 Guys, guys, let's do the wave. That was really dumb. The wave with what? Uh-uh. How cool did that look? Welcome back to our Stephen Rakes video, it's Corbin. Mike! Ashley! Rick! And you can follow us on Instagram and Twitter. Juicy content. It's so juicy. Stir the pot, everyone. Woo! Stir the pot juice. Stir that juice. Stir the juice. Don't touch the back. It's gonna fall on us. Oh my. I didn't do that. Don't touch the back. Don't touch the back. Don't touch the back. Don't touch the back. Put down the onions, sir. We're going to be back into a food video. We are not eating food, but we are watching food. I can almost smell it. Onion, sir. I hope you're hungry. I am. But you're still gonna be hungry after watching this. What? This one's called India Mega Food. Oh no. We're breaking dosa, 250 egg omelette, and more in Mumbai. Who could eat that? I could. I could eat 250 eggs. I could eat 250 eggs. Here we go. He's putting down the onion and tomato and he's gonna kinda push them out and then he's gonna crack just tons and tons of eggs in here. I mean, if you're gonna cook for a lot of people at once, this is the way to do it. Mumbai. What did you show? We are going on another one food adventure. This time we are in Mumbai, India. It's home to some of the most giant I have ever seen. Today we are hunting down some food on a stable like you have never seen before. I can't wait to try one. I think we're doing it big in Mumbai, India, starting off with the world's biggest dosa. It's a little unwieldy. It's the biggest, most gigantic non-vegetary platter, featuring over 45 items. Oh, jeavers. And finally the babies have set the picture of that. We'll try it with a good idea. We are here in Mumbai looking for the biggest baddest food which has brought us now to Dakshinayan where they're making the world famous world record breaking dosa. But let's go eat it. Kitchen to see how this thing is made. Let's check it out. Right this way. Okay. This is here. Right now I'm in the kitchen with the chef. Sarvan, nice to meet you. Thank you so much. Today he's making this giant dosa here known as the family dosa. But today it's gonna be made for a family of one. Right here, this guy. Let's do this. That's like a meter long. Some of you might not even know what a dosa is. So we're gonna jump to a different location and I'm gonna show you. Street side dosa stand where they're making just a huge, crazy variety of dosa, one of which I'm about to get. A dosa is like a kind of crepe but made with finely ground rice and lentil flour batter. If you serve plain like the giant dosa we're about to try or with an endless variety of topping combinations. Do you want shredded beetroot? Yes. Go ahead. How about potato? Yes. We can do that too. Or how about American chop sui dosa? Maybe. Let's see what that is. So right away he's gonna come with the batter. Then some cabbage, spring onion, onion. Oh this thing is loaded up but so far so good. And then the nudes. We're dropping tomatoes off. Red chili powder, taro masala. So tomato chutney. And then you can scoop on butter. And that's what I like to see. A lot of butter on almost everything I've seen here. It's amazing. All the trends and stuff that I've seen together is gonna taste amazing. Let's ask these guys over there. But yeah. Yeah, all right. It's bubbling up. You can see the little bubbles in slow motion right now. It's making you hungry. You're salivating. You're clicking the like button. You're subscribing. This is the most important part here. Yeah, nice. Well done. A flip. And a chop. Anything that costs that. Right here. And from there, a couple of sauces. We've got a coconut chutney and sauce. And just like that. Thank you, sir. It's passionate. Wow. That looks tasty. Morious. I'm cutting it up with a spoon. Getting a nice picture. And we're putting in our coconut chutney here. One of my favorite chutneys of all the chutneys here. Try it out. Yup. Yum. Buddy ah. Yeah, buddy. Buddy ah. Very nice. But that is a storm of a heartburn. I could actually top this with some Peptivismal. And then it'll be a perfect balance. The flavors are outstanding. Tomatoes, pepperade. And the dosa is like nice and kind of soft. Ready? Little crunchy on the outside. So now that we know what a dosa is, we're gonna go back and see the giant dosa. And now we're back. So that's what a dosa is. And this is a huge version of that. Right here. He's gonna be curling this. Now he's just slathering it with a bunch of butter. That's my favorite. Yes. Okay, now he's rolling it up. Oh, what a move. This thing is like a meter long. He's just rolled up the whole thing. Okay, this is the really sensitive part. It requires two plates. I'm following that guy. It was really fragile. Yeah. Oh, thank you for that. The moment has arrived. They're finally just gigantic dosa. This is just a plain dosa, but we've had some nice different assorted dipping