you mean like how it's a requirement for _literally every single job in the media_ that requires you to be presenting something or be in front of the camera? Only charming and charismatic people passes auditions.
Priya seems super comfortable in front of a camera, dont think I've seen her in any other Bon Appetit videos so this was a great first one (at least for me)! Will try this recipe this weekend.
You wrote as if youve never been online and suddenly saw some words on twitter, thought they were cool and put as much of them as you could in your comment. Hahah
"you know when you play a drinking game and you have your side beer?" Priya just jumped up the BA rankings. coming in HOT. put everyone on notice. this is like ben simmons' rookie season
And the fact that it's in the context of Priya making, essentially, a creamy grilled cheese sandwich and she's asking to eat more bread is even better. Priya is just completely iconic and delightful
As a vegetarian that really enjoys Indian cuisine, I'm excited to see what Priya's got in store for the Test Kitchen! I've always enjoyed my grilled cheese with some fresh spinach for the extra crunch (also team ketchup, but I bet that chutney is rad). Can't wait to try this!
As a vegetarian or vegan, Indian dishes are the best where vegan and vegetarian dishes are just not meat replacement but more like recipes in themselves. Hence the variety is a lot and taste is simply amazing. I am sure there must be other cuisines around the world that cater specifically to vegetarians & vegans.
Making yoghurt is really simple to be honest, just put 1 cup yoghurt in 3 littres of warm milk, put in a oven in lowest setting for 2 hours,turn off the oven let it rest until room temp, later put in the fridge
i've watched 2 or 3 other videos with Priya and she's used "Chhonk" like 4 times, and i'm like "wtf is a "Chhonk"? .. now finally I find out it's what I know as a "Thali" or "Tadka".. confusion averted :)
It’s rare new hosts instantly do good on most UA-cam channels, but looking at the comments here she doing just fine. I loved how natural she seems in front of the camera. The way she hold that onion when she cut it made me a little nervous tho. She’s great.
I’m not sure why she left but I’m assuming she got better opportunities outside of Bon appetit. I don’t think there was a video made about it but I think they posted about it on their blog.
"Don't ever sub out cilantro for parsley or I will personally come and get you." Damn, that sweet looking girl got real fierce quickly, like a Bengal tiger. Did you see those eyes? Yup, she is a chef!
Hit the store, made a rendition: Couldn't find curry leaves for Chhonk, made a basil Chhonk which was delicious but I'm sure quite different. Also added some pineapple chunks to the Chutney, gonna have to fine tune the flavors but overall Chutney was simple and delicious! Could NOT believe how tasty the yogurt mix is, everyone in the house rated it highly. My store hadn't stocked Serrano Peppers but Jalapeños did the trick. Seriously the combo was fantastic thank you for sharing!
@@sealofapoorval7437 Do you know that pineapple chutney (pachadi to be precise) and pineapple curry are a thing in Kerala? The spices of Indian cuisine come from Kerala, and they actually pair really well with acidic fruits like mango, pineapple, tamarind and kokam!
@@siddheshgandhi7668 I'm sure Kerala has a great variety of food and spices but 2 things to consider in regard to my comment: 1) this person was adding pineapple CHUNKS to a mint chutney which is doesn't fit at all with what Priya was making. 2) going so far as to say that the spices of Indian cousine cone from Kerala is a huge overstatement.
Bernard Martis brad travels pretty frequently for the show? not out of the question that he would go, or the father be on the show while visiting his daughter
Brad seems so reserved and shy around Priya, really fun to see. Anyway, welcome Priya, looking forward to watching more of your recipes (a Peshwari naan would be most warmly received...)
Give it a couple months and Brad will be yelling across the kitchen asking priya the name of the place he ate at for lunch. Or maybe priya will be the one to ask Brad the random questions now
overall excellent. only thing is nobody or their mom/dad/gramma/grampa makes chonk/tadka/popu/voggarne first. it is always the last thing you make to add to the dish. and indeed, chonk is life.
