HISTORY OF VINDALOO | vinho e albos |CHEF KEITH SARASIN takes you on a journey of INDIAN FOOD.
Vložit
- čas přidán 2. 01. 2022
- VINDALOO vinho e albos
CHEF KEITH SARASIN teaches you the history of this dish as well as some facts that you might have never known. Come take a journey through the Indian subcontinent as we explore spices, dishes, and food that is mind-blowing!
1) SUBSCRIBE! ✔ Click bit.ly/3msevO0
Then smash the BELL ICON so you don't miss a 🔴 live stream or video.
2) Love Cooking & Wanna Be A Chef?
Check out my books: www.keithsarasin.com/books
#indianfoodamerican #indiancuisine #chefkeithsarasin #indianinspired #indianinspiredamerican
Follow Me: 👋🏻
+ INSTAGRAM ► / keithsarasin
+ FACEBOOK ► / chefkeithsarasin
+ TWITTER ► / keithsarasin
+ AATMA RESTAURANT! ► www.aatmarestaurant.com/
+ MORE THAN MASALA PODCAST ►apple.co/3ssy38P
Contact Me:
+BUSINESS EMAIL ► Keith.sarasin@gmail.com
Don't forget to check the rest of my videos on my channel!
👇👇👇👇👇👇👇👇👇👇
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 three-time 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. He is also the author of 4 best selling cookbooks
~-~~-~~~-~~-~
Please watch: "The BEST bite of Indian Food In Mumbai?!? Exploring O'Pedro in BKC"
• The BEST bite of India...
~-~~-~~~-~~-~
Thanks you for finally clearing the history of Vindaloo 😊 we need these kind of Indian Food History more often. 😊👍🏻
That’s what this channel is all about :) thanks for watching and if you feel like it, give it a share. Hoping to bring us all together to learn
@@chefKeithSarasin I will definitely try to promote this channel and please know you have touched our hearts. You will soon be swarmed with subscribers 😊👍🏻❤
@@chefKeithSarasin Sir you should try east Indian vindaloo and you will forget the goan vindaloo.
The fact that tomato, chilli are not originally from India is so true. You can find it in some of the older recipes like the sambar. Of which the original recipe doesn't use tomatos instead it uses tamarind for sourness and pepper for the spice and shallots instead of onions. Even today the reminiscent of such tradition is seen in some of Kerala cuisine and other neighbors where they cook "curries" Using tamarind without tomatoes.
In Brahmin Shraddha ceremony they don't use these items
Keralite here🙋 I agree. We can do without tomatoes but not tamarind.
Infact there are two types of tamarind 'kudampuli' and 'vaalanpuli'. Maybe the whole state can be divided into segments on basis of which place use which tamarind the most.😄
Other such ingredients are buttermilk and raw mango which gives that excellent tinge of sourness to dishes.
Personally Sambar in my household is cooked without tomatoes.
I remember my grandfather telling me that the Portuguese brought tomatoes to India and in his childhood, tomatoes in North India were called ‘Vilayati Baingan ‘ ( Vilayati means foreign, like Old Blighty, and a baingan is an eggplant ). It was called so because of the small seeds within like an eggplant. An Oriya friend of mine told me that in the state of Orissa, tomatoes are still referred to as Vilayati by some people to this date. Any Oriya brothers and sisters on this channel may kindly confirm. Awesome episode, Sir.
Wow. This is amazing. Thank you sooo much for this comment
Yes we call tomatoes as "vilayati" its pronounced as "bilati"
@@animeshnayak1190 True 😆
Born and raised in Odisha and i can confirm !! My parents still say bilaiti baigan at times.
Yes, We use the word 'Bilati Baigana' in Odisha.
This is how food, cultures and people evolve. We all are migrants of our journey creating something new with our experiences.
Absolutely!
