This was brilliant. Make this a regular feature. Food, culture, politics, intellect. Aah...the life...

This is the only topic Abhijeet could speak of without criticizing BJP. Good Choice.

Indian cuisine is amazing. No body in this world can cook so many varieties from vegetables and dals

I don’t think AIM has had authentic Karnataka food. Except for a couple of dishes Garam masala ingredients are not used ( let alone garam masala - it’s alien to kitchens in Karnataka). And his take on udupi food - totally off base.

I think Karnataka cuisine doesn't get enough credit and is clubbed with others. This is because Karnataka doesn't have one single cuisine like other states. It's a mini India within India. I don't know where Abhijit ate Karnataka food. But, garam masala is not at all a must have in our cooking. The southern-most part of Karnataka has a cuisine similar to TN and Andhra. The western ghats have a very unique cuisine in that we have dishes like tambuli, bamboo shoot saambaar, turmeric kadubu, jackfruit kadubu etc which are unheard of in the rest of Karnataka and India. Coorg has it's own unique dishes with pandi curry, peacock dishes etc. Northern Karnataka eats rotis (jowar or wheat, once again either fresh or katak) with some rice. And in any of these dishes you won't find garam masala in the sense that it's understood in India. As in, we don't use dry spice mix and other masala mix powders. Even when we make saambaar, we don't use a ready made powder. We freshly fry coriander, cumin, lentils, coconut, red chillies, hing, mustard, gingelly, tamarind which we then grind and add to the cooked toor dal. The amount and spices may vary here and there but this is the recipe for most saambaar we make.

Masala Dosae was literally invented in Udupi, Karnataka lol Idli was first mentioned in a Kannada book Vaddaradhane. M f thinks Kannadiga food has no origins 🤣

I don't think Abhijit actually tasted Karnataka food from Udupi/Mangalore or Costal belt. They don't use Garam Masala in food at all. What he is talking about is Bangalore food but i come from. Mangalore & Konkani belt from Shivamogga district and our cooking is completely different from others.

I am a Tamil l living in Bangalore. When we grind sambar powder, and the mill owner gives us a deadpan look for not containing saunf and dalchini. But I love Karnataka sambar.

It was very tasty talks, but western Himalayan regions of india were abandon in this podcast

6:45 Non veg falls under the "Rajsik" catagory not "Tamasik"

As someone from Udupi, I have to say this . There is no cinnamon or any garam masala in saaru ( Rasam) . In fact authentic Saaru does not use tomatoes either. There is no garam masala in uppitu (upma) either. There is garam masala in Bisi bele bath and masala bath( upma). Regular Brahmin foot in Udupi uses almost no garam masala. The use of coconut with a variety of permutation and combination of spices is next to nowhere. I agree that they tend to oversuse jaggery in Udupi.

This was one delicious talk! As with Abhijit, I struggle with guests wanting to overspice their food. Somehow we have lost the art of appreciating the delicate flavors of food. I could totally relate to Abhijit

AIM should be officially declared the encyclopedia of India.

Sadly no body even considers Chhattisgarh Jharkhand and Oriya food even if it is in center of the country

20 min : Goans are not going to like this . They have 50 types of cooking pomfret. No mention of Maharashtrian Plateau food, kannadiga people are not going to like AIM. No North Karnataka cuisine mentioned. By the way pepper, cinnamon are grown in the region,

Thanks a lot Abhinav and Abhijeet, this was lovely.

Nooooooooo garam masala is never used in maharashtra, karnataka brahmin cooking... Abhijit you have to brush up on you culinary study of marashtra and karnataka🙄🙄🙄

Is sweet- sour really a persian influence? Parts of karnataka and maharashtra, the imly/kokum are always paired with gud... Especially a dish called kairas/gojju and sambar/amti

I was going to skip dinner today due to a late lunch and then I watched this show. Now I'm ordering food 😁 thanks AIM & Abhinav, I'm not fat I'm just deliciously diverse 😆😆

I think you need Advita Kal as well. I think she is a chef. Abijet should show how different dishes are cooked that would nice.

Imwaited for this for very long Thanx for bringing it finally

Agreed . Please do a recipe review. 😀 It's a pleasure listening about authentic recipes . My mother also says in her childhood food used to very simple in Bihar . Now it's full of onions and way too masala in it.

Try Mutton Noon Paani from Champaran, Bihar. It is cooked only in salt(noon) and water. Zero masala, zero oil.

AIM, You should start writing books on expertise/opinions on different subjects

This was great listening , Abhijit Iyer Mitra! I wish you would do more of these talks on food and diverse cusines!

