This video provides a much-needed scientific lens on traditional cooking, effectively dismantling the pseudoscience that often dominates social media food trends. It successfully bridges the gap between culinary heritage and modern nutritional reality through evidence-based reasoning.
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BUSTING INDIAN FOOD MYTHS with KRISH ASHOK WHILE COOKING BISIBELEBATH | Chef Sanjyot Keer追加:
In India, most of this chili is not used in cooking. It's used to make lipstick.
Oh, and people just start following it. The point of doing this is exactly opposite of that. Maybe after watching this video today, absolutely. We're going to cook one of your favorite recipes I've got to know is superb.
>> Is fruit juice really bad for you? An Indian person will not look obese but will be diabetic. There will be very obese people in the west who will still not be diabetic.
>> A microwave oven and an air fryer are villainized a lot on social media.
>> Yes.
>> Usually to villainize anything.
>> Yes.
>> You just have to say that this will cause cancer.
>> The chair is more likely to kill you than the ghee.
>> Yeah.
>> In a lot of your content you say that eggs are vegetarian.
>> Why do you say that?
>> Vegetarian is a more weird cultural definition. Eggs are vegetarian in the UK but they're not vegetarian in India.
>> Suddenly now everybody started to think that is protein that much important in everything they are having.
>> Nothing you see on social media is knowledge. It's content. Even the nutritionist saying you should buy blueberries is making content. So the best way also to eat healthy is try to cook yourself. You will start to understand your food better and you will realize that induction is pretty convenient. pretty convenient.
>> Yeah. Solar and induction means you're cooking for free.
>> Then your gas cylinder can last like almost a year.
>> You cannot have elaborately magnificently cooked home-cooked meals and not exploit someone. So it's usually women that you're exploiting, right?
Even new parents think about you. Also teach them to be a part of your cooking environment. Let them see how food is cooked. Tell them that this is a life skill, a survival skill that you need to learn. You being a boy or a girl does not matter, but you need to know to cook. You think that vegans are the most dumbest people >> right now?
>> No.
>> Do you think that that's too harsh to you know say?
>> No. So, okay. So, one is I think if I remember right, u I >> What's up guys? Sanjot Kir here. Welcome to YFL a cook along with Sanjot Kirk episode and it's going to be a very interesting one. He's an author of a book called Masala Lab. It's one of my favorite books, social media, short form, long form food myths debunk. Let's welcome Mr. Kish Ashoke. Welcome sir. Hey, >> how you doing?
>> Lovely. Absolute pleasure. Let me tell you guys, this is going to be a little longer video. Obviously, we are going to cook. Uh what are we going to cook?
>> We're going to cook one of your favorite recipes I've got to know is bibat.
>> Superb.
>> So, this is my recipe, >> but anywhere during this recipe or if you want to take this forward, you can do changes, you could put in your and we'll cook together. So, that's absolutely.
>> So, we'll make the bisabad masala first.
Okay. The spice mix.
>> So, the pan is hot. Yes. Flame it does not burn. And we have urad dal and chana dal >> which we'll add. And now we'll start roasting the dal. Yeah. You can also do >> sure. See the the dal particularly when they brown that reaction is called the mayad reaction. Something that I keep speaking about my there's an entire chapter in the book itself.
>> And that is something that happens every single day in every kitchen in India. No matter which region >> chapati becoming brown puri frying onions you name it. So this is actually the probably the single most important chemical reaction uh that makes food delicious in the kitchen is the mayard reaction and the thing is that it only happens >> above the boiling point of water. So the moment you have water you can't have the mad reaction because water will ensure that 100 say ner at that temperature right >> um so it's only that's why we fry in oil right because oil >> can take you to temperatures above that right >> uh that's why your puri fries it becomes brown so it it's a browning thing so protein and sugar mixes >> and then you get that browning so this dal is going to roast become nicely brown you know when you put the chapati on the flame those brown spots all of that is the myad reaction >> basically or in India basically that is what mayad reaction is correct. So from a science perspective you call it mayad reaction and oil to onions and then brown it. That again is bad reaction that brings out a lot of flavor, a lot of complexity because also in that process you know the sugars in the food also is getting caramelized and then it the flavor becomes deepened. It gives you more color, more texture, more flavor and that is how we enjoy our foods today by cooking it.
>> In fact the easiest way for everyone to immediately smell the mayard reaction is to walk near a bakery. Yes, >> that smell of the bakery is essentially the mild reaction because atar maida has no smell, >> right?
>> But just letting it sort of the yeast build those fermentation products and then you put it in the oven.
>> Then the sugars and the protein, the gluten, they react and they produce those amazing aromomas that we associate with fresh bread.
>> And that's I think one of the most beautiful aromas.
>> Absolutely.
>> Ever. And uh also you were talking about water. That is the reason whenever you want to stop cooking somethingcess.
So that's the reason that water low temperature the temperature and then it does not let it brown further. It stops that mayard reaction over there or slows it down.
>> So that's what basically mayad reaction is.
>> Yes.
>> I also see this dal. It's like nicely roasted >> and you get that nutty.
>> Yeah. nutty aroma a little more I think a little 10 more maybe one small scareongering that's worthwhile breaking while we're at it right >> is that you'd be surprised at the number of people who think using this is bad they think this is plastic oh my god you're burning microplastics and all that >> I think this is made of silicone right >> yes >> silicone has a very high temperature tolerance >> yes >> there is no way that if your pan is getting to those temperatures you're probably burning food >> at that point the burnt food is the bigger problem, >> not the silicon.
>> So I think again people worrying about the wrong things.
>> If I cannot live without one thing in the kitchen, it's this. I'll show you why. You see here how many I have.
>> Just check.
>> Oh, I love these things.
>> Just check how many I have.
>> Every size. Same here.
>> It's the every size and this size which I use the most. I have like six of them over here. I have six of them in the back kitchen over there. Absolutely.
This is the amount of silicon spatulas I >> And once you use this, you'll stop using the other random wooden things and the hard ones. never use them >> because what this does is this gives you gives you so much control in your hand.
>> Exactly.
>> You can just wipe your the walls of the vessel so easily.
>> Also, when you want to transfer things, most amazing thing.
>> So this has been toasted. So the dal >> beautiful nutty flavor and now we are adding in some spices. All right. We have some coriander seeds, black pepper, this jeera.
>> This is cinnamon and this is maratti mugu.
>> Marati mou.
>> So a lot of people you know who have not used this would not know it. It's also called as kapok buds.
>> Yeah. Kapok buds. And uh it has like a flavor profile, a cross between mustard and black pepper in a way.
>> It's a little pungent and the aroma profile is very earthy. It's a beautiful, beautiful spice.
>> Also worthwhile noting that this long pepper and pepper were more or less the only ways to add heat >> before the Europeans introduced chilies to India. Right.
>> So before this, this is what So once chilies came, these became a little bit less common, but they had fantastic aroma.
And you one more beautiful thing we were talking about. You cannot smell this at all if it's like this.
>> Yes, you would have.
>> Only when you cook it, you'll start to get it aroma and unlock the flavors. So that's important. This is how it looks.
>> And if you get it, please use it in this spice mix what we're making.
>> Everything goes together over here.
>> Y >> we were toasting the spices for pretty long, but I had my, you know, flame at the most like lowest possible. So that's why we actually don't need that much time.
We could have done it a little quicker but a lot of things going to things are going to happen like that because we are talking. So we are going to take that liberty of you know giving it more time.
Maybe we unlock some better flavors.
>> Absolutely.
>> So it's a funny history story right I mean like all the spices that went in right now right um most of these spices sort of come from India. Coriander specifically is again said to have been introduced by the Greeks when Alexander came, right? Fun fact, the the word coriander in Greek, Greek actually means bed bug.
>> Okay. The Greeks found that the smell of coriander before you roast it is the same aroma that you get from a bed bug.
>> Oh.
>> Now, chemically speaking, they're both very similar alihides. So, that's why they smell similar.
>> Similar, >> right? But the moment you roast coriander, it's a completely different uh aroma. Corand is fascinating because the the leaves have a different aroma profile.
>> The seeds have a different aroma profile and my favorite the root >> and the stem.
>> It has so much flavor.
>> So much.
>> So a lot of people when they meet me >> they some people say that you are the chef who's obsessed with coriander stems.
>> Exactly.
>> I used to keep telling people man you're missing out. You just you guys cut the stem and cut it. Are you kidding me? I put them in the freezer >> and just use them in curries. The amount of aroma >> aroma they add. I also what I do is sometimes when I have a little thicker consistency of a gravy >> with chicken or maybe even vegetarian paneer gravies I'll just finely chop some coriander stems and then add it in the end like how we add our dunna as a leaf >> when you just eat and you'll have that small bit of coriander stem you bite it that crunch and that burst of flavor >> is amazing so if you are throwing away your coriander stems and roots >> please Don't please don't and you have to freeze it though because it will spoil otherwise in the >> freezer. Roots you cannot chop it in the end and add because they are tougher so you need to cook them. So you can add it to like soups or stocks when you are cooking the curry and then you can maybe discard it the roots >> but the stems you can just add it in the end add it while cooking it just adds in a lot of flavor and it's like really fresh and very nice. I love you.
Southeast Asian cooking in Vietnam, Thailand, they use the the roots as well.
>> In when they make the paste >> and they they keep it ready so that it's cooked and it's pasted and they just keep the paste in the fridge.
>> Superb.
>> Yes, >> I think you should. Yeah.
>> Yeah. We have like a couple of >> Yeah.
>> minutes.
>> Uh every time I see pepper, right, I mean the sheer volume of history of India that's been directly as a result of this one spice, >> right? All the wealth of India till the British came mostly because of pepper.
The amount of you know that we used to sell to the Roman Empire and so on.
Right.
>> To call it black gold.
>> Black gold. Yeah. And and then the fact that when we combine pepper and turmeric together >> Yes.