I remember going to UK to study when I was 17, and discovering the anglicized Indian cuisine. They had things like chicken madras, and as a former resident of erstwhile Madras (now Chennai), I had no idea what this dish was. But the problem is that most westerners are only aware of the tip of the iceberg, when it comes to Indian cuisine. Either it is a bastardized version of Punjabi food, or like in the UK, dishes graded on spice levels, for convenience, which bear little similarities to the original. The myriad of cuisines and flavors remain entirely unknown and unexplored, when people have a set idea of what Indian food is and isn't. Thank you for this exploratory content on Indian cuisine. I am sure this would be new to even many of us from India, as well.
Perfect said. This is exactly why I wanted to start this channel. Thank you!
You covered so much in less than 10 mins. 🤯 Thank you so much for sharing the history of Vindaloo! It’s fascinating how certain dishes evolved with time.
Thanks sooo much for watching. Tons more content coming!
You are very passionate about what you do, this will take you to great heights bro.
Thank you my friend
I agree. And you nailed it with the name of your restaurant. 👍
Keep up the uniqueness, Keith. It's a refreshing change from the generic cooking channels.
Having these things on a regular basis often leads to it being taken for granted here. Watching your videos gives a nice perspective.
Wow thank you. To be honest I was nervous making a channel about history specifically food history from the subcontinent. Thank you so much for this comment and encouragement
Thanks for incorporating history in your dishes and cooking.
It’s soooo important
Vindaloo.. A family favorite. Thanks chef for sharing such a well researched and detailed video. ❤️Goa
Hey Keith your content is refreshingly different. I can feel the genuine interest you have in understanding Indian cuisine from its culture perspective. I want to give you another cultural trivia that might be of interest to you.
Even though Tomato, Chilli, Potato have now become completely integrated in Indian cuisine, but even now they are still considered as forbidden ingredients that can't be used while doing cooking for special religious occasions. It's on those occasions these rules are still strictly followed. It's on those occasions you can actually see how Indian cooks resort to use of native Indian ingredients to get the same taste effect. Instead of chilli, pepper is used. Instead of Tomato tamarind paste is used. Instead for potato sweet potato is used. Garlic and Onions are not used at all as they are considered as Tamasik (sanskrit word for negetive energy) food.
Yes great points for sure!! Thank you for this
I am from Goa. Obrigado.
Great video..Vast history explained very well in 10 minutes👍👍👍
Thank you so much for watching :)
Thank you for using Correct Map of India ❤❤❤
Thank you Keith for laying out the Vindaloo facts. Didn't know the Chillies, Tomatoes, Potatoes, and Cashews were Portuguese imports!
I've seen quite a few videos, yours stands out because of the unique content and presentation. A thought: if you cook the showcased dish at the end, would be a meaningful finish to the vlog.
For sure. I think the same. Im trying to be consistent with my videos and to be honest, I work a ton so this format allows me to keep making videos without dipping into my work since I clearly don’t get paid to make these haha
@@chefKeithSarasin Soon you'll be!
Glad to see your own channel. I am one of the persons who requested you to start your own channel and here we are. Subscribed. Keep educating us
Oh wow thanks so much for doing that!! Still learning for sure so bare with me and share if you can haha. Thank you my friend
In this series there's too much truth to be known..Loved the history as well as depth of explanation.. ❤️❤️
For sure!! Thank you for watching
Got the second video in recommended list. Cried while watching and subscribed. Lots of respect and love from India 🇮🇳❤️🙏
You’re the best :) thank you!
Now Chef Keith, as a Goan I now know the whole nine yards of Vindaloo. Thanks for the research. Much love and God bless.
Love doing the research :) let me know if you have anything to add
@@chefKeithSarasin Chef, vindaloo (vindaloo is pronounced as vin dal, like you'd pronounce dal but add the oo sound quickly 😉), differs in India. The Goans make it differently to the Anglo Indians. The Anglos use dark mustard oil whilst the Goans use, I think ground nut or coconut oil. Not really sure, though.
