Journeying from Mumbai to Lonavala: Unveiling the Culinary Secrets of Parsi Delights!

[@kurushdalal]

Thank you Keith

[@chefKeithSarasin]

Thank YOU. Miss you guys so much

[@The-Anonymous.]

​@@chefKeithSarasinThe video is so insightful of Parsi food and Kurush is the great host ❤

[@shkh4092]

Salute to you sir for the wonderful hospitality extended to the guests🙏🙏💐

[@vivekpatel8779]

You're a Gem of a Host!! Amazing Hospitality. This is what makes INDIA great.

[@kurushdalal]

Thank u :)@@shkh4092

[@vj3825]

Your respect for India is absolutely heartwarming ❤️

[@Codetutor-DemystifyCoding]

He hit the nail on its head when he said - "When some one says its food appropriation, its bullying". Food is there to be cooked, eaten and appreciated by everyone. If some one has issue with it, it's that person's problem.

[@chefKeithSarasin]

This. 100%

[@varunv.chadha492]

Of course, Keith, one would love to see the full interview. Indian food is so diverse that it would take a lifetime to sincerely acknowledge the culinary aspect of it . This is so well known that it sounds more like a cliche. | Would love to see you visit different regions of India and take back some parts of the Indian experience with you. All the best for your endeavors.

[@chefKeithSarasin]

That is absolutely the goal! I am trying to build this page to help support the cost of that which as you know is VERY high! I want to bring the viewers into the world beyond butter chicken.

[@jason19858]

We want more.

[@pmm2323]

​@@chefKeithSarasinmay I please see the whole interview?

[@siamesejasmine]

I WANT MORE!!!I want to see the interviews!! My dream is to visit Kerala! I want the beaches, the backwaters, tea plantations, mountains, elephants, tigers, monkeys, and everything in between! But most of all, I want the people, the culture, and the food! I am finding so much inspiration in your videos! I want to just drink it all in like you do! Watching you experience India makes me so happy!😊😊😊😊😊😊😊

[@chefKeithSarasin]

Love this. Ty my friend for watching and your comment. I hope you get there

[@SrikantPotdar]

Keith, this is just one region of Maharashtra state you explored. There dozens of regions you have to explore like Khandesh, Marathwada, Vidharbh where you will find another treasure of different regional specialities of spice blends of masalas and dishes. I am eager to see your further journey to other parts of Maharashtra. I would be happy to welcome you and take you on the trip of Khandeshi food and Khandeshi masalas.

[@chefKeithSarasin]

Thank you my friend for all this wonderful advice!

[@ap2149]

​@@chefKeithSarasinu explore Parsi dish which are not local as it has persian roots.. Even in Mumbai you will find thousands of local dish mainly non vegetarian perticularly sea food.. If u can try some local SKP vadval, Koli agri dish

[@kaushalsingh5880]

@8:40 you said, ‘ to experience the soul of Indian cuisine you have to go home’, so true 👍🏽

[@chefKeithSarasin]

[@lay6745]

Indians are the most hospitable people. I thought that was a norm everywhere. But now that I am out of the country for many years, this is not the same case with other country folks. I only wish people return this and be good to others as well and learn this fact from India. Thank you for appreciating the love showered on you by this gracious host.

[@chefKeithSarasin]

I agree it was amazing.

[@parassoni102]

What a privilege it has been to listen to kurush, through your lens and I'm really really moved by your Genuine love for India, Indians and Indian food... You can't fake this kind of stuff.. And it's also truly been a privilege watching and listening to you too Keith.. More Power to you, to bring out the best stories and may you continue to prosper, DESPITE your modesty and humbleness.

[@chefKeithSarasin]

This means so much. Ty my friend for your kindness.

[@beawatson8711]

What a wonderful insight into family and food. That interview was just a teaser…..more please! Loved his take on "appropriation".

[@chefKeithSarasin]

[@hnmsolutions1]

For Biryani -- authentic - I cook it in 'lagan' which is Copper degchi -- pot in which heat is distributed and maintained exclusively. Every 2 years I travel with huge copper pots from the US to Mumbai to have them tinned at the Pydhonie Copper Bazaar. The reason being, it is ten times cheaper in Mumbai to get them tinned.

[@chefKeithSarasin]

That's a great tip!

