Hey everyone hope you're having an amazing day. It's mark wiens, i'm in bangkok, thailand and today, i'm gon na. Take you on an indian food tour, especially focusing on north indian food in bangkok. Smells incredible! Oh, that's! A lot of heat we're gon na explore pahurat, which is little india for an amazing breakfast.

We're gon na be eating everything from street food to fine dining. So it's gon na be an incredibly delicious day and i cannot wait to share all of the food. All of the north indian food with you in this video right now, it's literally volcanic. Oh, we are beginning this north indian food tour today in pahurat, which is also known as bangkok's little india.

One of the main things that you'll find in pahurat is the siri guru singh sabha, which is the main guru dwara or the sikh temple in bangkok. And so this is the center of the sikh community and surrounding there's a lot of amazing, indian restaurants and street food stalls, so we're on our way first to go, eat breakfast and some street snacks. When i first came to thailand and bangkok, i used to come here all the time to explore the narrow alleys and the streets. But now, since i live quite far from this area, i don't make it here very often, but it's always good to be back.

Some delicious food, you smell the spices in the air. We are walking towards the end of india, emporium, where there is uh one of the legendary punjab suites and restaurant shops. Oh man, that humidity of bangkok is serious right now, but welcome to punjab sweets shop. This is one of the legendary one of the oldest punjab food and sweets shops in bangkok, and punjab is very famous.

North india is very famous for their suites, so you'll see all the different suites at the front on display, and so a lot of people get things for take away. They even have a little convenience shop, selling, spices and indian ingredients. But then you come to the side or you come upstairs. They also have a dining room upstairs where they serve a full menu of north indian, especially punjab dishes, but actually they have quite an extensive menu.

So i am here with mr my name and you you're. The owner here we're very, very nice. You started this 30 years ago very cool and were you originally born in thailand in delhi? Okay, always happy to be here, especially to eat that yeah. That's when i come to eat.

Yes, yes, very good! Yes, thank you very much nice to meet you. Thank you. Thank you. Thank you very much nice to meet you.

Man just got a couple of different dishes, a couple chats and then also what you have to come here to eat. Chickpea masala, along with it, looks like a little bit of potato masala as well, and then the paturas, which are similar to puris, which are deep, fried pieces of bread that just balloon up. So i'm gon na start with these, while they're hot and fresh. Oh so puffy, oh yeah grab a piece of the bature.

Oh, these are hearty too. You can feel like the thickness of them and then we're going to dip into that chana or that chole. Oh wow, oh yeah. Oh that's what i needed.

The flavor i needed in the morning those chickpeas, the masala in there, the ginger in there and it's not like extremely spicious or overly spicy, and that's why it's so good in the morning. It's just kind of calming, and yet you still have that that flavor, that just kind of melts in your mouth a little bit of cumin seed in there and then just a nice gravy. That's formed from the potatoes disintegrating one of the main shots that we got is the paprika and paprika. I believe are these little discs, crispy discs, which are deep, fried they're, crispy and then topped with a variety of there's yogurt on there.

There's some chickpeas on here. There's a variety of masalas: there might be tamarind, you taste that cool refreshing yogurt, but then at the same time it's balanced by the sprinkle of masala, all the different crunchy textures, there's so many things going on and that's the joy of eating a chat. Finally, could not complete this meal without a cup of masala tea? Oh yeah, that's great! All those spices, the cardamom in there, the ginger in there, nice and creamy as well. This, like i mean this combination.

That is the definition of waking up in india because i think it is a mango mango pickle. Oh man, it smells so good. You don't want to overdo it, though, because it is very salty probably, but i love the flavor of it that green mango. All of those spices and everything in there i totally missed the onions on the bottom.

They were hiding under the bature good thing. I still have another puri and some more of the masalas left raw onions are one of my favorite things in the world wow. Thank you very much. Thank you.

Thank you and then the owner here he so kindly just brought us a plate before we could even order the sweets he brought us a plate of some other specialties. Try that milk cake first, okay, that is sweet - that is rich and it crumbles in your mouth - you i believe you can taste the ghee and just like the the condensed milk in there - and i think this one this one is the ladu ladu. I remember definitely, this is one of the favorites and you can see it's kind of like a another ball. That's compressed with nuts in here very crumbly, the flavor of the ghee there's cashews in there and the owner just brought another dessert, which is another one of the the real signature desserts of north india, just drenched in milk and spices.

