- How to make, how to make?
Okay, we're going in.
This is brain?
Oh! So we've got brain fry, we've got beef,
and that is potent, my lungs are just burning.
Alright, check it out, guys. This is Trevor James.
We just got into deep, old Dhaka,
and today is a super special occasion,
because we're going in deep
for a ton of delicious street food and best food in Dhaka.
Let's check it out.
Today, we're bringing you in deep to eat at
six of Dhaka's best street-style eateries and restaurants.
One after the other of pure, Bangladeshi street food joy.
And first up, for number six,
the amazing Bengali kola bhorta. Let's eat!
Awesome, guys, and today is gonna be a ton of fun.
We're bringing you to a bunch of the best restaurants
in old Dhaka to try some really traditional foods,
and we're going to a ton of street stalls.
It's gonna be a lot of fun so make sure
to watch all the way to the end,
because you're gonna love this video.
Oh, what do we got here?
Oh and look who we got here.
Okay, so we're gonna make this kola bhorta.
We got coriander, it's going into the mortar and pestle
and this is gonna be a classic Dhaka Bengali treat.
Chili? (speaks in foreign language)
- Spicy? Awesome. We got fresh chili, we got coriander.
Oh, and these are the hog plums going right in there.
And then we've also got jujube here,
and he's just crushing that up with chili and coriander
and in his hand he's also got some jujubes.
This is gonna be spicy and full of flavor.
Oh and jaggery? Sugar? And we've also got some sugar.
Wow, and this is just one of the stalls
in the Dhaka university area.
Oh, and some tamarind. Oh, there it is.
Tamarind right into that mortar and pestle.
Jolpai, and we just added in some jolpai.
This is amazing, guys. Jolpai! Yeah.
Oh, and we're just adding in some more of those plums.
And then banana?
(speaks in foreign language)
Green banana.
Sugar? Sweet! This is gonna be good.
Oh, and the mustard! A huge squirt of mustard.
Oh, and even more mustard. Look at how mustardy that is.
Wow, and then sugar, and then just a touch of sugar
to finish it off. That is intense.
And then a little bit of dried chili as well.
Oh, taste? Okay, there it is, the kola bhorta.
A full-on mixture of so many fruits and spices and mustard.
Kola bhorta, taste. Okay.
Oh! Oh, wow!
It's like a mustardy, banana-y...
(speaks in foreign language)
- All for strength, power. - Yes.
- Wow, sour! That is really good, guys.
It's sour and spicy, mustardy, you can taste the banana
and the tamarind, oh, really complex.
It's like a sour and sweet, spicy mix.
Thank you, thank you, maama.
And we're gonna keep exploring, guys.
We got more food, bye-bye.
And next up, for number five, we're traveling
to the new market area of Dhaka
for a famous Bengali street snack.
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And next up, we're going for the amazing Bengali bhel puri.
And we are making our way for more food right now, guys.
We're just finishing off this kola bhorta,
that is super unique, pungent, spicy, bitter, sour,
it's all in there.
And we are stuck in the Dhaka traffic jam.
We're on our way to get more food,
and I am just blown away by this whole experience in Dhaka.
What a beautiful, wonderful city. Here we go.
(horns and bells sound)
Unbelievably colorful here, and bustling.
And right up here there should be food.
Oh, and this must be it here. The bhel puri?
Wow, look what we got here, guys, the bhel puri.
We've got salad, slicing up a cucumber.
And we've also got a chickpea, lentil, dahl mash down here.
That's gonna be spread into these little puffs.
Is it tasty? It's good? This is bhel puri?
Maama, can I have (speaks in foreign language)
Oh, and we're gonna make the bhel puri here.
We're just mashing up that dahl, lentil, chickpea mix,
putting a bit of spice, dried chili,
oh and a little bit of tamarind chutney
and a bit of salad in there as well.
We've got cucumber, tomato, onion, it's all in there.
He's mixing it up, and it's gonna go
on top of these crisps right here,
and that is gonna be the Dhaka street special.
And there it is, oh and then it's just served
with a bit of that tamarind, spicy chutney.
Oh, and a bit of peppery goodness.