@@rozario6700 Being brought up in Goa and eaten this dish during the '80s and '90s....the interior regions (towards the hills) Christians used only Coconut oil and tamarind. The people from the seashore and towns used Coconut oil/Groundnut oil with vinegar. The best vindaloo would be found in small hidden mom-and-pop run wine shops.
The beloved samosa eaten as a staple snack in northern, western and eastern India, is perhaps more Latin American than we might think. It has nothing in common with its Latin American cousin, the empanada though, except its look, because the empanada does not use potatoes as a filling. But the potato which is essential to an Indian samosa was brought to India from Brazil by the Portuguese, and originated in Peru. That makes the potato a vegetable of Latin American origin. To sum it up, what we Indians consider a staple “Indian” snack, has no Indian antecedents to it except for the spices that go into the masala, but not the green chili - that came to India from Latin America as well! Love from India ❤️🇮🇳 All the best for your channel.
Sooooo many exciting topics here. Thank you for being a part of this little community
thanks for sharing such an informative and interesting video. it is always good to know about history and origin of different food.
Thanks for watching
Just found you, Keith! Love love love what you’re doing!
Thanks so much!! Appreciate you being here and helping spread the word
Very well researched video and captivating history. Great job, bud 😊
Thanks so much for watching can’t wait to share more
4:00 meat in garlic marinade sounds delicious
You are as humble & knowledgeable as chef vikas khanna😊.
Looking forward learning new dishes & history lessons from you sir😊
Wow that’s a huge compliment. Thank you
Loving your channel man!
Gotta say your knowledge and appreciation for Indian cuisine is amazing.
Honestly it feels like you know more about our culinary history than most of us do 😅
The diversity of food and culture you'll find in India is unparalleled to any other country in the world. You should definitely visit and do food Vlogs in different corners of the country it would be amazing to watch.
Thank you soooo much for your kindness. So glad you’re here
I did NOT know that about the chilli....wow.... great vid
Thanks :)
When I first started cooking, in ignorance, not knowing any better, I made what might be described as a "deconstructed" vindaloo, with elements providing discrete islands of flavour, tied together by a fairly dry masala (and the recipe I mangled did indeed use mustard oil.) I still like it this way today, and use some unground seeds (mostly fennel, cardomom, ajwain or celery, cumin and kalonji) as little flavour bombs in both my indian and european cooking
Vindaloo is the first Indian dish I ever tried and I’ve been hooked on Indian food ever since 😊
It's so good!
Being a hard-core vegetarian, can't speak about the meat vindaloo but the information you come up with is very intriguing. Thanks for hoping us indians rediscover the fascinating food of our great country.
Thank YOU for watching :)
Food history is interesting 😃
Sure is :)
Just found your channel.. Love my food history.. Happy days 👍👍👍
Wow thank you !! I really appreciate you being here with our little community
holy shit this video is so much better than what I expected! it was so informative, loved it Thank you. please keep making more!
I will. I appreciate this so much
Cool this is interesting content. 👍 Learning Indian food history w/ u.
Thank you so much for watching!! I really appreciate it.
Very nicely done Keith. Having tried so many variations in India, UK and Goa...your question is relevant. I feel its good to experience the original or authentic, but that may not always be available or possible. So chosing the available and suitable to your palate (out of whatever iteratiin available) may be a reasonable choice. If you very soul satisfied with the concept, perhaps that would drive you to seek the authentic...which is not a bad thing at all. History of food is so exciting.
Hi there! Thanks for watching. I agree. I’m the upcoming videos I pose the question of authenticity vs progression
You did some good digging, well done! 👍 I love it when people or chefs tell the story & history behind the dishes they love. As a culinary enthusiast I love watching few more channels where the food is dipped in their origin stories before serving! Do check if you have time.
1. Tasting history with Max Miller
2. Ranveer Brar
Thank you so much for watching. I will def check out max. I know of Chef Ranveer very well. Super talented!
Appreciate you my friend. Hope you stick around :)
Amazing video, I love eating and learning about food. On the topic of authenticity vs progress, I think this western vindaloo style is perfectly valid as its own thing. Just like how I see American Chinese food not as a bastardization of my native cuisine, but a regional variant with its own rich history attached to it
I totally agree!
