PIZZA FIGHT! NYC Chef vs Chef Ranveer Brar! Pro Chef Reacts
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- Опубліковано 24 чер 2023
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No way is an Indian chef making good pizza without yeast or an oven! Is it even pizza then?!?!
There are a lot of tv/internet chefs that take food from another culture and destroy what it's suppose to be. @RanveerBrar thinks he can make pizza as good as an Italian or American. And with NO yeast or oven!?
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#cooking #reaction #indianfood #pizza #ranveerbrar #tawa #nooven #recipe - Розваги
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Hello Chef Tsao.
I am a temporarily displaced US citizen currently working in India. There is a point I would like to make about adding the sugar to the pizza sauce.
You were mentioning all the brands of US pizza makers. One thing that you need to remember is that they use American cultivated tomatoes, whereas Chef Brar was using Indian cultivated tomatoes. If you ever sample Indian tomotoes, you would find them to be flavorful, but not sweet, even when perfectly ripe. The sweetness taste was artificially cultivated into the American tomatoes, whereas the tomatoes in India are more tart.
Another thing I would like to point out is that, while Chef Brar did use some shredded cheese, that is extremely hard to find outside of the major cities (Delhi, Bombay, etc). Despite the fact that Indians have been using milk in their cooking for over 5,000 years, they only developed 1 type of cheese, which is called paneer. Interestingly enough, paneer is used more like tofu than a cheese. However, I was told that the likely reason for the lack of cheese development is because it is so hot in India that the cheeses would mold extremely quickly. Just an FYI.
Oooh! This is awesome! Thanks for sharing!
how they add artificial sweet flavor on the cultivated tomatoes?? that is crazy and impossible. there are several varietes of tomatoes, some are more acidic, some are more sweet. some are balanced. the deal is, indians love sweet stuff, they love that ketchup flavor.
@@pedrao420 Yeah, I think he means through selective breeding. "Artificially cultivated" sounds like they are injecting some shit into the tomatoes.
I wonder, would he say the same of San Marzano tomatoes?
@@Turigamotyeah but that's why Italian tomatoes actually go really well in Indian food
American tomatoes have definitely been bred for sweetness they're quite different from Indian tomatoes
@@pedrao420 Its called artificial breeding.
This is a good example of how you can break "the rules" if you understand them and know what you're doing/why you're doing it
Def!
The difference to me in Jamie Oliver/Nigella Lawson and Ranveer Brar, is the fact that Jamie/Nigella seem to just grab ingredients that are "Asian" or they say, in the case of the spring rolls, "eh, it's close enough" and just throw it into the dish without any real thought to the end product. Ranveer is taking ingredients that clearly belong on a pizza, and just cooking things his way, in a method that he knows is delicious and has tried before, and showing us a way that say, someone without an oven, maybe cooking at a campsite or with a butane burner? can do it.
Chef Ranveer always respects the origin and tradition of a recipe. Even when doing an Indian dish, he would tell you the entire origin story and explain the other technicality in the recipe.
In a camp, it’ll be much better in a cast iron pot. When heated, a cast iron pot would act as an oven. Even a iron skillet would serve the purpose, but you would definitely need a lid.
I as a Mexican do not have a working oven in the kitchen as many Indian folks stated, I find Chef Ranveer an amazing person, he knows his stuff, he´s not claiming this to be authentic stuff, he´s letting us know a tasty variation of his own. I will actually make this pizza myself later on, Nigella, Jaimie and even Gordon who I thought was a great chef have fallen out of favor in my book for being disrespectful fools, claiming to do authentic dishes when they don´t even get the right ingredients.
Whole wheat flour in india is basically atta(pronounced as aa-ta) used for making most (North)Indian breads like roti, parantha or puri. It’s simply when the whole wheat grain is stone ground. I think nowadays most commercial brands use machines but the concept remains the same. White flour or AP flour or Maida(May-dah) in india is processed flour and has lower nutritional value so it’s less preferred in Indian household cooking. Atta has higher protein, fiber etc.
This tawa pizza has save my life a few times.
Atta and Maida are 2 different types of wheat flour, Maida is made with the endosperm or the outside of the grain, and atta is made with the whole grain.
Also, tawa is a legit way to cook certain foods. When running electric ovens is too expensive, tawa saves lives.
Endosperm is the inside of the grain, not outside. The outside of the grain is fiber, which is stripped off in maida/refined flour/all purpose flour.