The saffron, i think, there's a variety of nuts in here as well. That's probably one of my favorite desserts of north india, the milkiness. It's like a milk soup with a patty that just absorbs it's so spongy and immediately what you taste is the flavor of the saffron, followed by perhaps pistachio, maybe some almonds in there. Maybe some cashews, but it's really.

The saffron is immediately what you taste and that milkiness, oh, that was wonderful. Great people met some amazingly friendly people as we're sitting there eating as well sweets, and we are walking back down the alley to the next spot. Actually, on second thought: there's another thing that is extremely popular throughout india, north india, after you eat a meal to help with the digestion and he's hanging out right here across from the sweets shop. We're going to have some pan.

Oh, this one is good for the digestion - okay, especially common after you, eat it. Well, this type this version, which is the sweet version of pan, is especially common after you eat a meal for digestion. He wraps it up all these little bottles of different spices and different seasonings. I just love how it's just i mean this is exactly like.

You would find it in india, oh wow, very nice, there's a little bit of beetle nut in there. The sweet, candies, the spices, it immediately kind of makes your mouth feel a little bit tingly and then also kind of like a little almost sudsy in your mouth. I taste the caraway seed and it's just like an entire culture of its own. Thank you very much.

Gon na be chewing for a little while and just releasing the saliva, the juices located right on the corner of the main road right outside india emporium, you will find the legendary it might be the only real samosa street food stall in all of bangkok, and they Make amazing samosas? You cannot come to pakhurat without stopping there somosa corner we've been here for 45 plus years on the corner here in pahurat, and so they just have three things: samosa tiki and takora we're gon na get some samosas and some pakoras they're frying them. Fresh, you should see people just jump out of their cars from the road run to the stall grab, some take away while sitting on the road and then jump back in their car. You can smell the aroma all over pahura, okay, oh so he's putting in a fresh batch of pakora. I think it's a combination of vegetables and uh hello he's putting in a fresh matchup.

That's almost us sliding him in man. He just fills up the entire wok full of oil full of the samosas that must be dozens floating around there at once. That's why he said that you don't want to use a high fire. You want to keep the flame low so that that oil is not overheated and doesn't burn them or doesn't let the oil soak in, but just that perfect low temperature low fry.

Let them gently turn golden brown until crispy, so they fry for about 30 minutes. Hopefully they do have a batch of samosas already ready and so we're gon na dig in right. Now i got ten they're hot they're fresh, and it's served with oh they're gon na put yes since you're, i'm eating here, standing here, they're gon na serve me some of that that chutney to eat with it all right. I'm gon na grab one of the samosas hot and fresh triangular, triangles of goodness dip it into the chutney.

Oh wow yeah, just deep, fried perfectly oh man and immediately as i took that bite, the spices are not extremely strong but they're. Just mellow they're just soothing a little bit of cumin seed in there a little bit of chili, the potato just melts in your mouth and then dipped into the that chutney is a little bit sweet and sour and a little bit spicy. The freshness, i think, is what really shines here as they fry them fresh homemade, so tasty that chutney tastes like a little bit sweet and sour like a tamarind, maybe, and they go down so easily. Yes, there's a variety of spices and again we just had to dip it into the chutney.

I love the herbal flavor of it. Oh man, oh and the inside of that pakoda is amazing. It's like kind of moist and juicy. It just keeps an eye on them until they're, perfectly golden and crispy, but not overcooked, not dried out.

Moist vegetal sweetness from the onions wow, an absolute must stop. When you're on pahura, you have to come to somoza corner wow. That was one sweaty, samosa experience and so good. I love this entire corner.

This entire area of bangkok, you can come here to buy fresh fruits and vegetables. You can come here to buy all sorts of indian spices and all sorts of cool lanes and alleys to explore and we're gon na head into a different part of town and continue with this north indian food tour of bangkok, a lot more food coming up. So next up on this tour, we're in the nana area of bangkok, we're going to a restaurant. That, i think, is one of the best north indian restaurants in all of bangkok.

Good to see you thank you, and so it's not only north indian, but they specialize in amritsari cuisine. We are brought from india because it's not available over here in thailand, that's the main thing, but we have brought around four clear for salmon. We have installed it over here properly to give you the taste of india yeah inside there we are making first, it could be uh chicken chicken. I don't think i've ever had it before and i know achara is a pickle, but then the rest is going to be unknown.

What exactly is in that sauce? So he starts with some chicken tosses in a few spices. Here comes that sauce, oh wow. Oh, that smells incredible. I immediately smell that pickle aroma, the turmeric in there and that's the marinade right there yeah.

