Відео

Czech, born and bred in Prague, here - nice, informative video, but I must say I don't enjoy Czech cuisine. The emphasis is on rather heavy foods with pork and rabbit in fatty stews, with dumpling side-dishes - all energy dense foods with little in terms of micronutrients. I started making sauerkraut at home, which is about the greatest German dish you can find, and I try to eat lean poultry instead of pork and beef which are the most common meats in shops here. Recently, the invasion of international grocery chains brought in ultra-processed foods of the big moguls that carved another dent into already shaken health of the average Czech. Add the prevalence of smoking and habitual alcohol consumption just about everywhere, and the picture is not pretty.

schnitzel is one of the best meals. perfect with sweet and sour potato salad. with a good beer. my favorite meal, however, is "brettljause", especially with "tiroler speck". I could eat it every day. with beer again ofcourse, probably the most important thing here in Austria! 😂

Cool. Another banger.

Huh interesting. The connection between schnitzel, chicken fried steak (which is fried like fried chicken, but made with ground beef or what's callec a hamburger steak), and tonkatsu! Never realized it.

Interesting video. :)

Greater content ✅✅♥️

I'm a Tusan as likely 1.5-3 millions of peruvians

Griot is dry ribs, Haitians took it from French or Spanish

This is so informative. Going to try Haitian food soon!

Very interesting video and mouth-watering food. Well done!

This is so impressive! I've never had Haitian food in my life and never really learned about the things Haitian people have been through. Watching this really opened my eyes.

Great video and really enjoyed it! Thanks for the history and recipe!

This is absolutely fascinating, I had no idea about the history of Soviet Koreans! Thank you for a wonderful video, I am so glad I stumbled on this channel somehow.

Thanks for this video

Really appreciate you

History has always been my favorite subject in school and my entryway into learning many other subjects. I love this episode of your paella history.

Curry is from the Tamil world கறி (KaRi) pronounced with trilled R sound. The word கறி appears in Tamil Sangam literature. But it was initially meant only to refer to the "Black pepper". Later, the meaning got rebused to refer to the the dish itself in which it was used. Like Black pepper was used to the any meaty dishes. So, the usage like ஆட்டுக்கறி (āttukkaRi) meaing Goat meat, கோழிக்கறி (kōzhikkaRi) meaning Chicken meat, மரக்கறி (marakkaRi) or காய்கறி (kaaykaRi) meaning vegetables, etc. Then, the word கறி (kaRi) again rebused to mean any stew that is thick in consistency. This interpretation happened due to the brisitish colonialism. But, in actual Tamil cusine, the categorisation of stews are called as குழம்பு (Kuzhambu or KuLambu): any stew that is of thick in consistency. 4:33 "Sambar" pronounced as "Saambaar" comes under the Kuzhambu category. Thick in consistency. சாறு (SaaRu) in Tamil language or ரசம் (rasam) in Sanskrit language: any stew is of watery or running consistency. The famous Madras "Mulligatawny Soup", which itself as mispronunciation of மிளகுதண்ணீர் ரசம் (MiLaguthanneer rasam) meaning Blackpepper soup, comes under this Saaru or Rasam category.

Masala is not usually added at the end of the dish.

I'm also mixed with South Korean. I speak both languages fluently and was raised by Hindu grandparents from Fiji Island who were indentured workers. They grew all of their spices, dried, toasted, and pounded all of their many different types of spices, including the "Curry Powder," which is masala with Tumeric added. Anybody can blend spices and call it whatever, but curry powder has its home im South Asia.

Curry power is actually called masala = blend of spices and herbs that have been toasted and pounded into a powder. My South Asian ancestors have been doing this since the Harappan civilization. I do not appreciate modern oreentalism. Please stop recycling 18th-century British textbooks. Thank you!

The entire Russian population (well, Soviet USSR population) loves Korean food that originated in usbekistan, and we make these dishes often, almost considering them a part of Russian cuisine. As we speak, kuksi and carrot salad are being prepared in many homes in the states as these are delicious and addicting dishes, and once you try some “authentic” recipes, you might love them as well! Thank you for the history, lots of people are interested in learning about it!

I can confirm that blending your own curry spices is fun; it's how I've been making my curries for the last year or so and I just love how every curry has its own slightly different personality because I mostly just eyeball the spice mix. Also, spices just taste better if you keep them whole and grind them right before using them.

If curry powder is said to be a ripoff of garam masala, can we really say that the west invented it? isn't it a type of neocolonialism to rename products of another culture as yours?

What a Stalin thing to do… damn.

finally someone is talking about this! Keep up the good work. Hopefully we'll see more videos in the future :D :D

Mughal empire didn't shape curry it existed and shaped by local indians and kings not mughals hope you correct it 😊

There are many other ways people spiced up their dishes back then. Like mustard, ginger, radishes. You can still see them in use in east India during the holy month of kartika where female devotees are prohibited from eating anything but what was locally grown thousands of years ago.

