Hey everyone hope you're having an amazing day at smart queens, i'm in bangkok, thailand and today, i'm gon na. Take you on an ultimate south indian food tour of bangkok. South indian food is some of my favorite food in the entire world. I love the variety of spices.

The masalas, the curry, leaves the black pepper, and today we are going to eat everything from south indian breakfast to an 18 items. Thali served on a banana leaf. Oh the combo bites to a more high-end coastal indian food. That's one of the best indian restaurants in bangkok and barely needed chew.

That is insane. We're gon na see some of the behind the scenes, and i'm gon na show you what are some of the best south indian food restaurants that you can eat at when you're. In bangkok, thailand, we are in the nana area of bangkok, we're at at the bottom of an apartment, complex, we're going to a place. That's called sea ganesha and we're beginning with south indian breakfast step in here.

Just from the aroma it's like you're transported back to south india, oh man, it smells good the spices, the chutneys, oh man, i am so excited, see ganesha authentic, south indian homely, veg food. They do have a full tally set and some different curry dishes and rice dishes, but mainly what you come here to eat are the idlis and the varieties of dosas, south indian little snack plates and breakfast dishes, and so that's why we're here? First, on this tour, the idlis come out so fast. They i mean because they have the chutneys ready. They have the sambar already so hot, so freshly steamed, oh man, i love idlis.

It's a combination of rice flour and lentil: flour, steamed into little patty formation like discs or pucks, but they're so fluffy so light and airy aerated. And then you dip it into all these different chutneys and sambars. It's just slightly gooey, but at the same time it's really aerated. Oh, this would be the classic with a little bit of vegetables in it.

Oh wow! Oh that's so good! The sun bar has a nice tartness to it as well. Maybe the mustard seed in there a little bit of sweetness from carrots and the coriander is the coconut chutney, which is always one of my favorites with mustard seed. Maybe we just try a little bit of that. Oh man, the creaminess of the coconut chutney, it's shaved, coconut meat, so fine that the milk actually starts to come out making it creamy and you've got that aroma of the mustard seed.

Oh man that first patty italy patty just went back down so easily and then this one is the last chutney which i'm not totally sure what it is. Maybe a tomato. Oh wow. Oh, that has an amazing flavor to it.

It's definitely more spicy. You taste the chilies in there, but it has this amazing savory creaminess to it. This is one of the greatest ways to get your morning started on a south indian food tour when you're in bangkok or when you're in south india they're just light and fluffy it. Just feels right in the morning for sure the highlight for me is this chutney right here, which i'm not even totally sure if i'm going to ask her as soon as he comes back with more food yeah, that chutney is just stunning, you immediately smell the masala And the ginger in there you smell ginger.

I think a few more dishes are on their way, but we'll have a tea break. Oh man, that's a good masala chai right there, okay, the other two dishes that i ordered have arrived and we just asked her what this one chutney is that orange chutney. She said it's a combination, a little bit of coconut a little bit of tomato and definitely chili's in there, and so, let's start with the rava onion dosa, oh, and i think i think it's the masala potatoes along with it as well. You can see how this is it's like a lattice net of batter and onions.

Oh you see peppercorns in there you see coriander in there. I'm gon na grab a piece of this. I love how it's fluffy and crunchy and holy all. At the same time, i'm gon na go for the masala potatoes first, since this is a dish we haven't had yet in the last dish.

Oh that's hot! Oh man, the texture of that rava dosa. It has an amazing crunch to it. You feel all of those caramelized onions in there. I just got a crunch of coriander seed that might have been in the masala potatoes.

It doesn't feel too oily kind of like a it's, a caramelized batter, maybe a little extra coconut for good measure. That's a bite and finally, for breakfast we got the ustapam which again, i believe the batter is the same as a dosa, a mix of rice, maybe some lentils in there. But it's not thin. It's not paper thin, it's more like pancakes spongy and this is filled with different vegetables.

Oh man, if you pick that up, that's heavy yeah, that's hearty there's tomatoes! There's peppers in here, there's, probably some coriander. You can see that close-up texture! Oh there's onions get a close-up. Look at that texture i'll go for a scoop in the sambar this time. Oh that's hot! I love the texture of the uttapam.

