took the brunt of it. Landing in a sticky mess in 2014. The food of India. The regulatory authority gave a red card to the slaughter of rabbits along with dogs, cats and camels in Corella, the rabbit gang rose up a few years ago, but that doesn't mean Thumper still doesn't get the attention, so today prepare yourselves like us. discover one of the most controversial proteins in gella introduce produce carella roast rabbit now I've had my fair share of rabbit Encounters in the Philippines it almost looks like chicken breast in Jamaica it's a famous meat not on the block you know even in Vietnam wow, that's really good, I didn't think thatI wish so much the rabbit most of the time had a drink in his hand and at this coochi restaurant it is no different, welcome to the Nur ttty shop, where the drinks flow as freely as the stories from its 50-year-old walls antique, roast rabbit or rabbit dishes are mostly found in toy shops only in Kerala, so to try rabbit people come to toy shop.

Start by adding diced rabbit meat in a pan, add water and season with turmeric powder. chili powder, minced garlic and mustard oil, let everything cook for 10 minutes before adding the dyed chili powder, more salt, ginger, garlic paste, sautéed onions, black pepper and coriander powder, let it cook for another 20 minutes until the juices evaporate, this dish could be the reason they got up. the rabbit ban because, seriously, who could resist this, especially if the six drinks in some pieces of rabbit meat are tender and others are chewy, but both burst with wild flavors and, hey, if there are a bone or two Small ones, consider it an unexpected crunch just to keep? exciting things you've probably heard Stories of people who wear masks to avoid inadvertently harming microorganisms with their breath these individuals follow jism a religion that avoids all forms of violence won't touch meat, onions, garlic or even root vegetables, according to them, plucking them damages the plant, so our next dish is a heavy stew that is your absolute sworn enemy, sorry guys, buffalo meat and stew, the stew is predominantly made by Syrian Christian families.

This stew is only made for the big shots they know, like birthdays, weddings, or just the Regular I need some joy in my life, on days when I'm a sea4 ​​coastal state has it present on the menu, but we also have the same number of low plates. I must say that in the city we see between 400 and 500 clients every day. We usually consume between 8 and 10 kilos of beef daily to prepare it. Start by heating a few tablespoons of coconut oil, add whole black peppercorns, star anise, cinnamon sticks, cardamom, green chillies, fresh ginger slices and curry leaves, then our first Jane's no-no ingredient, red onions, but wait if you already got your toes wet and Janis.

In these next ingredients there are definitely carrots, unadded potatoes and the infamous full beef with coconut milk which will make it a deliciously thick stew and then served in a crock pot along with a pom pom, a rice dough pancake traditional that brings together creamy strength. The flavors of coconut milk with the robustness of buffalo meat create a comforting and bold flavor. Add those root vegetables and it's a winter delight. Suitable for a feast, it's the kind of stew that will make you feel pretty guilty about enjoying it too. a lot, especially if you're of Jane's persuasion, let's talk about pork, it's a red flag for certain communities like Muslim Jews and some Christian groups, but if you're a pork lover, this next dish will take you to Paradise, this is a complete singer.

Pork specialties because this is the Metropolitan City, there is no other pork restaurant, this place serves some of the most delicious pork ribs you have ever tasted in Carella, mostly the Christian community is eating pork pig. controversy within the local Islamic community for the last 3 years and at the same time tempting everyone else's taste buds, there is a signature dish, giant pork ribs, that keeps carnivores coming back for more every day, now They weigh between 50 and 60 kilos, so many people, huh. interesting because they do not have the option of preparing these pork ribs at home. Step one.

Simmer the ribs for 4 to 5 hours in turmeric-infused water. Step two. The marinade in a bowl combined curd, olive oil, turmeric, onion powder, garlic powder and sweet. paprika powder step three, spread this deliciousness all over the boiled ribs step four throw these spicy ribs on the grill for 15 to 20 minutes, spread more marinade for that delicious plate of glaze and sprinkle with chili flakes and fresh cilantro, then serve with a side of carrot and onion salad, one bite of these ribs will make you forget about the hot debate surrounding pork at Corella, at least temporarily, the exterior glaze is so caramelized it's like it's trying to sweeten your taste buds taste and that meat is super tender and practically falls off. the bone thanks to all that delicious fat that keeps it moist and happy.

