- Look at that.
Looking good eh?
- That's amazing.
- Oh and then look at this. - I never had this before.
He's adding in tons of butter now.
- No way. - Oh, that's the flavor.
Oh and then here comes the coriander.
It's like lava.
It's pao bhaji lava.
Looking at it move!
And I think some magic is about to happen.
All right check it out guys,
This is Trevor James.
We are hanging out with David
from "David's Being Here."
We are in Dubai
and we're going for a full on Indian street food adventure.
It's gonna be good.
- Check it out!
- Let's go!
(upbeat music)
- If you love Indian food,
you're in for a major treat
'cause today, David and I are going full on
for some of the best Indian food in the world
right here in Dubai.
You're gonna love it.
So make sure to watch all the way until the end
to enjoy these seven incredible Indian street foods
right here in Dubai.
Let's eat.
Good to be hanging out with David.
He's an Indian food lover,
Indian food expert,
and has been traveling the world for Indian food.
And now you're in Dubai for Indian food right?
- For Indian food obviously gonna do some Emirati food,
but this place is famous for their Indian food.
If you guys don't know,
for centuries Indians have been coming here with spices,
spice trade, right?
- Yeah, first up right here guys.
We're gonna go Rokn for some Paratha and chai,
masala chai. - Oh man.
- So we just walked up here
and we just like found a local paratha joint.
Okay and we just got invited into the kitchen here.
Thanks boss.
Look at this.
The paratha hot spot.
Oh, here we go.
He's gonna make this as the aloo.
Oh, so potato mint, right?
Oh and then no way.
You see that?
The aloo masala went on the inside.
And there they are.
Stuffed beauties.
You can actually see chili.
- Chili? - Chili.
- Chili - Chili, so spicy.
- Jeera - Jeera cumin.
- Cumin. - Okay
and then here's the press.
Coat it in flour and then rolls it out.
So it seems like the common filling
is always this aloo masala right?
- [David] Exactly.
- Oh there's the ghee look at this.
There's the ghee right there.
Look at the sizzle.
Oh look at that dal.
Oh and there it is.
Mint chutney.
Oh, here's the chai,
masala chai.
Oh, look at that.
That looks thick man.
Oh and there's the chai masala.
- [Chef] Masala chai.
- [Trevor] Perfect breakfast.
- [David] That's perfect.
That's perfect.
- Oh man, that smells amazing.
Look at that.
It smells so potent like those rich masalas,
the cumin seeds.
We got the mint chutney.
We got the - The dal.
- The dal, the masala tea
and just look at the size.
Look at that.
It's huge.
It's so rich.
- [David] Oh wow and right there you see the aloo right?
- [Trevor] The aloo, the masala, the cumin seed.
Ooh, luxury.
- [David] Oh, wow.
It's a nice thick dal huh?
- [Trevor] It's so thick.
- Hey, let's break this fast.
- Let's try it out.
- Mmm. - Um-hm.
- Oh!
- Oh wow.
- Wow!
- I love it, man.
- I love the spice blend in there.
It's so rich.
You can taste the cumin seed, the masala,
the aloo in there is just like wow,
packed with flavor.
And the bread itself is nice and crispy and fluffy too.
And we just ate one of these pickle chili.
- But you know I mean,
we can cool it down with chai
at least, - Yeah yeah.
- You know there is some milk in here right?
- Oh.
- Oh that's so good.
Masala chai.
- There's no better chai than masala.
Okay and we're trying to pay
and they're like too, too much hospitality.
Are you sure please?
- No.
- No, no money.
- No money.
- No money (Trevor laughs)
I feel bad.
Thank you guys.
- You're welcome.
- That's really nice.
Okay we're gonna keep moving.
There's a lot of food
David and I are going for like,
I don't know.
Let's see how much food we can eat today.
It's gonna be good.
And next up guys
we're just exploring this amazing neighborhood here
right up ahead is a famous place.
Veg World, famous for South Indian food, dosas.
And it's the next stop.
It's gonna be a lot of fun.
Let's go.
Okay and here we are guys.
Veg World Meena Bazar.
And we're going right in.
Look at all these amazing snacks.
Indian desserts.
Hi boss.
- How are you doing?
- Okay we just got invited into the kitchen
to see the making of the masala dosa, right?
- [Manager] Masala dosa.
- Here's the dosa batter.