I love all those vegetables in it. The crunch of the onions, the tartness of the tomato absolute happiness, to start this indian south indian food tour, what a plate! I love the uneven texture of it potatoes again, that was incredibly tasty. The restaurant is called sea ganesha. It is at the sukhumvit suite apartment kind of office, complex right along sukhumvit, soi 13 in the nana area of bangkok.

From here we are gon na drive over to silom for the next part of this south indian food tour of bangkok, welcome to silom, and we are just outside maha mariaman, which is one of the main hindu temples in bangkok, and we are walking on our way To a restaurant just down the road which is well we're gon na eat, an all, you can eat 18 items. Vegetarian pure veg tally it's going to be an epic meal. This is an unnamed little alley. It's right across the street from the room, condo and the restaurant is right down this alley.

Slotted between condos and the restaurant is down here. I love it nice to meet you nice to meet you. Are you a vijay, vijay, very nice to meet you so we're here with the owner, mr vijay, and how did you start your restaurant here? Actually, it's just a passion and we want to serve the good food to the people and when we started the restaurant people say that this restaurant may not work out for you, because there are many restaurants over here. But we had only one idea: just sell the good food to the people, the people will come automatically for us.

Even we are inside the lane. Now we are getting the good customer and we are getting the repeater customer when the customer come and eat the food yeah they come inside with happiness and go with the happiness that is called the taste of happiness of happiness. Oh i love it. Where are you from i'm from chiang mai from chennai and i'm basically i'm a lawyer? Okay, but i love this profession now wow.

How long have you been in thailand? I have been 13 years, but we started three years before okay, three years before wow, and i see all your videos - it's really a very interesting one, even those who don't want to eat the food they want again. Thank you so much all homemade masala homemade masala. No masala we buy from outside because we want to ensure that all the spices which we select is this best one, so that you will get the aroma very good aroma and your amazing wife makes the dishes and has all the recipes yeah. She has all the recipes for sure awesome, so we're stepping from the dining room back to the kitchen and chef is going to prepare a few dishes so wow.

Oh, that looks amazing. What is this one? Like a vada? This is, although okay uh, he is making idli manchurian idli maturity, and this is our special signature which we made in our own recipe in our own way, and this is a heat for our restaurant. Those who want to come and uh eat in the store and they want to first get started manchurian. First, it looks something awkward.

What is sickly manchurian? They don't want actually, but once they eat they want. I can order one more time. Okay, i'll show you how it is coming in. This is a unique dish that they invented here.

Italy's chopped up into the batteries rice, flour batter get coated drop that into the hot oil. Oh man that smells so good eric. It is a special it slices. The green banana drops it into the oil deep fries it green banana goes in tempered down with some green chilies and some onions.

Oh so aromatic curry leaves what a dish we saw a little bit of the cooking in the kitchen. Just a few of the small dishes and some of their specialties, but all of the tally ingredients all of the different dishes. The 18 items are already prepared and we're gon na be served well. We have a dosa already and mr vijay and i will sit down for the ultimate pure vegetarian tali, for lunch today, 18 items coming up south indian tradition.

First, we keep salt. Okay, this it's a food upito means food, those who are given the food to you, you should not forget them in life. Oh, that is a prabhupada of south india, south india uh. We we give ginger just for the digestion that one is ginger: okay, just for the digestion, okay and cabbage cabbage cabbage.

We don't cut into half oh yeah, it's a full, oh yeah! In thailand. We don't get like ready yeah, because it's the job. It's the whole banana leaf right. Oh yes, this is rice pony rice, actually, south indian rice, it's not the normal one's wow, the flavor of the gravy, which goes very better when we mix only with the pony rice.

So this rice comes from india come from india. Okay, especially from and this is the gun powder, the gun powder, what is the gun? What is gun powder? It's a lentil lentil. We make a fry and then we add some spices. Oh, so you add that to your rice, yeah and gun powder, you also taste - and this is the ghee okay, we have to add ghee to the gun powder.

This is a starter and you want to start. You have to make a start like this, so how to make this, you see, okay, so you mix it into your rice. That has to be your first bite. Yeah, okay and with the ghee is so aromatic, and this is yes, oh, so these are more of the gravy dishes.

Maybe it's going to be gravy dishes in the little in the little tin cups, a feast before us home, cooked homely, absolutely incredible! We're going to start digging in, but just an overwhelming quantity and diversity and variety. It is truly a beautiful food culture. Okay, so the first bite has to be with the gunpowder and the gunpowder is should be mixed with all the lights just a little bit yeah. You can feel that fine just mix it would you said it.

