 Holy boo. Hey, welcome back to our ship direction. It's I'm Corbin. I'm Rick Yes trying to expel a lot of energy right now to make room for all yeah, it was about 30 minutes ago We had an enormous breakfast and then they're like guess what you're having a massive dolly now So so I don't know how much we're gonna eat We're gonna try to try everything but we shall see but but this is our first dialy ever We've seen videos with people I've got at least like the food blog that we like a lot It has 28 dishes from basically I'm just gonna say it's one from each state looks like it has a dish from each of the states So there's 28 well since we're pretty full. We're probably just gonna have like a little taste So we're not it's not like a challenge of trying if we don't gourd on these things It's not because it's not delicious, but it does look delicious outside Some of this I recognize non. Yes rice. So so there you go. What do you need to know? What state is that from? I don't know if you want to explain. We never had a dolly or anything like that So we had wanted to have you here to help us explain what everything is here And the north to the east So That's amazing, I like that one You Want to say that it's kind of like a lot of power there is it's a lot of power And this is basically what it is. This is some summer rice. And this is a cow. Casmir tea. Oh, cow cow. This is a cow, a cow. Oh, cool. And this is a customary bread. So, how do we eat this? Can we just get a naan? This is a lechha bread. Okay, and so we get some of that and eat everything, everything's okay. Except for this, not a clown joke. Well, this is intimidating, but cool, because I've heard about obviously the dollies, but we've never had one, there's nothing like this in America. No, like I asked you, like, we just, America, we have like an appetizer sample. No, you couldn't do like a thing of the United States and go this is what this region tastes like. Because there'd be whole chunks of the country that have nothing. Yeah, they don't eat anything in South Dakota. No, well what they do, you don't want to eat, they just, they drink water and eat bread. Um, but, so I guess we'll just start in Toronto. You know, India, where should we start? Oh, where should we start? From anywhere, take like some naan and then try and dip it in something. Okay, I better get some naan. Alright, that's one giant piece of naan folded together. Yeah, because it's so thick. Yeah, it's probably Lebanon, I do love naan. Now it's my favorite. Hey, let's start with Van Gogh. You know Van Gogh. Oh sure, I don't want to try the kosher manchur. So what is this? Yeah. This is a dried up version of either mutton or chicken I'll have to see. Okay. I mean, I'm just making a mess, that's all I'm doing. Still good? Yeah, but it's kosher manchur. Tastes hot. That's going to be spicy for you. Oh. Are you okay? Oh yeah. No. Oh, this is going great. First one down. Dalma. Dalma. Okay. Okay, how do we eat that? With your mouth. Oh my God, I don't know what to do with that. That pepper's got Corbin written all over it. Is that a pepper? You betcha. Oh good, I bet this is spicy. Nice. That's just good. There's some heat on the back end. I can't taste it yet. It's coming. How do you do with naan? Peek up behind you and give you a little pinch on the nary air. It's not bad. No, don't taste it yet. Five. That's fine for you. Four. Three. Two. No. I'm kidding. Northeast? Fried momos? Oh, fried momo. Here, you're going to have a fried momo, share it. Let's share a fried momo together. I like that. Oh, sorry. It's chicken shawpley. You'll like that. Shawpley. Yeah, that's good. You will like that. Oh yeah. It's chicken shawpley? Yes. You're loving that. Yeah, that's delicious. There's no spice on it. It's bland. That's what white people love. So, going south. Now we're here. Where? What is it? This is Orissa. Now, if you're going south, this is like Andhra, Tamil Nadu, Kerala. What's the spiciest area of India? That's a good question. That's a good question. I think Kashmir serves the most, like, spiciest Pakistan. Kashmir? Rajasthan. So, Kashmir and Rajasthan, you think, would be the spiciest? All right. It's all red. It looks spicy. And I can't wait. You have a little thing of oil and sauce. I'm scared of it, Rick. It's like the devil. And it wants to make me sin. Nothing of that thing? All right. You felt the heat on that, but you didn't feel the heat on the last thing? Just yogurt. It's better. Holy hell. You... Ugh. Are you from the South Indian region? I'm from India. I want to try it with a knife. Okay. How