I'm Indian but this is the first time I've heard of something called Kabiraji. India is so diverse that there's a lot of varieties of foods. Northern Indian food, East Indian food, West Indian food and lastly South Indian Food. And every region of these four types have their own unique twists so yeah, try them all! I'm sure if you google them, you can find a whole bunch of things to try steak with, even though majority of Indians (mostly people of the Hindu religion) don't eat beef (cow meat = no, buffalo meat = yes).

@SencneS

Ай бұрын

I was waiting for an Indian to comment on the steak. But you're right, Indian flavours are very good with a lot of dishes. I make curried Shepherds Pie (with ground beef) It's very tasty and honestly kind of perfect for it, beef and vegies in a thick curry gravy (ugh it's so good). But I am not oblivious to the idea that the dish would be sacrilegious to a good number of people.

@bithikamullick5269

Ай бұрын

Bro , kabiraji is a Bengali Indian food We mainly use mutton in it

@BrooklyKnight

Ай бұрын

I had to remember that West Indian can also mean "Western section of India" since people often refer to the region my family is from as "the West Indies" or "West Indian". Gotta love how Columbus thinking the world was pear-shaped led to him misnaming an area of the world that people still call by the misnomer to this day. Thank you for providing that nuance though, I really do feel that people often assume that India has only 1 culture when it most definitely does not. I hope everyone else can learn from your comment.

@BigBoiBleu

Ай бұрын

My aunt is South Indian and I've never seen that either

@watch_me_2

Ай бұрын

i'm indian me and my homies love steak and in-n-out

3:24 I always appreciate the sprinkling of fresh parsley to "be healthy". 😄

@randomperson6597

Ай бұрын

green = healthy

@tanikokishimoto1604

Ай бұрын

​@@randomperson6597 Green = healthy. Angel = green = run! Angel = microgreen parsley = enough health for him.

I'm from Bengal, the home of Kobiraji, and I'm laughing my guts out. Well done! 😂😂😂😂😂😂😂😂 It's usually done with a Mutton or Chicken, marinated first & then coated in egg wash & crumbs. Later, while frying the Kobiraji takes place. Very popular dishes called the "Mutton Kobiraji" and the "Chicken Kobiraji" here in Kolkata. If you ever visit here, I'll be thrilled to give you a tour.

@ramsumanth5056

Ай бұрын

Not just guga.. u gotta give a lot of us a tour coz many haven't remotely heard about this style of cooking😅

@nilanjanaghosh7032

Ай бұрын

Mutton or chicken? The most famous kobiraji dish is fish kobiraji

@dakshonstage95

Ай бұрын

Me three

@saswatadutta6559

Ай бұрын

@@nilanjanaghosh7032 Mitra Cafe calling 😆😍😛

Guga you missed a chance to get Angel with a vegetable dish. You could have filled 1 with veg and kept the green stuff off it. And simply said since you are team no greens, this is yours

@Timmycoo

Ай бұрын

Getting Angel to eat some greens is a mystery quest lol.

@Samizouza

Ай бұрын

Could have snuck in some veggies into his samosa side dish 😁

@Timmycoo

Ай бұрын

@@Samizouza Be a funny concept to sneak in veggies to make him eat :s

"Show the muscle, please" LMAO 💀💀

Guga, you've tought me so much, i love learning from you! thank you for being amazing.

I love watching your videos when im eating

Angel got dem GUNS!

The side dish looks soo good ima make some but add cheese in the filling > thank u for the recipe guga 🤤

Awesome video man 😎

I've been watching a long time, you are the reason I got a sousvide, really changed meals for family events for me! To the point now I rewatched alot of your videos and the one you did ketchup mustard and mayonnaise bakes in the oven, video or not you have to try putting your seasoning, mayonnaise, 2 drops of liquid smoke, and 2 drops of your favorite hot sauce. I let it sit in fridge for 24 hours before sousvide, after cook I dab dry like you always recommend, my only real difference for medium rare is that I sousvide for 3 hours at 127 then pan sear for 90 seconds on a crazy hot pan. I want to get a searing machine but I'm on the fence if I should go electric or gas, taste is the only consideration never the budget cause I mean enjoy it with family while your here cause you can't take it with you right

Awesome to see Guga using the Indian Kobiraji method! Being from Bengal, it feels pretty cool.

