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'Six cooks... SHE LAUGHS | 0:00:02 | 0:00:03 | |
'..six countries, | 0:00:03 | 0:00:05 | |
'six incredible journeys.' | 0:00:05 | 0:00:07 | |
THEY CHEER | 0:00:07 | 0:00:09 | |
Ah! | 0:00:09 | 0:00:10 | |
'Stepping outside their comfort zones...' | 0:00:10 | 0:00:13 | |
It's not for the faint-hearted for sure. | 0:00:14 | 0:00:17 | |
'..our cooks will travel far and wide...' | 0:00:17 | 0:00:20 | |
Route 7 all the way. | 0:00:20 | 0:00:22 | |
'..to find some of the most exciting food on the planet.' | 0:00:23 | 0:00:27 | |
If you're back in the UK, | 0:00:27 | 0:00:28 | |
you've got Tandoori chicken, nothing like this. | 0:00:28 | 0:00:31 | |
It's beautiful. This is the best food I've had in Egypt. | 0:00:32 | 0:00:35 | |
It's pure, it's got heritage, it's got love in it, you know. | 0:00:35 | 0:00:39 | |
'They'll go off the beaten track...' | 0:00:39 | 0:00:41 | |
Crocodile! Crocodile sausages. | 0:00:41 | 0:00:44 | |
'..meeting extraordinary people... THEY CHANT | 0:00:44 | 0:00:47 | |
'..exploring ways of life unchanged for centuries.' | 0:00:48 | 0:00:51 | |
No electric blenders in the jungle, have to do everything by hand. | 0:00:51 | 0:00:55 | |
Take your life into your own hands, we're on the road now. | 0:00:57 | 0:00:59 | |
'As they travel, they'll see how the language of food | 0:01:00 | 0:01:03 | |
'transcends cultural differences.' | 0:01:03 | 0:01:05 | |
I've never huffed on a cheese before. | 0:01:05 | 0:01:07 | |
'And a world away from home.' | 0:01:07 | 0:01:09 | |
This is why I love Australia. | 0:01:09 | 0:01:12 | |
-There's no excuse for a bad pie in Australia. -No. | 0:01:12 | 0:01:14 | |
This is the beginning. Where do we end? | 0:01:14 | 0:01:16 | |
'They'll learn lessons that could change the way we cook forever.' | 0:01:16 | 0:01:20 | |
I've been cooking a barbecue wrongly all my life. | 0:01:20 | 0:01:24 | |
Wow! | 0:01:25 | 0:01:26 | |
'This time, Scottish chef Tony Singh heads to India | 0:01:32 | 0:01:35 | |
'to explore the country of his ancestors.' | 0:01:35 | 0:01:39 | |
And it feels fantastic. | 0:01:39 | 0:01:41 | |
'He'll eat and cook his way across the region.' | 0:01:41 | 0:01:44 | |
I'm not good at this cooking lark. | 0:01:45 | 0:01:47 | |
'From the Punjabi pit stops, | 0:01:47 | 0:01:50 | |
'to the tables of the maharajahs. | 0:01:50 | 0:01:52 | |
'He'll find his way to the heart of his own family's history...' | 0:01:53 | 0:01:56 | |
I can't even imagine what hardships they went through. | 0:01:57 | 0:02:00 | |
'..and unleash his inner Bollywood star.' | 0:02:00 | 0:02:03 | |
I'm Tony Singh. | 0:02:12 | 0:02:14 | |
People see me as an Indian because this is the quintessential look | 0:02:14 | 0:02:18 | |
of an Indian from the maharajah - turban, beard, lovely tan. | 0:02:18 | 0:02:22 | |
But I was born in Scotland and I've lived here all my life. | 0:02:23 | 0:02:26 | |
And now I want to see if I can fit in in India. | 0:02:28 | 0:02:30 | |
I want to go and immerse myself in India | 0:02:30 | 0:02:33 | |
and see if I can get away with it. | 0:02:33 | 0:02:35 | |
I've been in the restaurant business for 22 years. | 0:02:36 | 0:02:39 | |
My style of food is not curry. | 0:02:39 | 0:02:43 | |
I'm a classically-trained chef. | 0:02:43 | 0:02:46 | |
It's always been about local produce, Scottish produce, | 0:02:46 | 0:02:49 | |
French technique. | 0:02:49 | 0:02:50 | |
What I do know about Indian food comes from my mum | 0:02:50 | 0:02:53 | |
and even she's a Glaswegian born and bred. | 0:02:53 | 0:02:55 | |
I was chopping onions, and one of your cousin's sisters went, | 0:02:55 | 0:02:58 | |
-"No, we don't chop them like that." -No, that's right. -You know? | 0:02:58 | 0:03:01 | |
But I want to find out about more than just food, | 0:03:01 | 0:03:04 | |
my mission is personal. | 0:03:04 | 0:03:07 | |
Every time I speak to my parents, I'm finding out something new | 0:03:07 | 0:03:10 | |
about how they came to be in Scotland. | 0:03:10 | 0:03:13 | |
Everybody left, everything, all the belongings, the houses - everything. | 0:03:13 | 0:03:17 | |
My knowledge of my family history now is about that. | 0:03:17 | 0:03:21 | |
It's like my knowledge of Punjabi foods is like that | 0:03:21 | 0:03:24 | |
because it's vast and this journey, this trip of discovery | 0:03:24 | 0:03:28 | |
is going to be for both. | 0:03:28 | 0:03:29 | |
My family story begins in 1947 | 0:03:31 | 0:03:34 | |
when the country was divided into Pakistan and India, | 0:03:34 | 0:03:38 | |
the partition. | 0:03:38 | 0:03:39 | |
I'm heading to the north-western state of Punjab, | 0:03:40 | 0:03:44 | |
home of the Sikh religion and where my dad's family are from, | 0:03:44 | 0:03:48 | |
and I'm starting my journey in Amritsar. | 0:03:48 | 0:03:51 | |
I've only been to India twice in my life | 0:03:56 | 0:03:58 | |
and those were fleeting visits... | 0:03:58 | 0:04:00 | |
..so this is going to be a huge adventure | 0:04:01 | 0:04:03 | |
and a chance to see if I can really fit in. | 0:04:03 | 0:04:06 | |
HORNS HONK | 0:04:08 | 0:04:10 | |
This is it, this is what I expected to hit me | 0:04:10 | 0:04:13 | |
as soon as I walked out of the airport, and it feels fantastic. | 0:04:13 | 0:04:18 | |
You take your life into your own hands, we're on the road now. | 0:04:22 | 0:04:25 | |
I'm just so excited. | 0:04:26 | 0:04:27 | |
I'm here to find out about authentic Punjabi food. | 0:04:27 | 0:04:30 | |
To see the real thing, hear the stories, | 0:04:30 | 0:04:33 | |
find out how it's changed, how the history, how the land, | 0:04:33 | 0:04:36 | |
how the people have shaped the cooking, the techniques, | 0:04:36 | 0:04:39 | |
the ingredients that I call my own. | 0:04:39 | 0:04:42 | |
I'm in the holy city of Amritsar, the spiritual home of Sikhism. | 0:04:44 | 0:04:48 | |
It's the eve of the most important religious festival of the year - | 0:04:50 | 0:04:54 | |
Diwali, the Festival of Lights. | 0:04:54 | 0:04:56 | |
But after two planes, a hairy rickshaw ride... | 0:04:59 | 0:05:02 | |
-HE SPEAKS IN PUNJABI -Thank you. | 0:05:02 | 0:05:04 | |
..I'm cream crackered, and tomorrow I have an early start. | 0:05:04 | 0:05:09 | |
It's Diwali, or Bandi Chhor Divas for Sikhs, | 0:05:17 | 0:05:20 | |
and I'm getting ready for the Golden Temple. | 0:05:20 | 0:05:23 | |
My worry right now apart from getting to temple, to the gurdwara, | 0:05:25 | 0:05:30 | |
is what I'm going to wear, what shirt I'm going to wear | 0:05:30 | 0:05:32 | |
because everybody's going to be dressed up, | 0:05:32 | 0:05:35 | |
it's going to be fantastic. | 0:05:35 | 0:05:37 | |
You get there, it's the beginning of the year, | 0:05:37 | 0:05:40 | |
you know what I mean, it's that whole thing of... | 0:05:40 | 0:05:42 | |
Yeah, it's a fresh start, it's good. | 0:05:42 | 0:05:44 | |
As I join other pilgrims on their way to the golden temple | 0:05:50 | 0:05:53 | |
the atmosphere is electric. | 0:05:53 | 0:05:55 | |
The butterflies are starting. I'm so excited. | 0:05:57 | 0:06:00 | |
Do you know what I mean, it's just that thing of anticipation, | 0:06:00 | 0:06:03 | |
it's just...you can't explain it. | 0:06:03 | 0:06:06 | |
Wow! My childhood heroes. | 0:06:06 | 0:06:08 | |
HE SPEAKS IN PUNJABI | 0:06:09 | 0:06:11 | |
The Nihang, Sikh warriors. | 0:06:11 | 0:06:14 | |
And I've not met them, I've not seen them in person. | 0:06:14 | 0:06:17 | |
HE SPEAKS IN PUNJABI | 0:06:17 | 0:06:20 | |
It's surreal for me. | 0:06:20 | 0:06:21 | |
You can just feel it coming up to you, | 0:06:24 | 0:06:26 | |
there's just something about it. | 0:06:26 | 0:06:28 | |
You can hear the madness behind you and the hubbub, | 0:06:28 | 0:06:30 | |
and everybody's coming in, but they're taking their own time, | 0:06:30 | 0:06:33 | |
they're just quietening down. | 0:06:33 | 0:06:34 | |
They know they're going somewhere divine. | 0:06:34 | 0:06:37 | |
As a Sikh on Diwali, this is the place, | 0:06:41 | 0:06:43 | |