Appreciate the effort that you are putting to really know how a dish came in existence. Because that tells you the reason why that particular dish has those flavors. I am all in for progression of a dish over the years or centuries but would always like the 'Aatma' of that dish to remain as that's the one thing which strikes me when the first bite lands in the mouth. Will hate to eat an Indianised fish n chips or say even a jacket potato. Similarly, a biryani is not a biryani if it's aroma does not get you first and then slowly the spices tingles on your tongue albeit in a very Subtle way. Keep doing the good work and I am loving your vlogs.
Hey there!
Thanks so much for this comment. I find that many people really struggle with progression vs authenticity so I really loved reading your thoughts
M from goa... its heart warming to listen from u.. thnx.. as for preserving meat.. we too have lot many dishes like pickle which we make in feb n preserve the whole year... its preserved in salt , asafoetida, n sesame oil...
Oh absolutely. Sooo much love for Goa
This story telling is amazing....
Thank you so much my friend!
As a Goan you’ve taught me something new about my own culture!
dude incredible video. I'm making a vindaloo paste today and was curious about the history. Thank you
Yes!!! Nice!! Thanks so much for watching
Came upon this channel and i love it
Thank you so much. Love your name. I spent some time in Jamaica and I fell in love with it!
Also indian cuisine especially South Indian cuisine which I know something of uses usually fragrant oils like sesame oil and groundnut oil. It enhances the flavour and has some health benefits compared to the conventional ones. Sesame oil cools the body and ground nut oil is often used for frying as it contains zero cholestrol.... It's not just in the present this has been in practice for a while.
Absolutely!! Thank you for this
Saw ur vdos on Indian food ..like your Passion towards it. If you really want to learn the original taste of India. Visit India. And I can Guarantee your gonna come and learn for Years and still you will be overwhelmed with the new tastes and purity of Food. The real Taste is In India.
That’s the plan :)
Keith my brother - u r such an amazing story teller..... Keep pouring 🙏
♥️♥️♥️
Great video ❤️
Thank you!!
I’m British and eating a Vindaloo from my local Indian takeaway right now. I didn’t know Americans were generally very familiar with Vindaloo. I eat it fairly regularly.
It’s a great dish but far from the original
Thank you for a lovely history of a favorite dish. Interestingly, my wife tends to avoid vindaloo in restaurants because it is usually too full of peppers (I hesitate to use the word spicy, since that word is so overloaded). I guess I will need to seek out some recipes to make some different versions at home. Luckily I have a well-stocked Indian market 2 km from my house. Unfortunately, that market cannot bring to suburban Seattle the amazing spice and vegetable market stalls of Goa.
Thank you for sharing this! So glad you liked it!!
Love the dish
Thank you!
Oh, Vindaloo, my true love!! My absolute favorite is goat vindaloo! Balchao is wonderful as well!
I love authentic dishes and I am not a fan of Americanized food. I really feel cheated that most, if not all, of our Chinese food has been Americanized! Don’t get me wrong - it’s good and it’s all I know - but, I long to go to someone’s house and have an authentic Chinese meal!! It’s the same with all of the other Americanized foods from other countries.
We have a market in Davie, Florida, called FoodTown (David’s Been Here should film from there!!) and it is a mix of Hispanic, Caribbean, Indian, Middle Eastern, Chinese, Japanese, South Asian (to encompass the rest) foods. It smells like a mix of Asian Market and Fabuloso (a disgustingly perfumy cleaner) and the odor hits you hard as soon as you walk in. All I can think of when I am in there is how I would like to follow each person home to see what they cook with the ingredients they purchase!
Yes, I am a food nerd as well!😉
You’re sooo cool haha. Welcome to your new foodie nerd family. Thanks so much for this awesome comment.
@@chefKeithSarasin You are most welcome!! 😁😁😁😁😁😁😁😁😁😁😁😁😁
Chicken curry cooked in mustard oil
And fish fry and fish jhool with mustard oil best
You're the real deal, chef.
