 Would you rather be forced to lick the nipples of Tommy Lee Jones or stick your tongue in the ear of Amitabh Bachchan, the nipple? Really? Nothing's going to come out of the nipple. That's what you think. Josh! Hey, welcome back to our stupid rags of support. It's probably really hairy, though, for sure. There's so big bees ears. There's so big bees ears. I would take big bees ears, because then it would mean that I'm in the same room with them and we could talk. Today, we got a video. This is a street food video. And it's Indian street food, curry like you've never seen before. India street food from Amitabh. And it's from a channel abroad in Hungary, is this channel's name. So it's a little vlog they did. So hot off the griddle. Hot off the griddle. I could eat some food. Here we go. My curry. This is very unique. And all combined to a stop budget. Oh, cheese. Good grief, all that cheese. Bonjour, my guys. This is my sinestra. I mean, I'm the bad. I'm in the middle of the market. Today, we're going to be walking around the market. Try some local specialty. And tonight, we're going to their famous Manekchok street food market. Did you call me a Manekchok? Cotton candy. Let's have some breakfast. Hey. Look who's behind him. Is that cheese? Oh, Jalebi. Yes. I love the shade. I've never tried it before. Oh, you're in for a treat. This place is very popular for Jalebi and Fafda. This is ghee. Sugar. OK. Or ghee inside and sugar there. OK. They cook herring ghee. How fun. This is so flavorful. Rich, definitely. He got them all together with a line straight through each of them. I don't know what it is. He's probably been doing this for a while. Yes. It's the secret ingredient. The full of sugar. Oh, my god. Showering sugar. Oh. This is good. The kitchen. Let's take a look. Hold on. The sound keeps going. Look at the hot grill of full of chicken fried. I want to watch the bite into that. What's the name? Tavla. Tavla. Pop. Oh, wow. Never seen those before. Looks like an Indian churro. Oh, it's the second time in the oil to fry them very well. Double fried. Those are large. That's what she said. Look like taquitos. Thank you. Yeah. This is beautiful. Wow. That's a breakfast and a half. It's probably like 99 cents or something like that. It's so colorful. All vegetarian. This restaurant is very old. It's 120 years old. It's the first ever tidy restaurant open in Amdabad. And Mahatma Gandhi came here. I cannot feel overwhelmed. So did Big B and Yashawa Khan. Exactly. So using them to you, here we have some potato curry. This is a chickpea curry. This is maybe potato and other veggies. This is maybe sambar. This is called sev usal. Sev are the little crisps that you see on top, made from lentil flour. This is called patra, which is kind of a vegetable roll with tamarind. So it is a bit sweet. This is very famous. It's called kaman dokla. I think it's made with chana dal and ground flour. This is of course the famous puri. Then we have samosa. But the filling is unique to the Gujarat state. And I don't know how to differentiate them. Hush, puppy. And the other one is potato vada. Let's start with patra. Look, covering it in coriander. Oh, wow. So they really look appetizing. But it's very famous among the locals. Looks appetizing to me. Yeah. So it's a bit dry. It's a bit spicy. I taste the touch of sweetness. But honestly, this is not my favorite. But moving on. Hopefully I'm doing it right. I just scoop it up. Oh, peas inside. Now it's delicious. Tomatoes. Oh, buon appetito. It really tastes the crunchiness of the sev coriander. It's pretty spicy. That is pretty spicy. Really interesting. Let's get this curry. Oh, the chickpeas, coriander, lots of spices, thick gravy. Is it Italian? Yeah. You think so? It's rich in flavor. There is coriander that gives quite a nice refreshing touch. It's nice. Another famous thing I have to try, the camandocla. Docla. I've made that. It's a bit moist. It's not a cake. This is like a sponge cake. It's like a sponge cake. No problem. I'm not too savory. Not too savory. One more thing, this beautiful vegetarian samosa. Let's open up. Oh. Look at the peas. I think curry is, I guess, potatoes as