Oh and the salad, there's not much to say about the salad, it's just here for moral support. Rivers of clarified butter and seas of fried delicacies have caused a stir as Indian states as Punjab and Rajastan take a bold step: an unprecedented ban on fast food to address the health crisis. These places should offer a tribute to pizzas, burgers and soft drinks in and around schools. Well, it might seem like a tragedy for my junk food-loving American soul. Corella has come to the rescue welcome to the grill lab the zen master of fast food restaurants and if you can't find your inner peace in this space you can find it in his best selling dish the messy burger is the kind of mess that is a beautiful mess waiting To consume start by giving the burger bun a nice buttery brown on the grill while it toasts present the star of the show The Patty here they use beef patties, a controversial protein in India as we have discussed place a patty on top flat and crack an egg on the side flip the meat top with pepper sauce and a slice of cheddar cheese spread spicy mayonnaise on both buns and pile on our meat burger, but wait, there's more, insert a chicken fillet, washed and floured egg Topped with hot oil and Fry until golden and crispy, place it on top of the burger and unleash a cascade of toppings, basically all the sauces in your cabinet, then another slice of cheddar cheese, the extra egg sauce, cheese sauce and a Sprinkle crushed nachos pleats and serve with fries on the side. creation is like an edible rebellion the messy burger is a chaotic celebration a wild mix of goodness squeezed between two buns if you think nothing is too good then you've met your match, we leave sinful indulgences in the rearview mirror and make our way toward a realm of forgiveness, more like a financial forgiveness, luckily for us, Carella has some epics, swapping food that won't break the bank, but the question is: can we survive a whole day on a budget of only $5?

First, let's find out that we are going to drive directly to a Sharma factory that produces between 2,000 and 3,000 pounds of meat a day. From here we will follow this meaty saga to a shop where they transform it into one of the most affordable Shawarma sandwiches you can find. You'll find all over India, in the realm of culinary wizardry, the reign of Shawarma, a Middle Eastern marvel where cut meat is stacked, rotated and theatrically shaved for your gastronomic pleasure, but wait, this Corella restaurant reinvented the Shawarma and placed it right between two hamburger buns, providing a charming, inventive and economical fusion.

It all starts at the Shawarma Factory, where between 200 and 250 pounds of chicken undergo a serious spa treatment to make sure each piece is clean and boneless. Then it's time for the vacuum cleaner. Wait, did I read that right? a vacuum machine apparently this machine not only amplifies the flavor but also speeds up the marinating process, taking it from 24 hours to 20 minutes, add the Masala made with Indian spices and then let the machine do its magic to get the result. They are perfectly marinated pieces of chicken ready to take center stage, now comes the fun part of stacking those flavorful Indian spice infused beauties onto a giant stick, each of these towers is a towering flavor of over 200 lbs. , then the meat is grilled to crispy perfection in the restaurant while they shave the meat layer by layer tempting for the grand finale take the burger bun spread some mayonnaise on both sides top it with sliced ​​red onion our sliced ​​chicken meat a splash of mayonnaise slices of jalapeño and lettuce throw it in the Panini toaster for a while and then serve it despite being marinated for only 20 minutes, the chicken absorbs an explosive blend of traditional and vibrant Indian spices from the Middle East, it's a cultural dance in your mouth, wrapped comfortably in a hot toasted burger bun, what's better, it will only cost you a few. dollars, our next stop introduced the world to a unique Dosa, a Dosa that breaks all the rules, the bad boy of us because it is full of Quay EGS that are raw, this little bad boy quickly took the local scene by storm and transformed this shop .

