 Josh! Hey, welcome back to our stupid rags of Corbin. It's called Synonyms. You can follow us on Instagram, Twitter, for more juicy content. I think it is. We're on Patreon, follow us on social media, like button. I don't believe in synonyms, though. Oh, wow. Today, we have a food video. Deadly Indian street food from Chennai. Do you dare? Do you dare? I do. Do it again. Ooh. Oh. Ugh. Moaning. Yeah. Yeah. But that's always off kilter now. I got a left nip that's hard as a rock and a right nip that's as soft as a pedal. It's kind of how my nuts are. Here we go. Weird. In this video, we'll explore Chennai's most dangerous street food creations. In this video, we'll explore Chennai's most dangerous street food creations put together by some of the city's boldest vendors. But first, let's back up. Okay. Yeah! Indian food is a roller coaster of flavors. Their butter flows like a river, where spices unite a culinary firework show when it comes to sweetness. Oh. Well, it's a treat that'll turn any taste buds into disciples. Rattarattarattar! No, that's not important. We're all soupies after all. Today, we're diving into the daring dishes of Chennai, dishes that are as risky as they are delicious. Yeah! From the bone-in curry that conquered Singapore's heart. It's a dish that you'll never forget and you keep going back to it. To the cheesiest, heart-stopping dish that redefines the term comfort food. It's called cheesy bag with overload cheese. Get ready for high-stakes thrillers of the culinary world right here in Chennai. I'm not a big fan of melted cheese. You're a fucking... Dick, our journey begins at a stall in the heart of Chennai, serving up a local fiery noodle favorite. This stall's signature sauce is no joke. It's the Chuck Norris of condiments, running around house to hit your face with flavor. My red chilies, soy sauce, and its army of Sichuan peppers. Prepare to have your taste buds turned into firecrackers. After the Burmese military took charge in 1962, nearly 300,000 Burmese Indians decided to return to their roots here in Chennai. And four, when they came, they brought back more than just memories. Among their gifts to the city was Ato, a dish that screams fusion in every colorful strand. This dish is an adaptation of a popular Burmese noodle salad. Featuring a mix of shredded veggies, vibrant orange noodles, and a plethora of Indian spices. All amped up with Sichuan sauce. Next, Sichuan sauce. Start by placing a glorious mountain of shredded cabbage on the tawa. Sprinkle in some salt, red chili powder, and garlissala. Top it with sliced red onions, and mix. Crack in around 10 to 15 chicken eggs, then introduce those bright Burmese orange noodles. Scoop in a generous amount of Sichuan sauce, and chop fresh coriander. Then add the ghee and mix it well. Top with fresh coriander, and a slice of fresh lime. Despite the salad's prominence in this dish, what you get is an explosion of flavors. Those crunchy noodles get cozy with the zesty shredded cabbage, while mingling with a bold mix of spices. The Sichuan sauce is, however, the real game changer. Its spicy kick creates a tantalizingly addictive taste that'll keep you reaching for more. Let's just blame it on it. Good start. Coming up next. We'll explore a staple in Singaporean cuisine that has intriguing Indian roots. It's a curry made from the most unexpected body part. No, it's not the ankles. No, it's not the elbows. I'm talking about the fish head. It looks like it has a little bit of glaucoma. Get ready for a dangerous, bone-filled food adventure. Oh yeah, I don't want that. The recipe for fish head curry is a delicacy. It's not even eaten by everyone. My wife would eat it. She was enthusiastic and passionate about seafood. The amount of fish stock and the broth and the flavour of the meat and the bones of the fish head is really unique and very, very delicious. So people keep enjoying it. Wow, that's amazing. So one of the key processes that means sati, what we do is we still cook all our curries in our sati, which is a clay pot that preserves the flavour. Secondly, our priority ingredient in our curries is tamarind. And hence, because of that, our fish curry is very unique and it holds together even after so many years. Curry, a megastar in South Indian cuisine, has earned its frequent fire miles, jet-setting across the globe from Japan's Tonkatsu Curry to the spicy Jamaican curry goat. And let's not forget the culinary legend that is Singaporean fish head curry. This mouthwatering delight wasn't just born anywhere. It was the brainchild of an Indian chef back in the 1940s. Here in Chennai, it's a beautiful mix of Chinese influence with a massive fish head and vibrant spices from India. Drizzle some sesame oil into a pot and sizzle