Chef Keith Sarasin Makes Chili Gobi | Indian -Chinese Fusion!

Today we are bringing back Jackson to make some Chili Gobi! Are you ready for some delicious Indo-Chinese food?
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About Me:
Chef Keith’s exciting take on Indian cuisine uses his passion for the spices and flavors of the Indian subcontinent with fresh, seasonal ingredients from New England farms to create a dining experience like no other.
Years ago, he dipped a charred piece of bread into a rich gravy that soaked each crumb like a sponge. He raised it to his mouth and closed his eyes, and that is where his journey began.
Chef Keith is a 5x author, restauranteur, and public speaker who grew up in a small city in New Hampshire in the United States. Growing up in kitchens, he learned how to cook from many amazing western chefs. Each chef would impart the knowledge passed down to them by their mentors. It wasn’t until much later in life that he would try his first bite of Indian food. He began learning under an Indian home cook and went on to study with food archeologists and historians from across India.
Keith is the co-host of the More Than Masala Podcast as well as the chef owner of Aatma Restaurant & The Farmers Dinner.

[@nileshtarwatkar1880]

Thank you for promoting Indian cuisine

[@chefKeithSarasin]

My pleasure 😊

[@vivekiyer9062]

Good morning Keith. I'm watching the video while typing this message and I'm waiting for the yummy recipe to be detailed out.😊

[@fakedaddy8193]

Wow make more indian food ❤

[@businessswot1003]

Rainy season in INDIA everyone is having different kind of bhajis onion, potatoes,dal bhaji, crispy small fish

[@chefKeithSarasin]

That sounds amazing right now

[@vivekiyer9062]

Crispy vegetables is another one of my Indo-Chinese favs.

[@Abdus_VGC]

Lots of love and support. I am already having Gobi in my refrigerator, you just gave me a great idea

[@chefKeithSarasin]

Great 👍

[@tanmaypanadi1414]

Is it crunchy + Crispy? if its not then you might need to re do some of the batter coating again.
Maintianing the crunch from the Gobi is a must even after blanching it.
if the gobi is yellow after stiing around in the fridge i just quickly balnche it in vinegar and water bath it helps to retin the white colour and helps kill off unwanted guests and pests.
usualy if the gobi is fresh, just wash it once in warm water and then let it cook directly when its frying. it really easy to over cook gobi.

[@NikhilChaudhariimbevda]

Looks super yummy Chef!

[@chefKeithSarasin]

Thanks so much

[@santoshkiran4174]

Great job keith you could also give it a double deep fry for more crispiness

[@chefKeithSarasin]

Thank you!

[@sanjaykrishnan8379]

Hey keith i think there is some audio issue in your intro part. I was only able to hear in my left earphone. Rest of the video was fine.

[@chefKeithSarasin]

Thanks! Looking into it!

[@johnnyk6782]

This was an excellent video. I am from India and I learnt many things from this video.

[@chefKeithSarasin]

Thank you my friend!

[@kaygee_1993]

Amazing Keith for covering so many Indian foods.

[@NewDay8429]

8:29 i make a shortcut version of this. 75% rice flour n 25% besan. Just salt, chilli powder n haldi. I fry it till its absolutely crisp on outside. So its medium muruku hard texture on outside n soft on inside. Great texture combo. Goes great with dal rice or just anything. If u ask me it tastes like chicken, maybe even better.

[@chefKeithSarasin]

Thanks for sharing. That sounds absolutely amazing. Amazing my friend.

[@PradeepRaajkumar1981]

With any BRIYANI or any PULAO.. INDO Fusion.. Without SOYA & CRUSHED garlic.. I love it with Little sichuan chillis whole... When are you coming to #COIMBATORE #bro #pollachi

[@mesajongte]

The thumbnail makes me hungry. 😅

[@HunterVlog350cc]

this dish is mostly prepared in parties and meal canteens❤❤, try kumda chana fry( pumpkin- chickpeas fry).

[@chefKeithSarasin]

Ok thank you

[@prithwijitachakraborty7605]

Please come west bengal..india... during durga pujo...u won't regret it..... please google it.... please come... please come.. please come... during durga pujo... starting in 11th October 2024

[@gunjanloherria-lp3dn]

kieth..have you visited the iconoic dosa man in newyork..
ppl wait for 2 hrs to ger a bite of that dosa

[@newbharathindi]

never put all the water when blading besan , add it in small amount

[@HunterVlog350cc]

hey yummy❤❤

[@divyamrathi299]

❤❤❤

[@nsingh6979]

😊❤

[@kasturipillay6626]

Hi Kieth
👍♥️

[@chefKeithSarasin]

Hi!!!

[@thepratiktarafdar]

Thumbs up for the honest attempt. There's a lot of calmness and lazy elegance in your energy.

[@sumityadav-yp5fu]

First comment

[@NylonStrings83]

looks good man ... but as an indian who has lived in USA frankly the quality of spices u get there is just bad man they arent strong and they just taste milder and just not up to the quality like we get here in India

[@whatTheblue]

Bro audio is messed up. Right side is off

[@quickquack-hq7fi]

2nd comment

[@balkrishan9232]

Carry on bro