Bourdain strikes vegetarian gold in Punjab
Chances are if you've ordered from an Indian restaurant in the United States, the intensely colored and spiced dishes have been Punjabi in origin.
"Most of the good stuff we refer to simply as Indian food comes from here," host Anthony Bourdain says in the Season 3 premiere of "Parts Unknown," where he travels to the northern region of the world's second- most populated country.
In Amritsar, India's holy city of the Sikh religion, carnivorously inclined Bourdain finds himself among a bounty of vegetables cooked in rich, spicy gravies served with freshly baked kulcha, a type of flatbread, out of clay ovens.
“If this is what vegetarianism meant in most of the places that practice it in the West, I’d be at least half as much less of a dick about the subject,” Bourdain says during a meal at Kesar Da Dhaba. (Dhaba is a term for a roadside eatery.)