is it, fingerless person? What is that? What is that flavor? I don't know. I'm about to find out. I'm about to join you. Asafoetida. What? Asafoetida. That sounds like an ancient queen from Egypt. Asafoetida. Queen Asafoetida. Asafoetida. What is that? Asafoetida. That's a type of spice. Right? Yeah. And never taste it. What the heck? A mixture of turmeric and asafoetida. That's he. What is asafoetida? That's a type of spice. It almost tastes like the upholstery in a living room somewhere in the south of Libya. Have you ever tasted upholstery in a living room somewhere in the south of Libya? How do you know? Have you ever tasted the upholstery in a living room in the south of Libya? I've never had that flavor. Neither have I. Nor have I tasted the upholstery in a living room in the south of Libya. Have you ever tasted asafoetida? Nope. But I have. Now you have. We could spin that around and that would be pretty naughty. What is this hat? The Asafoetida. Wait, what? So this is more like a digest too? Oh, I'm going to need that. So it's like a bugle. How do you eat it? A what? A bugle. You need the intro to the channel. Asafoetida. Karnataka? Somewhere. We're close. This would be Karnataka. All I know is. This would be Karnataka. Yeah. Let's see. Meat. Meat from the southern regions. Ooh. That's yummy. That's yummy. It's almost like a butter chicken consistency. See? It is. Ooh, it's got to kick in the end. There it is. There it is. Kicking them right in it. That's her feeding. Okay, I'm crazy about rice. I'm just going to dig in on that. She is. This woman can eat more rice than me. I want to taste this before it gets cold. Can we do that? Kashmiri kawate. After you. Ladies first. Is this yogurt? Yeah. Okay, I'm just making sure. That's what I've had before. Oh. I need to try it. Oh. This is Kashmiri kawate. Oh, it's very, um, Christmassy. Orbal tea. It tastes like Christmas. Ugh. It's almost, it's almost cinnamon-y. Yeah. Right? It tastes a little like crispy things. That's my thing. It's really spicy. Now we're trying, uh, g, g, um, um. Is this a bowl? Yeah, I, I, I got, I got, I got, I got, I got. Karala. Perfect. Make sure you're acting in, uh, kumbaliki nights. And you're with your brothers. And you just beat each other up. And you grab each other's nuts. And now you're like, I'm hungry. By the taste in us. And dip it. You eat it. That's Karala. And... It's a Karala or Karala? Karala. Karala? Karala. Of course I said it. Mmm. Did you get some of the meat? No. That's tasty. That's very tasty. That's really good. That's one of my favorites. There's not a lot of meat in there. No. So does each place have like a version of... Oh, these two. It's amazing how many things we eat. Don't taste spicy up front. And then you swallow them. And all of a sudden they sneak up on you and give you a kick in the face. I like it. Yeah. I'm Indian. Even I'm like, too spicy. Like, no. Oh. Ooh. Yeah. Do you eat some of the meat? I don't want to. Oh, that'll straight up. Oh, yeah. Back off if you can't take it. Okay. I wasn't hungry before we ate this. And the thought of eating was nauseating to me because these are so delicious. And they've got so much spice I'm ready to go. More. What's that? Chicken Chettinata. Or Chettinata Chicken. Chettinata Chicken. Yeah. Is there potato in here, too? I have no idea. My tongue hurts so much right now. That's delicious. Mmm. Oh, the flavor. It's potato, right? Yeah, that's potato. Okay, yeah. That's either a really great potato or an incredibly diseased chicken. Why did I think that the most spicy part of India would be the south? Because you were wrong? I guess maybe it's because I'm thinking of Mexico and that stuff. Oh. Well, it's true. People often confuse India with Mexico. Oh, my God. What is this? All right. I forgot what this is. Whoa. What's that? Oh, that was amazing. It was sweet. Is that a sweet rice? Yes. That was weird. Never. I did not expect that. It's the same. Maybe goa. Oh, this might be goa, but goa is such a small region. Why'd they give it such a big bowl? No, no, no. Goa has gone fish curry. That was wild. I've never had a rice like that. Sweet rice. I'm not sure. Basically, we thought, oh, this is from Karnataka. Well, it's our stupid reaction to get over it. Yeah. We've offended you. Welcome to the channel. What else do you expect? Let's be Andhra Pradesh. Andhra Pradesh? Andhra Pradesh. All right. That's a great opera singer. Andhra Pradesh. Andhra Pradesh. He's a great guy. Great guy. I like this with the meat. Mmm. It tastes like stew. It's from Andhra Pradesh. It tastes like a