I made this today with chutney.. Omg I'm in love with this dish! I've never been able to crack the whole green chutney until today as you made it so simple.. And the dahi is basically a salad every Indian eats but you upped it by adding yogurt the tarka (mustard seeds and curry leaves) and whacking it in sourdough (the sourdough made it amazing)!!!! Thank you so much and keep the recipes coming... My belly is waiting xxx love you and ur way of talking too xxx
I'm Indian and this is the first time I've heard of dahi toast. I feel no South Indian would toast bread with dahi and no North Indian would put curry leaves on anything so this must be an American Indian thing 😛
she said herself it's usually made with different bread, but her mom's innovation as a new California resident was to substitute sourdough bread :) I can't speak to the authenticity either way, but as someone who grew up on good San Francisco sourdough bread I can attest that it makes the absolute best, crispy-softest grilled cheese sandwiches!
It's not a traditional Indian recipe per se. But cuisines do evolve constantly to include new things based on the availability of new ingredients and technology. Dahi toast has existed in the modern Indian food for a while. She said so herself that Indian food bloggers have posted about Dahi toast. Other versions also include Sooji toast and pizza toast. Her version is definitely improvised by her mother when she immigrated to US and most likely improved a little to suit their taste. I've had the dish a number of times but never thought of chaunk on bread.
To be fair, she does call it "Indian-ish" right at the start, so I wouldn't expect it to be traditional cuisine. That said, I'm glad to see people like yourself and others in the thread point out how it borrows from different regions and what parts must have come from the US. It's something I've enjoyed learning about with Mexican food, because I really only knew Mexican food as what my grandma cooked, which was pretty specific to her upbringing.
I've been making this for last five years or so and it was purely a midnight mad scientist creation (or maybe it exists in some parts of India, I dunno exactly). Priya's version is toned down and perfect for breakfast (and makes me wanna learn about being less is more). I just mix some more veggies (shredded carrots, cabbage, roasted cauliflower, pomegranate seeds and pretty much anything that goes well with yogurt) .oh, and adding some dry mango powder, cumin powder and little bit of tamarind paste with shredded coconut ans sesame seeds in that curry leaves garnish really makes it tastier (and more suitable for weekend due to extra additions)
Love priya. So unfortunate that they wouldn't compensate her appropriately with $ and opportunity as compared to her white counterparts. Good for her for leaving the video crew.
this recipe has already entered my regular rotation. im getting to the point of familiarity where i feel excited to try to start adding my own twists to it. such a great recipe! i cant wait to see what else priya has in store.
I had no idea that curry was a plant! I thought it was a blend of spices. Well. Now I've looked it up and find there's a curry plant and a curry tree - they have different Latin names... which one is Priya using?
Judith Montel the word ‘curry’ if referring to a dish does just refer to a spiced gravy based dish. But yes the curry leaves from either the plant or tree have a distinct flavour and are used for tempering oil (the chonk she refers to). Think of it like a very unique bay leaf!
Omg!!! I am of indian origin and my family came from indian 100 years ago to Trinidad we say 'chunkay' when we fry spices separately and pour over food!!! Its nice to now that these words have survived for so long in my family :) And chutney for me is an uncooked condiment just like you made. Your toast looks soooooooo good. I want to make it now. Indian food in Trinidad is not as complex, we didnt have access to many spices and have been away from India for very long, and I love to try indian food from india.
dahi toast is unheard in general. Seems like her family made comfort food. North indians dont do curry leaves and mustard seeds..definitely South Indian style!