[@rick65341]

Mr. Keith I am eager to see you explore more of Indian cuisine. Your voice in narration is very calming to me. Also Please do post the full interview!

[@chefKeithSarasin]

Ty my friend

[@soulrider5655]

I have been following Keith since his days at Boston and making Aatma and his journey and coping with loss of mom. Now he is into journey of finding and learning about Food🙏🙏🙏🙏🙏. Can’t wait what’s ahead for him and all the best.

[@chefKeithSarasin]

My friend. I can’t explain what this means to me. I’m just an average man who is trying to live his passion and to read this means so much.

[@kunals8022]

Nostalgia!!! I love this upload because it takes me back to my childhood days .I can almost imagine the decadent bungalows in Lonavala, smell the rain in the soil and imagine the greenery and mountains around. Is the Indian gentleman's name Kurush? If so, I am glad he kept the original Persian name rather than Cyrus.Nice man.

[@chefKeithSarasin]

He is wonderful

[@shailendramhatre5108]

Keith keep it up

[@domtoretto4116]

This feels like an actual sneak peak inside the dish’s origins and is such wholesome content. Im a fan!

[@chefKeithSarasin]

Thank you! This is the goal of the channel.

[@ANINDYA-001]

I really want to watch the full interview. Beautiful place, beautiful food and beautiful people. It's really amazing

[@salempasangasp]

Would love to see you visit some wedding places to see how they make those delicious meals in bulk... Dont miss on that that's an unique experience. Cooking in weddings, devotional places are worlds apart even by standards of indian cuisine. Everything changes from the method to ingredients to techniques.. So do try it out if you get the opportunity

[@chefKeithSarasin]

This would be amazing!

[@themahesh2168]

Great guy's.... Welcome to Maharashtra ...

[@chefKeithSarasin]

Ty my friend

[@TheIceMan23]

appropriation never bothers me.. it's just food..it belongs to everyone and they should be allowed to enjoy it however they like and call it whatever they like. Samosa, Singhada, Samusa, Sambusa.. it's all good.

[@chefKeithSarasin]

Absolutely

[@rajguleria3862]

Great ..Video ....keep them coming Keith ...i am glad you could see the diversity of Food of India ...by coming here in PERSON !! May you have a wonderful stay in India !

[@chefKeithSarasin]

More to come! Thank you for the support and for subscribing! This means so much to me

[@munnakewat5619]

Welcome to India brother, hope you are enjoying our hospitality 😊

[@chefKeithSarasin]

I am!

[@AayushaShah]

Thank you @keithsarasin!! Grateful for your interest and love for our country and cultures! This video was just Wow!! So eagerly awaiting the knowledge Dr @Kurushdalal has in the full interview!

[@chefKeithSarasin]

Glad you enjoyed it!

[@AayushaShah]

You now have a Loyalist!!💯❤@@chefKeithSarasin

[@AayushaShah]

Looking forward to an in-depth cultural plunge into every region now!! Pleeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeease cover my favorites= Gujrati and ALL South Indian States as well!! 💯💯

[@BatfreakinMan]

this is literally on the level of Nat Geo documnetaries now. Apart from focus issues in the video, everything was absoultely perfect!! you should have millions of subs brother. Great content!!

[@chefKeithSarasin]

Wow, thanks! I really am honored

[@dabasisdutta]

Yes, want to hear your 2 conversations

[@indiasspecial...2372]

Keith sir you are amazing person,..thank you

[@rozario6700]

Very well made vdo. Chef, the way you devour and enjoy Indian food is amazing. I love how passionate and genuine you are in relaying the stories. Yes, I see what a treasure trove of wealth Kurush is, he knows his stuff! Would love to see the full vdo, please.

[@chefKeithSarasin]

So nice of you. Ty my friend. I released the full video! Check it out

[@JayKughan]

Would love to check out the whole interview with him. You mentioned there were 2 interviews, right? Yea, both the interviews. I love the way he talks & the history he knows & grew up with. Fascinating stuff. Wish I could have been there.

[@chefKeithSarasin]

On it.

[@varshanimbkar]

Home stay with delicious & tempting food...no words fr this family serve frm hearts ❤I hope njoy this family stay lots of abt food 👍..really u both atithi deo bhav(guest is god)🙏 incredible India 🇮🇳

[@chefKeithSarasin]

Thank you so much 😀

[@arun38541]

Please share the interview it's good to listen and broaden our vision on food in India for ourselves as well.

