Master Chef Answers Indian Food & Curry Questions From Twitter | Tech Support | WIRED

Chef Meherwan Irani joins WIRED to provide expert answers to your Indian food and curry questions from Twitter. How does food vary from region to region of India? What makes a curry a curry, exactly? Which spices are indispensable for a beginner chef taking on Indian cuisine? And why is Indian food traditionally served so often with yogurt? Watch Chef Irani answer these questions (and many more) on Indian Food Support.


Director: Lisandro Perez-Rey
Director of Photography: Christopher Brown
Editor: Shandor Garrison
Expert: Meherwan Irani
Line Producer: Joseph Buscemi
Associate Producer: Brandon White
Production Manager: Eric Martinez
Production Coordinator: Fernando Davila
Casting Producer: Nicole Ford
Camera Operator: Josh Hartigan
Audio: Randy Dzielak
Production Assistant: Stefan Liner
Post Production Supervisor: Alexa Deutsch
Post Production Coordinator: Ian Bryant
Supervising Editor: Doug Larsen
Additional Editor: Paul Tael
Assistant Editor: Andy Morell


Follow WIRED:



Also, check out the free WIRED channel on Roku, Apple TV, Amazon Fire TV, and Android TV.

ABOUT WIRED
WIRED is where tomorrow is realized. Through thought-provoking stories and videos, WIRED explores the future of business, innovation, and culture.

[aniketdigar]

The fact that his last name is Irani. A Zoroastrian whose ancestors fled Iran and found refuge in India. And now he is as much a part of the Indian Soul as anyone else is absolutely amazing. When you have that in context its really something how he owns the Indian culture and food. 🔥🔥🔥

[kylelee]

Get this guy his own show ASAP. I need to listen to him talk about and cook Indian food for at least another 12 hours.

[seapigoinkoink]

I love how this guy is not pretentious at all, just wants us to enjoy Indian food as much as he does. What a Rockstar 💫

[devanshikasabwala]

The cheesification of Indian street food happened because years ago cheese used to be a luxury but because of Amul it became a lot cheaper and easier for everyone to use it, suddenly everyone could get their hands onto processed cheese. So for the street food vendors it’s like serving luxurious one of a kind type of food.

[jaydoggy]

I love his attitude. And I love the talk about the different regions and styles. India's a BIG place, and there are a LOT of people. There's no one type or style of Indian food, it's all where you are or who you're with. Just like the rest of earth.

[Venkateshwaran_M]

5:37
Small correction: Indians didn't start eating with hand because of poverty, infact even kings of queens of various Indian dynasties used to eat with their hand. Its just a tradition because of its simplicity.

[ranjitbijoy]

8:41 correction here, curry is an anglicized version of the south indian tamil word kari that means gravy .the brits picked it up and during the great wars went along to all parts of south east asia . The western concept of curry may be not be so old but the tamil dish is not very young

[lokpradeepraghavan]

Just a note. South Indians always flips their dosas(unless it has some stuffing), and we dont always use a big stick of butter instead we prefer sesame oil which serves the exact same purpose(makes the edges crispy and doesnt let the dosa to sitck to the pan)

[InternetGirl]

For me, Indian cuisine is in the global top 3, along with Mexican and Italian. They all did it RIGHT!

[debashreegoswami]

It’s a pity that the entire northeast was not mentioned. We have a very distinct cuisine.

[rainzerdesu]

Loved that he touched on one of the most pervasive myths in cooking recipes when he mentions caramelizing onions take time. All these recipes including Food Network saying 5-10 minutes. Your curry takes a long time because caramelizing onions takes 45 minutes.

[oguilglez]

We need a tech support vid on the person that selects these people. They are always so charismatic!

[pramitd]

I am an indian and I will say he just barely scratched the surface. There are millions of combinations and recipes throughout the whole country. Even I discover new recipes every year when I even slightly change the region for my vacation trip.

[venkatn]

Thoroughly enjoyed Chef Irani’s responses. He’s not exaggerating when he compared the subcontinent to Europe. Think in terms of regions when exploring Indian cuisine, and there’s a lot more than can be covered in a ~15-minute video. I hope @Wired brings him back to do a Part 2 (and more, hopefully).

[Duh_]

In Malabar region, they don't use basmati rice for biriyani, they use a much smaller alternative called jeerakalsala rice or khyma rice. The Kozhikode, thalasseri and Malappuram biriyanis are heaven!!

Edit: my least favourite biriyani would be hyderabadi! I have tried to love it, but every time it can't beat the kerala taste. My opinion only!

[Cheesegoddess]

Chef Meherwan Irani was so great! I loved hearing him explain things and talk about the food. Even cooking up some to show us! I would love to have him back to learn more about Indian cuisine!

[ajd]

This might be one of the best Tech Supports ever. Learned a ton about a cuisine I already love!

[VeggieNatureGirl]

So informative! I did my study abroad in London and found my love of Indian food there! Fortunately found a few really good spots here in the US too :)

[eczemmaa]

loved this video!! shows how indian food isn’t homogenous and there are many different types, combos, and inspirations that go into one of the most flavorful foods i’ve ever had !!

[pm]

He didn't mention the fact that basmati isn't your everyday rice. It's expensive. We use normal length rice like sela, Sona, tukda, indrayani etc for everyday purpose