You said it's the it's, the lentil lentil powder or chickpea powder, okay, which is called gunpowder a little bit of ghee yeah. Oh - and i love the texture of that. Oh yes, okay! So this has to be the first bite. Oh the rice yeah, it's a little bit gooey, but individual yeah.

I think we use guinea just for the lubricant for the oh, but it's amazing. You taste the starchiness of that that doll flower and the fragrance of that ghee to lubricate okay next is smashing, is a big part of that. Then only tastes better smash your eyes. Okay, oh smash! It really smash it.

Okay, now a little bit of the sambar. Okay, again smash and a sambar is a combination of vegetables plus there's some dal inside of that, and it always has a tart kind of a sour flavor right and dania. Okay, everything is it so you also take some of the hot crispy vada yeah. So, all of that, oh, the combo bite master of the combos and then with the crispiness of the butter.

Again another textural dream there take some of the mango pickle. I love how it's cut so fine, all those spices, the mustard seed in there. Exactly that's right. Exactly yeah great you're trying to identify it, yes, definitely yeah in the sourdough, and you have to lick with this hand - and this is ginger right to help with the digestion and the you will want to lick your finger all day long when it's covered in ginger Paste we'll smash some more rice.

This rice is so good it. The texture, is absolutely incredible. Okay, you can see the richness of that in the spices onions in there onion and tomato, and it takes almost one and a half hours to cook this wow, but the color means it's been getting slower dry. Ah, really i like it.

Oh and the coconut in there yeah coconut in there, you taste the mature coconut in there, just the tartness of the tomato yeah. I love it too. You can put in the vada yeah in between you can open the gravy okay. So this one you eat with rice, also or different - that's plain just plain: okay, you can see, curry leaves and also the moringa drumsticks in it moringa drumsticks, oh wow.

I love the avial, it's so good yeah, the drumsticks yeah. Actually you know how to take. Yes. Also right exactly because it's woody, it's woody, you have to suck out all of those seeds and all of that pulp from the inside there you take.

The puri takes the center stage. Oh, this is chana. Chana is not there for you, okay, oh this one is that was just the gravy, so china is the chickpeas chickpeas. This is like a chole chili like a chocolate bar.

Oh, the flavor of the sweet spices, the cinnamon, the cinnamon in there, the and even the chickpeas are cooked to the point where they kind of just dissolve in your mouth they're. So soft ra, sometime from the palm of your hand, and then you got ta, take it to you. You got ta, take it to your mouth fast before it goes down. It's just a burst of this vegetable broth and tamarind the sourness in there.

Oh, you taste the coriander exactly. Oh, look at a lot of spices, which is good for your stomach for killing any germs and everything, but just the variety that you get with a meal like this is unparalleled and it's just so much fun to eat. Like i mean this is the definition of mixing and matching, and even the importance of knowing the order of dishes is so important, also very important which, what to start with when to start where, to finish again, smash very well. Okay, smash it again with the curd whole, you immediately feel the coolness on your fingers, not enough curd, a little more curd good, add the potato into the curd and you've just transformed your cali into a completely new dish, the sourness, it's so cool and refreshing.

Thank you. Oh fresh canvas, okay, thank you very tasty with a little bit of ghee on the rice. Okay, thank you. Thank you and then pour the doll yeah for the doll, oh man.

So here we go dal ghee and that fresh pile mountain of rice smash and mix mmm. Oh wow, look at that butteriness of the ghee that immediately comes through that flavor. Oh, this one is the bananas with the green bananas: oh yeah, the raw bananas, raw bananas. Deep fried and then mixed with that yeah that, like a chutney, oh it's starchy, like that starts you taste, the the again, the shredded mature coconut.

We haven't tried the idli manchurian, yet you want some yeah yeah you're taking eating you enjoy it. Okay, imagine i have to eat separate, no, not with the light. Okay, oh now with the rice, okay, just a piece of the idli manchurian. Oh it's fluffy fluffy and has just absorbed all of that chili paste.

