Embark on an extraordinary culinary journey through the vibrant flavors of Assam alongside Jasper, a daring enthusiast seeking adventure! Join him in the latest episode of The Great Indian Pizza Adventure, where he partners with the incredible food influencer, Sneha Saikia, to unravel the secrets of Assamese cuisine. From the tantalizing aromas of exotic spices to the use of unique ingredients, prepare to tantalize your taste buds with every delectable bite! Yet, the ultimate test awaits as Jasper collaborates with Chef Megha to create an exquisite Assamese pizza that will leave you craving more. Prepare yourself for a delectable expedition through the heart of Assam, where the realms of pizza and authentic Assamese cuisine converge. Tune in to The Great Indian Pizza Adventure and be prepared to be amazed!
Note of Gratitude: This episode is a tribute to Late Dr. Ashish Chopra, a guiding source for North-Eastern cuisine. Watch him share his wisdom as the renowned Assamese cuisine expert in the episode.
Tune into #TheGreatIndianPizzaAdventure every Sunday at 7PM (Tonight).
Catch the repeats on Wednesday 7:30PM and Friday 8:30PM only on GOODTiMES TV Channel
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Note of Gratitude: This episode is a tribute to Late Dr. Ashish Chopra, a guiding source for North-Eastern cuisine. Watch him share his wisdom as the renowned Assamese cuisine expert in the episode.
Tune into #TheGreatIndianPizzaAdventure every Sunday at 7PM (Tonight).
Catch the repeats on Wednesday 7:30PM and Friday 8:30PM only on GOODTiMES TV Channel
(Tata Sky 762, Airtel Digital 410, Hathway 801 & Samsung TV 1375)
More about GOODTiMES:
GOODTiMES #DesiAtHeart
THE GOODTiMES BEGIN FROM HERE...
GOODTiMES isn't just a word or a phrase, it's an emotion, a feeling. It’s something that can make us feel better in a fraction of a second. When life gets tough and you need to lighten the mood, tune in here and get your daily dose of GOOD TIMES!
We are your one-stop shop & the only you guide you need, every time you’re looking for lifestyle content that’s #DesiAtHeart
With a focus on Indian Weddings, we specialize in planning your biggest, most epic moments & create dream makeovers, a TV & Digital menu laden with bite-sized snippets & hattke recipes, we give you Good Food that will instantly put you in a good mood, step under our vanity hood and follow our Fashion forecasters & Style trendsetters to get the latest global tips, we love star-gazing & bring you the most masaledaar Bollywood news & quick-fix Relationship advice, for those who’ve been bitten by the Travel bug we throw in a wide variety of guides creating both national & international road maps! For those who consume content on the go, tune into our digital platforms for tips on Health, Fitness and Wellness, listen to only the Good News with us, get the latest updates from the Sporting World and know what everyone is talking about in the Gadget Universe! The best of all things lifestyle can be found on ONE single platform, only on GoodTimes.
Our aim is to provide you with EVERY SINGLE THING you need to have a good time in life, all at the click of a button. If you aren’t here, you’re missing out on some serious good times!
GOODTiMES delivers 100% original Indian lifestyle content that is #DesiAtHeart on TV & Digital.
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FunTranscript
00:00 I'm Jasper. Half Irish, half English and I own Pizzeria. In India.
00:28 I'm crazy about India and I'm crazy about pizza and we're arranging their marriage.
00:34 Welcome to the Great Indian Pizza Adventure.
00:42 Assam, one of the seven sisters of North East India. Land of nature, beauty, tea, tribes
00:56 and sensational unique food. I'd like to be a little brother to this big sister and learn
01:01 everything I can about the great state of Assam.
01:10 Assam has always fascinated me. So complex, so diverse, such an incredible state. And
01:17 how better to find out about the cuisine and the culture than through food and conversations
01:23 in my quest to make the perfect Assamese pizza.
01:34 The one thing I know for sure about Indian cuisine is that the best food is home food
01:39 and what better way to learn the Assamese culture than to join my Assamese family friends
01:45 and share a meal with them.
01:56 Ju, Gyan, Zia, Sanjeev, this looks sensational. Thank you. Nothing like learning a cuisine
02:03 except through friends and family. But tell me what's going on here?
02:08 So, beginning, let's, literally, this is where you start from. Of course, rice is the base
02:13 of everything. We have everything with rice. Typically, the dal and the…
02:18 It's rice, not bread culture, right?
02:21 No, not bread culture.
02:22 Assam, it's not a baking place.
02:23 Actually, we don't, we, I don't think we ever had ovens. So there's no bread culture
02:28 there.
02:29 This is bad for my Assamese pizza.
02:30 Yeah, this is bad.
02:31 And you don't have cheese either, right?
02:32 So you're actually saying that you will struggle.
02:38 Please tell me you like tomatoes or it's a complete disaster.
02:44 This is made of tomatoes. This is typically how we eat tomatoes.
02:48 Okay, sorry, I interrupted you, Gyan. So, rice dal.