A maharashtrian here - my friends from northern part of India enjoyed my lunch throughout my school days and uni days. But, I hated(using it very responsibly) UP/Bihar/MP(except indori) preparation of sabjis and non veg for their peculiar way of using garam masala. :p

U are totally off the mark with Karnataka cuisine… u should come over and savour the true delectable delicacies of Karnataka… Garam Masala is totally alien to even naati style of non veg cooking in Karnataka… let alone mangalore and Coorg delicacies

Thank you Abhinav ji & Abhijit ji wonderful discussion please do more session like this

He mixed Indore with Lucknow just a headsup they have never had similar cuisine.

Maharashtrian food is not just limited to to Karnataka border & Goa,there is much diversity in each region of Maharashtra which I believe you are not aware of. You should explore more Maharashtrian food and definitely your views will change.

22:55 Kaara baath. Add a serving of Kesari baath and it becomes chow-chow baath.

I wanted to hear some more about Kerala and srilanka food similarities. As comment box is showing anxiety of us all, for AMI not giving enough footage to each state of ours. A series with one or two states would be gratifying

I m also a damn good chef I cook maggie and yippee together 😂 with Maggie masala e magic Believe me it's a spice bomb

Sorry. I have no clue what the dude was going on about w.r.t Kannada cuisine. Now I’m not sure about his assessment of other cuisines.

Sare criticism ke bawjood Abhijit is great intelligence.👍

Nothing like Thairu Satam and urugai in a good afternoon :) Pakoras during evening And pulav during night :)

Kerala cuisine was also just mentioned in passing...... has a great veg as well as non-veg food culture.

Is there is a book or cook u can suggest AIM, which documents/talks about the authentic Indian food... and its evolution

I don’t think AIM has any rat’s ass idea of Karnataka, Maharashtra and Goa food culture. The only food he talks abt was Tam Bram cooking techniques and some standard popular foods from the usual suspect places! Somebody like Shefali Vaidya who is from these parts would have given a better gyaan. Anyways You need to be a real culinary expert to comment on such a vast and diverse variety of food preparations in India, even then I doubt anybody can claim to be an expert!

Very good...please do a 2nd part

Abhijit never ceases to amaze , heyy pls if possible through Prakhar's link do join someday Shwetabh Gangwar on his podcast ..... Looking very much forward , god bless!! 🙏

The Muslims don’t have Beef Biryani.. It is considered as Cheap.. but in some Pockets it is served in family gatherings …it’s usually Mutton Biryani..or Chicken…Muslims don’t say Daal May TADKA but say Daal ko BAGHAR all over North India & maybe Pak ..

‘Green butter chicken’ = SO ACCURATE. Well-said, sir.

same with my grandmother... never touched tomato, potato, chillies and even cauliflower and cabbage .. she used pepper (colloquially called marich)

AIM and Abhinav never talk about Marathi culture/language. They always mention Tamil, Hindi, Bangla, Punjabi and Orissa culture. But never about the Marathi/Maharashtra.

AIM Sir agli baar lucknow aaiyega toh mauka dijiyega aapko lucknow ke best veg kebab khilaaunga mildly spicy😊

Yes, garam masala and fennel seeds is considered as non veg masala.

Can someone suggest where can I find authentic recipes for cooking Bhartia food?

What about pahari and ladakhi food ????

Abhijit is mistaken about the garam masala use in KA food.

totally left bengali cuisine ..... amazing

Abhijit has not mentiined about different kibd if idlis from karnataka. What about great dals from north India. I love all the dals like tadka dal, dal fry, dal mkhani.

Abhinavs face goes ummmm each time Abhijith says its delicious hahaha

In Mumbai, you get sweet sambhar generally. Is it because of Karnataka (Udipi) influence or Gujarati influence?

Anyone wants the authentic taste of veggie items....plz do visit any temple across costal line... manglore , Udupi....almost all Banglore hotels are crap....

Authentic cuisine

Ye video ab kyu upload hua? Mene to bahot pahle dekha tha

In KA Upma is Khara bhaath Sheera is Kesar bhaath

Uhh Abhijit has very less knowledge about marathi cuisine we have most satvic cuisine over the year but he just type cast marathi cuisine by restaurant selling dishes any way marathi people have to be little more woke for cultural n cuisine, literature & for overall life style because we get type casted by portraits which made by non marathi. Nice discussion on Everyone's favorite topic.🤗 Edit= Sambar is originally from Marathi cuisine.

can someone create a map of this.

Punjabi saron da saag depends on mustered leaf and need another three minimum leaves 🍃 like batthu, metthi and palak some other leaves Secrets is portion of the leaves i live in Australia.people be surprised, mustered leaf ,batthu.and jangli palak native plant of Australia and grow wildly in countryside or bushes My mother cook best saag in world in summer different leaves and in winter with different leaves most of time we get leaves from bushes No spice in saag only ginger and garlic tadka with green chilli

I make good tea. Atleast I like it. Invite me for a podcast

Upma is called as Kharabath in Karnataka

He should publish a good book....