That's the fermented rice and lentil batter.
Ooh, (hand pounding)
here we go.
Oh and then
here's some butter. - Amul Butter.
- Oh and then here's masala. - Potato masala.
- Aloo. - Aloo.
- And then here comes the roll.
Look at that beauty.
Oh, and then the sambhar,
the lentil stew.
- [Chef] This is coconut chutney.
- Oh coconut chutney.
There it is.
Wow.
- [Chef] Then some butter, Amul.
- Amul butter.
- That's for us. - Sandwich, sandwich.
- [Trevor] So we're gonna watch the making of a special,
it's a South Indian sandwich,
right? - Yeah yeah.
Green chutney.
- [Trevor] Oh, green chutney.
- [Chef] Green sauce.
- [Trevor] Oh and cucumber here.
- [Chef] Tomato.
- [Trevor] Wow.
Onion, capsicum.
- [Chef] Yeah.
- [Trevor] Secret masala.
Wow look at that.
Aloo loaded with aloo.
Oh he's just making it rain with cheese.
Oh and then just loading it up,
pressing it down.
Oh and then more butter.
And there it is.
That's the Titanic.
- [Chef] Yeah.
- [Trevor] It's got the Amul butter,
the Amul cheese, the capsicum
and here's the sandwich.
Look at that.
- [David] Wow.
- [Trevor] Actually there's some really amazing
Indian street sandwiches to be had.
Look at that.
Oh he's making Titanics.
Oh, and more cheese.
- [David] Yeah.
- [Trevor] That is beautiful isn't it?
Okay next up we are here with Chef Coby
and he's gonna be making the gini dosa.
So he is just chopped up capsicum, tomato, and cabbage.
So he's added in chili sauce,
onion. - Onion.
- Oh and then here's the batter.
He's put a parabatai sauce onto the dosa.
So we got the capsicum, the schezwan sauce, the cabbage.
Wow look at that.
It's raining cheese.
Oh and coriander.
- [Coby] Yeah.
- [Trevor] Man, that looks good.
(knife pounding)
And then here it comes.
Look at that.
He's making a tower.
Final step.
Loading it with cheese.
Wow.
Thank you Chef.
Look at that.
We got the Titanic sandwich and the gini dosa.
Right on the street.
Doesn't get any better does it?
Look at that. - Doesn't get
any better than this.
- Luxury dosa.
Luxury sandwich, South Indian.
Oh, here's the masala dosa.
Thank you.
Okay so we got the gini dosa.
Look at that like cheesy,
full of that pao bhaji sauce.
Then we got the masala dosa.
The inside here is just loaded with potato masala.
And then we got the Titanic sandwich.
Oh man.
Look at that.
- [David] Oh so hot.
- [Trevor] So plump with that pao bhaji filling.
- Mmm. - The cheese.
(upbeat music)
Mmm.
Oh! - Mmm.
- Whoa.
- Oh wow, pao bhaji.
- Mmm.
- Spicy, but so good.
So much flavor in that butter
and in the pao bhaji sauce,
which is tomato, potato, butter, capsicum, onion.
Next up we should try the Titanic here.
Right? - Let's do it.
- So we got tomato, cucumber, capsicum, cabbage, cheese.
- Right.
- Mmm.
Mmm!
- Mmm.
- It's refreshing with the mint chutney
and then he put a little bit of masala in there too.
So it's like refreshing,
but spicy at the same time.
Buttery and cheesy.
Should we just break into this?
Oh, look at that.
Masala dosa.
So we just dip it in the coconut chutney.
- [David] It's the best chutney ever.
- [Trevor] Best chutney in the world.
- So good.
- Mmm. - Mmm.
- Oh wow.
- You know, I love it so much.
I drink it. - Oh man.
Nothing better than masala dosa with coconut chutney.
- Thank you.
- Most welcome.
- So delicious.
- Very good.
- Thank you.
Amazing.
Okay next up we're going for an amazing,
this is one of the top, top, top Indian food spots in Dubai.
Here it is Jaffer Bhai.
Here we go.
Okay and we just got invited into the kitchen.
They have some of the best biriyani,
seriously best biriyani in Dubai.
Hi.
- Hello
- How are you guys?
- Oh, this is a station.
So we're gonna watch the making of brain fry, right?
- [Chef] Yes.
Zira, cumin seed first step.
