Claire Corlett

Fish Food, Fish Tanks, and More


– All right check it out
guys, it’s Trevor James, we are in northern India, Amritsar, deep in Punjab, and today I’m so pumped, ’cause we’re going for a
full-on street food tour. It’s gonna be great, check it out. (Indian dance music) This is Amritsar, deep
in Punjab northern India, and here you can find tons
of Punjabi street food specialties and a rich culture that’s worth flying in just to experience. We flew in from Kolkata
specifically to eat, and fell in love with the
Punjabi food immediately. You’re gonna fall in
love the minute you come. There’s a rich vegetarian culture here, and a world famous Sikh
temple that attracts millions of visitors per year. The Golden Temple. This is part one of two of
our Amritsar experience, so make sure to watch
all the way until the end to experience seven amazing
street foods with us, including one of the
world’s most beautiful back kitchens, and tons
of curry from your dreams. So let’s eat. So right up here, we’re
gonna try the most famous street food from Amritsar, the Kulcha. The baked in a tandoor oven stuffed bread. Before we begin, I should explain why I’m wearing this beautiful kurta and turban. In the next Punjab video,
you’ll discover with us the Golden Temple, where it’s mandatory to cover your head. So when we arrived, I figured I’d go for the full on experience,
and wear the full outfit, not only for the temple,
but for our food tour as well to show respect. And to our discovery,
and everyone was just loving the outfit, and gave
us tons of respect back. Wow. Hi. – Hi. – How are you? Wow, very nice. These are all fresh Kulcha. Look at this, we just
found the Kulcha heaven. So it’s just– – [Chef] Potato, onion mix. – [Trevor] Potato onion
mix to go into the Kulcha. – To stuff it. – To stuff it, and into the tandoori oven. – Into the tandoori oven. – In the oven. – It’s beautiful. Lots of ghee on there as well. Oh yeah, and fresh
cilantro on there as well. Nice. – [Chef] This a green spinach. – [Trevor] Oh green spinach. And this is a? – [Chef] Masala. – Masala spice. So they just cover it in masala spice. Green spinach, and it’s stuffed with that potato onion mixture. One by one, that’s beautiful. We came to Amritsar
just to try this Kulcha. Covered in ghee, it’s so beautiful. And then just put right in deep in to that huge tandoor oven. That is so beautiful. And you can just smell all the spices. Ooh! So we’re making fresh kulcha here. – Amritsaree. – Armtisaree kulcha. It looks amazing. They have just brought
us right into the kitchen and we are enjoying watching how they make these fresh stuffed
kulchas from heaven. We’re gonna taste a beautiful
Amritsaree kulcha here. Amritsaree kulcha just looks amazing. – Amazing. – It looks amazing. – Where are you from? – Canada.
– Okay. – Ooh, here it is. Thank you, wow! Look at that beautiful kulcha we just got the beautiful
Amritsaree kulcha. Look at that stuffed baked bread, covered in, look at all that butter, deep in that tandoor
oven, and you can actually see all that spinach has
tried and crisped over. I think there’s definitely
some cumin seeds, some dry coriander, garam masala, bit of salt and chili and chopped onions, black pepper, and all that garam masala, it’s all in there, and that
just looks so beautiful. And the butter is just melting on there. And there’s also a bit
of a chick pea gravy, and a onion chutney, that
should be a sour chutney. And we’re just gonna
dip that right into that chick pea delight. Try that out. Mmm. Ooh. Ooh wow. It’s like a perfect mixture between buttery and fatty and greasy, spicy, and then this chick pea gravy brings it a healthy feel to it, spice
packed healthy feel. Next up, we went to
get a classic breakfast on the street side in Amritsar, and found some huge
plump pooris being made served with a thick and
flavorful chick pea curry. What a great start to
the day with that kulcha, and now we have an auto, we have the auto for the whole day, we’re
just gonna keep exploring, we have a ton of food to try. You having fun, Tig? – Yeah. – Yeah, what a great
