$1 Indian Street Food - CHEAPEST and Best Food in Bengaluru, India!! - द्विभाषीय उपशीर्षक
You're so tasty.
In this video we're eating unbelievably tasty Indian street food that you can buy for one dollar or less.
We'll check out some hidden gems.
Why is it called operation?
Operation because of the knife is open the knife like that, then put it in the sand tube and then eat it.
And I think you'll discover that affordable food carts are where you might find some of the best bites of your life.
It looks like a pillow, it's one of the spongiest noses ever.
Serious coffee making skills.
But first we're going to a street food cart that specializes in one of my favorite foods, but in a totally unique way.
And I think right behind me right there, we've just arrived at the first place.
The Mirti.
We have a gang here, we always regularly come here.
Oh, nice, okay.
Yeah, what is the best thing to eat here?
Mirti, Mondaki.
Mirti, Mondaki, okay.
This is the rice puffs, rice puffs, rice okay, okay, the rice puffs, this is the rice puffs.
Oh, okay, great.
Oh, this one is ready, very nice.
So, puffed rice goes in, tomatoes go in, this is the masala, all the wet masala, lots
of onions and chillies in here,
oh man that goes into the puffed rice, beautiful, I get the nice syrup coating every grain, every puff of rice.
The gram flour goes in, all that's going to kind picking it.
okay yes for sure some onions and coriander goes on oh so like come here
lucky because there are no people here oh otherwise we have come home yes don't
time to give order yes very confused after 5 p.m.
he'll be packed this is one of his signature dishes here and our friend what was your name?
Rakshad.
Rakshad has mentioned that this place we got here right at like 4 30 but at 5 p.m.
he'll be after o'clock we won't even be able to get back here so there'll be a
cool very cool okay first we Puffed rice with that masala gravy and onions coriander, and he just whips it up.
All right, we'll try this first.
Okay, Nabil, Joel.
Mmm.
Yes.
Yes.
Oh, the onion masala is so good.
He has this bucket of green masala oil and onions that is powering this, absorbing into all of the rice, the rice crispy.
oh that's so tasty there's in the masala yeah oh and every now and then you hit
a green chili oh this is very good this is so tasty That's so good.
I the beaten rice with the masala.
Crunchy.
We'll go for the mirchi now.
This the fried green chilli, like a baji.
These are very famous here, the green chillies.
Mirchi.
And yeah, batter's up.
Deep fries, crispy.
I love them.
Mmm, because it's so extra crispy.
Kind of crumbles in your mouth at the same time and then you have that spicy green chili in the center.
Delicious.
Yeah.
How are you?
Do you come here often?
Come here many times.
Yes.
I think what's amazing about this place and what he does is not really in the middle of anywhere.
We're kind of on the outskirts of town in South Bengaluru, just in the neighborhood.
But already you can tell everyone that each year, knows them, loves them, loyalty, just because like just I love the friendliness.
Then we're going to move on to the next one where he splashes the kilnies open Okay,
so that is chutney now lime juice goes on Pull it up with onions and coriander We're moving on,
I love the name of this, the Operation Mirti.
basically means operation, green chili.
That's, that's genius.
A little boat trough, why is it called operation?
Operation, because of the knife, it's open the snake like that, then put it into something,
and make the doctor doing operation, this is a chili operation.
That is amazing.
Oh, that's like they make an incision an incision.
Oh, that's what a name here.
We operation murky operation green chili Mmm, oh not good That is perfect.
The green chili, again, that same batter, crispy.
That chutney is nice and sour.
You the coriander in it, the green chili.
And then that crispness, the crunch of the onions.
The Delicious.
That's different.
So good, right?
And you can eat the stem and all, because it's so crispy, that is a genius snack, delicious.
One more operation.
They're so tasty.
I mean,
they're so humble doing something delicious and complex with basic ingredients but making the most of them and just absolutely incredible and just yeah.
highly, highly recommended.
They're just an incredible family that makes these.
Now, that's an operation you'll look forward to.
Thank you very much.
Incredible.
For the next place, we're meeting up with Naman, Bangalore food bomb.
Yes, and he's all.
passionate about food.
