Good morning, I hope you’re having an amazing day. It’s David. I’m in Karachi, which is a mega city in Pakistan along the Arabian Sea. This city has some extreme food, and food in the masses. And so, today I’m meeting up with my friend Ali and Shahrooz, and they’re gonna take me ona Karachi street food tour. We’re gonna eat some unbelievable Pakistani food. This is going to be the ultimate street food tour of Karachi. David We just arrived at the first air crowd. This place is called Javed Nihari. We’re here to eat a very specialty. How are you this morning? It’s called nihari. It’s like a meat stew. It’s so rich, and this is one of the best places in Karachi to eat it. There’s a couple different components to the dish. So, he first scoops on the meat, then he scoops on the thick, rich stew, and then some of the red oil Desi Ghee on top. Everything here is just massive, and they have these, they’re like podiums where they cook the food, where they serve the nihari, but then also the bread production.
The star of the hill is the Sheebow, which is a type of bread I’ve never seen before, then the really interesting part is when he takes it out, and then I think that’s just a pan full of water and a brick. Just sprinkles it with water, and then this is the finished product. That’s unique. We’re all here. We’re all ready. This is fun. This is the crew for the day. The Karachi street food tour, the ultimate street food tour. Let’s tear into the bread first, and this is that special bread, pull, and, yeah, that’s amazing. I’ve never seen water sprinkled on bread. Now, the nihari, this is the signature with the bone marrow, with the meat, a little bit of. Oh, it’s just ultra tender. Article, and you wanna kind of balance a little bit of that stew along with that Desi Ghee. Oh, wow. Wow, you can feel the chilis in that, and then the bread, it is almost like croissant style, like pastry dough, and then the nihari has almost like a cinnamon infused taste to it. You got a sprinkle it with ginger, fresh ginger, and fresh chili.
This is one of the joys of eating nihari. With the lime, that give sit that refreshing touch, and the fresh chilis. That is a generous chunk of the cow brain. Oh, look at the creaminess of that. It looks like cottage cheese. You’ve got creaminess, on top of richness, on top of richness, on top of creaminess. It’s so creamy. This is one of the hardiest breakfasts you could possibly have in the world. That is not a dish you wanna eat every day because it’s so rich, but once in a while, that will just satisfy you like nothing else. Thank you very much. One of the greatest things about being a food lover in Karachi is that it’s such a mega city, and it attracts people.
People live here from all over every single tiny region of Pakistan, and so you’ll find food from every region of Pakistan within Karachi. Where are we heading next? Burns Road. Burns Road? Okay, and Burns Road is really known for its extreme food, right? We just made it to Burns Road, and it’s kind of quiet today I think because it’s a Sunday, but one thing you’ll notice, and one thing you’ll love about Karachi are the buses. They kind of look like they’re on their last leg. They’ve been well used, but the decoration, they’re so artistic. It’s such a culture of the buses. It’s so cool to see, and as you just drive by, you can just see so many different designs Okay. Oh, yeah, wow, this place is just bumping.
This one is the Arabian Paratha, and yeah, it’s similar to things you’ll find all across this entire region. He flattens out the dough, he fills it with that mixture, and then wraps it up into a pocket, and into the oil to fry. It’s shallow fried. I love the one handed egg drop, and then he takes the spatula, and just like flattens it into the meat. So, he just cut it in four pieces. It’s kind of like an entire mint, chicken omelet within the fry bread. Oh, it’s hot. Thank you. We didn’t have any chair sat first, but the kind guy just brought a chair over. Thank you, man. Thank you very much. Okay, convenient. Did you taste? I’m getting literally like whole. It’s how they leave the cumin seeds whole, like, every now and then, you get a whole crunch of a cumin seed. It’s so good. So interesting. This is actually quite Arabic, but it’s very mild in spices. And he’s serving tea, right? Nice. Out of a bucket. He is performing for us.
That one is kind of like a sweet yogurt with little jellies in it. We’re just walking past, and we just smelled it, and saw the giant copper pot. He’s serving biryani, and we just decided to get a small plate just to try. We’re all just gonna sample it, but this is such a cool place underneath a tree. And he conveniently has some tables out here too. Just try that rice first. It’s such a long grain, such a fluffy rice, and what I can taste, it tastes like it has adry lemon flavor to it. What’s really good to me about this is that dry lemon flavor, the aromatic foundation of this biryani. And this is just such a cool spot. I mean, you see the big, copper metal pan, people are hanging around. This is a great spot. Very good.