sauces here. Tomato chutney, a coconut chutney, onion chutney. And then here, this is kind of a stew sambar. Maybe I can dip the whole thing. This is probably the most practical way. You gotta put it in a little bit of sauce. That's what I would do. That's exactly what I would do. This is what I would eat it. How much is it? That is terrific. I got some in my eyes. It's like a Chinese beef, but more crispy. Super buttery. Oh, he was giving some butter luck to this thing. I just wish. It's a little unwieldy. It's kind of hard to hold. I don't think you're supposed to do it like that. I don't think they do this. I'm supposed to share it with somebody. Keep my friends. Yeah. That was satisfying. Put some rice in that. That's the dope stuff. You have to be careful with the chutney. Once in a while, you'll get one that's just like fewer garlic, and it'll choke you out. That's very nice. Light, refreshing, creamy, coconut-y. Me too, I don't think it's enough. You need to eat it with a stick like garlic for days. I'm gonna keep working on this, but let's go check out some more giant food, huh? Okay. The biggest Tali you will find in Mumbai. What is? I mean it now. Obviously, you continue looking for the hugest food here in Mumbai. You can get this now to the video. You can get it here in the Tali. Tali literally means platter, but when you order the Tali here, you get a gigantic assembly of different cups, bowls, plates, of all kinds of different foods all together. Let's go inside and learn more about it. This place has two blockers knocking down their doors, but I was lucky enough to get a behind-the-scenes look with the man who created this magnificent feast. Right now, I'm gonna introduce you with Nishan, the creator of the giant Tali, which is actually called the Dara Singh Tali for you guys. Can we talk to him for a while? Oh, okay. Our giant Dara Singh Tali is basically a 26 to 28-inch Tali, which comes with more than 40 items, 45 to be precise. We've covered different cities, okay, from the northern region, which is like Amritsar, Delhi, Rajasthan, and you get the favorite dishes from those cities. Our head chef here is preparing the most Muslim rice. It's basically steamed rice, with a particular name for the most Muslim. So he's just adding the chicken which he's had to see along with the spices. So that you're not gonna eat it. Take off steamed rice along with the most Muslim rice and the chicken which he's served on top. This whole portion will be on the platter. Yes. Like this by itself already looks like it could be a Omeo. Okay. If you can finish the entire platter of the Tali, the normal Dara Singh Tali, it's free. If I can eat the whole thing. Yes. It's gonna be free. Nice. How many normal people can this feed? I don't know who feeds it. Four. Take down the whole platter, stick around to find out. Can we try this one now? Isn't it? This is made fresh. It's tasty. So we're gonna try some right now, right here in the kitchen. That looks so good. It's like some tasty chicken dinner. Like those guys over there. Hey, let's try it out. Oh. It's amazing. That is ridiculous. I mean, just taste the skill. It's so good. How many people eat that with the spices? I didn't know. Spices here. Me, you would. So well done. I want to be done. He takes my fingers. It's so amazing. And you just have such beautiful, vibrant, spices, flavors, aromas, everywhere you go, especially right now in this kitchen. From here, we're gonna see them assemble the giant Tali. The assembly has begun, but when it's done, you think I'll be able to eat half more. I think yes. Let's hope for the best. Okay. All right, let's see. At first glance, and with an empty stomach, taking down this platter in 20 minutes seems pretty doable. I mean, it's just some different breads, a bunch of curries, and they're all served in these tiny bowls, and there's the chicken and rice, and this, and this. I'm not feeling so sure anymore. They are right now putting the breads on the Tali downstairs in the kitchen. Corbin loves waiting for bread. Oh my God. It requires two people. You'll legit take a slice of bread and just eat it. Oh, sure. Yeah, yeah, yeah. Let me, let me get out of your way. Oh, jeepers. Come on, Indian food now. Look at this. Thank you. Thank you. Wow. Oh, stop that. The way I came here was just to be able to sample a ton of different stuff, but it turns out this is also a food challenge. It's 1,600 rupees, so it's coming in just under $25. That's what you were talking to me about. I'm gonna cry. The whole thing, it catches you how to do it. You have to do it, but in under 20 minutes. We paid that first. That's for one person in Los Angeles. Easy. The rice here, the rice is the main issue. And then here, there's like another clay pot. Yeah, they would charge us at least $100 for some food. Oh yeah, that was here in LA. I think so. Which would be comparable to 7,000 