My Indian Street Food Tour? Vada Pav

Indian Street Food Tour? Vada Pav 

Welcome To My Blog, Vada Pav

My Indian Street Food Tour? Vada Pav
My Indian Street Food Tour? Vada Pav 

Coming to Mumbai for the food, one of the things I was looking forward to eating most is known as Bombay Duck. (energetic music) Good morning everyone it's Mark Wiens with in Mumbai, India. On the spur of the moment lying and I have decided to take the boat to Elephanta Caves, which, we catch the boat from the Gateway of India. And the reason we've just decided to go right now all of a sudden is that it's Friday today, and I think it will be perhaps a little bit less busy than on the weekends. No economy, the economy is closed this monsoon. [Mark] Official ticket? Okay. Yes Come, I will show you. Hello. Oh, 10 Rupee. Thank you. (upbeat music) We couldn't have timed it more perfectly, although we didn't plan it. But we arrived at the Gateway of India, and then we immediately bought our tickets, they cost 180 Rupees. And then the boat was about to depart so we jumped right on the boat. (techno music) The boat is a little bit rocky, but not too bad. We are cruising along and this boat ride should take about an hour. You can just see the entire skyline just stretching across the coast. Or just part of the skyline, actually. But luckily today is not... It's cloudy but it hasn't rained yet.  Man Speaks Foreign Language Thank you.

Why Vada Pav Special in India 

It's really windy today, but the weather is beautiful. It's really cool. (Bollywood inspired music) It was probably about a 15-minute walk from the pier to the site, and you have to walk up this flight of stairs. And because they have those blue tarps that are covering, and there are lots of souvenir stalls, it just makes it so humid inside of there. Keeps all the moisture inside. So that was about a 15-minute walk, we have now entered. The price for entrance... I think the price has gone up a bit since the last time I checked, but it is 500 Rupeesfor foreigner entrance and we are here now. This is the start of the Elephanta Caves. And down there is where we started from. That's the pier down there. The original name forthe caves is Gharapuri, and it consists of seven different temples which are within caves, which were built between the5th and the 6th centuries. So this is the first cave, and I think this is one of the main caves. Actually, it doesn't even lookthis big from the outside, but when you get in here it's huge. Just with giant columns. Oh, I just definitely got awhiff of bat dung, I think. And there are sculptures. But this is like a... This reminds me a lot ofEgypt and the Hypostyle Halls, and just these giant columns. [Man singing In A Foreign Language] [Mark] Wow. Yeah the echo. [Man And Mark SingingIn A Foreign Language] [Mark] Wow. Very nice. Thank you. Some of the statues and the sculptures have deteriorated a little bit, but it's still just amazing. And it's much bigger thanI thought it would be. We spent about an hour walkingaround the temple complex. It was very interesting. Definitely cave number one was the most impressive and the biggest, and I think that's the main cave that is the UNESCO World Heritage Site. - Salt, lemon? [Mark] Salt, yes please. We made it back down towards the coast and I decided to get a hot,fresh piece of grilled corn. And then when she took it offthe fire then she added on I think it's just like a salt, chili, lime juice garnish seasoning. And it's nice and hot. When I was a kid growingup especially in Kenya I would always eatroasted corn as my snack, so this brings back great memories. Yeah. The corn is a little bit creamy, kind of like milky, and then... Yeah you gotta love that blackchar from the fire roasted. And the seasoning is very light, just a little bit of salt and a little bit ofsourness from that lime. Corn drumstick. 

