Name: Indian Dishes Too Good to Miss
Uploaded: 2025-11-22T16:54:11.000Z
Duration: 6 min 17 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Vietnam has the banh Mi, Mexico has the torta.

So beloved in fact, McDonald's tried to emulate it with their McAlutiki burger, however unsuccessful.

This is the vada, the best way to describe it.

It is spiced but not too spicy and always so served hot.

It should slightly deflate when you poke it.

There is some debate around how much there should be.

But one thing is for certain, it needs to be there.

So with that in mind, we are going to three places with three different takes on the sandwich.

My name is Narendra Ashok Vaidya and I sell vada Pav at Dadar in Mumbai.

My father had started this vada pav in 1966.

But I think he was the first person to actually put it inside the pav and just give a punch to it.

When the word bombi comes, it is definitely linked to vada pav.

Two Vada Pav is like as good as one dinner and one is like your breakfast.

Next we're going to call this the popular one.

We are the largest vada Pav chain in Mumbai city.

Jumbo King is known as the company which branded the vada Pav.

The Shezwan Jumbo King, Nachos, Jumbo King Paneer Jumbo King.

There's a double decker Jumbo King different from the street Kai because we are way more hygienic.

And it's the innovation that people really love.

It is a sin to tamper with the original dish.

But we have committed that sin way too many times.

So we now have eight different types of jambo kings.

This whole story boils down to one thing.

No matter which way you serve it or where you buy it, you should be eating it because it is amazing.

No one is doing a true representation of Indian food.

You'll get the dal makhani, you'll get the butter chicken, which mind you, is all Indian food.

But you know, what about the food from Orissa or what about the food from Kashmir?

We really wanted to do something that really highlighted the complexity and the depths of India.

This great big story was made possible by incredible India.

I remember what I ate when I was 4 or 5 years old.

What I try to do whenever I'm traveling is to eat at places which are off the beaten path, in the back alleys, people's homes.

So that's the way I actually got to taste some of the lesser known dishes that a lot of people would not know even in India.

The Cafe Lota is in the National Crafts and Handicrafts Museum.

The concept of Cafe Lota is highlighting regional Indian food, food that you wouldn't necessarily have seen in restaurants before.

From the east we do this prawn curry which is called a chinguri karamanga khatta.

And the main flavors of this dish is kashundi, which is a strong mustard that's used in Bengal and in Odia cooking.

And the dish is also flavored with star fruit.

From south we do this very light, flavoursome chicken stock too, which comes from the Syrian Christians.

From the west we do this roasted papad and a curry along with a guava sabzi and a very crisp, wholesome flatbread.

Varli tribe is a tribe that lives on the borders of all these central regions and they're really famous for their wall paintings.

So their meat curry while has very simple ingredients but it's really flavorful.

Goat meat curry cooked in a coriander and mint curry with finger millet roti.

The most popular dish here at Cafe Lota is our palak patta chaat.

Because we are in Delhi, we are in the north, we have, you know, a palate for, you know, exciting chaat like flavour, you know, that play of sweet, spicy, sour.

The common thread that binds Indian cuisine is our use of spices, our balance of spices and that, you know, that inherent knowledge.

I would say it's in our genes about what spice to use, at what point of cooking is what binds all Indian cooking together.

The best compliment we received from an elderly person as a gentleman, he ate our vegetable stew and he came and said that, you know, this is exactly like the way my grandmother used to make it.

So that was, you know, a great pat on the back for us.