Thank you for your kindness
U don't just cook but also give history lesson . Cool very cool
I feel like the history helps you get to the soul of the cuisine
Nice video again chef. I'm liking the way this channel is taking me to. Million subs lets go✌✌✌
Thank you sooo much. Working hard at building a great community
I am goan.... N thank you for highlighting this...
My pleasure. Loveeeee Goan food. Thanks for watching.
Your passion for food is excellent buddy
Thank you
Hi Keith If u ever find a Goen family and they will sure invite u for a meal ask them if u could try 2 iconic goen dishes one is vindaloo and the other is sorpatel 2 dishes with the same base but different profile... also try finding a person from Goa who has a Catering business...u sure will find one in your area..try the traditional style pork vindaloo
Yes!! My friend lives in Goa and I’m always so jealous of the food he posts
Man! You really focus on the researching the history of origin than the content, this is very new to hear from many western food critics. Somewhere or something, they always go wrong. Especially, referring every Indian dishes as curry. Love to see more contents from you. Although, India is very diverse, there are thousands of different dishes. I am from the eastern part of India and there is a complete different food culture from the mainland India.
I wanted to show people why this is food do great. So many people cook it here but lack the why
@@chefKeithSarasin thank you for your well researched contents. 🙏🇮🇳. Waiting for more.
@@devjeetsharma658 you rock my friend
@@chefKeithSarasin Thank you 🙏.
It's not wrong as it is with all food items.pizza in India is made to suit Indian pallate and Italian might think it's not pizza
Great point!
Wow you have a great knowledge of the so called Indian cuisine I say so called because its such a cliché to contain the whole cuisine as Indian as the food is so different throughout the country, the culture, religion, external influence, geography is so diverse.
Indian food is not so defined as the French cuisine never written down passed through experience and word of mouth so it is difficult to say which recipe is authentic. I personally think their nothing called a authentic recipe as availability of ingredients changed the recipe.
Indian food in other counties is experienced only in restaurants and to keep the food affordable the chefs would have used available ingredients thus the change in recipe.
So I would call different recipes as derivatives.
Also their are restaurants who sell any food which has nothing to do with the cuisine, just cheating, so knowledge of the cuisine is a good tool
I think you are doing just that
Thank you
Lookin forward for other videos
Sooo true. It’s impossible to define what is “Indian cuisine”! Well said. Thank you for watching
Thanks
No problem
Hey Keith, Amazed to see your In-Depth knowledge and also educating us on it. If you are into Indian food i would suggest you to watch the youtube of CHEF RANVEER BRAR. He has been doing the same thing since years now. He also shows the recipe also, educated us about that particular dish's history. I would recommend you to have a look at his work. cheers !!
Very familiar with him. He’s so amazing!!
My favorite dish Pork vindaloo 😇😇😇
very informative video you earned a sub Luv from India
Thank you so much for your support!
Good nice informative video. Thanks for this.
I'm Indian and did not get to travel to England till I was 30 yrs old (I'm 50 now). And once there, I realised that the most popular 'Indian' dish there was "Chicken Tikka Masala", available in every "Indian" restaurant, which usually were owned by some Pakistani, and had Bangladeshi cooks from Sylhet. In my then 30 years of life, I had never heard of or known that such an "Indian" dish even existed! To be honest, to me it did not even taste very Indian. It tasted more like tomato soup sprinkled with powered garam masala.
Maybe you should do a video on this non Indian Indian dish and tell us how it came about to be outside of India.
I had however heard of Vindaloo and tasted it too, many times, in India. When I tasted the British version, my reaction was exactly how you described it. It did not really taste like Vindaloo, but it tasted GOOD. And I felt, why not. If this is what makes Indian food popular, so be it. And now, when I myself cook Vindaloo at home, I do cook both versions alternately, dependent on what I was wanting to have that day. That's probably how food bridges cultures.