Loves the local food.
Very nice to meet you, man.
Yes, to Bangalore.
Thank you very much.
Thank you very much.
But what is the next stall that we're about to try?
Okay, so he's very famous here.
So you can see crowd already.
Yeah, there's already people huddled around the cart.
How long has it he been here?
More than 30.
Since 91.
so like wow it's a sheer dedicate more than 30 years
wow the way it does it is total heart and it's dedication at heart
yes the sheer passion the way this guy
does wow amazing
oh this one is the tomato the tomato curry tomato slice
the tomato oh nice the tomato slices go down salt goes in This is the famous milk hoodie here,
different spices and masalas, all in that hand mixture.
Oh look at that technique,
oh man he is an absolute legend 33 years selling different shots in different snacks and just his expertise and his passion and
dedication And the way he kind of dances as he's making his, that's, yeah, he's a Two different shots here.
We'll start with the tomato bell.
Perfect little pieces of tomato.
All right.
Oh man, I can't wait to try this.
It's so good.
That is A little bit spicy.
mentioned acidity is lime juice but also sweet at the same time a bit sweet.
Oh yeah thank you.
And you've got the tomato,
the crunch of the tomato, the acidity of the tomato and the crunch of all those carrots and onions and the puffy rice.
Wow.
It is so totally different.
We've had bellpuri a few times, but never like that.
Oh this one is tomato bell.
It has an amazing balance of sweet, salty, spicy, very good.
That's incredible.
Look that color.
The chutneys are in here, onions are in here.
Yeah.
It's just the puffy rice just absorbs all of that masala.
Oh it's amazing again.
It's like all of that chutney is just absorbed into the puffy rice.
And are those peanuts in there?
Yeah.
Peanuts in there.
Okay.
Peanuts in there.
Cunyuns coriander, seven, those crispy bits.
Yes.
Oh yeah.
You feel that spiciness as well?
Yeah.
They're both so good.
Good.
I mean he's been doing it for 33 years.
Incredible.
Yeah.
Incredible.
Both of them are so tasty.
Mm-hmm.
That's amazing, it's amazingly puffy, light and fluffy, yet just bursting with flavor.
And you keep on eating it, you can taste the spice, the spice is incredible.
Oh, the Moondah, Moondah mixture, okay.
Oh, thank you.
Wow that looks amazing.
Ravi, he insisted that we needed to try another one and thank you, thank you to him.
He's so, he's such an amazing man.
But what do we have next na man?
Hesse Revele.
Hesse Revele.
Okay, so they're the yellow.
Are they fried?
Are they fried?
Yeah.
Like, okay.
Okay, so, fried of the yellow doll.
Okay, and he loaded this one up with onions and we'll get him.
A lot of coriander in there, and the chutney.
Yeah, it's so pretty with the greenness.
The greenness of it is just incredible.
Oh wow, that one is just pure herbaceous driven by those onions so much coriander in there.
Salty, chutney, spicy, crispy, and the doll has a nice crispy texture to it.
Wow, totally different flavor from the other ones we've had.
Yeah, but he uses the same gently, but you can see there are three different things and without the sweet chutney
I think only the only the salty yeah spicy chutney If you want he lads sweet no, no Yeah perfect.
I that that hardness that sourness that savory saltiness It's delicious, oh man.
And he only does five different dishes, almost common, different combinations of the same ingredients, but he does them perfectly.
Like quality, just expertise.
33 years of experience.
Ravi Belpuri, right, is the name.
Wow, that is just an unbelievable flavor combination.
happiness, flavor overdose.
Thank you very much, amazing, it's amazing.
Thank you, thank you.
And we tried to pay for it, he would not accept payment.
33 years making, he's a food legend, he's a food hero, Ravi Balpuri.
We're on our way to a Dosec for a very unique style of dosa but before and that place doesn't open until 7 p.m.
so we have a little bit of time before we go there so naman has brought us to this place that's absolutely packed
for i think i think we're gonna have idli's maybe a dosa too.
We are at Bangalore Cafe.
It's very famous in Jai Nagar and you get good masala dosa, itli, vada, parabat, kesri, bhat, manghulur, bhajil, everything here.