well. OK, let's keep it light. It's probably not curry leaves in there, no. It is so hearty, even though it's full of veggies. It's fried, doughy. Actually, it's pretty light. It's not too greasy. I like it. As we just witness the preparation of the curry. Jalebi. Babies. Yeah, you hear. No crunch. Chewy. You need to have those fresh. Fresh. Not. When we get them here, you bite into them and they typically are crunchy, crackly, hard versus that. I've made those. They're delicious when you make them. Yeah? Easy make? Not bad. Not bad? Not bad, actually. So many different types of dishes, spices, flavors. And you really get to taste them. I don't like how sticky they make your fingers, though. You get the gujarat state on a plate. What an amazing breakfast. What a great tali. All right, let's go for more. Oh yeah, masala. Yes, masala. Samosa. Samosa in kebab. Crispy samosa, just fried. Stuffed with maton quinoa. And they also made samosa kebab. I can see them on the back. Now, I guess it's going to fry them as well. See, that's the mixture. Made with maton, spices, coriander, and flour. And it's portioning them. Small portion? Yeah. This is something that you cannot miss in Andabar. This is super deep fried. I love deep fried. Oh, wow. They look so crunchy. They look so crunchy. Love the Italian accent. Thank you so much. Beautiful. Look at this lovely triangle stuffed with maton quinoa and a lot of spices. Oh, they look so crispy. OK, let's give it a bite. Let's give it a bite. Because it's filling. That looks good. How would you eat that? It's actually pretty light. Super crispy, spicy. You can really taste the chili and the coriander. I love his accent. I would too. Really, really good. Wow. Really, really. So crispy. So one thing Italians love to do is use their hands. Yes, yes. Really nice. Really nice. And what they're also famous for, this little kebab made with maton spices and they are super extra deep fried. They look very crunchy. That dissolves in your mouth. Like the filling is creamy kind of. Look at the spices. Let me open it. See, the onion, chili, the under, the onion. I think there is a secret recipe, kind of a garam masala, mixed spices. Here you are. Two, right in the middle of the market, this is something that you cannot miss. It's full of angry locals getting their takeaway ready for dinner. I thought he said angry locals. I did too. I'm not the angry locals. The next time. So nice. They kindly offered us the samosa and kebab. Please, if you haven't eaten the bad, just pay a visit to them. Thank you so much. See you next time. Bye. Andiamo, let's go for more. Andiamo. This is crazy. I mean, look. School of people selling clothes. Look at the cakes. Andiamo. It's Andiamo. Your mother. Only Andiamo. Chicken masala. Yeah, yeah. Oh, fire. Got leg. Oh, goat leg. Oh, yeah. Manchurian. Chicken Manchurian here. Green chicken. White chicken. Right food. All right. That's interesting. Look at the whole chicken fry. Oh, that's marinated chicken. Marinated. The marination, yes. The marination. Now it's going to add the gravy or the oil, actually. But the smell's terrific. It's cooked on course, not on gas. Oh, yeah. Full of course. Original taste. Yes. Yes. Buenos Aires. Andiamo. What does that mean? Andiamo means let's go. Come on, right on. Let's go. Andiamo. Let's do it. White chicken. Or like, or right on. Or not like it. Wow. Thank you so much. Look how beautiful dinner. I know what we are. This gorgeous chicken tikka masala. Five times more roti if I have that meal. Yeah, yeah. Special Gujarati spices. This is very interesting. I honestly never seen it before. But I know that this restaurant is famous for it. I think that it's kind of a curve or something or yogurt. And fruits, I believe, for what they guys said. Another dish they're known for is the chicken fry over with the same gravy as the chicken tikka. We saw the preparation before. So look how oily this is for the red chili and other spices. What I want to start with is this chicken tikka masala. Grab a piece of my fresh roti, veal chicken, and gravy. Look. Buon appetito. Buon appetito. Actually, not too spicy. Just a tiny bit. It's pretty elegant. Just a