Ranveer Brar makes INDIAN CHINESE Fried Rice - Pro Chef Reacts

Cleansing my palate from some of the trainwrecks I've been reacting to with the sultry voice and exquisite cooking of Ranveer Brar. Jack and Kay could learn a lot from his videos.
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#reaction #cooking #eggfriedrice #omelette #ranveerbrar
#eggrecipe

[@raunaksingh2175]

indian chinese is one of the best fusion cuisines in the world

[@a.v.y8331]

especially because it's been happening for a couple hundred years already!

[@devynkumar1997]

All indian food is fusion Fried Rice is as Indian as Biryani

[@nrjar]

​​@@devynkumar1997 Not all but yeah there are many which is not surprising as India being the epicenter of spice trade for thousand of years. We have this habit where we make any dish ours lol

[@rishavjain1867]

​@@devynkumar1997 All food in the world is fusion by that logic bozo 😂

[@kvin9210]

@@devynkumar1997 not really. Not all Indian food is fusion. Some are fusions but many are local and originated in India itself.

[@caseyrogers573]

So I’m a chef and my wife is Indian and she’s always sending me Ranveer Brar videos. The dude knows his shit. I think he had a restaurant in Chicago for a while too.

[@harshitabhuyan8892]

He is a judge on MasterChef India. He's a big deal. A celebrity chef.

[@manin4568]

He was once a president chef 😊

[@caseyrogers573]

@@harshitabhuyan8892 Oh yeah, I’m very familiar with him.

[@namratasingh1723]

I have cooked multiple of hai recipes and I am blown away by his understandings of how two ingredient do or don’t work .. either ways aside from his baking recipes (cause I have not explored it more ) all other recipes of his are the best

[@KaiserAfini]

I can tell. He is calm, confident, in control. He clearly researched the story of the inspiration dishes and why each step is done. He is also clear and concise in his instructions, a perfect example of how a great chef teaches.

[@LauraTeAhoWhite]

Indian Chinese and Indian Italian are some of the best culinary fusions ever developed. Indian pizza and Hakka noodles are so good.

[@yugmathakkar4023]

Indo-Chinese is the god emperor of fusion cuisines!

[@carlos_herrera]

I love Indian Chinese food, maybe more than the original due to the extreme spice level. We actually have an Indian pizza place that just opened nearby. I am interested to try it. They will have a tough audience, as I live in arguably the pizza epicenter of the US, but so far they have some good reviews.

[@nnex]

You better be non Indians saying that or else it’s a moot point lol

[@DVVK99]

@@carlos_herrera if haven't tried tikka masala pizza, you're missing out

[@prasadchaturdesale5795]

Indian italian is atrocious though

[@RKNancy]

I don't think Indians will take too well to egg omlett that's raw in the middle. I guess that's what you were expecting the whole video but we Indian kids have it beaten into our heads by our mothers to not even eat slightly raw eggs. And I think it's a good thing cause no egg farm here will sell pasteurized eggs. Plus, considering the food poisoning incident that happened in Spain recently, we are better off eating fully cooked eggs.

[@Sarthak_Joshi]

@Zed Kay That statement is dumb on so many levels lol

[@hannahpumpkins4359]

Eggs don't need to be fully scrambled etc to be cooked - a creamy egg is still cooked.

[@Sarthak_Joshi]

@@hannahpumpkins4359 In India, not many people like creamy eggs. We like it fully cooked. Similarly, soft boiled eggs are also not popular here.

[@celebslive1660]

​@@Sarthak_Joshi as a vegetarian country they expect to much from us😅... We are newbies

[@hop-skip-ouch8798]

@@Sarthak_Joshi I won't say not popular. It's just too tedious so no one bothers with it.

[@mukulbajpai6190]

Fun fact: Sugar making process first went from India to china along with the Chinese traveller/monk Xuanzang ( Hsiuen Tsang) whose travels and story inspired the novel Journey to the West. Then in 19th century the process came back to India (industrialised) with the Chinese. One of the common names for Sugar in India is Cheeni ( means Chinese signifying its origin).

[@Astavyastataa]

I always disliked that word because I grew up calling it “shakkar”, which is cognate with “sugar” and similarly derived words.