I'd like to inform you that Chef Ranveer is particularly skilled in preparing Italian cuisine, which happens to be his area of expertise in the culinary spectrum. He received his training from the renowned Antonio Carluccio, widely regarded as the godfather of Italian food. Due to the fact that 70 per cent of Indian households lack an oven, Chef Ranveer has ingeniously adapted his pizza-making process to accommodate this constraint.
meh... I l really ike Chef Ranveer - and this looked delicious.. but he made some fundamental mistakes, imo...
@@elingrome5853well from an authenticity perspective maybe but you should take one thing into consideration,that his target audience is mainly Indian,and he has made this Pizza mainly for Indian viewers who want something quick and also has mainly taken Indian ingredients.And as far as I have noticed,Italian food is simple,but that simplicity relies mainly on the quality and taste of ingredients. Like he added sugar in the tomato sauce,which I assume you may consider a fubdamental rule-break,you'd also have to consider the difference in the Tomatoes between India and the US.While y'all have access to sweeter tomatoes,Indian tomatoes although flavourful and ripe lack sweetness...that's why he added sugar. To put it in short,he just bent the rules to fit the Indian audience,but he definitely knows what he's doing.
@@elingrome5853you are disregarding the fact that he's not making pizza the way other regions do. This is how people cook pizza at their homes in India. The other popular pizza you'll see is with chains like Dominos and even they're serving fusion pizzas. Food is specific to the region its in.
I suspect if even 5% use ovens
@@elingrome5853 the only mistake is in your hearing. Maybe you should listen carefully
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*Inserts "This is the way" meme*
Yes, "wheat flour" is whole wheat. CAP-si-um is used throughout all of Asia and in Australia for bell pepper. It means "not a hot pepper" kind of pepper. Remember, he is serving a very different food culture. This makes a large difference.
Capsicum 🫑
I'm really digging hearing an Indian chef talking about pizza. It really says a lot about how universal and unifying food is, which is one of the most appealing things about the culinary arts to me. Food brings us all together, no matter how different our cultures or life experiences may be.
That's not surprising or special trust me
The real mark of mastery is the ability to simplify without losing quality, simple is not always easy. So just like chef Marco Pierre White made certain recipes practical for home cooks, chef Ranveer's ability to adapt the process for people without pizza ovens shows how thoroughly he understands pizza making.
Chef Ranveer's intention was never to make an authentic Italian style pizza. He made this pizza for the Indian audience, which has loads of toppings and brimming with flavor. 00 flour and brick oven are not prerequisites for an Indian style pizza. But yes, even he knows, and we all know that it's not authentic, it's just flavorful.
The tawa is a flat metal plate, usually made of cast iron or aluminum, used to make different types of Hindustani breads.
Tawa pizza or pan pizza is something almost every desi (South Asian) child is familiar with to differing degrees, so much so that some of our mums in the expatriate community even made it here in the west when they had access to ovens. My mum's reason was I'm not turning on a giant oven for a tiny pizza for one or two. Plus they always had some leftover chapati dough kicking around in the fridge because that was made almost daily anyway, and didn't want to whip up a yeast dough for just pizza. Another variation on this in the expatriate community is using any kind of already ready-made flat bread from nan to pita etc as the pizza base, chucking fresh sauce, toppings and cheese on it and bunging it in the oven for a few minutes. Excellent pizza in minutes.
Tawa is a (generally) thin, flat cast-iron griddle to cook flatbreads, shwarmas etc
🤘
Figures, I bought one at an indian grocery store in our town, I use it to make corn tortillas over the firepit.
@@carlos_herrera Perfect for that. Tortillas are basically rotis with lard in it
Ok chef Brian must make a pan pizza recipe video in the future. I'm curious to see your twist on it.
As a So-Cal Indian-American who's had his share of Julio's Pizza at its' original location as a kid, the integrated current location could really collaborate with Ranveer. Best of luck, mera bhai. Pass it on.
It is different and he put alot of thought in it. It looks good.
Most Indian homes doesn't do much baking, so ovens aren't as popular here. And in small towns, food chains aren't as common as well and good cafes and restaurants doesn't always have Italian unless you're in a city.
But people wanna have pizza. Specially kids. So this recipe is perfect for parents to make for their kids.
