- [Man] Look at that guys,
we got a big camel here.
(camel groans)
- [Man] She's gonna make you drink directly from it.
- No way.
- Right in your mouth.
Right in your mouth.
- No way. - It's going to me gold,
trust me it's very safe.
- Is it?
- It's as pure as it can get.
Come on man.
- Okay.
- Right in your mouth.
- So we're gonna drink it right from the nipple?
- Yeah right from,
they will squirt it into your mouth.
- Is that a delicacy?
It's tasty?
All right check it out guy it's Trevor James,
hanging out with my good buddy Ali.
You can check out his Instagram
in the description below,
and today we're deep in the outskirts of Islamabad
in the twin city of Rawalpindi
and we're going for a full on street food adventure.
- Hello guys,
a big hello for the Pindi-boys.
(laughing)
Today we're taking you the unexplored,
never seen before side of Rawalpindi in Islamabad.
The full on street tour,
the real cultural and authentic side of the twin cities.
Check it out.
- Let's check it out.
This is amazing.
Get ready for four amazing street foods
and luxury Pakistani cuisine in Islamabad and Rawalpindi.
Along with one for the greatest joys on Earth,
fresh camel milk right for the direct source.
You're gonna love this.
Let's eat.
- In Rawalpindi you see a big contrast
compared to Islamabad.
Islamabad is quieter, more sleek, modern.
Pindi is all history, culture.
So in today's episode you'll see a big contrast.
From a bustling streets of Pindi to a more
modern and sleek Islamabad.
- Awesome,
and right up here we're going for
a big nihari joint right?
- Exactly.
This nihari joint called Kala Khan Nehari
is one of the most famous breakfast places
in Rawalpindi.
Even people form Islamabad and around the city
come here to have their breakfast.
- Oh and this is it.
The nahari.
This looks fantastic.
We've got this big bowl of beef stock
and wheat flour right?
- [Ali] Exactly.
- Oh you can see they're just topping it there,
we're just topping it with the beef and ghee
and chunks of that fatty looking beef.
(speaking in foreign language) can we get?
And ek bowl beef please.
- That was. - Is that right?
- That was very local dude.
(laughing)
Even I would have to think twice
to come up with this term bheja!
Wow!
- And this is our bheja?
- [Man] This is bheja.
- [Trevor] Bheja oh, masala?
- [Ali] Lots of Masala yeah.
- [Trevor] Lots of Masala
and we're gonna mix it with the beef?
- [Ali] Yeah.
- [Trevor] Awesome.
Food in Pakistan is out of this world.
We got the bheja and beef combo.
And then there is the stock, the ghee.
Full flavor and here it is, look at that.
That is the ultimate brain and bheja, beef nihari combo
and this is it.
The brain and beef nihari.
- Guys we are so possessive about our nihari,
we are bringing it to table ourselves.
(laughing)
- High-five buddy.
- [Ali] We've have got two versions,
one is the basic and the other one is gold.
- [Trevor] Oh the gold, the diamond.
- [Ali] This is goat brain.
- [Trevor] Goat brain,
and you can just scoop it out with that sesame.
That toasted sesame naan.
Oh and there it is.
- [Ali] You don't have much time it would just melt.
- [Trevor] Just melt in your naan.
Um.
It almost tastes like cinnamon.
- [Ali] Indeed.
- [Trevor] It's like a cinnamon beef stew.
- [Ali] And you really need to top this
with all these spices.
The green chili, the ginger and lemon.
- [Trevor] The fresh.
- [Ali] That really gives it, its ultimate taste.
- [Trevor] And before moving on
to the ultimate camel street milk barn near Islamabad.
Ali is bring us to another
extremely delicious street breakfast.
The upgraded chenna.
- [Ali] So the next place is just right across.
We didn't even have to move five feet
and here's the next place.
Special khoye wale mutto chenna.
So what it is is basically chickpea stew,
with mutton inside and the best part is the khoye,
which is the condensed, highly condensed milk.
- [Trevor] Wow, so it's like a upgraded chenna?
- Exactly way upgraded.
- Right here?