[@bhavjotsingh5820]

A note on the word "capsicum" for anyone interested: In Indian English and I think some other varieties as well, capsicum is used to refer to bell peppers. I've also seen it used once or twice to refer to hot chilis as well, but I more often hear people use chilis or mirch for them. In botany, Capsicum (family Solanaceae, the Nightshade Family) is the genus for all edible pepper varieties, with the exception of the not-closely-related-at-all peppercorns (black/white pepper) which are in the family Piperaceae

[@sagarsk6101]

Mate, wish you were my Botany teacher when I was studying NEET :P Your explanation was so cool! Thanks a ton ✨🌸

[@KUsery42]

Word. Was gonna say that “capsicum” as a culinary word in western Europe (gestures vaguely at that part of the map around the UK bits) generally means the heatless (sweet) varieties of peppers as well, and as you mentioned is also often the English word for that kind of heatless pepper in some other Asian countries too. iirc, poivron is the French equivalent? Could be wrong on that one tho. 🤔

[@speakp4ngolin]

@@KUsery42 Yeah we use capsicum in southeast asia too. No one really uses the term "bell pepper"

[@ozmartian2]

Its called capsicum in Australia and New Zealand too

[@bhavjotsingh5820]

@@sagarsk6101 Aw thanks! I really appreciate that

[@1983simi]

Indian-Chinese is one of the most successful fusion foods. It's really something entirely on its own. Has nothing to do with any actual Chinese cuisine and is very different from traditional Indian flavors, but it hits the spot so damn well, especially between 11pm and 4am XD

[@Your_real_dad]

Chili paneer 😂❤my fave

[@shivangiagrawal2665]

Indo Chinese at night tho

[@anirbansarkar364]

yeah it's more like Indian tibetan food fusion

[@AsitdyaDsr]

It s inspired by Chines immigrants /sishes but heavily Indianised and invented new dishes here . Awesome taste.

[@harkiratsingh2872]

Hi Chef! Indo Chinese started out from Tangra... Which is now a part of my city - Kolkata. We still have a China Town there, with restaurants and eateries run by Chinese descendants of the original immigrants. Fried Rice is a very small part of Indo Chinese fusion cuisine, and there are many more amazing dishes like Chili chicken, Schezwan Noodles, that are served in Tangra. If you're ever in the city, make sure to head down to Tangra Colony.

[@hop-skip-ouch8798]

Do you speak Bengali?

[@harkiratsingh2872]

@@hop-skip-ouch8798 yes

[@recipesandsongs8050]

My hometown!!!!

[@ArupBhanja]

Also Tiretta bazaar where you get delectable breakfast all Chinese

[@Lo33y_]

I think the reason he made the egg the way he did instead of the runny curds closer to french omelettes is cause we dont really eat raw eggs in India. Its even to the point where my family wont even have mayonnaise cause of the raw egg.

[@ChefBrianTsao]

Ooooh! That makes A LOT of sense!

[@mixfy926]

​@@ChefBrianTsao Indians dont eat any meat, egg raw. The so called caviar the west calls delicacy and is expensive which they almost eat raw we in India get free normal fish eggs while eating fully cooked fish. Ofcourse caviar comes from specific fishes. We may not have those specific species of fish bur we do eat fish eggs cooked. The concept of rare, medium rare, is not in our vocabulary. The first reason is because most of us dont eat beaf, pork etc. However some states of India does allow beaf and pork. Similarly eating raw meat or egg is a no-no for 99.9% of household. Also the way the western chefs cuts their meat like chicken, mutton, beef, pork etc. and have parts of it like tender loin etc. we hardly have those cuts. Our butchers cut just normally in local shops, we do get boneless chickens where even the skin is taken out, maximum Indians also do not eat the head or chicken feet like how its a food item in south east asia. For mutton the butchering process is plain and simple because it ultimately becomes into a curry or kebab. However minced chicken or mutton is available. Here we call mutton to be goat meat. In a country with 40% vegetarian, Eggatrian etc. our meat or non-veg food habits are bound to our religious practices. Some houses consider onions and garlic as non-veg so during certain festivals or celebrations those are not at all touched or even brought into the house from shops, specially for people who eat eggs, meat, milk, but would cut those item out due to the celebration completely. The reason being Onions and Garlic are warm it is used in curries specially in our meats to enhance taste as paste as well as enhances the umami flavour and has a certain smell. Eating onions warms out the body. While others are absolute vegetarian either due to religion or due to medical or personal choice. If they are due to religion non-veg food will hardly enter their home. Also there are certain households where during religious festivals non-veg food hardly enters in the house specially respecting the kitchen but can eat non-veg out of the house either if no other veg food is available or if its their personal choice. And their are another group of vegetarians who will not even eat the food made in the same utensils as non-veg, similarly in a group of friends if they eat non-veg food by chance they will have to go home and shower immediately before entering the main space of the house but till then they cannot touch anything inside their house, some of these are due to religious practices. So there are many such rituals depending upon households and the God they follow within Hinduism. Therefore eating non-veg food heavily differs even among Hindus of India.