02:52 Rice dal with what we call pitika. This is like basically a mash of various things. I
02:58 think this has got tomatoes, potatoes, then…
03:02 Raw coriander.
03:03 Coriander.
03:04 Onions.
03:05 Onions, chilies.
03:06 And there are a billion pitikas. Has everyone got their own pitika? There's hundreds and…
03:11 And you actually add raw mustard oil. That makes the difference.
03:15 Oh, I see.
03:16 So the flavor comes out. Pitika is mash in…
03:19 Correct.
03:20 So boiled and mashed or burnt and mashed. It could be all sorts of things.
03:23 But, Zia, hang on. This is, this looks familiar. Is it familiar or have I got that wrong?
03:28 It's familiar because it's biryani. This biryani is in Assam we call it pulao.
03:36 It can be vegetable pulao. It can be mutton pulao. It can be anything with non-veg. It
03:41 can be beef or it can be with mutton and chicken and all that.
03:46 Is this a Mughal thing that fetched up in…
03:48 Yeah, it is like that. It's been influenced by the Mughal people and slowly, slowly from
03:55 the central India, from the northern India, it's moved towards this thing.
03:59 Got it.
04:00 To the Assamese culture also.
04:02 And being reinterpreted.
04:03 Yeah.
04:04 Start with the lentils and the dal and the rice and the pitika.
04:08 And the khar, is it?
04:09 Yeah.
04:10 Khar with rice. That's how you start with.
04:13 Okay.
04:14 At the end is this.
04:15 The fish is like the kuda, the kuda grass, the kuda fish.
04:20 It's also sort of a big cleanser, right?
04:22 Okay, let's try.
04:23 So you are a British.
04:24 Yes.
04:25 How do you like eating food with your hands?
04:27 Do you know, I like it a lot. Eating fish with your hands, this is a much better tool
04:35 than the fork, right? Because, you know, so many times, particularly if you've got little
04:40 bones, what are the big occasions of eating other than the usual family get-togethers?
04:46 Oh, well, see, we have what you call the community fests. So we have these, the village
04:55 community prayer halls. They are called the namghors.
04:58 Namghors.
04:59 So what we do, usually a feast during Bohag Bihu time or some occasion to celebrate. So
05:06 people do have a community feast because it's supposed to build that bond of brotherhood
05:10 also.
05:11 And is that, is that, Shanty, is that a religious thing or is it not a religious thing?
05:15 It's more of a cultural thing, actually.
05:17 I see.
05:18 Sam is a miniature India of sorts. It's a melting pot of different communities, different
05:25 ethnic groups, different cultures.
05:28 So it's small but hugely diverse.
05:31 It's hugely, hugely, and even the language, the dialect varies every four kilometres.
05:37 Is that right? And does the same go for food? Does food vary, I mean, whether it's every
05:43 four kilometres or...
05:44 And what do people say if they're not, if people are not getting their flavours from
05:48 masala, what are they using to get flavours?
05:51 See, it's very, it's all natural, right? Say, for example, you know, things like ginger
05:56 and garlic, pepper, all of these, these actually become the base of cooking.
06:02 When you talk about Assamese food, perhaps to an outsider it might look or taste a little
06:08 bit bland. But for us it is not the case because we use a whole lot of traditional herbs and
06:13 medicinal plants, largely. You have a certain medical condition, we have a herb for it.
06:19 So it's not just this greenery is where you live, it's what you eat, it's actually formed
06:25 part and parcel of the art.
06:28 Contrary to what people might believe that, you know, in North East, there's like a lot
06:32 of non-vegetarian food. But there is also an amazing range of vegetarian food, which
06:40 is very unique and very different.
06:42 So I think next step, book our tickets to Gawati.
06:47 Yes, of course.
06:49 And get into it there. Thank you so much.
06:51 Thank you so much.
06:52 Thank you so much.
06:53 Ju, Gayan, Zia, Sanjeev.
06:54 It was a pleasure.
06:55 You've been the most fantastic host.
07:01 What a sensational meal that was. So much love, so much knowledge. And now I think I'm
07:07 ready to go shopping for Assamese ingredients with my friend Sneha.
07:12 Wow, look at this.
07:14 So the store is Asha Tankhul. Tankhul is one tribe.
07:17 OK.
07:18 It's Manipuri, she's Manipuri. Asha is her name. So though our ingredients are almost
07:23 the same, so I come here and buy.
07:26 So Manipuri is very similar to Assamese ingredient wise?
07:30 Not the cuisine, but ingredients. Mostly we get our ingredients here. This one is, it's
07:35 very interesting. This is a flower. We call it Tita Phool. Tita means bitter.
07:40 Tita Phool.
07:41 So this is very bitter, but very good for health.
07:43 Is that right?
07:44 So this is green, so it becomes reddish in color. And we make a dish with it. And we
07:50 eat in Assam, we eat lots of bitter.
07:52 Is it good for digestion?
07:53 Very good for digestion, very good for blood.
07:55 So these are the roots?
07:56 This is roots of fishtail. So in Assamese it's called Musunduri. Musunduri.
08:01 Musunduri.
08:02 This is the roots of the plant.
