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  • - I'm gonna take a piece of chapati

  • and scoop up for my first bite.

  • Wow, that is amazing.

  • (rhythmic drum music)

  • Good morning everyone, it's Mark Wiens

  • with migrationology.com in Mumbai, India.

  • It is almost 9 a.m., this is our first day in Mumbai,

  • and I have a list of a bunch of things,

  • a bunch of places to eat and some attractions,

  • some sightseeing to do, but really,

  • I find it really kind of hard

  • to make a set itinerary when

  • you don't really know how to navigate around.

  • So we are just off to just walk around

  • for a little while and see what happens today.

  • (mellow Indian music)

  • Our hotel is in the Colaba area,

  • but we're taking a little walk down the road,

  • or past a couple roundabouts

  • to an area called Fort.

  • One of the things I love about India

  • and that I remember from my previous trips to India

  • is that even in the huge cities,

  • the congested huge cities,

  • you can still always hear the birds chirping in the trees.

  • That's pretty awesome.

  • (dog barking)

  • (street noises)

  • And all of a sudden, it looks like it's going to downpour.

  • Even the birds are flying away.

  • Oh, okay, it's starting to rain

  • right now as I'm talking.

  • We didn't get that far,

  • we didn't get anything accomplished,

  • but it has started raining.

  • So far, walking around this area is really nice.

  • What I really like are all of the trees,

  • so many trees, and then just like

  • kind of decaying old buildings,

  • but it's beautiful to walk around this area.

  • Luckily, the rain didn't last very long,

  • and so we are walking now over to

  • one of the main train stations,

  • which is known in brief as CST.

  • (horns honking)

  • The real name is Chhatrapati Sivaji Terminus,

  • which I am reading from up here,

  • but the old name is VT, which is Victoria Terminal,

  • and there are just masses of people.

  • It is like a humidity steam bath

  • in Mumbai right now after that rain.

  • (mellow Indian music)

  • (speaking in Hindi)

  • Okay, thank you very much.

  • One of the absolute best joys

  • of being in India is drinking chai,

  • and you, just walking down the streets,

  • there are tea stalls everywhere you look.

  • They brew it fresh, and they add milk in it,

  • and then they squeeze out the tea leaves,

  • and then they serve it to you just in small cups,

  • and it's always piping hot,

  • actually like burning hot,

  • my fingers are on fire right now.

  • Oh, oh I have missed you,

  • oh that's wonderful.

  • It's strong tea, you can taste

  • just a hint of spice in there,

  • and maybe a little bit of cardamom in there,

  • and then it's creamy, just fantastic.

  • There's just nothing greater than

  • standing along the side of the street

  • drinking a cup of chai.

  • Yeah.

  • (horns honking)

  • Drinking cups of hot tea on the side of the road

  • is just one of the great joys of being in India.

  • It's so good, it's such a simple, fantastic thing.

  • We are now walking to try and find

  • a very legendary restaurant in Mumbai.

  • - [Ing] I think it's right there.

  • How are you?

  • - I am fine.

  • Where from?

  • - [Ing] From Thailand.

  • - This is my friend, my friend.

  • - [Mark] Okay, good, good.

  • - Why you came here?

  • - [Mark] Just traveling, and eating.

  • Came to eat.

  • - Indian food, okay.

  • - [Mark] Is it open yet?

  • - Yeah, it's not open.

  • - [Mark] Nice to meet you.

  • When I asked for restaurant recommendations in Mumbai,

  • Brittania and Company,

  • this was one of the top recommendations,

  • so I am here.

  • This restaurant is famous for serving Parsi food,

  • which is a combination of Iranian Persian food

  • and Indian food, and so this is a type of cuisine

  • that you have to eat when you are in Mumbai.

  • Also, we got here kind of right as they opened,

  • so we beat the lunch rush,

  • but I'm sure in maybe an hour from how,

  • when the offices are let out,

  • this place is going to be packed.

  • And our first dish has just arrived.

  • I've also got a fresh chapati,

  • oh, you can feel how fresh and kind of,

  • it's kind of dense but fluffy at the same time,

  • and scoop up for my first bite.

  • Wow, that is amazing.

  • That mutton is kind of like stringy,

  • and then the flavor that's wrapped up in it,

  • but the blend of spices in there,

  • I'm not even totally sure what is all in there,

  • but wow, it's flavorful,

  • and it's really not, it's kind of watery,

  • as opposed to buttery or oily, which is really nice,

  • and then all these little fried crispies on there,

  • they kind of add an extra texture dimension.

  • It's not so strong, like an Indian curry,

  • but it has a little bit of a milder taste to it,

  • but incredibly good.

  • I'm going to add some of these onions though,

  • these onions are very tempting,

  • oh, and a wedge of lime.

  • This might give it the added boost of fresh crunch to it,

  • not that it needs anything extra,

  • but I'm just kind of an onion kind of guy.