- It's the business class chenna.
- Business. (laughing)
And that's it there.
That is just thick and deep, full of chenna.
Oh!
And that's chicken bone right?
- [Ali] That's a chicken bone, chicken leg.
- [Trevor] Oh!
Chicken leg.
And you can also get it with lamb as well right?
- [Ali] Goat.
- [Trevor] Goat?
- [Ali] Goat, joints.
- [Trevor] Oh!
Full of spice, you can smell the chili
and the masala and the ghee.
And we're gonna get up a big bowl
- I believe, there is so many treasure hidden
under this ocean of chickpea stew.
- So many treasures. - Lets find.
Lets dig in.
Lets jump in and find some more maybe.
- Treasure.
That is a sloppy heaven right there.
Oh and here were go, this is it.
(upbeat music)
And tons of ghee, mixing it up.
You can smell all that masala.
And he just throws a bone in there.
There's a bone in there,
it's like a pool, with a hidden bone.
Wow.
- [Man] The lamb piece.
- [Trevor] The lamb piece?
- [Man] Yeah.
- [Trevor] And he's just gonna cover it in oil, in ghee.
Look at that.
Wow, those are the goat meat balls?
- [Man] Yeah.
- [Trevor] Amazing.
- [Man] Our friend over here is telling us,
that is one day
he makes around six to 7,000 naans.
- 6,000 naans!
- So look at the scale.
- It's huge
and this is all for that special chickpea stew there.
- Exactly all for that.
- Oh wow.
And we're just pulling them one by one here.
That smells fantastic.
That's the ultimate naan right there.
Covered in oil and sesame.
Real, real aromatic,
the milkiness and we're gonna dip that into he chenna.
Lets go try it out.
Oh and here it is, the ultimate chenna.
- Ultimate chenna.
- [Trevor] That is absolutely beautiful.
- [Ali] So yeah this is a lamb joint.
So the best part about this chickpea stew is
that you have condensed milk called khoye.
Which is very popular with Indo-Pakistan subcontinent.
You have khoye in it inside.
- Wow. - Which makes it
even more rich.
- [Trevor] And just look that that meat falling of the bone.
Just break a bit of that naan.
Wow.
Look at that meat in the naan.
- [Ali] Oh my god.
Mine looks so modest in front of yours.
- That is caveman satisfaction.
Cheers buddy.
- [Ali] Cheers to the chennas.
- Um.
Um.
Oh wow.
Um.
That is full on heavy.
Heavy chenna.
Spicy.
Almost taste like there is some,
just a slight pickliness in there.
Like a sourness, maybe from the chili.
Oh, it's really, really nice and smooth
and very heavy as well
from all that ghee they put in there.
And you can just cover that meat in the chenna.
- [Ali] This is very unique.
- This is business class.
- It's one of its own kind.
- Wow.
And next up,
Ali is bringing us for a little
camel milk bar surprise
on the side of the street, on our way to Islamabad.
- Wait wait wait wait,
there is something really exciting for you over there.
- Look at this. - We have to try this.
This guy, you are a lucky man Trevor.
And look what we have here.
- A camel.
- Yeah exactly.
Notice the camel, there is something more to it, trust me.
- That's a giant.
- You have your whole milk factory right--
- On the side of the road.
- On the side of the road, yeah.
So camel milk is a delicacy in Pakistan.
It's very healthy.
- [Trevor] Really?
- It's full of nutritions.
This sight is very rare.
It's not very common.
- (laughs) It's huge. - This is in fact a delicacy.
- Wow, look at that, guys.
We got a big camel here.
(camel groans)
Are they dangerous?
- She's gonna make you drink directly from it.
- No way. - Right in your mouth.
(laughs) Right in you mouth.
- No way.
- It's going to be gold.
Trust me it's very safe.
- Is it?
- It's as pure as it can get.
Come on man.
- Okay.
- Right in your mouth.
- So we're gonna drink it right from the nipple.
- Ya right from, they would squirt it into your mouth.
- Is that a delicacy?
It's tasty?
Oh, we're gonna get the local camel specialty.