- Onion - Onion.
Here's the brain.
Look at that.
Whoa!
- Zira cumin - Zira, cumin powder,
salt, oh garlic paste.
So this is one of the must try dishes
and then the mixing.
Oh, that's the brain fry.
Oh, a little water.
(food sizzling)
Look at that sizzle.
Oh, and then the butter.
Look at this.
Oh and then a little coriander.
Thank you, chef. - Okay.
Thank you. - That's
the mutton brain fried. - Enjoy.
- at Jaffer Bhais. - Jaffer Bhais.
- Amazing. - Jaffer Bhais, awesome.
- Mmm, oh wow!
It's really delicious.
- Super delicious.
- Mmm.
- Like you said,
like a upgraded scrambled egg.
- Yeah.
- Okay so right here chef is gonna make us
a special butter chicken.
(tomato sizzling) Fresh tomato,
butter chicken gravy.
- [David] Wow.
- [Trevor] Oh, look at that
Chicken going in.
Oh - Gravy.
- [Trevor] Cream.
Oh, and then a little butter,
and a little coriander,
and then right in.
Oh, and then a little ghee.
Oh and then finish off with a little coriander.
Wow, look at that plating.
Oh and then just a sprinkle of coriander on there.
Okay, we're gonna go see the biriyani now.
- [Chef] Mutton, mutton.
- Oh mutton - Mutton.
- Oh that's the secret.
Look at how much masala's on there.
And then here comes the lighter rice to go over top.
And there it is.
The mutton biriyani.
- Yes it is.
- Thank you Chef.
- [Chef] Mutton seekh kebab.
- [Trevor] Oh, here we go.
Yeah mutton with onion, with garlic ginger
with the fat.
Right in that tandoor.
Oh, with coal.
It's beautiful isn't it?
- Yeah.
- It's beautiful and it's gonna give it more aroma.
- Yeah, for sure. - Yeah.
- Oh, there they are.
Look at this crispy sizzling.
Oh, look at the sizzle!
And then pidina, mint and lemon.
Thank you guys.
Amazing food.
Looking so good.
So we got the naan.
We got the butter chicken.
We got the brain fry.
We got the seekh kebab.
Here we are.
Look at this.
That's the garlic butter naan.
So we got the butter chicken.
We got the brain fry.
Serious.
- [David] Gotta soak it up.
Like a little pocket.
(Both laugh)
- Here we go. - Here we go.
(upbeat music)
- Mmm, whoa.
- Insane.
- Mmm.
- So buttery.
It's so, so delicious.
It's stronger
- It's stronger
- It's a little spicier.
- Little thicker.
- The masala,
but smooth at the same time.
Should we try that brain fry next?
- Yeah let try the brain fry.
- Take it down bro. - Take it down.
Let's go.
- Mmm mmm.
So just smooth, smooth buttery.
- [David] Lots of butter here.
- All those spices in with their custom masala.
- Exactly.
- It's their premium masala.
Okay next one we should try is the seekh kebab, right?
- Um-hm.
- Let's take it down.
- Mmm oh.
Mmm. - Mmm.
- Little mint in there.
- Yeah a little mint.
A lot of fragrance too right?
- Okay and time for biriyani.
Ooh hoo hoo.
Look at that.
- Oh wow. - So that's the mutton.
- [Waiter] Yes it's mutton.
- [Trevor] And then there's the aloo in there too right?
- [Waiter] There is some yes.
- Okay.
So obviously we're going to use hands for this.
We don't use a spoon.
The reason for that is because the metallic flavor
definitely changes everything right?
- Yeah.
- So that's a major reason.
In Kerala, Malibar they use raita.
They usually put it on top.
I would suggest putting on the side.
- It's so hot.
You got the potato.
You got the masala.
Let's try it out, man.
- Let's do it.
- Mmm. - Mmm.
- Is that the potato?
- Mmm.
Man, that is seriously some of the best biriyani
you'll ever eat. - So much flavor.
- Yeah so much flavor.
Indian food in Dubai is just the same level as in India.
It's just so delicious.
Thank you guys.
Amazing food.
- Yeah hope to see you back soon now.
- We be back soon.
Our favorite place.
And we're going for more!
- Let's go!
- Indian food all day.
- All day long. - Let's go.
Okay next up for a midday snack.
We're going for a pani puri here in Al Karama
at Mumbai Express.