this is the centre of Sikhism. | 0:06:43 | 0:06:45 | |
To come during Diwali, you're a lucky person | 0:06:45 | 0:06:47 | |
and I'm a very lucky person to be here. | 0:06:47 | 0:06:49 | |
The Golden Temple is a breathtaking sight. | 0:07:05 | 0:07:07 | |
It has four entrances to show that all are welcome | 0:07:10 | 0:07:14 | |
regardless of faith, gender or caste. | 0:07:14 | 0:07:17 | |
The whole complex is sacred and pilgrims from all over the world | 0:07:18 | 0:07:22 | |
come here to worship. | 0:07:22 | 0:07:23 | |
Langar, or communal eating, | 0:07:30 | 0:07:32 | |
is a cornerstone of the Sikh faith | 0:07:32 | 0:07:34 | |
and a major part of the celebrations. | 0:07:34 | 0:07:37 | |
The food is free and the operation is run by volunteers. | 0:07:37 | 0:07:40 | |
One of the greatest honours for any Sikh is to do service, | 0:07:42 | 0:07:46 | |
and most of the work is done in silence as a sign of respect. | 0:07:46 | 0:07:50 | |
There may be an army of washer-uppers | 0:07:52 | 0:07:55 | |
but that's because the kitchen | 0:07:55 | 0:07:57 | |
will feed over half a million pilgrims today. | 0:07:57 | 0:07:59 | |
To cope with the numbers, food is cooked in massive cauldrons. | 0:08:03 | 0:08:07 | |
I've been told this one holds 400 kilos of lentil dhal. | 0:08:07 | 0:08:11 | |
Bread, rather than rice, is the staple food of Punjab | 0:08:15 | 0:08:19 | |
and here they can churn out over 20,000 wheat flour rotis an hour. | 0:08:19 | 0:08:24 | |
That is one of the cornerstones of our faith. | 0:08:24 | 0:08:26 | |
It's simple fare where everybody is treated equal. | 0:08:26 | 0:08:30 | |
You sit on the floor and you don't care who's sitting next to you, | 0:08:30 | 0:08:33 | |
it's always vegetarian, | 0:08:33 | 0:08:35 | |
it's always something that anybody can afford. | 0:08:35 | 0:08:38 | |
This is the most amazing thing about Punjabi food, | 0:08:38 | 0:08:42 | |
it's so interlinked with the tenets of Sikhism. | 0:08:42 | 0:08:46 | |
Kirt karo, vand chhako, naam japo, | 0:08:46 | 0:08:49 | |
which is honest work, then share what you have, | 0:08:49 | 0:08:53 | |
and then meditate on God. | 0:08:53 | 0:08:55 | |
The Golden Temple, it's like the Vatican for Catholics. | 0:08:57 | 0:09:01 | |
There's no other place like it, it's awe-inspiring. | 0:09:01 | 0:09:04 | |
I've seen how the Golden Temple feeds the masses, | 0:09:07 | 0:09:11 | |
but how do people do Diwali on a more modest scale at home? | 0:09:11 | 0:09:15 | |
Well, I've been invited to celebrate this special occasion | 0:09:16 | 0:09:19 | |
with a family who live on the other side of town. | 0:09:19 | 0:09:22 | |
It's a real honour, so I'm not coming empty-handed. | 0:09:22 | 0:09:25 | |
And in good tradition I'm taking sweets, | 0:09:29 | 0:09:31 | |
and these ones I've made myself because it's very auspicious. | 0:09:31 | 0:09:35 | |
THEY SPEAK IN PUNJABI | 0:09:35 | 0:09:37 | |
Hi, happy Diwali. Happy Diwali. | 0:09:37 | 0:09:40 | |
In the Punjabi tradition, pouring mustard oil to welcome guests | 0:09:40 | 0:09:44 | |
is a ritual. | 0:09:44 | 0:09:45 | |
Happy Diwali. | 0:09:45 | 0:09:46 | |
And I am indeed welcomed by the whole extended family. | 0:09:49 | 0:09:53 | |
I've just made that from Scotland, | 0:09:54 | 0:09:56 | |
so it's shortbread and tablet like barfi. | 0:09:56 | 0:09:59 | |
So, I'm here to learn something in the kitchen. | 0:09:59 | 0:10:02 | |
Karandeep, what do you like? | 0:10:07 | 0:10:08 | |
What's your favourite dish your mum cooks for you? | 0:10:08 | 0:10:10 | |
Is that what we're making now? | 0:10:12 | 0:10:13 | |
-Yes. -That's kidney beans? -Yeah, it's beans. | 0:10:13 | 0:10:15 | |
Yeah, it's going to be with rice, which is quite interesting | 0:10:15 | 0:10:18 | |
because in Punjab, they just eat lots of bread, | 0:10:18 | 0:10:21 | |
so this rice dish is Karendeep's favourite, | 0:10:21 | 0:10:23 | |
that's what I'm going to get shown. | 0:10:23 | 0:10:24 | |
How often do you help in the kitchen? | 0:10:26 | 0:10:27 | |
But now, you see that, it makes you more eligible to get married. | 0:10:32 | 0:10:35 | |
TRANSLATION: | 0:10:36 | 0:10:41 | |
THEY LAUGH | 0:10:41 | 0:10:42 | |
-OK. -OK. | 0:10:44 | 0:10:46 | |
We're ready to go into the kitchen. | 0:10:46 | 0:10:49 | |
We're making a red kidney bean curry | 0:10:49 | 0:10:51 | |
and we're starting with a Punjabi cooking staple - | 0:10:51 | 0:10:55 | |
mustard oil, and lots of it. | 0:10:55 | 0:10:57 | |
Right, so, that's a fantastic tip I never knew, | 0:10:57 | 0:11:00 | |
you can still smell the mustard oil. | 0:11:00 | 0:11:03 | |
When it's at temperature, you won't smell it. OK. | 0:11:03 | 0:11:06 | |
So that's going in, that's going to take 10-15 minutes to brown. | 0:11:09 | 0:11:13 | |
Once the onions have softened, we add garlic and ginger paste. | 0:11:13 | 0:11:17 | |
So I'm getting the green chillies. | 0:11:21 | 0:11:23 | |
Going in to the magic mincer with the tomatoes. | 0:11:23 | 0:11:25 | |
And there's only three chillies going in, | 0:11:25 | 0:11:28 | |
and this gets away from the fact that everything should be hot | 0:11:28 | 0:11:30 | |
and mad spicy - it's not, it's aromatic and tasty. | 0:11:30 | 0:11:33 | |
SHE SPEAKS IN PUNJABI | 0:11:33 | 0:11:35 | |
Auntie said to me, "Is this how I do it back home?" I said I've got | 0:11:35 | 0:11:38 | |
a wee boy that does it for me, or a commis, or an electric machine. | 0:11:38 | 0:11:41 | |
THEY SPEAK IN PUNJABI | 0:11:41 | 0:11:42 | |
No. Change now, you're going to be doing this, ah? | 0:11:42 | 0:11:45 | |
And you'll find a spice box like this in every Punjabi kitchen | 0:11:45 | 0:11:50 | |
with the flavour essentials for most dishes - garam masala, | 0:11:50 | 0:11:54 | |
salt, turmeric and two types of chilli. | 0:11:54 | 0:11:57 | |
OK. | 0:11:57 | 0:11:59 | |
That's it ready. | 0:11:59 | 0:12:00 | |
That's it there. | 0:12:02 | 0:12:03 | |
And this is... | 0:12:03 | 0:12:05 | |
So we've got kidney beans that have been soaked | 0:12:07 | 0:12:09 | |
and cooked in a pressure cooker with two teaspoons of salt. | 0:12:09 | 0:12:11 | |
Most Punjabis are vegetarian, and simple veggie dishes | 0:12:14 | 0:12:17 | |
like this are the mainstay of family feasts. | 0:12:17 | 0:12:20 | |
Outside, things are getting lively. | 0:12:25 | 0:12:27 | |
But for now I'm taking a more sedate approach | 0:12:30 | 0:12:33 | |
to the Festival of Light. | 0:12:33 | 0:12:35 | |
Yes. Old, yeah. | 0:12:38 | 0:12:39 | |
I'm missing home now. | 0:12:45 | 0:12:46 | |
We do the same but it's with tealights. | 0:12:46 | 0:12:48 | |
It's one of the things that the kids love doing, | 0:12:48 | 0:12:50 | |
lighting them with me and putting them round the house, | 0:12:50 | 0:12:52 | |
so I'm feeling a bit sad. | 0:12:52 | 0:12:53 | |
Happy Diwali. | 0:13:01 | 0:13:02 | |
I may be feeling homesick but that's soon cured by the warm welcome. | 0:13:02 | 0:13:06 | |
Diwali here is like the Christmas holidays back in the UK, | 0:13:08 | 0:13:11 | |
filled with family, friends, gifts... | 0:13:11 | 0:13:14 | |
..and of course food. | 0:13:16 | 0:13:18 | |
For Diwali we do the same, we have the fireworks, | 0:13:21 | 0:13:24 | |
we have our diyas tied to the house. | 0:13:24 | 0:13:26 | |
This is like being in my own home. | 0:13:28 | 0:13:31 | |
As it's a special occasion, we're having a rice dish | 0:13:32 | 0:13:36 | |
rather than the Punjabi staple - bread. | 0:13:36 | 0:13:38 | |
Unlike Christmas, there isn't one traditional Diwali meal, | 0:13:40 | 0:13:44 | |
so people eat whatever they like. | 0:13:44 | 0:13:46 | |
The red kidney beans taste fantastic | 0:13:47 | 0:13:50 | |
and even remind me of my mum's cooking, | 0:13:50 | 0:13:52 | |
so simple but full of flavour. | 0:13:52 | 0:13:54 | |
Now, though, it's play time. | 0:13:56 | 0:13:58 | |
Stand back from the fireworks, eh? | 0:14:01 | 0:14:04 | |
50 yards. I don't think so. | 0:14:04 | 0:14:06 | |
