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  • - I'm gonna take a piece of chapati

  • and scoop up for my first bite.

  • Wow, that is amazing.

  • (rhythmic drum music)

  • Good morning everyone, it's Mark Wiens

  • with migrationology.com in Mumbai, India.

  • It is almost 9 a.m., this is our first day in Mumbai,

  • and I have a list of a bunch of things,

  • a bunch of places to eat and some attractions,

  • some sightseeing to do, but really,

  • I find it really kind of hard

  • to make a set itinerary when

  • you don't really know how to navigate around.

  • So we are just off to just walk around

  • for a little while and see what happens today.

  • (mellow Indian music)

  • Our hotel is in the Colaba area,

  • but we're taking a little walk down the road,

  • or past a couple roundabouts

  • to an area called Fort.

  • One of the things I love about India

  • and that I remember from my previous trips to India

  • is that even in the huge cities,

  • the congested huge cities,

  • you can still always hear the birds chirping in the trees.

  • That's pretty awesome.

  • (dog barking)

  • (street noises)

  • And all of a sudden, it looks like it's going to downpour.

  • Even the birds are flying away.

  • Oh, okay, it's starting to rain

  • right now as I'm talking.

  • We didn't get that far,

  • we didn't get anything accomplished,

  • but it has started raining.

  • So far, walking around this area is really nice.

  • What I really like are all of the trees,

  • so many trees, and then just like

  • kind of decaying old buildings,

  • but it's beautiful to walk around this area.

  • Luckily, the rain didn't last very long,

  • and so we are walking now over to

  • one of the main train stations,

  • which is known in brief as CST.

  • (horns honking)

  • The real name is Chhatrapati Sivaji Terminus,

  • which I am reading from up here,

  • but the old name is VT, which is Victoria Terminal,

  • and there are just masses of people.

  • It is like a humidity steam bath

  • in Mumbai right now after that rain.

  • (mellow Indian music)

  • (speaking in Hindi)

  • Okay, thank you very much.

  • One of the absolute best joys

  • of being in India is drinking chai,

  • and you, just walking down the streets,

  • there are tea stalls everywhere you look.

  • They brew it fresh, and they add milk in it,

  • and then they squeeze out the tea leaves,

  • and then they serve it to you just in small cups,

  • and it's always piping hot,

  • actually like burning hot,

  • my fingers are on fire right now.

  • Oh, oh I have missed you,

  • oh that's wonderful.

  • It's strong tea, you can taste

  • just a hint of spice in there,

  • and maybe a little bit of cardamom in there,

  • and then it's creamy, just fantastic.

  • There's just nothing greater than

  • standing along the side of the street

  • drinking a cup of chai.

  • Yeah.

  • (horns honking)

  • Drinking cups of hot tea on the side of the road

  • is just one of the great joys of being in India.

  • It's so good, it's such a simple, fantastic thing.

  • We are now walking to try and find

  • a very legendary restaurant in Mumbai.

  • - [Ing] I think it's right there.

  • How are you?

  • - I am fine.

  • Where from?

  • - [Ing] From Thailand.

  • - This is my friend, my friend.

  • - [Mark] Okay, good, good.

  • - Why you came here?

  • - [Mark] Just traveling, and eating.

  • Came to eat.

  • - Indian food, okay.

  • - [Mark] Is it open yet?

  • - Yeah, it's not open.

  • - [Mark] Nice to meet you.

  • When I asked for restaurant recommendations in Mumbai,

  • Brittania and Company,

  • this was one of the top recommendations,

  • so I am here.

  • This restaurant is famous for serving Parsi food,

  • which is a combination of Iranian Persian food

  • and Indian food, and so this is a type of cuisine

  • that you have to eat when you are in Mumbai.

  • Also, we got here kind of right as they opened,

  • so we beat the lunch rush,

  • but I'm sure in maybe an hour from how,

  • when the offices are let out,

  • this place is going to be packed.

  • And our first dish has just arrived.

  • I've also got a fresh chapati,

  • oh, you can feel how fresh and kind of,

  • it's kind of dense but fluffy at the same time,

  • and scoop up for my first bite.

  • Wow, that is amazing.

  • That mutton is kind of like stringy,

  • and then the flavor that's wrapped up in it,

  • but the blend of spices in there,

  • I'm not even totally sure what is all in there,

  • but wow, it's flavorful,

  • and it's really not, it's kind of watery,

  • as opposed to buttery or oily, which is really nice,

  • and then all these little fried crispies on there,

  • they kind of add an extra texture dimension.