It is good yeah for sure that goes directly into the tandoor that goes directly into the tandoor, and these are tandoors that are brought from india. Clay ovens charcoal burning on the bottom, and i love this entire, like setup that they have here next would be paneer makmali kebab made of cottage cheese. Oh okay, cheese, white, marination. We have another paste here, another marination, you smell the masala, you smell the yogurt.

I know a lot of the marinations have a lot of yogurt in north india right a lot of yogurt a lot of spices. So that's going directly into the tandoor as well. Oh man that smells incredible! It's starting to char and bubble and blister the outside of that chicken. Oh, it's ready! Okay, oh that looks amazing and then onto the hot skillet.

Chicken comes out of the tundra. He drizzles it in butter, then into a mixing bowl. He adds on some coriander a sprinkle of masala and a sprinkle of fresh lime juice, then onto the hot skillet and it's going to smoke away, but the aroma is almost out of control. Okay, thank you chef.

Thank you very much. Oh man. Those tandoori dishes. Look incredible: we are now moving to the other side of the kitchen to see the other dishes being prepared.

So now we are going to make a mutton special okay, a mutton special dish would be mutton, tikka, tawa, okay, not the lamb. It's a good meat. Awesome! He's adding in all the spices now the turmeric, some cumin, some masalas. It smells incredible and he's just like igniting that in smoke and fire and he's adding in like a variety of, and it's so incredibly complex too.

He must have added in like five different masala pastes tomato paste and onion sauce, oh and finished off, with a little classic north indian butter and a squeeze of lime juice and a handful of coriander and ginger wow. Oh, this isn't his ghee and a little bit of ghee to sprinkle that off, oh wow, it's unbelievable, it's literally volcanic and that final sprinkle of coriander and ginger that is outrageously aromatic. Oh that's therapeutic! That was amazing. Oh wow! That's going to be good, so those are only the starters.

Yes, this is just the beginning of the meal paneer. Thank you very starters. Excuse me, sir. Oh thank you very much.

Oh man. Excuse me mom. This is chicken. Okay, thank you for you, sir.

You will have big piece, he kindly just dished us one of each. The aromas are almost out of control and then the naan has just hit the table. We've got garlic, none and just some regular. None that mutton, which he just he just it literally just came out of the the volcanic frying pan, all those different sauces, all those different masalas.

He just literally just loaded it up, lit it on fire. Oh, it's tender, it's full of spice and i love the the scorching of those green peppers and onions. Oh wow, unbelievable, oh man, the mix of different sauces and spices, the ginger in there all those different masalas coming together. That is a sweet, harmony, okay and then moving on to the chicken acharya tikka.

I wish you could just smell that aroma. Oh wow, all the flavor keeps on coming. You've got that acidity from the pickle you've got a little bit of spice in there, the turmeric, the richness of that yogurt and butter, and then the smokiness just bringing it all together. That is a flavor overdose.

Wow! Okay, once you pick up a piece of acharya, there's no way, you'll set it down and you'll lick your fingers as well. That's every single bite, okay, next up for the makmali kebab, which is a cheese, roll, stuffed and then there's a bell pepper on top. I might add a little bit of the mint. That's awesome too, the cheese just kind of crumbles in your mouth.

It's got that smokey bubbly crust and the mustard seed. I think in there that's what it translates to which translates to fiery potato. So it's a stuffed potato and then just scorched. Oh you covered it in that that paste red marination paste the masala, the ultimate of all, stuffed potatoes.

I think i taste the achar in there too slight acidity the pickle in there there's peas in there and the smoke of the tandoor. Okay, i'm moving back over to that that mutton and that's one of those dishes where the mutton, the meat itself is amazing. But the sauce is so good. You would love it just as much if it was meatless achari tikka.

This is just blowing my taste buds away. I'm gon na sprinkle a little bit of lime, juice onto it and i'm gon na add a raw onion or a few or a few raw onions to the top so much going on and that extra step of complexity from the pickle. What do you? What did you say masala, which is buttermilk masala, spiced buttermilk, when you're eating north indian food? It is a must all the dairy, the masala? Oh, that's so good wow, it's rich! It's creamy, it's frothy and then in the back of your throat you taste the masala. So we're back in the kitchen now and chef is going to get started on some of the main course dishes.