It has a little bit of a sweet and sour taste to it that was so good and now we're moving on to the dessert and finishing items of the thali. That's what a smash! Yes, that's the way. Yeah! That's amazing pour that was the most satisfying dessert smash palm smash you'll ever have, and then you mix it up same also. The paella some have some vermicelli inside of it um and mix it with that papad yeah.

This is the technique. I love eating. Yeah, the milk in there that, like condensed milk, flavor plus the the cardamom taste and then finally, we have one more one, more thing: right: buttermilk, yeah, one minute: ah, okay, coriander cumin seed ginger at the last. You have to eat this one just for the digestion for the digestion, yes, but good for you.

Oh all comes down to this. Thank you, mr vijay, you and your family. This has been a outstanding meal. I love the flavors and this really as their logo states.

The taste of happiness they are, that is not an exaggeration. That is not a joke. That is for real. You will be happy when you are here and the hospitality and the friendliness, it's just truly the authentic taste of south india.

So you fold your leaf that direction, and that means you want to return. You didn't battle. What are you really happy? Thank you so much and the way you enjoy really. Thank you very, very much and one of the cool things here also step outside back into the alley, and the sink is out here.

In a little in its own little window, you can wash your hands after the meal for sure some of the best south indian food in bangkok and that meal for all 18 items - and it's all you can eat on saturdays - is 189 baht, which i think is Very affordable for the quantity, the diversity that you get they serve from their hearts for the love of south indian food, and i cannot recommend sugam enough from here. We've got one more restaurant to go to. It is going to be an incredible special treat, finally to wrap up and complete this south indian food tour of bangkok. This restaurant is called jol and it is by chef, hari nayak who lives in new york city, but he started this restaurant in bangkok, we're on sukhumvit soi 18..

I love this soy because of the massive trees and i love how this giant tree almost looks like a jacaranda tree, i'm not totally sure, but it's actually like built into the property of the restaurant, and this is a very unique south. Indian restaurant i'll explain to you more as soon as we get inside whoa. I love this tree. Look at how huge it is, and so i'm here with anurban here at joel restaurant, yes see you again good to see.

You also always happy to be here. Yep um and so yeah. Can you just really quickly explain to us what is the concept of joel sure so straight forward? The theme of the restaurant is coastal indian food uh. This unique concept is by chef, harinayak um, who unfortunately cannot be here yeah due to the pandemic, but i am so sure he's joining us soon.

So coastal india is around five to seven thousand kilometers uh nine states on the coastline. We start from the eastern part of india, which is calcutta which, where i am from okay and then you follow the whole coastline. South india, kerala tamil nadu and you end in goa and gujarat. Indian cuisine is very well known worldwide, but most of the restaurants throughout the world are predominantly serving you.

Northern indian food half of the country doesn't eat about a chicken like my mom doesn't know what the butter chicken is or what uh it is yeah. It's just that every single state, every region of india is the food is so diversified. Uh, you've been there, you know every 100 kilometers. You go either way the food and the language changes with the cultures yeah uh.

That's what we're trying to highlight. Um there's just so much about indian food, the southern tip of india, all the way from west bengal then going and then kerala, and then what do you get to yeah? So the next stop would be on the left-hand side, karnataka karnataka. Then you hit goa maharashtra and you end in gujarat, so that completes the coastal tour of india and where the food is inspired from that they serve here at joel. Before we go back to the kitchen to see some of the cooking preparation and as they prepare some of the main dishes, we're first gon na have a few bites to eat.

Just some of the single bite small plate dishes. This one is the mini apam like a little coconut, batter apam, but filled with a combination of jackfruit young jackfruit on the inside and made into a keema. The apam is slightly crispy and it's like the flavor just keeps on building. As you keep on eating the rc cafes in bombay, you know the persians yeah, how they migrated and settled.

They are the smallest community right now, they're only 2 lakh 200 000 car seats left they have their own community, their own food uh. The party cafe is a bombay inspired the mascara and then just a little bit of curry butter. So actually it's called pav bhaji, the bhaji yeah. We turn it into a butter so to give you a lot of flavor a little bit of gut powder on top of the butter nice, it's so fluffy, there's potato on the inside.

I will scoop out a piece: it's so hot, oh so fluffy and then this is a gunpowder paubaji butter. You can just wipe on the whole man it just immediately liquefies into that hot bread. Oh it's hot! It's so good! It's just like a pillow mild spices and butter and fluffiness. So that's the kerala style mutton roast inspired from the story shops of kerala yeah.

