- And here's the start of the cooking.
Wow.
- [Ruzaina] That's hard work.
- That's a lot of work. Yeah.
Putting me to work here.
Look at the scooping.
Full of flavor.
Oh.
(upbeat bright music)
Wow.
Look at that.
Here it comes.
Look at that beef.
You have to fully keep it mixing, right?
This is crazy.
All right, check it out guys.
This is Trevor James.
We are hanging out with Ruzaina from The Minority Taste.
We are in Dubai, and today Ruzaina is bringing us
to a beautiful Kerala feast.
- Kerala food is a personal love of mine,
and we are going to a place where it's home grown,
and it's a best kept secret.
- Let's go.
If you love Indian food, you're in for a major treat.
'Cause today, Ruzaina's bringing us to one of the top
regional specialties of Indian food, Keralan cuisine.
Packed with tons of coconut
and delicious Keralan style masalas.
It's gonna make your mouth water.
So make sure to watch all the way until the end
to enjoy it all.
Let's eat.
Here we are.
- [Ruzaina] Yes.
- [Trevor] Aaraamam restaurant, and we're going right in.
Kerala food is just like so naturally beautiful, right?
Colorful.
- Colorful, full of flavor, and really tasty.
- Here we go.
We are with the owner, Sunil, today.
Who is graciously going to bring us into the kitchen
to see them making your most famous is the beef fry, right?
- Yes.
- Beef fry - Beef fry.
- And paratha? - Paratha.
Beef curry also.
- Oh, and beef curry.
- Beef curry also. - And the tea, right?
- Tea, of course.
Tea is there.
- Amazing.
Oh, this is the making of the giant beef fry.
- [Ruzaina] The beef fry.
Whoa!
Look at the size of this.
Hi, how are you?
Wow, look at this.
It's huge.
The beef fry.
Wow.
150 kg of beef?
- Yeah, yeah, and then they sell
more than 800,000 plates per day.
- Really?
- Yes.
- [Trevor] And he's just loading it with coconut now.
- [Staff] Yes, ginger.
- [Trevor] Ginger.
- This is the garlic.
- [Trevor] Wow.
Green chili.
- [Ruzaina] Oh my gosh.
- [Trevor] It's just amazing.
Oh, curry leaf.
- [Ruzaina] Chili powder. - Chili powder, oh.
Turmeric.
It's just huge.
So how long do you cook this for to make it soft?
- Around one and a half hour.
- [Trevor] One and a half hour.
- Coriander. - Coriander.
Oh, and finally some salt and pepper.
- [Ruzaina] Free handed.
- Free handed.
Oh, and cardamom.
Wow.
Coconut oil.
Oh. - Wow.
- Breaking it.
Starting the fire there.
And here's the start of the cooking.
Wow.
Cooking with a shovel.
This is massive.
And you do this three times per day?
- Yes. - Yes, three times a day.
This is my second one.
- Second batch.
- After this, supper order six o' clock we start.
- And all those spices are really pungent.
- I know, because there's onions going on here,
chilies going on here.
It's so fresh.
- Okay, so it's been cooking about 30 minutes now,
and the beef is just getting like fully-
- It's sweating out.
- Sweating out. Look at this.
- [Ruzaina] This is where the magic happens.
- [Trevor] But, it's going to eventually like dry up, right?
- [Ruzaina] Yeah.
- [Trevor] Okay, next step is coming up.
Let's see what happens.
You're gonna strain it?
- [Ruzaina] Yeah.
- First they're gonna strain the beef
and then they're gonna reduce the gravy.
- [Trevor] Look at the scooping.
- Yep. Beautiful. - Oh my goodness.
Look at the juices just drip from it.
Full of flavor.
So it's gonna boil now, right?
- Yeah, so they're gonna reduce the gravy.
Because if they'll overcook the beef,
it'll turn into shreds.
- [Trevor] Okay.
Simmer until it's almost just like
a caramelized full masala flavor.
Okay.
Okay, so this is gonna reduce.
- Yeah, reduce and they're gonna give it to us
as a gravy.
Because the beef fry is very dry.
- Oh.
Okay, next up is the moment, coconut oil.
- They're getting ready for the finale, coconut oil.
The finale, coconut oil.
Oh, coconut flakes.
- [Ruzaina] It's a lot of coconut after coconut.
- [Trevor] Wow, tropical flavors.
And here's the ginger.
