we'll be going on a mouth-watering bangalore food tour

after saying farewell to amritsar david and i hopped on an overnight flight and

traveled down to bangalore i managed to get a few hours of sleep on the plane

and the following morning it was time to hit the ground running

here we met up with aneshwara who kindly offered to show us some of the best

places to eat in bangalore oh my gosh look at that chutney

together we explored the gandhi fruit and flower market

had vada and dosas for breakfast wandered around bangalore fort and the

tipu sultan summer palace and feasted on some incredible biryani

and curry served on a banana leaf it was a fun first day in the city

exploring some of bangalore's top attractions and sampling some of the

local cuisine now let's dive right into our bangalore

food tour good morning good morning guys greetings from bengaluru

india i'm joined with my good friend anishwara and we're going to be having a

delicious south indian breakfast this morning yeah

so this place has been around for like approximately 70 years you get dosa's

cds everything that's you know the typical south indian breakfast and also

the karnataka filter coffee oh my gosh i love dosas in italy

and you know what i need a coffee we've been here for a while we will walk

around the flower market wonderful that's right we have an hour's

wait they gave us a ticket a specific number so we have to be back at that set

time and then they'll call our number then we get to go inside but in the

meantime let's go check out the flower market

this is a fruit and flower market as well as like

you know random things like beers and stuff that gets active during the

festive season oh wow and um everything comes in fresh

in the morning like early in the morning see around five in the morning five to

six months oh that's so cool and uh yeah so that's what happens and

it gets over everything gets over by like twelve

busy in the morning super busy early in the morning and i've noticed

some very colorful displays so far yeah it's impressive

the flower market here is incredible just so many colors

it's so neat to see all the vendors setting up shop and all the people

coming by and purchasing the flowers and also it's great to be visiting when

it's busy but not crazy we visited the flower market in hyderabad during the

diwali and we didn't even have so much as an inch to get around

here it's busy but not crazy busy so i'm able to comfortably walk around

and kind of take it all in

when do people typically buy flowers here so here people buy flowers

mostly during the festive season there are people who buy flowers like every

day for you know like worship and all that also

for weddings we have this ritual where people put garlands around each other so

yeah that's when people buy flowers so over

here this lady is making a garland that looks just like that

oh let's use for weddings yeah that's the one i was telling you about that's

what people put around each other for weddings

oh it looks beautiful this is literally the biggest line i've ever seen to go

into a restaurant i'm gonna pop the camera for you so you

can just see how big it is check out this one

that is the line to get it

that is incredible i don't think i've ever been more excited

to sit down for food oh my gosh

started way back in 1943 okay started as a small students eatery

to south to the students who are studying nearby

this breakfast was legendary we wanted to sample a mix of typical south indian

breakfast items so we got a large puri with aloo which

is potato curry paired with a spicy chutney italy a

savory rice cake that was floating in sambar

vada a savory fried doughnut also accompanied by sambar and with two types

of semolina karabad which was spicy and kasaribad

which was sweet all right i'm so excited all the

breakfast items have arrived and i have to say already i think it's

worth the wait we waited for an hour i think it's worth the wait so we're

just gonna grab a piece of the puri oh my gosh that's one thing that we've

been having a lot on this channel yeah we've been eating a lot of puri

it's been delicious so i'm gonna put a little bit of the potato mash on here

and dip it into those i should dip it into the chutney as well

wow oh my gosh it's so good so tasty

it's a little bit spicier than i expected and is this where we get the

spice from yeah from the chutney so that's made

with coconut green chillies and coriander so this one has been soaking

in the sambal sauce so i've got i've got a lot of the sambal

don't get into the chutney oh that's going to be awesome

oh my gosh i've never had this so saturated before

it actually tastes more like sauce than anything else basically has a

sponge-like consistency it absorbs all those sauces any sauce

you throw at it it absorbs completely so moving on we

have the the batter and the neat thing about tavara it's

basically a crispy savory doughnut it's batter that's deep

fried and then you have it with the sambal

okay and so oh wow it's piping hot it's hot in the hands swimming in there

swimming in there what about the chutney

this is spicy or spicy okay

oh that's nice is it spicy for you a little bit but not as spicy as the

chutney the chinese number one okay and moving

on this is kind of the sweeter one yeah that's the sweeter version of

the same thing the same thing and it has a polenta like consistency

oh i really like the sweet one i have to admit i like the sweet one

because we've been having a lot of savory juices and i still have the dosa

tacoma whoa chutney oh my gosh look at that

chutney then it was time for the main event

dosas this dosa was thicker from other ones i've tried before and it reminded

me of a fluffy pancake it was very crispy and golden on the outside but

soft and spongy in the interior it was stuffed with a potato mash and there was

lots of chutney and sambar for dipping dip it in the chutney into the chutney

no wait there's more oh there's so there's there's a lot to do here into

the sambal

oh my god this is so good best dosa hands down ever i've never had anything

