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Bigfoot USA
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Transcript
00:00I am Asma Khan and this is my restaurant a little bit of Kolkata just off
00:10Carnaby Street thank you do you want to take it I'm doing what I'm doing because
00:19I love feeding I started it as a supper club and it's done into this together it
00:28is amazing so welcome to a behind-the-scenes look the fire is like huge along with my inspiring team
00:36I'll share the secrets behind our most popular dishes fast down from mothers to daughters making
00:44more fish be the dog it feels like you're having this in India and show you how to make mouthwatering
00:52versions at home these are the secrets of my kitchen
00:59I would recommend maybe four starters and five mains if you want to share or six mains in my
01:21kitchen we cook recipes to honor the women who came before us including our families and of
01:28course our communities it's not only about what we make at home it's also the delicious food that's
01:37made on the streets of India and Nepal and in fact all of South Asia in India every corner you go to
01:44you will find some one selling something to eat there's massive amounts of variety I cannot recreate
01:53the busy bazaar of Kolkata but I can definitely recreate the food that you get I'm quiet
02:01let me show you how to make three of my favorites potato and sweet corn patties the ultimate street food
02:10kebabs that combine intense flavor with all the theater of a busy street stand and my delicious paneer
02:18skewers one chicken momo but first a street-side classic chicken momos we have momos on our menu because we
02:30have a lot of women in our kitchen who are from that part of the world the Himalayan region Nepal and
02:37Darjeeling who make momos who grew up eating momos this one is sesame chutney it's a bit hot okay we are
02:44very lucky we've got a grandmother Bimla she's the one making the momos Bimla makes it look effortless
02:52when it's anything but creating momos requires three distinct stages the first is the dough the dough of
03:00the momo is not enriched it's very simple it's flour and water touch of seasoning and that's it
03:10roll it out into little kind of round circles
03:15then the stuffing can be literally anything anything that you want we do chicken with onions and a bit of
03:21coriander in there very simple then you fold it over crimp it Bimla this incredible woman makes hundreds of
03:30these a week I think in the middle of the night you woke up she could make it it's the way her hands
03:35move she's not even watching they also have a very distinct shape because they don't make them round so
03:42they make it like a moon shape half you know a crescent moon shape and then we steam it in the muck too
03:47oh my god look at it it's so nice the steamer is almost as tall as Bimla and there is great
03:55excitement today as a brand new muck too has just arrived all the way from India
04:05oh I love it this is a size we needed always this is a muck too which is a traditional steamer that's
04:14used in in Nepal and in Darjeeling to make momos but this kind which is really with beaten kind of thing
04:22is really special it feels like a piece of jewelry so it's made by the same blacksmith who makes the shoes for the horse
04:29a short steam okay and the momos are perfect the dough is soft the filling flavorful but it's the dip that
04:46brings it all together it's made with sesame that we roast with dried red chilies this is the kind of
04:52chutney you get on the roadside and the chicken momo that's a sesame chutney it's a bit spicy okay
05:02don't make your momo cold please eat please eat please eat the sauce was lovely it was very hot but
05:09very clean as well and it seemed to marry well with the taste of the momos it was beautiful during break
05:15we get to eat the food which is left over one thing we all fight for is the chicken momo we run for that
05:21to have a grab at the chicken momo so that's how much chicken momo is our staff favorite
05:29one more tagrapran and chicken momo whilst momo are a classic dish of the mountains there's another street
05:35food of the plains that i have to show you by aloo mackay tiki in India tiki is anything that's flattened and
05:44cooked on both sides clever street food vendors like to use one pan starting with sesame seeds crushed ginger
05:56chopped green chilies look at this so they'll be jumping out of the pan you add the masala chili powder
06:08turmeric and this is roasted crushed cumin
06:12stir that through lower the heat you do not want to burn spices with the spices sizzling the potatoes go
06:22in i've boiled the potatoes and cut them into cubes followed by tinned sweet corn you need around one and a
06:29half teaspoons of salt everything is cooked so you're not cooking it you're just trying to get all the
06:40masala and the spices to flavor the potatoes and the corn
06:49the vendors will crush the potatoes to make them crispier when fried later
06:55these street food cooks know the tricks so this is looking perfect it's all broken down
07:02a few more hits of flavor coriander and a little bit of time which is lemon juice
07:14the combination of potatoes and lemon is not something that everyone would think is like
07:17the best combination the lemon really lifts this up adds a tang and it's like a zingy potato
07:26it's it's really really good and tastes fabulous i'm just going to leave this now to cool then i'm going to
07:34make them into patties
07:35make them into the bowl
07:40right oil my hands
07:44i've always seen women in my family do this obviously stops it from sticking
07:49it also kind of gives a film of oil around what you're cooking
07:56and of course there's these bits that are running away from me it's okay i forgive you go away
08:01and you think that doesn't want to get cooked this is your lucky day
08:12once the patties are shaped time to start frying in shallow oil so in it goes
08:17in my father's town the alutiki people just outside the front door and the whole evening you can see a queue
08:35of people waiting very patiently it has a small pan a little a little kind of coal fire and that coal
08:42fire also adds a kind of smokiness to it and some of the street food i've had i've never forgotten
08:48i remember it when i'm looking for that person whenever i go back to that place i'm looking for
08:53that face of that person i'm searching for that aroma that is the strength of street food
09:05the patties are crisp and brown on both sides
09:08and i'm ready for a trip down memory lane
09:15especially with that luscious spicy green chutney the lemon the chilies this is really fiery it has
09:23a real kick to it and then the softness of the potatoes the crunchiness of the sweet corn
09:30so good so good
09:44so good
09:56While Bimla is our queen of momos, Anita is the boss when it comes to our other street food snacks.