>> the benefits of turmeric.
>> Yeah. The curcumin is absorbed better by your body. Yes, >> it turns out that actually pepper has stuff that makes the absorption of not just turmeric but many other spices and many other beneficial compounds are better absorbed in the presence of pepper. So >> right like how turmeric is also used you know throughout India and then sometimes it's said that there are a lot of things which like Indians don't you know some diseases that Indians don't suffer with is because of the consumption of turmeric every single day in our food >> or maybe the mix of spices right >> or there would be like a certain spice mix for the winters correct >> versus a certain spice mix in the summers like for my home my grandmother would always make garam masala Yes, >> but in the summer she would add fennel to it, >> right? And in the winter she would not add it. And she would always tell me.
>> So from a science perspective, how much of this is true >> that you know there are certain things that our grandmothers or grandfathers used to think or do >> which are right >> correct >> in a certain way. Maybe it was intuitive, maybe they learned about it.
>> But those things also stand true with the science backing we have today. And some things don't exist.
>> Yeah.
>> So if you could So yeah, I think the the single uh most common misconception people have about science. We end up having this opinion that what our grandmothers did was not science and somehow science just started in the last 200 years and only that is the truth.
>> Um I think that's the wrong way to think about it. Right? Science is a process.
It's not something that scientists do, right? It's a method to arrive at the verifiable truth.
>> And in the history of mankind, in the last 200 years, we have made progress in that final part of verification. Our grandmothers, you have to remember that every day in the kitchen, it's it's like a chemistry lab. It's a physics lab.
>> And for thousands of years, every act of cooking is an experiment. M >> 2,000 years ago, 5,000 years ago, somebody tried something and they said, "Yeah, this is too bitter. This is this is good. If I eat this during summer, it's good for me. If I eat this during winter, it's good for me." Imagine every house, every person is conducting an experiment, right? So, people forget >> that everything about your tradition is the first part of science, which is the experiment, >> right? People confuse the last part of inferring from that data, writing a white paper and publishing it as the only thing that science. It is not right. While you should not blindly believe everything that you did in the past, you will find most things that we do in the kitchen are backed by simply thousands of years of we know this works and it won't harm you.
>> Right? Like what you are trying to say is basically because people have doing things in a certain way over time they realize doing certain things were good for them certain things were bad.
>> Yes.
>> Over time we have evolved.
>> Like for an example we were talking about mayad reaction.
>> So when people got hold of onions they tried to eat it like that. They then maybe tried to cook it. Then they introduced oil. They boiled it. And they realized doing this in certain ways changes how it tastes, >> how the texture changes >> while there is science to it.
>> But they were doing it >> because it worked in a certain way.
>> Exactly.
>> So it was not >> made in a lab laboratory.
>> Yes.
>> It's made in the real world.
>> Real world.
>> And you learn through thousands of experiments. Right. And the other interesting thing is that people also forget that the world we lived in a thousand years ago very different.
>> Like India did not have refrigeration 100 years ago.
>> Yes. So many of the food safety practices become part of your cooking practices. You don't mix milk and something. You don't mix this with that.
You eat this only in summer. You eat this only in winter. You have to realize, see, people don't like being told complex theories. They like being given do this, don't do that. Habits and rituals are easier to remember and follow. You don't want to remember a science lecture.
>> Yes. So historically we would just transmit knowledge by telling people this is what you do this is what you don't do. When you think about which of those practices evolved at a time when you had no food preservation had no refrigeration in a hot tropical climate.
Milk spoils easily meat spoils easily.
Right?
>> So you realize that many of the combination rules you should eat food very quick. You must not eat leftover food were all food safety rules. M >> but the moment you have a refrigerator the moment you have that kind of thing you have pasturization all of that >> people must be able to say yeah this I can I can eliminate now it doesn't mean you disrespect your past >> right >> it just means that you're actually respecting it by moving it forward you respect the past because they were living in a different time refrigerator >> and now you're moving forward so you you evolve with it right because the best way to respect your tradition is to make small changes >> with time as things evolve right if you make it frozen then you have a problem.
M >> like for an example >> people used to cook with fire before with wood before now we are cooking with LPG we are cooking with electricity we have so many different >> uh you know fuels with to cook with >> yes >> would you go back and now say that you know because we have evolved over time no we'll cook with wood fire only because it was done before no >> you would evolve with time and start using better things >> yes there are times where you need to ask a why and if you have that time you ask that why research and know about it a little more than rather just saying that and in a lot of a lot of times you know especially in India >> we think >> things which take more time are better >> yes >> and that is why we don't want convenience like for a pressure cooker like for a microwave oven >> like for so many other things where we feel that okay things which are cooked >> quicker are maybe not good for us rather but it's actually sometimes the other way around it Right. So I mean it's it's also see the interesting thing is that um the history of convenience is also a history in particularly in India of uh women breaking out from just being homemakers into being professionals and so on.
Right? So that is also another thing we have to consider. Um and the other important thing is that my mother used to say that my greatgrandfather used to say only woodfire. You're not allowed to use LPG. My grandfather would say you're allowed to use LPG but no pressure cooker. It has to be this thing and you would say chutney has to be ground only because and so on. But my but my my father's generation time and convenience his wife was working none of those were considerations. So you can see in just a few generations that these ideas changed >> have changed.
>> But people there are people who have stuck still stuck in time.
>> Yeah. A beautiful uh you know movie the great Indian kitchen such a beautiful film where they have exactly shown the same thing what you're talking about where you know >> the man in the family the you know he's wanting the women in the family to cook rice on wood fire. See if everyone shared cooking responsibilities, men and women shared cooking responsibilities, no one would be obsessed with cooking slow.
>> Then we would all want everything fast.
>> When somebody is doing the labor for you, then you are happy to exploit it.
>> Yeah. Because >> whenever men cook in the kitchen occasionally, >> they would want everything that takes time to be done before. They would want you want the woman to cook, cut the vegetables, do all the preparation, make the gingergarlic paste, everything. And then they'll go >> and they'll okay, they'll stir a little bit and they today I did the cooking and then they'll leave around a much bigger mess >> and they would want you know the other people in the family to clean it. And other thing my wife keeps saying that every time you cook I find a new appliance you have bought.
>> I filled my kitchen with air fryer this frothing device you know suede and above. So it's just that I think uh uh we are happy to embrace automation when we have to do the labor.
>> Yeah and yeah that's the thing.
>> Yeah but this also is something that we talking about you know a larger section of the society. Yeah, >> there are in metro cities in a lot of places where now there are you know couples who are working both are working they have lesser time you know there was meal prep culture only in the western world but today in India also >> you won't believe but I have so many messages every single day that chef can you >> now teach us how to do meal prep in India >> how can we do it with our food because we don't have the time >> we don't have the money to spend on a cook >> we want to save money. And the only way for us to have home-cooked meals is to do meal prep.
>> By the way, what meal prep is? A lot of people who are watching us would not know.
>> Meal prep is a way where you can cook food in advance >> and then store it in batches and you freeze it. Yes.
>> And then whenever you want to cook with it, you'll remove, you'll thaw, you'll you know reheat it and you'll cook.
There are certain things which you cannot do with meal prep like you know once you thaw it once you heat it you don't put it back again and all of that.
So there is a way to do it but there is a very safe and a very normal way to do it and you can eat healthy even doing that >> which we you know sometimes perceive where you know that food gets spoiled when it is kept because refrigeration was not there. It's that fear and so you know people sometimes think that we are adopting a western thing right and we think that they meal prep but Indians don't and so on. I urge people just to observe NIS >> the very same people who in India would not do meal prep the first thing they do when they reach the west and they realize they can't have you know help and cooks and all these other assistants and both have to work >> they immediately embrace meal prep.
NAS are the bridge. Forget the west.
>> Indians in the west have embraced meal prep and once they come back, they're like, "Oh, I'm okay now."
>> Right. So, they cut vegetables and keep they cook a little bit of extra batch of dal so that they don't have to boil the dal. Boil it again. Yeah.
>> And pretty much you can do meal prep for so many things and even base gravies themselves you can then freeze like an onion tomato masala, right? You can slow cook it properly, puree it and put it in your uh put it in these uh ice cube type trays. Then take two of those things and trust me, you can whip together a subji in no time.
>> Right. I have a follow-up question on that. But >> masala, >> but we but I think we'll get through it.
>> And I'm going to add a little bit of oil to this.
>> Yes.
>> This is particularly sensitive to burning as well. Yeah. So a lot of people you know when you talk about your relatives living in the US or the Europe or anywhere and they would be what a life they are living they're earning more but they're eating stale food.
>> This is the most common thing that we living here in India would talk about.
>> Correct.
>> We sometimes forget we have the convenience over here of you know house at a very very at a very low cost. That is why we say that okay we want to do everything fresh at home.
>> Yes. From a science perspective, yes.
How are these people wrong about saying that they are having stale food and they're having a less less uh >> less nutritious >> nutritious and maybe a lesser healthier life.
>> Correct?
>> When people say that if I put something in the fridge and eat it next day, um it is losing nutrition. So your immediate question should be what nutrients is it losing?
>> Is it losing carbohydrate? No. It losing protein? No. Is it losing fats? No.
Amongst the micronutrients, is it losing fat soluble vitamins A, D, E, K? No. Is it losing minerals? No. They're not going anywhere. The only thing that you lose when food is just kept for a while is typically vitamin B and C because those are the water soluble vitamins.
Again, vitamin B and C are the easiest things to add back to food. You just add little bit extra uh dunna garnish.
Squeeze some nimu on your dal that you've kept. You've got it back. So I think the first thing people have to realize is that nothing is getting lost in the fridge, right? You're going to lose more when you reheat it on the pan, which is why I tell people >> consider the microwave because >> science shows us that you lose the least amount of heating related loss in the microwave, >> right? as opposed to in the open pan, >> right?
