- [Trevor] Whoa. (chuckles)
Oh, there's the head.
- [David] Yeah. Oh, the head!
- The head!
Look at the jiggle there. Oh, that's extreme!
All right. Check it out guys. It's Trevor James.
We are in Sharjah, UAE today,
hanging out with some amazing, top travel creators.
We're hanging out with Ruzaina from The Minority Taste
and David Hoffman from David's Been Here.
And today we're going for a full on Sharjah food adventure.
- We're going for tons and tons of food,
which is gonna be great!
- Let's go!
- Let's go. I'm hungry.
(country music)
- [Trevor] This might just be the juiciest,
most flavor packed video of the year.
You're gonna love it, guys.
From whole, jiggly lamb platters,
to Indian beef dosas, next level wok cooking,
you're gonna get super hungry.
Let's eat!
Okay. And next up, we're going for Mehfil Biryani.
It's a Kerala style biryani.
- Kerala style biryani,
yeah. - [Trevor] I think of wedding
biryani, right?
- Wedding biryani, beef. Let's go.
- [Trevor] Let's go in. Hi. How are you?
- It's pleasure, man.
It's been a long time. - Nice to meet you.
- Okay, we're going in.
- Yes we're going in. - Into the kitchen
to see. - Hi.
- [Trevor] Oh, hi guys. How are you?
How are you?
Special Kerala biryani.
Wow.
Hi boss.
Oh, this is the biryani?
- This is biryani.
- [Trevor] All biryani?
- This is biryani.
- So many biryani. Wow. (chuckles)
And just look at this amazing kitchen.
We got two different types of amazing biryani.
We got the chicken and the beef Kerala style,
wedding style, right?
- Yeah, mutton. And there is one more.
- [Trevor] Ooh.
Special chicken here. What's the name of the rice?
- [Chef] This is the Jeerakasala or Kaima.
- Kaima rice. - Yeah.
- Oh, look at that chicken!
- It's so hot.
- That's the wedding biryani?
- Yes.
- Wow. Okay. And here's the plating.
So this is the beef, right?
Oh. - Yeah, this is the beef.
- [Trevor] Look at that! It's so rich.
Oh, it's like a volcano of biryani.
- A little mountain, right? - With the good stuff
in the center.
Looks really nice.
- So, we don't use the color.
- No color. Natural. - Yeah we use natural.
- [Trevor] Look at that. It's like a perfect orb of biryani.
So perfect.
Perfectly round. That's the joy of life right there.
Biryani. Okay. Time for chicken.
- Chicken. - Chicken right here.
- [Trevor] Oh. Kerala biryani.
Kerala is such a beautiful place, so green.
- Yeah. - Fresh air.
- It's lush. - Delicious food.
- [David] Less people.
- [Trevor] Yeah.
Wow. Look at that biryani.
So smooth. The rice just compacts together.
It's definitely different from basmati rice.
- [Chef] The thing is like mutton and beef
looks exactly the same.
- [Trevor] Oh, the masala.
I can't get enough of the smell
of that masala, right? - I know, that masala's aroma
is bugging out. - Look at that.
- [David] Look at that.
And it's always like this right?
So the biryani- - It's just a flavor we need.
We need a little flavor. You need the flavoring much.
- [Trevor] Look at that. It's just perfect plating skills.
It's looking good, huh? I think we got too much.
- I think it's too much.
- [Chef] I think one plate, this is a lot.
- [Trevor] Yeah. (laughs)
And here it is. Look at that.
Oh and then- - This is the papadam.
- Yeah, papadam. Yes.
Thank you chef. It looks amazing.
Look at all these biryanis.
- Beautiful.
- Wow.
- Let's go in and we need to get the masala in the bottom.
Right? - Of course.
- [Trevor] I think that's the real important point.
Oh, the masala in the middle. Ooh.
I think I got beef.
- [Ruzaina] I got the chicken.
- Oh wow. The rice. You can feel it.
It's just soaked in
- all of the juices - Mm hm. Nice and moist.
- from the meat.
Let's try it out guys.