Most of ranveer's dishes are very easy to follow for most home cooks
Words are interchanged. But Jaime Oliver interchanged Sambal for Chili Jam.😅😂😂😂😅😅
Capsicum are bell peppers. Capsaicin is the chemical in spicy peppers that creates the heat. You know this, man. :)
Also keep in mind that ovens aren't that common in home kitchens in India so this recipe is designed with that in mind
Oh man, this is cool to watch because here in Salt Lake City one of our local favorites is Curry pizza. NY style pizza with either butter chicken or tikka masala sauce and the traditional curry ingredients as toppings with the normal mozzarella cheese. Indian families around here started doing it and its now worked its way into being part of the local fabric.
Whole wheat flour- Wheat Flour Bran Removed commonly used in Indian bread) - All purpose flour/ Refined flour( Maida).
HI @ChefBrian! I am also a cooker, and yes, you are totally right. Cocasse is tomato without the "cape". It is one of the first thing we learn in the cooking course, when learn to boil the tomato for little time to remove the "skin".
i absolutely agree with your last sentiment - it is not a traditional pizza, but it looks damn good and will probably taste fantastic. at the very least, it's quick, easy, and better than any chain pizza.
'Tawa' is a Hindi/Marathi word for Pan.
Usually many households in India or some other Asian countries can't afford modern high tech microwave oven. Hence the 'Tawa'.
Also called as Pan Pizza.
In case you didn't know, some Indian households also bake sponge cakes using a pressure cooker, I've eaten it and it tastes decently awesome.
I would suggest you to explore the everyday utensil of Indian household - The Pressure Cooker. Most of the rice is cooked using this epic utensil.
You could get into a video series of exploring kitchen utensils of every Indian household, just giving you an idea. Your choice 😁
Tawa /Kadhai is not uniquely Indian nor is the word unique to only Hindi/marathi. It's also known as "Wok" , which is tad different, only in terms of handle length.
Wok and pan are so different, not tad different they are whole different in shape .
@@Rahul_Singh100 Pan and Wok are geometrically different.
Pan has a flat bottom, usually suitable for low heat cooking whereas the Wok has an elliptical bottom, which makes it useful for cooking on high flame burners.
My pizza sauce is just extra virgin olive olive, Cento crushed tomatoes and dried Italian herbs you get at the average grocery store. Freeze that into ice cubes and microwave three of them for at least 45 seconds and I have pizza sauce. Though I could probably get away with some sugar.
One thing on the flour - if it’s further refined to become whiter with a lower gluten content it’s called Pastry Flour.
Cake flour has been bleached with chlorine to make it white and lower the gluten content.
That last shot of the pizza reminded me of a personal size combo pizza from costco. RIP to that legendary pie
I made pan pizza many times and it’s so soft, fluffy and crunchy! And incredibly fast. Really a thing onto its own.
As an Indian as well as a subscriber for about 2 years I see this is an absolute win! Just finished A levels in England so 2 months free time!
I think it depends on how long you cook the basil. I know the Italians put the basil on Neapolitan pizza before putting it in the pizza oven. It cooks in 90 seconds. Something about releasing the aroma.
So the tomatoes we get here in India are towards the sour side, unlike San Marzano tomatoes, so I think that's why he put a bit of sugar in it.
Thanks for leading me to realize that that strong, yeasty flavor I love in some breads and rolls is just the essence of farts.
That's basicaly achohol (ethanol) hehe.... The gas is CO2.
@@JoannaHammond I know, but I'm stoned and when he mentioned farts that crossed my mind.
😂😂😂
As I understand it, cake flour isn't further processed west husk, it's a naturally lower protein(10%) variety of wheat. AP sits around 12%; then the really high protein wheat (~14%) becomes bread flour
As a pure observer of his pizza bake, I’d have loved to see him get a bit more color on his peppers and mushrooms. Other than that, I’m impressed a stovetop pizza made my mouth water
Hey, chef! Sending love from India. He made that pizza for an Indian family who don't have an oven at home. Also, please share your reaction to MasterChef India 2023 (season).
Chef Brian gettin' that classic Raid sponsorship! Now you're a serious UA-camr!
Yep agreed regarding the closing. Ranveer is working within some hard constraints: no oven (which many Indians wouldn't have) as well as creating something quick. On top of that there's also the produce available locally - e.g. I don't know how easy it is to get parmesan in India now. It's been a while since I was there though I'd guess it's not that common.
Given all of that, he did a good job
Within the US, especially in and around NYC, I'd recommend trying out some Indian fusion pizzas. What they'll do is essentially use indian curries / spices in or as the toppings with Western techniques and equipment.