>> Trust me, when you eat your leftovers, you're eating healthy for a couple of reasons. If you have if you don't have time, you're going to order out >> and that food will have three times more calories, more fat, more salt, your leftover dal is going to be a absolute much much more healthy for you. The second thing is that many people know this >> certain dishes, in fact, even the bis bell that we're about to make, right?
Biryanis and fish curries and chicken curries.
>> Every single one of them improves with time.
>> The flavors improve with time. It's not a health thing.
>> Why? Why? Why does that happen? Because a lot of times, you know, we'll see our parents saying that, you know, biryani the next day is better. A mutton curry the next day is better. In fact, like Goa, there's a specific thing ki which is yesterday's curry. Yes.
>> Eaten the next day in the morning with the fish curry the next day. Yes. So what happens to the food that it tastes better the next >> a couple of things happen. First is that the salt gets more evenly dispersed into more parts. So if you have a dish that is a little bit more there are bigger pieces not just a pure gravy.
>> Uh there is uneven salt dispersion in the larger objects over time the salt gets evenly dispersed. So every bite has perfect amount of salt. The other thing that happens is that spices again you have to remember have many layers of aromomas.
>> Right? So there is a top note which is what you immediately smell. Right? You know a biryani it's the top note of the cardamom and a few things that you smell right but a cardamom has base notes >> that come out only when the top notes are dissipated.
>> So when you eat fresh kana you are smelling top notes like a perfume's top note. That's why when you say men will wear perfume and they will think that oh this smells nice but then people with more sensitive noses typically your spouses will tell you that oh this smelt better on the longer run >> because the base notes come through after the top notes have dissipated >> again you taste the better part of the spice when you eat it later >> so this is I think why I think leftover food is very underrated and it's everywhere else in the world people absolutely eat it with no problems >> so if you are storing your food well Yes, >> if you are refrigerating it in time, >> you're putting it airtight, you put everything. So, there is a way to do it, right? It's not that you have kept something on the counter for like about 10 hours and then you keep it in the fridge and then you say it's healthy.
It's not at a certain point it'll become poisonous if you just let it be out.
>> There's a there's a time limit and you will know it. You will smell it.
>> Yeah.
>> Right. I mean, it's many many Indian dishes can often stay up to a week in the dish. But it varies. Rice for example, you should ideally not keep boiled rice for more than like 24 to 36 hours sometimes, right? After that there's bacterial infection that can happen. Most of the things sour curies, gravies, you can keep for a good amount of time. If it has meat, you want to avoid the risk of too long because >> while vegetarian dishes ferment in beneficial ways, meat does not. It fermentss in poisonous ways.
>> So you want to be careful about what you are storing for how long and so on. What also I always love about this thing and what you also said is that if you have home-cooked meals in your freezer that would be much better than a pizza or a burger which is out ordered from outside.
>> Even the dal you cook at home has one/ird the calories. A restaurant is incentivized to make it tastier by adding more fat. There's a double tka.
There's more salt. There is more sugar.
That's how the restaurant business works. There's no I'm not blaming them.
You will not buy if they make it taste like durka.
>> Yeah. You wanted to really just assort your senses, right? Yeah.
>> And see, no restaurant tells you that come to us every single day. You're going there for an occasion, right?
>> Absolutely. Yes.
>> Um I think see I I belong to that industry and you know, you come there, you enjoy your food and that is an occasion. On an occasion, you can do everything like >> desserts are not bad for you, but portion control is important. You cannot be like, I'll eat a half kg cake every single day. You have it once in a while, have it in a portion controlled manner and you will live a healthy life and you are exercising etc etc and you are not having health conditions that's another thing >> but then you know no restaurant is urging you to come every single day day to them >> so you enjoy that food once in a while >> yes you know one one little fun fact about this chili right >> uh the bil >> I think this is done yeah right >> this chili is quite fascinating because one this is all color and not spice Yeah.
>> In India, most of this chili is not used in cooking. It's used to make lipstick.
>> Oh, okay.
>> So, the red color and the lipstick actually comes from the bugi chilies.
>> From chili.
>> Yeah. From this chili. You don't want to use the other spice.
>> Well, I did not know this.
>> Yes.
>> A lot of people would buy Kashmir chili and a lot of stores will sell you bed chili. Kashmir chilies are not available in abundance in different parts of our country.
>> So if you go to Kashmir >> or if you go to Jammu even and you see the Kashmir chili that will look very different how this looks. It's more flavor. This has much more crevices and everything that's much more flatter. It looks a little different. You still get it in >> every part of India. It's not that you don't get it >> but 90% of the times you're sold bed over >> as Kashmir chi >> as Kashmir chili. So that's that's a fact.
>> It comes from Karnataka. Yes.
>> So what we did while talking is we added some bedi chilies with some oil on a very low flame. We've just toasted them.
>> These have been toasted. I am just going to add this over here. And there's some kuskas, meaty seeds, and some coconut.
>> Yes.
>> I'm just >> adding all of these together. And we're just going to lightly, you know, roast them. The reason why we're just going to lightly roast them, these burn very, very quickly.
>> Yeah. Cuskas poppy seeds are going to burn >> the poppy seeds. So we'll just roast it a little bit >> and I think this is good >> almost done.
>> And I'm going to switch this off and I'll add it.
>> And now once we have done I'm just going to add some heat in the end over here.
It has some residual heat >> and it just needs to >> So quick sort of you know history lesson here is that the the chilies came from Mexico. The uh the hing came from Afghanistan. It still does, right? Hing is not grown in India, right?
>> And I always find it fascinating. Hing has flavors very similar to onion and garlic.
>> And because of religious restrictions, Jen and Hindu against onion and garlic, >> they use hing, >> right? I like that about India that we love our food so much.
>> Religion can tell me you should not eat onion garlic. I will go out of the way to find something that tastes like it in Afghanistan. In fact, very recently there was this, you know, potatoes growing on trees, you know, and on reals, you know, it just went viral that and everybody started to ask like James started to ask that can we eat this >> you know because >> also one thing you know >> when we talk about this came from here this came from here like even carrots and potatoes >> everything here is European so >> potato carrot >> but people take it in a wrong way, >> right?
>> Yes.
>> People who are saying that this is not from India and came from elsewhere >> are not saying that they are less Indian, right?
>> The beauty about it is that whatever came to India, I think Indians use it in the best way possible.
>> I don't think anybody else in the world cooks potatoes better than us.
>> Absolutely.
>> We can cook potatoes in a million ways.
Yeah, >> everywhere else it's majorly French fries or a couple of French dishes maybe or a bake or something like that. But in India you'll have like a vada pa, you will have like a jeera aloo, you will have like a samosa gobi so >> everything and I think that's the best use of that ingredient.
>> Exactly.
>> And that is how beautiful our food culture is that we find the best possible ways >> to utilize an ingredient in a manner that the world could not think about.
Absolutely.
>> So that's the beauty of our country. So we don't need to be worried about you know that this does not belong to India but it's no harm knowing where it came from.
>> The potato can come from wherever. The French beans can come from France. The the carrot can come from Europe. It does not matter.
>> But we Indianize it.
>> Yes.
>> We what we do to it is what makes it Indian.
>> Yes.
>> Right. Absolutely.
>> And you know this is uh the spices have cooled down. Yes. So now we can, you know, grind them >> in a spice grinder.
>> One of my favorite devices actually.
>> And and and you the you get to make fresh spice mixes just in the amounts you need. Um uh and you don't have to like always keep buying dubb spices oxidize.
>> You know, usually what we do is we'll keep it in the box it comes in.
>> Yeah.
>> You put it in a airtight glass container.
>> Yes.
um and just put it in the fridge. So you won't lose any of that aroma >> um because you know a lot of aromomas are volatile >> and over time if you are just cutting off the packet and you're just keeping it like that >> it's just going to you know then >> smell like sawdust later on. So >> exactly just saw dust.
>> So you need to actually lock the flavors in. So >> if there's So this spice mix we won't use the whole thing right now. So the leftover you can keep it in an airtight container, put it in the fridge >> and even if you put it in the freezer, it won't freeze your spice. It in fact will >> there's no water. There's not much water.
>> So it will increase the shelf life of the spice. So just put everything.
>> Yeah. So the powder is ready.
>> Superb.
>> The masala.
>> So this is what we'll you know add it in the end. We have some sona masuri rice >> and we have tu dal which has been soaked. Now >> there could be a mixture of ds also which could be used. Um like you could also add a mix of moonong dal to it.
>> And again the ratio of rice to dal also I've seen varies.
>> Yeah.
>> Um in my personal experience the the best tasting has been one is to1.
>> One is to one. I also do that. It's same 1 is to1 >> of course but some restaurants will use a little bit more rice for cost reasons but uh >> yeah but I think the 1 is to1 ratio really I think that makes it a >> you also you will not overeat that >> the more dal it the less you will eat >> because it make make you more heavy >> so this has been washed and soaked um >> for a couple of hours you could also do it for like about half an hour >> is enough yeah for tal and for dal rice also I think cooks better when soaked a little bit.
>> Yes.
>> Um >> cooks more evenly.
>> Evenly.
>> So we just soak it and we add this to the >> pressure cooker.
>> Yep. So we doing some potatoes.
>> Potatoes. Yep. The one thing that I think I've seen Karnataka they would specifically add to uniquely to the uh vegetable they would add to this is the turnip. Shall >> Yeah. Shall.
>> Yeah. It it immediately gives it a very unique uh flavor that correct.
>> So potatoes, carrots and beans which has gone into this.
>> We have water over here.
>> Yeah.
>> Um so we'll do a little more water than your usual rice cooking. So usually you do twice. You can do like three times or maybe three and a half times.
>> Basically you're making a kiti over here.