place here in Amritsar. Awesome guys. Right after that beautiful breakfast, we’re going for more. So we’re here. Getting our second breakfast, we’re gonna get a nice puffed poori and chena. (speaks in foreign language) Awesome, look at this guys, we’re gonna start off
with a big puffed poori, and a chole, another chick
pea mash, ooh looks good. Looks really good we’re
gonna get one of those, and try it out. Okay, there we go, nice. Put it back, okay. Awesome. This is one of the most
famous street foods in all of India. Those look very nice. What I love is how many
different varieties of chick pea curry you
can have here in India. Looks amazing. Thank you. Thank you very much, wow. Looks really good, thank you so much. So we just got the
beautiful puffed pooris, we’ve got a chick pea
gravy, chick pea curry and a potato curry as well. I love how many different varieties of chole there are in India. They’re so good, and we are
gonna try it out right here, ooh, and they’re so puffy. Whole wheat poori, steaming hot. There’s really nothing like
that poori and chole combo. But here what really shined through was the potato curry. What I love about poori
is that it’s fried, but it somehow feels so healthy, and now we have this, oh yeah, and now we have this potato sabzi. Look at all the seeds in there. All the spices. Mmm. Wow. That is insanely good. (speaks in foreign language) That is so good, that is what
it’s all about right there. That potato sabzi, it’s actually sweet and tangy, and spicy! Oh! Thank you. Very nice. (laughs) We got a guy that just
brought a table for us. There we go, and I’m
just in love with India. So we just got invited to check out the suites and the kitchen. Wow. Look at this. Fuji ka. This is the semolina pudding
that they are making. Ooh. The semolina pudding with fresh raisins. Look at that. They’re just simmering that semolina with raisins and oil, you can see there’s a bit of oil in there, and that is, look at that. Semolina pudding. Oh, look at this, we’re getting a sampler of sweets here. Wow. So this is the bini. It looks like an oat
cookie, let’s try it out. Mmm, ooh. Oh yeah, it’s good. It’s very soft, it actually
has a bit of texture to it as well, you can see there, it’s very sweet. It actually just tastes almost like a cookie, like an oat cookie. After that nice chole and cookie, we explore deeper into
Amritsar’s back alleyways, and found a random corner shop that had a huge selection of
snacks, like gulab jamun sweet dough balls, more
of that semolina pudding, fried pastries, and a flat grill covered in a chicken and tofu curry,
both drizzled in ghee. This is an amazing,
look at the colors here in these alleyways, and there is street food on every corner. Amritsar is just a truly beautiful city. Wow. Look at this, guys. Check it out here guys. There is so much selection
of things you can eat. This here is the semolina
pudding, I believe, with raisins and melon seeds. Look at these, these look
like little filo pastries. I believe those are stuffed with potato and probably lots of spice as well. There’s a few different
types of chutney here, and then the gulab jamun, which are like little dough balls, fried and then covered in that sweet rose syrup, and then the real jackpot, this is like a soya bean, I think it might be like a tofu chunk curry gravy, and they’re gonna cover it with ghee. We’re gonna try it out,
right on the corner. We just stumbled into this place, and it should be good,
the locals are loving it. It’s good? Is this the nut-ri? – No, chole. – Oh the chole. So you have the chick pea curry, and I think we’re gonna try to nu-tri. The soya chunks, awesome. He’s just gonna take these pancakes, cover them in butter, and put them right on that,
ooh yeah look at that. That just looks amazing. Oh, I should grow the beard. (laughs) Yeah. Awesome. Is this for me? Oh, thank you very much. Nut-ri, which is soy bean. Soy bean chunks in a curry, in a gravy. And the bread as well. With bread, made on the grill right there. On the taba, awesome. And then is this mango? – Aloo. – Aloo, oh potato. So there’s radish, potato, carrot. Oh yeah, it looks so good. The rabri, tofu chunks, looks like there’s some green pepper in there, full of garlic, and he