Yes, okay, we'll watch him as he makes it one of my favorite dishes. I love a pureed spinach. He added in the variety of there's an onion masala tomato masala, a veg masala. Then he added in all the dry spices, turmeric, fenugreek, cumin coriander.

Oh a blob of butter goes in and now he's adding in some cream. It's so thick. It's so fragrant, oh and then. Finally, that's the paneer that goes in.

I love how just thick and rich. It is. There's milk, there's cream, there's ghee wow next dish. Chef is going to make.

Is the amritsari prawns yeah? It's a dish, that's of course, from amritsar amritsar yeah, but the ponds are not available over there, but basically they use the basic fish. But here we have improvised it to make it in france: oh cool, what's: mustard seed, okay, mustard seed and garlic and ginger? Oh ginger is one of the main ingredients in this dish. My mouth is just continuously watering. The way he just adds in the spices so perfectly so knowledgeable, then all the different spices, the fenugreek, leaves the ghee the butter, the cream it's all going in, and it's just simmering in a volcanic heat.

Oh and again, he finishes off it off with some more coriander and grated ginger, oh and a squeeze of lime juice. Oh wow, amritsari prawns, absolutely insane wow just he knows exactly what to add in no measurements. Just by experience just tossing in the spices, it's gon na be absolutely amazing. Okay back to the table for main course.

Thank you chef, oh thank you main course, and i'm joined with satbir yup great to hang out. Thank you so much for having me. Thank you very much and thank you so much for having us the food here. Is it really is the real deal, amritsari punjab cuisine? Thank you so much.

Thank you so much. It was started by my uncle mr manjit singh seti in mumbai in 1970s. Basically, okay. We come from that long uh, oh yeah, uh.

Then his son, mr vikki, said he started in uae on the name of cool checking. Now we started uh over here. We started as an experiment in bangkok, but it worked. So we are here in front of you and now we are other four outlets in uae.

I'll begin with that paneer, oh man, yes, hot right out of the that frying pan, that volcanic frying pan - oh yeah, that's hot! Yes, the best way wow! It is so awesome like a so creamy and rich just that puree of spinach the amritari prawns, which i will add that there and you can just feel the ginger, the ginger in your fingertips. Oh wow, all the i'm prawns are incredible: the mustard seed, you taste, the mustard seeds yeah and then that freshness of the ginger and the coriander, all those different masalas and those paste. The tomato paste gives you a little bit of tartness. The onion masala just gives it like this sweet, caramelized flavor, it's so balanced, it's so flavorful and even though the dishes are rich and there's cream and there's butter and there's ghee and some of the dishes, they don't feel oily from the way chef made them right.

Yeah, they don't feel, oh, they are heavy for sure. They will fill you up, but they don't feel they don't feel oily and greasy when you're eating them again, buttered doll with black lentils. Usually you can see that thickness that richness the butter in there, the cream in there, oh man, best to like mix it up. If you want to eat you can, are you sure, okay, okay, oh wow, the dal makhani is amazing.

Actually, i remember my first time to try dal makhani. Maybe it was like 12 years ago, when i was in delhi. Oh, it was like a lentil. It was a lentil game changer.

For me, oh yeah, oh it's crispy too, and i got ta go back into the that amritsari prawns. That dish is a must order. When you're you come here to eat it, i'm good, sir, and you can also order it. I think last time i eat here.

I ate it with the chicken yeah, which was incredible, and then you can order with a variety of different meats. What an incredible meal we are now finishing with dessert two different desserts, one is the very famous gulab jamun and the other one is uh. What was this pista, which is like a rice pudding? You can see the silver on top with some ground pistachios. Oh wow, that's incredible! Actually i like it because it's sweet but balanced with a saltiness, really taste the saffron.

It's kind of sticky, you taste the fragrance of those pistachios, so gulab jamun, which are little balls, which are submerged and saturated with floral syrup. Oh, and these are supple, the syrup juices just gush out of your mouth. When you take a bite that was just a spectacular meal really, i think it's one of the best north indian restaurants in bangkok, again there's two locations plus locations in uae amritsar to complete this food tour, though, we've got one more place to go, and it's gon Na be more of a fine, dining restaurant, so we are in the nana area of bangkok at the radisson suites welcome to the punjab grill. This is an internationally recognized north indian punjab, restaurant serving modern contemporary north indian food.

It is luxurious, it is so spacious and we actually arrived here before they opened. They opened, i think, at about 6 p.m. For dinner, and so we arrived here before they open to see the entire restaurant. We have the whole restaurant to ourselves right now and what we're gon na do is.

