Cooking Techniques And Their Impact 

In Philippines we got Mungo (moong dal) with Rice . Daal Bhaat is universal.

Love him or hate him, but every conversation of him is damn interesting! Unbeatable amount of knowledge and articulation!

I am glad that Abhijit's take on cooking is very similar to mine. Feels good to know I have been on the right track.Trying to remember how things used to be made in our ancestral homes by grandmother's and mother's' generation helps.Yes, there are constraints of ingredients available but as much as possible I go for homegrown or buy from people who farm. Yes, soil and water do play a great role and soil nutrition has really been affected badly due to senseless 'development'.

Abhijit should start his own very high end authentic Bhartiya food chain startup to bring back the glory of Bhartiya food.

Podcast like this wants me to learn more about my grandparents way of cooking. Unfortunately biggest obstacles are my parents who have gotten used to garlic ,onion ,garam masala in everything. I agree about food losing out. In my house I cant eat Baigan /lots of green vegetables cause of how overcooked it is. But I take south Indian meals and had some Baigan sagu and liked it. My mother always says in her home food uses to be very light. Nowadays too much onion ,garlic. We have reduced the quality of Indian food during our parents lifetime.

Wow, so much to unpack here. 1. Whenever I used to hear the word 'umami' from these korean/Japanese cooks I always knew what they mean, bcos it's a flavor we have in the Indian cuisine but we particularly don't have a name for it (at least in all regions) 2. I so agree with the ghee thing, my mum makes ghee at home which i loveeee and when I moved to the city I stated buying store ghee and it was shit. Even if we make ghee from the packaged A2 best quality whatever milk, it's not the same, has a weird flaky texture. 3. The gavrani/desi tomato make some very delicious sabjis, but i have observed if you are not used to that tang, you will not like it. 4. I would also like to add that people, at least in the cities have no idea of Rann bhaji (wild grown vegetables) as we call it in Marathi. They vary according to the regions and seasons but mostly Shravan is the time when you get the most (Aluu, chuka etc.) People my age, late 20s early 30s have no idea what they are and some of them (like my husband) have never eaten them. These seasonal and local veggies are so important for your diet but since we have never eaten them we can't appreciate their taste. 5. My mom has always told me, the lesser the better, not all vegetable preparations need pyaj tamatar, and once you understand that, you will enter a new world. And whats with westeners using so much cinnamon, my mom would throw me out of the house if I use more that 1 inch of dalchini in anything. 6. My mom saw kitchen king masala in my kitchen bcos my cooking aunty wanted it and told me to throw it away. PS- Abhijit should explore more of Maharashtrian food, bcos barring people who live alone in the cities, most of the traditional cooking methods are retained in many households. Waiting for your cooking channel.

I am still comprehending O2 means water thing. Great podcast bdw!

You can find very good imli in Belgaum Karnataka.. you have to buy it during the season from the villagers that sell it in the mercato and store it for the rest of the year..

You forget the use of roasted desi moong daal used in Bengal and Mithila region of Bihar. It's khichdi is just fabulous 😍

AIM amazing information. Now i understand why dishes made based on 100 year old recipe books with very minimal ingredients are so sumptuous and mesmerizing to mind and palette.

The sourness in Mangalorean fish curry comes not only from imli but a plum variety that is dried and soaked. My granny never used tomatoes in her fish curry but these days they use tomato in fish curry. The authenticity of a fish curry is lost these days And the amount of sourness of the depends upon the variety of the fish. The tamarind these days are exported as tamarind paste to different countries and the tamarind is the rawmaterial which the locals hard to find inspite of growing it.

In Eastern UP the main spice is dhaniya, jeera and black pepper. Every veggies has different ratio of it, dhaniya is cooling, jeera is mild hot and pepper is hot. I went to my Nani ka Ghar in Purnea Bihar, there I had pyaj ka pakora with roasted Chiwda and Cucumber. It was fantastic, Refreshing, crunchy and crispy. My favourite dish is matar ka paratha with Tamatar ki meethi chutney and I also like Dal wali poori with Bakheer( rice cooked in Sugar cane juice) and Kaddoo ki sabji.