Oh, he's just making it rain.
Just garlic.
Oh, more garlic rain.
Oh, chili.
Oh, yeah, there's a lot more.
- [Ruzaina] This is the dried red chili.
Very, very famous in India.
- [Trevor] Oh, that's gonna give it the aroma.
Oh, and then the curry leaves.
- [Ruzaina] Yes, lots of curry leaves.
- Oh yeah, you can see the spices
are just infusing into that oil, and it's coconut oil.
- [Ruzaina] Fresh tomato paste.
- [Trevor] Wow.
Look at that.
Oh, it's sizzling so hot.
- [Ruzaina] Whole tomatoes.
- [Trevor] Here it comes.
Oh, look at that beef.
Wow.
So the beef is already coated in so many spices,
and then they're gonna extra coat it in their secret...
Ooh, like a secret dry rub.
Oh, and a little more what's this?
Fennel.
And here comes the onions.
That's the aroma.
That's the pure sweet caramelized onion aroma.
- This is amazing to watch this.
- [Trevor] This is crazy amazing.
- Now it's getting coated.
And the thing, the trick here is not to let it burn
because it gets caught onto the edges.
- Wow.
You have to fully keep it mixing, right?
This is crazy.
So you don't want this to stick, right?
- No, you don't want this to stick, and it can't burn.
So it's on low heat.
- Oh, yeah.
Oh, final touch.
Wow.
Final touch.
- [Ruzaina] That is giving more heat.
It's like a pepper powder and very strong.
- Oh, okay.
Absolutely incredible.
It's finished now?
- It's finished now.
It's done.
See the difference of color?
From red to deep brown?
- Yeah, deep, deep brown.
Oh, and what's this here?
- [Ruzaina] This is the-
- [Man] Beef roast.
- [Trevor] Oh, the beef roast.
So it's like the more saucy version.
- [Ruzaina] Yeah, this is called beef roast.
And that is the beef fry that we were just watching.
This is the beef roast.
It's more gravy version. - It's more gravy version.
So it depends what you like.
You can have the saucy version, or the dry version.
- Yeah, the dry version is beef fry,
the saucy version is beef roast.
- Okay, and it's just nonstop curry here.
- Non stop curry heaven.
- Look at this.
This is the mango mackerel coconut curry.
We've got a-
- [Ruzaina] The fish curry.
The red snapper curry. - The red snapper curry.
- [Ruzaina] The Kerala style chicken curry.
- [Trevor] This is the plating here?
- Yeah, this is the plating.
This is the plating for the (indistinct).
That is a pickle.
- [Trevor] It's like acha, right?
- [Ruzaina] Coconut.
- [Trevor] Okay, coconut chutney.
- [Man] Vegetable curry.
- [Trevor] Vegetable curry.
- [Man] Fish chutney.
- [Trevor] Fish chutney, yeah.
So you can just eat with hands,
and then you get some of that, like what's it called?
The fat grain rice, right?
- Yeah, the matta rice.
- [Trevor] Matta rice.
And you eat it with this and just mixing it all in, right?
Oh, it's pure heaven.
Oh, look at all those poppadoms.
And then here's that dessert, right?
- Yeah, the (indistinct) chutney.
- Okay, so we've got our barrik set, right?
- Without the rice. - Without the rice,
and we're gonna go get the rice and the beef fry.
Oh look at that. - It's parboiled.
- Wow, there's so like plump.
They're plump grains of rice.
Oh.
- [Ruzaina] The beef roast.
- The beef roast. Wow.
And then we can take some of that beef fry.
So colorful.
Oh, and the fish Curry.
- Yeah, we're gonna get everything here.
- [Trevor] Oh, wow.
And a mackerel.
- [Ruzaina] Yes.
- This is the red snapper. - Red snapper curry.
Look at that.
Thank you so much.
I'm just in heaven with these aromas.
And here we are.
Look at these.
Super colorful, super tropical.
What an awesome recommendation, Ruzaina.
- Thank you for coming.
- So we got the red snapper curry,
we got the mango with the-
- [Ruzaina] Mackerel curry. - Mackerel.
- Coconut, the beef fry, beef roast.
Then the aviyal.
The coconut chutney. - And then all the chutneys.
- [Ruzaina] The pickle, the matta rice.
- Wow.
Amazing. Thank you so much.
- Thank you.
- Okay, so first try the beef fry.
Ooh, it's still hot right out of that hot tub.
