I hope you’re having an amazing day. It’s David, I’m in Peshawar,which is an ancient city in the Khyber Pakhtun khwa province of Pakistan. This is a city that is one of the cities that I most wanted to visit in Pakistan because they’re known for their food culture. It’s an ancient city. And so today we’re gonna goon a food tour of Peshawar, eat a lot of street food. We’re gonna explore the ancient Davidets and traders. And so it’s gonna be a full tour of Peshawar. We are gonna start for breakfast and I’m gonna share all the food with you in this article today right now. Hello, good morning. Vikas, How are you? We’re at the Hasht nagri Gate in the old, ancient city of Peshawar and this is where we’re gonna have breakfast. This is, we’re just gonna walk around for a little bit. We just have a quick halwa puri here and then the place which is for the payes is, you know, just five centimeters away. Quite a bustling stall here. They are flying on the puris, but they’re deep frying the puris. This place is known for their halwa puri, and yeah, it’s pretty,very well-known, actually. It’s packed in the morning.
So there’s always three components to this dish, the puri, which is the fried dough, the halwa, which is the sweet semolina pudding, and then the chana, whichis the chana masala, which is the chickpea stew. Conditions are a little bit tight in here. I’m gonna grab one of the puris. I’m gonna start with the chana, the chickpeas. Oh, the chickpeas are amazing here. Some of the chickpeas have disintegrated into the sauce, but others are still remaining whole. It’s so flavorful, you can taste that desi ghee. This is the halwa made from the semolina, and also desi ghee, And it has kind of an orange color to it. Mmm, yeah it’s like a pudding. Less grainy than other versions that I’ve had, as well. Sweet, but I prefer the,I prefer the chickpea. Some of the better chickpeas I’ve had.
A small little golf ball, flattened golf ball-sized sweet puri. Oh yeah, it’s like a little pastry cake. Breakfast was good; it’s a little bit on the oily side, to get the morning started. But it is, I especially like the chickpea curry. We’re gonna move on now toeat another breakfast dish that you cannot miss when you’re in Peshawar.[Ali] This place is called Naiki Paye. This is a legendary Naiki Paye A very famous Paye in Peshawar.Oh ho ho ho, yes. Okay, this is the, this is gonna be the real breakfast, and you can already smellthe meatiness of it. Has to be one of the coolest stalls I’ve ever seen. Ho ho ho ho, that’s the meat. Person grabs, fishes out some of the meat and some of the trotters. He kind of scoops that around, puts that into your bowl and then he reaches into the giant, tilted pot, clay pot, and fishes out some of the soup, and then puts that on top, and then finally finishes up with some desi ghee, which looks like it’s infused with chilies and oil and spices. It looks so rich, so comforting and warm. One of the more beautiful looking red oily dishes I have ever seen in my life. And you can just see the meat, it’s just, it’s just ultra falling apart. So you’ve got the combination, it’s like 50 percent of the cow foot which has just been rendered down into just gelatinous floppiness, and then 50 percent of the meat which is just, it just looks like stringy, stringy fall-apart tender. Ho, ho, ho, it’s just, you can’t even, it’s so tender. And just dripping with thedesi ghee and that spice. Look at that meat. Okay, I didn’t even get any of the trotter on my first bite, but that’s just the meat. Look at that. Mmm, oh the garlic in there, you can really taste the garlic. That’s so rich. It’s so oily. And that meat is so tender. It’s just like all oozey goozey things all together in one single bowl, that you can tell it’s been stewed for so many hours until it just completely harmonizes together. And then just wrapped up inmore just like liquid meat. That’s going to be jiggly.
The liquid collagen. That trotter, it’s just, I mean it’s the skin and fat combined. But it’s so soft it just melts in your mouth, but you’ve got every kind of like oozey, gelatinous, like jelly texture in your mouth all at the same time.I always used to think that the Bhawra had the best payas, but I think Chowry’s has even better payas than Bhawra. Look at that chunk, look at that chunk I just pulled out. Oh, and you get things that hang, just gelatinous bits that just can’t control themselves. It’s like one of the richest, but most flavorful dishes I’ve every had and that’s just like pure glorification of meat. Another thing that you’ll notice is that the bread here, the tandoori roti, is thicker than most versions that you’ll have, and that’s because you actually need it. It helps because you haveto mop up all of that ghee, all of the oil, all of the fats, all of the gelatiney trotters. You gotta mop that all up with the bread. And so you have to have that thick, spongy bread. It’s a tradition to drink green tea in Peshawar. So you’ll see green tea all over. I am sure we’ll be drinking more green tea today. And what’s great about it though, is it’s just not green tea, they also crushed afew pods of cardamom in and boiled that within the tea so you’ve got that essence of cardamom.