>> It is a kit. So in India has a rice plus dal combination dishes. uh are a very common pattern right so there is kiti in the north there's bisibelat in karnataka pungal yes >> in tamanado so you will find this pattern to be very common because again historically rice is deficient in some amino acids dal has those amino acids so together they're a complete protein yes >> right for a country that's largely again does not consume much animal protein this is how you ensure that you're at least getting all the essential amino acids >> yeah so everything that you're doing your kit Chi basically which is rice plus dal >> also your idli dosa batter then your dal and rice combination which is very common >> rajma chal >> rajma chaval all so all of these combinations basically when we talk about protein >> and especially vegetarian sources of protein >> for your body to absorb protein you need the whole protein together which is essentially amino acids and when there's in where where there's incomplete complete protein you need it to be complete and rice and dal when come together makes it a complete protein. So when vegetarians are having dal for protein, if had with rice, it's always better, better absorption for your body.
>> Correct.
>> So that's also about bioavailability of nutrients, you know.
>> So obviously I think once the moment you're pressure cooking, bioavailability improves, right?
>> The other fun fact is that people get worried by pressure cooker. Dal cooked in pressure cooker is more bioavailable than dal cooked on the open pan. Some people like cooking the dal in the open pan for taste and texture reasons. But honestly for people who have sensitive stomachs and sometimes dal can be tougher to digest because it has more fiber and so on. Uh cooking dal in the pressure cooker makes it easier to digest actually.
>> And why is the reason why why it's easier?
>> It's because the pressure cooking is basically cooking for a shorter amount of time at a higher temperature. um and that you actually unlock a lot more of the nutrients, the amino acids there and you also break the fiber into things that are less likely to cause you bloating. Right? So normally some people when they eat whole dals like full you know green moon chana rajma and all that they get bloated bloated right >> again pressure cooking reduces the amount of bloating you will actually get as opposed to when you just cook it for hours and the other thing is that you use half the amount of cooking fuel >> fuel >> and when you use a pressure cooker time yeah >> and then there's this thing about on social media about you know when you cook dah and you have a little bit of the foam that comes on top which also is called maybe scum sometimes.
>> So a lot of people say that when you cook it >> in a pressure cooker you you're not able to remove it >> which should be removed otherwise most common viral video is about that it gives you joint pain. Uh so so what's that >> again you have to remember that um India is huge and you will find that adoption of pressure cooker in south and east has been for much longer because these are rice eating uh >> states >> states and the pressure cooker usage is much higher than in the north. So there are fewer myths about this. So clearly south and east India people do not have joint pains. They've been using they've been cooking dal for uh decades now in the pressure cooker. People think that the that scum has these anti-nutrients that you have to remove, right? But in reality, that's a very very very very tiny amount. Most of what you see in the froth is just loose protein.
>> And it's very tiny amount and it makes little or no difference uh for you removing it. See, back in the day when we did not have processing plants, right, u the dal would have a lot of dirt. It would have a lot of soil. It would have Right. I mean nowadays we're putting it through factories where it's being industrially polished. Right. So there's very little actual dirt and other things that you have to remove.
The moment you soak and discard the soaking water, that is where you're removing most of the antiutrients.
>> That's why that is important to do. You soak the dal, you remove the soaking water.
>> So a lot of people also say that you should use that water, not this water.
You should use the water that you cook the dal in. Yeah. Not the soaking water.
So a lot of people you know who think about >> you know the the water you have soaked the dal in >> has you know got nutrients it's not that way it's it's when you cook it like when you are cooking when you're soaking chickpeas remove the water when you're cooking the chickpeas and the water you get which is called aquaf faba correct >> basically that is the water you don't throw out that is the water you need to consume correct >> aquaf faba has the sort of like the the almost the binding the the structural properties like a vegetarian an egg.
>> Egg white. Yeah.
>> Yeah. Like egg white, right? Because it it >> that's why you can use it in baking. You can just foam it up and it'll just form up like a like an egg white.
>> Exactly.
>> And you use it like that. Also to note >> when you're doing dal in a pressure cooker at that time you are thinking about removing the froth or the scum.
>> But it's the same dal you will grind up and use it in a dosa or a nidli. So you're not getting that chance to remove it. It still is there. Right. So, >> so how does it then does not make a difference in that time?
>> You need to think about it. one broad you know observation for your audience which is that most of the scaremongering you will see on social media they will ignore something that I call the denominator meaning okay >> that in reality if there are anti-nutrients and dah that you need to remove there are going to be such a tiny fraction that but the social media re makes it seem like that tiny fraction is important but it doesn't tell you >> that there is just so little of that you should not be worrying about that.
>> Yeah.
>> So, little bit of turmeric in this.
>> Yes.
>> And little bit of salt.
>> Yeah.
>> And we a pressure cooker. Bring it to pressure.
>> Yes.
>> And then we'll cook it for about I think 15 minutes.
>> 15 minutes.
>> Um it should be done. So while this is cooking I have uh you know certain things which we do in our day-to-day lives right like in the morning today when I came here my wife had soaked five almonds for me which she does every single night and in the next day morning you peel off the almonds and then you eat it right >> they used to also do walnuts like that and then I had this opportunity like about 10 years back to go to California the government invited me to see their farms and everything. And there is where there were a few scientists who work with those farmers, right?
>> And my first question to them was after they told me about what are the benefits of walnuts and everything >> that should you soak walnuts.
>> Correct.
>> And they said like absolutely not because a lot of nutrients would be loded in the water >> and what you're eating would be less nutrientrich than the actual walnut itself.
>> Exactly.
>> What best you should do is >> Yes. Because you live in India, you have such kind of weather. You always store walnuts >> in the freezer. Freeze them because walnuts don't have moisture. They have oil. They would never get frozen. So you can remove and consume it immediately.
You don't need to even th it because it never get frozen. And what that will do is you can keep your walnuts available in your home for a much more longer period of time and would be more nutrientrich. That is what you can do.
So walnuts is something that I got this first on experience with >> but there's this debate about you know the other nuts >> especially almonds are the most common which are soaked >> yes >> and people say that there are more nutrients in available >> is there any science behind it or >> so all the all the nuts broadly work the same way again the same first principles question is u by soaking what are you gaining and what are you losing right the normal argument tends to be that uh like with dal you are uh you are removing the anti-nutrients which will make it harder for you to digest. So by soaking it, it makes it easier to digest is the normal logic that people will give. Uh and so on, right? But when you put that to the test like with walnuts, the study was done on almonds, it's the same one, you do not lose any of the anti-nutrients. So but you do lose some of the actual nutrients, right? So the confusion comes from the distinction between dal type seeds, right? and also including sunflower seeds, melon seeds and things like that. And these kind of nuts, these nuts are different. These are highfat, low moisture nuts which have a different nutritional profile.
Soaking them does not do the same thing that soaking dal does.
>> You need to soak dal because that actually removes antiutrients, but it does not do so for almonds.
>> The other way to think about it also is that but we've been doing this for years. Surely there must be a reason etc. when you dig into it, you find that um many people do not digest the outer fiber skin very well. It's not by the way, it's mostly not digested. It's going into your gut bacteria, right?
Mostly and so on.
>> And many people cannot eat a lot of almonds, especially with the skin.
>> Yeah.
>> Right. So soaking and removing that skin absolutely one makes it uh easier to digest and two um older people find it easier. They don't have strong teeth and so it's just easier for them. So I've again noticed that many of the cooking and choices and the things that you see in Ayurveda etc in India are often quietly designed around an assumption that we live in a joint family and that many of the people who are eating are going to be old people >> and old people do not produce enough saliva they have weaker teeth so whereas in the west people don't live with their parents and they live separately so many of these practices did not emerge there and so on right we cook everything to a little bit softer texture and so on.
You're almost always feeding someone who's elderly in the house. Right? So again, so I I urge people to say that I think there are beautiful things about your tradition that you can recognize.
But at the same time, the science can also tell you that there is no measurable benefit for a young person to soak their almonds and eat because you're less likely to have any problems digesting it and in all likelihood you're probably wasting uh nutrition.
And the other thing is that it's extra effort you have to take.
>> As you said, if it's just there in the freezer, take it and eat it. You will eat almonds more regularly and that's good for you. But if you have to soak it and you forgot to soak, then you will not eat.
>> And then to peel >> and to peel, right? See all of people remember that convenience is the biggest friend of health.
>> Anything that any habit that you can make convenient, you will follow. Same thing with diet. If it's a diet you can follow, you will follow it. But if it involves complicated things, extra effort, expensive ingredients, avocados and blueberries, you the ability for you to sustain it is very low.
>> But convenience does not mean just to call food for convenience means how at home you can do things easily. Correct.
Exactly.
>> That's what convenience is over here in this context.
>> That's very important.
>> Secondly, you talked about blueberries, avocados.
>> Yes. So we live in a world of lot of videos, podcasts, interviews coming out today, right? And there would be one nutritionist, doctor, anyone else. It could be anyone.
>> Um, not anyone specific, >> but one person would come out and say that you should have 80 g or 100 grams of blueberries every day.
>> The next person would come and say, you know, blueberries are just, you know, marketed well because they're expensive.
They can afford to do that.
So you should not eat that because it's just expensive. But there's you know these many times of vit vitamin C or something in you know guava and you should eat that guava right.
>> Yes.
>> Now for the regular people right when they are consuming so much of content every single day.
>> Yeah.
>> For them the day someone comes and speaks about blueberries the next day they'll see >> let's start eating. And usually we'll tell it to our friends, family members.
I read it somewhere.
>> It's not the real but I read it somewhere. Right?
>> And then the next time something opposite to that is said then they'll start to think about right. So how can someone identify what's right for them and what is wrong for them in a world where we are consuming so much content. In fact, right now also while we talk, people are consuming content.
How does someone >> believe or come to know what's good or bad for them is something I'm trying to understand since a long time.
>> This is a very complicated question and I've thought about it for a long time now, right? And I've spoken to a lot of nutritionists and doctors. Uh the way I see it right, internet has given you access to infinite information and it has technology has made it cheap for anyone to make content. They have to turn on the phone and say something and post right and the algorithm will push it to you if it is sensational.
