How did Indian Cuisine Become So Delicious? ft. Chef Vikas Khanna

How did Indian cuisine become so vibrant and addictively delicious?

Take a ride with Michelin star chef Chef Vikas Khanna, renowned culinary master of the new restaurant Bungalow NY, as he unveils how India’s culinary landscape is a blend of many outside cultural influences spanning centuries.

#AsianDiaspora #AAPI #IndianDiaspora #IndianAmerican #VikasKhanna #ChefVikasKhanna #MichelinStarChef #MasterChefIndia #CulinaryJourney #IndianCuisine #DiverseInfluences #IndianCuisine #IndianCooking #FusionCuisine

[khushimahawar]

He has the aura that i can listen him all day talking about food....❤❤

[amrutharao]

In the Malabar and konkan coast, most of our food is made without garlic, without onion, without tomato or potato, we eat locally grown vegetables, flowers, leaves and roots. Even our drinking water sometimes is boiled with roots in it to give it an aromatic flavour. Our pickles are specifically made of sour tasting fruits grown in the region. If you attend an Udupi Brahmin wedding you’ll see. 95% of the things on the banana leaf might go back to centuries together. The food hasn’t changed much. Especially the rural regions.

[pdpr]

This guy is so wrong on so many levels. Not everything is brought by our invaders. For eg: in Kerala, the tapioca and the like was brought in by Maharaja Vishakham Tirunal of Travancore royal family from Brazil to counter famine. The different cuisines of Kerala has been influenced by the Jewish community, Syrian Catholics, Portuguese and the Arabian traders, the bhramin namboothiri community who were supplanted from Tamil Nadu and so many others. Not everything is brought in by invaders.

[ManikJasrai]

can you give the source of this video??

[maniacschumi]

Guy is a donut. We lost so many original superior recipes😢

[aks]

Such a well known chef talking so silly. As if food we eat are all brought by conquerors. So far away from the truth