We have a version of dahi toast and we use chaunk on everything but I haven't tried the two together. The flavour profile seems to me a mix of both...Dhaniya Chutney is a staple condiment for us especially during monsoons.
the ketchup is basically being used here as a lazy mans' tamarind chutney :) I bet the dahi toast would be that much more awesome if using a proper tamarind chutney :) another option, which I personally use in massive abundance (over ketchup) is Maagi tomato chili sauce.
i love her already!!! nice to see a brown person bringing indian cuisine to the masses! my mom used to make a version of this for me when i was younger (minus the sourdough). Instead of ketchup tho we always ate it with hari chutney and laal chutney, which i think are mint and tamarind based, respectively. cant wait to see more indian food from priya!
Well, since I have the genetic makeup that makes cilantro taste like soap, I’ll be subbing with parsley for sure! I’m not the only one; lots of people feel the same, even Julia Child hated cilantro.
This looks hella good. I'm just a white girl from upstate NY but Indian food is my favorite. I wish you showed us how to make tamarind chutney - I think it would go perfect with this dish! P.S. she totally burned the bottom and they hid it from us lol
Tamarind pulp, jaggery, black salt a pinch and red chilli powder. Boil everything for a bit and blend if you find any chunk. Tamarind chutney the easy way. 😊
I saw Priya in the Green Space at the WNYC Studios in NYC. She is incredibly intelligent and articulate, and not to mention very charming. I loved this video. So excited see Priya excel as a chef and media personality in the coming years. BA, we need more Priya!
Same. People without the gene do NOT understand how vile it makes cilantro taste. It does suck whenever I see a great recipe that includes it. I just omit it instead of substituting though.
is it like a requirement for BA's chefs to be the most charming people in the world??
Charming is what happens when you let people be themselves!
@@hickory654 no, that is NOT true, that is absolutely NOT true. There should be some qualifier for that statement or something.
you mean like how it's a requirement for _literally every single job in the media_ that requires you to be presenting something or be in front of the camera? Only charming and charismatic people passes auditions.
@@RadenWA wow so smort for figuring that out! thank u for telling a dum-dum like me this very important information!!11!!! super helpful
Lets not forget the video editors as well.
Priya seems super comfortable in front of a camera, dont think I've seen her in any other Bon Appetit videos so this was a great first one (at least for me)! Will try this recipe this weekend.
Dan C she’s new! :’)
I thinks she’s Claire’s replacement
angel parra where did Claire go??
Peter Pan's Playground I heard she’s doing something in Alaska? Don’t @ me tho
Another charismatic person making something that looks amazing! BA, where do you find these people?!? I hope she’s a regular.
She looks amazing too ;)
You’re not wrong. Ha!
"Who else is there? Where are you?" True brown parent.
Edit : WOW I've never gotten this many likes thank you
Ha! Seriously, yes.
Haha
Yasss.. And "What are you doing?", "When will you be home?"
More like true "ethnic" parent who has recently got their hands on this technology
Ohh yes
who else is Indian and never heard of Dahi Toast?
It's on many Indian cooking channels.
Scammer alert
It's kind of North Indian dish, NCR and around.
Was expecting yoghurt on some bread lol
I love it.. Cook it atleast once a week
I like that her recipe comes with a lot of family history and a personal touch! Nice video Priya!
we have to get an It's Alive episode on yoghurt, featuring Priya's dad
YES!!! Absolutely 100% has to happen! :D
I'm a thinking the same thing!
You’re a genius
Yaaass
@bonappetit MAKE THIS HAPPEN
Who is this new iconic woman I might just stan
Oh I stan
Oh we stan
You wrote as if youve never been online and suddenly saw some words on twitter, thought they were cool and put as much of them as you could in your comment. Hahah
New blood. It must be a new season of the Test Kitchen. Which episode was the season finale?
I think she’s actually worked at the magazine part of BA for some time now but this is her first time in front of the camera!
FINALLY. Someone that has realized that substituting Cilantro with Parsley is not an option. Finally.
I cant stand cilantro but I wouldn't even think of substituting one for another. They taste nothing alike.