Hi boss.
How are you?
- Fine how are you?
How are you? - Very good.
You have pani puri special, right?
- Yes, right this way.
- Okay we're going in the kitchen.
Okay so time to make some pani puri.
Oh, look at this.
So he's got the lentil, the puff ball, the dal
different types of lentil,
adding in masala.
Oh, and this is the tamarind chutney
and then here's the mint chutney with the puff ball.
Oh and then here's chickpea.
Here's the puri,
look at these crispy puff balls,
like little pillows.
Oh and there they are.
Wow look at this.
This is the making of pani puri.
Wow.
It's beautiful.
Look at the color in there.
Wow here we go.
Oh, chickpea going in.
Little tamarind water. - Um-hm.
- So we're mixing sweet, sour
- And spicy - Spicy all together.
Thank you.
Oh, mmm.
- Mmm. - Mmm.
- [Chef] We usually make it for you.
- Wow.
- We will make it more if you want.
- They just explode in your mouth.
There's a lot of water in there
and all it takes is one little bite
and then it goes, boom.
And it just coats your entire taste buds.
Thank you chef.
It's really nice.
Addictive.
Very nice pani puri.
Thank you so much.
Amazing pani puri.
- All right guys. - Super delicious.
We're gonna keep going.
Let's go.
Okay and next up guys,
we're going to Vaibhav
to try a special pao bhaji Indian street snack.
And we're gonna watch the making of it.
And it's just right up here.
- Just right here.
- Let's go. - Right there.
- [Trevor] Oh, look at this.
The giant aloo.
Oh, look at that.
That's a lot of potato there.
- Ooh the tomato and the capsicum.
- Look at that spicy chutney going in there.
A little bit of salt.
Ooh.
- [David] Not a little bit a lot.
(Trevor laughs)
- Oh masala masala. - Masala.
- Oh, special masala.
- Oh yeah.
He's just mashing it up.
This is where it gets good.
And then it's gonna be added
into the super soft butter soaked one.
- It's famous birathi.
- Oh it's famous here?
- I come all the way from Aswan to eat here for the dal.
- Really? - Really?
Okay.
Look at that.
Looking good eh?
- [David] It looks amazing.
- [Trevor] Oh and then look at this.
- [David] Never had those two bases before.
- [Trevor] He's adding in tons of butter now.
- [David] No way.
- Oh. - Look at that.
- [Trevor] That's the flavor.
- Oh and then here comes the coriander.
Oh making it rain.
It's like lava.
It's pao bhaji lava.
Looking at it move.
It's so thick.
So he's scraping a perimeter here
and I think some magic is about to happen.
Oh right here.
Butter going in.
The moment of truth is here.
Buns are here.
Look at that.
Chapati.
Oh look at the butter sizzle.
This is extreme butter.
Look at that giant brick man.
- [David] Oh wow.
(Trevor laughs)
- [Trevor] Little coriander.
- It's like fused in man. - So he's making
a chili butter.
That's what he's doing.
Oh look at the buns soak up the butter.
Oh look at the giant spoon he just made.
- Wow. - It smells amazing.
And then there's the bun,
little onion.
That's the magic.
Oh and a little lemon.
Even more butter.
- [David] Block of butter
in this dish. - Oh and then garnish
with coriander.
And here we are man. - This is it.
- Look at these beauties
Ultra extreme butter levels.
Look at those.
Let's just load it up.
- [David] Get one piece.
- [Trevor] Completely loaded.
Oh look at that.
- [David] Yeah.
- [Trevor] Man.
You can smell the butter. - Wow.
- It's extreme butter levels.
- Mmm - Mmm
- Mmm
Oh, oh man.
That's extreme butter.
- Mmm - Mmm.
- Butter everywhere.
- Mmm.
Real light tomato aroma,
buttery, smooth.
- [David] Why you see the butter everywhere.
- [Trevor] And the bun is just so soft.
- I love this bun.
- The best part about pao bhaji is how the soft bun soaks
in all the masala.
Mmm mmm and it just hits you with flavor.
Thank you.
See you next time.
- Your welcome.
- Thank you.
Okay next up right up here.
We've heard there's an amazing special saffron chai
and Lucknow kebobs.
Look at this.
Just right up here on the corner.
Let's go check it out.
- Let's go to tunday kebabi.
- Tunday kebab.