quite like this where it's actually on the outside

spongy in the middle absorbs the wonderful chutneys

of course you have that the spicy coconut one you have the sambal

that's a game changing though game changing are you gonna come back

yeah i'll stand in line again for an hour i do that

this is the typical filter coffee which you get famously in karnataka

so it comes in this sort of cup and a glass

so you pour it in here and then you drink it bit by bit so

you see how there's a lot of thoughts so they pour it back and forth to create

that frost you can cool it down in your cup little by little and then take a sip

that's how it works dude nice nice

oh this coffee is delicious it's like the best coffee in india i actually

haven't had any coffee in india so it has to be the best it's the best it's

better than chai we needed to walk off that massive south

indian breakfast so after that feast of a meal

we made our way to bangalore fork

so this is the bangalore fort it was built in like around the 1537

and it was built by kempe gowda who's the founder of bangalore so

initially it was built as a mud fort and now it's become stone they've made it

through stone later and only a small part of the fort

actually remains now this is the part that we're gonna go

explore today

today the fort's deli gate and the two bastions are all that really remains of

the fort so it is small but still very

interesting to visit

one of the great things about the fort is that it's a free attraction

typically when we've traveled through india and gone to visit major sites

we're usually looking at paying roughly 300 rupees or maybe more but

this one is absolutely free my favorite thing about the fort so far

is just how impressive the walls are and the doors it's like everywhere you

look there's something unique and different about this place it's been a

great experience so far and it hasn't been too

crowded either there's just a few people out here visiting

chai chai thai time before lunch but definitely definitely check out

these two attractions they're must visits and they're really close to each

other i mean they're five minute walk from each other and then you can get

some chai and then you can have some chai and you

got some more chai and then maybe lunch

we're getting hurricane water the best it's super refreshing

it is getting some kind of fiercely hot here in bangladesh

and what better way to cool off than with some sugar cane juice

freshly made right in front of us let's try that

naturally refreshing and actually really sweet too

like it's very sugary but man it's just what you need in the heat

helps you beat the heat basically we got some special directors

if you want to show thanks guys

so we're now entering deeper sultan's summer palace yeah it's a good example

of indo-islamic architecture and apparently it was built

in 1791 so that was a very long time ago let's go check it out

this palace was the summer residence of tipu sultan

and it's an impressive structure built entirely of teak and adorned with

pillars arches and balconies it's super close to

the fort and definitely worth visiting if you're traveling in bangalore

so

after all that sightseeing it was time for lunch we hopped in an uber and drove

to shivaji military hotel don't let the name fool you this is in

fact a restaurant and is best known for its biryani

okay so we've entered into the restaurant and it's packed as a saturday

it's a very popular place instead of waiting in a queue

you basically stand by a table that you think is going to be finishing soon

and then you jump in strategically so as soon as one person gets up

you attack the chair there's no time not a second to waste yeah so do what

he's doing

okay

all right so after waiting about 20-25 minutes we found a table

we pounced on it we were actually waiting at another table and they

notified us and said go guys go and we like ran over and sat down

anyways we've got our banana leaves here and what we're going to be doing is

cleaning them so we just pour a little bit on

a bit of water on our hands and i just go like this on the banana leaf

and what this does is it cleans the leaf hopefully i did an okay job

now we're just waiting thank you now we're just waiting for the food

so before we start eating let me give you a tour of everything that was served

on the banana leaf we had a nice mix of biryani as well as different curries all

varying in their level of spice here you'll notice liver chicken dry mun

dry green chili chicken a cucumber yogurt

salad mud and biryani chicken biryani and ghee

rice which is cooked in clarified butter now let's dig in wow what a feast we

have here this is probably my favorite southern indian lunch of all

time look at this i mean we're eating it on top of banana leaf

we're eating with our hands that is a traditional way here in southern india

so the way you do it is you just grab one start breaking up

mix it with the brianna and then you put it like this and you go

like that with your thumb right so i'm gonna go with my favorite thing of all

time which is mud and brianni

oh wow huge sauce of butter so tender i'm just blown away by this

i'm so excited it's going to be a south indian

feast on a banana leaf and we have eight different items if you can believe it

all right i'm gonna take some chicken here

oh look at that mixing it all together oh

wonderful buttery chicken with masala just absolutely delicious

and then this rice with ghee oh my gosh that's game changing okay pouring the

gravy on here oh my gosh so now it's taking on a green

color okay let's try this i love biryani oh wow

that's a bit spicier than i expected just wasn't anticipating that taste

wow it's really tasty i do like it i do like it

chili chicken oh yeah i feel that kick

but it's very tender chicken delicious so basically you mix

everything with rice whatever the gravy you mix it with rice

okay and chili chicken you can just have it on the side

and that's a way of ensuring that you get the gravy gets absorbed