@@Qlicky true
"you know when you play a drinking game and you have your side beer?" Priya just jumped up the BA rankings. coming in HOT. put everyone on notice. this is like ben simmons' rookie season
And the fact that it's in the context of Priya making, essentially, a creamy grilled cheese sandwich and she's asking to eat more bread is even better. Priya is just completely iconic and delightful
As a vegetarian that really enjoys Indian cuisine, I'm excited to see what Priya's got in store for the Test Kitchen!
I've always enjoyed my grilled cheese with some fresh spinach for the extra crunch (also team ketchup, but I bet that chutney is rad). Can't wait to try this!
As a vegetarian or vegan, Indian dishes are the best where vegan and vegetarian dishes are just not meat replacement but more like recipes in themselves. Hence the variety is a lot and taste is simply amazing. I am sure there must be other cuisines around the world that cater specifically to vegetarians & vegans.
Hey, how do you make the spinach crunchy?
@@ajinkya.bharat by frying it.. look up Chef Kunal Kapur crispy spinach
@@simim111 I know we can do that. But I have seen in some cafes the spinach was crispy and was not deep fried.
The chopping technique without bending the knuckles had me on the edge of my seat!!!
She’s the first person to actually put a *teaspoon of oil* when she says to put a teaspoon of oil instead of dumping the whole bottle
JUUUUUUST A DASH OF OLIVE OIL
Looking at you, Mr. Ramsay.
annie two shots of vodka
That is NOT a teaspoon but then again it wl be infused with curry leaves !
It's Alive - Greek Yoghurt???
REM with her dad
but with special guest priya's dad
PLEASE!!!!!!!!!!
Making yoghurt is really simple to be honest, just put 1 cup yoghurt in 3 littres of warm milk, put in a oven in lowest setting for 2 hours,turn off the oven let it rest until room temp, later put in the fridge
But one tip,use fresh milk from farmers not box or glass stuff, the fatter and fresher it is,it will taste more creamy
I've made this twice and it's SO delicious. Being a south Indian I'd never heard of this; I've been missing out!
Ethereal X its a fusion dish !
i've watched 2 or 3 other videos with Priya and she's used "Chhonk" like 4 times, and i'm like "wtf is a "Chhonk"? .. now finally I find out it's what I know as a "Thali" or "Tadka"..
confusion averted :)
Or Tarka, right?
@@katerockpool3725 tadka
We say “Chhonk” too; I don’t know why? Could be Bihari origin on my mom’s side.
She says it like chonk it's actually pronounced Chhaunk,and the n is almost silent, just a slight nasal sound. It cracked me up so much
Tempering
She demonstrates passion and charm with the dash of sweet family history and innovation.
Eager to try this.... now to find curry leaves.
@That Person Most Asian markets have them
In my garden 😊
You should ask around if anyone has a curry tree in their yard, because boy are fresh curry leaves the best! I pick mine from my Mum's place :)
It’s rare new hosts instantly do good on most UA-cam channels, but looking at the comments here she doing just fine. I loved how natural she seems in front of the camera. The way she hold that onion when she cut it made me a little nervous tho. She’s great.
Brad can't be in a video without saying "worder."
It's contractual.
Worderer is life
It's Alive - Brad makes wourder from water
It is known.
5:44 RUN BABISH, SHE'S ON TO YOU!!
came here for this lmao
Love seeing Indian culture represented in the test kitchen! My dad makes our household dahi from scratch too! :)
so sad claire is gone but so happy this beautiful woman is in our lives now! bittersweet
What?? Why? Does she not work there anymore?
Why did clair leave? Is there a video explaining her departure?
I’m not sure why she left but I’m assuming she got better opportunities outside of Bon appetit. I don’t think there was a video made about it but I think they posted about it on their blog.
Yup, she said in her last video it was her last. :(
i also heard rumors she was opening a bakery? that sounds possible
"Don't ever sub out cilantro for parsley or I will personally come and get you." Damn, that sweet looking girl got real fierce quickly, like a Bengal tiger. Did you see those eyes? Yup, she is a chef!