And like at home, I'm only allowed the sparklers. | 0:14:06 | 0:14:08 | |
The amazing thing today was that sense of family, | 0:14:25 | 0:14:28 | |
sharing and eating, it's exactly what we do at home. | 0:14:28 | 0:14:32 | |
Fireworks maybe not to that scale, but sitting down | 0:14:32 | 0:14:35 | |
with your family, I mean, it's so special. | 0:14:35 | 0:14:38 | |
And the flavours, the flavours I've been having at home, | 0:14:38 | 0:14:41 | |
it's true Punjabi flavours and they're the same here. | 0:14:41 | 0:14:44 | |
I think that's one of the things that's made me connect | 0:14:44 | 0:14:47 | |
and feel at home. | 0:14:47 | 0:14:48 | |
After last night's celebrations, I can't believe I'm hungry again. | 0:15:04 | 0:15:08 | |
But it's not surprising, everywhere I look there's delicious food. | 0:15:08 | 0:15:12 | |
Just seen an elephant, | 0:15:16 | 0:15:17 | |
somebody nearly getting squished at the roundabout | 0:15:17 | 0:15:19 | |
and this is before breakfast, but that's what I'm here for. | 0:15:19 | 0:15:22 | |
I'm on Lawrence Road, I'm starving | 0:15:22 | 0:15:25 | |
and I want to find out what we have for breakfast in Punjab, | 0:15:25 | 0:15:27 | |
and I've been told there's a cracking place | 0:15:27 | 0:15:29 | |
just round the corner. | 0:15:29 | 0:15:31 | |
See that, look at that. | 0:15:34 | 0:15:35 | |
So that's a dough but he's stuffing it with lentils. | 0:15:35 | 0:15:38 | |
He's making puri. | 0:15:42 | 0:15:44 | |
It's a deep-fried bread. | 0:15:44 | 0:15:46 | |
-HE SPEAKS IN PUNJABI -Vegetable... | 0:15:46 | 0:15:49 | |
Clarified butter. | 0:15:50 | 0:15:52 | |
Wow, look at that. | 0:15:52 | 0:15:53 | |
HE SPEAKS IN PUNJABI | 0:15:53 | 0:15:55 | |
This is a thing that you have for breakfast, eh? | 0:15:56 | 0:15:59 | |
Oh, OK, thank you. | 0:15:59 | 0:16:01 | |
Best place to get puri chana is Khanna St, just there, | 0:16:01 | 0:16:04 | |
so that's where we're off to. | 0:16:04 | 0:16:06 | |
No need for a menu here, there's only one thing on offer. | 0:16:12 | 0:16:15 | |
And this is what it's about, | 0:16:18 | 0:16:19 | |
puri chole, this is what they have for breakfast. | 0:16:19 | 0:16:22 | |
That's what I call a puri. Thank you. | 0:16:22 | 0:16:24 | |
That's a aloo sabji - potatoes, | 0:16:24 | 0:16:26 | |
and that's the chole - that's the chickpeas, sliced onions and pickle. | 0:16:26 | 0:16:31 | |
That's feather light, should feel... | 0:16:32 | 0:16:35 | |
It's just... | 0:16:35 | 0:16:36 | |
That's lovely. | 0:16:42 | 0:16:44 | |
The chickpeas melt in your mouth. | 0:16:44 | 0:16:45 | |
Wow. So this is it, bread. | 0:16:47 | 0:16:49 | |
Most people think Indian food's rice. | 0:16:49 | 0:16:52 | |
North of India, the bread basket of India. | 0:16:52 | 0:16:54 | |
In Punjab we have all these different breads - | 0:16:54 | 0:16:57 | |
puri, roti, roomali, roti and naan. | 0:16:57 | 0:16:59 | |
And you eat it with your fingers. | 0:16:59 | 0:17:01 | |
This is your implement, there's no forks or knives, | 0:17:01 | 0:17:03 | |
this is what it's all about. | 0:17:03 | 0:17:06 | |
You only pay 35 pence per puri, | 0:17:06 | 0:17:09 | |
the rest is all you can eat Punjabi style, | 0:17:09 | 0:17:12 | |
and the refills keep on coming. | 0:17:12 | 0:17:14 | |
You either have to eat quick and get out | 0:17:15 | 0:17:17 | |
or I'm going to have to be rude and say, "Stop." | 0:17:17 | 0:17:20 | |
This is wonderful. | 0:17:20 | 0:17:21 | |
Oh, that's me. | 0:17:27 | 0:17:28 | |
Just had my first Punjabi breakfast. | 0:17:28 | 0:17:31 | |
You can still feel the clarified butter dripping down your throat, | 0:17:31 | 0:17:34 | |
this is food to do things on not sit around an office. | 0:17:34 | 0:17:38 | |
Just as well, I have a packed day ahead. | 0:17:38 | 0:17:41 | |
First, I'm off to look for my ancestral home, | 0:17:41 | 0:17:44 | |
the house that belonged to my great-grandfather. | 0:17:44 | 0:17:46 | |
In 1947, after over a century of colonial rule, Britain gave | 0:17:50 | 0:17:56 | |
India independence and split Punjab into two - India and Pakistan. | 0:17:56 | 0:18:02 | |
The area around the newly-created border was volatile | 0:18:02 | 0:18:06 | |
and Amritsar became a dangerous and violent place to live. | 0:18:06 | 0:18:09 | |
My great-grandparents joined the millions forced to flee to the | 0:18:11 | 0:18:14 | |
safety of Delhi, and I want to find the house they left behind. | 0:18:14 | 0:18:19 | |
I know it's in Sultanwind Gate, which is that way, | 0:18:19 | 0:18:22 | |
but I need to get my skates on and get along there | 0:18:22 | 0:18:24 | |
before I get mashed up. | 0:18:24 | 0:18:26 | |
Sultanwind Gate, right, so we're in the right area, | 0:18:30 | 0:18:34 | |
I've got the name of the street, Fatawaligali. | 0:18:34 | 0:18:36 | |
HE SPEAKS IN PUNJABI | 0:18:36 | 0:18:42 | |
Shukria. | 0:18:42 | 0:18:43 | |
Armed with some clues, I want to see how my family used to live... | 0:18:43 | 0:18:46 | |
..if I can survive long enough to find the house. | 0:18:48 | 0:18:51 | |
That's mental. It's OK, man, nothing, | 0:18:52 | 0:18:54 | |
just a brown man crossing the street. That's mad. | 0:18:54 | 0:18:56 | |
But show no fear, eh, done it. | 0:18:56 | 0:18:57 | |
Right, Sultanwind Gate. | 0:18:59 | 0:19:01 | |
No street names, so I'm a bit stuck. | 0:19:03 | 0:19:06 | |
It's time to put my best Scottish-Punjabi to the test. | 0:19:06 | 0:19:09 | |
Fatawaligali. | 0:19:09 | 0:19:11 | |
SHE SPEAKS IN PUNJABI | 0:19:11 | 0:19:14 | |
A foundry inside a built-up area. | 0:19:17 | 0:19:20 | |
Thank you. | 0:19:22 | 0:19:24 | |
It's 70 years ago, so they don't know where it is | 0:19:24 | 0:19:26 | |
but I've been asked in for tea, that's Punjabi hospitality. | 0:19:26 | 0:19:29 | |
THEY SPEAK IN PUNJABI | 0:19:30 | 0:19:35 | |
I can't bel... Well, this is it, this is where it started from. | 0:19:44 | 0:19:47 | |
I'm a bit speechless, actually, because this is the beginning, | 0:19:47 | 0:19:50 | |
this is my great-grandad's house. | 0:19:50 | 0:19:52 | |
HE SPEAKS IN PUNJABI | 0:19:59 | 0:20:05 | |
After some explaining, this lovely family | 0:20:08 | 0:20:10 | |
are letting this crazy Scot into their home. | 0:20:10 | 0:20:13 | |
My great-grandad was here, and during partition they moved out. | 0:20:13 | 0:20:17 | |
They got pushed down to Delhi, and then my grandad | 0:20:17 | 0:20:19 | |
went to Scotland, so I was born and raised in Scotland. | 0:20:19 | 0:20:22 | |
It's just...that feeling, you know, it's... | 0:20:26 | 0:20:29 | |
Don't know. It's quite... tingle in the tummy. | 0:20:29 | 0:20:32 | |
You can see the changes but they're not huge, you know what I mean? | 0:20:32 | 0:20:35 | |
I think probably this is, in its essence, the same. | 0:20:35 | 0:20:38 | |
My gran used to say they used to go across the rooftops, | 0:20:47 | 0:20:49 | |
so obviously this has been built on. | 0:20:49 | 0:20:51 | |
But seeing it first-hand and being told how it was so different, | 0:20:51 | 0:20:54 | |
and even though it's changed a bit, | 0:20:54 | 0:20:56 | |
you can still see them sitting out here. | 0:20:56 | 0:20:58 | |
But what an upheaval for partition, when India got divided into | 0:20:59 | 0:21:02 | |
India and Pakistan, to leave everything behind | 0:21:02 | 0:21:05 | |
and get pushed down. | 0:21:05 | 0:21:06 | |
All the refugees, it was one of the biggest movements of people ever. | 0:21:06 | 0:21:10 | |
But most people thought they were coming back. | 0:21:10 | 0:21:12 | |
My great-grandad never came back. They never came back to the house. | 0:21:12 | 0:21:15 | |
CAT MEOWS | 0:21:15 | 0:21:16 | |
One of the things that always goes through your head - | 0:21:17 | 0:21:20 | |
if the partition never happened, | 0:21:20 | 0:21:22 | |
this is where I would have been brought up, most likely. | 0:21:22 | 0:21:24 | |
Yeah, not a bad life. | 0:21:26 | 0:21:27 | |
I'm grateful to this family for giving me a glimpse of | 0:21:29 | 0:21:32 | |