What a blessing to have your knowledge and try all kinds of crusts on steak I wish I could join it I’m suffering now more than ever cause I haven’t had anything to eat for a week and I still can’t eat anything cause I got all 4 of my wisdom teeth ripped out while I was awake😭😭😭I just wanna eat anything atp

Dude, awesome video as always! That kabiraji seems pretty interesting, so I started down the youtube rabbit hole to learn about it. Seems like if you switched up your technique a bit you could achieve a much better texture (I think the strands are supposed to be much more fine for a crispy instead of crunchy texture). Instead of using a squeeze bottle, I see people dipping their fingertips in the batter and lightly drizzling using a specific technique/movement. Thanks for the new knowledge, definitely going to try this now!

I am from India. This special batter(Kobiraji) for deep frying is only available in the city of Kolkata. The only thing I can say is that, the batter is still not runny enough, it Is thick when Guga fried. It needs to be stringy when you are frying it so that it gives the desired crust. Also the batter need to have 2 layers minimum when frying the meat whichis generally chicken or goat. It should have a crunch like no other. If you come to India and specially Kolkata you will find this at any street food shops.

Hi Guga! You have got to try out Salsa Lizano from Costa Rica in your steaks, that is the absolute best salsa that there is for everything

@theoriginal____starwalker

9 күн бұрын

yoo i'm from there and yeah he should give a try to lizano, or maybe make something like _patí_ one day as a side dish

Kabiraji is a popular in the Bengali region in India (aka East India) and I wish was popular in the USA as I love it. It's usually done with chicken, fish or mutton. I can never find it here as most Indian restaurants as they are all mostly Northern Indian (Punjabi to be more specific) with a few South Indian things like dosas. I wish there was more East Indian foods but like the Brits, Americans get a really specific version of Indian food; I mean the British national dish is chicken tikka masala which is funny as it didn't get much focus until the 90s. Wouldn't be surprised if most Americans have never heard of kabiraji and I am impressed by your knowledge of it Guga!! I love all sorts of Indian food and now I am going on a hunt for someplace that has a variety of options!

@al145

Ай бұрын

We had 2 southern indian restaurants in my town, and both had really good food, but they both went out of business sadly. The one we got buffet at and I remember everything being spicier than other Indian places usually do, and the other place I remember having a lot more fish dishes. We have a big India Market now, I love getting the various snacks, but I don't know what a lot of them are.

I love whoever edits these videos XD

@user-ut3jk7it6c

Ай бұрын

he loves you too, with all his heart♥

I Love Sous Vide Everything Videos 💗

Another delicious episode!

the dipping sauce bowl for your side dish looks like a devilled egg in that overhead shot

That kabiraji steak made me wanna eat the crust by itself! It looked so much like rice krispies like Leo said!

By the title of the videoI was expecting Guga to grind some Bombay Mix to create some sort of crust since I've seen other cooking channels use that method for making a fried chicken coating

First time commenting in this channel.. Kobiraji is a traditional bengali dish that actually goes with seafood, not so much with meat. The final product was similar, but some spices can can be obtained in india ONLY. It is pronounced ko (co) - bi (bee) - ra (Ra_ - ji (jee). Really glad to see niche food here. Try to visit Kolkata for the ultimate foodgasm. Seriously though, if you're are foodie and you haven't visited Kolkata in West Bengal, India, you're missing something. So visit and try this smorgasbord of food that only those who love to eat can create.

Another fantasteak video!

@guga try the original Kobiraji i.e. made with softer meat, especially fatty fish fillets. The secret is to have the protein cook with the crust. And try it with a mustard based sauce. I know you will love it.

For "Samosa" you need the dough to have less moisture and the fry oil should be at a very low temperature, that's what makes the outer shell hard and crunchy.

5:50 is going to live rent free in my head for a while lol

@ChrisLimitless

Ай бұрын

I need to find that beat he plays lol.

Phenomenal everybody phenomenal. Trust me on this. You gotta watch from the very 1st beginning til the very last drip of this video. Remember everybody the ending is put up the notch😜😂😂

Guga, your side dishes are amazing! You need to make a cookbook.