topped it with ghee. And then we’ve got this bread here. It’s almost like a pancake. But it’s full of garlic,
I can smell that garlic. Amazing. And we’re just gonna try that out. Ooh, looks really good. Try it out. Mmm. Wow. Oh, that’s really good. Oh, that’s semolina. That is truly amazing, it’s actually very garlicy, it’s garlicy and spicy, and creamy, and that is a soft pancake. Right on the streets of Punjab, this is heaven, this is true heaven. Ever province in India
has their different food, and every time you try something new, it’s just like entering a new world. You’re so happy, and you feel so good. After that awesome find
on the street side, and before going to one of the most iconic curry joints in all of Punjab, we made our way to try a refreshing lassi, a must enjoyed drink in India, but in particular here in Amritsar. We are going for more. And I think right here
is a famous lassi joint. Awesome, thank you. Look at this. Beautiful, famous lassi joint. (speaks in foreign language) Yes please. Saffron. We’re gonna get a saffron lassi. Thank you. After ordering, I pulled
out my camera quickly to take some video, and
then to our surprise, we were graciously invited
into the back kitchen to watch the magic. We are mixing up all of this curd in this big jug, and
pouring out each glass of this lassi, it should be sweet, kind of like a butter milk, sweet and frothy and good. And it’s just mesmerizing
watching this action. He’s also topping it with malai cream and butter on top of each
frothy buttermilk lassie. It looks amazing, and we’re
gonna have to try it out. Thank you, thank you very much. Okay, we go try it out,
this looks really good. Beautiful, look at that. We have a lassi and a phirni. He put the malai cream and butter on top, that is gonna be thick and rich and sweet, and then we have a phirni here, which is like a rice pudding with cardamon and edible silver wrapper on top, but what I really wanna try
here first is this lassi. Look at that cream and butter, ooh! We’re just gonna have a extremely artery-clogging first bite here. Let’s try it out. Mmm. Ooh yeah. Wow. Good. Really good, oh that is sweet and sour. And it’s just chewing on that thick cream, it’s so frothy. After that nice lassi, and a very sweet and slightly nutty phirni that had a hint of cardamom, we made our way to try the most iconic curry
joint in all of Punjab, the 100 year old Kessar Da Dhaba, where each curry is made with 100% pure desi ghee, AKA, clarified butter. And the best part was how they let all the guests take a
look in the back kitchen and smell the incredible aroma of spices, butter and naan bread all being pumped out of the tandoor oven. Right up here is the
legendary Kessar Da Dhaba. 100 year old vegetarian hot spot here serving Punjabi vegetarian delight. Oh yeah, here we are. Kessar Da Dhaba. Wow. Look at these. Hi. How are you? – Thank you. – Hi. Kessar Da Dhaba? – Kessar Da Dhaba. – Looks great, wow. – Oh yeah. – So much specialties,
Punjabi specialties. – Oh yeah. – Can we take a look?
– Oh yeah. – It’s okay?
– Yeah. – Okay thank you. Look at these. Hello, hi, how are you? Kessar Da Dhaba, Punjabi specialties. Look at these, guys. Wow. Punjabi delight here, this is all vegetarian specialties, I’ve
heard so much about this, been looking forward to
trying it for so long. All vegetarian, all using pure desi ghee. Oh yeah, what’s this? (speaks in foreign language) Dhal, oh nice. So that’s Dhal, and it looks like he just puts some spice on top there. Oh Dhal lentil gravy, lentil stew. Amazing, and there’s so
many specialties here. I think these two here are paneer. Look at these different
types of paneer stews, paneer curries, oh, look
at how thick that is. Oh, these just look amazing. What’s this here? (speaks in foreign language) Bata, which is peas and eggplant. And tomato. Potato, ghee. I love it, I here you