We are gon na walk around the kitchen, we're gon na see some of the cooking. We're gon na see some of the tandoor action and then, after that, we're going to sit down for another feast of a meal, very cool, we're moving straight into the kitchen and straight to the tandoor station. So these are the the prawns. Do you call it so? This is the yellow, chili powder, yogurt and scented with carom seeds like we call in india as ajwain over here.

Okay, he just kind of lines, those up on the skewer, i think four or five of them into the tandoori, and you just feel the heat just radiating out of that. It's so hot there's charcoal, there's coals at burning coals at the bottom and that smells so good immediately, oh and he's gon na drizzle in some is it butter yeah? Oh man, the smoke coming off of it? Oh, it's so fragrant, more flavor, yeah, incredibly fragrant. Okay! Now, moving over to the lamb chops, so basically the new zealand lamb chops. We have a particular way of cooking it.

Actually. So what we do is the new zealand lamb rack, which is marinated first and then we actually braise it in the yogurt for like seven to eight hours. And then we take out the meat and we use the same liquid and use that as a marination. And then cook it in the tandoor so that it's very very tender and fell off the bone very easily.

It's already cooked yeah, it's so like braised, yeah, yeah braised in the liquid, the butter drizzle yeah, oh wow, that smells unbelievable and you can get the flavor. The most smoky flavor to the kebabs, yes yeah for sure that looks unbelievable. Oh that drip that melting of the meat, those dishes are ready. We're gon na move to the other side of the kitchen to see a few more dishes being cooked before we start eating.

Thank you very much chef. Thank you. Chicken first butter chicken, which is like our signature, curry butter chicken is the most famous dish, that's one for sure. Like generally, it's called makhani butter, chicken or when it goes to uk.

It's called chicken tikka masala, but everything is almost the same, so this is tandoori chicken, already tandoori chicken right, yeah; okay, oh chicken, tikka, chicken tomato garam gravy like whole spices like cinnamon, green cardamom, black cardamom, black peppercorns and some of the nutmeg mace. We make it and we cook, along with some ginger garlic, green chili, is which one is this and then next up chef is going to make a pran biryani. So prawn, biryani ghee goes in first then a little bit of chili powder a little bit of turmeric. Those prawns go in he's just stir-frying those around just caking them and the spices, and that ghee and we'll wait to see what he does next to make this biryani onion tomato gravy goes in that's a little bit of the tomato tomato gravy, onion gravy and we Put the biryani masala: we make it in-house.

Okay, it's actually made with green cardamom and mace, which means it's like the outer covering of the javitri. And then you have brown onions, brown onions, which have been fried and caramelized goes in. So this is going to be the pan where it cooks together, yeah. So basically, then we'll put it we'll cover it with the dough sheet, which of made of flour flour a little bit of a more a little bit more okay - and this is a dough dough.

So that's going to be transferred over to the oven all right before we start eating, though we're going to see one more uh chef is going to make a chili garlic. Naan garlic goes on. This is this: is a chili garlic knot? Yeah? Oh man, that's a lot of chili garlic. A whole handful of green chilies goes on green coriander.

Oh man that smells unbelievable. So, oh, okay, that's butter goes on all the drizzle. Oh that smells unbelievable and props to the chefs, because working back there by the tandoors. It is blazing hot, so the first dish that we are having is avocado beer, our traditional indian streets, uh, mint, chutney, turmeric, chutney, onion, shallots, uh tomatoes, along with it and on the top of that is the indian style of kamole.

So it's like avocado with some tamarind chutney, some red chilli powder, and that oh man, oh, that is creamy from the avocado. You taste the masala sprinkle of spices, the tomatoes in there yeah they're. Having is tandoori that we did the cooking inside in the tamil marinated. In yellow chili powder and set it with carom seeds and yogurt, and the next dish that you're having is the champagne, that's the new zealand lamb racks, these just smell unbelievable.

I have to just pick one up: okay to bite it wow, oh man, that flavor is unbelievable. Oh the smokiness, it tastes like smoked. Butter is just caked up onto each one of these prawns, the muscularity of the fleshiness of the prawn, just slightly cooling, yogurt, the yellow, the fragrance of the yellow chili and that hint of the caraway seed. This is one of their known dishes, well-known dishes, and now i know exactly why man that is unbelievably tasty, lamb, rack and then cooked again in the tundra, to finish them off to embed that smokiness into them.