rupees. I love curry. I love yogurt. I've never had all those things together, but it's a college day. Curry and yogurt, oh, oh, oh. I can do in 20 minutes, starting right now. So you already lost two seconds. And if you're like me, I didn't even know what mutton was until I came here. Oh, it's nice and lean. It's so good. Lamb, it's called a sheep, and it's meat, it's called mutton, and it's gonna go in my mouth. God, I bet it's delicious. That's delicious. It's been 30 already. I haven't done it anyway. So here we have a mint chutney with coriander too. We're gonna put our... I wouldn't want to rush it. Yeah. I wouldn't want to rush that. Oh, wow. No way. And then this is... Take two hours to eat that thing. This is like drinking yogurt. Oh my God. How could anybody rush this meal? I can't even... Yeah, exactly. I just want to enjoy everybody. I do want to try it. My favorite kind of yogurt here, of course, is the lamb curry yogurt. Let's try that out. Oh, that's tremendous. It's like a little lamb meatball in there. What is it? Am I almost done? Lamb yogurt? Yeah. Never had it. Oh, here we have some fries. I bet it's glorious. It's looking a little spicy. Oh, fried fish. I know. Fish fry. I gotta wash it down with some yogurt. We've got some delicious fries here. They have every kind of curry here. Except for step curry. What is this? Is this hot dog curry? Just kidding. If I made curries, I'd make a hot dog curry. Five minutes have gone by, but we're getting there. We're almost done. Uh-huh. Is that a cocktail? What is that? Somebody made a drink on a cucumber. That huge cast iron pot. It wasn't only cooking the bread in there, but he put also inside the chicken. We're going to put some of the chicken in this chutney now. Beautiful. I'm powerful. I need to chase it. Cut it with some rice. Okay. This is a soup, but it's in a cup, so you can drink it. That's the best soup drink I've ever had. Here they have white butter. I just want to try the butter. Yeah, eat it. It's so creamy. It's almost like cheese-flavored butter. We're going to put some of this green curry on there, slap it all together. Oh, man. Oh, man. Roll it up. Foodgasm. Burrito. Dip that into the yogurt. Oh, my word. We're going first. Butter chicken on the green chutney. We've got to combine it all together. Oh, wow. I'm almost done. Chicken biryani. Here we go. Eat it all. So good. It's so fragrant. We got to pick up speed. Put the yogurt sauce on that. Chicken. Guys, they pickled the chickens. Is this great stuff with potato? Okay, let's try this. Pickled chicken. What? Wow. That is delicious. You got to drink some yogurt with it though. Look at this. There's bread. There's stuff with potato bread. There's potato bread. It's already half a kilogram in itself. There's so much iron in it. Potato bread. What is this? Oh, man. I'm full. 17.30. It's almost over. Hey, thank God they have a time limit because I want to die already. So here we have quichadi, a mix of lentil rice and vegetables. This and the little rice is already leaving. They had a lot of this. This is just better. Yeah. Oh, that's like savory. That's like comfort food. This comfort food is making me feel uncomfortable. I'm very full. We have one minute remaining. We're still in the game. Guys, look at this. There's a lot of food. I'm going to try some with the rice here. And that's very filling too. I try almost everything now. I have some more fish. Good fun. A little bit of tongue here. Good film. That's it. I can't do it. 20 minutes has gone by. Now listen. I thought this was maybe possible when I just saw these little bowls of stuff. Oh, what is this? This. Is this more food? Yes. I want to say things, but I also want to die right now. Is this part of the challenge? Oh. Pop comments. I like that they thought I wanted to get close to finishing this. Well, listen. We gave it our best try. And so always remember, chase your dreams. Next time you are in Mumbai. Why don't you come to Kunjha Laesai to try this whole fish? We're doing that. Absolutely. We're doing that. So even if you fail, you still have enough food to bring home and eat for the rest of the week. That's not bad. The end. We're hunting down an Indian mega. We came to our final location and here we are making a giant. Basically like an Indian scrambled eggs. Okay, we've got eggs, tomato, onion. And it's like, well, what's so special about this? Oh, I don't know. That there's going to be over 250 eggs cooked at one time on the skillet right here behind me. The prep is underway. They're cutting onions. They're cutting tomatoes. We're going to go and try it exactly outside. They're cutting onions. No bubbles. No protective anything. And no tears. This is a real man. How do you do it? This is a real man. How do you do it with no tears? Can you ask him? Yeah. Oh. He's just like, no tears. Not since 1984. Like Gordon. We asked him, why is he not crying? He