those mustard seeds. Fenugreek and a secret stash of spices add a handful of fragrant curry leaves and a punch of fresh garlic. Then comes the red onions, turmeric powder and diced tomatoes. Now, for the magic, a dash of rock salt and a pot of tangy tamarind water turns this into a flavorful stew. Now it's time for the entire fish head. And here, the more forehead, the better. Cook for 10 minutes and serve. Oh, that looks amazing. It looks disgusting. Tasting this dish is a culinary adventure, a daring journey through that ramp of bones to uncover the sweet, succulent meat baked in a robust spicy curry. The rich and tangy broth infused with aromatic spices envelops the tender fish head into full blown symphony of flavors where heat, zing and savory goodness play in perfect harmony. That looks glorious. 420, wow. Blies it. Coming up next is a Chennai specialty that'll set your taste buds ablaze. It's a dosa, seasoned with pohdi idli, a gunpowder seasoning made from the most fiery chilies in town. If you're up for a heat wave on your palate, this one is for you. There's the carbon. It looks tasty. In 1976, my father and mother started cooking. When they started cooking, it was in a truck. In a truck, there was no capacity to keep the laborers. The family was very poor. So, they started making a lot of customers. As you can see, my father was telling me about it. My aunts and I were very interested in cooking. We used to cook it in ginger as well. We used to cook it in lemon juice. We used to cook it in ginger as well as coconut. Presenting key pohdi dosa, a fiery twist on the classic dosa from southern India. This variant is generously coated with gunpowder spice, a blend of black gram, sesame seeds, and the spiciest dried chilies in the region. Spread the dosa batter in small circles across the tawa. Sprinkle a mix of diced onions and fresh coriander on top. Next, generously sprinkle the gunpowder spice over each mini dosa. Then, a splash of ghee or clarified butter is added to each one for that perfect sizzle. Put them over and add another drizzle of ghee for that extra golden crispiness. Ghee and a little salt. She's got a way now addicted to the rice. Especially when it comes to this dosa as safe as it may seem, one bite will unleash a fury of India's most fiery chilies. A hydrogen bomb for your palate. The crunchiness of the outer layer balances everything together and provides much needed, satisfying, delicious relief. In many places, white bread may just be seen as empty carbs. But in India, it's transformed into a potentially deadly, yet heavenly treat. Picture this, deep-fried bread torn apart, generously soaked in a spicy curry and topped with a succulent deep-fried chicken leg. This is the kind of delicious danger you'll encounter in Chennai. It's just unending. Look, dishes that are made in India. Meet Puri Chaparota, famously known as the flaky ribbon pancake. This unleavened flatbread made from maida and Indian white flour posts a unique texture, perfect for sopping up rich curries. Its roots trace back to Jaffna Sri Lanka before spreading across the Indian subcontinent. To start, fry up numerous pre-made parotta dough discs in hot oil until they turn golden crispy. Hand smash them to eliminate air pockets. Maximizing the surface area for soaking up flavorful liquids. Next comes a few scoops of mutton curry followed by a country chicken curry on top. That looks incredible. The texture is a combination of flaky edges combined with a soft and moist center that soaks up the medley of flavors. The chicken is tender, yet juicy and sees it straight to the bone. It will teleport you to a different dimension. Our last stop lands us at a restaurant run by a serious cheese hunter. So cheesy. This guy's cheese escapades have gone global. Chasing the most outrageous cheese-loaded dishes worldwide but just a warning, if you're lactose intolerant you may just want to risk it all for this next dish. Get set for Chennai's cheesiest creation. I love cheese. So I wanted to try it in an overloaded way. So this melted cheese sauce was made by us You know, using cheddar cheese and then mozzarella and the cross of cheese. It's our own homemade ingredients. So you use every customer order at least one item that has the cheese sauce. You cannot expect anything so cheesy and so yummy. Get ready to meet the cheese-ban stacked burger. This masterpiece was dreamt up by the owner who was on a mission to find the cheesiest burger in the world but nothing he found quite hit the mark so he took matters into his own hands. Start by buttering up a circular form for the patties. Stuff it with aloo tiki balls made from a mixture of potatoes and peas. Add more butter to the patties and give them a flip. Top the patty with