[@akankshapatwari4167]

I agree with you, can't stand runny egg yolk. I actually gag

[@AS-jo8qh]

​@@mixfy926 40% is inaccurate. It's 29% who are vegetarian

[@whatever-yq5eh]

​@@mixfy926 90% accurate if you are from south india. Here its something called madi...sometimes even if 1 person in the house dsnt eat non veg utensiles are separated so that on festivals we dont have to worry about using the same vessels.

[@user-gn7qb9ow4b]

This culture mix is amazing. His techniques were amazing. W Chef ranver.

[@akankshapatwari4167]

My husband actually taught an American chef the thin omlette. He goes on work to US. One of the hotels he stayed at had buffet breakfast with eggs cooked to order. He showed the cook the Indian style thin omlette. The chef was equal parts horrified and intrigued.

[@spdcrzy]

LOL. I think it's because as Indians we're used to things like dosa and roti and puri, which are all actually quite light and thin. So having an omelette match it is only logical.

[@penguinchris796]

I think the idea behind water helping the omelette to be thinner is that the egg mixture is thinner and therefore less egg can spread over a wider area, when the water cooks out the thinner egg is left behind. You could just as easily do this by placing enough egg to naturally fill half a pan and just move it to spread it out though.

[@harshvaghela47]

I've been doing it since forever and in my opinion, adding water makes omelette more fluffier.

[@Checkmate1138]

But definitely on low heat, or you won't give the egg the chance to spread out anyway.

[@coolbruh6779]

"Capsicum" is used when referring to bell peppers, but you will see the internet say that it also means chilli peppers, but thats misinformation, because "mirch" is the hindi word for chilli peppers as Ranveer uses pretty often. Also ginger is heavily used in indian cuisine. Imo after onions and garlic, it is one of the most used ingredient in any dish. I also like how this was basically a vegetarian dish (even though uncle roger would disapprove), but this recipe can also very easily work with meat, but it has to be chopped into small pieces like he did with the vegetables, like yangzhou (apologies if mispelled) fried rice.

[@miah5561]

Most egg fried rice he reacts to are vegetarian. Heck even regular egg fried rice is vegetarian.

[@coolbruh6779]

@@miah5561 Its a matter of definition. A lot of people dont include egg in vegetarian things. And before you say "thats vegan" no vegan means no animal products whatsoever.

[@miah5561]

@@coolbruh6779 I guess it depends on region because eggs are seen as vegetarian where I am.

[@coolbruh6779]

@@miah5561 region, religion, personal preference even

[@miah5561]

@@coolbruh6779 yes sir

[@u140550]

0:06 😂 “that isn’t a complete disaster” what a mood, especially with Jamie

[@ChefBrianTsao]

😂

[@alexandresobreiramartins9461]

Great dish! I wanna see Uncle Roger react to it and complain that the vegetables are ruining the dish because vegetables taste like sad! Hayaaa!!!! (I love vegetables, by the way, Fuyooo!!!)

[@rasmim231]

We indian love vegetables 😋

[@inderwool]

He gon be so mad the chef didn't use leftover rice

[@Kathakathan11]

We put veggies in everything, cabbage rot, radish roti.

[@Excited_Electron]

Uncle Roger is gonna be so upset on MSG that He's gonna put his leg down 😂

[@salempasangasp]

Uncle Roger knows well if he criticised Indian food the wrong way people will get mad. Cos one theres a huge viewership from india and two usually Indian people know there stuff when it comes to cooking esp with rice and spices afterall its a place with over 1000 rice varieties and almost 75% of all of world's spices.

[@mmaheshwary]

Brian, you need to explore Indo-Chinese cuisine. It's the last great addition to Indian food culture that has modified food habits of every strata of Indian society.