She's so right though..like dont disrespect cilantro like that
Better warn Babish
I was just gonna say this, she and babish will not get along. LOL
Priya will roll up on Babby REAL quick!
She saw your comment!!
Priya is a very sweet lady, I like her! Wanna see more videos with her!
She is more of a dish than the Dahi Toast.
Never have I seen a person eat a curry leaf in itself and showed genuine satisfaction. _ever_
They aren't raw . Fried curry leaves are not awful in taste, they are gr8.
Hit the store, made a rendition:
Couldn't find curry leaves for Chhonk, made a basil Chhonk which was delicious but I'm sure quite different.
Also added some pineapple chunks to the Chutney, gonna have to fine tune the flavors but overall Chutney was simple and delicious!
Could NOT believe how tasty the yogurt mix is, everyone in the house rated it highly. My store hadn't stocked Serrano Peppers but Jalapeños did the trick. Seriously the combo was fantastic thank you for sharing!
Please keep that pineapple away from that chutney.
Basil and curry leaves taste very different but I am sure it still tasted delicious
@@sealofapoorval7437 Let people experiment, OP is not force feeding you.
@@sealofapoorval7437 Do you know that pineapple chutney (pachadi to be precise) and pineapple curry are a thing in Kerala? The spices of Indian cuisine come from Kerala, and they actually pair really well with acidic fruits like mango, pineapple, tamarind and kokam!
@@siddheshgandhi7668 I'm sure Kerala has a great variety of food and spices but 2 things to consider in regard to my comment:
1) this person was adding pineapple CHUNKS to a mint chutney which is doesn't fit at all with what Priya was making.
2) going so far as to say that the spices of Indian cousine cone from Kerala is a huge overstatement.
I like Priya. The hole Claire left in my heart begins to heal.
WAIT WHAT ?
That hole will never heal. But she's alright.
what happened to claire?
WHAT HAPPENED TO CLAIRE
She left Bon Appétit
Please guys get her dad in the boat for a it's alive with brad on yoghurt!
He is in California. So unless you mean the Greyhound land boat, I don't think they need one.
Bernard Martis brad travels pretty frequently for the show? not out of the question that he would go, or the father be on the show while visiting his daughter
This x 1000!!! ⬆️⬆️⬆️⬆️⬆️⬆️⬆️
Genius!!!!
Brad seems so reserved and shy around Priya, really fun to see. Anyway, welcome Priya, looking forward to watching more of your recipes (a Peshwari naan would be most warmly received...)
Claire & Brad were like a dynamic duo :( i'm sad to see that she's gone.
Give it a couple months and Brad will be yelling across the kitchen asking priya the name of the place he ate at for lunch.
Or maybe priya will be the one to ask Brad the random questions now
Anony Moose Claire isn’t gone??
@@AlasdairGR She was going to part ways with BA but looks like they renegotiated, She's back again!! :D
overall excellent. only thing is nobody or their mom/dad/gramma/grampa makes chonk/tadka/popu/voggarne first. it is always the last thing you make to add to the dish.
and indeed, chonk is life.
I made this today with chutney.. Omg I'm in love with this dish! I've never been able to crack the whole green chutney until today as you made it so simple.. And the dahi is basically a salad every Indian eats but you upped it by adding yogurt the tarka (mustard seeds and curry leaves) and whacking it in sourdough (the sourdough made it amazing)!!!! Thank you so much and keep the recipes coming... My belly is waiting xxx love you and ur way of talking too xxx
I'm Indian and this is the first time I've heard of dahi toast. I feel no South Indian would toast bread with dahi and no North Indian would put curry leaves on anything so this must be an American Indian thing 😛
I mean she used sourdough, so its definitely new.
she said herself it's usually made with different bread, but her mom's innovation as a new California resident was to substitute sourdough bread :) I can't speak to the authenticity either way, but as someone who grew up on good San Francisco sourdough bread I can attest that it makes the absolute best, crispy-softest grilled cheese sandwiches!