Liaquatabad Okay, that’s the name of this area. This area is so congested, and there’s so much action going on. I mean, it’s one of those areas where just everything is exciting, and something is fascinating everywhere you look, the energy, the excitement. Their shit’s called Nali biryani. Now, Nali is the bone marrow in biryani. We already actually sampled some biryani earlier this morning, but this is Nali biryani, so it’s bone marrow biryani. He just took like shovel fulls of the bones, these are beef bones, and dumped them into the spices which are already simmering. It just like shattered into the giant pots. Wow, that smells unbelievably good. And now, that’s just gonna simmer away until the rice is fully cooked, and everything has mingled together in the pot. So they’re making the biryani down the road, but then you walk down the road here, and this is where they’re serving it. As he’s dishing it out, with every spoon that he grabs, he hits the spoon on the side of the pot.
He hits the side of that pan so fast, like my eye cannot even follow it. I’m like trying to film, I mean, I’m looking in my screen filming, and I cannot actually follow him hitting the spoon on the side. It’s something to quickly mention as they dish out our biryani. There are two spots. They both have, I believe, started around the same time, but both serve the Nali biryani. The more well known spot is actually across the street here, but they happen to be closed on Sunday, but then they built this like indoor dining room, but this place, what’s this place called, Ali? Mudri Biryani. Mudri Biryani. Mudri Ali Biryani.
I think they’re serving our plate. It’s not even a plate, but this is an entire metal saucer, but, wow, the heaviness . Before we empty out the bone marrow, let’s just try thatrice, that fragrant rice. You can see it’s fluffy. There’s chilis in here. We saw those chilis floatin garound in the sauce. Oh, the black pepper in there. That’s the first spice that I notice. Hassam is gonna help us with the bones. Oh, there it comes. Dude, I can’t believe that actually works. I’m just amazed at how much marrow just came out. That just splattered all over the biryani, and they’re still getting more. Just like pure, butter whiteness just coming out of that bone, and we still got one more. Okay, I gotta try it. It’s just like dripping with oil. It works. Like a worm just fell out.
Gotta hit it hard, man. Gotta hit it harder? Rice is kind of flying. I can hear pieces rattling in there. Oh, there it comes. My fist is getting sore, but I guarantee, this is one of the most fun meals you will ever have in your life. I’m kind of like just splattered in spice and rice. Wow. More is coming out. He’s looking at And you can see the whole spices. There’s cinnamon, and I noticed the star anise in there too, but we gotta make a marrow bite that counts next. Let’s go in, guys. Oh, hello. It’s still so hot. It’s so delicate. Marrow bite. Cheers. No way. The marrow makes butter feel tough. That’s how soft and melt in your mouth it is, going from solid to liquid on your tongue. I need a marrow chunk bite on that bite.
Biryani is one of my favorite, favorite dishes in the world. That is easily the best. It cannot be described how much flavor was in every bite. Ali, what did you think? It was amazing, and I’m not very regular with marrow, but I think marrow and biryani make a perfect, lethal combination. Very best food, biryani in the league. It’s blown me away. I have a renewed sense of energy right now. We tried to pay. They would not accept payment. They wouldn’t take money from us, so they gave it to us. Huge thank you to this spot. That is amazing biryani that will just blow your taste buds. Wipe the sweat and the marrow coming out of my pores. Article. That was a game changer, a biryani game changer in Karachi. Article. You add this channel. Yes, I will add it, I will add it. Great, nice to meet you. [Young Man] Thank you very much. Thank you very much. We are all Pakistani, left to all 20%, all people. Thank you. Very much. Thank you. Okay, see you. Awesome, really, have a great day. Thank you. So many friendly people, and we had to actually stop to ask around because there’s so many alleys, you can get lost. It’s a maze back here, but the next dish is supposed to be somewhere around the corner that we’re gonna try to find. These are vegetable salad, and he puts masala on top of this. After having so much and biryani We need some vegetables. We need some vegetable. And he is a master slicer. He chops up the cucumber. He’s a machine slicer, just amazing, amazing chopping skills, and what’s amazing is how he cuts the onion in like a floral blooming shape. Street Karachi vegetable salad, it felt like the right thing we should do after eating that much bone marrow in the morning.
We need some vegetables. He has some of the most amazing knife skills I’ve every seen. That is what you called hand chopped salad. One more thing I just noticed, the vegetables are sitting here on the cart, but he’s using a wind screen. This is a car wind screen, piece of glass, a windshield to hold the chopped vegetables as the counter top. The counter top is a windshield. This is a first for me. okay, let’s try some of this salad. The plate is in the cart. Quite a few people surrounding us, but let’s try this salad. It’s so awesome. I got an onion and one of the cucumbers. The masala and the lime juice, and it is so incredibly fresh tasting. These carrots are almost red, so sweet. That combination of the masala and the fresh squeeze of lime, though, that’s what makes it. Amazing. That was one of the, byfar, the coolest salad ever, but what a man, what skills. Actually, we didn’t even make it to the right place.