I think some of the... I think some of the corn justsprayed out and hit the lens. Can you see that Ying? Thank you, thank you. [Woman] Namaste.[Mark] Namaste. I'm really glad that we decided to come on the first boat and on Friday, because it was really, really quiet. But as we are leaving therewas another boat that came and lots and lots of peopleare starting to come. (Bollywood inspired music) (speaking in a foreign language) (cars honking) - We are back to the symphony of honking horns back in the city. It didn't rain the entiretime we went to the island, but as soon as we got back to Mumbai, jumped in a taxi and it started raining. (Bollywood inspired music) Oh I can smell that aroma. For two people? [Man] AC? You want AC?  No AC is okay.   Which country? [Mark] From Thailand.[Ying] Thailand.  And America. [Man] And the U.S. [Mark] Yes. [Mark] Bombil Fry Thali, one. And... That was a little bitof an intense taxi ride, I think that took about 45 minutes and traffic was not so good.I'm going to take my rice though, and put it on to my platter. I'll start with a little bit of it first. And then I think this one issome kind of a curry sauce. I will add some of this to my rice. Oh there's some chunkyspices in there as well. And I'm really curious, I have no idea what this pink colored sauce is. Let me add a little bit of that. A pink dish. Okay, I'll take that piece of Bombil fish and mix it into that rice. That's amazing. I'll break a piece of the fish, and let me dip it into the curry. That is awesome. It's all about that fish, though. And actually the currysauce, it's mild in taste. In addition to the Bombay duck, I also got some ... This is a Pomfret masala. So it's just a little pomfret. Actually, maybe I'll put thiswhole head onto my plate. Add some more sauce. And I think this is the head right here, that's the mouth, so most ofthe meat is over on this side. It has a little bit ofa sour flavor to it. And then the fish is very soft, and... Again the curry is kind of mild in taste, but it is extremely good. And the curry is not oily either. This is just fantastic. And mixed with the rice andsome of that curry sauce, it's amazing. You can see little very,very fine, fine bones. They're almost like hairfine, and you can eat them. We also got a type ofchicken curry here as well. I'll put this down, and let me eat this with some of the chapati. I think that's part ofthe drumstick, possibly? Oh that's a bone shard. The chicken curry is amazing. I think it has a really.

I think I can tastesome cinnamon in there. And definitely just anincredible blend of spices. And I'm really not surewhat this pink one is, but the owner here told me that it is... I think it's called co-mani,com-pa-nee, or something. It's very liquid-y, it's watery. Oh wow. When I had it with my rice I couldn't really taste it because it's not a very strong flavor, but it has kind of a sour... It's a little bit sour. I don't know, it's almostlike yogurt-y tasting. I think I was eating the pink liquid all wrong this whole time, because now that I noticeother people eating it they kind of leave it to the end and then just drink itat the end of their meal. Kind of like... Maybe it's like a digestiveor something like that. So then you drink it atthe end of their meal and it's really soothing. It does, it tastes like yogurt but water. It tastes like yogurt water. I'm really not sure exactly what it is, but it's really good. It kind of feels like I'm getting my probiotics in with this pink liquid. Final step of the meal is mouth freshener. Put this into my hand. It is very licorice-y. That just completely takesaway all my onion breath. Thank you very much, thank you very much. Now as my first timeto ever eat Bombil fry, which is also known as Bombay duck, and that was delicious. All of the food was good, but definitely the Bombil fry was my favorite. It's such a wonderful fish,such an oily, delicious fish, and then so crispy, how they battered it and fried it. Hello sir, can we go to Kirti College? [Cab Driver] Kirti College? [Mark] Do you know Ashok Vada Pav? (Bollywood inspired music) This place is called Ashok Vada Pav, and it is one of the mostimportant street foods in Mumbai. I'm just watching themmake the Vada Pav now, and what they do is they take... It's a mashed potato mixture, and you make it into a little ball. And then it goes into a batter, and then into the oil to deep fry. And then that goes intoa fluffy little bun. Then all the chutneys go inside, plus those little extra batter crispies. I'm going to grab a couple of chilies. Alright, cool. This is an overflowing plate. This is beautiful, you cansmell the aroma of the chutneys. This is definitely the most overflowing with just everything vegetarian burger that I've ever seen. It is a little bread bun, and then inside that's the main deep fried patty in there. Then there are a coupleof different chutneys, and then just overflowing with little crispy bits. And I grabbed a couple of chilies as well to go on the side.
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