how my great-grandparents used to live. | 0:21:32 | 0:21:34 | |
HE SPEAKS IN PUNJABI | 0:21:34 | 0:21:36 | |
Time for a memento. | 0:21:36 | 0:21:37 | |
HE SPEAKS IN PUNJABI | 0:21:39 | 0:21:41 | |
Got my picture taken, quite a few of them actually. | 0:21:41 | 0:21:44 | |
Some with my head, some without my head, but I'm just chuffed. | 0:21:44 | 0:21:47 | |
So I'm off now on another adventure. | 0:21:47 | 0:21:49 | |
The sun might go down but the eating and the madness never stops. | 0:21:54 | 0:21:59 | |
You don't see that every day, eh? | 0:21:59 | 0:22:01 | |
Ha! Elephant, you'd think they'd have lights on it, though. | 0:22:01 | 0:22:04 | |
Six, half six, that's ten hours till my breakfast. | 0:22:09 | 0:22:12 | |
I didn't have lunch, but that's the essence of Punjabi food | 0:22:12 | 0:22:15 | |
is to keep you going, but now I'm hungry. | 0:22:15 | 0:22:17 | |
I'm meeting a local food blogger - Jaideep. | 0:22:19 | 0:22:22 | |
He's promised to take me on a food crawl of Amritsar | 0:22:23 | 0:22:26 | |
and introduce me to a local custom called car-o-bar. | 0:22:26 | 0:22:30 | |
I'm intrigued. | 0:22:30 | 0:22:31 | |
Fantastic, thanks for talking to me online about everything. | 0:22:31 | 0:22:34 | |
-Not a problem, not a problem. -How do you... Why are you online? | 0:22:34 | 0:22:37 | |
I was amazed I found your blog and everything. | 0:22:37 | 0:22:39 | |
What's your passion about? | 0:22:39 | 0:22:40 | |
Yeah.> | 0:22:42 | 0:22:43 | |
Right. | 0:22:46 | 0:22:47 | |
Yeah, and this is the thing, car-o-bar. | 0:22:51 | 0:22:53 | |
Shown, OK. Show me. | 0:22:54 | 0:22:56 | |
-Right. OK. -Let's go. | 0:22:57 | 0:22:59 | |
They might hold on to old traditions here | 0:23:05 | 0:23:08 | |
but I think I'm about to discover their enthusiasm | 0:23:08 | 0:23:11 | |
for new ones too. | 0:23:11 | 0:23:12 | |
Right. | 0:23:14 | 0:23:16 | |
Yes. | 0:23:16 | 0:23:17 | |
THEY LAUGH | 0:23:19 | 0:23:21 | |
-Car-o-bar. -Car-o-bar. | 0:23:21 | 0:23:23 | |
And what's this? | 0:23:23 | 0:23:24 | |
Why rum? Is that because of the sugar cane? | 0:23:27 | 0:23:29 | |
There you go, rite of passage anywhere in the world, cheap drink. | 0:23:31 | 0:23:35 | |
Cheap drink. Start pouring. | 0:23:35 | 0:23:36 | |
Crack it open, OK. | 0:23:36 | 0:23:37 | |
So, who's the unlucky person that drives the car-o-bar? | 0:23:39 | 0:23:42 | |
So what are you on, soda? | 0:23:43 | 0:23:45 | |
-Go for it. -Go for it. | 0:23:47 | 0:23:48 | |
And then? | 0:23:52 | 0:23:53 | |
Right. OK. | 0:23:55 | 0:23:57 | |
OK, repeat till you fall over. | 0:24:01 | 0:24:03 | |
There you go. | 0:24:03 | 0:24:04 | |
They might not serve alcohol at these stalls | 0:24:06 | 0:24:08 | |
but the food is meant to be out of this world. | 0:24:08 | 0:24:11 | |
The go-to, the place? | 0:24:17 | 0:24:18 | |
The go-to, the place. | 0:24:18 | 0:24:19 | |
You see, in Edinburgh, you'd ask for one fish and chips, OK. | 0:24:19 | 0:24:23 | |
-By weight? -By weight. -What are we having? | 0:24:23 | 0:24:25 | |
I like this. | 0:24:27 | 0:24:28 | |
Punjab means "land of five rivers" | 0:24:28 | 0:24:32 | |
and this is a freshwater catfish. | 0:24:32 | 0:24:34 | |
It's a bit like cod. | 0:24:34 | 0:24:36 | |
-And with a bit of salad on the side. -White radish. | 0:24:36 | 0:24:38 | |
-And what's in the chutney? -Chutney is a mint chutney. | 0:24:38 | 0:24:41 | |
You can taste the fish, you've got a little bit of heat. | 0:24:44 | 0:24:47 | |
This is fabulous. | 0:24:47 | 0:24:49 | |
Just going place to place is like tapas, OK, but this is not | 0:24:49 | 0:24:52 | |
-cos you're drinking, you're taking your own drink. -Yeah. | 0:24:52 | 0:24:55 | |
You're not going to the bar for the nibbles, | 0:24:55 | 0:24:57 | |
you're taking your bar to the nibbles. | 0:24:57 | 0:24:59 | |
-Right. -But who does it? | 0:24:59 | 0:25:00 | |
-So it's not about cost? -No, it's not about cost. | 0:25:03 | 0:25:05 | |
Right. | 0:25:11 | 0:25:12 | |
Yes. | 0:25:18 | 0:25:19 | |
So you have to move? | 0:25:25 | 0:25:26 | |
-You have to move. -I'm ready. -You're ready. | 0:25:26 | 0:25:28 | |
-So the fish is done. -Fish is done. Now... | 0:25:30 | 0:25:34 | |
No, not those sorts of birds! | 0:25:37 | 0:25:40 | |
Tandoori chicken is a Punjabi speciality, | 0:25:40 | 0:25:43 | |
skewered and cooked in a traditional, wood-fired oven - | 0:25:43 | 0:25:46 | |
the tandoor. | 0:25:46 | 0:25:47 | |
And Jaideep is taking me to THE place to try it. | 0:25:50 | 0:25:53 | |
Drive-through. | 0:26:00 | 0:26:02 | |
Where from? | 0:26:02 | 0:26:04 | |
My mouth's watering already. | 0:26:04 | 0:26:05 | |
Thank you. | 0:26:09 | 0:26:10 | |
Wow. | 0:26:14 | 0:26:15 | |
Green mint chutney. | 0:26:15 | 0:26:17 | |
It's so tender and so succulent. | 0:26:22 | 0:26:25 | |
If you're back in the UK, most restaurants... | 0:26:26 | 0:26:29 | |
You've got tandoori chicken, nothing like this. | 0:26:29 | 0:26:31 | |
-OK. -Gas ovens. -All right. | 0:26:31 | 0:26:34 | |
You've just lost that flavour. | 0:26:34 | 0:26:35 | |
So is this why they still use wood for centuries | 0:26:35 | 0:26:37 | |
and that's why they stick to it? | 0:26:37 | 0:26:39 | |
And basically you can taste it. | 0:26:39 | 0:26:40 | |
-You can, and that's the amazing thing. -That's the beauty. | 0:26:40 | 0:26:43 | |
I heard a story about the metal rods used to be swords. | 0:26:43 | 0:26:46 | |
Right. | 0:26:53 | 0:26:54 | |
Right. | 0:26:56 | 0:26:59 | |
That's how good it is, that's lasted through the ages. | 0:26:59 | 0:27:01 | |
Amazing. Right. | 0:27:07 | 0:27:08 | |
After we've had this, to finish off car-o-bar, what would you do? | 0:27:08 | 0:27:12 | |
Punjabi cuisine uses a lot of dairy, so what better way to finish the | 0:27:24 | 0:27:28 | |
night than with this solid, buttery cream with fruit | 0:27:28 | 0:27:33 | |
made from super-rich buffalo milk? | 0:27:33 | 0:27:36 | |
Wow. | 0:27:36 | 0:27:37 | |
52% fat and it tastes fantastic. | 0:27:37 | 0:27:40 | |
Car-o-bar, what an idea, eh? What a concept! | 0:27:41 | 0:27:44 | |
I love it, going out. Shame for the designated driver | 0:27:44 | 0:27:47 | |
but the bonus is the food of one person doing one thing | 0:27:47 | 0:27:51 | |
just right and then you go to the next, | 0:27:51 | 0:27:53 | |
I think it's a fantastic idea. | 0:27:53 | 0:27:54 | |
I think I'm finally getting the hang of crossing these roads | 0:28:06 | 0:28:10 | |
but there's no way this Scot is getting behind the wheel. | 0:28:10 | 0:28:14 | |
So I've hired a driver, who's taking me on the next part of my adventure. | 0:28:17 | 0:28:21 | |
I'm travelling on the Grand Trunk, or GT Road, down to Delhi, | 0:28:25 | 0:28:31 | |
the same 300-mile journey that millions of Sikhs, | 0:28:31 | 0:28:34 | |
including my own family, were forced to make as refugees. | 0:28:34 | 0:28:38 | |
After India declared independence, | 0:28:39 | 0:28:42 | |
the tension between different religions was high. | 0:28:42 | 0:28:45 | |
In Punjab, Sikhs and Muslims clashed | 0:28:46 | 0:28:49 | |
as they both scrambled to get to the right side of the border | 0:28:49 | 0:28:53 | |
and find safe haven. | 0:28:53 | 0:28:55 | |
A million people died from violence or starvation | 0:28:55 | 0:28:59 | |
trying to reach their destinations. | 0:28:59 | 0:29:01 | |
My first stop en-route to Delhi is an hour outside Amritsar. | 0:29:10 | 0:29:14 | |
I'm looking for a spot | 0:29:14 | 0:29:15 | |
where a holy order of Sikh soldiers have set up camp. | 0:29:15 | 0:29:19 | |
I was raised on stories about these legendary, | 0:29:19 | 0:29:22 | |
nomadic warriors | 0:29:22 | 0:29:23 | |
whose way of life hasn't changed for over 300 years. | 0:29:23 | 0:29:27 | |
This is my chance to meet the Nihang, | 0:29:27 | 0:29:30 | |
the superheroes of the Sikh world. | 0:29:30 | 0:29:32 | |
Getting to meet them hasn't been easy, | 0:29:33 | 0:29:36 | |
but, thanks to Dalbir, who's worked with them for years, here I am. | 0:29:36 | 0:29:40 | |