stew. Like a vegetable stew. A vegetable stew. With spices. Why is it all in the back of the throat? I like the heat. Because I like the flavor. Because it's like a stew slash vegetable stew kind of thing. I like the onions. I like it a lot. Okay. Do you want to taste the okra now? Okra. Okra is here. Okra. You have okra? You get a card. I don't want to taste okra. Wait. Okay. So which one's okra? This one. Wow. It's called bindi and saut. Sorry okra. So it's a mixture of spinach and okra. Okra. Are you okra? You just got a whiff of okra. Yeah, we're good. Which is funny. In America, in the South, okra is popular. But like fried okra. And so it's really bad for you. I love okra. Oh no. Oh no. Okay. Oh man. Well that's... Come on. Yeah, we're positive. Yes. Right? Thank you. Eyes closed. I'm scared. Should I be scared? Do you like okra? Enter the dragon. Do you like okra? I do. Then you're going to like that. Come on. Yeah. Yeah, that's tasty. Yeah. I've always liked okra. Lean back and let it in. I've always liked okra. A lot. Everything's just... Everything's all good. It's really good. There's a lot of really spicy things. But that's kind of just comes with being in India. What? What? It's from Maharashtra. Maharashtra. Maharashtra. Maharashtra. Maharashtra. Thank you. To Sarat. To Sarat. What is it? What is it? These spicy potatoes. But what was it? Was it potato? Yeah. Interesting. It's pretty chill. Yeah. It's pretty mellow. It's spicy. It threatens you for a minute and then it decides not to hit you. Yeah, yeah. I would say that. I would say that. And it's like, I'm going to get you and then I kind of just... It fakes you out. Yeah. It's like a... It's good though. It's very good. I like that one. What do we have now? I'm just tasting the biryani. I'll taste the biryani. This biryani is from Anubhavish. Chicken biryani. That's good. Have you tasted that yet? Yes, I had the biryani. It's colorful. Yeah. It tastes like it looks. Yeah. That looks like straight up refried beans. Dal. Dal. This is dal makhi. This is the black lentils, you know? Black lentils. Black lentils. It's a great band name. He's the owner of the restaurant. How are you doing, sir? It's all good. It's all delicious. Fantastic. Thank you so much. That's good. That's got so much flavor. What's the swirl on top? That's a butter. A butter. I like butter. It's like lentil soup but the lentils are so much more... It takes 22 hours to complete. Oh, those lentils have a much stronger flavor. 22 hours? Yes. We soak it overnight, you know, for about 12 hours. Really? Exactly. 12 to 14 hours. It's almost... It's got the same strength of flavor as black bean. Yeah. But it's pure lentil. This is the soya cha. The Indian Nutella. What? Indian Nutella? Nutella is a chocolate. No, not the chocolate. Nutella. Oh, Nutella. Nutella. It's like Nutella. Here we go. I just lost the shit while I was trying to just go on the show. Ooh. It's like a chili. Uh-huh. Right? Yeah. Texas chili takes... Oh yeah, Texas chili. I know you're saying chilies. No, it tastes like chili powder. Yeah. It does have a little of a chili consistency. Chili powder and cumin. Yeah. It tastes like... Right? Something very familiar. I'm guessing a Mexican dish. A Mexican dish which is cumin and chili powder. Big time. That makes sense. Right? Crazy mellow. Yeah. It is mellow, not crazy mellow. Crazy mellow would be bananas. It's got... Is this a kebab? Yeah, this is the kebab, right? Kebab. I'll buy you a kebab. This is actually our first kebab in India. And they're known for kebabs, correct? Yeah. This is for tasting. What is a kebab? And that's what people call yubi. Yubi, yes. Yubi. Yubi. You're not fair about it in India, huh? Um... Yeah. Fair. That's kind. Well, we will say that because for the past year, we've been so focused on it. We know a lot more than the average American. We can say that, but the average American isn't idiot. Especially better than Donald Trump. Yes. Yes. Mmm. What kind of chicken? Yes, this is chicken. Oh, man. Look at that. One of them is flying around at 100 miles an hour. The other one is just chilling out. Mmm. That's good. That's good. Tender. Moist. And tasty. And tasty. All of them. They... That's not... They all sneak up on you. This... Getting chicken right is not as easy as you might think because oftentimes when you cook it well and you get a burn on the outside, it dries it out completely. And this is not dried out. It's moist and yummy. What is this? It's supposed to be eaten in the taco? Yeah, yeah. Oh, in a little piece. It's the world's smallest taco. Not the