Oh wow, it's so tender, and you can just feel that the fat has just seeped into the meat melted into the meat, keeping it moist and tender and juicy through the cooking process. So many different spices, nothing overpowering anything and just focusing on the flavor of that that meat that limb i got ta do one more of these tandoori jingas do the raan first. So that's the baby lamlac, which is cooked in tandoor, along with some flavor with cinnamon and then vintage flambe with rum. You have the butter, chicken, the butter, chicken, the black lentils and that's the prawn, biryani prawn biryani, oh man, nice.

Would this be a punjab style? Biryani style of yeah all right, great and then finally, the green chili, garlic naan drizzled in butter, which is just literally this is a a piece of art right here perfectly cooked. I love the char the bubble action. We should start with that butter chicken that gravy the cream in there so buttery the tomatoes. In there, the mace butter chicken is probably the most well-known indian foods of the entire world, and especially a north indian dish known for its rich gravy.

It's butter gravy tomato sauce, all the different spices in there man, it's tart from the tomato sauce, it's rich, but it doesn't feel oily. Oh man and i love the flavor of that that chili in there and as you keep on chewing, you just keep tasting new spices and new flavors, the fenugreek in there and next up for the dal makhani butter doll. Oh, you can see how rich and creamy it is. There's cream in there there's butter in there there's lentils, it's thick, it's rich, oh wow.

I love doll, making so heavy and so rich and so tasty. Okay, moving on to the lamb, huge chunks of lamb, all the flavor, the spice caked up on them and that flambe to finish it off: oh man, the tenderness. What is that? One spice that you're really tasting in there? Possibly the mace yeah like a nutmeg nice taste to it, which goes all the way to the bone, and then you taste that rum flambe. That kind of like works in a in a way that an acid would work, such as lime juice by kind of mellowing.

Down the richness and kind of blending those flavors together, that is succulent, and then we've got the prawn biryani, which is a lucknawi style, biryani layered, in with all the spices with the prawns with that really fluffy rice and you can really smell those caramelized onions in There as well - and you can just see how every grain of rice is just so perfectly individual, so oiled from that ghee. Oh man, the fragrance of the onions, the fluffy richness of the rice, which has just been yeah saturated with that ghee yeah. Really, what stands out is the flavor of the mace and the green cardamom. I believe in there that's just like an amazingly aromatic fragrance and spice that you immediately immediately stands out with you.

When you take a bite, you start eating, you're going strong and then all of a sudden it just kind of hits you and you're like well. I need to lean back and relax for a little bit before i take my next bite. Oh man, just the satisfaction that north indian food provides is almost unparalleled. First dessert that you're having is masala tea cheesecake.

So we have a cheesecake flavored with masala tea and the base that you see is a palais biscuit crumb, cardamom milk, which is made like a spuma which will make like a crumble in liquid nitrogen. Ah wow, then we have some tea spice spice powder and some salted caramel sauce. So what we do here is we clamber with coin through and then the hot chocolate sauce starts melting. The chocolate sphere inside there is saffron pista kulfi as an indian version, saffron taste ice cream.

So it's saffron pista cookie with chocolate. Sauce dessert here is a spectacle. It's an experience. It's a show.

They wheel it out, and so there's just like chunks of kulfi melted with so much making into a chocolate soup wow, oh man, that is good. That's like that is a lot of chocolate, and then i've got to try some of those. Oh yeah they're like little bubbles, oh and so that's the foam, the frozen nuggets of cardamom milk, which turn into a foam. I think those little balls are like have a little bit of a fruitiness to it.

They just kind of pop in your mouth, but with like a jam taste to them. Nice masala tea. Thank you! Oh it's belt, loosening time, oh time for a cup of masala tea. Oh, that's, wonderful! The fragrance of the spices, the cinnamon in there.

Ah, this is the perfect way to end an amazing time, an amazing food tour in bangkok of north indian food. I recently did a south indian food tour where you can eat some of the best south indian food in bangkok. I'll have that link in the description box, but, like i mentioned in that video, what's so cool about bangkok, is that there's so many options in such a diversity, and so everything from laid-back hole-in-the-wall restaurants to nicer places to sit to relax the diversity and the what's Available when it comes to indian food when it comes to international food in bangkok is something that i love so much about the incredible food scene. And if you haven't already watched the south indian food tour of bangkok, be sure to watch that video as well.

So i want to say a big thank you for watching. Please remember to give this video 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 good night from bangkok and i'll see you On the next video.