use pure desi ghee here. – Yeah. – Amazing, and what about this? More paneer curry. Cry paneer. It’s creamy. And then what about over here? Oh malai pofta, it’s potato curry. Paneer, oh. (speaks in foreign language) And what’s this? Beans. Bean stew. And same here? Chole, chick pea. – Yeah. – It looks amazing. Ooh, what’s this? Palak paneer, so spinach and paneer stew. That just looks to die for. Amazing, and then what
do we have over here? Parata, this kitchen is
just absolutely mesmerising. There is so much going on here. So this is, you’re making the parata? And you cover it with ghee here. And then big tandoor ovens. Oh. Desi ghee. It really is a sight to see. – This is tandoor. – This is the tandoor. Huge tandoor. And you take the parata. Oh wow. And what else do we have here? Dhal. The Dhal, wow. That’s a huge, huge big pot of Dhal. Amazing. That is gigantic, and it’s hot. Incredible. What are these? Achar, like a pickle. Radish with pickle. Thank you very much, oh and there’s more. So these are the thali here. – Yeah, thali. – Just amazing. It’s mesmerizing. So what goes with the thali? What do you have with thali? Dhal fry. Chole. Vegetables. Rice, oh wow. What a healthy, what an
amazing kitchen this is. Thank you for showing me around. Thank you so much. Wow, we are in like the vegetarian food heaven here in Punjab. We truly found the food heaven of Punjab. The aroma of pure desi ghee fills the air, and the abundance of curries
and homemade paratha bread stuffed with spice potatoes and topped will cilantro will drive your hunger wild. If you step foot into
this magical kitchen, you’ll remember it forever as a food highlight of your entire life. And crave the flavors
long after you leave. They’ve got these dough balls, and they’re stuffing it here over here, with potato, full of spices and cilantro. They’re stuffing and then pushing it right in over here. Into that massive tandoori oven. Awesome. Classic, this really feels like you’re stepping back in time,
100 year old restaurant, we’re gonna try out a big veg thali. Wow! That’s huge! Thank you. Oh! Beautiful, thali, veg thali from heaven. All vegetarian Punjabi specialties. At Kessar Da Bhaba. Amazing, oh you can just smell right away, right when it arrives, you can smell that rich desi ghee,
they use pure desi ghee, pure clarified butter
to put on this paratha. We have one plain paratha,
and one stuffed paratha, stuffed with potato and spices, and they gave, we got the full
on thali platter here today. They gave a ton of
selection, look at this. This is pala paneer, which is spinach and paneer cheese curry gravy. Oh yeah, looks oily. They put a ton of desi
ghee in all of this. This here is another paneer curry, this one is quite creamy. Looks like there’s some
green peppers in there. This is curd with gourd, so that is gonna be cooling. And the idea here is that you’re gonna have a whole spectrum of flavor. This here is a chole, so chick pea stew, this here is the Dhal that
we saw in that massive pot. And this here is a bean stew as well. But what I really wanna do, and what you can do is you can just grab this fresh buttery paratha. This whole restaurant,
this is like Punjabi vegetarian heaven. This whole restaurant
just smells of butter. Mmm. Oh. Amazing, absolutely perfect. The paratha is just so buttery. This is a heavy meal,
straight from heaven. It is creamy, it so so creamy, you can really taste the butter. And that paratha from that
naan is slightly smokey. It’s so perfect. This was the best meal
of Punjab right here. Incredibly rich, buttery
and complex flavors from the hearts of the locals
will leave you speechless. And after trying each one
of these amazing curries, enjoying some rice, and
kulfi ice cream for dessert, we made our way to try
a few more street foods with the little room we had left. Starting with the famous
mango leather stall, where they take mango, cover it in tons of spices and mouth puckering sauces. That was definitely the best vegetarian, the best Indian vegetarian