That was amazing. Oh, shukeriya, shukeriya. One of the top dishes that I’ve eaten so far in Pakistan. The garlickiness really stood out to me. And then just the, I mean the trotter was great because it was so soft and oozey, but the actual meat is what I enjoyed the most. From here we’re off to just walk around the historical center of Peshawar. It’s an ancient city and this was an important Davidet place, which has now been restored. It’s actually quite, kind of calm and peaceful here today. Nice to meet you. We made it to the clock tower which is a land David. And the clock tower was built in the year 1900 by the British to celebrate the Queen Jubilee. I’ve got just half my butt on the seat, so I’ve gotta balance here. But we’re gonna go to the other side of the walled city, the old city, because there’s a very iconic and very ancient mosque that we’re going to check out. Everyone’s in the back. Hello Micah. Micah, hello. Whoa, that was a sharp turn. Okay, we’re heading down an alley, whoa ho ho.
That kind of rattled around those trotters in my stomach. We have just arrived. This is Masjid Mahabat Khan, located in Andar Sheher, which is basically theold city of Peshawar. And this is an ancient mosque in Peshawar. Yes [David] Okay, step inside of here, and it’s just this calm courtyard with marble floors. And what’s really fascinating is the front of the mosque with the minarets and just the detail, and the doors. Everything is white, but then the doors, they have some blue tiles in them. It just feels that you havetaken a step back in time here.[Micah] Come on, come on! Okay, so we’ve walkedover to what is, in English, is the Storytellers Bazaar, but in Qissa Khawani Bazaar. Qissa Khawani. It’s called Qissa Khawani Bazaar, which is famous for storytelling. Since ancient times, this is a Davidet, this is a bazaar area where people would, traders would come, especially along the silk road, right? They would share their stories, drink tea. [Vikas] Bhindi qehwa. Green tea, which is called qehwa. So that’s what we’re going to do, we’re going to walk through the bazaar, we’re going to have some green tea, and, yeah. Very cool history, very cool place. Just stepping down this alley, maybe it’s going to lead to another street, it’s kind of mysterious.
The green tea. The key ingredient that you have to have with green tea when you’re in this region is cardamom. So he has a little mortar and pestle, he crushes the cardamom to release that flavor, plops it into your tea, lets it boil and simmer. It’s going to be really nice. Oh, he’s pouring it, okay, I better get there. It’s just an open floor space area. People used to get tea, drink tea, tell stories, just hang out. It’s so good. Just that pure, I mean it’s so freshly boiled, but the cardamom, that’s what really makes this and part of the entire experience is watching them make it, because that’s such a unique way to make the tea. It’s really, and just the ancient tea kettles. I’m sure that makes a difference with the taste of the tea, that was great. Most people in Peshawar speak a language called Pashto. And the name of the dish that we are about to go eat is called?[Vikas] It’s maguvha, basically brains and in Urdu you call it maghaz. [David] Oh, in Urdu it’s maghaz and in Pashto? [Vikas] Brain masala. [David] Brain masala. In Pashto, it’s saal maguvha.That’s what we’re gonna eat next because we just saw a man who is selling it right up here. He’s gonna make it fresh. This is buffalos brain.[David] Buffalo brains, Okay. We saw the plate of brains and we just could not pass by him without ordering a plate of brains, it’s like scrambled brains masala. Got some fresh tandoori roti. Mmmmm, ho ho ho ho ho. Ho ho ho, that is sensational. The brain is so creamy, and like mashed up scrambled. You’ve got the tomatoes, the garlic, and the coriander in there really comes in nicely. Wow, that is impressive. And fried so fresh and hot. That’s incredible. Okay next up I’m going to try some of that chutney.