In a dose of Juggernaut releasing over 1,000 of these mind-blowing creations every day Yes, we started as a small food joint on mg Road, my father and his three brothers used to do everything from home and we used to take it on the road and they should We used to prepare it there and customer likes that we have over 175 varieties of DOA, from basic DOA to many Fusion varieties. K DOA is much healthier than the other Doas, up to five Co are very healthy for people and it is recommended to eat for less cholesterol this is not just the average Dosa story, this is the epic saga of Egg Dosa which was born in 1980 in From a small roadside stall at this Corella restaurant, a new variation of the Egg Dosa filled with a rainbow of vegetables and topped with six raw quail EGS emerged.

This creation put this shop on the map and turned it into a Dosa Empire. with three branches across the city serving each dish for under $3 to start spread the dosa batter on a hot griddle add chopped onions tomatoes grated beetroot carrot and fresh coriander drizzle a little oil for more moisture and mash it all together, sprinkle it with Garlic Tomato Podi Masala Chutney and cash, then mash it all once more just in case you finally crack those eight quail eggs or was it six. I don't know, after five I lost. count after the eggs, it's time to add a pinch of black pepper and everything is served with somar tomato chutney, red chilli chutney, garlic and coconut chutney.

Imagine biting into a slightly tangy, crunchy savory pancake that envelops an explosion of colors and flavors, like earthy beets. Fresh carrots, tangy tomatoes and the richness of quail eggs oozing over everything. It is the protein-packed breakfast option. Your gym trainer should have told you about our next dish. Put McDonald's dollar menu to shame. A dynamic duo of Carella's culinary wonders: putu and kadala. Curry image. Fluffy steamed putu in a sweet union with the aromatic and tasty kadala curry and all this for only 88, as this is one of the old restaurants in our city, it was started in 1956, so we have a huge fan base.

I'm learning this dish. from my mother in childhood it is used to make water and this type of dishes in my house is my childhood okay let's all give a round of applause to putu, coconut and rice Sensation that usually boasts things for breakfast but hey who says it can No be a lady of the night too and accompanying the poutu we have the kadala curry the chickpea stew that is like peanut butter with jelly P's I may be mixing my metaphors but you get the idea in a pan add coconut oil and the red onions, leave 3 minutes for a sizzling session, then throw in the green chillies, tomatoes and those glorious Oho curry leaves, then sprinkle the chilli powder, turmeric powder, coriander powder and a pinch of nutmeg, blend silk chickpeas overnight and in the spirit of upcycling a little. some chickpea water, top it all off with a generous splash of thick coconut milk while simmering, prepare the poutu, add rice powder mixed with grated coconut into the poutu steamer and let it sit for 3 to 4 minutes in a plate and serve with curry and papi. a type of Indian cookie, chickpea curry has rich flavors of spices mixed with coconut, the sauce is spicy and slightly sour and let's not forget the poutu, this hot and steaming delight tastes like a fluffy coconut rice cake, together its magic It's unreal, like a home-cooked meal. food from grandma's house before she got dementia, the best part is this dish costs less than a dollar.

Our next stop in Carella takes us to a Dosa joint where they not only serve you an incredibly crispy DOA for a bargain $1.50. but you also get a spectacular dance show, courtesy of the chef himself, and believe me, the ladies of Spearmint Rhino have nothing on this guy, that's right, this Culinary Mastermind doubles as real entertainment and became a viral internet sensation thanks to Dan here because of his enthusiasm when more customers come here he will be excited. We sell about 750 to 800Dosa for almost everyone come here mostly. Families Prepare Our Place 13 years ago, this Dosa Haven started as a humble moving cart, but what catapulted them to start was the fantasy of their chef. footwork When a customer filmed his impromptu dance routine during a busy shift, the video went viral and turned his business into a hot spot.