08:04 Okay.
08:05 And this is also very good for health. So we make chutneys with this.
08:09 You make chutneys out of it?
08:11 This is Mezinga leaves.
08:13 Yeah, right, right.
08:15 Rosil. We use it in cooking pork, chicken. This is tangy.
08:21 I can see that with pork.
08:22 Yeah. So since we do not have any other spices, so we use these ones to give flavors to our
08:28 dish.
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11:28 So this is a dry shrimp.
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12:06 So this is a dry shrimp.
12:07 Dry shrimp.
12:08 So this is a dry shrimp.
12:09 Dry shrimp.
12:10 So this is a dry shrimp.
12:11 Dry shrimp.
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12:14 So this is a dry shrimp.
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12:16 So this is a dry shrimp.
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12:18 So this is a dry shrimp.
12:19 Dry shrimp.
12:20 So this is a dry shrimp.
12:21 Dry shrimp.
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12:23 Dry shrimp.
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12:27 Dry shrimp.
12:28 So this is a dry shrimp.
12:29 Dry shrimp.
12:30 So this is a dry shrimp.
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12:32 So this is a dry shrimp.
12:33 Dry shrimp.
12:34 So this is a dry shrimp.
12:35 Dry shrimp.
12:36 So this is a dry shrimp.
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13:00 So this is a dry shrimp.
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13:04 So this is a dry shrimp.
13:05 Dry shrimp.
13:06 So this is a dry shrimp.
13:07 Dry shrimp.
13:08 So this is a dry shrimp.
13:09 Dry shrimp.
13:10 So this is a dry shrimp.
13:11 Dry shrimp.
13:12 So this is a dry shrimp.
13:13 Dry shrimp.
13:14 So this is a dry shrimp.
13:15 Dry shrimp.
13:16 So this is a dry shrimp.
13:17 Dry shrimp.
13:18 So this is a dry shrimp.
13:19 Dry shrimp.
13:20 So this is a dry shrimp.
13:21 Dry shrimp.
13:22 So this is a dry shrimp.
13:23 Dry shrimp.
13:24 So looking down here at this fellow, what's going on here, Ashish?
13:28 I've infused this with the ghost chili.
13:31 In the northeast, they brew a lot of local alcohol.
13:35 So here there's a mixture of white rum and vodka.
13:39 Shall we do the cooking?
13:40 I think so.
13:41 I'm ready.
13:42 I'm going to make two dishes for you.
13:43 One is a very tribal dish.
13:44 It's snails.
13:45 OK.
13:46 And snails are a great meal.
13:48 You know, it's very healthy.
13:49 I mean, it's from France.
13:50 Good protein.
13:51 [MUSIC PLAYING]
13:59 Then the other one is I'm making a very rustic,
14:02 Assamese-style chicken curry.
14:03 [MUSIC PLAYING]
14:09 Home style.
14:10 Home style.
14:11 [MUSIC PLAYING]
14:21 I mean, Ashish, wow, this is beautiful.
14:24 Thank you.
14:25 Let me introduce you to another person who is not only charming,
14:32 but she cooks splendidly.
14:34 And her name is Meza.
14:36 Hi, Meza.
14:37 That's quite an introduction.
14:38 Yeah.
14:39 Always very generous.
14:41 And meet my much better half.
14:42 This is Priscilla.
14:44 Hi, Priscilla.
14:45 She's also from the northeast.
14:47 What should we start with?
14:48 I think you should start with that and that in your bowl.
14:51 OK.
14:52 I'm trying to make an Assamese pizza.
14:54 OK.
14:54 Is that a stupid idea?
14:55 There's no real bakery in--
14:58 Not really.
14:58 There are no bakeries.
14:59 But I think you could definitely use a lot of Assamese products
15:03 produced to make--
15:04 I think it's a fabulous idea.
15:06 We'll use some elements from here.
15:07 Yeah.
15:08 Let's use some elements.
15:09 Get the flavor profiles.
15:11 How's your dough making?
15:13 It's not that bad.
15:14 Good, probably.
15:15 Well, that's probably the only thing I can do is do dough.
15:19 All of you, thank you so much.
15:21 It's just unbelievable.
15:23 It's a complete revelation.
15:25 So we'll cook tomorrow.
15:27 Yes.
15:29 And will you guys come and maybe come and taste
15:31 our creations at some point?
15:32 Absolutely.
15:33 We'll be delighted to.
15:34 And I think, honestly, it's--
15:37 as they say in the movie, this is, I hope,
15:40 the beginning of a beautiful, beautiful friendship
15:43 and a beautiful thing.
15:44 Yes, of course.
15:45 Ashish, you talk so powerfully about food as union.
15:49 Food as community.
15:51 And this is that in action, right?
15:54 Yes, but it's reality because it's food
15:56 that has brought us together.
15:58 As Robert Frost would say, miles to go before I sleep.
16:03 Miles to go before I sleep.
16:05 Thank you.
16:05 Thank you so much.
16:08 [MUSIC PLAYING]
16:11 [BLANK_AUDIO]