said it's destiny. I like this guy. Tons of onions, like basketball onions are going to be cooked and put into the egg. That'll make it taste good. He wasn't even looking. Did you notice that? Here we have the tomato cutting in this room in the kitchen. They have two giant skillets. And it's somewhere between like a wok and a flak top. It's called a tawa. And there's two of them here. As you can see, this is no small cooking operation. Like they go big here. So this is like 20 kilograms. Like almost 40 pounds of onion. Whoa. And around 10 pounds of tomato. That's what I'm told. And this whole thing is just put in all these spices, chili powder. He continues to just mix it all together. There's some parts of the onion that hasn't even touched the grill. Thank you for having us here. Nice to meet you. Look at that beer. This is the owner of the shop. What is this one called? Andabuji. Andabuji. Andabuji. Andabuji. He's cooked down the onion and tomato. And then he's going to crack just tons and tons of eggs in here. That is some mad egg cracking skills. One handed. Uh-oh. Uh-oh. Oh no. Oh no. Can you get it? Can you get it? Ah, that egg was tricky. I know. Personally, being 30% of the eggs are in here. And he has started scrambling them together with some of the onions and tomatoes. And there's still that like ring on the outside keeping everything in. He created this natural bowl. And I believe he's going to put in even more eggs now. Yeah. Round two. Can I crack one egg? I just want to say that I hope. That's all. I basically made it myself. Oh, again? I'm going to try one hand. Yes. Look at this. It looks ridiculous. Time to destroy the beauty. After the first step is done, he starts mashing back up a portion of eggs. He then adds more butter, spring onion, and spices. You can just smell the fumes coming off your singeing dinostrils. Then more mashing with fresh cilantro. Finally, it's a moment I've been waiting for. Oh, thank you, sir. But the eggs aren't complete without some buttered buns. We were just in that kitchen for about 30 minutes during that whole preparation. I think my eyes are still watering a little bit from all the spices and onion. But it was all worth it because we have this complex, yet simple, wonderfully executed scrambled eggs I've ever seen. I'm going to try it with just the eggs first. It's a scrambled egg. Yeah, basically. Basically. Oh, scrambled eggs, onions, tomatoes, seasonings. That makes me happy in my mouth. Super salty and spicy. These are some of the spiciest scrambled eggs I have ever had. The butter is great for me. That's really how you're supposed to eat this. You just scoop up some of these pieces of egg. Look at that. You can see the chilies in there from the oil. You're right. The butter, all of it coming together. I'm going to wake up for breakfast for that every day. I can eat that. I need those spices. You know, it's kind of a simple thing. You know, it's simple whole foods. It's eggs and scrambled eggs and bread. But the seasoning and the care and love and skill that went into it. The love. It makes it super special. And the butter. Crazy delicious. All I can say is good. So good. So good. Thank you. Thanks for watching this video. This video was made possible by One Trick Vietnam. One Trick Vietnam. A great channel putting on amazing tours. Great channel. Thank you. And make. Is anybody not hungry? I want to get lunch now. Well good. Now the problem is I'm hungry, but I want fat. You're not getting that here. That's what I've seen that. I heard it as a mukbang. Maybe there's different names for it. But that thing with all the different dishes. Yeah. I've seen that before. But it's really difficult to find. You definitely can't get it to go. No. That's for sure. No. We will definitely try that. That looks so good. That was actually one of the best episodes. Yeah. That was everything in there. Fantastic episode. Wow. How was it? Is that Matthew McConaugher? That looks nothing like him. Wow. That person. That dude right there. That's something like him. Over here it looks like him. Because you're blind. It does kind of. Thank you. What was your favorite food? Oh. Yeah. If you had to pick one of those things that you were going to try, I would pick the big thing. Oh, the big thing. Yeah. Probably, yeah. The bread. Right. The chicken. Garlic naan. I am obsessed with the chicken. You did the butter chicken and the chutney. And the naan and the rice. And you put the yogurt within the rice and the chicken. It's like hallucinating. Yeah. My knee gets some Indian food for lunch. Even though it won't satisfy this friend. Not exactly the same. Because this is American Indian food. But hey, it was good. A lot of it was good when we tried it. That's true. I mean, I think it's great. Probably not like that. Not in comparison. Yeah. What are you shaking your head about? I want that and I shouldn't have it.