[@wiltchamberlain9920]

Great video. It's interesting to see this fusion cooking of various countries put together into a fried rice. It's great because it shows that yes, there are many ways you can make fried rice. You can change a lot about it. But, you still must have proper techniques. And Chef Brar DEFINITELY has proper techniques. Also, shout-out as well to you making so much noise about white pepper. I'd picked up some at the international market a while back and it's almost entirely replaced black pepper in almost all my cooking. Love the stuff. Can't get enough.

[@ChefBrianTsao]

That’s awesome!!! 🤘

[@mayank9487]

Indian Chinese is really different from traditional Chinese food. It came to India hundreds of years ago when chinese travellers settled in India in Kolkata and adapted their food to spices. People usually confuse indian chinese to Chinese food.

[@salempasangasp]

Most indian households make the rice using the boiling method we boil them to cook and then strain the excess water making the rice fluffy at the same time not so sticky. Atleast in the South we do it that way

[@devyani2512]

In the east too. Boil and drain. Perfect rice every time.

[@o0...957]

In the Northeast we don't drain rice unless it's Basmati or parboiled rice(In other words very rarely)

[@tivo3720]

​@@o0...957Assam has a type of sticky rice ... I heard about it

[@u140550]

This is the argument that I’ve been making with people in the comments telling me they can make things the way they want, and explained that don’t mind innovation; but the fundamentals need to be there. This was a perfect representation of this!!!! Now I wait for more reactions, and your Bobby flay win!!

[@nineboneable]

A small amount of Water in the egg(s) prior to scrambling is an emulsifier. It guarantees that the white is thoroughly blended with the yolk before cooking. This is something I learned from America's Test Kitchen (Cook's Illustrated & Cook's Country). Now, you do have to spend a solid 30+ seconds whipping the egg(s) to ensure a good emulsification. If you want your scrambled eggs to be fluffy, use whole milk instead of water. 🥰

[@voidmain9519]

Yes. Adding little milk also reduces that eggy smell. I love my omelette that way.

[@djram2nv]

Capsicum is basically a bell pepper. Indo Chinese food has become very popular in the last decade especially in our bar and grill places and Indian weddings in the UK. Chilli paneer and chilli chicken being two of the most popular dishes

[@benjaminbouyant2675]

this is pretty common where I live, in fact it used to be my school lunch when I was a kid, my mom makes it now when she can. Hopefully, I can make some for her sometime soon

[@Kazuha-jd3fl]

You got fried rice for tiffin? I got maggi,MAX

[@benjaminbouyant2675]

@@Kazuha-jd3fl at least you didn't have to suffer the dreaded boiled egg

[@Kazuha-jd3fl]

@Benjamin Bouyant omg yess I always brought that back

[@NostalgiaforInfinity]

What the hell kind of Indian name is "Benjamin Bouyant"? How many Indians are named Benjamin? Or is it some pop culture reference?

[@Kazuha-jd3fl]

@@NostalgiaforInfinity how does that matter gawd

[@riyachandavale2599]

Indians tend to like fluffier and separated grains much more therefore, we boil the rice instead of using a cooker. Cooker makes the rice sticky and moist just like the chef mentioned and what's the use of using an expensive grain like basmati if you are going to make it sticky. As far as everyday, we do use a cooker for times when we dont wanna add alot of effort ;)

[@22martinez1]

That's one of the most impressive fried rice dishes I ever seen and it makes me want to make it.

[@debayondharchowdhury2680]

There's a Chinese community here in Kolkata. The place is called Tangra. There are some restaurants there with traditional Chinese food. Restaurant buildings are in Chinese architecture. They are unfortunately a neglected minority community in Kolkata, West Bengal. Govt. should've taken steps to conserve this community but unfortunately the incompetent and corrupt govt. of West Bengal under Mamta Banerjee does nothing.

[@Jinzo05]

It's very nice that he did multiple presentations, so that if you're interested on challenging yourself you can try the advanced method.

[@ChefBrianTsao]

Yes, that was a great touch to the video!

[@shepherdsgamingrun]

IIRC, light soy sauce is not the same as the abomination that is low sodium soy sauce. The primary difference is in how black the finished product will turn out, with dark soy sauce really staining the food with a beautiful black sheen. For the aesthetics of Ranveer's fried rice, light makes for a better finished product.