I'm just in awe because as I've been growing up, | 0:29:43 | 0:29:47 | |
my grandad on my mum's side used to tell me about the Nihang, | 0:29:47 | 0:29:52 | |
the Sikh soldiers, the protectors of the faith, but everybody's faith. | 0:29:52 | 0:29:55 | |
These guys went about and looked after everybody and they're here. | 0:29:55 | 0:29:59 | |
Their martial art, gatka, has been around for thousands of years | 0:30:03 | 0:30:07 | |
but these swords aren't just for show. | 0:30:07 | 0:30:09 | |
Why would spiritual people and peace-loving people do gatka? | 0:30:12 | 0:30:19 | |
The Nihang were rarely beaten on the battlefield, even when outnumbered. | 0:30:28 | 0:30:33 | |
So, where do they get their strength? | 0:30:33 | 0:30:35 | |
The Nihang, they travel, they're nomadic in the sense of | 0:30:36 | 0:30:39 | |
they go from place to place. | 0:30:39 | 0:30:41 | |
And me being a chef, I always go back. How did they eat? | 0:30:41 | 0:30:46 | |
Thank you. | 0:30:48 | 0:30:49 | |
They have set up camp in a local gurdwara, | 0:30:52 | 0:30:55 | |
but before I see their operation, I am being taken to the | 0:30:55 | 0:30:58 | |
head of the order to get his blessing. | 0:30:58 | 0:31:00 | |
THEY SPEAK IN PUNJABI | 0:31:04 | 0:31:07 | |
-Babaji was saying? -Babaji said... | 0:31:07 | 0:31:10 | |
-Excellent. -You're welcome. | 0:31:18 | 0:31:20 | |
Open kitchens with strict rules are set up each time they move camp. | 0:31:21 | 0:31:26 | |
-Iron? -Iron bowls. -Why, why? | 0:31:30 | 0:31:33 | |
They always cover their mouths. | 0:31:38 | 0:31:39 | |
Such respect is paid to the food | 0:31:39 | 0:31:41 | |
that they put a piece of cloth over their mouth. | 0:31:41 | 0:31:44 | |
So it's an honour to become a vaviki, a chef for the Nihang | 0:31:48 | 0:31:52 | |
because they only cook for themselves. | 0:31:52 | 0:31:54 | |
They can't even have packaged drinks, | 0:31:54 | 0:31:56 | |
anything outside. | 0:31:56 | 0:31:57 | |
And other vaviki, other chefs, Nihang chefs cook for them, | 0:31:57 | 0:32:00 | |
but it's such an honour, I never knew this. | 0:32:00 | 0:32:02 | |
Close. | 0:32:02 | 0:32:04 | |
I'm not allowed into the kitchen, | 0:32:04 | 0:32:06 | |
I'm not allowed to touch anything | 0:32:06 | 0:32:08 | |
because I'm not a vaviki chef, I'm not a Nihang chef. | 0:32:08 | 0:32:11 | |
Everything done by hand until all the pilgrims are fed. | 0:32:22 | 0:32:26 | |
But these villagers are here for more than a free lunch, | 0:32:31 | 0:32:35 | |
they've come to be close to their heroes, and many | 0:32:35 | 0:32:38 | |
will donate food and money to keep the Nihang traditions alive. | 0:32:38 | 0:32:42 | |
These days, their role may be mainly ceremonial, | 0:32:50 | 0:32:53 | |
but they're keeping alive a way of life unchanged | 0:32:53 | 0:32:56 | |
for hundreds of years. | 0:32:56 | 0:32:57 | |
-Every three days. -Every three days. | 0:33:06 | 0:33:08 | |
How are they received? How do people welcome them? | 0:33:08 | 0:33:10 | |
THEY CHANT IN PUNJABI | 0:33:28 | 0:33:33 | |
As a child, you had in your mind, you know, I've seen them in books, | 0:33:33 | 0:33:37 | |
I've seen them in videos, read about them, | 0:33:37 | 0:33:40 | |
but then meeting them... | 0:33:40 | 0:33:41 | |
Amazing, amazing. | 0:33:42 | 0:33:44 | |
Is there a place for them in this world? | 0:33:47 | 0:33:49 | |
Yes. It's not vanished in 300 years, I don't think it'll vanish. | 0:33:49 | 0:33:52 | |
I think they're strong enough to look after themselves. | 0:33:52 | 0:33:55 | |
CHEERING | 0:33:55 | 0:33:57 | |
Back on the Grand Trunk Road, | 0:34:01 | 0:34:02 | |
I'm glad I was blessed by the Nihang... | 0:34:02 | 0:34:05 | |
..to protect me from the other drivers. | 0:34:06 | 0:34:08 | |
VEHICLE HORNS BEEP | 0:34:08 | 0:34:13 | |
See, that's it, I would never drive on this road. | 0:34:13 | 0:34:15 | |
It's too dangerous, that's why I've got you. | 0:34:15 | 0:34:17 | |
14 people an hour die on the roads?! | 0:34:21 | 0:34:24 | |
One hour, yeah. | 0:34:24 | 0:34:26 | |
That's unbelievable. | 0:34:26 | 0:34:27 | |
This is very bad. | 0:34:27 | 0:34:28 | |
No, I would never let... | 0:34:29 | 0:34:31 | |
You concentrate driving and I'll kid on | 0:34:31 | 0:34:33 | |
I'm not bricking myself. | 0:34:33 | 0:34:34 | |
We're heading deep into the heart of rural Punjab, and I can see this is | 0:34:38 | 0:34:43 | |
proper farming country. | 0:34:43 | 0:34:45 | |
This place is said to have some of the | 0:34:45 | 0:34:47 | |
most fertile land on the planet. | 0:34:47 | 0:34:50 | |
I've been looking forward | 0:34:50 | 0:34:51 | |
to this detour off the GT Road. | 0:34:51 | 0:34:54 | |
It couldn't be more of a contrast to where I've been. | 0:34:54 | 0:34:57 | |
Listen... | 0:34:59 | 0:35:00 | |
Tractors, birds, lush greenness. | 0:35:01 | 0:35:06 | |
This is the Punjab of my childhood memories, | 0:35:06 | 0:35:09 | |
the movies and everything, fields of sugar cane, I just wanted to grab | 0:35:09 | 0:35:12 | |
a bit and chew it and walk through the fields but it's not ready. | 0:35:12 | 0:35:15 | |
Such a change from Amritsar. | 0:35:15 | 0:35:18 | |
And the drive this morning, you could just see it, | 0:35:18 | 0:35:20 | |
all the green, the lushness. | 0:35:20 | 0:35:22 | |
This is amazing, this is why Punjab, | 0:35:22 | 0:35:25 | |
land of five rivers, is a fertile ground. | 0:35:25 | 0:35:28 | |
It's always been prized as a bread basket. | 0:35:28 | 0:35:31 | |
Punjabis have a reputation for being skilled and hard-working... | 0:35:32 | 0:35:36 | |
..and countries from Italy to Russia actually advertise | 0:35:37 | 0:35:41 | |
for Punjabi farmers. | 0:35:41 | 0:35:42 | |
Wheat and other grains grow here | 0:35:43 | 0:35:45 | |
in abundance and, along with dairy products, they form the | 0:35:45 | 0:35:48 | |
cornerstone of the Punjabi diet. | 0:35:48 | 0:35:51 | |
We've been on the road for hours now and yes, I'm getting hungry. | 0:36:04 | 0:36:09 | |
It's a perfect opportunity to see how the Punjabis | 0:36:09 | 0:36:12 | |
do a motorway pit stop. | 0:36:12 | 0:36:14 | |
Oh. | 0:36:14 | 0:36:15 | |
Ah. | 0:36:18 | 0:36:19 | |
Oh, my back. | 0:36:21 | 0:36:23 | |
We've just got off the GT Road at a traditional dhaba, Ludhiana. | 0:36:25 | 0:36:28 | |
A dhaba is a motorway caff, service station. | 0:36:28 | 0:36:31 | |
Nothing like this is in the UK, they've been here forever. | 0:36:31 | 0:36:35 | |
Simple food, cooked freshly. | 0:36:35 | 0:36:37 | |
This is wood fire, this is traditional. | 0:36:38 | 0:36:41 | |
-Yeah, traditional fire. -Wood. | 0:36:41 | 0:36:43 | |
Can I have a look round? Is it possible? | 0:36:43 | 0:36:45 | |
Yeah, why not? Come, come, come. Yeah, yeah. | 0:36:45 | 0:36:48 | |
Wow. | 0:36:50 | 0:36:51 | |
So I've been in India a few days and this is the first time | 0:36:51 | 0:36:54 | |
I've got up close and personal to a tandoor in Punjab and it's... | 0:36:54 | 0:36:57 | |
The heat's 360 degrees heat, it's concave and | 0:36:59 | 0:37:02 | |
you have to feel the heat coming off that, it's taking seconds to cook. | 0:37:02 | 0:37:05 | |
And that was one of the great things with tandoor, | 0:37:05 | 0:37:07 | |
little fuel, all the heat was concentrated and the | 0:37:07 | 0:37:10 | |
flavour you get is unbelievable. | 0:37:10 | 0:37:12 | |
This is quintessential Punjabi at heart, | 0:37:12 | 0:37:15 | |
this is the thing, the tandoori chickens, the naans, the breads | 0:37:15 | 0:37:19 | |
and everything comes out of this oven. | 0:37:19 | 0:37:20 | |
This is what people know of Punjabi food outside around the world. | 0:37:20 | 0:37:24 | |
This is it. | 0:37:30 | 0:37:31 | |
Now, what to eat. | 0:37:31 | 0:37:32 | |
Well, this is what I've been waiting for. | 0:37:32 | 0:37:36 | |
In dhabas like this, they cook simple, seasonal food. | 0:37:36 | 0:37:39 | |
The traditional dish of Punjab is only available this | 0:37:41 | 0:37:44 | |