So people need to distinguish when it comes to health and nutrition that there are three things. There is content, there is knowledge, there is advice. M >> okay everything you see on social media is content it is not knowledge knowledge takes decades it takes uh >> so we have whistle I'll just put it on slow yeah >> knowledge takes decades of research centuries of people scientifically validating putting it into textbooks right something for something to go in a textbook it takes it takes a lot of people to agree with it and so on. So for most people you need a to be a specialist you need to be a qualified person you need to have someone who would have studied that for a while for it to become a scientific knowledge that is knowledge. Nothing you see on social media is knowledge. It's content. Even the nutritionist saying you should buy blueberries is making content. The textbook that he read in four years and 5 years that is knowledge.
>> Knowledge is not social media friendly.
You need to sit and study that. It's not for everyone, right? So, you have to look at content and take it appropriately, not too seriously.
Just because somebody says don't do this, don't stop doing it. Just because somebody says buy blueberries, you don't have to buy it. It's a useful provocation. It gives you some hints, but don't take it seriously, right? So, content knowledge. The third thing is advice. Advice is important because particularly because there are now a lot of doctors and nutritionists who are putting out content. People are confusing content with advice. Advice requires key they look at your body, your blood test, your genetics, your history and then give you personal advice that is purely private, right? So that is that advice is going to be unique for everyone. Everybody is unique. So what they put out as content is not advice. So I think half the confusion comes and a lot of your anxiety can go away if you just look at anything on social media and realize that this is content. It's not knowledge. It's not advice. So what you're trying to say is is that whatever you are consuming today on the internet, >> yeah, >> don't just follow it blindly. That is the first thing. Second, there's no particular way of putting things under one umbrella that works for everybody.
>> Not possible.
>> So, it's going to be different for every single person because you are made in a different way. Your genes are different.
You come from a different region. If you have problems, right, if you have health problems, >> the first thing you do is stop watching content and go to a doctor.
>> Exactly. You seek out advice, not content. That's the most important thing.
>> If you want to know that will blueberries or guava work for you and you have the time and the money to actually go to a nutritionist who is a practitioner who is wellqualified, go to that person and ask that person if that is good for me or not. The second wrong thing that we do is that my brother or my sister or my mother went to a doctor or a nutritionist >> and they were advised to do something.
>> We usually tend to take that advice and apply it to ourselves.
>> Correct.
>> That's the most wrong thing to do.
>> Yes.
>> If someone has gone to a doctor, the doctor or the nutrition has advised them to do certain ways according to their body.
>> Correct.
>> Not yourself. Yes.
>> So if you need advice, don't take advice from someone who has taken advice but go to the doctor again and that would be different for you whether you are living in the same family.
>> So that is something you need to understand.
>> So people who are scaring you on social media or people who are telling you things are good for you.
>> Yeah.
>> Watch it as content.
>> It's content. Yeah.
>> But go and seek advice whenever necessary. That is what is very important.
>> Yeah.
>> And I empathize with people because it's India. We're not a we're not uniformly rich.
>> Yes.
>> Everybody cannot walk up and get an appointment with a nutritionist or a doctor to ask simple questions like this. That capacity is very scarce. It's um so it is not surprising that people are using content as a almost as a as a backup >> for a for a health system that is not easily available to everyone. Right. Um but I think it is still important for you to realize that you are still consuming something that has not been validated. See anybody can open their phone and say anything they want. Right?
But for it to go into a medical or a nutritionist textbook 100 people have to review it. Everybody's allowed to critique and it has to pass a lot of checks before it gets printed. Right?
And you have to and for somebody to give you advice, they have to go through years, decade of training, certification and all that process. Right?
>> So you have to treat it exactly like that. You have to treat content like fast food and you have to treat knowledge and advice like the more ga healthy food and maybe advice as the food that is made very specifically for you when you are falling uh sick.
>> Yeah. So a lot many times is what I also you know usually say that if you want to eat healthy you can continue eating what your you know forefathers grandmothers everybody eat had and consumed >> um consume it in a portion controlled manner >> and also consume what works for your body right >> and how much ever you can you know >> include home-cooked meals in your diet >> that's the best thing that you can do >> correct >> even if you want to have like something fried, fry it yourself. You know what oil you're using, what are the you know ingredients you're using, >> it's been reused.
>> Yeah. And then you need to then decide how many times you want to have that at your home.
>> So that is where you know you will realize because what happens is when you go out and eat a samosa, right, you just eat the samosa.
>> But when you actually make it at home, >> that is when you realize the amount of you know things that are going into it.
So once you fry samosas yourself, you will say no this is really good but I should have it once a month because I'm frying it in so much of oil went into the dough itself right to make it crispy. So you so the best way also to eat healthy is try to cook yourself if you have the time. You will start to understand your food better >> and you will realize that >> because when something is just available out there, you don't know what's going into it.
>> Yes.
>> And suddenly now you see where >> not just I'm not talking about the marketing bit of it that everybody's talking about protein.
>> Yes.
>> That happens and I think that's a result of what's just you know working out right now in the markets and people start to talk about it. Yes, >> but also big brands and companies now doing more protein products >> like a lassi a chas and everything like a kulfi >> there are brands who have Italy and dosa batter with added protein into it.
>> Yes.
>> There are ice creams with whey protein in it.
>> So there are so many products now available which have added protein in them.
>> Correct.
>> Right. And suddenly now everybody started to think that is protein that much important in everything they are having like even when they're having ice cream should they have protein >> like even with cold coffee now there's protein right >> right >> yes >> if someone's having a regular Indian diet which we have is which is our dal roti bhaji chapati pickle achar and all of that right >> and also a non-vegetarian is having meats >> does that person necess necessarily need to have protein in their ice cream, milkshakes, cold coffee, dosa batter, everything.
>> Not at all. Again, there's a certain social media distortion here at play, right? The algorithms tend to if you express an interest in something and if you consume some content, they'll show you more of it. So if you are urban reasonably well to do the top 5% of wealth in India, chances are that you're going to be assaulted by protein advertising everywhere because the algorithm has decided that you're the right audience for it >> and you can also spend for it. Yeah.
>> And then you have the ability to spend for it, right?
>> It's not your uh the person who's a security guard or the the swiggy delivery guy. He's probably not seeing protein advertisements as much as as you are. Right? That's number one. The second thing is >> I'm going to switch this off now.
>> The second thing again again in general the most sensible practical thing for you to do is to realize two things. One is that our historical diet has always been a little bit higher on the carb side, right? Um even meateers do not eat meat three times a day.
>> It's a special occasion weekend, you know, Sunday mutton type of thing, right?
>> It's never a a daily thing. Even seafood eaters who do eat seafood every day, the fish curry will have like two pieces. I mean, you're not getting >> the curry and the rice and the rice, right? Still mostly carb heavy, right?
>> Um, so India, vegetarians, non-vegetarians, there's actually not much difference in the net number of grams of protein they're eating in India, right?
>> But we were living largely as an agricultural society with a lot of physical activity. Even if you're not in agriculture, you had to walk to school, you had to cycle, you had to lot of physical labor that you have to do justified the kind of uh high carb diet that you historically had.
British colonialism played a big role in shifting our diets away from better grains like millets that are a little bit better on protein and more balanced, more fiber to a more refined grain diet of rice and wheat. And slowly we have that baggage, right?
And we have a history of famines made worse by the British u where the south Asian genetics is that extra kana is turned into fat immediately and that to visceral fat. So we are amongst the most susceptible to heart disease and diabetes more than others.
>> An Indian person will not look obese but will be diabetic.
There will be very obese people in the west who will still not be diabetic. So given all these conditions, it's the broad realization that our diet needs to be less on carbs and more on protein because the research says that it's the best thing for you in terms of one pelito 70% of the calories of protein is what you ultimately get. 30% is just used to digest it. Then protein goes into repairing your body. every joint, every joint pain. The moment old people in India just increase protein consumption, their joint pains go away, hair starts growing, right? So body prioritizes protein for organ damage, deprioritizes hair, dep prioritizes joints. Uh and over time, right? And the ICMR and the National Institute of Nutrition has also said that Indians do not eat enough protein. You need to eat at least 08 to one gram per kg of body weight. Right? This has started a gold rush, marketing rush because there is awareness that I will sneak ice protein into ice cream protein into kulfi protein into coffee and all of that when again the practical advice is that you first you please measure how much protein you're getting. There's a good chance you're probably getting 30 to 40 gram from just your dal chav roti subji without even adding paneer. And then now you think how you can improve it with food. Very simple, few extra pieces of paneer. If you can afford it, Greek yogurt, but or if you can't, just an extra bowl of the heat. Again, dairy is a great source, quality source of protein, right? Um, if you like tofu, add tofu. Like soya nuggets, add soya nuggets. These are fantastic ways to integrate that into your cooking, right?
On top of that, if you still feel you are not able to hit >> the number the number for that alone, feel free get a protein shake, get a supplement, get a protein bar, >> I don't know, protein ice cream if you want. So you replace your regular dessert with that. Again, remember protein ice cream is still an ice cream.
Okay? Don't treat it as your protein source, right? So a lot of that I feel is is sort of very is posturing and marketing. You're just fooling yourself.
You must get as much of your protein from food, not as a supplement. If you can't meet that that extra, please go ahead. Don't believe all the scaremongering about whey protein.
>> Supplement is a great supplements are fine, right? Buy a trusted brand and only for that balance you eat that. I think that's the best way to think about it.
>> So again, knowing how much protein you're already consuming.
>> Yes, >> very important. Um also for a lot of people who don't have a healthy eating habit who are having fried foods very regularly who are indulging on food >> you have how muchever protein it won't matter because the other you know the wrong foods which you are having are going to damage your body even more >> if you want to eat everything and now you're having two shakes of protein it's not going to help you. You need to overall have a better healthy diet >> which is balanced and which is more homecooked and which has a balance of everything. So vegetarians you have to have like your dals pulses, lentils, rice, veggies, add more eggs. It's very simple straightforward you know one of the most >> the thing that you know people make regularly makes people angry. But I find that there's more acceptance now. Um I keep arguing that um you should treat eggs as vegetarian.