Oh fresh, itli is coming out of Oh look at them, they're so pillowy, so puffy, so hot and freshly steamed.
It's making a fresh batch of Italy, okay, a trade.
Oh man, that Italy steam is incredible.
So, fresh batch goes in, fresh tray comes out.
This the batter for the badas, okay.
Oh man, look at all those herbs, curry leaves, curry under, salt, all the masalas go in.
Oh, look at how jiggly the batter is.
Look at how fluffy this is the vada batter.
It's so fluffy, so aerated.
It looks like a pillow, a pillow of wobbly dough.
So he's making a fresh batch of the vadas and the vadas here are very popular.
I think they might say vadhe here, are they called vada or vadhe?
Vadhe, vadhe, vada.
depending on you're I'm standing where you are, yes.
Oh, the vada is amazing.
The Indian name is Vadeh.
Vadeh.
The from North will call us and Vadah.
Vadah, Vadeh.
Yes sir.
Oh man.
And he is the Vada master.
He mixes up that batter with all the herbs and spices.
And Vadah is one of my favorite things.
It's like a, it's in a donut shape.
So after he mixes up that batter,
all with one hand precision,
he it, he grabs a little ball of it, he makes a hole with his thumb and then directly into the oil.
So you have that ring shape, but you could tell he's done it a million times to perfect that skill.
He's so good.
And then those deep fry,
they bob around the oil,
they float around,
they float around to the surface and they deep fry until they turn just golden crispy but the inside I guarantee
is going to be puffy like a cloud from that batter.
Wow that is some of the most Beautiful vatas I've ever seen.
Vatas ready?
Wow.
Oh, the milk core.
That's a malivation right there.
Skills.
Oh.
Oh, that's perfection.
Oh, and top it off with a little bit more of that coffee.
That elevation poor, even the elevation poor directly into your cup, he some serious coffee making skills.
Oh, impressive.
I'm most excited to try the vada here because it's just, they're making, they make it fresh.
It's so crispy and you can tell it's going to be so fluffy on the inside.
You can feel the crispiness, oh, oh it's so crispy and you can see it's so pillowy on the inside filled with herbs.
Good, amazing.
And pieces of coconut inside, too, of the vera.
Wow.
A bit of coconut.
Wow.
The spices, the crispiness, the pillowiness, oh man, it's good.
Okay, we'll do it.
Now we'll do the next bite.
Break a chunk.
Drench it in the chutney when it's in the chutney it just absorbs the coconut, the coriander mustard seed in there.
That is an outstanding vada.
So now for those fresh, hot, idli.
It's dissolved your mouth.
Hot and fresh.
Again, that coconut chutney.
Next up, work out a bite.
He uses one, leaves which is called the dill leaves.
Oh nice.
Typical South Indian carabar.
Typical South Indian carabar.
It's excellent.
Everything is delicious.
Everything is delicious.
Thank How do you give me a put?
The dill is amazing.
Yes.
Oh man that's good.
The flavor of the green is very good.
Yes.
The Yes.
all those herbs in there.
That trend has given.
Oh, ma'am.
Even green jelly in there.
Well, thank you.
Thank you very much.
Incredible.
Gotta go in for the docent next.
I'll look at that golden crispiness.
Typically what people.
We'll it this time.
I say you go in the center.
Oh, you feel the, oh, wow, that's hot.
You go in the center.
Wow, that is scorchingly hot.
You see the masala potato on the inside.
Oh, dig a little crater.
Go into the chutney.
That's finger burning, a finger burning, ghee, dosa.
Man, you have to be joking.
It's just so crispy, like, Shatters in your mouth You have to be careful you have to make sure you chew well or Mike.
It's so so crispy.
It might cut your thought the roof of your mouth The richness That's intentional Even in a crowd,
I think you could hear that thing crisp and crackle Oh my gosh, and there's so much coconut in it.
It's like the coconut and minty combo.
It's hard to put into words.
It's like a battle actually.
Which one is more expressive?
I'm drooling.
That's insane.