  • Okay, that's a lot of onions.

  • Wow.

  • It's such an amazing blend of spices and meat.

  • I also don't want to pass up this opportunity

  • to mention how good the chapati is.

  • The chapati is kind of gooey, but then,

  • it's light and it actually is really,

  • it's an amazing chapati.

  • Thank you very much.

  • - [Waiter] It's special.

  • - I didn't even notice this at first

  • when I sat down at the restaurant,

  • but something I have to point out to you

  • is this bouquet of napkins.

  • What a beautiful stack,

  • I'm gonna grab one off the top here,

  • and then also on the napkins.

  • That is my kind of a phrase.

  • The other dishes that we ordered have arrived,

  • and one of the dishes that this restaurant

  • is very well known for is their berry pulav,

  • and pulav is, it's similar to biryani,

  • not quite the same, actually quite different,

  • but they're famous for serving a berry version,

  • and I think, I think the berries are like ...

  • - Bar berries, they are dried,

  • and this is rice.

  • - Oh, okay.

  • Bar berry, okay, they are called bar berries,

  • and they are, yeah,

  • they look kind of like very small raisins,

  • very dried up, or little black currants,

  • and then also on the top,

  • there were a bunch of fried shallots,

  • and then we got the one with chicken,

  • that's a big nugget of chicken.

  • Let me just taste, making sure I got

  • a lot of those berries in there.

  • Mm-hmm.

  • It's so fragrant, and those little berries,

  • they kind of have a sour taste to them.

  • Mm, it's not really very strong in flavor,

  • but everything really just harmonizes together.

  • And then the final dish we got

  • is something called dhansak,

  • which is the Parsi version of lentils,

  • and we got the mutton version,

  • so there's chunks of mutton in it as well,

  • and then it's served with his big plate of rice,

  • which is some kind of spiced or fragrant rice,

  • as well as a couple of,

  • i think these are mutton meatballs.

  • I'll put some of the rice down as the base,

  • and then go for some of the dhansak,

  • oh, and those are big chunks of mutton.

  • I just want to taste that dhansak, actually, first.

  • Mm, mm.

  • There's some kind of very unique spice in there,

  • like maybe fenugreek,

  • but it has a very unique, distinct spice to it.

  • - Spices inside is the green chile, red chile also.

  • - I was thinking there was some kind of spice in it,

  • but I just asked the waiter, and he told me that

  • it's both green chile and red chile in there

  • that gives it the flavor,

  • and then it's just the lentils,

  • so it has kind of that lentil,

  • grainy texture to it, a piece of that mutton, oh yes.

  • Tender mutton.

  • That was some really good food,

  • and one of the things that also

  • is highly recommended here that I think

  • just about everybody who eats here orders for dessert

  • is the caramel custard,

  • and I don't really have a sweet tooth,

  • but I have to try it.

  • Mm.

  • Wow, it's almost like cream cheesy,

  • just lightly caramel flavored,

  • and then sweet, not like silky soft smooth,

  • but kind of like,

  • airy smooth.

  • Yeah, that is very good.

  • It's kind of like a stiff pudding.

  • - I know them.

  • - [Mark] Oh, very nice.

  • - They have drink in Mumbai, two months ago,

  • and they invited me to dine with them.

  • I went and met them at hotel.

  • - [Mark] Okay.

  • - Oh, okay.

  • - Parsi.

  • The Parsi food is a combination of --

  • - Did you have the berry pulav?

  • - Yes, we had the chicken berry, very nice.

  • - Part Indian and Iran culture.

  • - Just finished our meal at Brittania and Company,

  • the food was incredible.

  • I especially liked the berry pulav,

  • the rice dish with those berries on top,

  • and also that sali boti was just unbelievably good.

  • What really makes this restaurant

  • like a heritage, and just a beautiful place,

  • is because of the owners

  • and the history of the restaurant.

  • The owner, he is 94 years old

  • at the time of making this video,

  • and he is up and around, talking and greeting all of,

  • everyone eating at the restaurant, telling stories.

  • He'll definitely tell you some stories,

  • but he's an extremely nice man,

  • and he's really an inspiration.

  • Hello, by Colaba.

  • Lunch was extremely good, I am stuffed,

  • so we decided to jump into a taxi

  • and we're on our way to go visit a museum next.

  • (mellow Indian music)

  • We drove all the way to a museum called

  • Dr. Bhau Daji museum, but unfortunately,

  • today they are closed, even though

  • the opening hours said they were open today,

  • but they said today it's randomly closed,

  • so instead we're going to drive over

  • to the Gandhi museum.

  • Something that will never get old or boring

  • is looking out the window while driving around in India.

  • There's just so much action happening everywhere you look.

  • It just started downpouring again.

  • It will like downpour for a few minutes,

  • and then just kind of drizzle for awhile,

  • and then