[@katkarsunit]

Hi Keith, Parsees are the milk in our sugar. They are the most lovable and sweetest community in India. They escaped religious persecution in their homeland and landed in India. We welcomed them and they have been nothing but sugar in milk. Their cuisine is really nice. You should try `Patrani Macchi` - fish marinated and steamed in leaves before you leave India

[@SunnySingh-mb4ez]

Beautifully presentation of terminology of the distinguished cuisines. kurush took the credit of being real host. Not to mention kieth is a very diligent and a totally devoted to indian cuisine.

[@chefKeithSarasin]

Thank you my friend.

[@dexterbraganza1463]

Wonderful episode... Hats off to your host Kurush 🙌 So amazing we definitely want more. BTW you are another step closer to Goa.😊

[@chefKeithSarasin]

Thanks a ton! Hahaha I can’t wait to be in Goa!

[@Rohit16feb]

We will love to see the full interview Keith. I love your passion for Indian food and really made you come to my Incredible country.

[@frizzyfrasher3400]

Truly Amazing explanation and in India every grandmother is like 70-80 years old and is hiding more than 200 dishes in his mind. That's really just forgetting people because of fast food generation.

[@chefKeithSarasin]

Well said!

[@nileshpatel199007]

2 years understand India it's amazing place of world different religions different languages different foods different fastival different traditions clothes it's amazing place of world

[@utkarshparate3333]

I like this series... Most of foreigners know only butter chicken and lil bit of few dishes in India... Indian culinary goes way beyond that... In every few hundred kms the taste changes, even the process of making same dishes also chsnges... A lot to be unveiled

[@chefKeithSarasin]

Soooo true

[@phzaveri]

Food and language changes every 50 km. This is a very endearing view into the history parsi cuisine and history. Please do share the interview

[@chefKeithSarasin]

Ty. I will

[@mishrarohit99]

I can only imagine what you guys must have felt in Lonavala. The hospitality, the tales, and the feeling of family must have been surreal. Amazing video and I wish you both the best in your journey to learn more about food and the whole culture that revolves around it. 😊

[@chefKeithSarasin]

So true! It was a memory I will cherish forever

[@svvm.sudhakar]

This video is so calm & relaxing.. 🩵

[@chefKeithSarasin]

That was my goal when I edited it. That is how the trip felt to me!

[@shashnksharma2840]

Would love to watch the interview ❤

[@jasbirsinghgujjar2189]

Your show is like learning for me. Stories , experiences, food , travel so much going on. Thanks for sharing video and thanks to Dalal sir for hosting you.

[@chefKeithSarasin]

Wowwww. Ty so much. This is THE reason I do it

[@jasbirsinghgujjar2189]

😊😊

[@Radicalist-Manifesto]

Kourush, is the original Persian name (as it was pronounced) of Cyrus, as in Cyrus the great. That pre Islamic Persian culture survives in India, and has all but been smothered in its homeland. No doubt it is also reflected in the food. But this household is a classic amalgam of what is India really in terms of food. An amalgam in the most wonderful way imaginable. Bengali and Parsi are the two most delightful food cultures of India. As a true blood Bengali whose partner is from the North East I can vouch for that amalgamation of wonders. And here we have a Parsi man and a Bengali woman in the house. I can smell the food from the video. Please do upload the full video of the interview. Will look forward to it.

[@chefKeithSarasin]

Thank you for this comment! I definitely learned so much!

[@bobbyeapen6049]

Now that's what i'm talking about. I want more.

[@chefKeithSarasin]

Hahah thanks. I’m learning and growing

[@bobbyeapen6049]

@@chefKeithSarasin Wanna see you check out each region (if you don't have time, each major region), and show the cuisine. Like North, vs NE vs, S, NW. The list of things you needs to try is endless, but yah... i'm learning as well, through you.

[@luziiluizth.8742]

My favourite channel Awesome awesome sharing Really enjoyed watching Thanks for sharing this with us See you again take care Keep intouch ❤️

[@chefKeithSarasin]

Thank you so much 👍

[@singhnishantin]

plz release the entire video, btw this video was amazing love the video

[@chefKeithSarasin]

Thank you my friend!

