Claire Corlett

Fish Food, Fish Tanks, and More
$2 Curry Vs. $75 Curry

$2 Curry Vs. $75 Curry

(cheerful music) – So I was just in Los Angeles. – Hi Steven. – Hanging out with you guys. Now we’re all in New York City, Big Apple. And today we are doing curry! Right now we are at a
Malaysian coffee shop. This place is called Kopitiam. And curry is a very personal thing to me. Some of the locations in
this episode were biased by my personal
Chinese-Malaysian background. Hence the coffee shop we’re at right now. Woo yes. Whoa! – [Andrew] Certified awesome. – [Steven] This is literally how stuff is served in Malaysia. My favorite dish in the
world probably is Roti Canai, which is a Malaysian
dish influenced by India. – [Andrew] Are we gonna try that today? – They do have it at one of the places that we’re eating at. – We should eat it! – Okay! – It’s your favorite food. – Today we’re gonna be
trying three curry dishes at three drastically
different price points to find out which curry is the
most worth it at its price. I’m gonna hit you with a curry fact! 17th century British
colonizers were perplexed by the variety of dishes in India and categorized them all
under the term “curry”. People who visited India, they didn’t know how to categorize all of these different foods. So instead of actually identifying
and learning all of them, they just lumped them into one category. – Before curry, you would just call it what the individual dish name was. – Exactly. Okay so the first place
we’re going to is a bakery. And we’ll be having some curry puffs. – Curry puffs. So like a little pastry of curry, huh? I got my drink to go, how about you? – I might get one of those bags. (energetic beats) – Hi, my name is James Chou. This is my father Han chou. We’re at Fay Da Bakery, and we will be showing
you our curry beef puff. – [Han Chou] (speaks in Chinese) – [James Chou] So basically
the dough is mixed same process as croissant. So in there we use shortening
and margarine to fold it in, goes through that automated sheeter, a little egg wash, and then we have everyone putting
the filling into each one, baked and then you take it out after about 20, 25 minutes, you do egg wash, and then you put it back in
for another 15, 20 minutes, and then you do one final egg wash. – [Steven] What makes
a very good curry puff? – [Han Chou] (speaks in Chinese) (register bell sound) – [Steven] I got a watermelon
smoothie to start off our day. We’ll be eating a lot of curries. I gotta balance it out. – I’m having ice malted milk drink. – What? – Yeah it’s called Horlicks. – Wow I didn’t even know this existed. Cheers! – Here’s one for you. – Yes! The most familiar smell in the world to me. Chinese bakery smell, that was the Sunday afternoon, family goes out to lunch, and we hit a bakery afterwards. Cheers. – It’s extremely satisfying, because you have a very
buttery nice pastry along with a very savory filling. It’s not spicy. It is actually a little sweet. – It’s like a pie. It’s like a ham pie. – Yeah. I think it’s really cool that you can have this savory treat at what is predominantly a sweets bakery. The fact that you can come to this bakery and you can really build out like a pretty well-balanced meal, that’s pretty unique I think, you know? – I think it’s a beautiful thing. – [Andrew] Adam why are you
eating that like a squirrel? – [Annie] (laughs) – So we just ate a curry puff, but we’re going to a
Malaysian restaurant next. So to prepare our appetite, I was thinking that we bust open a durian, which is the king of fruits in Malaysia. Durian is a fruit that I’ve seen people, kind of, laugh at, the
smelliest fruit in the world, but honestly, durian is a fruit that my family, the first thing that we do when we land in Malaysia
when we visit is eat durian. – Really? – Yeah. You just cut open a little bit (durian cracks) Oh! – It doesn’t smell that bad, it smells like cheese honestly. – Cheers. – Oh it tastes good! – Yeah. – It’s like a cross between a banana, a pineapple, and a mango. Hit me with that curry fact. – Curry fact! People who enjoy action
movies and adventure seekers are six times more likely
to like spicy food. – I love action movies. I like spicy food. I like getting my face to sweat. – I’ve seen you sweat. The next place we’re going to is Laut. It’s Malaysian food. – So you like this next
place a little, or a “Laut”? – (laughs) A “Laut”. (energetic music) – My name is Salil Mehta. We’re at Laut in Union Square. And we’re gonna be having the
best Curry Laksa in the world. – Oh wow. – Wow. – [Salil Mehta] Seven years
ago, people did not know much about a Rendang, much about a Laksa, but a lot of people opened those doors up, and then my background
is slightly different from most of the Malaysian restaurants that are in New York City. Being Indian, I was bringing
the Indian influence behind. – [Steven] So today we’re
having the Curry Laksa. – Yes. – Which is exactly what
you’re talking about, the Chinese influence with the
Malayan and Indian influence. – Laksa comes from
(speaks foreign phrase), which means one million flavors. You have all these great, amazing, different kinds of Laksas