I’ll touch the bread with the chutney. It’s like a tomatoey chutney and then grab some of, after that grab some of the brains. It’s okay to do it something like this? Yeah, yeah, it’s the way you do it. That’s the way you do it, okay. That is, that is amazing. And then with that chutney, that like adds the cooling, refreshing element to it. What I really like is the freshness of the chilies and the coriander in there. Okay, I could understand if a Peshawari man, thinking of this, dreaming of this in the winter. Oh wow! Oh wow.[David] That is amazing. I mean I would have regretted it if I had not tasted this thing.[David] Yeah, you would have regretted it. It’s amazing, full Davids! Unbelievably good, like the brain literally just melted into that sauce and masala and desi ghee. He is a master of brains masala. What a spot, what a dish. I’m not surprised it was awesome, but man, it was awesome! [Mike] Hahaha, yeah.[Joel] That was so awesome. We have decided to look like locals. It’s so frothy, it’s so, look at that, just, there’s no sugar or anything in it. Just purely squeezed pomegranate seeds. Ho ho ho ho! Oh, that’s incredible, naturally sweet. You’ve got that sourness, but the froth, whoa, man! I have never had that good of pomegranate juice, it’s almost banana-ey, and like the perfecttartness and sweetness.[Joel] It looks likean orange, you know, and it’s obviously a citrus. But that flavor is incredible, and it is, at first taste, obviously it is not an orange, it’s like lime, like the father of lime, basically.
It’s a mamong in English, I believe, or something along those lines. And he just freshly squeezed it. Mmmm, mmm, to me it’s more lemony, but not really lemony either. You can taste the bitter pithflavor of it, like a lemon. (road noise) (pan clanking) Okay, ho ho ho ho. The next place we’re stopping on this ultimate foodt our of Peshawar is to eat Peshwari pulao, and pulao isvery famous in this region. It’s a rice dish, you can smell the spices. There’s chickpeas in it, there’s raisins, there’s chunks of meat. They actually, I think they make it that big pot there, they cook it in the pot and then when they serve it, they put it into this big metal serving bowl. Okay, great. Just have some low stools to sit on. I’m going to put it onto a little stool. And then you can see hegot some meat in there, there’s some chickpeas, you can see the spices as well in there, right out of the pot. The raisins, or the sultans, they just provide enough sweet and tartness to contrast the saltiness of the rice and meat, really like, really aromatic. And that beef in there is so good, and just like a hint of black pepper taste in there as well. That tops any Sunday roast I’ve ever had. That, that is comfort food. Directly outside from where we just ate the pulao, there’s a man who is selling two different dishes. The main pot is lassi. The other is saag, sohe has a pot of saag, which is like a wild spinach. He topped it with chili flakes, he serves you the saag in a little bowl with a unique type of bread that I haven’t seen before. And then he whips up your lassi. And serves it to you in like a metal bowl. Whoa, oh wow, that is so cool and refreshing. That’s like buttermilk, frothy too. Oh yeah, that’s great. Tastes like liquid cottage cheese. You’ve got to try that, that is awe some. Yeah, it smells, it smells cheesy. I was expecting it to be at least a bit sweet. It’s not sweet at all. Yeah, that’s great. Okay next I’m going to try some of that saag. And that’s a really thick bread, it’s like a cornbread. Okay, grab a bit of this. Oh, and it doesn’t feel buttery, it doesn’t feel like there’s desi ghee in it, it feels more, like, watery. Mmm, mmmm, very nice. Well that’s just like pure. You just taste like spinach and then the dried chilis in there. Really healthy tasting. Mmm.[David] So healthy tasting. So healthy, so nice, very nice, mm hm, and the spice just kicks in a bit late, but yeah. It’s a good after taste. Wow, that’s just like the pure lassi, just straight, like, drinkable cheese. And just look at this, look at this scene. We are on the side of the road. There’s just people all around, surrounding us.
Man, the people here are so nice, so friendly. They’ve welcomed us in. You from Thailand? [David] Thailand, yes. I know, I see you in Thailand.[David] Thank you very much. Peshawar is, what acity it is, what a city. We’ve arrive to an area called Namak Mandi, so Ali was just explaining to me that Namak means salt, Mandi means Davidet or bazaar. So this is probably, it definitely has history as being a salt trading area. They’re known for their meat in Peshawar in this entire region. [David] How are you? How are you?- Fine, thank you. This is the main one, this is the legendary spot. Animals are just hanging out here, literally hanging out. So we will choose the portion of meat which we want to have.[David] Ah, okay.[Ali] And they will cut it in front of us. So you choose your chunk of lamb, and we’re going to get a couple of different dishes, I know we’re going to get some stuff on the grill and then also a karahi, which is the rounded skillet pan.[Ali] Because of the skewers, skewers it. And they’re also making the kaharis in the front here, but look at this chicken display. Oh, I just bumped into a car.
