Eating INDIAN FOOD for 24 HOURS in CENTRAL NEW JERSEY!! Paper Dosa, Raj Kachori & Bombay Bhel | USA

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With another amazing day ahead of me, I decided to head back to New Jersey to experience more of the Indian food and communities there. Join me as I eat Indian food for 24 hours in central New Jersey!

Joining me on this adventure is my friend, foodie, and fellow YouTuber Jason Song. We’d be starting in Journal Square in Jersey City. Our first stop was Sri Ganesh’s Dosa House, which sells South Indian breakfasts and has been open for 17 years!

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In the kitchen, we watched them make some paper dosas and chai. They also made us some idli, a paper dosa, uttapam, and vada, along with sambar, tomato chutney, and coconut chutney. The paper dosa was two feet long!

Inside the paper dosa was aloo, or potatoes. It was doughy with a bit of crisp and was really nice with the tangy and slightly spicy coconut chutney!

The rava dosa had no filling but was very crispy and airy. It was very different from the paper dosa and went well with the coconut chutney! The tomato chutney was creamy and super flavorful, and the sambar was also really nice!

Next was the idli, or steamed rice cakes, which were spongy and perfect with the chutneys. Then, we jumped on the vada, which was nice and savory and had a crispy crust.

Then, we drove an hour south to Edison, New Jersey and stopped at Chowpatty Sweets & Snacks on the way. I could see lots of Indian snack shops, sari shops, and more. At Chowpatty, we saw tons of Gujarati and Punjabi snacks, as well as puris for pani puri.

Next door is Chowpatty Restaurant, whose walls are painted with scenes from India. In the kitchen, we watched them make two of my favorite street food snacks, raj kachori and bhel puri. They’ve been there for 30 years!

The raj kachori was fresh and sweet because of the yogurt and tamarind chutney. The nuts and sev made it crunchy! The bhel puri was crunchy and savory, and a little spicier. The puffed rice and fried dough were really nice!

Then, they brought us a chocolate chip naan and Parle G ice cream sandwiches. The ice cream sandwiches are biscuits with vanilla ice cream between them. The naan had melted chocolate chips in it and was topped with powdered sugar! They both have western influences.

Next, we went back next door for some jalebi, which is a super sweet fried dough that’s doused in sugar syrup. We also had kesar jalebi, which contained saffron. The saffron gave it more flavor!

Ten minutes later, we arrived in Edison and headed to Pan House. The man in the window makes it. It fills your mouth and is minty, juicy, nutty, and so tasty. It gives you energy! Right down the strip is a sugarcane juice vendor! They add lemon, ginger, lime, and masala to it! It’s super sugary and refreshing but has a nice tang as well.

Then, we headed to Bombay Spice II for a kathi roll, pani puri, and the Bombay Bhel. We started with the pani puri by adding the filling and pani. The burst of flavor is unreal! The kathi roll was meaty and spicy and the chutney added a sweetness and a spicy kick!

The Bombay Bhel was crispy, airy, and tropical in flavor. Then, they brought us an Indian-inspired mojito, goat curry, chicken biryani, raita, and naan. The goat curry and naan was unreal.

The gravy was incredible and the biryani was so fragrant and tasty! Adding the raita made it creamier and helped glue it all together.

Finally, we drove two minutes to Sukhadia’s Mithai & Restaurant for some gulab jamun, a doughy milk ball doused in sugar syrup! It’s the ultimate sweet! What a way to end my Indian food for 24 hours tour in central New Jersey!

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About Me:

My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local culture.

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