There is now a dedicated fan base stronger than the swifts, who not only attend the dosas of which they offer over 70 varieties per year. way, but no one also comes here to see those signature dance moves, one of their highlights, the P yapa DOA to create this show, start by spreading the dough dose on a hot flat top, then comes the egg mixture, fresh cilantro, diced onions, something spicy. otherwise, sauté tomatoes with chilli chutney and a tasty potato masala, sprinkle some Podi Masala while enjoying your dancing fix, add some oil, fold it all in and it's show time, this dish is a real fuss, imagine the spicy sour DOA cake mixing with the juiciness of the tomatoes and to top it off those spicy chutneys it's like someone put 2m80 of flavor in your mouth and it blew your face off, trust me it's a whirlwind of Flavor worth every penny.

We complete our gastronomic adventure with a familiar name, the curry that lights up the Indian takeaway menu with a constellation of pepper icons. What I'm saying here is that it's very spicy. Get ready for the fiery curry that may burn a hole in your tongue, but definitely not in your wallet. Bow down to the raining champion. of vindal Indian curry from Goa, this spicy sensation has its roots in a Portuguese dish called carne de Vos. The original recipe involved marinating pork in a mixture of vinegar, garlic and red wine, but India took this recipe and went completely crazy leaving the Portuguese formula in the dust here at coochi they start by filling a pressure cooker with cream of beef, chillies, ginger slices, curry leaves, salt and turmeric powder, then let it cook, then add ginger, garlic, black pepper, mustard seeds and water, all in a blender and grind it when it becomes a delicious pasta, move it to a greased pan and cook it until its aroma replaces all the oxygen in the room, then add turmeric powder, red chili powder and coriander powder, now the chef's secret weapon, an onion, tomato, curry slow cooked with turmeric. and let it cool overnight add it to a blender to give it a good shape before adding it to the pan let it cook with the meat for a further 20 minutes.

Serving this curry is not for the faint of heart, it is a mouth-watering experience filled with a spice. kick that will leave you wondering if you have functional taste buds anymore, but don't worry. Avoiding the fiery chaos, the meat tenderly embraces the rich garlic-infused sauce like a cozy blank blanket, so let's weigh the pros and cons here as to the pros. You can get this dish for less than $1 and on the downside, you might have to call your mom to come pick you up after that spice trauma, so after eating the cheapest South Indian food , we managed to stick to our $5 budget.

Well, let's say our budget just laughed in our faces, but what better Redemption Arc than to dive headlong into India's crown jewel, the mix of ingredients that put this entire nation on the map or at least on every Takeaway Menu, Get ready for the ultimate curry tour at Carella as we take on five levels of curry before diving into the world of spices, Let's clear something up for our non-Indian friends watching Masala is basically a blend of spices that forms the base of many Indian recipes and curry, well, it is that spice. Cooler mixes, more popular cousin, you know that cousin who helped you choose your first tattoo when you were 12 years old.

The tasty start to our curry journey at Carella begins with a dish so dry it could be considered a choking hazard. Say hello to slow-roasted chicken in a symphony of earthy spices. Chicken perin is actually a Kerala style tomato based roast chicken. It's a medium spicy everyone can eat chicken perin it's an easy recipe so for breakfast and everything it's an easy trick to make a small dish but it's really tasty. Chicken curry is like the best bonding agent that attracts people from Southeast Asia, the Caribbean and even the North. In America, everyone has their unique twist on chicken curry, but it all started in India.

Here at Carella we have a dish called Chicken Patu so you can start the party with a drizzle of mustard oil in a hot pan and then treat the whole team to mustard. seeds Ginger strips diced garlic fresh green chillies dried red chillies curry leaves red onions and cashews let them dance and mingle like a party for people over 40 and divorced, then sprinkle salt turmeric powder red chilli powder coriander powder Fennel powder and black pepper add tomato puree and let it cook for 10 to 15 minutes to create a thick paste. Now give a warm welcome to the boiled chicken.

Add a splash of water for that last Chicken Connection and let it simmer until the sauce dries up. Complete with more. curry leaves and serve them, whether you are a rice enthusiast or rather a non-believer, get it as a non-believer, come on guys, there is a writer strike chicken Patu is the perfect combination of protein for either of you, the outside Golden and dry creates a satisfying spicy rind that covers every corner of the chicken. When you bite into it, you're in for an explosion of delicious spicy flavors that will melt your heart and possibly your taste buds too.