time of year, so I've struck it lucky. | 0:37:44 | 0:37:46 | |
Green mustard-top curry, | 0:37:48 | 0:37:50 | |
a Punjabi-sized portion of white buffalo butter | 0:37:50 | 0:37:54 | |
and corn rotis. | 0:37:54 | 0:37:55 | |
This is hearty farming food | 0:37:55 | 0:37:58 | |
that you won't find on the menu outside of Punjab. | 0:37:58 | 0:38:00 | |
This is Punjab - the culture, the lifestyle, everything in a mouthful. | 0:38:02 | 0:38:07 | |
-It is lovely. -Great food. | 0:38:10 | 0:38:14 | |
Another local favourite is buffalo milk, | 0:38:14 | 0:38:17 | |
and this lassi is as fresh as you can get. | 0:38:17 | 0:38:20 | |
They have real live buffalos out back, how mad is that?! | 0:38:20 | 0:38:24 | |
-Cheers. -Cheers. | 0:38:24 | 0:38:25 | |
-Lassi nice? -Lassi's very nice. | 0:38:27 | 0:38:29 | |
It's sharp and it's creamy, though. | 0:38:29 | 0:38:31 | |
If we had these kind of pit stops on the M1, eh, be a much better place. | 0:38:33 | 0:38:38 | |
This is fantastic. | 0:38:38 | 0:38:40 | |
Only one more stop tonight and that's to sleep! | 0:38:43 | 0:38:47 | |
Well, that's the plan. | 0:38:47 | 0:38:49 | |
Me and Gurnam have rocked up in the middle of rural Punjab | 0:38:52 | 0:38:56 | |
to one of these wedding venues that are sprouting up all over | 0:38:56 | 0:38:59 | |
the place for a quiet rest for the rest of our journey and... | 0:38:59 | 0:39:04 | |
FAINT MUSIC | 0:39:04 | 0:39:05 | |
Yes, you can hear it, Bungarra music, there's a wedding. | 0:39:05 | 0:39:08 | |
-HE SIGHS -Tired. | 0:39:10 | 0:39:12 | |
In my search for authentic Punjabi cooking, | 0:39:21 | 0:39:24 | |
I've tried the food of pilgrims, travellers and families, | 0:39:24 | 0:39:27 | |
but I've yet to find the high end of Britain's | 0:39:27 | 0:39:29 | |
most popular cuisine until now. | 0:39:29 | 0:39:32 | |
I have a date with royalty! | 0:39:32 | 0:39:35 | |
The maharajahs once ruled the stately kingdoms across India. | 0:39:38 | 0:39:42 | |
And it took some doing but I'm off to see how the other half eat. | 0:39:45 | 0:39:48 | |
I'm meeting a member of the Patiala royal family | 0:39:51 | 0:39:54 | |
at one of their modest country retreats. | 0:39:54 | 0:39:57 | |
And they've given me a changing room that's, | 0:39:58 | 0:40:00 | |
ooh, just a tad smaller than my house. | 0:40:00 | 0:40:03 | |
So we've hit the mother lode, | 0:40:08 | 0:40:09 | |
we're here to taste the ultimate in Punjabi food, | 0:40:09 | 0:40:13 | |
rich, decadent food from the maharajas, | 0:40:13 | 0:40:15 | |
and I'm here with a member of the Patiala royal family. | 0:40:15 | 0:40:18 | |
But what do you wear when you go and see a maharaja? | 0:40:18 | 0:40:21 | |
Look at that. | 0:40:23 | 0:40:24 | |
Fingers crossed I've not put too much poundage on. | 0:40:24 | 0:40:27 | |
-Hold on. -HE INHALES | 0:40:29 | 0:40:31 | |
Oh, yeah. | 0:40:34 | 0:40:35 | |
I thought I'd be nervous but I'm not, he's a food lover. | 0:40:35 | 0:40:37 | |
We all speak the same language, "Mmm, aah, lovely!" | 0:40:37 | 0:40:41 | |
You know what I mean, that'll be great. | 0:40:41 | 0:40:42 | |
I'm nervous cooking with him, though. Talking food's one thing, | 0:40:42 | 0:40:45 | |
but cooking with him... | 0:40:45 | 0:40:46 | |
The royal secretary is waiting to take me to the raja saab, | 0:40:48 | 0:40:51 | |
Randhir Singh. | 0:40:51 | 0:40:52 | |
Thank you very much. | 0:40:53 | 0:40:54 | |
His grandfather, the maharaja Bhupinder Singh, | 0:40:57 | 0:41:00 | |
was famous for his extravagant feasts and his love of cooking, | 0:41:00 | 0:41:04 | |
both traditions that have been passed down through the generations. | 0:41:04 | 0:41:07 | |
Oh, I might have overdone it with the jacket. | 0:41:09 | 0:41:12 | |
I'm very honoured that you're going to show me... | 0:41:15 | 0:41:17 | |
you're going to cook with me. I was very surprised. | 0:41:17 | 0:41:19 | |
No, no, I'll cook for you. | 0:41:19 | 0:41:21 | |
We cook regularly whenever the members of the family are together. | 0:41:21 | 0:41:24 | |
We cook and, in fact, everyone cooks in the evening. | 0:41:24 | 0:41:28 | |
It's much better we are spending time than talking business | 0:41:28 | 0:41:31 | |
or talking politics, much nicer. | 0:41:31 | 0:41:32 | |
So who takes control? | 0:41:32 | 0:41:34 | |
Because obviously you still need one chef in a kitchen. | 0:41:34 | 0:41:36 | |
-No, no, no, everyone cooks their own dish. -Right. | 0:41:36 | 0:41:39 | |
You have these coal fires lit separately | 0:41:39 | 0:41:42 | |
and everyone has their own recipe, so it's laid out. | 0:41:42 | 0:41:45 | |
And somebody makes a rice, somebody makes some mutton, | 0:41:45 | 0:41:48 | |
somebody's cooking a chicken, a dhal or a vegetable. | 0:41:48 | 0:41:51 | |
So there's no conflict there, everybody just does their speciality? | 0:41:51 | 0:41:54 | |
No, no, no. No conflict. | 0:41:54 | 0:41:55 | |
-The recipes come from the family. -OK. | 0:41:55 | 0:41:57 | |
I'm not sure what to expect | 0:42:00 | 0:42:02 | |
and I still feel a bit nervous in such illustrious company. | 0:42:02 | 0:42:05 | |
But, phew, it turns out the royals | 0:42:06 | 0:42:09 | |
cook on the same traditional stoves that I've seen all over Punjab. | 0:42:09 | 0:42:13 | |
But they do have the bonus of some man servants to lend a hand. | 0:42:14 | 0:42:18 | |
This is what I call a kitchen, and the views, and it's beautiful, | 0:42:18 | 0:42:23 | |
but a bit hot for me I think. | 0:42:23 | 0:42:25 | |
-Bit hot. -Yeah! | 0:42:25 | 0:42:27 | |
I am your commis chef. If you tell me what to do, I shall... | 0:42:27 | 0:42:30 | |
Yes, certainly. | 0:42:30 | 0:42:31 | |
We're cooking a rich chicken and apricot dish | 0:42:31 | 0:42:33 | |
that's a favourite in the Patiala palace. | 0:42:33 | 0:42:36 | |
No surprise at the first ingredient - ghee. | 0:42:38 | 0:42:42 | |
This royal household gets through 70 kilos of ghee a month | 0:42:42 | 0:42:46 | |
compared with most families who use around two. | 0:42:46 | 0:42:48 | |
We add black peppercorns, cloves... | 0:42:50 | 0:42:53 | |
-And we use the bigger cardamom. -..and onions. | 0:42:54 | 0:42:57 | |
So just gently frying it with the spices to get that | 0:42:58 | 0:43:02 | |
golden brown, to add flavour to the dish at each step. | 0:43:02 | 0:43:05 | |
This is garlic paste and ginger paste. | 0:43:05 | 0:43:07 | |
Garlic and ginger paste, OK. | 0:43:07 | 0:43:10 | |
Even the royals have the basic Punjabi spice box. | 0:43:10 | 0:43:13 | |
OK, the chillies. | 0:43:13 | 0:43:14 | |
And this is red chilli colour. | 0:43:16 | 0:43:18 | |
-Just ground coriander. -Yeah. | 0:43:18 | 0:43:20 | |
The simple use of spices to bring out the best in the flavour, | 0:43:20 | 0:43:23 | |
and that's what they have to do. | 0:43:23 | 0:43:24 | |
And they do flavour it. For every dish you have a different spice. | 0:43:24 | 0:43:27 | |
All the men helping in doing their dishes, | 0:43:30 | 0:43:32 | |
was there ever competitions who makes the same...the best dish? | 0:43:32 | 0:43:36 | |
-I don't think so. -No. | 0:43:36 | 0:43:37 | |
I won't be getting any royal gossip then, but I will be getting | 0:43:37 | 0:43:40 | |
some royal tips. | 0:43:40 | 0:43:42 | |
You see, when the bubbles become clear | 0:43:42 | 0:43:45 | |
-you know that the masala has been cooked. -OK. | 0:43:45 | 0:43:48 | |
After all of the vegetarian dishes I've tried, | 0:43:48 | 0:43:51 | |
this already feels more extravagant. | 0:43:51 | 0:43:54 | |
And if you're going to eat meat in Punjab, it's usually chicken. | 0:43:54 | 0:43:58 | |
The smell is just phenomenal. | 0:43:59 | 0:44:02 | |
The maharajas' recipes have been influenced by their links | 0:44:04 | 0:44:07 | |
with neighbouring royal courts. | 0:44:07 | 0:44:09 | |
Once the chicken has simmered | 0:44:10 | 0:44:12 | |
we add the dried apricots, which give it a sweet taste | 0:44:12 | 0:44:15 | |
like the curries of Afghanistan to the north. | 0:44:15 | 0:44:18 | |