For me? Okay. Thank you, maama.
And there it is, the bhel puri.
The famous Dhakan bhel puri. Let's try it out.
(Trevor makes appreciative sounds)
Oh yeah! Wow, that is so delicious.
It's got this spicy, tamarind, sour chutney,
with the fresh vegetables on top,
that onion gives it a kick, and the same with the mash.
That dahl is full of chili and that tamarind chutney
so it's spicy and sour and fresh and cripsy and soft.
Thank you, maama.
And as the Dhakan sun set, we made our way for number four,
the famous mama haleem, one of the most potent
and flavorful beef stews you'll ever taste.
And next up, guys, we are going to a famous joint
for a haleem beef stew.
We're going to take a ride over and try it out.
Hi, maama, hi.
And this is the maama haleem?
Mama haleem, look at this guys. Oh!
Oh wow, mama haleemm look at that.
Oh and there's the beef! Look at how thick that is!
That is so thick, guys, lentils and beef and grains
and rice flour, tons of spices in there.
Mama haleem, okay can we get (speaks in foreign language)
- 70. - 70, okay.
Oh and this the mutton, or chicken. Chicken.
This is the chicken haleem. Oh wow,
there's chicken chunks in there, amazing.
But we came here to try their famous beef.
And we're just putting it into that clay bowl there.
The beef haleem, the mama beef haleem.
Oh and there's a little bit of coriander on top there.
That is just sloppy delight.
Oh, and a big scoop of cucumber and coriander on top!
Oh and fried onions, wow! Thank you, maama.
Look at that beautiful beef haleem.
It's just covered in coriander,
covered in those fried onions,
and this smells so wholesome, guys.
Real healthy. Full of beef and protein and lentils
and rice flour and wheat, it's all in there.
Tons of spices, but smooth spices.
It's gonna be really enjoyable, thank you, maama.
And they just served us this tamarind sauce,
this bowl full of chili and raw tamarind.
Look at that, there's fresh chili
and big chunks of tamarind in there.
We're just gonna get a big bite, with onion and cilantro.
Oh, that is pure, thick, hearty goodness!
Let's try it out.
Mm! Oh! That is like an upgraded dahl.
It's like a spicy, upgraded dahl, with beef aroma in there.
We're just gonna cover it with a bit of that tamarind,
fresh chili, chutney sauce, just a little touch there,
and taste that, it's got a bit of a bite there.
This right here, on the streets of Dhaka,
you got rich, intense, wholesome, upgraded dahl.
To me, it's really worth coming here for.
Thank you, maama! (speaks in foreign language)
And early the next morning, we're getting up at 6:00am
to bring you to number three,
the ultimate Dhaka breakfast feast,
featuring their ultra-famous mutton foot paya.
Awesome, guys, and before hitting up
a ton of street food, we're gonna start with
a traditional Dhakan breakfast.
We're gonna get nihari, we're gonna get a bunch of stuff,
right here at Star Hotel.
Oh, thank you! Thank you, maama.
Look what we got here today, guys,
full-on old Dhakan breakfast spread, here.
We've got the mutton paya, looks delicious.
And this is the mutton kolija here,
which is the mutton heart curry.
And we've got the chicken jahl fry here,
you can see there's big chunks of garlic in there,
in a thick curry.
We've got a mutton dahl mix here, this is mutton with dahl.
And then we have a mixed vegetable.
And we can just get a chunk
of that fatty, nihari mutton foot.
Mm! Oh wow, that is pure, fatty, gelatinous satisfaction.
The cumin and the cinnamon, mm! Oh it's messy.
Mm! It's like jelly, mutton feet in a cumin, cinnamon...
Unbelievable, guys, this is so flavorful to start your day.
Let's just get big chunks of that heart,
and, oh, that's a big chunk.
Mm! Oh, that actually tastes like liver.
Tastes like a liver curry.
This mutton nihari is so good.
That is the speciality and that's what we came here for.
You can just drizzle your gravy over the top,
and you get pure satisfaction in every bite there.
And before making our way to the ultimate brain fry king
of Dhaka, we're going for some ultra-flavourful biryani,
the kacci biryani.