Hi boss.
How are you?
- [Fan] How are you?
- [Trevor] How are you?
- Big fan of you.
- [Trevor] Thank you so much.
Oh, we're going in?
We're going in to see the chai.
Look at this kitchen.
- I know.
- This is the Chi hotspot here.
So here's our clay pots.
Our clay cups.
What's this?
Oh, almond badam.
- [Chef] Badam.
- [Trevor] Badam so he's put pistachio
and almond in the bottom of these clay cups.
Oh and then saffron.
Oh and here they are.
Look at those.
That's the special
matcha chai right? - Yes.
- The smell man. - Straight up.
- Mmm. - Mmm.
- How much is this?
- Very different right - Whoa.
- How much they are selling?
Only three dirham.
- Three dirham. - Three dirham.
- Only three.
- So what is that 50 cents?
- Like 70 cents?
- 70 cents.
- 70 cents?
- Okay, so we got some milk in there.
We got some tea.
And then what else we have cardamon for sure.
- [Trevor] Cardamom yeah,
you can taste the cardamom and the nuttiness.
You get chunks.
- Oh, I love the chunkiness of the nuts.
- The chunkiness. - Mmm.
So good. - And that saffron,
you can just taste.
It brings a whole new level to the chai.
Okay and Shahid is bringing us
to his local Lucknowi joint.
So we are just having a amazing Indian food tour today.
Via Lucknow.
Okay, here we go.
We're going in.
We're going up to the kitchen.
Hey guys.
(speaking foreign language)
- How are you?
- [Trevor] Oh!
- [David] There it is.
There's it is.
It's tunday kebab.
Tunday kebab are one of the must try kebabs from Lucknow
and oh, we've got--
- And this is for paratha.
- And this is for paratha here.
Look, we've got an upside down wok.
So he is just slapping,
slapping that bread.
And he's gonna put it look upside down wok here.
Look at that.
Look at how satisfying it is
that upside down wok coated in oil
and he's just pressing it.
Oh and then into the pan here.
Oh, look at this.
He's loading oil onto the sheermal.
Yeah look at that.
That is saffron sheermal, right?
- Yes. - Beautiful.
- [Shahid] In Dubai
especially in Dubai. - In Dubai yeah.
- [David] Here we go.
- Oh. - Oh yes,
a special food is here now. - Here it is.
- Wow. - Wow.
- So we've got the mughlai paratha.
We got the saffron sheermal and the tunday kebab.
So with this tunday kebab
should we eat it like this? - Yes.
- Oh, it's like buttery.
Look at how soft it is.
Let try it out.
- Mmm. - Mmm.
- Oh, it's soft.
- [Trevor] Oh my God.
Melts in your mouth.
- [David] Literally melts in your mouth.
- Mmm. - Wow.
- [Trevor] Little smoky as you were saying right?
- [Sahid] Um-hm.
- Look at that.
Golden saffron. - Um-hm.
Oh this fluffiness.
- Oh. - Mmm.
- It's like a sweet milky bread.
- Exactly.
- Mmm.
- So it'll be a perfect pairing with chai right?
- So fluffy.
Inside is like jelly almost.
It's so soft.
That's a nice sheermal.
- Yeah.
- That's so delicious.
Oh!
- [David] What's this?
- [Trevor] And then what's this?
- [Shahid] Shahi tukda.
- [David] It looks almost like a rice pudding.
- Right, so luxury man,
these desserts.
Indian desserts are so delicious.
- Mmm. - Mmm.
- Little saffron.
- Um-hm. - Saffron.
- Nice, it's a crumbly bread. - Crumbly.
Mmm. - Mmm.
- So delicious.
- [Trevor] Thank you Shahid.
- Thank you. - Number one.
Thank, that was amazing. - Come again.
- So delicious.
- Thank you. - Thank you man.
Appreciate it. - Bye bye.
- [Trevor] We had a great time.
- Thank you. - See you next time.
Thank you. - Bye bye.
What an awesome day man.
- Amazing day food ranging here.
- Yeah Food Ranger.
Make sure you guys go check out "David's Being Here."
in the description below.
Awesome to finally meet up
and eat together. - Thank you.
- Hope you guys enjoyed the video.
Quick subscribe and leave us a comment down below.
Thanks guys. - I know I loved it.
- [Trevor] Yeah (both laugh)
It was good.