It's not a traditional Indian recipe per se. But cuisines do evolve constantly to include new things based on the availability of new ingredients and technology. Dahi toast has existed in the modern Indian food for a while. She said so herself that Indian food bloggers have posted about Dahi toast. Other versions also include Sooji toast and pizza toast. Her version is definitely improvised by her mother when she immigrated to US and most likely improved a little to suit their taste. I've had the dish a number of times but never thought of chaunk on bread.
Dahi toast is just a breaded version of dahi ke kebab.
To be fair, she does call it "Indian-ish" right at the start, so I wouldn't expect it to be traditional cuisine. That said, I'm glad to see people like yourself and others in the thread point out how it borrows from different regions and what parts must have come from the US. It's something I've enjoyed learning about with Mexican food, because I really only knew Mexican food as what my grandma cooked, which was pretty specific to her upbringing.
I love her. She's so adorable and she explains things so well
Brad. Just sharpening knives in the background. Like ya do.
Kitchen Manager can't have people whining about the quality of the tools! Brad's a responsible guy!*
*even if he can't really remember which day it is
I mean that's literally his job.
Where tf is priya we want more
check out her instagram !
No we don't
@@mehxxx not epic dude.
I've been making this for last five years or so and it was purely a midnight mad scientist creation (or maybe it exists in some parts of India, I dunno exactly). Priya's version is toned down and perfect for breakfast (and makes me wanna learn about being less is more). I just mix some more veggies (shredded carrots, cabbage, roasted cauliflower, pomegranate seeds and pretty much anything that goes well with yogurt) .oh, and adding some dry mango powder, cumin powder and little bit of tamarind paste with shredded coconut ans sesame seeds in that curry leaves garnish really makes it tastier (and more suitable for weekend due to extra additions)
Komal Sharma
Mango powder is a revelation.
I add dry mango powder too and it's so ridiculously good as a midnight snack!
Yes! Amchur (mango powder) is so perfect when my dish is a bit 'blah' and I can't be bothered making tamarind paste.
What did the dad pea say to the kid pea when it cursed?
"Do you kiss your mutter with that mouth?"
This is amazing!
Is this office reference
I texted this to my mom and she told me that I’m adopted.
As a brown person I approve
Lefty cook! Love it..
P.s. : Brad = Pro Eavesdropper
Claire is a lefty too!
That’s what I was thinking! Claire and Priya are both left-handed.
Brad Movie Poster
SpyChef: The Wordering
I love her so much!!!! WE WANT MORE PRIYA!!!!!!!!!!!!!!
I am claiming this as the best thing I've eaten in 2019! I finished off a whole loaf of sourdough this weekend obsessing over this sandwich.
Love priya. So unfortunate that they wouldn't compensate her appropriately with $ and opportunity as compared to her white counterparts. Good for her for leaving the video crew.
that pea joke at the end is a total Indian dad joke. lol (at least it would be for my Indian dad)
Priya sounds like a peach! I love her already! like the Bon Appetit team is made only of likeable chefs.
Of course they must have a typical grumpy arrogant and bad-mouthed chef somewhere, but they hide him/her
New girl is doing goooooood
"I don't know live a little" I. Loved. Her
Every dish I've seen Priya make looks super delicious and easy to make, I really want to try this!
More Priya, please. She's wonderful!
And BA has birthed (cooked up?) another iconic woman we can all get behind.
More Priya, please.
this recipe has already entered my regular rotation. im getting to the point of familiarity where i feel excited to try to start adding my own twists to it. such a great recipe! i cant wait to see what else priya has in store.
Indian cuisine makes my mouth water EVERY TIME!
I agree. There's something special about it. Some of the best food I've ever had has been Indian.
wourder*
Loved it! We want more Priya! and more non-European-inspired dishes.
The side beer / side bread analogy is AMAZING
Leon Overweel I was enjoying her and then she said that and I now love her haha.