[@pushkardesai7740]

Bell peppers are capsicum in India and even here in Australia! Coriander is cilantro in the US!

[@koobuh6338]

Congrats to you and the LB boys for opening for Nekro! Caught them a few times at smaller venues in the Denver area and they always impress, hyped to see the band grow!

[@VerhoevenSimon]

Ranveer never fails to please.

[@ZulqarnainAidil]

I actually really like my veges crunchy, especially carrots and cabbages. If I was cooking it for myself, I would actually add it in with the rice or last. Of course, if I was cooking for others I will cook the veges first, which is why I refuse to cook for others.

[@vasudhasharma5532]

😂😂😂😂😂

[@thejunglekitchen]

Chef Brian, you have absolutely made my home cooking better! I used to be a bit lazy with my veggies, and not cook enough of the water out before adding the next ingredient- now I really take my time to make sure this step is done correctly, and it makes the dishes sooo much better. Thanks for kicking my lazy butt! lol

[@gauravshukla71]

I'd highly recommend you try Indo-Chinese cuisine. I live on the east coast and in NE US, where you are, and the mid-atlantic, there's a huge Indian American population so these restaurants are relatively common. There used to be a place on Murray Hill in Manhattan called Chinese Mirch which I really liked but it's closed last I had checked. I'm sure there are more. Probably my favorite fusion style

[@ddh_ddhddh_ddh3436]

Indian fried rice is usually accompanied with a gravy which is very similar to this and has various styles it can be a red colored schezwan sauce or manchurian balls with gravy (manchurians are like wanz they're made of grated cabbage carrots onion cornflour some flour garlic ginger and green chilies and then some vinegar and soy sauce then deep fried which are added to such a gravy) or a burnt garlic sauce. We like saucy fried rice although I personally like it with or without. We even also add fired marinated paneer or eggs or chicken and mushrooms too or sometimes they add the fried manchurian balls in the rice. And that's the final dish and in starter courses there's a literal fuck ton of dishes be it either veg egg based or chicken or even fish.

[@garyparansky8285]

Brian, light soy sauce IS regular soy sauce. You may have gotten it confused with low sodium soy sauce. There is also a dark soy sauce, which is added strictly for color.

[@user-lv6rn9cf8m]

In most of the west the dark soy sauce IS the regular soy sauce. Often the only type of soy sauce people know of even. Black and extremely salty.

[@garyparansky8285]

@p you may be right. To most, soy sauce is generally just soy sauce. Unless, specified it has some other flavor element, like mushroom or something. But people in the west that actually do cook Asian food, know the difference between light soy sauce, dark soy sauce, and low sodium soy sauce. Which often gets confused with light soy sauce by people that don't cook East Asian food.

[@user-lv6rn9cf8m]

@@garyparansky8285 Yup, I think it's sad because people miss out on the flavor. So many people actually only use soy as like a coloring.

[@davidens8204]

Capsicum is the vernacular term for bell peppers in some countries like Australia .. additionally, it is what gives various chili varieties their spice level or Scoville units in spiciness

[@-EchoesIntoEternity-]

capsaicin is what determines spiciness scoville units. capsicum is just the overall genus name of peppers

[@yugmathakkar4023]

Wouldn't call it vernacular but okay.

[@tildessmoo]

​@@yugmathakkar4023 Just curious why you wouldn't call it vernacular? Given that "vernacular" just means the ordinary speech of a given region. The given region in this case being "some [English-speaking] countries like Australia." Is it a word that's used in formal settings where prescriptive speech rules (like "first person pronouns must go at the end of a list") should be followed but not in ordinary conversation? Like, a newscaster might report on a capsicum blight, but your neighbor would say there's no peppers in the store?

[@sapanoop]

Looks like the word capsicum is commonly used in Australia, New Zealand, India and Singapore

[@wykydrone]

Try white pepper in general, it's delicious. Also, I was frying up some spicy breaded chicken and decided to reuse some of the cooking oil for my rice. Because the spice from the breading ran off, it added a nice kick to said rice.

[@veilexor4165]

Love the ffak hoodie and the killswitch photo frame. Love your vids man 🖤

[@captaindelta43]

Two of my favorites chef on the internet

[@drunkhas]

If anyone wants to check out an outstanding version of what Chef Brian is describing at 20:20 look up Kichi Kichi Omurice, Chef Motokichi is the absolute master of that.