  • It's not so strong, like an Indian curry,

  • but it has a little bit of a milder taste to it,

  • but incredibly good.

  • I'm going to add some of these onions though,

  • these onions are very tempting,

  • oh, and a wedge of lime.

  • This might give it the added boost of fresh crunch to it,

  • not that it needs anything extra,

  • but I'm just kind of an onion kind of guy.

  • Okay, that's a lot of onions.

  • Wow.

  • It's such an amazing blend of spices and meat.

  • I also don't want to pass up this opportunity

  • to mention how good the chapati is.

  • The chapati is kind of gooey, but then,

  • it's light and it actually is really,

  • it's an amazing chapati.

  • Thank you very much.

  • - [Waiter] It's special.

  • - I didn't even notice this at first

  • when I sat down at the restaurant,

  • but something I have to point out to you

  • is this bouquet of napkins.

  • What a beautiful stack,

  • I'm gonna grab one off the top here,

  • and then also on the napkins.

  • That is my kind of a phrase.

  • The other dishes that we ordered have arrived,

  • and one of the dishes that this restaurant

  • is very well known for is their berry pulav,

  • and pulav is, it's similar to biryani,

  • not quite the same, actually quite different,

  • but they're famous for serving a berry version,

  • and I think, I think the berries are like ...

  • - Bar berries, they are dried,

  • and this is rice.

  • - Oh, okay.

  • Bar berry, okay, they are called bar berries,

  • and they are, yeah,

  • they look kind of like very small raisins,

  • very dried up, or little black currants,

  • and then also on the top,

  • there were a bunch of fried shallots,

  • and then we got the one with chicken,

  • that's a big nugget of chicken.

  • Let me just taste, making sure I got

  • a lot of those berries in there.

  • Mm-hmm.

  • It's so fragrant, and those little berries,

  • they kind of have a sour taste to them.

  • Mm, it's not really very strong in flavor,

  • but everything really just harmonizes together.

  • And then the final dish we got

  • is something called dhansak,

  • which is the Parsi version of lentils,

  • and we got the mutton version,

  • so there's chunks of mutton in it as well,

  • and then it's served with his big plate of rice,

  • which is some kind of spiced or fragrant rice,

  • as well as a couple of,

  • i think these are mutton meatballs.

  • I'll put some of the rice down as the base,

  • and then go for some of the dhansak,

  • oh, and those are big chunks of mutton.

  • I just want to taste that dhansak, actually, first.

  • Mm, mm.

  • There's some kind of very unique spice in there,

  • like maybe fenugreek,

  • but it has a very unique, distinct spice to it.

  • - Spices inside is the green chile, red chile also.

  • - I was thinking there was some kind of spice in it,

  • but I just asked the waiter, and he told me that

  • it's both green chile and red chile in there

  • that gives it the flavor,

  • and then it's just the lentils,

  • so it has kind of that lentil,

  • grainy texture to it, a piece of that mutton, oh yes.

  • Tender mutton.

  • That was some really good food,

  • and one of the things that also

  • is highly recommended here that I think

  • just about everybody who eats here orders for dessert

  • is the caramel custard,

  • and I don't really have a sweet tooth,

  • but I have to try it.

  • Mm.

  • Wow, it's almost like cream cheesy,

  • just lightly caramel flavored,

  • and then sweet, not like silky soft smooth,

  • but kind of like,

  • airy smooth.

  • Yeah, that is very good.

  • It's kind of like a stiff pudding.

  • - I know them.

  • - [Mark] Oh, very nice.

  • - They have drink in Mumbai, two months ago,

  • and they invited me to dine with them.

  • I went and met them at hotel.

  • - [Mark] Okay.

  • - Oh, okay.

  • - Parsi.

  • The Parsi food is a combination of --

  • - Did you have the berry pulav?

  • - Yes, we had the chicken berry, very nice.

  • - Part Indian and Iran culture.

  • - Just finished our meal at Brittania and Company,

  • the food was incredible.

  • I especially liked the berry pulav,

  • the rice dish with those berries on top,

  • and also that sali boti was just unbelievably good.

  • What really makes this restaurant

  • like a heritage, and just a beautiful place,

  • is because of the owners

  • and the history of the restaurant.

  • The owner, he is 94 years old

  • at the time of making this video,

  • and he is up and around, talking and greeting all of,

  • everyone eating at the restaurant, telling stories.

  • He'll definitely tell you some stories,

  • but he's an extremely nice man,

  • and he's really an inspiration.

  • Hello, by Colaba.