all over Southeast Asia. Then you have interaction
of different cultures. You have the Indian marrying the Malay, the Malay marrying the Chinese. Our Laksa, this is more, Malay-Indian influenced Curry Laksa. So the way we do ours, we use onion, ginger,
barley, fresh lemongrass, grind it all up together in a paste, cook it low and slow with some fresh curry leaves brown spices in it. Add the coconut milk slowly, and we do a Lai Fun noodle. This is like tapioca starch noodle. And we do egg round noodle, which is like a Lo Mein noodle. Take some tofu puff actually soaks in the soup from the Laksa. I believe that Curry Laksa
with seafood goes best. Put the soup together, garnish with some cucumber, lime. That your bowl of Laksa. – So we weren’t planning on coming here to eat the Roti Canai. But saw in the menu, so, could we also do that virtual quick? – Roti’s most popular
dish in the restaurant. Roti’s something really unique and amazing because it can be had as a snack, it can be had as a proper meal as well. The dough is prepped in pure Desi ghee. So that’s the way it
was traditionally made by bom in Malaysia. And it comes from Canai, India, so that’s where the Canai come from. – He just asked me if we wanna share this. No! There’s a rule. – Okay Steven. – Two people, two roti. This is actually my favorite dish, because it reminds me
of my time in Malaysia staying with my grandpa. And we would walk down to the local cart, and they would just fry this up, and hand me the curry in a bag. I wouldn’t even wait till I got home, I would just eat on the way home – That sounds awesome. Cheers. (tongue clicks) Oh man that’s good. – Perfectly crispy. It’s almost like a croissant. How flaky this one is. – You have like the best textured bread, and you get to just put it
in the most luxurious gravy. It cannot get better than that. – Gravy makes everything good. And now we have the Curry Laksa. – So this is so pretty. I love the color of the broth that it’s speckled with the oil. – It’s the million flavors
of spice and color. – Gotta make sure you
don’t lose any noodles. – And then you know get some seafood. The tofu is a flavor saver. This is the mustache of ingredients. This is what soaks the curry up. And then you just take a little bite. – I love that. The mustache of ingredients. What are you gonna try first, noodle? Or just broth on its own? – Uh let’s do broth. (slurps) – It changes in your
mouth as you’re eating it. – I like this too, because
you have the coconut and the curry just living together but also porting their own
identity and color here. (slurps) – I understand how this is like a dish that emerged as the marriage from a lot of people and the cuisines, because it is like so
many all-star things. You have noodles, you have seafood, you have this amazing broth. – I save the flavors here for the end. It’s been just in here
collecting juice, by the way. My sponge. Cheers. – Cheers. – (coughs) Curry! I love it. Alright, so we just had some great Laksa. We’re now at a grocery
store called Kalustyan’s. We’re here because the next
restaurant we’re going to, the chef recommended
that we check this out, because he comes here
for all the inspiration for his dishes. – Wow, so many types of paprika. – Yes! Curry power! Curry fact! India is responsible for 70% of the world’s spice production. – Wow! That’s wild. I wonder if any other
country has as much claim over any other thing. – We’re headed next down the street and it is an Indian
restaurant called Junoon. It was nice “ju-knowing” ya. – Well now that it’s
“after-ju-noon” we can go to Junoon. (laughters) (funky music) – Welcome to Junoon. My name is Akshay Bhardwaj. I am the executive chef here. So Junoon is a modern fine
dining Indian restaurant. So what we try to do
is maintain the aspect of the traditional
flavors in Indian cuisine, but we try to give it a more aesthetically pleasing look to it. – So today we’re getting
the three-course menu. And we chose the dishes
are more curry-themed. – So the appetizer that
I’ll be showcasing today is the Butter Pepper Garlic Shrimp. And then for entrees
we have the Lamb Shank, which is accompanies by Laccha Paratha, which is one of the breads
we cook in our tandoori oven. For dessert, our Shahi Tukra. – Indian cuisine is so broad and diverse, how does Junoon see itself as drawing from that huge spectrum of food? – [Akshay Bhardwaj] What
we try to definitely do with the menu is utilize
different regions of India. We have coastal dishes which
have a lot of seafood in it. You have northern dishes,
you have southern dishes. The Butter Pepper Shrimp
is more of a coastal dish. It’s a take on a very traditional
dish in Mumbai, actually. – And is the shank inspired
by a particular region? – [Akshay Bhardwaj] Yeah. You have cumin power, coriander, masala, that’s definitely more of a
north Indian style of cooking. So with the butter pepper garlic shrimp, whenever a guest comes and asks me, well, what goes into it? I say, well, you actually
read the name of the dish, it’s literally those things