And we are going for food all day, guys.
Right up here is famous kacci biryani at Grand Nawab.
They have super famous mutton biryani,
and it's supposed to be a real famous specialty from Dhaka.
Hey, maama! Whoa, that is beautiful.
And, oh, and look in there.
That's the kacci biryani.
Oh, that's the meat! Look at that pile of mutton.
Look at that juice-soaked mutton right here.
Oh, wow! And just look at that completely saturated
goat meat infused into the biryani.
You can smell the potato
and the cardamom and the cloves and the cinnamon.
That rice is so soft and beautiful looking.
And we're gonna get a big plate.
And here we go, we're gonna get a plate of that.
And just look at this beautiful scene we've got
going on in the background.
We're plating the king's plate of kacci biryani.
Look at how..
Oh, a leg piece! Oh, leg piece, with potato.
Thank you, maama.
Whoa, look at that!
That is the kacci biryani, in downtown, old Dhaka,
there's not a more beautiful sight in the world
and we're gonna go try it out. Thank you, maama!
And look at this,
we just got the world-famous kacci biryani at Grand Nawab.
They just gave us the freshest rice,
right out of the new deck.
We've got the leg piece from the mutton,
they give you a potato, and this rice
is just infused with so much spice.
There's the meat, and we're just going to
mix it with some rice, oh! Look at that!
Mm! Oh that is incredibly delicious.
You can really taste some caraway and nutmeg,
and cardamom in there, and the meat is so tender.
This is one of the best biryanis I've ever had right here.
And after that insanely delicious biryani,
we're going to our final stop,
the brain fry king of Bangladesh.
To finish off this amazing day in Dhaka,
we're going to Mustakim to have the famous beef chap,
right up here.
Hey, maama!
Look at this, guys. Oh!
This is amazing, this is just crazy.
Chicken? Chicken chap?
So we're using this pan here, in this beef-dark oil,
to cook up...
Oh, beef chap? Oh and we're making the beef chap here.
Look at this, so we've got ground beef, full of spices,
marinated in spices, and putting into this beef-dark oil.
Oh! Wow, the beef chap.
Oh, brain? This is brain?
(speaks in foreign language)
(Trevor exclaims)
So we've got brain fry, we've got beef,
and that is potent, my lungs are just burning
from the spice right now.
That is such a deep, dark, rich oil.
What a classic, classic Dhaka specialty here.
Oh, and this is the beef here.
Beef chap, looks good, and it all comes out right here,
you can see...
(speaks in foreign language)
Thank you, maama! Thank you!
And look at this, guys, not only is there the chap.
The puri? Hi, how are you? Trevor, Trevor.
And this is the puri?
(speaks in foreign language)
Luchi? Oh, careful. The luchi.
Oh, we're making luchi here, guys. Look at this dough.
How to make, how to make?
Okay, we're going in, how to make?
Oh, flatten it out? Like this?
(speaks in foreign language)
Flatten it up, one piece, and throw it in?
- No, no, no.
- This is amazing. Flatten out.
Ah, like this?
Ah, cricket!
(Trevor laughs)
The luchi? Ah, tasty!
We're gonna have some luchi, we're gonna have some chap,
it's gonna be good, thank you.
High five, high five! Yeah!
Thank you, maama. Brain, brain!
So we've got the beef chap, and the brain, tasty!
Oh there it is, look at how soft that is.
And just crisped up from that oil.
And we're just gonna put it on
to this little luchi here,
this dough puri of goodness, and try it out.
Mm! Oh! Oh, wow, spicy!
Oh that is so flavorful.
That is so saturated with oil.
It's quite spicy, tastes like there's
quite a bit of chili powder in there.
Mm, and it goes very well with the luchi.
Very nice! With the luchi, the beef chap, the brain, yeah!
Brain fry? Brain fry? Okay, let's try the brain fry.
(Trevor exclaims)
That's also really nice.
Oh, and I get to take more from here? With the luchi?
Okay, thank you. Extreme hospitality here.
I hope you guys love this video.
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Thanks a lot for watching, guys.