>> Yeah. So I I've heard about it a lot many times on all of your you know in a lot of your content. You say that eggs are vegetarian.
>> Why do that? Why do you say that?
>> See first I think what is vegetarian? Is that a scientific definition or a cultural definition? When you realize that vegan is a very straightforward definition. It cannot be of animal origin. It's very clear. There is no confusion there.
Vegetarian is a more weird cultural definition. Um, eggs are vegetarian in the UK, but they're not vegetarian in India, right? So, these are culture.
>> So, are eggs labeled as vegetarian in UK?
>> Yes, they vegetarian menu will include eggs, >> right? So, there are good reasons for why we used to consider it non-vegetarian in the past, but we should not now, right?
>> Think about it. If you consider milk to be vegetarian, you're getting it out of an animal, right? But you will argue that it is vegetarian because it does not result in the depth of something. So it is vegetarian. Right? Right. You're giving the calf enough milk. The cow is fine. It's anyway producing milk. You're taking the extra. So it's fine. So there's a moral aspect to it. So therefore, you know, uh there is no killing involved. So therefore, historically where a hen would lay an egg every day, um you have no way of knowing whether the hen mated with a rooster with a male. When that happens, the egg is fertilized, right?
>> And so you and so if you leave it, after a while, the chick will hatch from it.
Thereby, the feeling that, oh my god, you're probably eating something that might hatch into a chicken, so therefore you're killing something, so therefore it is non-vegetarian, was a perfectly fine thing to say 100 years ago. If you buy a supermarket egg, it comes from pouchy farms where there are no male roosters. The hen is just laying an egg every day.
Right? That egg is unfertilized. You can sit on it all you want. It is not going to hatch into any uh chicken. Right? It is absolutely it is a product. It's producing no different from milk every day. Right? Modern day breeds of hen produce like 200 300 eggs a year. Right?
They will produce it whether you eat it or not. And they will not hatch into chickens. So therefore by the same argument that milk is vegetarian, egg should be vegetarian if you buy it from a supermarket. But if you have hence running around freely organic free range then you have no way of knowing for sure whether it is fertilized or not fertilized. But if you buy it from a supermarket it is you should treat it as vegetable. But I'm not saying you must there are cultural barriers. You may simply not like it may not like the smell you want to respect your tradition by all means. But if you're a young person who's looking to increase their this thing and and yet you also want to remain vegetarian in in that sense of not killing something I'm telling you when you eat eggs you're killing absolutely nothing >> and also like how you said that you know that in India we have a lot of cultural beliefs and >> we all should respect that you know you should respect it I should respect it it's fine >> yes >> but I also see a lot of non-vegetarians not consuming enough of eggs, right?
>> To know that any protein supplement you buy >> Yes.
>> compared to that egg is one of the cheapest and one of the most convenient means to add protein to your diet.
>> Absolutely.
>> So, an egg that you know which you can buy today and maybe just boil it, maybe just crack it gets ready in like a minimum of about 30 seconds to a maximum about 10 minutes >> and you can have how muchever you want of it.
>> Yes. and get your daily source of like at least about 20 30% of protein with just eggs in the first meal of your day itself.
>> Exactly. Three eggs in the morning, you're done. I mean, you get 18 grams, right? And people forget that see our bodies evolved to eat complete foods that naturally occur in nature, right?
Whey protein supplement doesn't occur in nature. You have to take milk, you have to process it and just only keep the the protein and remove everything else.
Whereas egg is something your body evolved to digest. It has a mixture of protein and fat and fat soluble vitamins and minerals as a package. It's the cheapest complete food uh you can eat and it takes 30 seconds to cook, right?
You can, by the way, you can boil a large batch of eggs and put it in the fridge, right? Or you can just break an egg and in 30 seconds it's going to you can make a scramble, you can make a sunny side up, you can make an omelette.
U you have such flexibility is the easiest way to add a protein to your diet. You're right. Yeah.
>> Yeah. Yeah. There's still pressure.
Yeah. There's still pressure. So we have we have time.
>> Yes.
>> Um >> other important thing and it's this is very important to mention is that if you are increasing your protein consumption, a very important and useful thing to do for your long-term health is to also do weight training. And and I particularly want to say this to women because in India we have this conditioning that somehow women must not do weight training because they will look manly and all of that. That's not how biology works. Um it's not that easy for women to put on visible muscle. But trust me, the single biggest improvement you can make to your long-term life is to build muscle because muscle spends the most amount of glucose in your body after the brain, right? And therefore it really really prevents you from getting pre-diabetic and diabetic because that blood sugar high you have from a dal chaval your muscles will spend all of it right it's the single biggest investment you can make and people just think it's about bench pressing and all those sort of things.
No, there are many things. There are the biggest muscle in the body is the legs.
>> Legs.
>> For women to do squats, to add weights, and they have stronger back, so they can actually do more deadlifts and all of that. There is a 75 year old woman in my gym who deadlifts 130 kgs. That's more than I can do. Wow. Right. And she started when she was 70. All I'm saying is that don't blindly increase protein consumption without also considering exercise. Right? Because protein you can't store protein in your body. You can store fat. If your protein is not getting spent building muscle or sustaining muscle, it's going to get converted into sugar again.
>> Right? So, so it's this is unforgiving in that sense. So, I think you know people should consider take that seriously. Um, weight training is for everyone. It's not just for gym bros and young men and uh you know and all of that. It's for everyone. And we also have to remember that the kind of lifestyles our you know grandmothers or grandfathers had they had a lot of physical you know activity throughout the day they used to walk a lot they used to do house chores uh sweep mop all of that >> amount of squatting right somebody estimated that somebody 100 years ago >> the amount of squats and the holding a squat where you have to just bend down and sweep bend down and cook and be on that right um And even by the way the traditional Indian washroom >> also forced you to squat >> is that that person was getting the equivalent of somebody who spent 20 25 minutes in a gym doing squats.
>> Right.
>> Right. And nowadays we do none of that the western washroom and then we barely squat. We have >> vacuum cleaners. We barely bend down or and when we get wealthy we outsource it.
>> Yeah.
>> Right. If you're going to your office in a car or a bus or a train >> and then you're sitting there for about 8 or 9 or 10 hours and coming back home, eat your food and sleep, >> you have absolutely done very minimal uh physical activity. So you need to do your weight training, strength training again. You have to remember that you already in your 50s or 60s. You cannot just suddenly go and hit the gym. You have to again then consult.
>> You have to do it properly. You have to start you have to start walking first so that you build a good amount of cardio.
But if you are young, you know, you start young and then you won't have to, >> you know, worry a lot about your health if you are working out and eating good homecooked meals.
>> Building muscle when you are when you can still build it.
>> Yeah.
>> Is going to be the most financially greatest decision you will make. Better than any mutual fund, better than anything else. Because the amount of money you will save in healthcare >> when you are 70 and 80 >> is just insane.
>> And then you'll also be able to enjoy the wealth you have created. If you don't have a healthy life later on >> absolutely >> then you won't be able to enjoy what you what >> and by the way it is not also about gym also right you just have to go to the internet and see how you can do body weight exercises workouts.
>> Yeah just squat I mean you can carry you have things where you just sit and squat. you doing training with your body weight also is not it's not easy like you would think that you know yeah if you are just you know lifting weights >> versus you doing your push-ups and squats and all of that >> it's equally challenging for your body so all right >> yes this the pressure is gone >> and yeah the rice and dal is perfectly cooked >> in fact I have a line in my upcoming book that I I particularly like saying that the the chair is more likely to kill you than the ghee Yeah.
>> And we'll talk about ghee because that's something that we Indians love.
>> But it's also something that >> we all are made really scared of. And then there are people who say that you should just consume ghee in weird amounts.
>> Yes.
>> Yeah. So everything's cooked. The veggies have stayed a little intact because we kept them a little big.
>> And the salt also helps.
>> Yeah. Yeah. The salt also helps. Now we're going to give it a tempering. Sort of a tempering. So here uh we're doing ghee. Yes. You would use ghee for uh >> forbad. Absolutely.
>> Um sometimes for uh economy reasons you know mix of oil and ghee is also used but normally for busy balabat special occasion dish it's going to be ghee.
>> And we'll do some nuts. So cashews.
>> Cashews >> and peanuts.
>> Peanuts. Yes. I just love the the nuttiness it gives to the bib. So just kind of frying it a little bit in a little bit of ghee so that they turn a little golden. So adds in crunch to it >> as well as flavor.
>> Um >> yeah, this is Yeah. So I know that this is very social media friendly, but I'm going to still ask you about a microwave oven and an air fryer are villainized a lot on social media.
>> Yes. And usually to villainize anything, >> you just have to say that this will cause cancer.
>> So that's like the most easiest way to scare people.
>> But last year ICMR published a document in which it said that >> a microwave oven is better than any other cooking medium that you can cook in.
>> Microwave oven retains the maximum amount of nutrients in food.
>> So and this is ICMR basically is a body.
It's a government body which publishes medical >> wellressearched documents and this research is done by an Indian government body. ICMR is an Indian.
>> So you don't have to think like oh it's some western propaganda from India.
>> Yeah it's from India and you know when it was published a lot of people also spoke about it but it was lesser spoken about than people speaking about that microwave oven causes cancer right it doesn't. I think you know people will blame literally everything else for cancer except the genuine things that are high risk right it's things like smoking and chewing pan and or you know dealing with Delhi uh in winters for example right in that kind of area >> yeah even now in other cities >> and you're breathing in vehicle exhaust in Indian traffic those are such significantly higher risks uh alcohol drinking right those are the genuine risks and people are worried about a microwave and air fryer Yeah.
