Eating INDIAN FOOD with CHEF NIKITA BHUYAN in Phoenix, Arizona!!

🧳 CHEF NIKITA:   / cookingwithnikitab  
🇮🇳 UDUPI CAFE:   / udupiaz  
✈️ CHECK OUT MY TRAVEL BLOG: https://davidsbeenhere.com/

During my time in Phoenix, I met up with an amazing chef and supporter from Assam, who came with me on an impromptu South Indian breakfast adventure! Come with me as I eat South Indian food with Chef Nikita in Phoenix, Arizona!

Our breakfast adventure would take place at Udupi Cafe, a local spot in Tempe. South Indian breakfasts are my favorites on the planet, so I couldn’t wait to dive in!

👕 DAVID’S BEEN HERE MERCH: https://teespring.com/stores/davids-b...

The restaurant is like a traditional South Indian spot. They make over 300 dosas a day! Inside, I met Shiva and checked out their buffet, which contained a mix of North and South Indian dishes.

They also have unlimited dosas, as well as kofta, paneer with kidney beans, dal, sabzi, okra curry, chow mein, chana masala, gulab jamun, kheer, sambar, papadum and lots of chutneys!

Then, we headed into the kitchen to watch them make some paper dosas, Mysore masala dosas, vada, aloo paratha, chole bhature, and uttapam. The Mysore masala dosa would have some spice to it!

We got some coconut, tomato, mint, tamarind chutneys, sambar, and raita from the chutney station and then started our feast.

We started with the paper dosa with coconut chutney. The dosa was so crispy, and the coconut chutney was amazing. I liked the tomato chutney as well, which was a little thick and tangy! The simple sambar with veggies was incredible as well!

Next was idli, a steamed rice cake made with the same fermented rice and lentil batter as the dosas. It’s fluffy and dense and also goes well with the sambar and coconut! Meanwhile, the masala dosa with the spicy paste inside with the tomato chutney was full of spices! I actually preferred the tomato chutney over the coconut!

Then, we tried the spinach dosa, which neither of us was had. It sas filled with a thick potato and spinach mixture and tasted like palak paneer. I loved how doughy, light, and unique it was!

Next was the uttapam, which is also made with dosa batter and has lots of vegetables mixed into it. It’s fluffy and thick and has a bit of sour, fermented flavor. Then, we got some frothy and milky chai with sugar.

After a quick Assamese lesson, we went ot the buffet and grabbed an aloo fritter, dal, roti, chana masala, and paneer with peas. The roti with the paneer and peas was packed with vegetables and tasted similar to butter chicken sauce. The chana masala contained cinnamon, cardamom, and cloves, and the simple yellow dal.

I also really liked the potato fritter with tamarind chutney. Nikita’s favorite was the uttapam, while I loved the spinach dosa! What an amazing way to end our Southern Indian breakfast in Phoenix!

Where have you been?

Subscribe Here! http://bit.ly/DavidsbeenhereSub
Top videos! http://bit.ly/DavidsbeenhereTopVideos

Follow Me:
+ INSTAGRAM ►   / davidsbeenhere  
+ FACEBOOK ►   / davidsbeenhere  
+ TWITTER ►   / davidsbeenhere  
+ MY BLOG! ► http://davidsbeenhere.com/

Contact Me:
+BUSINESS EMAIL ► [email protected]

#Davidsbeenhere #Phoenix #IndianFood #DavidInPhoenix

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.

P.S. Thank you for watching my videos and subscribing!