10:11Stuffed puchka shells served with tamarind water.
10:26And pulkis, these are deep-fried thal fritters, made with a paste of lentils, onions, chili and coriander.
10:37Anita came from a big family, but there's a lot of food being given to a lot of people and there were a lot of guests.
10:43Very delicious, that's my favorite.
10:47And this is why she's so good, when she's doing all the kind of different street foods, because she saw her mother doing it and her grandmother doing it.
10:53I don't have the ability to focus on frying things so much.
10:57This is why I burn things.
10:58One day, one day.
11:00One day when I grow up and I have my own restaurant and I have become a big adult.
11:04It's your own restaurant, what are you talking about?
11:06Okay.
11:08Now it's ready.
11:12Hoping to make Anita proud, I'm off to make a dish that encapsulates the spirit of street food in South Asia.
11:20Jali kawab.
11:21The egg nest on top is the drama.
11:25So much of street food is about drama.
11:27It's about theater.
11:28It's bangs for your bucks.
11:30You can always buy food, but the drama is the extra.
11:33Start by making up the patty mixture.
11:36In here is the lamb mince.
11:38So two tablespoons of ketchup, a tablespoon of soy sauce,
11:43followed by chili powder, ginger and garlic paste, salt, black pepper, and breadcrumbs.
11:51And finally, kawab masala.
11:55What goes into this is very interesting.
11:59It is kawab masala, cardamom, mace.
12:03Mace is this beautiful, structure-looking spice.
12:09And of course, what sits inside this kind of hollow is nutmeg.
12:15Nutmeg and mace are together.
12:18But here, we're just using the mace.
12:20So all these spices, I've dried roasted them and ground them up.
12:24I love the aroma of mace.
12:32It always reminds me of winter.
12:38For some reason, in winter, we use a lot of nutmeg and mace because they're warming.
12:42And in Bengal, it's so hot throughout.
12:45These are the spices that you do not use in summer.
12:52Finally, the eggs.
12:54This will help to bind and add richness.
12:57In my ancestral home, they always used to have chickens.
13:01They used to completely frighten the life out of me because they used to chase me.
13:06They didn't hassle anyone, not my brother, not my sister, just me.
13:10Once I've mixed all the ingredients thoroughly, I can start to shape the patties.
13:15When you're making patties, just try and kind of seal gaps.
13:19Because if there are too many gaps and you're frying it, it might just open up.
13:24Now we're ready for the theatre, just like I've seen countless times on the street.
13:34And it requires beaten egg.
13:36This is going to be used for dipping, but also to make the jali, which is the net.
13:42So I'm going to dip in there.
13:48Just make sure it's completely covered.
13:52And I'm going to put it on a spoon because I really don't want to drop it into that there.
13:59So I'm waiting for it to turn brown on one side.
14:11You have to lower the temperature once you know that it's sealed on one side.
14:17And the magic is, as they cook, the street vendors create a lattice all over using layers of egg.
14:26Look at that egg on top, encrusted onto the kebab.
14:30It's what makes this really special and very different.
14:34So now it's really visible.
14:43It looks like a net on top of the kebab.
14:47It's not easy to do this.
14:49Street food vendors never get the credit that is due to them.
14:53They are really, truly the greatest chefs.
14:59The crispy lattice brings such joy to the street snack.
15:03It's like an inside-out scotch egg.
15:08All that's left to do is taste.
15:14Mmm.
15:16I love the textures.
15:18This is what makes this kebab very exciting.
15:20Because there's texture, there's crunch, there's texture, there's crunch.
15:23It's like as if there are many stories going on in this kebab.
15:37These are the puchkas.
15:38Let me explain to you guys how to eat the puchkas.
15:40So you pour the water in the shell and you have it at one dollar.
15:44Perfect.