entire thing. That makes sense. Bro, dirty. Do you have something? Oh, I'm okay. Okay, at first I hated it. But the flavor changed. That was weird. I just want to taste it without the little taco things. Minced meat. Oh, but the seasonings in this... There's a lot. There's a lot of seasoning in this. You taste the lamb later, like... Lamb is definitely the undercurrent. It's not primary. The seasonings are. The heat is there. There's actually a little bit of cinnamon, I think. If there's not, whatever those combinations are, remind me of cinnamon. This was full. Oh, my God, here. Wow. It's very different from what I had. I imagine it is really hard. That's the Kashmiri... Kashmiri bread? That's the Kashmiri bread. Okay. That's really nice. That's very moist. Moist. Moist. Moist. Moist. It's like a sweet... I bet little kids love this. Is that like a naan? This is a staple bread for Kashmiri. Kashmiri. If you put some honey on that... I don't know. Yeah, get it, girl. What is it? It's called Madrukishami. Madrukishami. All of this is exceeding my expectations. Madrukishami. So it's lotus stem. Good. Lotus stem? Lotus stem. Wow. All right. We're coming down behind here. This is Rogan Josh, you know? Rogan Josh. And it's from Kashmiri, is that it? Yes. This is a Kashmiri dish. Oh, wow. Look at that. Rick likes it. Orban doesn't like eating things off the bone. I do. Here we go. This is spicy. This is spicy. Oh, good. I'm so glad. See? I'm a big one. See again? I'm a big one. I'm waiting for it. Do I have the butter chicken as well? No. That was just a little piece of bone. You have it. It was really good. It wasn't spicy. You have to... I'm gonna suck the marrow. Trust me. For the average American, yes. Come on. No, I'm the less than a mad American. I think everything is spicy. What are you talking about? How glorious this is. I'm not sucking that. It tastes like a traditional... Bengali. ...atman curry. Yeah? Yes. Like the kosher mangshu. I'm missing this. So I love it. The kosher mangshu, basically, also has the potatoes inside. This is basically with the onion and tomato. You know, curry, basically. Oh, man. He's asking if you want more of it. I can get it reached. Great. He's asking. You want more. You got it. I feel like I'm third wheeling here. It's not Himachali chola, you know. Himachali chola. From the province of the state of Himachal Pradesh. Himachal Pradesh? Yes. It's a big state, you know. Yes. Man. Okay. Garbanzo beans, basically. It's essentially what it is. Really? Well, maybe probably more than that. Is there cilantro on that? No? Not really. No? What am I tasting? I missed the beans. Yeah. You taste the cilantro? Yes, a little bit of... This is basically tomato and onion. And a little bit of... I know why you're... Why? I know why you're tasting that. This, I told you, was the pachrangi dal. Right? Oh, this is the other dal. Yes, this is the other dal over here. That's the almanso pachrangi dal. I think he's asking for more marrow. Of course. Sure. I started this video out not sure if I could eat anything. So we also have an award, you know, for people who are two people, and they finish this thali in 20 minutes. You get 2 lakh rupees. What? Yeah. How long? Two people can finish this in 20 minutes. You get 2 lakhs. It's about 3,000 rupees. Yeah, but you don't appreciate it if you eat it that fast. Yeah, but you don't appreciate it. Have you ever done it? We initially had, in the first season, for the bodhi thali for 40 minutes, 2 people, that we had sold a bean human bicycle, which is from Salman Khan. That one person, that one couple, that 2 people, the Indians, they got it. Butter chicken? Try the butter chicken. Oh, okay. Butter chicken is my favorite. This is Punjab. Butter chicken is from Punjab. Oh, awesome. So it's just, it's spread out round. No wonder I love it so much. Butter chicken is my favorite. Yeah, but come on. Compare that to the butter chicken in America, that we've had. Oh, no, no. It's crap compared to this. This is like, that multi-dimensional taste. I like that one. You've not tried this? Oh, yes. Sorry. Let's try that. What is this? It's the Kashmiri rice. The lao we go. What kind of rice is that? It's a little sweet, right? Yeah. So, in Kashmir, there's a lot of snow fall outs. So the people generally tend to eat in Kashmir and also in Gujarat. Little bit of sweetness is added to the food. Wow. And what's used to make it sweet? Saffron and also some sugar. Okay. So, saffron is by nature more sweet? Yes. Wow, lots of food. Wow. That's delicious. It's a little different. It tastes a little