Name: Aasif Mandvi Taste Tests High-End Indian Dishes | Curry Shop
Uploaded: 2020-03-15T08:10:05.000Z
Duration: 9 min 21 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...

Slappy Pappy went when she spicy should fuck you with my head as I've explored curry culture in New York City.

One common misconception is that it should be cheap, fast and delivered in a Styrofoam container.

But there's a rich tradition of high end Indian restaurants in New York City that challenge that expectation and deliver.

Michelin starred food worthy of a celebratory splurge.

Today I'm hitting Junoon with someone who definitely deserves to celebrate.

Mom is a hilarious comedian, actor and Daily Show.

Bet who's killing it with his one man show subpoenas restaurant.

We're gonna see what fancy Curry is all about.

Thank you for joining me on this lovely evening.

Yeah, I was just here and then you just came and sat down with this whole crew.

It is what happened, and I've never been here.

And you've been here, so I'm here all the time.

You were born in Mumbai, and then you move to the UK.

How do you see curry change within those cultures?

The UK has a very long history with India, colonialism and all that.

They took our spices and they went back to England and they created this dish called chicken tikka masala.

And then they brought it back to India, and then they convinced the Indians it was their food.

And I'm telling you right now is not on food.

I mean, when I first got to America and that was like in the eighties, nobody, many people have never even tried Indian, I think.

Still, today there are Americans that have never tried.

Think it's still considered a kind of a johnnic.

So before we have our first meal, we're gonna toss it to the kitchen and see what we're about to eat.

I'm the Executive Chef Genuine Restaurant, which is an upscale modern Indian fine dining restaurant.

We try to go with a modern twist on traditional dishes so that when a guest comes that they don't feel like they're necessarily an Indian restaurant.

There, at an upscale restaurant that serves Indian food for just lean and Asif, I've prepared three dishes the Ghost Chili Mork Tika, the shoddy lamb shank as well as the lobster Morley.

But we prepared it by making a marination with fung yogurt, ginger, garlic paste, fenugreek powder, black salt, gara, masala powder.

And then we finish it off with a ghost pepper paste.

It's not going to completely destroy a guest palate, but it's still spicy enough where you appreciate the ghost pepper itself way.

I'm a little nervous about the ghost pepper.

But that counters the ghost pepper in a very delicious way.

Don't lose price, but you have, like, this won't show about Indian food.

Yeah, so I don't know Spice, which is like a huge misconception on Indian people.

People think we can handle, like, chili pepper, act of chili pepper, chili pepper.

Look, it's like anybody else that some people have a higher tolerance for spice.

I don't have a huge high tolerance for spice.

My father can eat like just chili peppers raw.

Not always is spice correlated with like the burning knocking my throat background.

Shafts in India will just sort of intuit what the spices are, what the spices need to be in a sort of.

Yeah, no, it reminds me when my mom I was cooking and trying to teach me and I was like, No, let me know the exact president legs, no Roman stuff in.

Like however much you feel what you feel.

It's all about throwing a limit of this world.

But that and it's all an intuitive understanding of how these flavors all move together and we've together.

It's like they're creating this tapestry of flavor boy town.

You know, I love adding boy to the NGO boiler Happy happy went when she spicy should fuck you with my head.

Next up, we have to Nunes shoddy lamb shank.

The lamb shank is made with black human yogurt curry and gotta Masella and paired with potatoes solid.

I'm not surprised, you know is not always easy.

At some point, Americans decided that foods like Indian or Mexican or considered cheap seats, but they're willing to spend $2030 on a bowl of pasta.

I mean, you know, I think that's changing, and I think it has changed.

A lot of the Indian food that people are exposed to was much more kind of, you know, low end.

I think now you're seeing a lot more innovation, a lot more interesting flavors.

And a lot of these high end places like Genuine are doing really interesting things like we saw with the ghost Pepper chicken.

I think Indian food has now become a totally legitimate high end food with riel artistry and the kind of sense of a chef bringing their personality to it.

Subtitles ListPlay Video

Aasif Mandvi Taste Tests High-End Indian Dishes | Curry Shop

sort

hilarious

genuine

intuitive