- [Ruzaina] Fat, and hot, and coconuty.
- [Trevor] Look at that.
So just mix it with some rice?
- [Ruzaina] You can mix it with your rice.
I'm gonna...
- Let's try it out.
Mm.
(Trevor chuckles)
Wow.
Look at that.
So loaded with flavor, all the chili, the masala.
- [Ruzaina] Saturated.
- Saturated with flavor.
Oh, it's amazing.
It's so amazing.
- It's so, so good.
This the best place in Dubai.
- Okay, next up, we should try the beef roast.
Look at that.
Oh, it's more saucy.
Full of spice.
And we just mix it in with some rice,
some of that plump full grain rice and just take it down.
Mm.
Wow.
That is unreal.
You can taste the sweetness from the onions,
and they're so soft and melt in your mouth beef.
- And also the kick, the spice kick.
- It's spicy. Yeah. - Yeah, it is very spicy.
- It's so good.
Chef warned us about the spiciness level
of this snapper curry.
It's like a filet, a whole filet is just...
Wow. So soft.
- [Ruzaina] I know.
- Okay.
- [Ruzaina] And it's so full of fat and that curry.
- Take some of that snapper.
Mix it with that spicy curry.
- [Ruzaina] And the rice.
- And then take it down.
Mm.
That's nice.
- Yeah. Smooth.
- Smooth. Little less spicy.
- It's not spicy. - It's not spicy.
And next up should be this mango-
- Mango and mackerel. - And mackerel.
- [Ruzaina] Coconut cream curry.
- Look at just how saturated the rice is.
That's gonna be...
Look at that.
- [Ruzaina] Beautiful.
- Let's try it out.
Oh.
Oh yeah.
- Mild, slightly sweet and sour.
- You can taste the coconut.
- The mango flavor. - The mango.
- Yeah, slightly sweet.
And the rice is just so plump and nutritious.
It's so nice to sit outside
just enjoying this Dubai weather.
It's perfect right now.
Cooling, fresh.
- Oh, paratha.
Thank you. Beautiful.
Feels like summer in Europe.
- Yes.
- So how do we eat this paratha with it?
Take some?
- Yeah.
- [Trevor] Like stringy.
- [Ruzaina] Yeah, stringy and flaky.
They make the fluffiest flakiest paratha in Dubai.
- [Trevor] That is one of the most flavorful curries
you'll ever eat right there.
It's just so potent, so rich, so saucy.
and we're gonna try it with the paratha.
- [Ruzaina] The most flakiest, flakiest in Dubai.
If you're in Dubai, you have to try the Aaaraama.
- Let's go.
Mm.
Wow.
Nothing better.
Okay, we're going in for this.
What's this one?
The beef-
- [Ruzaina] Beef curry. - Beef curry.
- So they have their own name for it.
It's just that it's worldly known as beef curry,
beef roast, beef fry.
- Okay.
Oh, and then just take it with that paratha.
The paratha has that just freshly baked like-
- Crispy, flaky, - Crispy, flaky, addictive.
- Yeah, addictive vibe to it.
So good, right?
- Wow.
What a meal.
We're all just loving this beef roast.
Ting just had her first bite.
What do you think, Ting?
Really good, right?
- [Ruzaina] Spicy.
- [Trevor] Super spicy.
They are true professionals.
- They are, and this place is like a hidden secret.
As you see, there's no other foreigners.
Only us.
- So delicious all these flavors.
When you think of Indian food,
normally like more famous is probably from the north, right?
- Yes, exactly.
- But this is a whole new world.
The south of India.
It's delicious if you're vegetarian.
Flavors, you don't actually need the meat.
But when you do, it's just like a whole nother level.
- Especially Kerala cuisine it's so diverse
and there's so much variety for vegetarians
and non-vegetarians alike.
It's just absolutely gorgeous.
- Gorgeous.
I am in pure heaven just eating this.
We're gonna keep eating this,
and just wanted to make a nice video for you guys today.
Thanks to Ruzaina for joining us.
- Thank you.
- Check out her channel in the description below.
The Minority Taste.
And what a meal.
Absolute deliciousness,
and just falling in love with Dubai here
because there's flavors from all over the world.
Make sure to leave us a comment down below,
and click that subscribe button as well.
And to Ruzaina too.
Subscribe to her channel. - Thank you.
It's amazing. Thanks, guys.
- Thank you.