- Let's try it out.
- Wedding biryani.
- Cheers. - Let's do it. Cheers.
- Mm.
Ooh.
Mm.
That meat is so tender.
- Mm hm.
- It just melts. You don't need your teeth.
- Right on there. - Yeah. Thanks buddy.
- [Chef] There you go.
- [Trevor] Yeah. Let's try some of that pickle
on there. - Oh pickle too?
- [Trevor] Just a little. Oo.
(people laughing)
- It's like using a wasabi now.
(everyone laughing)
- Let's try it out. - Let's try it.
- Mm.
- Oh.
- Really nice?
- [Trevor] It's really flavorable.
And I love adding this date and beet root pickle.
Yeah. You can taste the beet root in there. Little sour.
And then with the raita, that's one of the most hearty,
most aromatic biryanis.
- Yeah. - Yeah.
- And then I think we can just crack a papadam here, right?
- Yeah. - Yeah, just pop it up.
- Ah.
- And salt bae.
- Like salt bae? - Salt bae?
(everyone laughing)
- [Trevor] How much do we owe you?
- Love and likes. That's it.
(everyone laughing)
- [Trevor] Thank you for the amazing,
amazing biryani. - I hope you enjoyed the food.
- [Trevor] It was really good. Okay and we are off.
- Yeah we're off. - Time for more food.
- [Ruzaina] Time for more food
- [Trevor] Let's go.
That was good. Wasn't it Tink?
- [Tink] Yeah. So good.
- Let's keep going. And here we are.
Next up, we're going for a mandi right?
- Mandi, but the specialty here is it's salmon mandi,
which is very hard to find
in UAE. - Salmon mandi.
- Salmon mandi.
- [Trevor] And we're just making our way there right now.
- Yeah. - Here it is buddy.
- [David] Let's go.
- [Trevor] Bait Al Mandi.
How are you?
Good mandi.
- Yeah good mandi.
- [Trevor] Let's go check it out.
And we just got permission to go in the kitchen.
- Yep. - Let's go check it out.
Wow. We're going into the kitchen
to see the mandi plating. - Yeah.
- Hi. - Hi.
(Trevor speaking in foreign language)
- [Trevor] How are you? Nice to see you.
Okay so we just stepped into this most amazing kitchen
and there is like four or five giant cauldrons of rice.
And we're gonna go take a look at what they are.
Whoa! Look at this! Giant mandi rice.
Wow. So this is the special
And you can have this
with a bunch of different toppings right?
- [Ruzaina] You can have it with lamb.
You can have it with the chicken, the grilled chicken,
the grilled fish, lamb, salmon.
- [Trevor] Wow. It's just giant.
- What else do we have here? - Yeah. What do we got here?
- [Ruzaina] They've got spices.
They put spices in there,
like cinnamon, parisia, onions, garlic, and raisins.
- [Trevor] Oh and saffron.
You can see the saffron color in there.
- [Chef] Yeah. Saffron. Yeah.
- [Trevor] What type of rice is this here?
- Bukhari rice. - Oh, bukhari.
- Yeah. - Yeah, yeah, yeah.
- [Trevor] So it has the raisin, the chickpea,
the spices that's a little bit
more stronger. - Yes, it's more stronger
and more flavorful.
- [Trevor] Oh, so this is the mutton madfoon, right?
Oh, wow.
And you guys cook this in the tandoor oven, right?
Oh and just adding it all in. Oh, here comes the onions.
- [David] Wow.
- [Trevor] It's raining onions.
Oh and then cashews and peanuts and almonds.
Oh, here's the salmon.
- [Chef] Yeah. Salmon.
- [Trevor] Oh, look at that chicken mandi.
Oh, look at that color. All for take away.
This is just so beautiful. Look at this.
Chicken mandi, lamb mandi rice.
It's a nonstop mandi rice factory here.
Look at that lamb mandi with turmeric, Arabic spices.
Oh wow. And what's this?
- [Chef] Haneeth jamp.
- [Trevor] Oh, lamb haneeth.
Oh, look at the rice water here.