Usually they do a spear spicy version of it so that you're chucking down a lot of tori we're doing this with mutton. A little bit of young coconut sugar inside to give you crunchiness dried ones on outside and malabar paratha crispy, one of the great dishes of kerala of india, oh wow, okay, that is just insane that blend of spices is it's so refined. Nothing is overpowering. Just a balance of spice and coconut and curry leaves the baby back injury, pork ribs, because there's a jaggery glaze.

You can also see those fried chilies in there. You can see the fried curry leaves and it's set up like a stacked like a jenga of curry. Rib of ribs, i think i'll grab that oh, you can see how sticky and thick that sauce is maybe i'll. Just pick up the whole thing: that's like the most amazing sweet and sour tender.

Rib you'll ever have it's a mellow sweetness because it's jaggery, but it's contrasted with an amazing sourness with the flavor of chilies, the flavor of coconut. Oh, the ghee roast chicken yeah, the hero chicken invented in a small restaurant called shetty lunch house uh. Actually, one of those owners - actually he stays in bangkok, just uh, okay, yeah, yeah, um ghee is clarified butter uh. Traditionally, in mangalore you will eat the giros with a soft dosa called neer dosa, but we do a crispy cone because it's more flavorful it's crispy and more of the ghee in the dosa.

Okay, it comes out really well, okay, it's called ghee roast chicken. He starts off sizzling down. Some ghee adds in some garlic and some ginger tosses in the chicken which has already been marinated that goes into the ghee. He sautes that down ignites it on fire.

Then he adds in the different spices, the varieties of spices, the coriander a little bit of a touch of cumin. A handful of curry leaves hey a bunch of the red chili paste goes in and he just kind of sautees that down until it gets sticky and full of flavor. Oh what a dish. So, oh man, he cooks it perfectly golden smooth perfectly just lightly drizzled.

In that ghee and then rolls it into a cone, an upright cone, so next dish chef is going to make, is the chili pepper crab? Oh man, it smells incredible. So the black pepper crab is going to be served with uh. It's called apam, so that batter is a fermented. Rice batter has a little bit of a fermentation to it, so he just adds that to the the rounded skillet spreads that out and just wait till that cooks and he's going to drop in an egg boom.

It's made out of lentil and the curry leaves ah okay, the main ingredient wow perfectly nestled in that up, um all that poof that steam, that is the most perfect golden dosa skin that you will ever see wrapped up like a cone. We have to begin with this ghee roast chicken, a chutney swipe into the dosa. You can see the coconut in there, probably some coriander, a swipe of chutney chili paste. All of those spices is just, and the ghee is just completely sticky onto the chicken nice bite-sized nuggets and all of that flavor and then fried curry leaves on top, which i will grab a few for extra fragrance.

That combination with the dosa, with the coconut with that chicken, which is so fragrant with ghee man, you really taste the fragrance of it, and now it was on fire for a little. While. What i like is just how refined it is the chili pepper crab with the apam egg. What you can do is you can grab a piece of the the crispy part of the apam on the top and you're going to dip it into the the yolk.

Oh, yes, it's still runny with that and then also and then you got ta dig that into the chili pepper crab. Shellless crab nuggets. There's bell peppers in here there's all of that curry um! All that pepper masala in here as well load load this up. Oh, the pepper comes through so nicely and you taste the sweetness of the crab nuggets and because he just sautees it so fast on a really hot fire.

It just just lightly wilts those vegetables but barely cooks them so that they remain really juicy and crunchy. The pepper in there, okay, we got ta, do one more bite of that. Oh that's, amazing. We're heading back to the kitchen to see a few more dishes.

Okay, what are you making next chef uh for biryani, biryani masala? Oh biryani masala, okay, specialty rice, it's called wine and chima; okay, short grain right, yeah, that's, and that goes into the bamboo, which is coated with a banana wheat. Again, we will put rice fried onion, topped with fried onions and cashews. Okay, okay, i'm lemon, oh and stuff it with mint leaves so that will go to bake them, put on almond, okay, biryani cooked in a bamboo, that's going to bake for 15 minutes and everything is going to mingle together. Oh man, i can't wait different spices for the lamb 22 different spices - wow.