AIM has opened my mind in so many ways. Thanks AIM !

Indian restaurant gravies made at home are not the same is because of following reason: 1. The pre-made red/yellow/white gravies are cooked for hours and stored for hours. So the flavour gets that much more time to mature. Homemade gravies when had the next day, taste quite a lot better. 2. The extreme high heat for cooking Abhijit mentioned, not only gives charr to the onions/capscicum in kadhai gravy, but also caramelizes the sugars in the gravy instantly. That flavour is that last 5% difference very hard to reproduce at home.

The amount of knowledge this guy has - unbeatable.

Oh my goodness what a bundle of humongous knowledge and interesting facts this guy is. One of the best podcasts !!! Missing some desi flavor here in Indiana, US.

Loved this podcast episode! * The water affects our gut biome too. My tolerance to spice has gone down significantly after moving to Canada. * Quality and taste of milk has changed even in India. So no question of making good Dahi at home. * Milk solids residual after making ghee - in my hometown in Karnataka we add that to hot rice and eat it as the first thing in a meal.

@KushalMehra the podcasts like this, is one of the prime reason that i have Subscribed you.. Kudos👍💯

The Dal with hing is वरण . Maharshtrian dal always served with wedge of lime and ghee on steam rice no tadka..just plain dal cooked with haldi and hing some times little jira.

In Marathi cuisine we also have “khatta meetha teekha” AIM has to improve his knowledge of Marathi cuisine.

Try Kolhapuri misal...where they serve peti pav and not bun pav....also the mixture of wet masala containing coconut, cashew and poppy seeds makes the tarri/curry special along with matki/moth bean stock !

First of all a big thanks to Abhijeet who speaks of everything from Tejas to how to make ghee in the kitchen. Looking forward to your food channel. If this podcast is anything to go by, your food show will be a hit and hopefully will bring back Indians to their ways of cooking.

I am a Iyer from Tamil palaghat . Iyer . We good tamarind, the little reddish one which has little sweetness , I care to choose such kind for my Sambar and rasam . The black one is pazhya puli . You are very knowledgeable, and I admire your knowledge.

Brilliant talk. Amazing level of detail. Such versatility too.

As a foodie, I just loved this podcast.

Abhijeet you forgot the most important concept of Vadiya/Vadi/Badi/Badiya with are flavoured/spiced or only salted sun dried Paste of Urad or Moog daal. It is first fried in oil and took out and added in the end in the sabji at 90 percent cooked. It gives flavour to the oil, protein, a fermented taste and texture.

Excellent podcast. Yes, it is indeed a pity that we are losing out/lost our culinary skills and traditions. Readymade pickles are really not the "real" thing. The water that we use for cooking is the overfiltered water, because we don't dare use water straight from the tap for obvious reasons.

Love Abhijit ji, he comes with new information everytime with fun😜🙏🚩

Khichdi served with loads of granular ghee (made of cow milk), fried eggplant, omelet and fried papad. I prefer the rice and lentils little bit sauted in ghee in high flame for a minute and then low-medium flame for 3 minutes before adding hot water and turmeric and putting them on boil. Salt is added 2-3 minutes before putting off the flame after tempering with vegetables stirfried in high heat in shallow oil (cold pressed mustard oil). It is allowed to settle for 5 minites and served with heaped teaspoons of ghee which is where the magic happens.

33:35 brooooo😂😂😂😂

Yes, please start your food channel Abhijit Sir🙏🏻

I really learnt a lot by this podcast on cooking. Thanks a lot!

AIM sir is gem thank u sir for this incredible podcast!!long live three Musketeers!!!(Sham sir missing).

AIM is AIM. Fantastic

I loved this episode

43:10 - probably the best explanation of how tamarind tastes. ROFL. Absolutely love listening to AIM.