Because the apricots have been soaked, | 0:44:18 | 0:44:20 | |
they just need a couple of minutes to cook through | 0:44:20 | 0:44:22 | |
-and all the flavours will marry together and that's it. -That's it. | 0:44:22 | 0:44:25 | |
The Patiala royals were famous for their lavish hospitality. | 0:44:26 | 0:44:29 | |
And in the 1930s, at the height of their power and wealth, | 0:44:30 | 0:44:34 | |
this royal household would feed up to 3,500 people a day. | 0:44:34 | 0:44:38 | |
Today's menu includes two types of dhal, | 0:44:40 | 0:44:44 | |
a rich marinated lamb and yoghurt, a creamy chicken pilau dish, | 0:44:44 | 0:44:49 | |
spicy cauliflower, and our sweet chicken and apricots. | 0:44:49 | 0:44:53 | |
The apricots and the chicken... | 0:45:01 | 0:45:02 | |
It's that surprise of sharp sweetness. | 0:45:03 | 0:45:07 | |
Does it remind you of your childhood, | 0:45:07 | 0:45:08 | |
of the taste that you used to have when you used to get together? | 0:45:08 | 0:45:12 | |
The food is the same, the dishes were many more. | 0:45:12 | 0:45:15 | |
-Many more? -Many more dishes. | 0:45:15 | 0:45:16 | |
They came in a big silver salver and there were these bowls like this | 0:45:16 | 0:45:20 | |
and they had 51 dishes including the rices, | 0:45:20 | 0:45:23 | |
at least two pilaus, so, a lot of food was made then. | 0:45:23 | 0:45:26 | |
And your grandfather was a character? | 0:45:26 | 0:45:29 | |
-He had 42 Rolls-Royces in the garage at one time. -42?! | 0:45:29 | 0:45:33 | |
He was very fond of dogs as well. | 0:45:33 | 0:45:35 | |
We had a kennels in Patiala which had 1,000 dogs in them. | 0:45:35 | 0:45:38 | |
1,000 dogs? | 0:45:38 | 0:45:40 | |
He had a Rolls-Royce for his hunting, | 0:45:40 | 0:45:42 | |
so he used to carry his dogs in that Rolls-Royce at the back. | 0:45:42 | 0:45:45 | |
Get some more, you've got... | 0:45:45 | 0:45:46 | |
No, honestly, this is fabulous. | 0:45:46 | 0:45:48 | |
-This is light, you won't have to worry about... -No, no, no. | 0:45:48 | 0:45:51 | |
Oh, go on, then. | 0:45:52 | 0:45:53 | |
When in Rome. | 0:45:55 | 0:45:57 | |
These days, many maharajas have swapped their palaces for politics | 0:45:57 | 0:46:01 | |
and business, but they still know how to put on a cracking spread, | 0:46:01 | 0:46:05 | |
and I'm glad the recipes have survived. | 0:46:05 | 0:46:07 | |
The dishes have been wonderful. | 0:46:09 | 0:46:11 | |
Very subtle, delicately flavoured, you can taste all the ingredients. | 0:46:11 | 0:46:15 | |
It was wonderful. | 0:46:15 | 0:46:16 | |
-Raja Saab, thank you very much. -Happy that you enjoyed it. | 0:46:17 | 0:46:20 | |
-OK, thank you. Bye. -Bye. | 0:46:20 | 0:46:21 | |
Delhi. | 0:46:24 | 0:46:25 | |
With a full belly and a slightly tighter jacket... | 0:46:27 | 0:46:30 | |
..the rich food of the maharajas has definitely lived up | 0:46:32 | 0:46:35 | |
to my expectation. | 0:46:35 | 0:46:36 | |
But back on the Grand Trunk Road | 0:46:38 | 0:46:40 | |
I'm ready for the last leg of the journey. | 0:46:40 | 0:46:42 | |
We're in Delhi, baby! | 0:46:44 | 0:46:46 | |
The capital of India, population 22 million. | 0:46:47 | 0:46:50 | |
As I enter the outskirts of the city, I can't help | 0:46:52 | 0:46:55 | |
but notice health and fitness clubs everywhere. | 0:46:55 | 0:46:58 | |
A rich diet and changing lifestyles have made India | 0:46:58 | 0:47:01 | |
the type-two diabetes capital of the world. | 0:47:01 | 0:47:04 | |
Maybe it's a sign. | 0:47:05 | 0:47:07 | |
Wish me luck. | 0:47:10 | 0:47:11 | |
So, after a week of indulging myself | 0:47:13 | 0:47:15 | |
and especially with the maharaja, that fantastic food, | 0:47:15 | 0:47:18 | |
the jacket's feeling a bit tight, eh, so I thought, | 0:47:18 | 0:47:20 | |
the latest craze, Bolly Sweat. | 0:47:20 | 0:47:23 | |
Bit of fitness, a bit of dance. | 0:47:23 | 0:47:24 | |
I'm watching them and I'm getting a bit worried. | 0:47:26 | 0:47:28 | |
It's more than my screwing the light bulbs, big present, | 0:47:28 | 0:47:30 | |
small present, fish, all that. | 0:47:30 | 0:47:32 | |
It's a bit technical. | 0:47:32 | 0:47:34 | |
-How are you? -I'm Anant, I'm the director of Delhi Dance Academy. | 0:47:35 | 0:47:38 | |
Excellent. I'm...I'm a bit worried in case you kill me dancing. | 0:47:38 | 0:47:42 | |
Yeah, I mean, just not worry, it's a really chilled out | 0:47:42 | 0:47:45 | |
Bollywood dance class. | 0:47:45 | 0:47:46 | |
Is this a big craze now? Is Bolly Sweat the thing? | 0:47:46 | 0:47:49 | |
What happens in India is because Bollywood music is so popular, | 0:47:49 | 0:47:52 | |
people want to do the same thing on Bollywood songs, | 0:47:52 | 0:47:54 | |
and that's what we are doing here. | 0:47:54 | 0:47:56 | |
But why is there such a big increase in these kinds of classes? | 0:47:56 | 0:47:59 | |
Because driving here I've seen fitness spas and health clubs | 0:47:59 | 0:48:01 | |
-and everything like that. -There's a lot of general influence | 0:48:01 | 0:48:04 | |
of the western culture coming in. People are getting more aware, | 0:48:04 | 0:48:07 | |
so there are people working in multi-national companies these days. | 0:48:07 | 0:48:10 | |
There are gyms in the companies, there are swimming pools | 0:48:10 | 0:48:13 | |
-and stuff like that. -OK. | 0:48:13 | 0:48:14 | |
These companies have, you know, a culture of fitness, | 0:48:14 | 0:48:17 | |
you know, you need to make them a regular habit for yourself. | 0:48:17 | 0:48:19 | |
Gently. Gently for me. | 0:48:19 | 0:48:21 | |
We're going to take it slow, you know, it's a group class, | 0:48:21 | 0:48:24 | |
-so there'll be other people doing it with you. -Right, let's go. | 0:48:24 | 0:48:27 | |
Great, come. | 0:48:27 | 0:48:28 | |
BOLLYWOOD MUSIC PLAYS | 0:48:36 | 0:48:38 | |
The nation's waistlines might be growing | 0:48:45 | 0:48:47 | |
but so is its fitness industry, now worth £1 billion a year! | 0:48:47 | 0:48:51 | |
As ever, in India, the people seem to keep what they love | 0:48:53 | 0:48:56 | |
and embrace what's new. | 0:48:56 | 0:48:57 | |
That's all right, that was all right. | 0:48:59 | 0:49:01 | |
BOLLYWOOD MUSIC PLAYS | 0:49:02 | 0:49:04 | |
Turns out I'm a natural, | 0:49:12 | 0:49:14 | |
or maybe these Bollywood moves are just second nature. | 0:49:14 | 0:49:17 | |
Bolly Sweat, fantastic. I've lost 2st, I'm off for a burger. | 0:49:25 | 0:49:29 | |
While I wait for my heart rate to recover, | 0:49:31 | 0:49:34 | |
I want to find out from my fellow dancers why this is so popular. | 0:49:34 | 0:49:38 | |
This is not arranged marriages any more? | 0:49:45 | 0:49:48 | |
There are but... | 0:49:48 | 0:49:49 | |
-Now we have... -Ah, OK, so... | 0:49:51 | 0:49:54 | |
Is that one of the criteria? Do they give, "I want size zero." | 0:50:00 | 0:50:03 | |
But the way to this hunk's heart is still food. | 0:50:10 | 0:50:13 | |
So what's hot in Delhi now? | 0:50:13 | 0:50:15 | |
-Momos. -What's momos? | 0:50:15 | 0:50:17 | |
-Ready to go? -Yes. -Come on, excellent. | 0:50:22 | 0:50:24 | |
The Bolly Sweaters are taking me to their regular momo stand | 0:50:26 | 0:50:30 | |
around the corner. | 0:50:30 | 0:50:31 | |
I'll let you. | 0:50:34 | 0:50:35 | |
This is the first time I've had food here | 0:50:35 | 0:50:37 | |
that isn't the traditional Punjabi flavours that I grew up with. | 0:50:37 | 0:50:41 | |
Vegetarian. | 0:50:41 | 0:50:43 | |
So that's the momo. | 0:50:43 | 0:50:45 | |
And that's cooked in a tandoor? | 0:50:45 | 0:50:47 | |
That's it's, stuffed. | 0:50:48 | 0:50:49 | |
You've got this fantastic light dough, like dim sum. | 0:50:52 | 0:50:56 | |
The filling - | 0:50:56 | 0:50:57 | |
garlic, ginger, chilli, onion, spices, | 0:50:57 | 0:51:00 | |
and then you've got this fantastic chutney, | 0:51:00 | 0:51:02 | |
vinegar and chilli, simple two ingredients. | 0:51:02 | 0:51:05 | |
It's hot, but then it doesn't detract | 0:51:05 | 0:51:07 | |
from the flavour of the momo. | 0:51:07 | 0:51:08 | |