If you're ever in Detroit, we have a great pizza joint called Amar Pizza that does Bengali ingredients on Detroit style squares. The dried fish pizza is a square of dankness unrivaled.
Well you can get Parmesan here but only at boujee stores and good groceries as far as my knowledge goes.Also only in big cities I guess..not the whole of India...
@@sujitd I think I saw a video on this place. Will do if I'm in the Detroit area
The pan method I prefer is dough in the pan (HOT!), get it going, then toppings on and then put it in the hotest oven I can get, then you get lovely bottom and lovely top.
I would definitely eat this type of pizza either in a restaurant or at someone’s kitchen.
This video is directed to Indian audience as an Indian my family like things which is more cooked than normal so for many people of India wouldn't like fresh raw basil.
You cook it in a pan or air fryer some are able to fit a 16 in pizza or use an egg or grill you don't need an oven I want to see which method he uses I think he is going to do a pan on stove top I don't think pizza turned out bad I didn't understand what wheat flour was but 10/10 on this pizza I would eat it. I love watching your channel because you explain an educate people thank you for that
chef ranveer is basically making it for the daily common people with as easy as it's possible. baking powder and soda is in every home in india while people don't even know what yeast is, even i had to struggle with yeast when i started i could not even find it in local shops. there are some reasons he is doing things which is unconventional for non-indians.
In India, wheat flour is essential base of almost all kinds of Indian breads (naan, roti, puri.etc)
its basically grounded powder of wheat grains, No processing. Fun fact: Its normal routine for every household to buy wheat in bulk (like a quintol< like 50 to 100 kg ) and then ground it in portions (10-15kg) for daily use purpose.
Maida (refined flour) is basically by-product of wheat flour processing when we separate semolina (known as Sooji or rawa to Indians) from wheat. (semolina is used in many items like pasta. )
All purpose flour milled from hard red wheat or a blend of hard and soft wheats, typically 80:20 ratio.
essetially you wouldnt find difference in texture of maida and all purpose flour, but it has different result, as both has different protien value. Though can be used as substitutes.
See I am not a cook but I do love cooking but still very beginner
So I don't know what to explain in this
And well I know most Indian household don't really make Pizza bread at home mostly buy them at store like BreadLiner or Homebread
Wheat flour is whole wheat flour ... It's used to make roti (chapatti)
Refined flour is used to make breads like naan and kulcha
Man I'm really distracted by your frankenstrat hangin backside, that's dope!
I personally like my pizza sauce to have some sweetness, I just find it tastier when the saltiness, sourness and sweetness are all in balance. It's just preference.
I will say, I was in Sicily once, in Catania to be specific. We were in some crappy diner, and I ordered some baked pasta dish in tomato sauce. The sauce was really sweet, and I found the culprit - the grandma that made it added sugar cubes to it, since I found a half dissolved one in the sauce. So I wouldn't be surprised if some Italians do add sugar to tomato sauce, it probably depends on how the harvest was that year.
Indian tomatoes aren't sweet at all, which is why he added sugar for a little authentic flavour (as many people here mentioned tomatoes in the west are a little sweet)
Ingredients around the world differ in taste depending on where it's grown, Indian onions are more pungent and peppers have more heat, etc etc
Tawa is more of a griddle than a pan. Most of Indian homes dont have ovens. Not used much.
Rare to see you a little confused in these reaction videos and can see many comments adding context. My thoughts... refined flour is your normal plain white flour and wheat flour is Atta, a flour common to the indian subcontinent (if my memory is correct, I think it was introduced to India by an American scientist in the early to mid 20th century to save people from starvation during a drought). Indian tomatos tend to have a sour edge so a little sugar can be used to round out the flavor (I personally do but my wife hates it when I add sugar to indian tomatos). A Tawa is the type of pan used in the cooking process. Any dish with Tawa in the name simply means it has been cooked in that type of pan. It is a decent pizza and the recipe looks like it has been designed for more rural communities in India based on the ingredients used and cooking methods. I can't imagine many middle class people from Mumbai or Delhi opting for this recipe when then can get a decent street food pizza from a rekri (food stall) at a very reasonable price.
1.Garlics we get in India are more Potent, so you don't need a lot.
2. Almost never are tomato's sweet in India. You get the imported sweet ones, but they are pricy.
Virtually every supermarket purchased tomato requires sugar to be added, they are just so bland these days.
You have to realise that this recipe is customised for Indian tastebuds and utensils easily found in Indian kitchens.
