a perfect, little flavor-bomb of wheat dough pressed against the side of a very, very hot clay oven, slathered with butter, and served with a spicy chole, a chickpea curry on the side. did i mention the butter? navroop: how is it? anthony: mmm! navroop: nice? anthony: delicious! everyone in amritsar seems to be an expert on kulcha, including this lady, navroop. navroop: it s a chutney, and this is all radish. anthony: very, very, very good. generally speaking, punjabis are famous for being a warrior class, taller, bigger. navroop: yes, they re big. anthony: still, maybe not fighters so much, but still eaters. navroop: oh, yeah! big time, yes. the religion doesn t matter. food is religion here!
cooked on a massive tawah and slathered in gee. but here, just as it s reaching peak flakiness, it gets a beatin . keshav: here they call it buss up shut which means burst out of shirt. anthony: burst up shirt. man in white shirt: yeah because they take two huge parotta and then they whack it with two sticks. anthony: oh, okay. i thought you were talking about what s going to happen to my shirt. what about skin color? you look at jamaica, you look at haiti. i don t get what they say, but what they do is still a powerful determinant of where your status is in the power structure. does that exist here? man in blue shirt: it s not something that has consumed our imagination. being trinidadian is not necessarily color tune oriented, but its more and i think people really revel and enjoy is the common experiences. the food is the glue that binds thisociety together. chan: in spite of the problem
gave return passage or land. chan: so when the first indians took the option to go back, they couldn t find their families. and those who found their families were rejected because they said you guys abandoned us for five years. you might as well take that five acres of land and stay there. so there is no closure to decedents like us, who have not found any connection between our families in india. anthony: soft paratha dough cooked on a massive tawah and slathered in gee. but here, just as it s reaching peak flakiness, it gets a beatin . keshav: here they call it buss up shut which means burst out of shirt. anthony: burst up shirt. man in white shirt: yeah because they take two huge parotta and then they whack it
in my heart, i m turkish. in my head, i m german. i m glad that my parents wanted to have a good education for me. but still at home, they were turkish, like turkish traditions and turkish thinking, so i was always on both sides. and now, i m adult enough to pick the best ones from both sides. anthony: growing up here as the child of turkish immigrants, how did you feel in school? you felt german? melek: yeah. yeah. anthony: so, why do you think germany s good at that? melek: the germans are very correct people. they want to have everything on the point. they don t like surprises. so they organize everything before. anthony: i mean, it s almost a cliché that it s organized. melek: it s not a cliché, it s organized. anthony: grilled minced lamb basted with hot tomato sauce and slathered with melted sheep butter and yogurt. roast lamb with feta, bulgur, and roasted vegetables. ah, that s beautiful. melek: danke schön.
life. kulcha. this is the iconic dish of punjab. navroop: yes. that s the specialty here. anthony: kulcha. a perfect little flavor-bomb of wheat dough pressed against the side of a very, very hot clay oven, slathered with butter, and served with a spicy chole, a chickpea curry on the side. did i mention the butter? navroop: how is it? anthony: mmm! navroop: nice? anthony: delicious! everyone in amritsar seems to be an expert on kulcha, including this lady, navroop. navroop: it s a chutney, and this is all radish. anthony: very, very, very good. generally speaking, punjabis are famous for being a warrior class, taller, bigger. navroop: yes, they re big. anthony: still, maybe not fighters so much, but still eaters.