Imagine you have a super-quick layover in India, but your appetite is in overdrive, Tali comes to the rescue, a flavor-packed extravaganza on a shareable plate, but if you're lucky enough to land in Corella, you can trade it in for the best Marathon food The Saga, get ready for a feast with not five not 10, but a whopping 30 to 60 delicacies and yes, they are all vegetarian, but with so many options to choose from, we are sure to find something good, it is a typically plant-based fish, it includes about 25 to 30 varieties of vegetables, includes some sa. dishes, some pickles and some paril rice and some seeds.

Also, these are the main ingredients of sadya and we have to serve it on a banana leaf, so now we call it sadya. Normally I would be against vegetarianism and veggie veganism in general, oh it's so. Disgusting, but I always make an exception for India. Today I didn't eat any animals. Typically, this Corella-born delicacy comes around during big events, weddings, religious gatherings, or, you know, those eat-your-feelings days. To assemble the sadya, first place a leaf. and prepare three glasses of ker goly, a spicy detox drink, buttermilk for that creamy goodness, and Rasam, a savory South Indian soup, sprinkle a little salt and then add the crunchy Essentials Banana Chips, the sun dried bitter gourd and a spicy chilli with curd, now for the pickles.

Ginger joggy, mango, lime. cucumber, beetroot and two Ola soups, a white gour soup and Kalan, a mix of raw bananas and yam, add a crispy papad and a ripe banana next to the Crown Jewel rice topped with melted butter, ah I see, it's not vegan after all , just look at that delicious cow juice no no no no no now it's time to bring the heat the vegetable koutu curry Cati takes center stage followed by a coconut and pumpkin dish Tor the coconut cabbage mix and aval the combo star of 13 vegetables the closing acts are the dishes kti pariu and sambar and finally murari, a mixture of yogurt and cucumber, sadya is a dining experience where each bite is an orchestra of spices, from spicy curries to spicy pickles and the chutney and creamy lentil curries that bring that smooth, rich harmony that is meant to be shared, but if you find yourself dining alone, pretend you're a royal king feasting at Splendid Solitude, that's what I do.

Curry is actually a term coined by colonizers in India and was used to group together various unknown dishes as these recipes spread around the world. They were transformed to suit local palates, therefore curry has become a global sensation with different versions claiming their own origins, but let's face it, the heart of curry lies in India, you grew up with a cuisine like This, that's incredible. Our next stop, a restaurant that prepares such amazing food. Delicious curry that they managed to sell a staggering 250 gallons of each day. This is sambar, a popular Indian stew that was created in the 15th century.

Legend has it that a ruler of Morata decided to play chef while his cook took an unexpected break from the kitchen. Lo and behold, his lentil experiment turned into a masterpiece or maybe he's just taking credit for the chef's work. We will never know because the chef was executed. Just kidding, but you made this, why, why not, why, why not, why, even though the dish was so good that he named it after him. So humbly, fast forward to today and this food place that was once a small stand in 1998 now produces an insane 250 gallons of this legendary stew daily.

They've turned a princely kitchen mishap into a thriving Curry Empire. how to make it start by washing a mixture of vegetables that have been cut into pieces okra carrots red onions radishes Tomatoes potatoes and strain of bitter gore and set aside in a giant pan fry mustard seeds Fen seeds red chillies Curry leaves and add the mixture vegetables add turmeric powder, salt, mango powder, coriander powder and red chili powder, now the star of the show. Ural doll or lentils boiled for 5 hours or overnight, transfer the seasoned vegetable mixture to a giant frying pan with the doll and then add the diced tomatoes and stir vigorously for 30 minutes until all the flavors blend, finish with fresh coriander and they serve sambar is the best driver of flavor that offers a symphony of flavors Savory Spicy Sweet Spicy and with a hint of nutty, they all blend better than a group of 40 year old divorcees at a speed pair it with Crispy Dosa or breads hot and you will have a culinary adventure and inevitably a food coma.