[@swathichaganty1997]

Would love to see the entire interview, if it is not out already. Loved your videos. :)

[@chefKeithSarasin]

I'm working on it. Ty so much

[@shoninu]

Lovely video. More from Kurush please 😊

[@chefKeithSarasin]

More to come!

[@paulwood5803]

I would love to hear more of these interviews.... utterly fascinating and I am so jealous of your experience on this trip.

[@chefKeithSarasin]

More to come! Thank you for watching

[@PradeepRaajkumar1981]

Parsi food in MUMBAI heaven... I love Pomegranate RICE...

[@koushikchakrabarti8239]

More more more!!

[@jennifermithaiwalla5850]

Parsi food amazingggg dhansak and partra ni macchi is out of this world...

[@chefKeithSarasin]

It really is!

[@irismassil5621]

Beautiful Episode . Love it

[@chefKeithSarasin]

Ty so much for watching

[@shubhounofficial5125]

Hey chef since you are in mumbai ( i hope you are still in mumbai) you should go for a dining experience in the bohri kitchen.. its hosted by Munaf Kapadia... (remember the name because there are many counterfeits).. he and his mom do the whole thing where you will learn about the food+culture+history... They were active before covid.. i dont know if they still hosting the bohri kitchen or not.. bur its worth a try... again there are many copy cats.

[@chefKeithSarasin]

Thank you so much for this tip!

[@ajaynegi5158]

Such a beautifully shot video!

[@chefKeithSarasin]

Ty so much. Ishan, my good friend, helped

[@RaviSingh-lj3yu]

Can we have both the interviews please ? He sounds soo interesting and passionate about food. Would love to hear him more.

[@chefKeithSarasin]

Yes you can!

[@mrutyunjayamallick7222]

Awesome 👍...do show the full interview.

[@khushbuanand3391]

You and your videos have a beautiful and peaceful vibe. ❤

[@chefKeithSarasin]

Thank you so much!

[@khushbuanand3391]

@@chefKeithSarasin 🙏🙏

[@ManeeshSolankiYT]

Yeah, we'll definitely like to listen more from the gentleman 👍

[@chefKeithSarasin]

More to come!

[@iamranjith08]

Keith u have come to south u feel like another country u have tell that word definitely

[@rohitrishabh1600]

We can feel the passion about the food in the video 😊

[@chefKeithSarasin]

🙏🏻♥️

[@katkarsunit]

hey you had the Patrani Macchi!! Awesome!!!

[@chefKeithSarasin]

Hahaha yup! Ty for the comment my friend.

[@katkarsunit]

@@chefKeithSarasin You need to try Salli Boti which is mutton meat with fried potato slivers. You can get it in Mumbai in Cafe Brittania or Jimmy Boy restaurant. And if you end up going to Cafe Britannia then you need to have the Berry Pualo also and as a dessert ask for Lagan Nu Custard.

[@ANNIMBANERJEE]

Want More 🎉 !!! Upload both, full length, if possible.

[@anindyabakshi2010]

I want more. Please post the full interview🙏

[@manishathakur1503]

We want more wow ❤he is gem of a person

[@tiaskatta318]

Mumbai ❤ now Lonavala ❤ 🙏

[@surojitroy9305]

Good man... being so appreciative and that’s what makes ya good person..

[@chefKeithSarasin]

Just honored to learn

[@surojitroy9305]

@@chefKeithSarasin hope people on this planet realise.. god bless bud...

[@ShyamHazari]

Keith, you are the best.

[@chefKeithSarasin]

You are! 🙏🏻

[@ArupBhanja]

Lovely vlog and explanation of the food as part of culture...

[@chefKeithSarasin]

Thank you so much. Will continue

[@bhonsle-family]

You go anywhere in india in any house in India you will be more than welcomed. Athithi Devo Bhava अतिथि देवो भव

[@JohnFern666]

would love to see the interview in its entirety.

[@newdailydosetv]

Wow, great guy. Don’t miss to eat missal of Pune

[@PradeepRaajkumar1981]

Ultimate... mate... Lovely Chef Heavenly.. CHAI Is our redbull and BLACK TEA Lemon GINGER

[@maharshistudios]

just keep going. explore alot. and definetly an interview

[@manusukul7497]

Awesome! Awesome! Awesome!!!