Keep up these fine videos. I am really enjoying them. Cheers.
Wow thank you for sharing this story. It’s reasons like this that I started this channel. Please stay in touch
Keith ,have you tried Sorpotel? It is another Pork dish, I've had the type prepared by people from Mangalore . I do hope you do get to visit India and try out all these yummy dishes Almost each community has their own style of cooking . I would also recommend you try the fish curries especially home made, they are so full of flavor!!
Yess. Oh how do I love it!! I can’t find anyone to make it here.
Bafat masala is the key! Ideally available at Mangalore stores
Hi!
So before the Portuguese moved to Goa they were for a long time in Bombay and that is where the locals picked up on the recipe. While in India, you should definitely try the East Indian Vindaloo (Bombay Catholic) which is slightly different from the Goan version. Sadly, not many restaurants serve the East Indian vindaloo. You’ll only find the best in homes of E.I.
Oh wow! Thank you. This is an amazing comment. I will try and search for this. What are the main differences?
Not to confuse you even further there is also another version of Vindaloo from Mangalorean catholic community ( from the city of Mangalore, the Portuguese were there too ) and there is a catholic community in Pondicherry, South India - French influence who make their own version of Vindaloo - this was covered by Rick Steins India series which is on CZcams@@chefKeithSarasin
@@InterstellarRanger this is likely balcho
Research wise pretty accurate. Best wishes brother. Vindaloo is not so popular in India outside Goa due to obvious religious reasons.
For sure! I agree
Mate u should try goa cashew feni. Goa has GI for it.
Yessss. Can’t wait to
I will definitely visit your restaurant Atama one day . Just for Mango lassi cheesecake. Best of luck with your restaurant
Thank you!
I'm a Bangladeshi Brit and we're responsible for most of the Indian restaurants in the UK, and making Chicken Tikka Masala a national dish. Personally speaking, the food served in Indian restaurants is way too heavy, and the stuff mage at home is far gentler on the tummy and has more subtle flavours. If you know of a Bangladeshi restaurant ask them of the following; Shatkora (bitter lemon) curry, Pumpkin and Beef Curry, Boroi and Mastard Seed Tenga (a Sour soup, made sour from berries), Hisha Egg curry, one day old Oorie (flat or long beans) cooked with lamb or beef.
Yes!!! Thank you so much my friend for this comment. So much respect
About to hit 1k...😍
That’s crazy!!
❣️❣️❣️
Bro if Time allows please visit India...we are eagerly waiting for your version of India trip
That the plan this year.
In the north east India chilli was always there but just not the " traditional chilli ". Ghost chilli is an important ingredient in tribal cuisine.
Great point!
True and also kashmiri chilli, not that hot but famous for its disrinct red colour. Chillis were there but not the one which is now used heavily.
Whenever I work in fast food chain i always got to know about they are just following receipes
Brother you should be on Spotify Podcast
We have one. It’s more than Masala podcast
It's little ironic to realise that chillies came from out of India and as kids we used to think chillies are used in India while western countries use pepper.
Haha for sure. The irony isn’t lost at all.
I don't know if you have heard of Chef Ranveer Brar he has a food channel on CZcams that is in Hindi, he does the history lessons while cooking, makes it more interesting to watch the dish materializing in front of the eyes, just a suggestion.
Yah he is amazing
It's good to listen to your story of vindaloo
Mustard oil is the main cooking oil in regions of Bihar and Jharkhand.
Point about Onion. Onion is mentioned in Ayurveda as being Tamsic but finding medicinal uses. As I pointed it in my other comment Ayurveda has not been updated in last Millenia.
Also point to note is that a lot of Indian history has been distorted to glorify the colonisers and destroyers in India. And has introduced false claims against natives.
e.g. caste system . By the way original Varna system is a profession based and can be changed finds mention in Hindu scriptures. Mistranslated Manusmriti (Mentions profession based changeable varna system) into laws of Manu (mentions caste system).