that go into the dish. We’ll sear the shrimps, we’ll saute it. We’ll add the sauce to it. And then we’ll pair that with a traditional Indian bread called Pao. Guests were actually complaining the sauce was so good and so addicting that they wanted to eat it with something. So that’s when we decided
we’ll pair this bread. – [Andrew] Let’s try a little
bit of the sauce first, and then we’ll take a shrimp each. – Always with the strategy. – I’m a very strategic eater. – All I think about when I have food is how I get it from the
plate to my mouth the fastest. – Okay. – Alright. I understand why this bread is here. – [Andrew] Wanna try a shrimp? – [Steven] Shrimp! There is this flavor
that is still lingering in the back of my mouth. It’s like a really peppery fiery taste, just living back here. – [Andrew] Then you take
a sip of the cocktail, and it washes it all away. – [Steven] Oh I likey like that. – (laughs) Yeah. – Pao, oh man! That looks so good. – You know that makes me say? Pao! – So with the shank, we
first braise the lamb shank. And we actually use that as a cooking oil. Then we’ll add our onions to it. And then we make something
called the Putli, which is we take a pull of whole spices from the spice room and we
wrap it in cheese cloth. We throw it into the pot, add some ginger and garlic. We’ll add some cumin
powder, coriander powder, red chili powder, turmeric, as well as our Garam Masala spice blend. And then we’ll add the
shanks and lotus pods. Definitely adds a little creamy
texture to the dish overall. My favorite bread to eat is
definitely the Laccha Paratha, which is basically just whole wheat flour, we’ll baste it with a little
bit of butter and oil, stretch it out, so make it
about seven to ten folds. And each layer, the top
layer will be the crunchiest, the bottom later will be less
and less crunchy as it goes. And then we’ll put it in the tandoori. It’s so enjoyable to eat
with any curry, with any, eat on it own also. – [Andrew] Here we are
Steven, to the main event. The Lamb Shank. – What’s your strategy here? Is it potato first, is it the bone? – It’s sauce first. I definitely wouldn’t recommend
starting with the bone. – [Steven] Woo! – [Andrew] Look at that! – You almost think for a second that you could walk on water when you put your knife on there. It still holds the tension. – It’s so thick. – That is so good. – The spices are so vibrant in this. – You’re gonna to the
Laccha Paratha first? – Yeah. There’s a certain type of
dress that looks like this. Ridiculous tasting. – It kinda does me a favor in
picking up eating more curry. It goes to the cracks, so as I’m chewing it, it’s oozing through my teeth. – [Andrew] Right off the bone. – [Steven] Wow! I’m getting chills right now. – [Andrew] And it’s crazy
that we get so much pleasure from watching meat fall off a bone. – [Steven] Yeah. – Which in any other context would be a truly horrific image. – [Steven] This is crazy,
it looks so tender. I can’t really pinpoint what the flavor is that it’s like hitting me so hard. – That’s what’s good about it, you can’t isolate any one flavor, it’s just a bunch of flavors. It’s really good – Oh! – So that’s how you know it’s good. Adam tasted it, thought it was good. Then took a few steps,
and then said “Oh!”, because the flavor changed in
his mouth as he was eating it. – So for desserts we have the Shahi Tukra. And I don’t think there’s anyone better suited to describe
it and explain it than our pastry chef Gustavo. – We made a brioche bread
which is very buttery. Then we pan-fry it, we
soak it in a simple syrup that was made with saffron, which is one of the traditional
spice in Indian cuisine. We start putting in the rabri. So rabri is the reduction of milk. We put it on top of the Shahi Tukra. Cashews, pecans, pistachios,
edible rose petals, and then pop sorghum. And that’s it. – [Steven] So we have a dessert wine here to pair with the dessert. – [Andrew] Ready? – Yeah. – Oh. Oh my God. A cool and floral french toast. – It’s like got everything you want. Chocolate and butter. What the wine does, it kinda expands the floral taste of these dried rose petals. Adam, I would love for you to try this dessert with this wine. I think you’re gonna love it. Okay Steven, New York was
a great place to try this, because we got to try curry from a lot of different
parts of the world. – So, Andrew, then which curry spot was the most worth it to you at its price? – Laut. I really appreciated his methodology. I love his attention to detail and his respect to history. – I think the thing that I
was most surprised by today was the shrimp, actually,
that was at Junoon. Ah I don’t know my winner. I think my worth it winner, Fay Da Bakery. – Oh okay. – At least the value for this one. I love curry so much, and the ability to get it for two dollars. It’s so accessible. – Annie, who’s your worth it winner? – Junoon. – Laut. – Okay so that was a day in New York City. But it doesn’t end there, because next, we’ll be doing something else in New York. – Alright, so we’re
going out tonight, right? – No. (energetic music) – [Narrator] Oh yes.