I had no idea that curry was a plant! I thought it was a blend of spices. Well. Now I've looked it up and find there's a curry plant and a curry tree - they have different Latin names... which one is Priya using?
Judith Montel the word ‘curry’ if referring to a dish does just refer to a spiced gravy based dish. But yes the curry leaves from either the plant or tree have a distinct flavour and are used for tempering oil (the chonk she refers to). Think of it like a very unique bay leaf!
Thank you! This was fascinating.
Durr
curry tree!!
These come from a tree
Priya: "You know how when you play a drinking game, you have a side beer?"
Me: "Oh so Priya's like, fun"
Omg!!! I am of indian origin and my family came from indian 100 years ago to Trinidad we say 'chunkay' when we fry spices separately and pour over food!!! Its nice to now that these words have survived for so long in my family :) And chutney for me is an uncooked condiment just like you made. Your toast looks soooooooo good. I want to make it now. Indian food in Trinidad is not as complex, we didnt have access to many spices and have been away from India for very long, and I love to try indian food from india.
Yess finally some Desi food, but can we get some South Indian cuisine too
Curry leaves, mustard seeds...I think this is pretty much South Indian.
@@anujpramanik1819 yeah but no one eats dahi toast in South India, we've got dahi vada and idli
dahi toast is unheard in general. Seems like her family made comfort food. North indians dont do curry leaves and mustard seeds..definitely South Indian style!
We have a version of dahi toast and we use chaunk on everything but I haven't tried the two together. The flavour profile seems to me a mix of both...Dhaniya Chutney is a staple condiment for us especially during monsoons.
I'm glad to see a new face in the test kitchen. You go girl!
I'm stealing that joke that was at the end.
BUT, I will give you one in return.
What do you call a lonely banana?
A kayla
A kela - Hilarious!!!
my friend told me that and i felt attacked
I'll miss Claire, but I'm excited to see more people of color at BA.
What happened to Claire?
Priya bested her in hand to hand combat, declaring her the new ba host. The test kitchen is kinda brutal
Just say people. Stop segregating.
No claire, no care
Claire left??? Nooooooo
CHONK IS LIFE
Wait that’s a raita sandwich without tomatoes but hey love that
😄😄right
Raita doesn't need to have tomatoes in it
lmao
lol its not raita. Also you dont need to add tomato to your raita you can add bundi, grated cucumber or just chopped onions
isn't raita too liquidy for a sandwich?
the ketchup is basically being used here as a lazy mans' tamarind chutney :) I bet the dahi toast would be that much more awesome if using a proper tamarind chutney :)
another option, which I personally use in massive abundance (over ketchup) is Maagi tomato chili sauce.
Do you mean 'Maggi'?
Lazy or because tamarind isn't common in the states?
ayyyyyy I love Hot and Sour Tomato ketchup so much!!
Machin Shin no it’s being used as ketchup... she knows what she’s doing if she wanted tamarind chutney she would’ve made tamarind chutney.
Maggi tomato chilli sauce is what dreams are made of.
i love her already!!! nice to see a brown person bringing indian cuisine to the masses! my mom used to make a version of this for me when i was younger (minus the sourdough). Instead of ketchup tho we always ate it with hari chutney and laal chutney, which i think are mint and tamarind based, respectively. cant wait to see more indian food from priya!
instantly fell in love with this recipe. Can't wait to try it again 👍
I want to see more of Priya. Love her personality!
Never sub out cilantro, got it. And slightly terrified.
I'm more likely to sub IN cilantro...
Yass!! Claire, Brad and now Priya. Bon Appetit can be a spring board for a new breed of charismatic TV chefs.
Claire's gone
@@Janine.Najarian I know, was sad when I heard the news. But I am sure she will do well wherever she is. Can't wait to see her again on You Tube.
We, the people, have chosen our new test kitchen mum.
You meant to say Mutter right?