meal that I’ve ever had. We got a lot of
recommendations to try this aam papad right here. Specialty mango. Ooh, this just looks amazing. – Yes. – This is the am papad. It’s dried mango. – Dried mango. – [Trevor] Oh yeah. Look at that, so this
is the specialty here. Aam papad, dried mango, and what’s this? – This is sweet and sour? – Sweet and sour dried mango? – Yes, yes. – [Trevor] So this is all sweet,
and this is sweet and sour. – Yes. All mango, different types, varieties, and different shapes. – Oh wow. So many types of mango, what is this? – [Vendor] This is a mango roll. – [Trevor] Mango roll? – [Vendor] With salt. – With salt, so this, so we have salty, sweet
and sour, and sweet. – [Vendor] This is salty. This is also salty. – [Trevor] Great, there’s a ton
of varieties of dried mango, you can see. – Look at this. – [Trevor] Oh lemon. – Lemon. – [Trevor] Oh nice. – [Vendor] And … – [Trevor] Garam masala. – [Vendor] Garam masala. Black lemon, this to work with black salt. – [Trevor] Black salt? – [Vendor] Black pepper. – [Trevor] Oh wow that looks amazing. – [Vendor] Red chili. – [Trevor] Red chili. – There it is.
– Oh that looks great. Nice, I think I’m gonna try this sweet one right away. Oh, nice. Let’s try it out. Oh wow. Wow, that is so flavorful. There’s a lot in those spices. Look at the spice mixture on there. There’s so many flavors going in here. What do we have here? This is black pepper. – [Vendor] Black salt. – [Trevor] This is black salt. – [Vendor] Garam masala. – [Trevor] Garam masala. – [Vendor] Red chili. – [Trevor] Red chili. – [Vendor] White salt. – [Trevor] White salt? And these are garam masala right? Oh, that’s amazing. Ooh, all those combined. – [Vendor] Mint sauce. – [Trevor] Just make
your mouth come alive. And this is a mint sauce? – [Vendor] Yes. – Oh nice! Oh. A little sour. – Yes. – Mmm. So flavorful. – Mint. – [Trevor] Mint. Mint chutney. – [Vendor] Mint chutney with tamarind. – With tamarind so a little sweet. Yeah. There’s a citrussy, peppery salty, sour, sweet from tamarind dried mango kick going in there. It’s just incredible. What is this here? – Mango pulp, and dryness sunlight. – The mango pulp. Sun dried mango pulp. – Yes, sun dried. Look at this. – Oh nice. And this is sour and sweet. – Sweet and sour. – Sweet and sour. Oh, thank you. – You test. – It’s like mango leather almost. – Yeah, yes yes. (laughs) – Yeah (laughs) Mm, oh yeah. – This is good for digestion. – Mm, good for your body, your health. After hanging out and
chatting with the owner a little bit more, and
to finish up our day of street food, we explored a little more and found one of India’s
most iconic snacks, the samosa, and found a really nice plump and flavorful one. You can totally just explore
these back streets for hours of Amritsar. The selection of food
and things to buy here is amazing, and you can just see this as the local neighborhood life. People are taking the rickshaws, walking, getting groceries. It really is another world here. Look at this, we’ve just
found the samosa joint. Hot spot. (speaks in foreign language) Thank you. And then they’re gonna add a couple, we’re adding a couple
bits of chutney on there. Thank you. Samosa, look at that. Look at that fresh samosa. We’re gonna just break it in
half and see what’s in there. Should be potato, maybe
some coriander seed. Oh yeah, exactly. Look at that, potato coriander seed, and spice, nice. We’re just gonna dip it right into that, ooh, sweet tomato chutney. Mmm. Oh yeah, oh yeah. Crispy on the outside,
it’s not a large samosa, so there’s quite a
crispy outer layer to it, but the filling definitely has some spice. Coriander seed and a sweet tomato chutney. This has truly been an
amazing food experience in Amritsar, we are right
at the Golden Temple. I would love to know what
you thought about this video in the comments below. Please click that little thumbs up button and subscribe to this channel as well. Thanks so much for watching guys. We got Thai Hao Le merch if you wanna get some too, check out the description below.