[@elle7739]

Chef Ranveer always has customised recipes for the average Indian household and uses techniques that Indians use and ingredients that most Indian pantries would always have. I've used so many of his recipes to cook everyday meals over the years. He's my favourite chef on the internet along with Marion Grasby, Yeoung Man and Chef Andy.

[@serpentblade8704]

a lot of Indians, especially boil rice instead of pressure cooking them or using a rice cooker, since it's easier to keep checking the rice for the right amount of being soft yet sturdy, some people for certain dishes prefer overcooked rice some for undercooked and for usual dinners of SAMBHAR and RICE they prefer almost perfect cooked rice. AND boiling rice even the starch is removed with water.

[@sammy.3152]

nothing can beat a good old Desi-Chinese

[@gangie]

I hope this doesn't anyone from chinese ancestory but indo chinese chicken fried rice is one of the most exquisite foods I've ever had the pleasure of eating, it marries the technique of chinese fried chicken with the masala flavors of india and its just legendary how flavorful and tasty it is

[@launchhaydes]

And all Japanese chefs are balling their eyes out after watching this omurice 20:36 😅😅😅😅

[@surajitdas7695]

Fr😭😂

[@otterspotter]

Capsicum = peppers, my man. Love your show. I really love this dude's cooking. He's got a new fan.

[@pseudonym9215]

The Indo-Chinese food you get in India is not usually this fancy, the rice is tossed around a lot in a wok. This looks like a fancy restaurant version. And i think he used cornstarch to thicken the sauce and did reduce it.

[@damrielkaari3718]

"Capsicum" is a family of peppers that produces capsaicin for heat. Another family of peppers produce Piperine. (Piperaceae) Such as black/white pepper.

[@inflatable_friends]

Congrats on 100k man!

[@ChefBrianTsao]

Thanks!

[@thedipsomaniax]

Great review! I also wish the captions did justice to his wit and continuous stream of charming humour. The transcriptions, well meaning as they might be, completely dilute the personality and intent of the good chef. My Indian friends would agree.

[@maitrayosaha1884]

Capsicum is what we use to call green bell pepper. We usually call the yellow and red ones as bell pepper and green one as capsicum

[@rn2787]

That's why I watch so many channels that eat different diets from mine. They might not eat like me, but I enjoy their content and I get inspiration.

[@sreeniv09]

We Indian women we really cook evreything at home, like we see youtube recipe and we just cook. and they come out well . But when we see shows like this where people give so much information, arts and science all together, I just wonder thier is a great science behind what we just do everyday!

[@carlos_herrera]

Capsicum is Indian/British for bell pepper in case no one already replied.

[@Furrina89]

5:05 - Capsicum is green bell pepper. It is very commonly used in Indian cuisine as opposed to red or yellow ones which are considered "exotic". Capsicum/green bell pepper goes for about 15-20rs for 250gms while red/yellow ones go for 50-100rs depending on the location. It is called "Shimla Mirch" in Hindi.

[@hteekay]

I think why you pair long cut vegs for noodles and small cubes for rice is because of the utensils you use to eat them with. Chopsticks are suitable for long strips and spoon for eating small grains

[@foodie8790]

Capsicum is the scientific name for referring to pepper's fruit. because "pepper" could mean spice. the plant leaves or the fruit... i remember working in Hakka place they said it's like coriander, cilantro, and roots (which the west doesn't often use). what's his saline solution? 2% 5%? lol

[@SouravKumarRoy651]

Indian Chinese cuisine was invented in the city of joy 'Kolkata' around 200 to 250 years ago

[@roldanpaditjr.4295]

Capsicum is also known as bell peppers. When i was working in Dubai capsicum is the term they always use but for some foreigners they say peppers or bell peppers.

[@rasmim231]

We just love chef Ranveer ❤❤

[@confreeknor1]

Also dayum that looks so good...

[@vixenligon1167]

A Cooking With Dog clip!!!! I love that channel. I learned what capsicum was when a few cookbooks had a few recipes with it. Now when I see the word, I think "okay, bell pepper" lol.

[@vixenligon1167]

whenever I think of the show, Cooking With Dog, I think of it in francis's accent ( the dog host) saying the Channel's name.

[@bhumi5960]

Indian chinese cusine has a specific history and ancestory. I would love if you explore more of these dishes brought from china and modified to indian taste.