Wow. So four types of Arabic rice here.
- [David] Oh, four types.
- [Trevor] Oh, the bukhari rice going on here
with the raisins.
- Bukhari rice, mughlai rice, mandi rice, kasara.
- [Trevor] Oh.
(people laughing)
- [David] It's amazing.
It's amazing. Oh and there's the head.
- [David] Yeah, oh the head, the head!
- [Trevor] Oh, here comes the onions.
That's extreme luxury right there.
- [Ruzaina] I know.
- [Trevor] This is what we came to see.
- [David] Exactly.
- [Trevor] The mad food and the mandi, all the different...
Oh, the almonds and cashews right?
- Yes. - Yeah.
- [Trevor] Oh and then chili.
- [David] Chilis too.
- [Trevor] Look at the jiggle. Look at the jiggle there.
Oh, that's extreme.
And that's to go.
That's, that must be for a big party right?
- Yeah, yeah, yeah. - Yeah for a big family.
- [Trevor] Nice to meet you. Thank you.
Let's go eat, man.
- [David] Let's go. Let's go.
- [Trevor] Let's go eat.
Oh, and here's the food. Looking good.
Oh, here's the special salmon.
- [Ruzaina] Yes.
- The Arabic spice salmon, right?
- Yup.
- [Trevor] Oh. And then the camel rice.
Oh, and bukhari rice with the raisins.
So the local way is to just dump the rice
on the table, right? - Yeah.
- [Trevor] (laughs) Wow, Ting.
- [Ruzaina] That was professional.
- [Trevor] You can just dump it right on the table.
- Yeah. - Ting,
squeeze that lemon on there.
Oo, that looks so good.
And here we are.
So we got the full on salmon with the bukhari rice?
- Yeah, bukhari rice.
- And then the camel.
- Mandi.
- With the mandi rice. - Yes.
- A bunch of chilis and the salsa.
What was the salsa called? - Shatta.
- Shatta.
- Shatta. - Look at that.
- Dump the chili.
Oh, oh. - So with every bite,
you can have a chili.
- Let me get one.
- Okay. (people laughing)
- Not so bad.
- Not so bad? - It's gonna come.
- You think so?
(Ruzaina laughing)
- Okay and then this is the lamb stock right?
- Yeah so you can add the lamb stock
- Ohh, into the.
- Into the rice.
- Look at that blackened salmon.
- [Ruzaina] Yes. It's all the Arabic spices.
- [David] You gonna break it up?
- [Trevor] Blackened Arabic spices. Oo, it's tender.
- Mm hm. - Mm.
- That rice right? - Ohh let's get it
with the yogurt and the Arabic salsa.
Let's try it out guys.
- Let's try it.
(upbeat music)
- Mm hm. - Mm.
Mm.
- Mm.
- It's good right?
- [Trevor & Ting] Wow.
(Ruzaina Laughing)
- So nice. - That is so tender.
- [David] Mm hm.
- [Trevor] Tendery with a little bit
of citrus from the lemon that Ting squeezed on there.
- Exactly. - The rice is so fluffy
and just aromatic, not overpowering.
It's just got the nice mild aroma in it.
- Yeah. - Exactly.
- Now we're gonna try
the camel. - Let's try the camel.
- With mandi rice.
- With mandi rice, okay.
- Okay. - Let's try that out.
- Let's try it.
- Mm.
- So good.
- Oh, it's good. A little bit stronger meat, right?
- [Both] Mm hm.
- Both delicious.
- Yeah.
- But I think for me, can't beat the salmon.
- Exactly.
- And it's really rare, right?
You're not gonna find this anywhere else.
- Yeah. Thank you.
That was so delicious. - See you next time.
- So tasty. See you next time.
Okay. And we are off for more.
It's a full on day of eating.
Okay and next up Ruzaina is bringing us
to a special Bombay sweets restaurant right here.
And I think they have some special pani puri right here.
Bombay Sweets. Oh.
- This place has been open for more than 10 years.
And it's one of the best places in town.
- [Trevor] All Indian sweets?