We need spices and flavour in our food, even if it is a foreign dish. We customize it mostly..hence the birth of Indianised foreign cuisines like Indo-chinese.
Recipes without an oven is my wheelhouse, since I haven't had one in 5 years. Today I am making a whole bunch of burger buns in my skillet. I only just learnt how to do pizza though. This technique from Chef Ranveer is pretty solid. I make a yeast-based dough though, so it puffs up much more. It seems counter-intuitive to have it on low heat, but this really is the way to do it.- if you have it on high, the bottom will burn before the inside is cooked.
Baking soda is a basic compound... you need some acid ( mostly lemon or sour courd )...to mix with it to make CO2 and make dough fluffy!... Baking powder on the other hand has both acid and base in powder form...and needs water to start reacting and form CO2
The thing is this recipe for the people of India only because 90%of Indians don't have ovens and don't use things like yeast
In india we don't like fresh/herbs toppings too much on things unless its corriander on our curries 😂 or chaats (streetfood snacks)
Also basil in india is very different variety used as medicinal purposes and also worshiped in hindu religion as a holy plant also put in tea the italian basil are different in taste a bit and big leaves .
To be this is a different authentic pizza from India’s style, and not the traditional authentic that we look for in Italy or semi Americanized pizza or nyc pizza. He definitely does better than others that I know who mess it up, or don’t explain that it’s their version, and don’t follow some fundamentals.
Yo! When you gonna upload your test kitchen video? I wanna see funky sandwiches. Wheat flour is South Asian ātā (atta) - basically whole wheat flour but with lesser bran than in the west, I guess.
Indian homes don't have huge electric ovens like USA homes. Even tandoor ovens are unpopular. Yeast is also quiet unlikely to find in market. Yet the end result is so close to a traditional pizza, if not same as a traditional pizza.
This is for Indian or Subcontinantal people as majority of the middle class don't have ovens at home ( can't afford + poor service if it breakdown+ electric bill) its the recipe for people how they can cook pizza at home without oven and don't have to go out for it or for people around who's villages outlets aren't there
You now know what's next: the final boss of pizzas.
Brazilian pizza.
Refined flour is wheat flour without the fibre...its more finer and whiteer
Instead of the oven, have used a cast iron pan w/ lid or a Dutch oven to make pizzas, calzones and panzerottis. AFs are even better...
I always learn so much here.
tawa is just the Hindi word for frying pan. i guess it refers to a specific type of frying pan used in India, but I myself am not sure of that one, I've seen the word used for all sorts of frying pans.
Tawa pizza means pizza in skillet or pan...in india TAWA means flat pan (made of Iron or nowdays non-stick also available but Iron one is traditional) for cooking CHAPATIS and PRANTHAS
I think within context, he did a decent job - but there's far better ways to do similar pizzas. And I think non yeast pizza doughs are awful - but I love using (non puffy)pita for quick personal pizzas.
So I'd do it on a pita, no sugar, and I agree on using basil at or near the end.
Yes Chef, refined flour is all-purpose flour... but wheat flour is just that, finely ground dried wheat.. we, Indians, use it to make our everyday chapatis and rotis !
Also, Tawa Pizza means a pan pizza... tawa is a flat bottom pan
Whatever items you thought Ranveer should have put in it, not even one item is available with a normal Indian household/ local market. We may need to buy them from a bigger supermarket and are a bit expensive. We would just order a pizza instead of buying all those things and cooking them over a pan. His dish is thoroughly, Indian kitchen customised with a kick of real Pizza experience.
Oddly enough there is too really decent pizza doughs i have had that don't use yeast .
1) is the 2 ingredient pizza dough just self rising flour and Greek yogurt
2 ) it's pretty much the same recipe as flour tortillas but instead of getting super thin for tortilla make it a little thicker . Then put it in the frying pan it makes a really good tasting fry bread then put pizza topping on that or just eat the bread
Loved ranbir emphasis on his pizza sauce as quick pizza sauce not as authentic pizza sauce 😂❤
Love this guy ❤, made pizza according to indian taste pallet....