Today We can see Yoga and also Ayurveda to some extent being appropriated by West. A lot of Yoga poses was patented by people in US. Even haldi was patented. After objection from Indian government it was revoked. Now Cow urine has been patented.
Point being - there is a tendency in Leftist to brand Indian things and good things in cultures as western origin.
Another example when people talk of Chakras they have given them English names .over some decades or centuries they will claim it as their knowledge .Already it has been distanced from Hindus and India. Lot of people practice yoga today without knowing it's Indian or more specific Hindu origin.
Hey there!
I actually agree with basically all of this. Things like haldi doodh have become so big in the west without much consideration for the origin.
It’s quite sad to see this but I think our responsibility is not to fight these things with anger but to love and show the stories
Well you are right but in India before times it was ghee that was used for cooking not mustard oil. Mustard is not native to India. Yellow mustards are native to southern europe and brown mustards are native to China. Even Cauliflower, tomato and potatoes which are quintessential part of a Indian Kitchen are not native to India but all this things mentioned in the comment were brought in India through ancient routes.
You need more visuals/pictures/videos with your naration in the background. It will make your videos more engaging. Love your work.
Thank you. Still learning for sure. I will work on that
Come to India and explore the food
I am this year!
Pls visit India. I would love to be your guide. I'll show you some rare delicacys.
I hope to this year for sure!
I am sure you are aware, Keith, that the Portuguese also introduced the king of mangoes, the 'Alphonso' to India.
Absolutely. :)
I won't say Alphonso Is the king ever heard of Himsagor its only available once very two years and you have to eat within one day after you pick it ....
It became popular in the UK because the word ends with "loo"
Food is as much personal, as it is cultural - if it's good for, then it's good for you. Personally, I have no problem with a "variation" on a dish - as long as I can taste the "authentic" one and decide what works best for me...
And what I'd really love to see would be recipes for both "authentic" and "western" versions of Vindaloo :)
Yesss :) I’ve done my take on vindaloo
@@chefKeithSarasin Where can I see it?
@@echochamber8350 my IG
@@chefKeithSarasin Dayum....I'm the old fashioned variety who doesn't even know what an IG is - I'm guessing that's Instagram, but I'm not on social media.
Is there, perhaps, a plain vanilla website or CZcams video for old timers like me?
Really nice history lesson. Now according to me, no dish is authentic. Authenticity is a regional thing. A dish should make you comfortable and suit your palate or local cuisine. A kid who grew up without tasting masala, his body would not consider masala as a normal intake. His body did not adjust to take in masala everyday. To present a foreign dish to the locals, we need to change the constituents to suit their taste buds. That is why British foods taste bland to us. It need some tweaks.
A dish should never follow a certain fixed recipe. It would diminish any new innovation in cooking. It would not allow someone to experiment with it and find something new and taste something new. The only thing that should be fixed are the basics or fundamentals of cooking. Like when should you add jeera, how long should you fry or boil something. When basics are covered, it opens new doors to innovations. So when an Indian restaurant opens up in UK, America or Japan, it is commonly sweetened or used less masala. A restaurant in UK is not made to appeal to local Indians but to British people, so that they can enjoy and explore the Indian food and its mysteries without getting uncomfortable.
Love the thoughts you have here.
Soooo much about food is subjective to the person experiencing it!
@@chefKeithSarasin Thank You. Love this way of video. Without any effects and background music. Just simple man to man talks. Looking forward to the next video.
The actual Vindaloo
Yesss!!
Simple rule any food that tastes tummy yummy is. Good who cares for rules .
Just think as u said chilli, tomatoes, etc. Not Indian orgin yet can you imagine any indian food without these INGREDENTs. Indan food is associated with chilli etc...
Today indian version of Chinese food I believe is yummy than original Chinese, the indian Chinese cuisine owes its presence to original Chinese who came to calcutta Or kolkata as it's called today , about 100 years or so and blended into indianess hence the tasty dish orgins.