He doesn't look so happy, this camel.
- On right on the road side.
- Is he safe? (camel groans)
Oh listen to that.
Oh and there's one more coming.
(woman speaking in foreign language)
Oh and he milk is coming out.
So we can drink this?
- [Ali] Yeah, yeah.
It's very safe.
- [Trevor] Wow.
That is something.
Look at all the milk coming out.
That just, that looks real creamy.
Wow.
- So Trevor, we're gonna make you drink,
the most freshest milk using all the superlative.
- Right here? - The most fresh.
No, not right from there,
right from there.
- Right from the nipple?
- Right from the nipple.
Here we go guys.
- How do I do?
Are you sure?
- [Ali] Yeah, yeah.
- How do we?
- [Ali] She's gonna squirt the milk
right in your mouth.
- Oh wow.
Is it good?
- [Ali] It's really sweet, it's sweet and cold.
- Number one.
Sweet and cold?
- [Ali] Yeah.
- Oh.
(laughing)
Should we do?
- Yeah, yeah. - No problem?
- [Ali] Yeah, yeah.
- Okay.
(laughing)
(speaking in foreign language)
(laughing) Oh no, don't.
oh I got sprayed.
- [Man] That's it.
- (laughs) Okay, okay.
Wow.
It's a sweet, little salty,
okay and very creamy.
Right from the nipple.
So this is a local specialty?
- This is a local delicacy, it's very rare.
Even for me to have the camel right on the road.
It's a very rare sight.
- Very rare sight.
And this is just if you're driving down the street here
and you need a fresh batch of camel milk.
You can just a stop and get it, is that the deal?
- But you have to be really lucky like Trev
to get this.
- Wow, it's sweet, a little salty,
very milky and creamy.
Actually that'll we very good in coffee or a tea.
- Exactly, exactly.
- That's like an upgraded milk.
- So mostly people just take it
and take it home for their coffee
and for all the desserts and everything.
- Actually I was expecting to not enjoy it.
But after tasting it,
it's really nice.
- Perfect. - Thank you.
Thank you.
See you, bye bye.
Bye bye.
That was so.
Bye, bye.
And to finish off the tour,
Ali is bringing us to Islamabad for two awesome meals.
Starting up first with some gourmet curry
and a huge meat platter over looking Islamabad.
- We're at Monal.
- This is it.
- But the real magic is not here,
the real magic is off towards the right.
- Awesome the view!
- [Ali] The view.
- Beautiful!
This is amazing.
We just drove up some beautiful scenery
through the mountains outside of Islamabad
and we're here to feast.
- I think you're not going to have
a better view of Islamabad than this view.
- Wow, look at that.
That is beautiful.
Just look at that view.
- I told you you're gonna be having the best view.
- Look at that.
Green, modern, clean,
bustling and some of the best food.
Wow.
- [Ali] How about I say this place looks like Machu Picchu?
- [Trevor] Machu Picchu.
- You see these fields.
- Wow. - They look like Machu Picchu.
- [Trevor] Yeah.
- [Ali] No offense to Machu Picchu though.
(laughing)
- Yeah, that's unreal.
Thank you.
Wow.
There is a lot of food here today.
- [Ali] So Trevor here we have a triple curry combo.
Which begins with chicken ginger.
- [Trevor] Chicken ginger?
Oh, wow.
Look at that.
You can actually see the fresh raw ginger slices in there.
- [Ali] Exactly.
- [Trevor] And the chili
and the smells coming from all three of these.
It's so potent.
- [Ali] And here we have chicken makhni
which is the chicken curry infused with butter and cream.
- [Trevor] Um, that looks unreal.
Look at how creamy that is.
And then this looks heavier.
- [Ali] It's boneless mutton.
- [Trevor] Boneless mutton.
Wow.
Lets just go right in.
- [Ali] This is the finest collection from Monal's menu.
We have the mixed barbecue platter.
- [Trevor] Oh, wow.
Look at that.
Are these mutton?
- [Ali] These are chicken kababs.
- [Trevor] Chicken kababs?
With coriander?
And you can actually see the seeds in there.
