The Rise of Indian Food Across America

As I walked into this gas station restaurant, I couldn't help but notice the vibrant flavors and aromas wafting through the air. Tandoori oven, topping it on everyone, please! It's like a smorgasbord of flavors, with a variety that will tantalize your taste buds. The lamb karahi was a huge welcome for people to understand how great Indian food really is. Chef Sham Aurora and his family are schooling the locals about the regional flavors of their homeland, Northern India.

Northern India has more meat and more sauce than other regions, offering a rich culinary experience that's hard to resist. When did you come to the United States? Well, 1997, and then your whole family moved here, all working in the restaurant. How is everything facing over here? The atmosphere is lively, with a warm welcome for customers. I love the lentil bread, plum sauce, and tikka masala - would it be easier to ask you what you don't like? Probably the chicken tikka masala today, which is like an Indian stew. It's creamy, has incredible flavor, and offers a whole experience that will leave you wanting more.

To make this dish, we need to start with the sauces first. We'll make onion gravy using oil, cumin, coriander, and of course, plenty of onions. I've worked on those all day - be careful, as they can be quite potent! Next, we have to make a separate sauce using oil, ginger garlic, garam masala, turmeric, and paprika. We'll add it to the onions and tomatoes, hit it with an immersion blender, and then the onion gravy is done.

Now, let's move on to making the chicken for the tikka masala. We'll use homemade yogurt salad, paprika, turmeric, garam masala, and lemon juice, ginger garlic, and a little touch of color - some chicken breast, marinated in 48 hours of berry 48. What temperature is the tandoor oven running at right now? Almost 400 degrees, with a hint of mystery charcoal. But don't worry, we won't tell you it's made from mesquite mosquito wood - just kidding! We'll cook the chicken until violet and serve it with delicious rice, featuring cloves, bay leaf, cumin seed, fenugreek leaf, cilantro masala.

So, how do we eat this over rice? In Northern India, we typically scoop the bread onto our plate, not directly into the bowl. Ah, well, you just told me to put it over the rice - but I'm having anxiety about how to shovel it in quickly enough! Don't worry, it's okay; just take your time and enjoy every bite. And that's probably one of the staple dishes that people should try when they're trying Indian food for the first time. The chicken tikka masala is a perfect blend of spice - it's so tender, with my teeth sinking into it perfectly.

As I took another bite, I couldn't help but exclaim, "Oh my gosh, I'm telling you, oh thank you, the chicken tikka masala for you!" It's a dish that will leave you wanting more, with its perfect balance of flavors and textures. And that's what makes Indian food so magical - it's an experience that will leave you eager to try more dishes from this incredible culinary tradition.

"WEBVTTKind: captionsLanguage: eni'm looking for indian food oh you're seeing it sprout up all over the country big flavors great stories and i got one for you right here at a gas station this is tandoori oven topping it on everyone please it's like a smorgasbord of flavors the lamb karahi when this restaurant came it was a huge welcome for people to understand how great indian food really is and it's chef sham aurora and his family who are schooling the locals about the regional flavors of their homeland northern india northern has more meat and more sauce there's like more rich food like more everything and when did you come to the united states well 1997. and then your whole family's here listen everybody work in the restaurant yeah okay how's everything facing over here guys i love the lentil bread i love the plum sauce i love the tikka masala would it be easier to ask you what you don't like probably the chicken tikka masala today we had the chicken tikka masala which is like an indian stew it's creamy it has incredible flavor you just get the whole experience what are we gonna make chicken tikka masala gotta do the sauces first we're just going to make onion gravy oil cumin coriander i'm done cutting all these onions thank you very much you're you're welcome very little be careful those i've worked on those all day tomato in the water next we have to make a separate sauce oil ginger garlic just garlic garam masala turmeric paprika we'll add it to the onions and the tomatoes we'll hit it with the immersion blender and then the onion gravy's done and then gonna be done now we're gonna make the chicken for the tikka masala yes sir homemade yogurt salad paprika turmeric garam masala and lemon juice ginger garlic then little touch of color we have some chicken 48 hours of berry 48. what temperature is the tandoor oven running at right now almost 400. is there wood in there miscreating charcoal you're not going to tell me it's a mystery charcoal no mystery misconception i wonder if that's oh mesquite mosquito thought it was mystery charcoal chicken's working time for the sauce put some little ginger garlic little bell pepper some cream onion gravy tomato gravy this the chicken tikka and how long does this cook just until violet and what's in the rice chef cloves bay leaf and cumin seed delicious then fenugreek leaf cilantro masala and then good to go sir now what is the correct way to eat this over the rice but mostly in northern india we have to scoop the bread ah well you just told me put it over the rice i'm having anxiety right now about how to shovel it in fast enough but do it and not look like i'm the first time a dog seen a bowl of food oh god this is very approachable that's probably one of the staple dishes that people should try when they're trying indian food for the first time oh my gosh i'm telling you oh thank you the chicken tikka masala for you the chicken is so tender my teeth just sink into it perfect blend of spice youi'm looking for indian food oh you're seeing it sprout up all over the country big flavors great stories and i got one for you right here at a gas station this is tandoori oven topping it on everyone please it's like a smorgasbord of flavors the lamb karahi when this restaurant came it was a huge welcome for people to understand how great indian food really is and it's chef sham aurora and his family who are schooling the locals about the regional flavors of their homeland northern india northern has more meat and more sauce there's like more rich food like more everything and when did you come to the united states well 1997. and then your whole family's here listen everybody work in the restaurant yeah okay how's everything facing over here guys i love the lentil bread i love the plum sauce i love the tikka masala would it be easier to ask you what you don't like probably the chicken tikka masala today we had the chicken tikka masala which is like an indian stew it's creamy it has incredible flavor you just get the whole experience what are we gonna make chicken tikka masala gotta do the sauces first we're just going to make onion gravy oil cumin coriander i'm done cutting all these onions thank you very much you're you're welcome very little be careful those i've worked on those all day tomato in the water next we have to make a separate sauce oil ginger garlic just garlic garam masala turmeric paprika we'll add it to the onions and the tomatoes we'll hit it with the immersion blender and then the onion gravy's done and then gonna be done now we're gonna make the chicken for the tikka masala yes sir homemade yogurt salad paprika turmeric garam masala and lemon juice ginger garlic then little touch of color we have some chicken 48 hours of berry 48. what temperature is the tandoor oven running at right now almost 400. is there wood in there miscreating charcoal you're not going to tell me it's a mystery charcoal no mystery misconception i wonder if that's oh mesquite mosquito thought it was mystery charcoal chicken's working time for the sauce put some little ginger garlic little bell pepper some cream onion gravy tomato gravy this the chicken tikka and how long does this cook just until violet and what's in the rice chef cloves bay leaf and cumin seed delicious then fenugreek leaf cilantro masala and then good to go sir now what is the correct way to eat this over the rice but mostly in northern india we have to scoop the bread ah well you just told me put it over the rice i'm having anxiety right now about how to shovel it in fast enough but do it and not look like i'm the first time a dog seen a bowl of food oh god this is very approachable that's probably one of the staple dishes that people should try when they're trying indian food for the first time oh my gosh i'm telling you oh thank you the chicken tikka masala for you the chicken is so tender my teeth just sink into it perfect blend of spice you\n"