We'll soon show you a curry that's almost 2,000 years old, but first get ready for a famous curry that uses the Carella staple. protein today we have used Kingfish according to taste, we can change the fish to Pearl spot or any fish that is available in this meat, it means moly. The history of this dish dates back to colonial times, when Portuguese sailors were exploring Carella and found a fiery local dish that was too spicy for their European palates to cool things down. A local woman named Molly added coconut milk, taming the spice and delighting sailors. The coconut milk will be very evident in the dish and will be less spicy with the spicy tomato flavor impressed by your concoction.

They named it after her, who gave rise to the iconic fish delicacy. Our restaurant is one of the best seafood restaurants in cuisine, which is why people visit us to sauté red onions with fresh ginger, a handful of green chillies and curry leaves in a pot with coconut oil. Add the turmeric tomatoes and thicken with that tasty coconut milk and a pinch of salt. Place a slice of Kingfish into the pot and let it cook for 20 minutes. Serve on the Nature's plate, the banana leaf, the rich coconut milk. It absorbs the spices without taking away from the incredible flavor, the flavor of the fish shines by maintaining a firm texture amidst all that sauce goodness when I say I want to go swimming in a pool with this sauce, it's exactly what I have in mind .

Did you know that there is a curry that is 2,000 years old? Corella, made by the Syrian Christian community, has been around longer than my oldest pair of underwear and I suppose they are two much tastier as we conclude our curry journey along coochi carella, let's explore this time-tested dish and seasoned with a touch of history. Since Saint Thomas set foot in India back in the year 52 AD. The Christian Community began to grow in Carella, among its culinary treasures is irachi py, a dish composed of two tasty components, the chicken curry affectionately called pum kium and the mini battered rice pancakes known as py.

Think of them as distant cousins ​​to the Italian Yoki in both preparation and texture. This dish I used to eat when I was much younger with my dad there used to be a small koi restaurant that used to serve it, after that I haven't tried it. in this Gap, because it is not a very common dish, it is a homemade dish that is very popular among the Syrian Christian population of the kotm Pala district of K. It is a traditionally culturally significant dish that is made in these Christian homes, so it consists of two parts. pidy, which are cat milk rice dumplings and there is Ki Curry, usually it is Ki Cur, soThese two are combined in quantity as preferred by whoever wants to eat, so if someone wants it spicier, take more curry, if someone wants it creamier, take it. more pey so its an all in one pot dish to prepare this start with the chicken curry pour a ladle full of coconut oil in the pan and fry the cumin seeds, chopped onions, garlic and ginger.

Stir everything until the aroma envelops everything. kitchen add turmeric powder coriander powder red chilli powder few tomato slices raw chicken pieces and salt pour water and cook for 5 to 7 minutes finish with coconut milk and let it simmer then pey mix grated coconut with red onion add that to the pan and add more grated coconut, rice flour, coconut milk and knead to form a dough, mold into small ovals and steam them, finally create a sauce by boiling the coconut milk with water, salt and Greek vegetable powder, add our steamed pey and cook for 10 minutes before serving with the curry it was a lot of steps but you know what we finally got there, imagine an Italian Yoki walking down the aisle with a spicy chicken curry, the soft, juicy pey infused with bold coconut flavors that pairs wonderfully with the fiery yet comforting Curry is like a match made in culinary heaven or it's like meeting your second soulmate at a 40th birthday party after exploring Vagina's most beloved curry dishes, it's time to choose the one that warned my soul the most. the dried roast chicken Patu the big sadya feast the historical favorite arachi pey the coconut Pescado rico Moi or the unexpected Sambar masterpiece today my favorite was the arachi py this dish has been around for 2000 years for a good reason its flavors are as tempting as It's an interesting origin story, now which of these will become your favorite Curry.

Let us know in the comments below what you think and for a more indulgent feast for your census, be sure to subscribe to Best Ever Food India. Thank you, goodbye, elevate your style with our brand. new clothing collection rock on our threads feel the excitement of culinary adventures and celebrate with us in style with some beers. buy today