The place that we’re going to which serves fish katakat is actually right next door here, and you can here the clanking of the pan. But it’s usually made with a variety of meats, and especially organs and brain, but this one is made with fish. The aromas, and the steams, and the smoke just pouring off of that gridle, andthen he makes a fresh batch, serves it, like as soon as it’s ready, he serves the entire thing and starts the process again. Wow, this is next level food. I think I got some chili smoke to the eyes on that batch, but this is the stall, this is the place, and then across the street, they have a seating section. Hey. Hey, brother. Hey, how are you? How are you? Nice to meet you. I was just watching your article in the morning, and I was thinking how can I … you’re not coming to Pakistan. Thank you very much.
It was a surprise for me. Awesome to meet you. It’s a complete surprise for me. Thank you, thank you. What is your name? Yes. Great, very nice to meet you. I was watching your article in the morning. We met the owner, really threatening man. He’s like one of a kind here too. He’s the only one that makes the fish Katakat. It’s served with chapati, so we’ll just try the fish first before we dig into the extra chutney. Oh, wow. Oh, that’s masterful because the fish is deep fried, but then refried on the hot plate, it has this like crunch around it. Unbelievably good. That’s just like a fish, spice full mashup. Oh, look at that chutney, next bite. It looks like coriander and chilis, and you can smell the mint, I believe, in there too. It’s like full of herbs, actually. You think it’s just pure chili, but it’s actually full of herbs.
We got a refill. The ultimate bite, fish, then scoop up some onions on top of that, extra onions, and finally that unbelievable chutney. That chutney, you could drink it, it’s so good. And one more shout out to the salad man across the street, so friendly, so genuine. His cart is right in front. He walked over here, and gave us an entire plate of salad just with a smile on his face, and just dropped it on our table, and he has such fresh vegetables. I could not be happier. One of the greatest her chili sauces I’ve ever had. Chutney is amazing. That dish just blew my taste buds away again, and that chutney, paired with that chutney, you will not go wrong. Karachi is just exceeding, blowing away my culinary expectations. Oh, first we’re buying what? We are buying Sherwanis. Oh, yes. Okay, we’re buying some clothes first. We’re going shopping for clothes first, and then Ali has set up something very unique. It’s gonna involve some livestock and some milk. Nice to meet you. Pleasure to meet you. Thank you. Come again, and again, and again. Start blogging, man. Start blogging. This may be one of the greatest clothing investments I have ever made in my life.
There’s also a vegetable dish, which I think this is just a bonus. I don’t think this includes dairy, some kind of a local vegetable. Thank you. It’s so good. It’s rich and creamy, a little bit of cardamon in there. Thank you very much. Thank you. As we were leaving, they informed us that within this colony, there’s 700 to 800 thousand cows and buffaloes. That’s a magnificent amount, but what’s amazing is that it’s right within Karachi. It’s an entire colony, and that it’s so decentralized because every family just owns an amount, and has a little dairy farm. Huge thank you to Mr. Shakir for showing us around, and to Ali for setting it up. We experienced an ultimate Karachi traffic jam. It took three hours. We were stuck in a traffic jam for three hours it took to drive here. It’s called Dua Restaurant. It’s like a football field sized seating area. They have a massive barbecue section, and a massive Karachi station, but this entire restaurant is going up in a billow of smoke and fire. What an atmosphere. There are just cooking meat for the entire sports field in the front. Wow, what a spot.
This is one of the most impressive assembly line cooking stations I have ever seen. They are just flying on the Karachis, just like bubbling like a lava, curry sensation in the Karachi, and that goes straight to your table. The mixed grill has just arrived, and I just have to pick up this platter for you to fully appreciate it. It is like the size of a baby carriage. Look at this. This one is the Fran Karachi, so I’m gonna start with this since it’s right in front of me. You can just see the little prawns, the Desi Ghee on top of the chilis, and the ginger. Oh, wow. Oh, it’s so spicish. You can taste all of the dried spices in there, the cumin, the chilis, the little prawns, the ginger. We were just talking, there’s no recipes. I mean, they have a recipe, but no measurement. He literally just takes that spatula, and just like sprinkles in the spices, and gets it perfect every single time.