Today indian are moving across the country for work and their children intermigle and also mingles foods , tradition etc though most of indian tradition are of hindu religion orgin based. but some minor practices are little different. The base being the same hence the association of it across the country .
The food of course is mainly the local land produces because weather, soil etc.. the nature gifts it us nutrition of same kind.
Because of indian s moving across the country they have brought and shared. Each other s food. For idli, dosa of South india is popular across the country and now spreading across the globe rapidly. Like was naan, roti paneer etc are a commonly available I South and east or west india.
My personal belief is indian food is a highly evolved blended cuisines because of spices it has more veriety and is wholesome and with indian passion for tasty food is the number 1 food of the world and now the world is fast fast likeing it and is spending yes it is still got to reach billions. The rate at which it spreading I expect it to be no 1 food in 5 years time.
Finally a food for thought about your doubts my friend humans eat cooked food unlike animals who eat raw... My claim as long as food tastes good 👍👍👍👍👍👍👍👍enjoy no rules only tasty food
..
Keith the Portuguese invaded the princely states it was still not a whole India only states for your knowledge
Correct. Goa didn’t achieve independence till after 47
All I took away is that you are an old soul.
Hahaha. Thanks I think.
My In-laws are from coastal Karnataka and anything other than pork vindaloo is an abomination for them.
I bet!
With just 3 videos you have got soo many subscribers. But if you want to dig deeper into the indian culture. Please watch the movies, songs and trailers from indian cinema. They reflect our culture.
Ohhhh I do :)
Imo, Food evolves over time, even in the place of its origin, but the core ingredients / cooking method generally remain the same. By what you said about western vindaloo and idly(your other video which i watched first) they have evolved into something completely different without much resemblance to the dish that inspired it. So i think as in the case of idly, westerners should call their version od the vindaloo by some other similar sounding name otherwise it feels let down....
I think there’s some great points in what you said here. Evolution is OK but this is exactly why I made this channel. So that people can get back to the roots of a dish
Like how india infused potato tamato with it's food is amezing before potato we have big size potato which is hard take much time to cook but potato replace it and it made its place in india cousin so well
Prove these thinks are not indian is that in a jaganath temple odisha potato and tomato are not used they still use yam which is called khamba alu
Vindaloo from goa.... original vindaloo doesn't have tomatoes
Bhoot jalokia is native to Assam
But chilly was found in India.
1)In North -East India they have bhut jholakia which is certifies as hottest chilly in the world. There are 8 types of Chillies found in India. From Kashmir to Manipur to Tamil Nadu.
How is it possible that in just 5 centuries chilly evolved in 8 different varities and got so much involved with Indian cuisine.
2) Second point is it's mentioned in Ayurveda . Indian tradition health science. It hasn't been updated in last Millenia atleast.
That's another clue that chilly might be native to India ,maybe not in region of Goa.
1. Do you have some sources which I can read for that? Also grafting creates evolution. So many chilies have been created in the last 50 years with the advent of science.
2. I can agree and I appreciate your points here :)
Yes, there have been wild varieties of chilly in India in several examples, particularly in the North East.However large scale growing came about only after the Portugese introduced the varieties they found in South America. Very similar to tea where wild varieties existed in North East before the British introduced tea to India on a large scale. Black pepper in contrast has been the mainstay of Indian cuisine for centuries
@@deepakm8521 ^ this! Well said.
I think the portugese where the ones who brought the "red" Chillies that's used as chilli powder. Other green chillies as whole could have been used tooo but not in powdered form
@@chefKeithSarasin I don't have any resource as such to cite. Just heard that north - East chillies were native to the region. In India lots needs to be researched cause a lot of traditional knowledge belongs to households and passed from generations. As native formal education sector was completely destroyed.
Most Goans, of whom Catholics were the majority, did not want India to invade. Goa wasn't just a colony but considered a state of Portugal. There is a reason so many Goans with the means to do so have left India for the West and why so many have sought Portuguese citizenship.
Please do not prescribe words, such as liberation, that the rest of India uses to describe India's annexation and invasion of Goa.