What I love so much about Pakistan so far
is the variety of cuisinea
and the pure abundance of meat that you can have here,
chicken and then oh cheesy.
What are these?
Cheesy chicken kababs?
- [Ali] Cheesy chicken boty.
- [Trevor] Cheesy chicken boty here.
And then mutton?
- [Ali] This is also chicken.
- [Trevor] Oh, wow.
So this is all chicken?
- [Ali] This is all chicken platter.
- [Trevor] To me this looks unreal how creamy it is.
Oh man!
Here buddy take some of that.
- [Ali] Sure.
- Look at that you can see tomatoes in there.
So creamy,
and that is gonna go so well with naan.
Oh and then the chicken ginger, thank you.
Look at that three colors of curry,
they're right on the plate.
Chicken, chicken and mutton.
Coriander, you can smell all masalas
all the spices and the cream.
Um.
Oh, oh that is,
that is really creamy.
- [Ali] It's so rich and so flavorful.
- [Trevor] Wow.
And it's very light and super creamy and tender.
- [Ali] In urdu
butter is called mukhan,
so this one is butter chicken.
- [Trevor] It's just like a butter chicken.
Yeah. - It is butter chicken.
- [Trevor] That is so buttery.
So creamy.
The naan is pretty good.
I wouldn't say it's like the top of the line.
- [Ali] But it's nice.
- [Trevor] But it's very nice.
And it makes up for it with the view.
And after finishing up the dinner
with that delicious, yet potent
and smooth ginger chicken curry.
We drove back down into Islamabad for one more stop.
Full on Afghani restaurant
specializing in Afghani kababs and central Asian dumplings.
- [Ali] So Trev this is going to be the most
epic ending of your food tour in Islamabad.
- Wow.
- One of the most well known places, the Kabul Restaurant.
Ultimate Afghan barbecue.
- Afghan barbecue right here.
Oh and it's all run by local Afghan people?
- [Ali] Yeah exactly.
- Oh wow.
- It's very native, it's very authentic.
- [Trevor] Oh wow.
Just look at those.
Wow.
- Wow.
Look at this guys.
This is all lamb?
- No, beef.
- Beef.
Oh beef and lamb?
- Beef and chicken.
- Yes. - Oh.
- You can just feel the aroma,
like it's all in the air.
So the moment we were walking in
you can feel it right even outside on the road.
- [Trevor] And I love how he's just fanning the flame.
- [Ali] Exactly.
- Oh, wow.
Oh and the kababs.
The reason we came here.
- Here's the main dish.
- Oh, the ultimate Afghani kababs.
Wow.
This smells fantastic.
Thank you.
Oh wow.
There's so much here.
So this is the karahi?
- [Ali] This is a kabab karahi.
So they put the kabab inside and make it karahi style.
- [Trevor] Oh wow.
So it's tomato based with chili and garlic and ghee right?
- [Ali] Exactly, exactly.
- We ordered a massive table
full of delicious Afghani food.
Like delicious and juicy Afghani kababs with tomato.
Afghani style egg plant with cream.
That tasted a little a little bit like moussaka.
Kabuli Pulao rice with raisins and carrots.
And some incredibly plump manto mint,
beef and onion dumplings.
Um, um.
Oh, wow with just a little salt that is
surprisingly very flavorful.
And here is the mantu?
- [Ali] Manchu.
- [Trevor] Oh.
Afghan dumplings!
Look at those!
Stuffed with beef and onion.
Oh those are plump.
Um!
Oh, wow.
Those are just fantastic dumplings.
Completely stuffed with soft beef and onion.
And they just explode in your mouth.
With that yogurt,
slightly sour and the tomato.
It's like there's a salsa on top.
- Whatever it is, it's amazing.
- Yeah.
What an awesome day that was.
Thank you, Ali.
You guys gotta check out out Ali's Instagram,
in the description below.
Islamabad has been amazing
and I hope you guys enjoyed the video.
- And I really hope you liked Islamabad
because you know for me
Islamabad has a special place in my heart.
It's my own home city.
- Amazing.
Thanks guys. - Thank you.