More of these streams! AIM + food is always fun

What a crackerjack of a podcast.....superb

Woww thank you so much Abhijit for this fantastic information, I am a chef and dint have this information, thank you so much 🙏🙏🙏

Finally... What i waiting to hear from AIM

As a bengali, I can attest that Khichudi and Beguni is an amazing combination. Even after staying in US, I love cooking that on occasions. The key a good beguni is slicing an egglant really thin with a thin layer of batter. If you thicken either of these, it would be a bad experience. The smoothness of the kichudi with the crunchiness of the beguni is an amazing combination with a bit of date chutney. Refinement is needed on Indian food like all other arts. Bengali food refined much during the 18th and the 19th century. Don't know about the rest of India. I am sure many food in rajasthan and gujarat are also very refined. Even in US, I don't like Indian food that much. Everything feels same.

Thankyou guys

Kushal bhai we want one more podcast on food along with Abhijeet❤....jai Maharashtra

Cannot wait for Abhijit's cooking channel :)

I so agree with what Abhijeet said about the water we use for cooking changes the taste of the dish, I come from Konkan region,we eat red rice ,ghee,metkut,pickle for breakfast over there, we have our own well and we grow our own red rice. But when I bring that rice here in Pune, I follow the same recipe, but it doesn't match up to what we cook in Konkan 🙂. Water is the only reason, in the change of taste I feel.

Please request Abhijit to write a cookbook or recommend one. Thanks.

Abhijit, I learnt so much today. Absolutely engrossing . Want to ask you if you hv ever tried Himachali cuisine especially of Mandi town . Cuz most of our dishes are marinated in curd. No onion, tomato gravy.

Like for abhi da🙏

The best podcast i was waiting for. But also need a podcast on his weight loss

Please do cooking with abhijeet in real sense someday...that will be really interesting

❤❤❤❤ fantastic 🎉

Abhijit - use RUPAK Heeng that you got only in Delhi and you don't need to use too much. It's super strong, we usually have to dilute it to use it

We add cloves while making ghee to neutralize the smell. I also heard from a secondary source that some people add edible camphor, curious to learn about this.

1:19:36 somewhat similar to varan in maharashtrian cuisine. Except we dont use mustard oil and a simple tadka.

You know whenever my mom makes badi I always complained that the tari is not very thick now I get it I learnt a lot thanks motey

Food culture keeps evolving...

Hope Abhijit sees this. Have commented this everytime he says it Rice has the amino acid Lysine and Daal has Methionine. They combine to complement and form a complete protein

Nattu thankali you get in our kubendran shop in CIT colony , where we get, I use it for the Katta pan for sambar and rasam

Kushal bhai, white T-shirt with your "greyish" beard too good :)

PlainDaal chawal with ghee lemon and metkut or peanut chutney and papad …….. 🥰🥰🙌🙌

Khichdi ke char yar dahi ,papad, ghee , Achar 😍😍😍

Desi tomato or in general desi vegetables are hard to get in Metro.

Add two leaves of kadi leaves as the ghee is almost ready to be turned off , the fragrance is amazing.

A variety of peculiar leafy bhajia are prepared even in Bihar especially in Mithilanchal.

If luchi is Khasta then good with Sticky achar or gravy curry If luchi is Fulko and crispy then good with Succulent curry But if Luchi is older or ন্যাতানো then good with বেগুন ভাজা। But still বেগুন ভাজা can go with all 3 types of luchi

Im on diet also trying long fast and these guys decided to have podcast on Food 😂

let him cook🔥🔥🔥🔥

On the topic of sourness, you forgot the west indian kokum and malabar tamarind

Is there any book on authentic cooking styles from different parts of India ?

Complete Protein contains all nine Amino Acids. Animal protein is complete protein. Lentils/legumes(Dal) are rich in protein in terms of percentage by weight but they are not considered complete protein as they lack two amino acids, namely CYSTEINE and METHIONINE that grains contain in them. Similarly lentils/legumes contain another amino acid, LYSINE that grains contain in very insufficient percentage. Hence combination of Lentils/legumes and grains helps in deriving complete protein as the combination contains all nine Amino Acids in sufficient amount on top of meeting energy demands by means of carbohydrates. It is not just rice+ dal combination; rice can be replaced with other grains (like wheat, corn etc) to consume complete protein. Hence Dal+Roti can have the same complete protein balance as Khichdi. And you need not consume Dal and rice/roti together either; eating them within 24 hours wil do.