[@sunisbeautiful8695]

In India we don't eat stale food or food of yesterday. In india Ayurveda it's called stale food aka one without life. So fresh food is made and one has to consume within 2 hrs. So we make rice always fresh

[@RuthwikRao]

yeah I don't know about that. Temples themselves don't follow this, cuz they'd be serving prasada all day and the kind of food they give has to remain good for a longer period of time, which is why they popularized dishes like Avalakki/Poha, Puliogre, etc. And at homes, it is very common for one to cook rice for lunch in the afternoon and use it for dinner in the night.

[@salempasangasp]

Bro you never heard of traditional dishes like kool,kanji etc these are prescribed per ayurveda itself and are made using day old ingredients 😂 know your stuff before telling such bs

[@ad2050]

Indian Chinese is incredible. I love it. There are a few places in London that serve chicken triple schezwan fried rice. I had it first in Mumbai whilst on a business trip & immediately felt in love with it.

[@maksimvucetic3205]

Capsicum is australian version of the word bell pepper, or any kind of pepper for that matter, but also obviously in India as well.

[@wreyamon4472]

Ohh. That makes sense. Both Australia and India used to be British colonies once. Maybe that where the word 🫑 Capsicum came from. 😅 I wonder if other commonwealth countries call it Capsicum too.

[@salatsanxDD]

Such a relaxing vid 😮❤

[@derrickf8053]

I find the blending of cuisines from different cultures is so interesting like the best of both worlds. I used to work with a person from Peru. He told me that there is a very large population of Chinese people living in Peru which created an amalgamation of Peruvian and Chinese cuisines. Basically there are three cuisines there (Peruvian, Chinese and the amalgamation). Fortunately, there is a Peruvian Chinese restaurant where I live and my coworker took me there. I had Peruvian Chinese fried rice (chaufa) with big chunks of meat. If you have the opportunity, you need to try it. Seriously good.

[@BiscuitAWitch]

I've seen Japanese chefs add stock instead of water to the omolette in omurice

[@alexandresobreiramartins9461]

water helps make the omelet fluffier and lighter. What I've never seen is the addition of oil! Very interesting!

[@GrotesqueSmurf]

Gratulations on opening for Nekrogoblikon! Great band. Wish you a lot of fun man

[@camillelively]

Bro, no one can ever say ‘fold it in’ ever again cause all anyone hears is Moira and David Rose and the infamous enchiladas. Hahaha. Great content, as always!

[@marcc5768]

the downside for me, due to managing gout..cabbage as a filler in a rice or noodle dish is a big avoid. Unless I happen to remember and state no cabbage. I've also recently learned I get gout flares from soy sauce, oyster sauce and hoisin sauce. The sauces is due to the yeast extract that they contain.

[@emotionalIntelligence2078]

Indian chefs really hold back in their shows to not sound fancy with world cuisines- to maintain a certain TRP or psychological placated audience that it's indo-Xyz cuisine. Didn't notice this earlier till reactions like yours and others came up 😂.

[@jeffhomama18]

You kind of touched on the issue in a roundabout way, but like anything in life, it's all the little things that make a huge difference at the end. Get the knife work wrong, add the egg at the wrong time, don't give the rice (kind of a biggie actually) time to cool, and boom, it's ruined. I appreciate all the little things you point out. Kudos.

[@adhi_2]

so how long should i heat the veggies for it to lose all the water and become soft

[@MrHizman]

Great video. The dish he made appears to be an interesting twist on another classic Indo Chinese dish called Manchurian. The sauce is the same as the gravy for that dish all the veg used in the rice is reminiscent of the veg used in Manchurian balls. Personally, I prefer the fried rice over the deep fried balls

[@celebslive1660]

Ahhh i m suddenly craving for manchurian and manchow soup

[@MrHizman]

@@celebslive1660 with fried noodles on the side 😀

[@wklinthinkple4910]

This is Pattaya fried rice. The egg will wrap the rice. In Malaysia, have the similar food.😊

[@naturescaper7]

Capsicum is generally green bellpepper .. like eggplant is called brinjal..

