Hey everyone hope you're having an amazing day. It's mark wiens, i'm in bangkok, thailand and today we're going to a restaurant. That's called si ananda bawan, which is one of the best south indian food restaurants in bangkok, we're specifically going to eat the giant banana leaf, tali, which i think includes something around 19 different dishes on a banana leaf feast, and so we're gon na have a chance To see some of the cooking um and then i'm gon na share this entire south indian food tali feast with you right now and so the restaurant that we're going to is located just a couple buildings down from the sea. Maha mariaman hindu temple, which is one of the the main hindu temples in bangkok, we're right in the heart of bangkok, right in downtown siloam, bangkok - and here we are it's right on the corner of siloam.

Soy 15 love their slogan already our food, you love it. That's exactly what i'm here for rachael very nice to meet you nice to meet you what type of south indian food are you serving here number one here in bangkok? Actually, there's many sri lankan in in the world uh we are actually unique from. We are not. We are not part of the any chain.

We are stand alone here, unique restaurant and we are chatting at cuisine, tamil nadu, ah, okay, specifically food, so it'll be spicy, peppery uh, a lot of flavors in terms of coconut and use of coconut, and are you from chettinad, i'm from tamil nadu, okay, very excited To be here, thank you for being here. Thank you, okay, so we're gon na go into the kitchen to see some of the cooking. Yes, yes, so we met up with rachael, who is the owner of the restaurant uh, and he just briefly explained to me that this is a restaurant that serves chetanad food, which is in the state of tamil nadu in south india. And it's, i believe it's in kind of even the south part of uh tamil nadu.

So it's really really far south at the tip of india. You can already smell the spices, the dry spices. I know they're famous for uh chettinad crab curry, but we're gon na have fried fish. We're gon na have the full the full thali food mix meal experience and the chefs are about to get started cooking right now.

What are you cooking? First, oh masala, fish. Okay, oh i love it. Oh this will get griddle fried and yeah. What are you making here? It's not pretty! This is chocolate.

Okay, let's check it out. Oh i see. Curry leaves, oh, that immediately smells so good wow. If you could smell this chetanad crab curry.

It's just insane the aroma of those spices, both the dry spices, the chutney, oh man, the herbs, the curry, leaves in there he just tossed in a handful of coriander. The aroma is just absolutely it's sensational. My mouth is watering through the mask. Jeff finishes off that chetanad crab curry with a splash of coconut milk and that's just simmering away, oh man that smells just literally unbelievable chicken.

65.. Oh it's one of the signature dishes here! Okay, so i just absolutely love how they handle spices, just tossing them around. You got ta feel the spices there's no measurement, there's no pure recipe, but it's about just feeling digging into the spices feeling it with your fingers, mixing it into the food. That's experience, that's expertise, fishtika fishtika! Oh this one will be cooked in the tandoor yeah.

Okay. Now things are really just getting out of control: the chefs are just flying around the kitchen cooking, so many dishes and there's a whole conduit oven over in this corner, marinated the fish on the skewer carolina. I hope you're already loving this video and enjoying the food, but right now, if you could just take one second, to give this video a thumbs up. Click like on this video.

That would be a huge help and thank you very much in advance for clicking thumbs up man. So much respect to the chefs, just like darting from one side of the kitchen to the other side of the kitchen cooking, multiple dishes at a time uh, just remembering which dish they're cooking, is something commendable, and then on top of that doing everything with so much Speed and preparing ingredients, deep frying things stir frying things tossing in spices. Spices are just flying everywhere. Respect to the chefs, wow, the aroma of tempering spices and curry leaves sizzling in oil.

It's an aroma. Your nose will never get tired of squid okay dog. Okay, i'm just seeing now that's the list. 19 dishes we're eating 19, south indian dishes for lunch today on a list that is the ultimate tally and literally they made 19 dishes in like 30 minutes wow, it smells unbelievable, unbelievable they're.

So so it includes 19 dishes. Right, yes, wow, oh wow, that was that was a thrilling experience in the kitchen. So probably this is the full, the full tully, the full tally, 19 items, 19 items and south indian food is some of my favorite food in the entire world food. Although i've never been to chettinad, so this will actually be my first meal of really regional chettinad food.