15:45That was delicious.
15:47That's the first time we've had that dish.
15:49And to us, it was so tasty.
15:52We really enjoyed it.
15:53Indian street food is all about appealing to the senses.
16:04My final dish is one that takes me back home every time I smell it freshly cooked.
16:11Smoky paneer tikka kewabs.
16:13This is something that you get in the region where my father comes from, in the north.
16:19Especially in winter, you get this cooked on coal, just right outside the house.
16:24And that aroma of smoky, kind of all the spices coming through, it's very tempting.
16:29And even if you intend not to buy anything, you end up queuing to get this because the aroma is just irresistible.
16:35Irresistible.
16:36So, start off by getting the yogurt.
16:43This is full-fat yogurt.
16:45It is the rich base of the batter.
16:50Add lemon juice for a vibrant kick, followed by chickpea flour.
16:55That's what kind of is the binding agent.
16:58Otherwise, this might just slide off the paneer.
17:00Paneer is great at absorbing flavor, so I'm not holding back with this batter.
17:05Chili powder, dried fenugreek leaves, ginger and garlic paste.
17:09One teaspoon of black pepper, one teaspoon of turmeric, coriander and cumin powders, alongside a very interesting spice.
17:19This is carom seed.
17:22It's called ajwain.
17:23It is hard to describe.
17:25It's something uniquely Indian.
17:27It has a kind of tangy, smoky aroma.
17:31So, just look at the colors that are in there.
17:34Every spice brings in a very distinctive flavor.
17:39Into the batter.
17:41So, all these spices are like threads and they're being interwoven.
17:44And then you have this beautiful, beautiful paste-like structure, which is going to cling onto the paneer.
17:57The final layer is a taste sensation, mustard oil.
18:02It just looks beautiful, that color.
18:05The fields of mustard is always the first sign that I'm coming close to my ancestral home, because we have mustard fields.
18:14And we have, in my father's house, freshly pressed mustard oil.
18:19Oh, that's, there's nothing like that.
18:21So, now, in that batter, goes the paneer.
18:33You need it this size, because otherwise it's going to disintegrate.
18:37Because you're going to be marinating this for a while, then you're going to cook it on a skewer.
18:40You don't want it to fall apart.
18:41And the skewer needs to go in, so you need to have enough room, so it doesn't fall apart.
18:45And green peppers and onions, cut to similar sizes as the paneer.
18:53Now, very gently, because you don't want to break the paneer.
18:55This is quite interesting, because this is both a marinade and a batter.
19:03It's coating it, it's flavoring it, which is what a marinade does.
19:06But it is also a batter, because it's got flour in it, and it's going to be a protective layer around all the ingredients when it's cooked.
19:20Leave the mixture to sit for two hours while it soaks up all those flavors.
19:25So, I'm going to start securing.
19:30So, the way you start off is a piece of onion first, then the pepper, then the paneer.
19:42Don't be scared to get messy.
19:44It's the best way to do it.
19:46This is kind of easy enough, so, you know, everybody has friends who just eat and do no cooking.
19:52This is pretty straightforward.
19:54Make them work.
19:54Make them do something, because, you know, complicated things, you know, they will mess up.
19:59This is like a nursery kid could do this.
20:02The best way to cook these kewabs in the oven is on a grill tray.
20:06But I also love doing them on a barbecue.
20:08You need the space underneath for the air to circulate.
20:11That is 220 degrees.
20:20We're kind of creating this kind of barbecue hot effect.
20:28Leave for 15 minutes.
20:29The idea is to get a good bit of char on the paneer and vegetables.
20:34You can really kind of get the aroma of the mustard oil through.
20:40Then, of course, all the other spices.
20:42There's so much tang.
20:50It's really, really kind of spicy.
20:53And I love the fact that the pepper and the onion are still kind of crunchy, because you don't want everything to wilt in there.
21:06So, even though this is cooked in an oven, I could be back on the street and having something like this cooked on charcoal.
21:12There's a smokiness in this, which is just wonderful.
21:42There's so much tang.
21:43There's so much tang.
21:44There's so much tang.
21:45There's so much tang.
21:46There's so much tang.
21:47There's so much tang.
21:48There's so much tang.
21:49There's so much tang.
21:50There's so much tang.
21:51There's so much tang.
21:52There's so much tang.
21:53There's so much tang.
21:54There's so much tang.
21:55There's so much tang.
21:56There's so much tang.
21:57There's so much tang.
21:58There's so much tang.
21:59There's so much tang.
22:00There's so much tang.
22:01There's so much tang.
22:02There's so much tang.
22:03There's so much tang.
22:04There's so much tang.
22:05There's so much tang.
22:06There's so much tang.
22:07There's so much tang.
22:08There's so much tang.