[@RuthwikRao]

It'd be interesting to see the reaction if he heard one of us say lady's fingers for okra lol

[@dreadknot2238]

You can tell the Indian chef genuine have passion for cooking

[@coyotepeyote]

Ranveer going into those historical tangents is my favorite part of his channel

[@TreyMcDonaldAnimator]

That's so odd because the fried rice I grew up with was always brown. I'm guessing that's the soy sauce. My slight egg allergy wouldn't allow me to eat this but this looks pretty legit.

[@vasudhasharma5532]

Indo-Chinese cuisine (the cuisine which developed on the borders of India and China as a fusion … and also when Chinese and Tibetans migrants came to India) does have a lot of vegetarian fried rice as well!! As a major part of Indian population is vegetarian… we have veg versions of all indo-Chinese dishes. That can help you skip over your egg allergy.

[@r.h.6249]

Indo-Chinese food has been a part of Indian cuisine for a very very long time since the 1800s...it statrted with Chinese immigrants who settled in Eastern part of India in Bengal particularily in Kolkata during British Raj and it has been on our go to fast food ever since...it isn't something new or fusion but considered part of Indian food and is available on every street in even the remotest part of India.. i guess this food is not more popular in the west primarily because it is more prevalent in the Eastern region and most of the immigrants in the West come from Western region and North region particularily Punjabis and Gujratis who popularised dishes like Butter Chicken Masala, Saag Paneer and Naan since they are more a punjabi/North Indian food but come to western india, you will get completely different type fo food and cuisine that you never have even heard of

[@aaronsajuthegk2004]

There is also a lot of great Indian dishes especially the breakfast

[@JohnWarner-lu8rq]

Refrigeration will also remove some of the moisture giving better rice grain separation.... correct?

[@Kinduncle123]

Thoroughly enjoyed both the videos dear brother. Both such a wonderful experienced and skilled chef with great ideas. This Sunday, I am gonna make fried rice with gravy 😊❤

[@ChefBrianTsao]

🙏thanks for tuning in!

[@-EchoesIntoEternity-]

capsicum is just the genus name of peppers in general. i find its mostly british commonwealth nations that use that term. its rather lazy general term for a food item so diverse in flavors. as expected of the british aversion to flavor and spice 😏

[@KarishmaBaghel]

Capsicum is British/European English for Bell Peppers and this word is used extensively across the world including India.

[@JayKughan]

capsicum = bell peppers. FYI. In Malaysia, a bell pepper is called a capsicum.

[@marklock6421]

Hey Chef I have seen dashi added but never water but dashi is more oreiental ingredient for the omelette

[@htb4715]

Capsicum is another work for green bell peppers 🫑 or as they say in german, green Paprika!

[@businessswot1003]

60% of TIBET population is staying in INDIA Manchuria is part of India

[@gggty813]

If you are unfamiliar then in india we boil the rice to cook it or eat it i mean ya their are mordern ways but the smoke and taste also changes most importantly you can have whatever type of rice you want half cooked, medium.....etc

[@lethe5683]

I wish we had a chinese restaurant like your former one around here. There's no legit Asian restaurants near me, there was one Indian one which I loved but it went out of business. The best chinease restaurant near me is ok basic American-Chinease restaurant. I would gladly pay more for good food!

[@aakashatteguppe7322]

subbed after seeing the kill switch engage poster

[@ChefBrianTsao]

🤘😁

[@aakashatteguppe7322]

@@ChefBrianTsao \m/

[@qifaysniduay]

You mentioned that most egg fried rice are white in color but in my family we have at least three different types of fried rice. The white one my family would call it "nasi goreng Cina" or "Chinese fried rice". It's white cause there's no sauce added iirc its what Uncle Roger said the three ingredients of a fried rice which are egg, fry and rice. Then there's the more reddish brown fried rice that has the color cause we use packet seasoning forgot what its called but it's a paste that gives the fried rice a reddish brown color and its my favourite of the three. Then there's a fried rice called "nasi goreng kampung" or "village fried rice". This typically have a more greenish grey colors cause of the amount of green chilies used. So yea just wanted to mention this when you mentioned you grew up with white fried rice

[@dharmu5237]

White pepper is one of the spices highly recommended in ancient Indian cuisine but somehow it has almost disappeared in Indian cuisine now being replaced by chillies and black pepper

[@siddharthashankarsaraf7266]

What you call bell pepper is also called capsicum.

[@Shocklift]

Are you familiar with ordinary sausage? He made a beef wellington (then sausaged it) and it looked pretty solid