different dimension to the palette. Yeah. Love it. So, that's the beauty about India. It's more like a thali, you know. They're diverse cultures mixed into one country. Fixed. Yes. And they all have their own tank on something. Oh, spicy. All right. So, we got some desserts. Yeah. I'm guessing that's Gulab Jamun. Yes. That's the Gulab Jamun here. Bring it on. This one is the Lesoni Kee. So, it's got some garlic inside. It's got some chocolate inside. Wait a minute. But it's a make product. It's a Kee. So, ultimately, it's a fusion food. You've tried to create it. So, you said a word that the Italian and me got excited about. Did you say garlic? No, not garlic. Did you say garlic? Yes. Try this. We love it. Shoot the entire thing. Right. Try it. Try it. Am I supposed to just... Go deep inside and then pull it out. You'll see some chocolate. And then you'll see some... He's a... He's a nasty mind, huh? That's actually... That's actually sound advice. So, we want to go down deep into it. You want to go in deep to it and pull out. All right. That's what we want to do. And we're going to bite it. Is that... Try it. Wait a minute. I want some of that yummy goodness down at the bottom. It's a Kee. What's the green stuff? The... This one is a bit itchy. The nuts? It's not like a... Pistachio? Yeah. It's a pistachio. Okay. That's a delicious flavor. Is it good? It's different. No, the texture is starting me off a little bit. The fact that there's so many things in there. So good. But the flavors... It's almost like... Oh, yeah? Yeah. It's pistachio. But the garlic... You could so ruin that. There's garlic. If you don't put in the right amount of garlic. Yes. Good. Incredible, right? I couldn't be... I just have to get past the texture. Exactly. It's a pinch of... It's almost like a... I got the chill. Yes. Because the wh... That's good. That... There's garlic in there. Just enough. Because garlic is so strong. It's so strong. I've never had garlic in a dessert. Especially when it's not cooked. Exactly. I've never had it in a dessert. I've never had that before. That's just unbelievable. Yeah, that's phenomenal. That's as difficult to me as like a souffle. Yes. The difficulty level for that. And where does it come from? This is our creation. Oh, it is. Okay, cool. That's your creation. Cool. Just the... I'm sorry. That's just a beautiful job. Wow. Now we've got Glove Jummen, which I've... We've tried many times. Two or three times I've hated it. Freedomism. Freedomism. Yesterday we had some and I liked it. But it was... Because it was hot. So I think that's why... You seem to have gotten a second landing. Your stomach there, right? I did. We're waiting on the hot Glove Jummen. That is... Is it Glove Jummen on Blab Jamun? Gulab Jamun. Gulab Jamun. So it's Gulab. So they're bringing us warm... Warm Gloves. Warm Gloves. Oh. There's Rose in there? No, there's no Rose in there. It's called Gulab Jamun. Gotcha. And if one person can finish in ten minutes, then there is ten lights. That's a cough. 15 notes. No one's ever done it. No one's done it. Yeah, that's impossible. They still make me nervous with the texture. Oh no, that's good. Yeah. Okay. So we don't have Gulab Jamun in America. If this is Gulab Jamun, because we've had three... Gulab Jamun three times now. Since you've been here and you've loved every single one of them. And I have to admit, the biggest thing for him is texture. So the ones we've had in Los Angeles, first of all, they've all been cold. None of them have been warm. And they just taste like... And they're spongy. They taste like a sponge. Versus this is more of a cake. More of a... it's not even cake. That's not even fair. Yeah, that is good. That is really good. This is to be freshly done. It's to be enjoyed. Yeah. That is... And that's what... Yeah, which all three we've had, we've been told the same thing. It's got to be fresh. It's got to be that day. It's got to be warm. What we eat in this state is it's like a week old and it's cold. And they just like throw it at you. Or it's canned. It's just... yeah, where it's canned. Yeah, it's canned. I think it's gross. But, holy cow. Okay. Well, our first Tali, I think, was a great experience. Exceptional. And I wish we were actually even more hungry. But, we got a crew of us. Yeah, we do have a group of us. Just two babies together and everybody come and get it. And here, I'm not going to eat this. I want you guys to enjoy that. So, thank you so much. Bring it on. Thank you so much. Thank you so much. Thank you so much. We can't wait to come back and finish it in 20 minutes.