Yes, oh so this. This recipe is from chattanooga blazing fire 22 different spices in this masala. Okay, oh fried potato, fried potatoes that smells unbelievable and finished with really finely shredded fried potato and some curry leaf oil drizzled around the edges. Yes, please, okay, and they have just gone above and beyond the service, the hospitality, the dishes, but i think we have finally wrapped it up.

This is all the dishes. This is the the table is full okay, let's start with that, chetanad lamb, oh man, it's so thick and so flaky all at the same time. I talk about a centerpiece of a dish. Look how it's topped i'm just going to go in with with the paratha break a chunk.

Oh, you can feel the tenderness in your fingers. Oh look at that. It's so tender it just strings apart, slow cooked lamb, shank with 22 different spices in that masala chettanud. Oh man, wow wow, oh man, i barely needed chew that just melts in your mouth.

It has an amazing smokiness to it. All of those different spices are again so well balanced. Nothing is overpowering that lamb, shank is insane next up for that biryani and he said to just like dig your spoon in because you want to get all those layers he layered it in with the chicken masala. Oh, you have to.

You have to look at the cross section, the scoop right there. Yes, in fact, for my first bite, i'm just scooping right in to the shell, the bamboo shell, oh wow, the flavor profile is different from anything. I've had not the basmati rice, it's a little shorter. A little heavier the biryani itself is so moist.

It's so fragrant. You taste all of those masala spices, the chicken in there, and then i love that addition of the sweetness of the pineapple plus that acidity that it brings the crunch and fragrance of the fried onions. The cashews in there just unbelievably fragrant and fluffy and moist and rich and then a little bit of that raita all right here we go and then the final dish we have is a the aleppi fish curry, which is served with a mashed taro. Traditionally, you can see this has been cooked down with a lot of mustard seeds and probably some turmeric i'll put this onto my plate.

I think it's served mostly with the taro, but then they also have this amazing short grain rice from south india, a red rice. Look at how like plump each kernel of rice is so they just gave me this to try so there's green mango in here. There's coconut milk, and this is a king mackerel. Oh and when you see the curry run like that, you just have to go in with your fingers breaking that fish apart that king mackerel and i'm especially going to go in with that that tarot mash hint of tartness the richness of the coconut milk and then Just that herbalness of the curry leaves okay, i'm going back into that lamb, shank, oh man and i'd forgotten.

One of the flavors in this sauce is uh an ingredient i've. Never, i don't think i've ever had in indian food that i knew of which is stone. Flower, a type of fungus which they showed me in the kitchen stone flower stone flower used in the lamb shank that makes up part of the flavor of this amazing lamb, shank, oh man. This is just i'm gon na unbelievable on spoon.

It oh wow, there's a mouthful of masala. The umami boost of that fungus is almost hard to explain in a way that truffle brings out that fragrance, but similar to that, but different and the spices in here a celebration of a meal and what a way to wrap up this just incredible day of south Indian food in bangkok, i will savor that drizzle of stone flour, chettinad masala down my cheek for the rest of my life, coconut spice, so made with condensed milk with rice inside tender coconuts. We made a condensed milk ice cream with a mango jelly and some dehydrated coconut on top a little bit of everything together healthy options, baby banana from south india. We get them fresh every week, oh okay! So that's the dessert actually sitting there.

It's not a banana! So the outside is white. Chocolate inside is a banana and a cardamom mousse. You had me fold that looks exactly yeah like a banana from south india. Final few bites of this incredible day.

Oh, it's really good. It tastes like banana foam laced with cardamom. A few perfect bites to end this tour and to just contrast that flavor of all the masalas, oh man, i'm full, oh, what a meal, and so again i love their concept, what they do here at joel and how they are promoting lesser-known dishes from coastal india. The coasts and then what i also think was incredible about today, and i hope it gives you some ideas is the both the variety of the food that we ate.

But then also the level of restaurant that we ate from canteens to fine dining south indian, which are all available in bangkok, and this is also going to be a series about some of the best restaurants in bangkok. We'll probably do a series about best north indian food in bangkok, coming up so stay tuned for that and that's going to wrap it up i'll, have all the information in the description box below, and thank you very much for watching this video. Please remember to give it a thumbs up if you enjoyed it, leave a comment below i'd love to hear from you and, if you're not already subscribed, make sure you subscribe now for lots more food and travel videos and i'll see you on the next video.