  • Lunch was extremely good, I am stuffed,

  • so we decided to jump into a taxi

  • and we're on our way to go visit a museum next.

  • (mellow Indian music)

  • We drove all the way to a museum called

  • Dr. Bhau Daji museum, but unfortunately,

  • today they are closed, even though

  • the opening hours said they were open today,

  • but they said today it's randomly closed,

  • so instead we're going to drive over

  • to the Gandhi museum.

  • Something that will never get old or boring

  • is looking out the window while driving around in India.

  • There's just so much action happening everywhere you look.

  • It just started downpouring again.

  • It will like downpour for a few minutes,

  • and then just kind of drizzle for awhile,

  • and then it will downpour, and then it will stop,

  • and then it will downpour again.

  • Lots of people.

  • This is the biggest laundromat.

  • As we were driving on our way to the museum,

  • our taxi driver, who is very kind,

  • stopped here at Dhobi Ghat,

  • and Dhobi Ghat is Mumbai's largest

  • open air laundromat.

  • We're going to go down the stairs

  • to the bottom of the laundromat

  • and just take a quick look.

  • You've kind of got to walk around the outside,

  • but I think this is the main entrance.

  • Hello.

  • - [Boy] Hello.

  • (speaking in Hindi)

  • - It's not too busy right now,

  • maybe it's the time of the day that we're here,

  • right in the middle of the afternoon,

  • but this is like an entire,

  • an entire community, and entire village

  • that washes clothes, and there are just pools of water.

  • We can only stay here for a few minutes

  • because our taxi driver is waiting on the bridge for us,

  • but it's really interesting to walk around.

  • This is just an entire, whoa, be careful,

  • you've got to be careful where you're walking,

  • or you will end up in the laundromat,

  • but it's very interesting to see,

  • and this is Mumbai's largest open air laundromat,

  • maybe one of the largest open air laundromats

  • in the entire world.

  • Hello.

  • - [Man] Hello.

  • - How are you?

  • Be careful.

  • Because it's the rainy season in Mumbai right now,

  • and it's been raining off and on all day,

  • when it stops raining, the air is just so

  • incredibly humid, it's just saturated with water,

  • you can probably see my face right now,

  • I don't know, can you see beads of perspiration,

  • but just walking around Dhobi Ghat for a few seconds,

  • and I'm just literally dripping.

  • My shirt is just, you could probably

  • wring this out like the laundromat.

  • (light Indian pop music)

  • - Gandhi house museum.

  • - We drove over now to the Mani Bhavan Gandhi Museum,

  • and it's amazing the contrast in Mumbai

  • from the main roads that are just out of control,

  • to the side streets and neighborhoods,

  • where it's so quiet and just tree lined,

  • and it's really beautiful on these side streets.

  • Our taxi driver was really nice,

  • his name was Pradeep, thank you, Pradeep,

  • and we are now stopping here at the museum.

  • This is the house where Gandhi lived

  • when he would make his visits to Mumbai,

  • from I think it was from about 1917 to 1934.

  • There's a library in there, and mostly

  • the museum just walks you through a lot of

  • photographs of Gandhi and his impact

  • on both India and the world,

  • and just his incredible work and the things that he did.

  • It's really a quiet peaceful place in there.

  • You can just kind of stroll around leisurely.

  • Our next plan of action is to walk over to

  • Chowpatty Beach, which is, should just be

  • a few minutes walk away from where we are right now,

  • and hopefully, yeah, we'll walk close to the beach,

  • enjoy the views, and hopefully there'll be

  • some snacks around that area as well, to enjoy.

  • I'm ready for some snacks.

  • We made it to Chowpatty, which is one of the

  • main beaches in Mumbai.

  • It's a huge expanse of sand,

  • and there are crows or pigeons flying over.

  • You get a nice view of the city,

  • and I think we're just going to walk along

  • this stretch of beach for a little while.

  • Okay.

  • (speaking in Hindi)

  • Very nice dresses.

  • - Thanks.

  • - So many people in Mumbai are so friendly.

  • (speaking in Hindi)

  • This is not really a swimming beach, hello.

  • - Hello, hi.

  • - [Mark] How are you?

  • - Fine.

  • - Nice to meet you.

  • This isn't really a swimming beach,

  • although there are some kids swimming,

  • but it's more of a strolling beach.

  • It has a huge sandbank, so you can just walk along.

  • (speaking in Hindi)

  • Okay, nice to meet you, bye.

  • Ing and I have had a selfie marathon

  • here at Chowpatty Beach.