I think what you were looking for was that runny scrambled egg texture in the middle when you cut open the omelette. But for one reason he didnt show it in the video is because he makes most of recipe videos for very amateur homecooks who wont be able to do that technique in first try and will probably ruin the dish for themselves. So he shows an easy way to do it. Second we indians dont usually like runny raw textured eggs because one here 99% farms dont pasteurise the eggs and also most indians dont even like to eat white omlette like the french omlette leave alone a runny one. we put in onions, coriander spices in the omlette and like to give it a nice caramelise brown pan seared color to the omlette, so thats the prolly the other reason he didnt make the traditional omu rice’s runny omelette. He fused the traditional with indian taste.
*Hey Jordan, pull up a picture of the yeast burping and farting*
I swear, at this point, Brian and Jordan are turning into Rogan and Jamie 😂
Lol
So concasse by definition means to grind, so if we go from there he is not wrong
Vincenzo might not like it, but at least he said it was his take on it.
Don't know why but i think Vincenzo will not be that much angry with this pizza because he has already seen the worst of it
Interesting! I gotta try this!
Today any piece of dough with toppings is called pizza,
Usually tomatoes we get in India are not very sweet so the little sugar.
The problem with putting basil in at that stage is that it's aromatics are going to evaporate, they will have no flavour really.
Bingo!
He added fresh basil before eating as well so both cooked and fresh
Not really. Many Neapolitans add it before cooking to release the aroma and the oils with the heat, and helping the flavor perforate the entire pizza. They often "protect" it from getting scorched/burnt with the help of cheese and other toppings. The aromatics aren't water that will "evaporate". But, you do have to be careful not to heat it too much for too long.
Note: It is recommended that you break the basilico with your hand to prevent it from loosing flavor on the chopping board and the knife (which is esp true for those who fine chop it ugh). This plant is literally native to Asia and the Mediterranean, trust me we know how to use it lol.
@@jkg6491 u right , basil doesn't lose its flavour n aroma infact it infuse more into the dish u r cooking. I am from northeastern part of India n we eat a lot of basil . We put in basil when the dish is still hot rather than when the dish is cold .
@@amphurongpipi3756 Yeah I saw it once, it's also used in stew like dishes over there(idk the names sorry).
P.s- I'll bet people like this chef and the woman don't even know that people from parts of India (like in Tripura Mizoram Nagaland) have "Mongoloid"(also called "East Asian" by the West) features, and how ABSOLUTELY HUGE the food and cultural diversity of India (or even just NE India) can be.
15:00 15:01 watching the cheese drip, my heart skipped a beat, i cried, then I i came.😅😂😂😅😅😂😅😂😅😂
I thought capsaicin was the ingredient in hot peppers that makes them hot as far as I recall. Bell peppers aren’t hot.
He said it wrong bell peppers are called Capsicum in India (not capsaicin)
Capsaicin is named for the genus capsicum, which both bell peppers and chili peppers belong to.
Indian 'pizza' is different from actual pizza. I remember the first time I encountered it in a college cafeteria. It's been trying to get itself on our shelves in different ways since then.
My boy got the Raid Shadow Legends bag
Chef Tsao. indian tomatos are bit sour and they do not taste sweet. so i think had to put some sugar to sause . tawa means pan in hindi
Me watching this after watching the latest no butter, butter chicken recipe.
And just as he said "and the enimy of flavour--" i said "jamie oliver"
that tomato concasse is something he knew was a wrong term but he was told maybe by production team to say it. This part was in full video where he told us that ''this concasse thing they are saying from the background refers to tomato/pizza sauce". Again this was mostly just entertainment + cooking show for middle age housewifes so terms doesnt matter that much.
In Hindi pans are called tawa
Ah! Thank you!
As an italian trained cook i have to say it's not as bad as i thought it would be when he started but it's not great either. I would say it's ok for a home cook.
Yep cause it's not authentic pizza it's according to Indian taste 👍
CONGRATS YOU REACHED RAID LEVEL POPULARITY!
Looks amazing
Tawa is the north indian word for pan, i.e. the utensil he was using to bake the pizza. Indians don't really have ovens in their homes(or do european style baking in general at home), so Ranveer made this recipe so that your average Indian would be able to bake pizza at home.
Tawa simply means flat top, but not really flat more like concave shape. Tawa is must have utensil as most Indians eat flat bread one way or the other. As for concasse, he doesn't really mention the word but is only in subtitle. I mean if he uses french culinary words for his Indian audience, barely anyone would understand.
He sieved the whole tomato puree
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Jack has done pen pizza also.
Chef Brian hit the big time now! Raid Shadow Legends sponsorship. When will we get a Manscaped sponsorship?
Tawa is the indian (Hindi/Punjabi) word for pan 😊