>> Which actually are good for you >> also air fryer to actually think about it.
>> Yeah.
>> It it is basically an oven. Right.
Exactly.
>> So you are using OTG ovens which is oven toaster and griller in which you basically have been baking your cakes, cookies etc. for years.
>> Bakery is something that we all love.
Without ovens we won't have breads, cookies, anything to and even cakes. So an air fryer is exactly the same thing with a fan.
>> So a lot of modern OTG ovens had a fan in them which circulates heat. Yes.
>> And those basically are also air fryers.
>> Absolutely.
>> Just a naming thing, right? It's a naming.
>> An air fryer is basically a small oven.
>> Right. So if if you think an air fryer causes cancer, >> then you should not eat any baked good, >> right? You should not be baking cakes, pizzas, cookies, and so on >> because it's the same it's the same equipment. Exact same >> smaller form factor with a stronger fan that it circulate heats a little more evenly >> and it's more convenient to use because it's because of its form factor etc. >> If you step back and sort of look at history know >> um there is always push back against new appliances at any given point of time.
It's just that our father's generation their argument was against refrigerators and uh uh and pressure cooker that has gone down now.
>> Yeah.
>> Now we have switched to the uncles on WhatsApp are now on uh air fryer and microwave.
>> Air fryer, microwave and cooking materials.
>> Cooking materials. uh one generation from now we will all sit back and laugh at the fact that we were worried about this because there'll be some new set of maybe a a cooking robot >> that is perhaps making your food that will be now the new cause of problem saying that you're outsourcing cooking to a robot and that's why you are having issues and so on I think it's just a >> it's natural that we have a fear of the new when it comes to food at the end of the day you're putting it into your stomach >> it has effect on you >> uh but yeah but once you see this I think it you becomes >> and I think with you know cooking materials um so this is done so I'm just going to >> yes >> strain this and remove because otherwise it'll burn very quickly >> yes especially the cashew >> yeah because it has >> it'll stay white for and then suddenly become >> suddenly >> yes >> that's what I realized while >> talking now yeah so these are fried we're going to keep it >> on the side >> and then we are doing the tka but before that um you know with cooking materials you know I love how always you put convenience you know into picture and I think choice of cooking materials is all about convenience right >> for convenience >> um stainless steel is one of the safest choice because it does not react at all with any kind of food >> so you don't need to think about if you're doing anything sour >> you can also keep the food in that pan >> correct >> and then reheat it in it no problem while for sour ingredients if you are doing that in tin or maybe aluminum, >> you won't want to leave it for a longer period of time and then reheat it in it.
>> And >> stainless steel does not rust.
>> So again, maintenance is >> absolutely >> at the lowest. So you don't have to maintain it it at all.
>> The maximum it is going to do is the kind of fat and everything that's going to stick on your outside walls and because of that direct heat, it's going to like just stick that too. You can just clean it with any kind of you know a liquid or maybe baking soda.
>> I mean if you if you if you didn't want to think and you wanted to pick one material >> that is stainless steel >> but then if you are someone who likes to enjoy cooking right >> then there are cooking mediums which will enable you to cook better in terms of different kind of dishes that you are making like a cast iron tawa would get you the best dosas ever which cannot be replicated on any other kind of material. So the heat transfer and the yeah that is absolutely >> so that's the best cooking medium for a dosa >> but the downside of it you have to season it so that the dosa does not stick and two every time you use it you need to coat it with oil keep it so that it does not rust >> it's a lot of maintenance >> convenience is less better result no you have to choose you want convenience you want better result or you want to maintain it not maintain it a cast iron pan can live with you for 20 years you know it won't spoil at Yes.
>> And then you have your copper utensils or brass utensils were used always. They need a coating of tin.
>> If your tin wears off, you have to recote it. If you're not coating it, you're cooking your sour things in it.
It's going to >> other thing is that a lot of tin in general in in in nature tends to occur along with lead.
>> No matter how much processing you do, some amount of lead also gets into that, right? And again, you also want to avoid >> lead exposure as well. So while these were we like it because they were traditional because historically we were more of a brass and copper and based society more than iron um it's we think it's great and so on but I think from a modernity standpoint I think you have to think about >> with a modern modernity standpoint now there are people who have who are making you know copper and brass utensils with you know different lining with stainless steel there's a few brands which also do it with silver >> and But then those become so expensive to a point that you cannot afford them in the regular kitchen.
>> See for example because stainless steel doesn't have great heat transfer whereas aluminium has fantastic heat transfer but aluminium reacts with your food. There are some expensive materials that are triply. Yeah. Where the >> so there's like aluminium sandwiched between st >> stainless steel. So you have like really good. So and that's the most commonly available stainless steel utensils out there which is triply which is aluminum sandwiched in between stainless steel stainless steel >> again induction also is just so so energy efficient right >> um I again urge people to >> do as much of your daily day-to-day stuff on the induction for boiling water making curries >> and use the flame when you need to use the flame when you need to get that >> the the the chapati stuff and uh that way >> uh you Otherwise, induction is pretty convenient. Pretty >> convenient. Especially in in the in the sustainability sense, if you have the opportunity to have like solar and all of that, solar and induction means you're cooking for free.
>> Yeah.
>> Right. Then your gas cylinder can last like almost a year sometimes, right? If you're frugal about it.
>> Absolutely. So, what I'm going to do is do the tempering now.
>> Yes.
>> So, we're doing mustard seeds, rye. So, mustard.
And then we do curry leaves.
>> Yes. Which will splutter. So yes.
>> And like a couple of dried chilies. A little bit of hing.
>> Hing.
>> One thing I would typically add u is the the south Indian small onion.
>> Oh yeah.
>> That we use in sambar.
>> Yeah.
>> Samar. And that would go in this tempering.
>> That would go just in the temper.
>> Oh nice. Yes. So next time I'm doing that, we going to add it.
>> Yeah, that's one thing that now I've learned from you. So we are just cooking the green peas a little bit over here because the tomatoes and >> uh the bell pepper is not going to take a lot of time to cook.
>> So we just cook the >> And by the way, if you like green peas, you should just buy frozen and use it all year. It's a fantastically healthy way to add high quality protein and fiber to your diet.
>> Yeah. So now tomatoes and little bit of green bell peppers is something that I like a lot.
>> Yeah.
>> Oh, green bell peppers also have a had a lovely flavor.
>> Yeah, I love it.
>> And I I love uh when it stays a little crunchy and it's not like overcooked.
>> Almost always add even when you're making like uh north Indian subj you want to add the shimla ms you add it at the end.
>> Yeah. So you just like sometimes you'll also just saute the onions and bell peppers together >> and then add it in the end for some uh >> crunch. Yeah. So once the veggies are cooked a bit doing some soaked tamarind pulp.
>> Yes.
>> Um for the sourness >> and little bit of jaggery for the balancing of flavors over and it amplifies every other flavor. Yeah.
Yeah. And by the way, like uh I keep talking about this, but maybe you can put a little more light on this that a lot of people think that jaggery is much better than uh sugar. And a lot of people keep asking about can I replace sugar with jaggery or honey or whatever.
But >> sugar is sugar.
>> Yeah. Sugar sugar. And the body >> as so the moment it all goes inside. No, >> it's all glucose. It's all fructose.
It's all sucrose. It doesn't matter where it came from, >> organic, non-organic, you know, whatever, single source, none of that matters. Sugar is sugar. And I think what people don't realize actually jaggery has a higher glycemic index than regular white sugar.
>> I mean, if you're diabetic, you should you should reduce both.
>> Yeah, >> for sure. But I think, you know, again, it's that whole bias that somehow, oh, since we've known jaggery for a while, it must be better than something that came out of a factory, right? And I think uh the the broader message also is that sometimes I find that we as a population we love food so much that when these health issues like diabetes and heart disease come they they force you to think about food differently >> and we find it hard to make changes right so we go after quick fixes those quick fixes don't work >> so we think I will avoid myra and therefore I will be healthy I will replace sugar with jaggery and therefore I'll be healthy. You're just fooling yourself, right? You're making no measurable change to your diet. But you've convinced yourself psychologically that you are making healthier choices.
>> The harder thing to do is to eat less food or to reduce carbs, increase those harder start. Those are hard things to do.
>> And by the way, how much content can somebody make that keep saying the same thing?
>> Yeah.
>> People have to tell you new things.
They'll say, "No, no, no. Don't do jagury. Do palm jagury." Yeah, >> don't do do palm jagury. This is some special jagury that comes from here, right? Or this variety of sugar cane is better.
>> So I think you know uh people just have to be sensible about >> and then there are going to be lesser krishokes than people who are going to you know do much more scaremongering on social med.
>> Yeah because see there are so many things you can make new new content to scare about. No >> good advice is very simple. And the the thing that works on social media is that if you you know just pick up a line and say uh that instant noodles is healthy >> or >> uh jaggery is much better than sugar what you have been doing till date is wrong >> or this is what you should do that just picks up >> it picks up yeah >> uh on social media and that's why it's made >> fear works fear works >> uh fear gets attention um it's the reason why the newspaper headlines are not Today there was no crime is not a headline.
>> The crime is the headline.
>> But when you see every day and you see crime, crime, crime, crime, you think crime is increasing.
>> But in reality, crime is rare. So you have to again same content. It's content. News is content.
>> Absolutely.
>> So we have cooked down the tamarind a bit to let the rawness of the tamarind just go away.
>> Yes.
>> And this flavors also deepen a little bit. Now we need to add our >> Yes. rice, dal and veggie mixture.
>> Yes.
>> To this tempering.
>> And now also is the time where >> Yes. The >> the magic of the >> Yeah. We'll add >> It's when the This is where the quintessential color comes from.
>> Yeah. The flavor and color. So, we'll do like couple of spoons of masala. Just add in a little bit of hot water.
>> Hot water.
>> Just give it a mix.