In Telugu, imported(new world,non native) foods were called viswamitra srusthi(creation of viswamitra because he created an entire world for Trishanku ). older people used this term , during british era. Tomatoes ,cabbage and cauliflower and such

Haryana, Punjab, Rajasthan and Gujarat is the Vegeterian belt. Maybe due to trading community consisting of Jain, Sikh and Swaminarayan followers. Coastal areas of Gujarat will be an exception due to fishing activities. Gujarat Thali and breakfast food of Khaman Dhokla and Fafda Jalebi are famous while Rajasthan has Daal Bhatti. In South India only Tamil Nadu will be more Vegeterian than others neighbouring states. Idli and Rasam are famous. Karnataka has Mysore Masala Dhosa. Kerala has a number of dishes of Veg in Onam Feast and Pazham pori, while Non Veg dishes are Beef Parotha & Chicken Biryani. Hyderabadi Biryani, Kashmiri Pulav and Chicken Tikka and Paneer Tikka Masala from Punjab are famous. Bengal will have good freshwater fish boiled and fried in mustard oil. Maharastra has Vada Pav, Bhaji Pav, Puran Poli and Sev Usal.

Double cooking is also extremely common in Maharashtrian cooking. Perhaps double cooking is an influence of Maratha kingdoms

0:50 tamil nadu and kerala

❤❤❤❤❤

Italian and Indian food is D most delicious and ancient foods in the whole world

Karnataka dosas are the best and abhijit has given his seal of approval! 😋

👍🏻

👍

Wazwan?

Where is Odisha

Arre wah...!! Golu molu got Abhijit back on his channel but then he is to talk on food only not politics cuz that's inconvenient?

Theirs no specific dishes in around malwa , being wheat belt u will find a lot of roti / chapati culture , rice is delicacy for nirmal households with seasonal vegetables cooked in groundnut oil, since malwa has a bit of rajashtani influence we have dak bati churma, and bit towards gujrat border is region of nimad has gujrati influence in food. Indores poha is over hyped just bcoz mp has lots of poha factories, I personally consider it as worst form of breakfast with no nutrition value. Yeah if ever been to around neemuch mandsaur and go to village (in season only available in home) u can have afeem ki sabji which tastes like any saag ,. It has a bit of buzz in it.

I love how passionately pissed off Abhijit gets when flavour is substituted with masala. I would be so excited if he started a food channel/released a cook book.

Mitra is India's leonardo vinci

Our sister AIM 😍😍

garam masala isnt used in all communities of karnataka, thats wrong

AIM reads up online publications , makes opinion about them with supporting data sometimes and most of the time on his gut feeling where ever data missing. He gives a start point for people to think about the forgotten which is good but unable to carry forward with accurate opinions/ predictions till the end. He is good but needs lot of improvement . We too need improvements to pick up on what he said and explore the truth

🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩🚩

Grilled AIM with Abhinav sauce😫

the konkan in me is offended.

Im seeing Ravish Kumar ads during this discussion

Abhijit what you are saying is atrocious😂...am from Mysore but staying in central karnataka and we have never added garam masala in our sambhar....and our dishes are more similar to Tam bram...except that now people are adding a lot of Spices,onions,etc....if you ever visit mysore...please visit any Mysore Brahmin or aghrahara....even the milk maids there will never add garam masala or use much spices cause its equivalent to non veg and we dont eat Ginger,garlic,onions and Snake gourd...in our food😡

Sarson ka saag toh Bihar mei bhi Punjab ke style mei Kahte hai we don't add palak

4:17

Abhijit should watch Shokugeki no Souma anime...

so basically aim hasn't had the real Konkan food yet. or there is something seriously wrong with his tastebuds.

AIM doesn't seem to be have idea of Maharashtrian food , most of the times he says vadapav ,misal mobile food , fish ambotik blah blah blah... Maharashtra have a large variety of food and cooking but due urduisied panjabi+english/western culture of mumbai elite, the culture, language and customes of maharashtra is suppressed or misrepresented. Local politicians are also responsible for this!

Funny, he says Andhra ia an arid region... 2 rivers, both perennial, Godavari n Krishna flow thru AP... And it is the rice bowl of the South.

seriously..do the recipe reviews...

Homo should do a channel on food //the man has a lot of brain when comes to food

nothing on Odia cuisine ?

I'VE NEVER EVER SEEN GARAM MASALA IN KARNATAKA SAMBAR. ABHIJITA IYERURUDDIN MITRA REHMAN HAS NO IDEA ABOUT MAHARASHTRA, GOA & KARNATAKA CUISINE

Sambar of tamilnadu is a version of amti of maharashtra

From slamming Tejas and being a Lockheed Martin spokesman to talking about our cuisine. Yao kya kai be😂😂😂