  1. HUGE THANKS to ExpressVPN for offering all Food Ranger viewers 3 months free and 49% off their yearly package using this link: . Travelers need ExpressVPN to stay safe online and to unblock any site. I personally use it for Netflix, even while at home in Canada, but also while traveling to unblock content and episodes that are geoblocked, and I also use it for security, because airport wifi and hotel wifi is often very insecure, leaving my data vulnerable. By connecting to one of their servers around the world, it’s just like my computer or phone is in that location, and all data sent while connected to their VPN is secure, safe, and private from others to see, so I know that my data won’t be hacked or looked at by others. Thanks so much for watching, and we have tons more videos coming up for you! Please leave me a comment below letting me know what you thought about this episode, thanks so much!!!

  2. Omg last time I tried homade Indian food . DDDDelicious!!!!!!!!! (I'm Mexican so I love spices somehow similar to Indian food)


  4. Trust me that puri is no way healthy .. the oil used for wayside street cooking is quite toxic 😢though the food does taste awesome

  5. This mother fucker guy still in india ..
    You greedy canadian may be mix half philipine …. son of a bitch

  6. This mother fucker guy still in india ..
    You greedy canadian may be mix half philipine …. son of a bitch

  7. Wooow….. I fell in love with the Punjabi thali. The panner pieces are so huge. 😊😊😊😊. I will surely visit Punjab

  8. I spend years in Amritsar n still undiscovered fully. You missed a lot in that geography. When you visit next please homework your place to visit properly.

    With Love,
    From India

  9. No offense but I was literally waiting for the quote "price, tried to pay but free" India and Pakistan have such a huge difference in their hospitality

  10. Hello everyone, I m planning travel with my parents to अमृतसर. My parents are elderly and they want to visit अमृतसर temple once in lifetime. I m currently in Pune. I Request native expert of PUNJAB OR any expert to guide me plan my travel and stay in Punjab. .
    Tons of thanks in advance.


  11. Hola I like your videos bro the love for food and the respect that you show to the locals you are a great person thank you 🙏 for sharing them bless 👍👍

  12. Wow is some interesting and shocking information about advanced Artificial cooking For a safer health.

  13. I've watched a lot of this guy's videos and I admire his enthusiasm but not once have I heard him have anything interesting to say. Not once.

  14. dont want to be a downer,just want to see the foods and experiences that were lousy. places to avoid are as important as those worth seeking.

  15. I'm from Punjab (born and raised in Italy) and I really liked watching you enjoy all this street food of Amritsar. And the dastar looks amazing on you👳🏻‍♀️. Huge respect ♥️ Felt so good🥰🥰 this video makes me want to go to India 😩

  16. Hi dude i am mohsin from aurangabad , maharashtra , india , i really like your chanel please plan to be in aurangabad you realy enjoy the food at my place contact me if you aproch to aurangabad / [email protected]

  17. I love it how people ( from the west ) enjoy this all, watching folks touching food all over with their hands, sweating over the food, letting in out in the heat for hours , and next one of these people watching this goes to the subway and the waiter did not put on his gloves and the customer demands another bread to be made as its unhygienic…… don't you love this hypocritical world

  18. want to know why your subway bread cost $5 and not $1, well the food needs to be hold to high hygienical standards because otherwise we wont eat it, we need everything to be refrigerated and separately packed, we need plastic gloves for each and every meal, we need diploma' s for handling food, we need health inspectors to visit, that is why your subway bread is $5 and not $1, and when you all visit countries as india you all forget about it, humans are strange

  19. Punjabis eat wheat roti twice during lunch and dinner, whereas south indians and east indians eat rice twice. Still the Punjabis are so fat. Why?

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