Abhijit🎉

Lord Abhijeet,as a Punjabi loved your sarcasm

I have seen people pour sambar and chutney on a beautiful golden brown masala dosa, mash it up completely and eat it.

@1:18:00 Gujarati Undhiyu is tandoor!!

not just Italy & Bengal, Sindhi cooking has been the pioneer of fried vegetables with rice dishes, 'vaangan' fried brinjal slices have been there since the history of Sindh's existence .

Abhijit: TIME NAHI HAI THO TATTI KHA KE SO JAO... Meanwhile India: Doing just that, dude.. Doing just that 😢😢😢

Tamarind seed is also eaten in Bengal after Baking over Sand...it's like hard nuts

U need another podcast and when is abhijit starting his food channel

The garbadge that is served abroad in the name of "Indian Food" make me puke 🤮. It's freakin highly spiced baasi punjabi food with mango lassi. To make matters worse... All these Bangladeshis and Pakistanis run a their restaurants in the name of Indian restaurant.

❤😍

Here in Arkansas where I retired I had a hobby Farm and had several breeds of Goats 4 breeds of Swiss dairy goat s also Anglo-Nubians (which were produced in England by crossing Two Indian breeds (Jamnapuri and Bethal and an Egypt breed about 100 years ago), They meat of the swiss breeds tasted the same Nubians tasted different and the best Meat goat in the world is The South African Boer Best bone to meat ratio, . Dairy Goats don't have good bone to meat ratio ratio so I'd breed the worst milking dairy Boar buck to produce kids for the Eastern Orthodox Church Easter sale. But as you may know even if raised under different conditions different breeds taste different, Same with Cows and pigs . But Animals of the same Breeds raised in different areas, even when raised in different taste different because of soil in different areas I knew this , BUT TODAY I've learned something new from You I did not know cooking heat also makes a difference Thanks.

I invite AIM to try the 'kazi tenga' of Assam. The 'gondhoraaj lemon' of Bengal pales in comparison.

Next time I need dhabha food I'm going to oye's new house kitchen

Hi AIM i am tam bramh. But i am guilty of adding veggies and tomatoes to khichdi. Share me your authentic Khichdi recipe please🙏

Is it only me who loves the smell of ghee being made... I love the smell and since i make it myself, i feel the pride to see the "danedaar" ghee, beautiful colour, lovely smell... Making a jar full of ghee is my onlh purpose of having full cream milk at my home..😅😅

Well these two haven’t try saron da saag te Makki the roti at Shakm Indian Eatery in carlingford suburb of Sydney, Australia.

Tell us the best technique to make a simple chicken curry

❤❤❤❤❤❤ congrats.. Thali culture 😂😂 Best video ever imagine ❤❤❤❤

Buy puli from Khadi gramodyag , in Avvai shanmugam road . Niligiris also . Look for the right puli .

GBSO wow kya nam hai

AIM is masterchef❤

Food book or channel recommendations by Abhijit

Any insights on sarson ka saag

There's a strange connection between Italian cooking and South Indian cooking...

36:42 kalani rasayna= self realization

30:47 Dude, this is more common than you think. A lot of people mix the papad, poriyal, pickle with the rasam ricr and gulp it down. Poora kachra bana dete hai. Dal + rice addiction is real. Ask a Maharashtrian about varan bhaat. Its just lentils and rice (whit optional ghee), No masalas, tadka optional. My grandmother always fed me varan bhaat with a side dish of a brinjal pickle and one omelette. Epicness.

One of the chief reasons for the loss of culinary knowledge in India is the habit of hoarding recipes. Try asking anyone for a recipe and see what I mean

The four elements are the Beatles: John was the food, the steak and potatoes. Paul was the ambience, the sound. George was the service, the soul of the place. And Ringo, the price point. Would the Beatles have been the Beatles without all four?

I think Jamun is a perfect pallet cleaner

Brown milk residue was called “kasandu “