[@chefKeithSarasin]

[@patkars]

Nothing but love ❤

[@chefKeithSarasin]

Same.

[@sameersinghpardesi5716]

Full interview please

[@Sandeepparab1]

wht a delightful episode.....

[@chefKeithSarasin]

Thank you so much for watching and subscribing!

[@hnmsolutions1]

Bengali food is cooked at our house in New Jersey too. We use pure mustard oil -- 'Kacchi Ghani' You will lick your fingers and refuse to leave.

[@chefKeithSarasin]

Sounds amazing!

[@businessswot1003]

Ghats yatras are taking place visit GODDESS EKVIRA near lonavala

[@mayurna1808]

Plz explore West Maharashtrian food ..Pune , Nashik, Kolhapur and Konkan region there are so much unique cuisine in these places

[@ravikrishna4244]

Absuletely amazing ❤

[@chefKeithSarasin]

Thank you so much!

[@mesajongte]

I wish you could visit Northeast India, my place. The food culture is totally different from the mainland. My India is so diverse in all aspects. I love North Indian cuisine the most. I miss those small dhabas run by Muslims in Old Delhi. Just the thought of slow cooked beefs in copper pots on a charcoal stove makes my mouth water. During my college days in Delhi you still could find beef dishes in small localities. Buffaloes will never match the taste of those. 😢

[@chefKeithSarasin]

I really hope to! The northeast is so amazing to me and so much to discover

[@sjain9383]

Superbbbb

[@chefKeithSarasin]

Thanks 🤗

[@NikhilChaudhariimbevda]

Chef Keith the Parsis are the community from modern day Iran (then called Persia) they are Zoorastians a community originally inhabitants of Iran but due to Islamic invasion came to India..and have stayed for hundreds of years assimilating in Indian community.

[@chefKeithSarasin]

Yes. Learned that. Amazing story

[@NikhilChaudhariimbevda]

@@chefKeithSarasin The community even though tiny has made a huge impact on India due to their culinary, hard work and their nature..Lovely people (blessed to have known few from the community). Kurush Sir is an inspiration and having had the pleasure to meet him in person..treasure trove of information he has..You are luck Chef Keith to meet such a legend in the Indian food industry.

[@ArupBhanja]

The Patra ni macchi is similar to Bengal's Paturi also made from fish wrapped in banana leaves

[@chefKeithSarasin]

What is the difference between the two dishes?

[@aadeshanand9014]

Ohh mann great video❤

[@chefKeithSarasin]

Glad you enjoyed!

[@Civil_inside]

We want more

[@upresins]

Would love to see more!

[@gregoriphilips]

Hey Try aagri Koli food ,that has entire different level ,where burnt coconut flafer makes the lamb meat and chicken gives different blend ,the aagri and kolis Are actual lacalites of Mumbai they prepare meat masala of their own style the blend aroma of masala literally penetrate into head ,compare to other this is entirely a different.This is Greg From Navi Mumbai, Appreciate and Thank the way you are giving so much respect to Our India food Thanks chef .

[@chefKeithSarasin]

Hey bhai. Ty for this comment. I def will!

[@Krishna.54]

Super awesome 👍👍

[@penguin_88]

We want more of interview.

[@ParantapSharma]

The small car is TATA NANO, TATA is an emotion in Bharat.

[@gauravipal9518]

I want more of the interview

[@chefKeithSarasin]

I just released it! Check my page

[@svvm.sudhakar]

And, I want more.

[@kaushalsingh5880]

Want more of the interview

[@hnmsolutions1]

I cook atleast 2 times a month -- patrani macchi - Pompfret fish and Chicken Farcha in New Jersey. We get plaintain leaves and fish from the Asian Store. Stop by in New Jersey and you will drool.

[@g33k240]

Chef you gotta visit Kolkata anf try out Bengali food!

[@yogeshmurgude]

Yes, to truly know Indian cousin, you must visit homes.

[@ratishkumarraju761]

Welcome to my country 😊

[@kasturipillay6626]

Kieth hope you having, yogurt or lassi for the tummy. Too much spice can be overwhelming . Anyway, I enjoy your content. Thanks. ❤❤😊👍👍

[@chefKeithSarasin]

All good!