@geoffmckenzie2608

Ай бұрын

He has a cookbook. 😆

@angelascotney3204

Ай бұрын

so you didn’t see his cookbook in the background in many of his videos?

i had some leftover waguy a5 i grounded it myself made that side dish was great

Guga should try the danish gold sauce aka Remoulade with some deepfried meat and even try dryaging with it! I swear it’s perfect for burgers, fries, fried meats and much more 🔥🇩🇰

@ChodeMaster

Ай бұрын

Remoulade er Fransk.

Respect for the samosas my guy. Honestly the only reason I would have wanted you to do a veggie samosa? Angel’s reaction to it lol

"If flavour is the king, were going fried"😂 quote of the week!

guga can I give you an idea for your next steak or experiment video? how try to marinate your steaks into a Mang Thomas SOUCE we use that for dipping our food here in the Philllipines and I know it's so flavorful you are gonna enjoy guga trust me

I used to make Schnitzel using pork crunch as the crust/batter mix (three tray dipping, flour, egg and crust). I'd be interested what you and the guys think of it or using it on steaks?

4:00 my favorite part of Guga's videos! Other than the side dish! Btw do you think we forgot about MauMau? Please bring him back! Love these guys but I miss MauMau!

@TheBoogerJames

Ай бұрын

I think Mau Mau moved, so it's not practical for him to be in videos anymore. He's still on occasionally.

@Psiilocybe

Ай бұрын

maumau had beef with guga

@radudeATL

Ай бұрын

“Had beef…” I see what you did there…

@fancyfood7173

Ай бұрын

Who askef

@eigengrau7698

Ай бұрын

​@@Psiilocybeoccasionally 😂

Yes, India, famous for not eating beef

@ASV9399

Ай бұрын

Not the whole country.

@DavidArnold67

Ай бұрын

Make sure you don't offend our indian bros

@circlethebaggins1865

Ай бұрын

Famous for a medieval ass caste system…..

@NationalTreasureExplorers

Ай бұрын

Beef curry all over UK what you on about 😉

@leonbuddy5417

Ай бұрын

And it was the no 1 exporter of beef

should do a fusion of the katsu and the kabiraji

Aww look at Momma Lori all dressed up! 💕💜

6:35 Do was trying to make samosa but accidentally make someBosa which is popular in Saudi Arabia and Egypt

Make Barbeque Sauce Sous vide steak taste test!!!

I looked at the Walmart near me and I haven't found your stuff for sale there yet?

My wife and daughter got Alpha Gal, and have since found that emu and ostrich tastes a lot like beef. I cook those like steak sous vide, but wonder if I am making them as perfect as they can be. Would you consider doing a sous vide ostrich or emo stake for a video, for the many people who have AlphaGal? Thanks.

Another successful dish added to Goga's future Invasive restaurant! (lol) that I'd work at...

Does Guga not share his recipes anymore? Specially I was looking for the side dish dough recipe.

Hey Guga, try using that filling as a burger patty.

Im from West Bengal….house of kobiraji.. proud of you guga … come to India

Every video I wait for one moment (He knows his steak doesn't look that good now. But watch this). I mark out like it's the WWE. Guga is one of my favorite superstars.

Where can I find your recipes? I’d like a written recipe for the side dish.

Wow never heard of this before....very interesting and I'm also Indian but also never been to India so I'm 100% sure I haven't tasted every style there is. There comes Guga to educate all the Indian diaspora about our cuisine huh? :D :D

Have you ever considered adding measurements for the recipes?

Hi Guga! Try using some Garam Masala on the mince meat for the Samosas! And try out a Joghurt Dip with some fresh mint. Delicious! Enjoy 😊✌🏾

Japan actually has a deep fried steak culet, though usually the meat is cooked with the deep frying. It's served with dipping sauces and wasabi.

Guga, you should try pork rendang, or pork soto soup!

Kabiraji < Coverage cutlet, is actually Anglo-Indian in origin and from British Calcutta. Coverage refers to that crumbly, fluffy, eggy, deep fried blanket you wrap around your cutlets. It is not meant to be sliced through, but taken a bite out of and ground meat is best for it. The Coverage goes better with fish fillets that are softer than meat. It is also not meant to be rested that long, which can turn it soggy. Enjoy it hot, not warm.

definitely guga nailed samosa

If you'd like a twist on that katsu, put about an equal part of blue cheese crumbles into the panko. Sear the steak in a cast iron or carbon steel pan, and then roll it in the panko. Have an oven ready at 500F, switch to broil, put the coated steak back in the pan, then into the oven. Keep your eye on the steak so it doesn't burn. Try that, Big Guy.