>> Yes. That way it mixes easily into the >> Yeah.
So we just add the whole just mixing in all the >> spices now >> and the red that capsan from the uh the vi chili leaves. Right.
>> Yeah. And this smells so good.
>> Yeah. Yeah. This is perfect. At this stage we do the dunna on top.
>> Of course.
>> Are you a little dunny person or a lot of dunna person? I'm a lot.
>> I'm a lot of dunnia person. I can just eat da like this.
There's there's like 15% of the population that cannot tolerate.
>> Yeah. They feel >> genetic. It's a genetic thing. So there is a gene u that gives you extra sensitivity to certain alihides.
>> Yeah.
>> And this has those. But for people who don't have that gene, >> they can they >> they absolutely enjoy it. For everybody else, it tastes like soap. But that alihide goes off the moment you crush the leaf.
>> Oh. So in green chutney that's why the people who cannot tolerate this are absolutely okay.
>> Yeah. But I've seen those people loving panipuri.
>> Exactly.
>> Right. So it's crushed. The moment it's crushed that alihide is gone. It's uh it's it's >> Oh, I knew that a lot of people cannot eat.
>> But I used to always wonder how can then they eat chutney or a panipi puri.
>> It's because that alihide is volatile.
It's so there's little of it once you moment you crush it in a Got it.
>> Yes.
>> So we'll just give it a little bit of >> taste. 100% salt is going to be less because we added >> only in the beginning.
>> Only the beginning but actually >> Yeah. Yeah. It just needs salt.
>> Everything else is good.
Yeah. Other than salt, I think it's a little bit of hot water because the starches are just cooling down now.
>> Yeah. And they'll Yeah. Gelatinize.
>> Yeah.
So this will help mix. One kind of real which has been you know pushed out a lot is about fruit juices right >> where there are people who have been saying that fruit fruit juices >> are absolutely something that should not be had >> it's also compared to you know packed beverages etc right >> now is fruit juice really bad for you what is accurate is the fact that it is generally healthier for you to eat the fruit than drink the juice. Um, and within that there are distinctions. If you pulp the whole fruit and don't filter out any of the fiber and you drink that, that's better than if you just take the liquid part of the fruit and you throw away the fiber which might can sometimes happen in the packed juices which will not have the pulp.
>> In those situations, yes, you are mostly just drinking the sugar. you've left all the good parts of the fruit out, throw thrown it away and then only drinking the sugar. That's not too different from u drinking any kind of sugary beverage. Again, with some context. If you are tired, if you're exhausted and you just need some calories, that's still a better choice than drinking anything that's purely synthetically pure carbonated water.
Right. An orange juice is still better than that. Yeah.
>> Right. And with juices, you know, in hospitality school as well and even, you know, juice glasses always used to be this small.
>> Yes.
>> Never were big. But now everybody started to have like this big glasses with juice.
>> You're drinking sugar, right? So So you need to portion control over. Yeah. It's very important. So I have a lot of things to ask but one last thing before we you know finish this is on a recent podcast you said one thing >> where you said that >> you think that vegans are the most dumbest people >> right now no see so till now till now anything that I've asked you was not controversial at all okay >> yeah but >> do you think that that's too harsh to you know say >> no so okay so one is I If I remember right, um I tend to be critical about vegan activists and not vegans. There's a very clear difference, right? I find vegan activists to be regularly annoying and often deliberately ignore the realities of India. The the reason I feel that way is particularly that a lot of the activism um is based on a very western reality, right? The western reality is that they consume an unholy amount of animal protein that people should not be consuming. Like they're eating meat like three times a day and they should be eating less protein. And the act of uh the uh the manufacturing of animal protein in large uh cattle farms and pig farms is terrible for the planet from a carbon footprint standpoint. That much is very obvious, non-controversial. Um and again the level of industrial scale cruelty that you have to do in that kind of giant farms is also I can absolutely understand why you want to sort of protest against that um and create a movement where you want to encourage people to avoid animal products and so on. So I kind of get that right. Um but when I find that being transplanted to India you are coming to a part of the world where people barely eat animal protein. Indians simply do not eat that much animal protein. Our per capita consumption is so low and in a country where people actually should be eating more. Right? So my point is that I would care more about human cruelty in India of people not getting enough protein before I'm going to care about animal cruelty. At least that's my opinion. Right? Indians need to eat more paneer, more uh uh more eggs, more chicken, more fish.
get ourselves healthy so that we're not stunted, we're not short, we're not diabetic.
And then when we reach a level of wealth where animal husbandry becomes a problem for you from a carbon footprint standpoint, by all means, yes, encourage people to adopt other means. Right? So the problem is that in India, if you're saying don't eat eggs, don't eat milk.
Where are people going to get their protein from? Soy, do people like soy? Ask, you know, ask your own audience. How many people like eating tofu and eating and is it easily available to uh people in India? So I think what I find is that this cherrypicking of just focusing on animal cruelty while ignoring the reality human reality of India is is really what I find annoying from an activism standpoint.
Right. Um but that said, I think there are uh one of the things I follow a lot of vegan food creators who come up with very creative ways to make uh Indian food. The beauty of Indian food is that you can make astonishingly delicious vegan food. Yeah.
>> Unlike the West, >> right? In fact, a lot of the vegan dishes that are becoming popular in the west tend to be borrowed from >> from India.
>> From India, right? uh so I think you know there is uh in your diet if you go vegan you're naturally going to consume more vegetables this is great for you right you're going to go consume more plants right the general advice that eat as many plants as possible while you do that get enough protein etc etc reduce saturated fat right reduce ultrarocessed food right should be the broader guideline and you get that in the way you can afford it if that means getting your protein from chicken because that's what is practical for you by all means right if that means getting it from paneer by all means >> right >> yeah okay yeah >> Indian food majorly is naturally vegan in a lot of sense like >> mostly vegan >> yeah if you remove the ghee from this recipe today it's a vegan recipe right >> absolutely >> and you can absolutely do it with gingerly oil and it will taste as better >> absolutely >> but to get that additional protein if you're just having this >> you need some kind of paneer, some kind of tofu, some kind of correct >> egg or meat. Now that is your cultural choice, personal choice to choose from.
If you can afford, you buy anything else which is vegan but gives you as much protein, >> no problem in that.
>> But if you cannot, then these are the best natural means which are readily available in your country and you should not stop having it to lead a healthy life. That's important.
>> Right. I think I find so that's why I find the arguments when vegan activists say that vegan food is healthier or that uh you can get all your protein from non-animal sources they're completely ignoring the Indian reality right um and I think you know you make your choices and if you if you get your uh protein from whatever source that you are culturally comfortable with that's the morally right thing >> absolutely yeah >> great I I think I would go on till maybe dinner but uh we've been cooking this bis bath for a long time now. So it's I I don't think so I've ever cooked bis bath for so long. So let's see how it tastes.
>> This is the longest time that I have spent standing in front of the thing but whereas somebody else was doing most of the cooking as well.
>> No but it's been a pleasure. So we're done with our you know cooking over here.
>> So we'll now plate it. Yes.
>> Right. And like as a carrier so that it does not fall. Yeah. So, a lot of people ask me because I keep cooking so many recipes that what is my comfort food?
>> Huh?
>> And what do I like to eat at home?
>> Yes.
>> And this answer always takes people by a surprise that I can eat like curry and kit for like all all >> lunch meals throughout the week.
>> Yes.
>> I just love it. Any kind of curry kit.
Yeah, >> I love Gujarati because where I grew up in Mumbai, there was this Gujarati community around >> and I got introduced to that flavor very >> early as a kid. So I still it's very nostalgic for me. So I love it.
>> And this is also one such recipes. It's a kit >> but a much more it's a very wholesome.
>> It's a very celebratory.
>> Yeah. Celebratory wholesome kit. Add some coriander.
>> Coriander. A little bit of this crispy bundi on top.
>> Yes.
>> And the nuts. We >> This is what the kids and the family will immediately finish up.
>> Let's see how this has turned out.
>> This is the slowest cooked bath.
>> Let's go.
Always hits the spot.
And I just love those textures about, you know, that mushiness of some veggies, the tomatoes and the capsicum later on which we've just cooked a little bit.
>> And then the bundi and the nuts tastes really good.
>> Yeah.
So that's it guys. Yeah. And you can see that it's very tasty. And for everyone who's not read Masala Lab yet, I would urge you to read it. It's a very interesting book about how uh what our ancestors or grandmothers or grandfathers have been cooking for so long, the kind of things they have been doing in Indian kitchens and also what we do today. A lot of it with a lot of science backing with a very simple language which everybody can understand.
You don't need to be a student of science to really read that book.
>> So guys, read the book. I'll leave a link in the description box below and it's going to be one of the uh most interesting reads if you love food.
Yeah, it was a pleasure to have you. Uh and uh I think this would have gone on for longer, but uh I think we could do that uh next time with a different recipe.
>> Yeah. A dish that actually takes four five hours.
>> Yeah, maybe. Yes. Uh and I hope you guys enjoyed. you guys got some uh thing to you know hear about food which maybe you might not have heard about before but as a disclaimer I always tell this that >> whatever we have spoken about >> though it comes from science backing lot of reading >> whatever >> if you are an individual who is suffering from a disease who has a condition you are trying to do something you are trying to lose weight gain weight live healthy you always should consult a practicing doctor, nutritionist >> to take those decisions for yourself because everyone every individual is unique is different and your needs are going to be different. So >> as we said earlier, >> this is content not knowledge.
>> Yeah, that's so yeah, I think uh if if this whole conversation helped you do that uh just share it with your friends and family and enjoy cooking this bisabat. I'm dropping uh the recipe below in the comments or the description. But it was great having you, sir. We'll keep meeting and uh I think this also calls for another conversation maybe sometime later.
Really looking forward to your new book.
Oh, yes. And uh yeah, we'll have some good food now. Super. Let's do that.
Yes. Done.
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