a slice of cheddar cheese and then slather it with the restaurant's secret cheese sauce. Now the bill. Top the burger bun with caramelized onions followed by our two potato patties. Squeeze another layer of mayo over the patties and close the burger with the top patty. Rise on the side and a final glaze of secret cheese sauce. But this burger is a cheese lover's dream come true. Buttery tiki and ooze out of the cheeses Chris Bledis and man team up for a mouth-watering indulgent flavor fiesta. After exploring Chennai's top five most tempting dangerous street foods, it's time to pick the one most likely replaced by Jack Daniels addiction. Was it the spice-packed auto, the decadent fish head curry, the flaming hot ghee potidosa, the flaky Puricha Parota or the indulgent downright irresponsible cheese stacked burger. Today my favorite has to be the Puricha Parota, that flaky fried bread generously coated with flavorful curry and crowned with a giant fried chicken leg. It doesn't get any better than that. Now which one of these would you pick to be your next obsession? Let us know your top pick downstairs in the comments below and for more indulgent insya street food videos, be sure to subscribe to Best Ever Food India. Thanks, bye! Broccoli with melted cheese all over it. Shoot me in the foot. Broccoli's too good to cover with that. Broccoli is delicious. I will also eat it with cheese though. No, you're ruin it. You ruin the broccoli. There's literally nothing. I never order anything with melted cheese sauce on it. I rarely order anything with cheese on it because if I'm going to eat cheese, I want to have cheese on like a blue cheese, like a charcuterie board kinds of cheeses. Those are my favorite cheese. Or I will get a breakfast thing from Starbucks that has the brie and the cheddar in it and that I like, but melted cheese poured over things just clogs my arteries looking at it. Well, your opinions are shit. Well, that's fine. Yeah, I would try that in a heartbeat. It looks absolutely delectable. The noodles in the beginning looked also... I don't eat the fish head. I can't do that at all. I would gladly eat the fish head. I want to have to have the fish head. That would be tough. But the one that had the leg on top... Yeah, there were at least three for me that qualified as a... And if Andrani made it... Andrani? The fish head. And then after you go... Exactly. After you eat dinner that she made? Pondu. Pondu. Pondu. I got to tell you, she had never really cooked before till she got here. That woman is one hell of a good cook now. I mean, everything she makes is really, really good and some of them are spectacular. Yeah, she's... Of course. And it's not just Indian things that she makes because she makes a lot of Indian different things that are just spectacular. She said she's ready to attack. She wants to make a Briani. Last night she said that. I made a Briani. I know you did. You said it turned out pretty good. But it's a lot of work. That's what I said to her. It's a very long process. My sister-in-law's family, her husband and children, not her, they don't like butter or cheese. Like at all. Why? I have noted you. Makes no sense to me. I understand people who have to avoid it because you have an allergy. They don't like butter. It doesn't make any sense. That's very strange. Wow. They don't eat cheese on their burgers. Most burgers I want to slice a cheese on it. Most burgers. I want to slice a cheese on it. And I like to have cheese obviously on say a pizza. And I like shredded parmesan on pastas. But I'm not a big mac and cheese fan at all. I always feel disgusting after I eat mac and cheese. Once again, your opinions are shit. So it's just lining up. Under, under, under. Yeah. It's always the wise person who says that if I disagree with you, your opinions are shit. Such wisdom. Well, since I'm never wrong, that's the case. Of course. I've never been wrong in my life. You should run for president. No. We need more people like that running for president who they never do anything wrong. It's always a winch hut. You'd fit perfectly in that category. You're right. You're right. Would you also do what all of our stupid politicians do is that when they run against people and they would bow out, they then endorse the person. They've just been ripping for the past six months saying it's a piece of crap and shouldn't run our country. But they signed a pledge. I don't endorse anybody because everybody else is terrible except for me. So you wouldn't sign a pledge? No. Neither would I. It's bullshit. Yeah. Idiotic. Stupid idiots. But anyways, phenomenal videos always. Looks so good. I'm so hungry right now. I know I am too. Let us know what other food videos we can react to. And if that was Rohan.