tiny bit. Wow, this is nice. Really good. The aroma from the chili is what you come to India for. Now I really want to try the white chicken. Let's call it like this. Looks delicious. This is a piece. Pour it between my roti, a bit of the oil. That's a phrase. Put it between my roti. Wow. There is coconut in it. Super aromatic, flavorful, rich, thick gravy, and a tiny bit sweet. This is really, really good. Let's go for the chicken fry. The last one. Cook on the hot griddle for a few minutes. Everything looks so good. The gravy. Look how charred it is. Oh, marron. All right, let's give it a big bite. It's definitely a bit oily. It's rich, perfectly cooked, charred, smoky, and it's not spicy at all. Mamma mia, marron na me. Maybe it's illegal. You're Italian coming out there, right? Yeah. Then grab some of my fresh roti and a bit of onion. Just do like this, a little more gravy. Let's give the ultimate big bite. Yeah. Yeah, I love it. Mamma mia, marron. We can't watch Italians anymore. Rick's Italian comes out. It's right. I got to tell you something about that with dinner last night. It's very funny. When Androni and I eat our food of origin, it's pretty funny. I haven't had prawns in a while, so I'm very excited. And they look incredible. Bon appetito. Prawns? Bon appetito. They pop me in my mouth. And the masala are very well balanced. They don't overpower the flavor. And the coriander on top gives a very nice and fresh kick. It's a very nice, a fresh kick. It's a very nice, a fresh kick, right? Thank you so much for your hospitality. Food was... Andiamo. Very accia, the best. Very accia. Very accia. Nice, thank you. Nice. Thank you for your hospitality. Okay, andiamo. Now we're going to the famous night food market which is called Manacoc. What? Manacoc. That's what I heard. I want to watch everything he does just to listen to his beautiful accent. Manacoc. And you can see, look. Stop calling me a manacoc. Now, at a certain time, this little square gets packed with food stalls and chairs and tables in the middle. Actually, it's not ready yet. See all the tuk-tuk bringing people, items. Items. And guys, getting busier and busier. Busier and busier. I can't wait to watch this market. I'm sorry. Tell you what, if I have to get into an Italian accent, I'm watching this video. Now we're going to try one of the most popular foods in the market. Look at the stall, how busy it is. Andiamo. Andiamo. It's so busy. Can I have one Pavbagi, please? Pavbagi, oh, delicious. We have the ravioli, Mastoccioli. So he's breaking it. And the lasagna. We put some chopped onions. Manacoc. And the pasta. With some spices, a lot of red chilies. More spices, more masala. He had some. Oh. Coriander and he mixes everything. Pavbagi is delicious. Made that as well. Then the mixture that he added afterwards, that's made with veggies, potato, coriander, tomatoes, and peas. And he combined, creates a special mixture called Pavbagi, one of the most iconic street foods in India. Thank you. You just received the Pavbagi, look at it. Where's the bread? Oh, okay. Tomatoes, potatoes, onion, peas, coriander, and this lovely creamy butter. Look, oh, it's melting. Oh, my God. I'm not sure with this butter. Completely soaked up in butter and tomato, as well as this lovely, I think it's chili, right? Chili and onion with some tomatoes. So what I'm going to do now is mix it with the help of my spoon, pour it some of it on my bun. That's what you should do with your Pavbagi. Put it on your bun. Bon appetit. Bon appetit. It's super creamy, it's not spicy at all, very tomato-y, let me try the chili, biravani. Oh, I want to eat that. Be more salty because of the chili, but it's not too spicy, and a bit sour. Very good, huh? The iconic dish and stalls of the market is Gotala dosa. Oh, dosa. Just come and check. Mmm. What are you going to put in it? Wait, it's just going to get the masala, dosa. Slab that brig of butter on there. Look at it dripping off the sides. Ugh. Oh, man. Green pepper, tomato, coriander, cheese. Cheese, greens. Oh, look at the cheese. Marron. Cheese, a lot of cheese. Oh, man, I would eat that in a heartbeat. Spices, red chili. Oh, more butter, look