Although i've been to other parts of south india, i've never been to chattanooga, and i think this is straight up like transporting yourself to the heart of chetanad. Oh here comes the dosa. Oh dosa is another one of the greatest food items: food groups on earth. Is there a common weight dish to start with, or you just dig in the actual thali system? Is you have to open the stomach by eating the sweetness? You take that a little bit, so the stomach gets used to some kind of light food.

Then, after that you can move into the spicier curry, so this is actually to be eaten. First, the dessert yes there's cashews in here kind of fluffy and spongy you've got the flavor of the toasted cashews and some i think, raisins and there is it semolina, raisins and cashews. And now i'm i'm ready. My stomach is prepared to move on to the spicier dishes.

I'm just gon na go ahead and start with this right here, which is the oh. This is the squid, the squid curry that amount of spice in there, the onions in there, the curry, leaves oh man. Oh wow, the harmony of spices, the curry, leaves the you really can taste the dried chili in there and then that sprinkle of fresh coriander, which you just sprinkled on top at the very end, so it just wilts but all the flavor is intact. Okay! Next up, i'm going to try the rasam - and i remember this from from south india from kerala where you can.

Actually you could put it on your rice, but you can actually it's almost like a like a broth or a soup. Yes, right, you can put it in your and you can put this into your your palm, the immediate burst an explosion of sourness and fruitiness and then contrasted by the coriander. The oh, the sourness is what stands out. There's three different: 65 dishes: the fish fish 65 prawn 65, chicken 65 i'll begin with the fish 65..

It just kind of melts in your mouth and what you really taste in the 65 is the the dried chili powder. Okay, prawn 65. I'll put this onto the rice and rashan said: try it with some of the sambar, it's so crispy and then again the the dry chili powder is what stands out about the 65 dish. I think i'll just finish with the 65s.

This one is the chicken 65 yeah like a popcorn chicken, just straight up like chili, fried chicken before continuing around the banana leaf, i'm going to go ahead and dig into the chettinad crab curry, which is sitting right in front of me. This looks unbelievable. Look at that sauce in the curry leaves, let me add, on one more scoop of the the sauce and the chutney. The curry leaves the coriander in there.

Oh, there we go, although i might have destroyed it a little bit, but that's okay. We got to the crab on the inside, i'm gon na go ahead and just kind of scoop out that crab from the from the claw there look at that amount of sauce that amount of gravy mix the crab with the with the rice with the gravy. Oh wow, the thick richness of the gravy layer upon layer of spice, you taste, the black pepper in there for sure. Uh again, you taste the dried chili, the coriander and the curry leaves all just saturated into sweet crab.

Okay masala fish next, which he griddle fried in a masala mixture of spices, yeah, that's just wonderful, a different texture. It's crispy! All of that spice mixture. The flour is just caked up onto the fish as it's been griddle fried. Okay, next dish is the mutton, pepper fry, so mutton.

I believe it's goat right, it's good! Okay, that just melts in your mouth. You do taste, the pepper, the onions and the tomatoes that are just simmered down and just melt in your mouth. It's so tender! Oh man, another prawn dish with coconut and turmeric and mustard seed, and i think he said this one is almost uh. I think believe this one is a kerala recipe.

Oh yeah, it's a total change of taste. It's not not you don't taste the cumin or the the coriander so much you taste, the the shredded coconut in there. The mustard seed, turmeric and curry leaves and then other than that is just the shrimp, have a really muscular, almost a bouncy texture to them. Oh yeah, that's incredible! This one i think is uh.

Is it potato potato or pumpkin masala? Okay, put this into there, the rice mop up all of the gravies, all of the sauces. All of the curry. I think it's pumpkin. I think we might be on dish about number 10, um, maybe 11., but this is the final dish.

That's on the banana leaf and it's a looks like a vegetarian dish. I'm not sure. If that's okra, could it be okra or could it be um? Some type of a gourd, but you can see onions in there, that's also a totally different taste. What is it it might be? A loofah melts in your mouth, almost eggplanty and again, with a light blend of spices but rich okay.

We still have more dishes to try. I think i need a refill on rice. Can i have some rice, please, okay, thank you. I almost forgot one more dish.