100 comments on “$2 Curry Vs. $75 Curry

  1. I have been to Vietnam. The true currys have breastmilk in it. Stay away from Indian breastmilk though. It smells like uncleaned crotch.

  2. How about a worth it showdown, take the few worth its where everyone picked the same entry and pit them against two different contenders and see if they still get all three votes.

  3. Shrimp curry = 150 RS
    Paav = 10Rs
    Lamb piece = 200 RS
    Lachcha paratha = 100 RS
    Shahi tukda = 150 RS
    Almost 10$.. even in PPP terms its pretty cheap

  4. the clip where the sauce of the lamb shank was poured over, why was it from a bag??????? did anyone notice

  5. There is a Dhaba near my house which sells the same Lachha Parantha for β‚Ή7. Which is 1/70th the price of the parantha that they were served.

  6. 7:34 Ayo, what if Annie was just some random woman sitting in a restaurant, cringing at Steven and Andrew's slurping, that would kill me

  7. did he just say people who "visited" India. They fckng tortured,killed,ruled oover India. stole so much of our spices , money and many many other things.

  8. I am from Malaysia and my favorite dish is Nasi lemak it is oil rice with a sort of curry called sambal along with anchovies,peanuts and boiled egg

  9. I was actually there when this happened- like my sister interrupted them when they ate because I wouldn't say anything πŸ˜‚

  10. I am from India and here horlicks like very common. When I heard them saying "it's called horlicks. Never heard of it"

  11. K I am just putting it out there. The desert they had was soaked in saffron. And saffron IS VERY VERY expensive. Like seroiuly expensive most houses have a very small amount of saffron because it's expensive

  12. I just want a Worth It series of Steven showing Andrew around Malaysia and Andrew showing Steven around Ukraine.

  13. Y’all should try jamaican food next!! That curry puff reminds is soooo similar to a beef patty that it reminds me of my childhood.