at that. We'll have to run a hundred kilometers mile to not do this. Yeah, I don't think so. Water. And boom. Oh, this is sensual. Look at that. How does he not break the dosa on the bottom? It is getting thicker and thicker. Did you make it a pizza? How does he not break the dosa on the bottom? I have no idea. That's for more than one portion. Okay, for a moment, I was worried. Whoa. How does he not break the dosa? Just as a base. Oh, interesting. Oh my goodness. I've been waiting for quite a while just to receive our Gotala dosa. You just saw before the preparation, this is the creamy mixed. Wow. They've got lots of cheese with the veggies. That looks amazing. And red chutney. Here, classic dosa. What we need to do is just break a piece of dosa and dip it in. The gold just mixed. Let's be generous with it and let's try it out. Mamma mia. Cheesy. What you taste is it? Cheese, chili. The dosa is really nice. Whoa. The guys are friends that we just met. They're so cool. They're from Andeba. People from Andeba, they're very friendly. Enjoy your meal, guys. This is very good, by the way. There is a lot of cheese. You would have made an Italian appy give them a lot of cheese. It's a nine market called Manic Cioc. You must try the most Gotala dosa. I want to go to Manic Cioc. We all does anti-refreshing things. I'm sweating. Yeah. That's it. Yes. Mango. And the famous jamun shot, plum shot. Shots? I'm going to see them put some salt around. Oh, it's good. That is good. Oh, shot. Three, one, go. It's actually a bit sweet. That's pretty good. It's very refreshing. You know what I'm feeling? Pain now? Yeah. Around my eyes. This is what we needed to end up. I'm about three for two. Okay, that's it for today. Thanks a lot for watching. See you next Sunday. Ciao. Wow. That looked amazing. All the food in there looked incredible. I would eat every single one of those things. A million times. Oh, yeah. I'm so hungry. Now that's a lot of fun. I'm so hungry. Oh, man. Abroad and hungry. It should be called Italian and hungry. You were saying the story. Yeah, I was going to tell you. When we eat our respective cuisines, Italians. Yeah, when I eat Italian where she eats. Yeah, not so... I mean, I like gefilte fish, but I don't do what I do with Jewish foods. And I don't eat a lot of Jewish foods. I'll... gefilte fish is the most Jewish thing I'll eat every once in a while. I'll sometimes make matzabra. And then on Friday nights, Ashley and Herob will do a Passover thing where she'll make some dishes and the challah bread is delicious. But it's the Italian food. When, sure enough, if she's made a Bengali dish, we start eating. And within two minutes, you can look at her plate and it's almost gone. She has just... She can eat the rice and the dal and anything else that we've made. And it's just... We laugh at how fast it's gone. I've made us some spaghetti with some mushrooms and sausage. And like I typically do, big plate of pasta. Her plate looks almost untouched and she points out to me, I didn't even notice it. I'm almost done with my plate. She said, look at your plate and that's when we started dying. And I said, when we eat the food of our people, one person inhales it and the other person's going really slow. It's very funny. She doesn't like Italian? She loves Italian. It was her suggestion for me to make the spaghetti last night with sausage and mushroom and garlic and onion. She loves it. She just doesn't eat Italian food as fast as I do. I pound anything Italian. I wolf it. I love Italian food. So do I. Yeah. Italian food is delicious. But I love Bengali food too. I just don't pound it the way she can. I've never seen anybody eat rice in quantities at the speed that my wife can eat. Rice in the quantities that she eats it. I mean, it is. With your hands? Oh, she always eats it. If she's making her food, I'm the one who's using a fork or a spoon. She's always eating it with her hands. Nice. Anyways, fantastic video. Fantastic. I would eat everything that he had. Absolutely. Rick is glad talking in an Italian accent the rest of the day. Absolute. Vim in a derrache. What is the word? Arriva derrache. Arriva derrache. Arriva derrache.