When i lived in Korea, I had the opportunity to try it. I lived in Gyeongju and there were a lot of Russians and Central Asians there. I went to their markets and got to eat their food on occasion. Really enjoyed it

People from indus valley were the one who invented curry. More then 5500 years ago. Meat, milk products, nuts were not introduced by mughals ancient books like ayurveda talk about it and it is 4000 years old.

To clarify, Goa falls in Western India that includes Maharashtra. Both states speak Konkani and Marathi. Both have similar cultures (Hindus). Source: Goan-maharashtrian

Love the animation! It is so informative!

Well, variety of milk products like ; Paneer(cottage cheese), yoghurt, clarified butter(ghee), buttermilk), even meats like goat meat, chicken meat, fish meat, dry fruits were consumed in northern India part, even before advent of Mughals(turks+afghans). I know vegetarianism is a part of Hinduism, buddhism, jainism. But many less religious/worrior caste groups in Hinduism did ate meat even in northern part, so did buddhists ate meats who were not monks.

Looking forward to watch the next video about how British influenced Indian’s diet!

Thank you for the informative video as usual, made my day 🩷🩷🩷It surprised the most that hundreds of recipes use chilies, even cold drinks!!! Would love to try one 😊😊Awaiting the next super-exciting video already!!!

British exported precious black pepper from india to Europe & America. Imported cheap chillies to india. Indians were forced to use chillies. Since pepper become expensive. Over the century. Indians got addicted to chillies. Same way like Chinese to opium in 19th century.

dairy product is also indian , zebu cow the prized species in the whole wotld brahmin bullmis all indian also ghee. mughals were from poor central asia , not fertile land arabs from wherr muslkm is desert

tamilian call it thari not galee, thari means liquid type

indians were using daily products before central asian nomads came , its not our fault that you are culturally and historically illiterate .

A well researched video

In odisha (the land of odia/a state in eastern india) we don't have "curry" but Tarakari (ତରକାରୀ) like kasha foods and jhol foods though in Tamil Nadu there is kaadi or kurry.

Northeast india doesn't exist. So NAGA pork with bamboo shoots don't exist. 🙄

I have never seen anyone explain such dynamics behind curry in such a beautiful and comprehensive way.... Even i as an Indian didn't knew about such vast history behind curry. Way to go..🎉🎊

Actually Indians do use curry but not for all Gravy based dishes. Many dishes are referred to as curry many a times based on how it rhytms. For examplein Kerala - we have Beef curry, Chicken curry, Moru curry, Mambazha [Mango] Koottan, Egg Curry, Fish mappas which are all examples of curry. There are literally a 100 gravy dishes from kerala alone I can list from memory and I do not know them all. In Tamilnadu "curry" is mostly called as "Kolambu" and then there are curries without suffixes like Sambar, Rasam etc.

curry is English word,

Curry is a superfood. We have been eating curry for thousands of years. BUT not for taste. Curry primary purpose is its medicinal properties that accrue when various substances ard blended to release beneficial effects. For example turmeric + black pepper releases curcumin. Similarly, crushed garlic releases allacin. Food is actually considered medicinal in India. Curry is the best example of multi combination food with greatest health benefits.❤

Since you didn't cover northeast side of India (understandably so because the video would be too long), would you consider a smoked pork stew cooked with pickled bamboo shoots, chilis, axone (fermented soybean paste) and timur (the Indian and Nepali word for sichuan pepper which is also indigenous to India) as curry?

If you're covering influence of new world ingredients in indian cuisine, you must dig deep into Maharashtrian cuisine because no other province of india has taken to tomatoes, potatoes and chilis as maharashtrians do. In fact, the word for potatoes in Maharashtra is batata ( a loan word taken directly from Portuguese language), and tomatoes is Tamate. Funny thing is Maharashtrians only call Guavas as Peru (because maharashtrians were the first indians to be exposed to the fruit coming from Portuguese colonies in you guessed it...Peru!). Maharashtra's unofficial state dish is thech bhakar (spicy chilis pounded roughly with lots of roasted garlic and cumin, served with a millet based flatbread).

the word 'கறி' [kari] comes from the thamizh language. Kari literally means meat. It does NOT in any way means gravy. It is only when the europeans first visited ancient thamizhagam [thamizh naadu/tamil naadu], they heard the words கறி குழம்பு ['kari kuzhambu'] which literally means meat gravy and they ate it for the first time. 'Kuzhambu' is the only word for gravy in thamizh language. To their surprise, it was so aromatic and flavourful that they loved it. They were not able to pronounce the word kuzhambu, so they took the easily pronounced word known as kari and gave it the definition of gravy to it while bringing the dish back to europe. This is how the rest of the countries have wrongly defined the word kari for a very long time.

Without chile every currie like jam

Curry should taste Awesome, who cares about the etymology of the word. (Curry-on S&J ).