  14. Did you know 60-70% of Japan’s environment is degraded over the past 100 years due to meet demands for agriculture food production

  15. Andrew serving or preparing food and drinks for Steven will always give me life. ✨ They've come so far from only touching forks. πŸ˜‚

  16. And I don't see how this is rushed. I've learned so much about the food from the chefs/owners. Plus, they actually have a longer video from the previous ones. Maybe they're just not bantering as much, because they've gotten so comfortable with a friend they've worked with for so long, there's just not much to sass about anymore. Or it could be a million other things. They're just people. Let them take us around as good buds experiencing awesome new food!

  17. When I was in Hangzhou, a friend from there took me to a small street place where they made all kinds of εŒ…ε­. There, oh God I'm salivating again, I had the BEST ε’–ε–±εŒ…ε­ in my ENTIRE life. I miss Hangzhou and China so much.

  18. If you really want to enjoy the curry and authentic cuisine please visit India. Not only curry but you’ll definitely get to eat worthy dishes and you’ll surely love them….

  19. i am indian, i will just ignore this one because curry is not a spice mix, india has a lot of GRAVY dishes, british had no palate and no clue of what food is, so curry..
    How is curry puff a thing, its solid.. remember GRAVY part of this??

  20. Watching this made me feel SO nostalgic!!!! Each time Steven talks about his childhood with Malaysian food, I get flashbacks of my childhood with all the food they had. Also Kuching laksa is better lol no offense

  21. Nj jj j jj jj. N jj
    J jj
    Jj jj jjjj. J j j. Jj j. Nj. J j. J jjj jj j j jjj. J jjj jj j jj. Nj
    J j. J jjjjjj j jjj. J. J. Jj jj
    J. J j. J j jj
    Jj j. Jjj. J j jj. Jjj. J jj jj j j j. Jjj.
    Jj j j j. J.
    J j j j j jj j j j. J. J jj j jj j j j j jjjj jj jj j jjjj. J. Nj j jjj j. Jjjj j j. J jj j jj jj. J j j jj j j j. J. Nj. Njjj j jj jjj jjj j. NjπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ˜‰πŸ™ƒπŸ™ƒπŸ™ƒ πŸ™ƒ πŸ˜πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒ πŸ™ƒπŸ™ƒ πŸ™ƒπŸ™ƒπŸ˜‰ πŸ™ƒπŸ™ƒ πŸ™ƒπŸ˜˜πŸ˜˜πŸ™ƒ πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒ πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ˜ŒπŸ™ƒπŸ˜ŸπŸ™ƒπŸ™ƒπŸ™ƒπŸ˜πŸ˜‰πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ˜‰πŸ™ƒπŸ™ƒπŸ˜‰πŸ™ƒπŸ™ƒπŸŽΆπŸ˜˜πŸ˜˜πŸ˜˜πŸ˜˜πŸ˜˜πŸ˜˜πŸ˜˜πŸ˜˜πŸ˜˜πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ˜‰πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒ πŸ™ƒπŸ™ƒπŸ™ƒπŸ˜˜πŸ˜‰πŸ˜πŸ™ƒπŸ™ƒπŸ˜‰πŸ˜πŸ™ƒπŸ˜‰πŸ™ƒ πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒ πŸ™ƒπŸ™ƒ. πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ˜‰πŸ™ƒπŸ˜‰πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ˜‰πŸ™ƒπŸ™ƒπŸ™ƒπŸ˜‰πŸ™ƒπŸ™ƒπŸ˜πŸ˜‰πŸ™ƒπŸ˜ŸπŸ˜‰πŸ™ƒπŸ™ƒπŸ™ƒπŸ˜‰πŸ™ƒπŸ™ƒπŸ™ƒπŸ˜‰πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ˜‰πŸ™ƒπŸ™ƒπŸ˜‰πŸ˜‰πŸ˜‰πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ˜‰πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ˜‰πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ˜πŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ™ƒπŸ˜‰πŸ™ƒ

Leave a Reply

Your email address will not be published. Required fields are marked *