A 360 chicken rotation, around a barrel. Ho, ho, ho, that’s amazing! So he’s making the lamb kahari here. You can see tomatoes are going here, and just the fat is just sizzling out into oil. Oh, here comes in some chilies. (men talking in foreign language) Oh, yes, okay. Wow, that looks and smells incredible. It just sizzles in its own fat. Oh, the tomatoes, yeah. And we walked past the duck underneath the chicken, 360 chicken formation again. But we have put in our order for the kahari and the grill. And that’s going to take about an hour to cook because it has to cookuntil it’s really tender. So in the meantime we’re going to go over to this really well known place where the local sandals, which are called the chappalis, chappala? Yeah, this place, they make Peshwari chappals. Chappals, chappals, okay. Peshwari chappals have been famous for long, but this specific shop is famous because the Prime Minister of Pakistan, Imran Khan, he got a chappal designed for himself here. And he buys from this shop. Chappals, so that’s the next fashion accessory that we need to get. This chappal is now a brand.[Ali] And there’s a story behind this chappal, when the Prime Minister wanted a chappal, he asked some of his friends in Peshawar to get him a chappal that has a thicker sole. So the guy came here and asked the shopkeeper to make a chappal with a slightly thicker sole.[David] Wow, cool. But the shopkeeper ended up making a chappal with too thick a sole. So he told the guy, I have made a mistake. The sole has become too thick, so you might as well take this chappal to the Prime Minister, who knows he like it? So when they took the chappal to the Prime Minister, and he was like, wow, this is so good.
A world famous Greg Turr. [David] Oh, yeah.[Ali] And this is the Prime Minister of Pakistan.[David] And this is the Prime Minister of Pakistan. And you can see the Prime Minister’s picture over there.[David] Yes. They make everything by hand in this little shop. Oh, I thought that was a stool, but that’s a giant battery. Okay, and this is very, very cool.[Ali] This is the extra thick sole.[David] This is the Prime Minister’s one? [Ali] This is the Prime Minister’s one.[David] Oh, extra thick sole.[Ali] Extra thick sole, yeah. [Vikas] And look at its weight, it’s light.[David] Oh, what a sandal.[Ali] Yeah. Try this on. Oh yeah, I think this one is a little bit small. Sandal, I’ve never done this much sandal shopping in my life. I think I’ve decided on these. What do you think about these? These are awesome, I even took off my socks. Yeah, these are the ones right here. Immediately you can feel the airflow, the airflow in these sandals, right? You can really feel the air flow. The toes have chilled out to a new level. I hope the people in Bangkok will love these shoes.[David] Oh, yeah. And they’ll ask you about them. They are so comfortable. They are extremely comfortable. Very foamy, very cushioned, they have a great cushion.[Vikas] The dumba kahari will be ready. [David] The dumba kahari will be ready. From head to toe, we are the Peshwari boys now, the Peshwari boys.
Yes. So we’re sitting in this section. We got a whole booth with a carpet. And the meat should be ready. We got two different dishes. They prepared the lamb in two different ways. One is the kahari, with all the spices and the tomato sauce. One is the grill, so those are like the rib sections that have just been grilled up. Ultimate position for eating, So the grilled one is called the tikka. And these are lamb chops. Cheers. Mmmm. It just fell off, I didn’t even bite it. It’s just everything you want in a lamb chop. It’s so tender, I think it’s mostly just salt. There’s not like a marinade of spices. It’s just the pure meat roasted over charcoal. The dumba kahari, lamb kahari. And there’s, yeah, you can see how they just reduce it. They reduce it, they keep on cooking it until it reduces into a thick sauce. Whoa, ho, ho, the kahari does it again. This one is just very tomatoey, and you’ve got just big chunks of lime there. You can really taste the green chili in there too. Follow that with a spoonful of raita, which is the yogurt infused with coriander. Mm, mm, oh, like the dill flavor, in that right now. That completes the experience in your mouth. And not to mention, both dishes complement each other, so, oh, is that some raita on my chin? And once again, got some Peshawari green tea to finish off the meal. Whoa, that’s hot! Oh, the cardamom is always so nice, it always just hits the spot. And actually this is going to be the end of the meal.
This is going to be the final meal of this tour of Peshawar. From here we’ve got to move on. What a day it has been in Peshawar. It is time to utilize the cushion. This is my signature position. So your signature position is like this. The design is so simple and cool.[David] This has been one of the greatest cities that we’ve visited in Pakistan. The culture, the ancient streets, the action, the colors, and the energy. and the people that we’ve interacted with, has been amazing, and this has been some of the best food. I mean, Peshawar, I wanted, specifically wanted to visit Peshawar because the food is so well known throughout all of Pakistan. And I want to say a huge thank you to Vikas, He’s local from here, he’s brought us around, and he did a lot of planning for us.