7:37 should've had something flashed along the lines of "content cut for Leo's wellbeing"

Samosaaaa🎉🎉🎉🎉🎉favourite of mine in Kenya

One video he should have a bunch of side dish experiments and have a steak side dish

Kabiraji is famous mainly in eastern part like Bengal and Odisha

try tandori marinade

Hi Guga please try dry aging a steak in Chinese Glaze red tub 01, I'm 99% sure that you'd like the taste 😋😊❤✌️

Angel’s hands are greatly built yooo

Thnks for making samoosa☺☺

Until I saw the thumbnail, I never imagined I'd see Indian and steak in the same sentence. In other words, steak made Indian style. EDIT: Now they changed it to Kobiraji Crusted Steak.

@MrVovansim

Ай бұрын

India is a large and diverse country -- about 200 million people may and do eat beef there. Further, India in 2023 was the second largest exporter of beef in the world, behind only Brazil.

Guga was so happy when he said "it is eggs" lol

2:00 his side dish has never pleased no one. 😂

I have one question, what if you will cook steak in sous vide, but without vacuum bag, just in water ????????????????

Title for Guga's side dishes cookbook " Super Easy by Guga" 😂

Bro , kabiraji is a Bengali Indian food We mainly use mutton in it So happy to see Guga pick it up Thank you Guga 👍👍

Guga has a guy for everything - meat guy, description guy, muscle guy... 😂

DRY AGE IN OYSTER SAUCE

@MasterBlaster3545

Ай бұрын

Never. Give up asking. He is never going to do it.

@mfundoh8148

Ай бұрын

​@MasterBlaster3545 you've never accomplished anything have you?

@angelascotney3204

Ай бұрын

bro you’re not high on weed, you’re high on entitlement

So...pause Leo..lol at the 7:58 minute mark.."You can tell there are bulges in it, that kind of poke out" lol...how you going to get on Guga for making jokes! Yall keep me rolling!

try an experiment with bovril

Please make it taro puff dumpling style

I understand your use of copious amounts of cilantro but I'm one of those that it tastes like eating soap. Any recommendation on cilantro replacement?

Your side dish is very similar to vetkoek (south African fried bread)

Thank you for using Greater Nepal map… cheers from Nepal

Hey Guga! I just ate a Buldak 2x spicy!!! Let me tell you that I have a very high spice tolerance but this ramen it’s another level. I don’t make it with all the sauce… that’s spicy it is! Soo a Buldak video??????????

Guga - you throw around corn starch like anything. In my kitchen it's like handling C4 explosives....one wrong step and the kitchen is covered in the white stuff!

Actually, Guga, you could've maid a *Corriander Mint Chutney* as a Dip for the Samosa's. Other than that the samosa'a looked great.

Brine the steak in salt and baking soda solution for 30min then pat try fully and sear on a pan to get the best crust.

🏎 C. SAINZ🏎 : "Guga, stop inventing"

Thumbnail lookin like someone’s got a diet of just corn

I am from Kolkata and I have eaten chicken kabiraji , fish kabiraji and mutton kabiraji But never in my life , I would have thought that Guga of all people will Steak kabiraji 😮😮❤❤

Guga try new zealand steak and most expensive cherries in the world plus dry aging in fish sauce pls

Yes even i didnt get the Idian thing never seen it on youtube

@teenthofabud

Ай бұрын

You likely won't. Its a speciality that's only available at street food level. The people who specialise in making this dish aren't really on youtube and would never be. The skills required to make this and youtube doesn't go hand in hand as of now. The only chance of it of being in youtube is if some local food blogger decides to make a content out of it and it blows up to an international audience.

Guga I challenge you make lemang!

Is this Video minimal accelerated? Sound seems to fast and high...

Sweet

yoooo guugaa I got an idea , you should try egg yolk dry aged steak idk maan it sounds guuud ; )

I left a message on your other channel about KABIRAJI just two days ago

I have seen these guys on guga foods before

Is nobody gon talk about angels arms. Bro i thought he was thin af until that flex

Finally bringing Bengal back on the map

The way guga says small balls loool

Why do you not Sou vide then use a charcoal grill to get a crust?

I want Guga to say once about a side dish "And this one will only please a small group of people" 😂