- Yes so Indian sweets and the pani puri
and all the little snacks.
- [Trevor] Let's go!
- Let's do it.
- [Trevor] Hi boss. How are you?
- I'm fine.
Wow. So many Indian sweets.
Oh, and here's the pani puri station.
Hi boss.
Okay so we just go invited into the kitchen
to see the making of the pani puri.
- Yes. - Hi boss.
(speaking in foreign language)
Let's go in.
Wow. Here comes the puri, crunchy puri
and David you were saying your record was 48.
40. - 48.
- [Trevor] 48 pani puris.
- I had 48 well fuchka, which is Bengali style, but similar.
- [Trevor] You're the puri king, right?
- Yeah. Yeah, dude. - He's the pani puri king.
- [Trevor] Oh, this is the Dahi puri. Looks good.
You can see the potatoes there mashed up
with masala right?
- [David] Yeah.
- [Trevor] Oh, there's the dahi, the yogurt,
making it Chaat style.
Some salt and masalas.
Ooh, all this spicy chili masalas and.
- [David] Amazing, huh?
- [Trevor] Tamarin water.
- [David] Nice and sweet.
- [Trevor] Oh.
- So you got some chutneys
there. - Two chutneys.
- [Chef] Chili and arlic
- [Trevor] Chili and garlic. So many chutneys.
- [David] So it's four chutneys, huh?
- [Trevor] Onion. Tomato. Wow. That's like the luxury puri.
And then there's a sev, right?
- [David] Mm hm. Onion.
- [Chef] And mango.
- [Trevor] Wow.
- Here you go.
- [Trevor] There it is.
(speaking in foreign language)
Oh he's put some chili in there.
- [David] Mm hm.
- [Trevor] And then mixing.
- [David] Yeah. It's more like
a gravy though- - Yeah.
It's like a chickpea lentil, masala gravy.
And then here comes the puris. Wow. Look at those.
He pops a hole in it and loads it up.
And then there's the mint coriander masala water.
And then here's the tamarin water.
And then here it is. Wow. Can we all eat together?
- [David] Let's do it.
- So we should load up that mint.
- Yeah.
- How do you like to do it David?
- Oh, just put it in, so. - Yeah.
- Oh yeah. Yeah. That's the tamarin and chutney, right?
- [David] Oh yeah. Little sweet.
- A little sweet,
little sour. - Spicy like that.
- [Trevor] Oo.
- [David] We're gonna dunk it straight in.
- Yes. - Just dunk it in.
Okay. I'm gonna try. Yeah. Oo look at that.
Gotta be careful.
- [David] Yeah. Be careful.
- You don't want it to burst?
Try it out guys. - All right guys. Here we go.
- Mm.
Oh wow.
- This is everything right?
- Soothing. Little spicy, little sweet.
- Yeah. Little spicy, little sweet. Nice crunch.
I like that chickpea gravy. It's a little different.
- And the puri is so crunchy.
- Mm hm. - Oh, I'm amazed.
(Ruzaina laughing)
- Mm. - Mm.
- Oh, the juice.
- This. Try it.
- Try? - Try?
- So it's dahi with yogurt.
- [David] Yeah. Yogurt.
- Mm.
- It's like nice and chilled right?
It's cold.
- Mm. The potato in there. - I know.
Thank you guys. See you. It's so delicious.
And here we are, back on the streets.
- That's it.
- Going for more?
- Let's go.
- And Ruzaina is taking us. Let's go.
Okay. And here we are.
David's the puri king and dosa champ.
You're a dosa lover, right?
- I love dosas. Dosas are the best.
Indian crepe, so delicious, crispy, soft.
They mix it with different things. This one has beef.
- Oh, really? - Beef.
- [Trevor] Let's go check it out.
- Let's go.
- [Trevor] Hi, sir. How are you?
- Fine sir. And you sir?
- [Trevor] Good. You have a special beef dosa, right?
- Yes, sir.
- Awesome. - Good, good, good, good.
- [Trevor] And we're going in to see the magical beef dosa.