  • One of my favorite things to eat,

  • street food snacks, is called pani puri,

  • which are little puris, which are little

  • crispy fritters, which are hollow,

  • and they're filled with a combination of

  • chickpeas and a, like, spiced fragrant water.

  • Thank you.

  • So this is the pani puri,

  • and the outside is the puri,

  • and then inside is chickpeas,

  • and then he fills it with some,

  • I think there's tamarind water

  • as well as like some minty water,

  • well, actually, I'll find out,

  • but you eat them by the single,

  • and you've gotta eat them fast

  • before they go soggy on you.

  • Mm.

  • Oh, it's amazing.

  • It just explodes with juices.

  • It's salty, it's a little bit spicy,

  • you can taste like, a little bit

  • of like a minty freshness,

  • and then you have like the starchy

  • chickpeas in there as well,

  • all wrapped up by like a hollow chip.

  • Oh, it's good, and once you finish one bite,

  • you get another one.

  • Thank you.

  • Mm.

  • It's such a genius snack.

  • I would never think to add liquid to a chip,

  • but it works so incredibly well.

  • What I love about it most, I think,

  • I probably have some driplets of

  • the pani puri water going down my chin.

  • It's so flavorful, and it just sort of explodes with,

  • yeah, it explodes with spice and flavor,

  • and it's a wonderful snack.

  • Mm.

  • It's both a little bit sweet,

  • but salty and spicy, more so.

  • It's wonderful, I think I have

  • a couple left more in my set.

  • (speaking in Hindi)

  • And then when you're done eating your pani puri,

  • you have some water at the bottom

  • that has fallen out of your puri,

  • so you can drink it.

  • It's so refreshing,

  • it's almost like drinking mint juice,

  • but with the tamarind sweetness, and nice and salty.

  • Oh, thank you.

  • Oh, one more, okay.

  • Next up, he handed me a dry puri.

  • Mm, yeah, that's good too.

  • That tastes like a chip with bean dip in the middle.

  • That pani puri was superb,

  • and they have sign that says they use

  • fresh filtered water, so that's great,

  • because it's definitely a snack that

  • you need to be careful eating

  • because of the water content, but it's so good.

  • It's such a genius combination,

  • but now I'm so thirsty right now,

  • I need a big bottle of water,

  • so there's a stall right over here

  • that I'm gonna grab a bottle of water from.

  • Thank you.

  • How much is it?

  • - Twenty, twenty.

  • - Thank you.

  • I have been sweating all day long,

  • and haven't drank that much water,

  • but after eating a salty snack like pani puri,

  • I am feeling the thirst.

  • Ah, cold water, tastes incredible.

  • As I was drinking that water,

  • all of a sudden we heard like a roar of people,

  • just like a whole stampede of people

  • running this way because it started downpouring

  • all of a sudden again, so we are standing

  • underneath an umbrella, underneath a tree,

  • but it's a fast rain, like it rained really hard

  • for about one minute, and now it's stopping again.

  • (speaking in Hindi)

  • (mellow Indian music)

  • (speaking in Hindi)

  • - [Mark] Colaba.

  • (mellow Indian music)

  • We took that taxi over to,

  • or very close to where we started off this morning,

  • where our hotel is, and we are going to go to

  • the Chhatrapati Shivaji Maharaj Vastu Sangrahalaya museum,

  • which is, we have just arrived right here.

  • It's pretty expensive to visit, at 500 Rupees entrance,

  • and then they also charge for photography.

  • Inside, it was pretty interesting.

  • There are all sorts of different exhibitions

  • about the history of India.

  • Definitely my favorite exhibition was the sculpture,

  • where there are ancient sculptures,

  • especially rock carvings, and also what I really liked

  • about this museum is just

  • the actual museum structure itself.

  • It kind of has a gothic feel to it,

  • but then at the same time, the dome really looks like

  • it has Islamic influence,

  • and I know the architect who designed this building,

  • or this structure, also designed the Gateway of India.

  • For our final attraction stop this afternoon,

  • we are taking the walk, it's just about

  • a five minute walk from the museum

  • to the Gateway of India.

  • We entered into the main entrance

  • of the Gateway of India, but they were

  • pretty strict about no video,

  • so I was told not to video,

  • so now we're gonna try to go around

  • to the outside to get a view of it.

  • If you walk down the road a little ways,

  • there's some great views of the Gateway of India,

  • and then also on this side is the Taj Palace Hotel,

  • which is also a very famous landmark in Mumbai.

  • I can smell the aroma of meat as we approach.