That's absolutely great.
it's so good oh man go for another bite the different textures that creamy
masala potatoes on the inside the thick coconut
chutney I don't know if anyone in the world like in Bangalore I'll show you that
thank you thank you I agree in India yes Bangalore.
The dosa is incredible.
Unbelievable.
Thank you very much.
And then one last thing could not leave without trying their famous coffee here.
The skills making that coffee.
It's just, and this environment here, people just standing around eating, drinking coffee, the skills pouring that milk into the cup, it's impressive.
Oh, that's wonderful.
Oh man, the strength, the black coffee, the foamy milk, the sweetness naturally from that milk.
I a sugarless, but you tell states of sweetness of that fresh milk.
What?
Just hang out spot.
Oh, man.
Namaskara.
Shubaratri.
Thank you very much.
That was incredible.
Thank you.
It is mind blowing the flavor, the energy, and just the atmosphere there is so good.
And up we're walking down the street,
we're going to go to one more famous street food cart that serves dosa,
but a special type of Dosa this place is called Krishna Kart in Jainagat you get different types of Dosa's
here especially which when you were waiting for the Vittur Dosa you played.
Oh, there it is, the beetroot.
Make sure you do that on beetroot dosa.
This stall is just absolutely amazing,
like he's just so happy,
he's so friendly,
he's so passionate about what he does, he just flies on those dosas, just like spring, the ghee, the oil, the butter, the masala.
potatoes and then the chutneys they have just buckets of chutneys all from
a street food cart what a man what a spot the dosos look incredible so we got the
beetroot vegetable dosa this is so good two different chutneys on the side the green chutney the orange chutney Oh man,
oh it's so soft,
so hot and fresh,
all the sponginess,
and again you got to try the dosa first before you dip it in,
I try to get a feeling of the foundation of the dosa.
is so spongy.
Oh, you get the sweetness of the beetroot and the vegetables.
The crispy exterior, but that batter is just so spongy.
Oh man.
Mmm.
Oh, that's flavorful.
Even on its own without the chutney so far, it's delicious.
Okay, I'm going to go in for that.
Okay, another piece, going for that, the orange chutney, flavor of the curry leaves, the coconut
in there, this one has a little bit of a sweetness to it as well, but it's so well rounded.
So rich, so creamy.
Oh wow, you got go for that green, green chinae next.
Maybe coriander, maybe mustard's eating here.
This one is drier, this one is like chunkier and I think it's definitely coconut as well.
That one.
Oh man.
There's immediately the burst of the coconut,
the coriander, maybe chili in there, mustard seed, two totally different techniques that give your dosa a totally different flavor.
I'll just wrap up in that beetroot, spongy, that's one of the spongiest dosa's I've had so far.
What man.
And so unique to have beetroot red colored dosa.
Oh, they're a little combo bite.
This is amazing.
Very, very nice.
Oh, oh, the fresh matter is going in.
It's one of the spongiest noses ever.
That's a nice show tasty yes very good incredible oh what a noza super yes oh oh man
this is the type of place I just want He stand around and he does this all night long,
but sakata getto, sakata getto, sakata getto.
Thank you very much.
Thank you.
Thank you.
Amazing.
Thank you very much.
Thank you very much.
Thank you.
Oh man.
Again, Krishna's cart, that was outstanding and so friendly.
such a popular,
such a busy spot,
and actually that is our final,
our last meal in Bengaluru,
our last meal to complete this entire trip to Karnataka, Indian food in Karnataka, oh it's been like the trip of a lifetime.
Naman, thank you very much.
That was incredible.
Yeah, thank you.
Such good food.
Thank you for bringing us to some incredible, incredible spots.
I hope you liked it.
I loved it.
I loved it.
Yes.
Fengalar food bomb.
Yes.
That was amazing.
Also a huge thank you to Nabil.
Thank you.
smile travels he's been driving us around this entire trip all the way from
Mengeleur to Bengaluru this entire trip in nine days and I'll have all their links
in the description box below but I want to say huge thank you 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 remember to subscribe and remember to
watch this entire series in Karnataka India where we're traveling around the
entire state eating some of the best Indian food and you're not gonna want to miss any of it.
Good night from Bengaluru.
I'll see you on the next video.
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