The Punjabis came after partition, changed the food scene, | 0:51:10 | 0:51:14 | |
completely, and now the things like the momos, that's Tibetan, | 0:51:14 | 0:51:18 | |
and we made our own. | 0:51:18 | 0:51:19 | |
It's amazing how everything keeps reinventing itself. | 0:51:19 | 0:51:21 | |
These young Delhiites have got it sorted - work hard, play hard. | 0:51:24 | 0:51:27 | |
After a Bollywood Sweat class, | 0:51:27 | 0:51:29 | |
they're out for the best food that's on the street | 0:51:29 | 0:51:31 | |
and it just shows you the face of Delhi food keeps changing. | 0:51:31 | 0:51:34 | |
Refugees from Tibet, from Afghanistan | 0:51:34 | 0:51:37 | |
bringing their food in and changing the culture | 0:51:37 | 0:51:39 | |
of food slightly again. | 0:51:39 | 0:51:41 | |
It's obviously keep evolving. | 0:51:41 | 0:51:42 | |
I think that's what's wonderful about food in India, | 0:51:42 | 0:51:44 | |
the traditions are going to stay the same | 0:51:44 | 0:51:46 | |
but they've got tweaks from whatever comes in. | 0:51:46 | 0:51:49 | |
It's my last day and I'm finally in the heart of the capital. | 0:52:09 | 0:52:13 | |
Today I will be reunited | 0:52:14 | 0:52:16 | |
with the side of my family who stayed in Delhi | 0:52:16 | 0:52:19 | |
after travelling 300 miles from Amritsar as refugees back in 1947. | 0:52:19 | 0:52:26 | |
From what I know, temporary camps were set up all over the city | 0:52:26 | 0:52:29 | |
to shelter the millions of displaced people, | 0:52:29 | 0:52:33 | |
and my great-grandparents ended up here at the Red Fort. | 0:52:33 | 0:52:36 | |
This was one of the largest refugee camps just after partition, | 0:52:39 | 0:52:43 | |
with 13 million people moved over an arbitrary line drawn on a map. | 0:52:43 | 0:52:49 | |
My great-grandparents done that journey. | 0:52:49 | 0:52:51 | |
I can't even imagine what hardships they went through. | 0:52:51 | 0:52:54 | |
We came down in fun, in luxury, stopping to have food. They didn't | 0:52:54 | 0:52:57 | |
even know when their next meal was coming, or whether they'd make it. | 0:52:57 | 0:53:00 | |
Imagine this full of people, tents, | 0:53:02 | 0:53:04 | |
but you're on the road for weeks to get here | 0:53:04 | 0:53:07 | |
and then you're thrown into this. | 0:53:07 | 0:53:10 | |
And that's for millions of people. We were just one family. | 0:53:10 | 0:53:13 | |
And that dispersed the Sikhs throughout the world. | 0:53:14 | 0:53:18 | |
But a million people dying in that time, I can't get my head round it. | 0:53:18 | 0:53:22 | |
No, I can't even get my... | 0:53:22 | 0:53:24 | |
There's only five million people in Scotland, all of Scotland. | 0:53:24 | 0:53:26 | |
But there's things to find out now so I can tell my kids. | 0:53:28 | 0:53:30 | |
I need to speak to somebody who actually lived through partition. | 0:53:33 | 0:53:37 | |
I'm going to see my great-uncle at the family home | 0:53:38 | 0:53:42 | |
that sits on the same plot | 0:53:42 | 0:53:44 | |
my great-grandparents were given 60 years ago. | 0:53:44 | 0:53:47 | |
There you go. | 0:53:50 | 0:53:52 | |
That's the house, great-grandad's name, | 0:53:52 | 0:53:56 | |
my grandad's name, my granny's name. | 0:53:56 | 0:53:59 | |
It's so hard to imagine that | 0:53:59 | 0:54:01 | |
when they came here, this was nothing. | 0:54:01 | 0:54:02 | |
This was all farmland, all everywhere, | 0:54:02 | 0:54:06 | |
this was the blocks going backwards. | 0:54:06 | 0:54:08 | |
15ft by 60ft, that was it, that's what they were given, | 0:54:08 | 0:54:12 | |
and it shows the heart of the Punjabi spirit, | 0:54:12 | 0:54:16 | |
look what they've built round, look at the house. | 0:54:16 | 0:54:18 | |
They stayed, they prospered, they travelled the world. | 0:54:18 | 0:54:21 | |
I'm just glad to be home. | 0:54:21 | 0:54:23 | |
My parents have flown over from Scotland for their regular visit. | 0:54:30 | 0:54:34 | |
HE GREETS IN PUNJABI | 0:54:35 | 0:54:37 | |
It feels good to see my mum | 0:54:42 | 0:54:45 | |
and my dad. | 0:54:45 | 0:54:47 | |
They've arranged for me to spend time | 0:54:47 | 0:54:49 | |
with my 89-year-old great-uncle Ammar. | 0:54:49 | 0:54:52 | |
I've only met him once and I've never spoken to him | 0:54:55 | 0:54:58 | |
about our family history or his own experiences. | 0:54:58 | 0:55:01 | |
THEY SPEAK IN PUNJABI | 0:55:01 | 0:55:03 | |
TRANSLATION: | 0:55:03 | 0:55:06 | |
HE SPEAKS IN PUNJABI | 0:55:08 | 0:55:12 | |
He got to the camps around 13 or 14, he was there for six years. | 0:55:12 | 0:55:17 | |
Formative years till he was 20. | 0:55:17 | 0:55:19 | |
I can't even imagine what it was like. | 0:55:19 | 0:55:21 | |
So, when they were coming down, there was so much danger there. | 0:55:23 | 0:55:27 | |
This was a partition on religious grounds. | 0:55:27 | 0:55:30 | |
Which got Muslims were attacking the Sikhs. | 0:55:30 | 0:55:33 | |
On the way up, the Hindus were attacking the Muslims. | 0:55:33 | 0:55:35 | |
It was horrendously sad to see. | 0:55:35 | 0:55:38 | |
Guns, bombs going off and everything. | 0:55:38 | 0:55:41 | |
HE SPEAKS IN PUNJABI | 0:55:41 | 0:55:43 | |
'I asked my great-uncle about my grandad, how he got to the UK. | 0:55:43 | 0:55:47 | |
'It was like a lot of Punjabis at the time, they went to find work | 0:55:47 | 0:55:51 | |
'and their plans were to go, make a little bit of money | 0:55:51 | 0:55:53 | |
'and come back to their homes here. | 0:55:53 | 0:55:55 | |
'But, unfortunately, he died in a car accident' | 0:55:55 | 0:55:58 | |
and that's how my family, my grandad, my granny | 0:55:58 | 0:56:02 | |
and everybody stayed up in Scotland. | 0:56:02 | 0:56:03 | |
They ended up there, ended putting their roots down there. | 0:56:03 | 0:56:06 | |
I asked my great-granduncle what he feels because we're in Scotland, | 0:56:08 | 0:56:12 | |
there's other people round parts of the world and everything. | 0:56:12 | 0:56:15 | |
He says, "It's great. It's God's will, it is amazing." | 0:56:15 | 0:56:18 | |
And he says it doesn't matter because we're just one blood | 0:56:18 | 0:56:21 | |
and that's it. | 0:56:21 | 0:56:22 | |
TRANSLATION: | 0:56:23 | 0:56:31 | |
It's been years since we met, but then even then you didn't ask these | 0:56:50 | 0:56:53 | |
questions because when you're young you think you've got all the time | 0:56:53 | 0:56:56 | |
in the world and everybody's going to be there and you know it all. | 0:56:56 | 0:56:59 | |
It's not true. | 0:56:59 | 0:57:00 | |
I'm realising my family bonds, like my Indian traditions, are strong | 0:57:07 | 0:57:12 | |
and that good food brings people together. | 0:57:12 | 0:57:14 | |
My mum has cooked up a feast, and this journey has shown me | 0:57:16 | 0:57:19 | |
that her Punjabi cooking is the real deal. | 0:57:19 | 0:57:22 | |
-Is that nice? -Yes. | 0:57:23 | 0:57:25 | |
I came to find out if I could fit in and I can. | 0:57:27 | 0:57:30 | |
I can have one foot in Punjab and one foot in Scotland | 0:57:32 | 0:57:36 | |
and I am proud to have two strong, independent heritages | 0:57:36 | 0:57:41 | |
that I can call my own. | 0:57:41 | 0:57:42 | |
I'm so fortunate. | 0:57:46 | 0:57:47 | |
I didn't know more than half the stuff that I've been | 0:57:47 | 0:57:49 | |
discovering coming down the same road as my great-great-grandparents | 0:57:49 | 0:57:54 | |
as refugees. | 0:57:54 | 0:57:56 | |
And it's my duty to tell my kids | 0:57:56 | 0:57:59 | |
and I can't wait to see them to tell them. | 0:57:59 | 0:58:01 | |
It's a bloke's dream, this is. | 0:58:07 | 0:58:09 | |
In Argentina, MasterChef judge John Torode | 0:58:09 | 0:58:12 | |
learns the secrets of cooking with fire... | 0:58:12 | 0:58:15 | |
Wow, look at that. | 0:58:15 | 0:58:16 | |
..and searches for the best piece of steak in the world. | 0:58:16 | 0:58:21 | |
What a way to eat. | 0:58:21 | 0:58:22 | |
What a way to cook. | 0:58:22 | 0:58:23 | |
What a way to live. | 0:58:23 | 0:58:24 | |
FIREWORKS SHRIEK AND CRACKLE | 0:58:47 | 0:58:50 |