That's on the banana leaf that got hidden behind the crab claw is the the gobi gobi manchurian or chicken manchurian. I think it's chicken um, like a chinese gobi manchurian right, okay, it is a like a indian, south, indian chinese, so deep fried chicken with a sauce with coriander. Oh, it smells so good immediately. You could smell the vinegar in it.

Yeah! Oh man straight up, fried crispy chicken, with this kind of salty sweet and sour, actually more salty and sour sauce and the flavor of the coriander. I've always been a huge fan of indian chinese food too. Next up. This is a shrimp, a prawns curry, oh yeah, that one is awesome dish after dinner and that one is another another totally different, flavor rich with coconut milk, not too heavy on the dry spice mixture.

When you taste, the curry leaves you taste a new tomato coming through, and these are just the overflow, the overflow dishes uh. This one is this one mutton also mutton mutton, cheddar, okay, mutton chettinad, oh oh, this one is bone on bone on. Oh and the dried chili's in there, okay i'll just pick it up and nod off that bone immediately. The flavor of like clove and cardamom comes out of that.

The mutton just melts in your mouth. It's so tender it stewed down the flavor of black pepper. In there i got a whole pot of cardamom on that bite. Oh man, it's just straight up like cardamom and black pepper, had a a collision had a run-in with some mutton and met in the pan.

Oh man, it's so good need a little lean back. Okay, there's still more dishes to try, and i believe that this curry has been hiding from me. Oh okra, wonderful or ladyfingers yeah. This one is really rich from the coconut milk for sure absolutely outstanding, and literally just we'll transport you back to south india, chicken, okay, that's the name of this dish, oh and immediately again that spice mixture, you smell it, the the cardamom, the coriander, the black pepper, Something that i'm just noticing tasting every one of these dishes is there's 19 items.

A lot of them have a similar spiced mixture and similar ingredients, but at the same time, every single dish is its own unique dish. It's distinguishable from all the other dishes and it has a totally different flavor and mixture combination. And so, even though you have some dishes and some might even look similar, i can guarantee they each have their own identity, complete, different flavors and that's part of what makes a meal like this, a tally so exciting and because, at the same time, they all blend Together so well in a perfect, culinary south indian symphony, okay, i think this might be the last thing on the tali that i totally forgot about the fish tikka wow. Did you try the fish digger, yet the the lime, i think you must have.

They must have sprinkled it with some lime juice at the end, there's an immediate citrusiness, the smokiness from the fire tandoor such incredible and that fish, just it melts in your mouth. It's so tender okay and now might be an appropriate time to dig into the take a sip of that lassi and it's a salty lassi, not a sweet lassi but sour a little bit salty, just creamy, refreshing and foamy. Oh that's, awesome! Okay, let's try the dosa! I'm going straight for the this sambar or is this a maybe a chutney, oh wow yeah, and you cannot go wrong with the dosa here either paper thin crispy with the sambar with the the chutneys to go with it, and i think on that note, that's all 19 dishes that we've tried: let's, let's do it again, let's repeat again and again until everything is gone, but really absolutely outstanding foods authentic, the real deal, flavors of chetenade, okay, i'm gon na get a little bit more of this. The crab crew sauce for the final bites that crab curry sauce is just unbelievable and it because it's on a on the candle, it stays flaming hot your entire meal yeah, i have to say i am regretting the fact that i wore a belt today.

That was a terrible decision on my part, i should have known, i should have worn elastic, but that was a lot of food and i did manage to clean my banana leaf plus had a couple pots of rice, but definitely the overflow section of the tali. We got to get for take away, oh yeah, i'm pretty full and very happy just an amazing range of flavors, so many spices, i love the black pepper, the dry chili and such a variety such a massive variety. I want to say a huge thank you to rachaen and all of the staff and the chefs for taking such good care of us. A couple of quick things.

Number one is at the restaurant, it's halal, so they serve halal food and then number two is that that giant thali, which includes 19 different dishes, is uh: 3 000 baht. But it's for four people serves uh feeds four people and then additionally, they have uh an entire menu, an assortment of different dishes. You can get the vegetarian tali, you can get a simpler tali or you can go for the deluxe ultimate gigantic tally. Uh, like we just ate so that's gon na, be it for this video.

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