  • (speaking in Hindi)

  • This restaurant, which happens to be

  • literally right around the corner from

  • the hotel where we're staying at,

  • is called Bademiya, and they are

  • very, very well known throughout all of Mumbai

  • for serving kebabs and all sorts of

  • non-vegetarian food, although they do

  • have a vegetarian section, separate section,

  • but most of what they serve is all sorts of grilled meat.

  • Oh, thank you.

  • I kind of got a little bit confused,

  • because I wasn't sure if we were gonna

  • just stand outside, it's very common

  • for you to just stand outside and order the rolls,

  • and just stand on the street and eat,

  • but then they have this huge dining room,

  • which is actually quite nice to sit down,

  • and it kind of feels like you're in a fort,

  • so the reason that my food is on to go ware

  • is because I thought we were just going to stand,

  • but then we decided to sit.

  • I'm going to go ahead and begin with the mutton seekh kabab,

  • and these are freshly grilled,

  • oh, just fingers of meat.

  • Add some of this chutney, and that looks like,

  • maybe like a mint chutney, and with some onions,

  • and I'm just going in straight meat steak.

  • Oh yeah, kebabs do it for me every time.

  • The flavor of the smoke that is just

  • embedded into that minced meat is amazing.

  • And actually, it does taste,

  • the meat kind of tastes lean, it doesn't taste too oily,

  • and you can also taste a lot of onions in there,

  • and maybe some kind of like parsley,

  • and that sauce is a little bit spicy as well.

  • Oh yeah.

  • I'm a little bit obsessed with kebabs.

  • They are very well known for their rolls,

  • and they make the bread fresh,

  • and so if you had a,

  • it's like an upside dome with a fire underneath it,

  • and he spread out the dough and they put it on there,

  • and it cooks just in a couple seconds,

  • and I ordered the chicken bhuna roll.

  • Oh actually, I think I should not actually unravel it,

  • I think we're supposed to tear it, tear,

  • so you don't lose any juices on the bottom.

  • Oh yeah, that's a much better way to eat it.

  • That bread, that bread is amazing.

  • It's really very similar to a tortilla,

  • then that's like shredded chicken,

  • with kind of a tomato-y, spicy,

  • kind of yeah, sauce, mm.

  • Yeah, that is, that is a comfort roll.

  • What I am gonna attempt to do though

  • is add some more sauce and some onions,

  • and scoop that on there, oh yeah.

  • And since we're sitting here, I could not resist

  • ordering another piece of chicken,

  • and it is just, you can just see it

  • coated in flavor and then grilled to a crisp.

  • What I like about the chicken is that

  • you can really taste the grill flavor,

  • it has an amazing roasted flavor.

  • The good news is I asked for a refill on the sauce,

  • so he gave me a whole plate of

  • both the red sauce and the green sauce with some onions.

  • This will taste great with the chicken.

  • Those onions, too, just enhance everything,

  • and the reason I didn't order more bread,

  • apart from the roll, is because

  • Ing and I are actually both

  • still kind of hungry from lunch,

  • lunch was a big meal, so yeah,

  • I'm sticking to mostly protein for this dinner.

  • All the food I tried was very good.

  • The chicken leg was maybe a little bit dry,

  • but I think probably, definitely my favorite thing

  • was the chicken bhuna roll.

  • That is insanely good, that's something

  • you have to eat here, and I am down to

  • my last bite right now.

  • It is the wonderful last bite,

  • where all the oils have all accumulated at the bottom,

  • and so definitely, the final bite is always the best.

  • Mm, mm.

  • That is a must eat in Mumbai.

  • Okay, thank you.

  • Thank you.

  • Okay.

  • That was a highly satisfying dinner,

  • and that is gonna be the last thing I do today

  • before I go straight to bed.

  • I have to admit, I'm pretty wiped out.

  • It has been a hot and busy,

  • and just a fantastic first day in Mumbai,

  • so I'm gonna end the video right now.

  • Thank you all very much for watching.

  • Thank you.

  • And I just got another napkin,

  • and please remember to give this video

  • a thumbs up if you enjoyed it,

  • and leave a comment below, and oh, another napkin,

  • and also make sure you subscribe

  • for lots more food videos,

  • and I will see you on the next video.

  • Tomorrow is another beautiful day in Mumbai.

  • (rhythmic drum music)

- I'm gonna take a piece of chapati

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令人垂涎的孟買美食之旅 - 印度孟買(Mouthwatering Mumbai Food Tour - Parsi Food, Pani Puri, Kebabs, and Attractions in Mumbai, India)

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    許景發 發佈於 2021 年 05 月 31 日
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