Lorie Stevenson I’m sorry, I don’t get the reference 😫 why would I have meant to say it in German?
@@Holly-ce1xk sorry, it was a play on her joke at the end. How does a pea talk? It mutters.
hahaha riiiiight, that's clever! I missed the outtake at the end initially, but now I've watched it I think she is even more adorbs.
@@Holly-ce1xk 😉 it's all good.
everytime the word chhonk is said the snl sketch starts playing in my head
Priya, you're healing my depression.
I'm already signed up for parsley watch.
You can join
We will find you.....
Well, since I have the genetic makeup that makes cilantro taste like soap, I’ll be subbing with parsley for sure! I’m not the only one; lots of people feel the same, even Julia Child hated cilantro.
me too
That's two of'em boys. Put that ketchup away, it says catch and release.
OOOOOKAY shes perfect lol
Isn't yogurt alive? It's Alive Yogurt Edition when?
This looks hella good. I'm just a white girl from upstate NY but Indian food is my favorite. I wish you showed us how to make tamarind chutney - I think it would go perfect with this dish! P.S. she totally burned the bottom and they hid it from us lol
They use 'hella' in upstate NY!? Bay Area native is confused.
Tamarind pulp, jaggery, black salt a pinch and red chilli powder. Boil everything for a bit and blend if you find any chunk. Tamarind chutney the easy way. 😊
This sandwich looks incredible! Priya is absolutely adorable! More videos with Priya, please!
Who is this newbie! I like her already!
Very family oriented! Absolutely adorable
this is the best bon appetit video yet! More wonderful cooks of color please!
MORE OF HER PLEASE!!! this was such a pleasant video to watch :)
I saw Priya in the Green Space at the WNYC Studios in NYC. She is incredibly intelligent and articulate, and not to mention very charming. I loved this video. So excited see Priya excel as a chef and media personality in the coming years. BA, we need more Priya!
Sourdough for grilled cheese is the best as well.
Watching Priya make anything just sadly reminds me that I'm cursed with the gene that make cilantro nasty ☹️
Same. People without the gene do NOT understand how vile it makes cilantro taste. It does suck whenever I see a great recipe that includes it. I just omit it instead of substituting though.
I've just known this???? I've tried so hard to like cilantro??? 🥺🥺🥺
"Chonk is life."
That's a meme if I've ever heard one.
More of her please!! That looks so delicious and she really has a passion for her culture and food. Lots of knowledge and love on that plate. 👏🏼👏🏼👏🏼
Absolutely loved this! I wish her dad would come to the test kitchen and teach us his yogurt recipe!
I can’t stop staring at brad just sharpening a knife in the background
lmao that joke at the end actually killed me rip in piece
priya go for it, you have 140 million people blessings and u r not alone
Loved this video! I can't wait to see more of Priya!
Super thrilled to see more of Priya in the future, that was cool!
yes!!! WOC flexing on this channel
Priya is Indian American there's no need to erase her ethnicity
yikes. imagine being an SJW
@@what-es9jh imagine being upset about the use of "WOC," i really can't imagine having so few brain cells. 😔
LUL
I really love her personality
Americans say “erb” instead of “herb”? In England we say Herb with the H
Fareeha Sonia yup
Yall invented the words knife and know and have absolutely no place to talk on the subject
TheOldAmishMan it wasn’t even a diss... it was an observation I made. Why are some Americans always so angry.
@@SK-hd1yk Was just a joke hun
You sound fantastic
More Priya please! What a refreshing voice in the BA kitchen :)
Thanks for the note about the upcoming book! We will look for it when it releases!
Girl, you slay
Priya is such a delight! I'm looking forward to her future videos. I love seeing new faces in the test kitchen :)
"Oh, it's the chutney that she makes."
*BETRAYAL*
Can’t wait for the book to come out. Looking forward to more videos. Great job, Priya!
This looks delicious, and I already love Priya. Good choice BA!