(people laughing)
Here we go. Let's go.
Here we go. Oh, hi.
- How you doing? - How are you? Hi.
Okay and he's gonna make the masala now
for this beef dosa, right?
- [Chef] Mm hm.
- [Trevor] Okay. So slicing onion, chili, tomato.
Oh, little oil going in. Garlic in the coconut oil.
Nice. Oh, curry leaves.
- Mm hm.
- [Trevor] Oh so garlic and curry leaves in coconut oil.
Tomato and onion. Ooh.
Oh. And then the tomato goes in.
Oh, look at the spice box here.
It's full of spices and masalas. Salt.
- Chili powder. - Chili powder.
- Coriander butter. - Coriander butter.
- [Trevor] Jeera cumin. Oh, and then here's beef.
Oo, beef stock going in
and here's the beef chunks.
Look at that. Oh and chopping it up.
Special cooking the beef stock and then into the wok.
Oh, and then what's this?
- [Ruzaina] That's special curry sauce.
- [Trevor] Oh, curry sauce. Curry sauce going in this. Wow.
And here it is. Wow. This is going in the dosa?
Oh. And then garnish with some coriander there.
And here's the dosa batter.
Look at that. That's gonna go on this beautiful grill
With oo. There it is. Most important shot.
Okay. Time to wipe clean.
Let's watch how the whole process how it's made.
That's, oh, there it is. Nice. Oh, beautiful.
It's so symmetrical.
- [Ruzaina] I know.
- Okay. A little ghee, right?
- [Ruzaina] Yep.
- And then the real magic is this beef. Oh, what's this?
- Ghee. Ghee. - Little ghee?
- [David] More ghee.
- [Trevor] Oo.
Wow.
And Ruzaina, you're saying very rare too, right?
- Very rare in Puram
and very rare to find it here in UAE as well.
- [Trevor] Nice rolling.
Wow.
So the sambar.
- [Chef] Coconut chutney.
- [Trevor] Coconut chutney.
- [Chef] Tomato chutney.
- [Trevor] Oh, you got it, man.
- [David] I got it, man.
- [Trevor] Oh yeah. Look at that. Looks like cuncoo.
Oh and here's masala.
You can also get the masala,
which is potato, mustard seeds, turmeric.
There's the roll. Look at that. Okay.
So then all the dosas are served with sombar, right?
Lentil stew, and then chutney
and then tomato chutney right?
And we're gonna have a nice dosa with these chutneys.
Thank you guys.
- [David] Thanks guys.
- [Trevor] Thank you so much. Thank you. Amazing. Amazing.
Thank you. Let's go try it out.
- I am ready. - Time to eat.
- So right here, beef dosa,
and then what you should do
is grab a piece and then open this
and pour it out, right? - Let's take a look.
Let's take a look. - Yeah. So just like that.
- [Both] Oh.
- [Trevor] There's the beef masala.
- [David] It's almost like a beef roast, right?
Woo, it's scorching hot.
- [Trevor] Take some of that.
- [David] Yeah dosa's the one thing you have to eat
right on the spot, right away.
- [Trevor] Little dip in the coconut chutney.
- [David] Yeah.
- [Ruzaina] I'm going for the tomato.
- [David] You're going for the tomato?
I'll go for the tomato too.
- Let's try it out guys.
Oh.
Wow.
Seriously one of the best dosas you'll ever eat.
- I think so. Yeah.
And it literally, if you've never been to Kerala,
this will teleport you there.
- Yeah. - You don't have to go
to Kerala. Just come here.
- [Trevor] The masala's in that beef.
Wow. It's like tropical.
- [Ruzaina] I know.
- It's tropical masala. What an awesome day.
- [David] Thank you.
- So much good food. Thanks guys.
Make sure to check out Ruzaina at The Minority Taste
and David from David's Been Here in the description below.
Thanks a lot for the awesome day, guys.
It was a lot of fun. - It was so good.
I'm so full right now.
- Yeah. Yeah.
- Thanks guys. - So satisfying.
- Thanks for watching. See you.
(David chuckles)