 Hey, you know, if you make less than $100,000 a year, your kid can go to Princeton University for free now. Little tidbit of info for y'all. I mean, he'd probably show us to make the grades for it. But, I guess. Ha ha ha ha ha. Juice. Hey, welcome back to our Stupid Direct. She's Corbin. I'm Rick. If you're posting on Instagram, Twitter for more juicy content. Thanks for being here. Yeah, and on Patreon, you know who you are. Spank me, daddy. Today, we got, this is a video, it's called The Woman Who Taught the West How to Cook Indian Food. My wife. I don't think so. She's been cooking up some really, really beautiful food at home the past couple days. It says 40 years ago, ground-breaking cooking program popularized the cooking of Indian food at home. And it's apparently pretty popular. And so this is basically India's Julia Child. I suppose, yeah. I was never taught outside of YouTube taught me, and then I taught everyone else because my YouTube channel. So successful. Here we go. Ha ha ha ha. In this series, I'm going to show you how to cook all kinds of Indian food. Some of it you may be familiar with, the kind of food you've had in Indian restaurants. And some of it you've probably never eaten as the kind of food you get in Indian homes. When my program came on air, there weren't any cooking programs, not Indian cookery. It was immediate hit. And nobody expected that. Madhya Draftree grew up in Delhi, had left in her 20s to study acting in London, and rather a mission to excite Western palates, led to her being described as the original spice girl. Need to learn education. Nice. So people were supposed to learn from it, learn culture. What makes Indian food Indian really is a mixture, a blend of selected spices. The most important element became the excitement of the cooking. One of the things I'm going to make is Roran Josh, this is a classical North Indian dish. It will always make me think of Naseer Red and Shaw in that short film. I wanted people to have the authentic Indian food from homes and to give recipes from specific regions of India. So people understood that Indian food is not hot, hotter, hottest. And it's not just one region. They started with the people in the studio. They loved the smells. And the minute I finished cooking, they were ready to eat. It was last September when Madhya Draftree began her cookry course on BBC Two, since when nearly 2 million people of what spellbound as she unravels the mysteries of Indian cuisine. There were letters, there were people falling in, people getting so excited. As I came in at immigration, they will say, well, so what are you making today? To be able to do it yourself and have something tasty that nobody's ever served to you before was quite something in people's homes. Oh wow, looks delicious. Whatever I was making that particular evening would be cooked by everybody all over England. The day after I cooked a chicken with green coriander. They ran out of green coriander and Manchester. That's awesome, granted. There's not a lot of spice going on in the English families. That particular thing. They're not known for their food. Some ground spices. The supermarket started stocking the spices. So as I kept cooking, the nature of the spices and the fresh ingredients they stocked became larger. That's fantastic. People from Malaysia had never seen themselves on television as themselves. They'd been marked. They'd been seen in forms that they didn't always like but they'd never seen themselves as they were. Ordinary, wonderful people and cooking absolutely gorgeous food. They felt I was representing them. I would wear wonderful Indian cottons that I really thought was stylish and beautiful because I wanted to project an attractive India that had a sense of modernity. There was a deep, deep recognition and satisfaction that they were now on television in some way. I'm really proud of the program we did at that time. I think we'd aimed it for people who had never watched the Indian program before and I think they reacted very well to it. What I started has not died. That's the wonderful thing. It's been picked up by other people and it'll have a life forever now. Corbin's YouTube channel. I was just gonna say. Yeah, you picked right up where she left off. She dropped the baton. Thank you, queen. You quickly kicked it into the gutter. That's true. Yeah, I haven't posted in like a year. But it's fine. That's okay. I just had to win. That's what I blame everything on. That's awesome. Yeah, I obviously never heard of her. You've never heard of her? Yeah, never heard of her, yeah. Apparently, maybe she was just popular in Britain, maybe. Maybe that. Maybe so. Europe regions of the world. That's awesome. But also she looks like she was way before my time as well. Might even be before your time. Maybe so. She maybe, I mean, looks like she came just a little bit after Julia Child. 40 years ago. Yeah. That's what it says, oh, 70s? That would have been the 70s. Okay. Yeah, and Julia would have been in her heyday. She really started to pick it up in the 60s and 70s. So just before that, so. But yeah, to bring, especially to bring food with flavor to Europe. Oh. That's the thing about it. England is known for a lot of things. Genocide and called cloning as well. But they are not known for their food. No, but hey, a little shout out. Thank you for Shakespeare. He also stole that too. Nah. Debatable. The flavors is the one thing. Like we have, first of all, I was saying that Andrani's been cooking some amazing things the past couple of days. And we have a friend named Roshni who is a chef. She's like a full blown. Her big thing is to introduce people to Indian food in the shape of like really fine cuisine and to see it as more than just like a buffet style thing you get and it's all North Indian. And anytime we've eaten, they've come over to our place and she's brought food. We've go over to her place and she's making food. And the thing that just boggles my mind, and Andrani did this the other night too, is that they can get a level of heat without it taking away from the flavors. And even like some of the more gentle flavors that the dish is cooked with, let's say it's a fish dish or even a mutton dish can be mild flavored and you add all of these spices and seasonings, but there's two things about it. The first one being the level of heat that you can encounter but it not blow your mouth away. Like if you had a Serrano pepper, sometimes you can't taste anything because it's just you're fried. And then the other thing is the number of seasonings and spices and flavors that are used in Indian cooking are astonishing, just astonishing. And you taste things that like with other cuisines, I can kind of pinpoint the majority of things and there's maybe one thing. Most of the time I'm eating something and I don't even have a clue what that is. And Andrani or Roshni will say something and it's like, oh, I've never heard of that spice. I have a whole cabinet full of Indian spices from the channel. And Bong Eats, have you ever watched Bong Eats? It's a really good YouTube channel about Bengali food. And then eat. Excellent. Well, that makes you hungry. Yes, it does. Is Bong Eats has a video of some of the, I mean, they do a lot of dishes, great dishes, but they also have a video on what you should stock in your cabinets to cook Indian food. And you watch this video and it's just, and they're cool because they're like, okay, here's what you should have just as basic beginner expert and then they call it ninja style. And the things that you need to have in your kitchen to cook full blown Indian food is unbelievable. Black cardamom, I have that. Racist. I know. Gear masala, that's just a bunch of spices though. I hate mustard seeds. You know what I bought you mustard seeds? You know what I, why? They scare me. Because when they pop, they pop. I know, they do, they pop. Every single time. Okay, now, how do you handle, you may not do it as much as my wife does, but my wife is cooking stuff in the kitchen and I can't stay in the kitchen with her because it is just too spicy, the air, like I'm coughing and my eyes are watering. And she's just like, I don't know what your problem is, white boy. Well, it's a mixture called panche foron, which is a Bengali spice mixture of five spices, five spices, which has mustard seeds. In mustard oil, she's cooking it in the mustard and then she adds the red chilies. Oh yeah. Every time I used to cook stuff, I always basically halved any heat thing that was in it. Sure. I always tried to put it in it just so I could taste what it's supposed to taste like. Right. But I always basically halved anything that was in it. I must say, and I've said this before, you did surprisingly well in India. I was really concerned that it was gonna be. Rajasthan was really hot. Horrific trip for you. Yeah. But you did, you did good. Anyways, that was awesome. Let us know if you ever watched her back in the day and any of the videos we can watch down below. Juice!