American Eats Pakistan!! From Street Food to Strange Food!! (Full Documentary)

in this five video series you're gonna witness Pakistan and Pakistani food like you've never seen it before oh okay so many things I'm not expected that are happening right now here in this country of 220 million you'll find an incredible culinary range no matter which street you go you'll find tons of amazing street food from fiery street food in Pakistan's mega cities four kilograms over eight pounds of meat we have to eat the whole thing we you have to eat most of it I have to eat most of it to rare Village food in the northernmost mountains of kunsa Valley he's gonna take off the lid and we unveil the most magnificent pot of yak and rice I have ever seen in my life it all starts after dark in the food lover city of Lahore it has finally happened after years of planning I'm in Pakistan baby I'm here right now with my man Chevelle we're at a restaurant with about seven Tawas these huge cooking platforms that are slightly recessed it's a perfect place to kind of shallow fry food here they're making chicken but not just any chicken this is a super spicy chicken tonight I'm going for their best seller the fiery mouth melting tawa chicken before hitting this oversized flat top the chicken's already been par cooked next they add their own homemade Masala containing white pepper black pepper Ginger saffron and yogurt then add Supreme quality cooking oil what makes this dish special isn't the supreme cooking oil or the Masala it's this a heck glow of atomic level green chilies next add lemon and cook until all the flavors blend together becoming one glistening fiery red hue [Music] finally when it's ready to serve the chicken is wrapped in a chapati and sent out into the world this dish started with this restaurant Arif charhara and this restaurant started over 40 years ago we have the bread and we're digging straight do you actually eat the chilies yes of course okay is that respectable all right I'll give you that she'll give me that all right [Music] oh [Music] cause you can't stop eating it right even if you're burning absolutely a flavor explosion and then uh like the Aftershock you taste the lightning and then you wait for the Thunder yes oh that's pretty good [Music] when you bite into the chicken first you taste oh what is it like a little bit of a charging yeah I think it comes from the tawa in China what they would call walk hey like tasting the wok it's like tasting the tower I want to really load this up let's do it I gotta go bigger I gotta go bigger load it up I want to earn your respect I can get the respect of a local we add more chili is that good oh are you sure oh my God we have a winner oh my God [Music] I want to say I'll regret that later but I think pretty soon yeah wait we're down to five but it's so good it's so addictive luckily on the side we have a tiny bowl of yogurt to cool us down uh you would hope joining me on this epic protein pilgrimage um you need to Chuck it down she's a culinary student and a fashion vlogger based in her hometown of Lahore I'm here for about a week not a long time but it's enough to get a snapshot of food here at Pakistan now I know not a lot of people know that Pakistan and India used to be one country called Hindustan yeah I've been in India a lot I've had a lot of food there but what would you say differentiates food in Pakistan from India I think Northern Indian food is very similar the kind of food you get in Punjab or Delhi Amritsar that's very close to the Pakistani food but South Indian food or Bengali food that's completely different so the common factors I think would be that their bigger meat we're big on meat they're big on oil we're big on oil is that the prayer yes about how long does that take three minutes this is a Muslim Nation what percentage of people here would you say is Muslim nearly all nearly all yes very very small percentage of minorities India of course is a big population so the diversity is much more too not just religion but you know the different regions have a very distinct culture so it seems the other big difference would be that everyone's eating Halal here so uh no pork although not much pork in India anyways also in India they don't eat so much beef okay so that's a pretty notable difference right there all right this is a good start we have a lot more to see our street food Journey has led us here a one-of-a-kind a la carte menu what time do restaurants close here 2 A.M yeah only here you're pointing to the body parts you most crave oh that's the fact if uncertain it's always good to start with the sheep butt fat hold on I recognize this I just came here from Uzbekistan this is a fat tail sheep this is that this is called the Dumba just the tail oh so we got the whole animal the Dumba is like the foundation of Uzbek cocaine so many dishes start with the fat that kind of melts off of that and then they cook in the fat is that what they're doing here that's what they're gonna do here yes all right a typical order should contain a variety of meat cuts for a more Dynamic flavor and texture experience this is one kg some fat some neck some joint and it's going to be delicious how big do they go because some of those pots are quite big they have an option of going as big as four kilos also four that's 8.8 pounds yep along with the meat the real locals know that certain sheep organs must be specially requested you know like the secret menu at in and out that's kidney right that's kidney and that's testicle do women eat testicles in Pakistan I do so great what do you like about the testicles flavor and how they make it and also can I say the mouse for you yeah yeah I think you just did I did with our meat ready we head to the fire pits we're highly skilled smoke tolerant chefs juggle over a dozen cast iron pots at various points in their cooking process these guys are seriously impressive Chef how do you handle the smoke he's used to it how long did it take him to get used to it he's been doing it for 18 years holy cow welcome to Ilyas Dumba Kahari we've learned about the Dumba now this is the Kahari so is it frying is it boiling I would say it's between grazing and stir frying and also stewing a little bit four kilograms over eight pounds of meat we have to eat the whole thing we you have to eat most of it I have to eat most of it we add salt then green chilies for spice ginger for aromatics and tomato for acid I'm sorry that India is my only point of comparison but there's usually an onslaught of ingredients like 15 spices would not be enough in India but here it's essentially maybe four different things contributing to flavor on average about 700 pounds of meat is cooked and consumed here each day serving over 1 000 guests but it's not just about the Kahari tonight the charcoal grill is also full of action so I heard this is really special you won't find this anywhere this is also from the Sheep the liver wrap in fat oh I've heard of this this is like call Fat it's like the fat lining from the animal exactly right can we try a piece yeah we can have all of it he seemed like he was yelling at you no no he was happy oh okay he's very aggressive with his enthusiasm [Music] oh these all looks so dang delicious wow I've heard that you should only eat two at most or it'll give you hot flashes even even if you're a man I don't know how that works but the flavor it's really really hot it's so cheapy the liver is nice it's super warm the fat on the outside is Juicy and it gives you that first hit of flavor when you take a bite into it absolutely but also a little game if you're a fan of the gaminess I do I do like it that's your appetizer we're gonna head in and eat the big four kilos next [Music] right here the king tons of different cuts in here you kind of just have to go piece by piece and figure out what it is oh oh wow it is so juicy I'm not surprised because he cooked it so long but I just couldn't tell it's gonna be tough is it gonna be tender very tender over here so this is called the pishaverina and also known as a hamiri roti it's a different way of making it what's the difference between this and a non because it looks like a non and not so much like a non-don which is what you're the treatment of the dough are they more hostile towards it they treat it badly foreign it's interesting because you said maybe there's a ton of differences between here and India but I've never had anything like this in India this is wildly different because this is from the Northern parts of Pakistan that's good I used to love that as a kid I used to fight everyone to get all the metal should we try some kidney okay let's do that Livery but not kind of like dry like liver really nice and moist oh how do you identify it it's small that's one way yep there's something about the sauce and the cast iron it's made it really dense so it's not like fatty and jiggly that's the part that bothers people because the moisture has gone out just cooked at such heat I bet this is one of those Foods you could give to people and tell them halfway through by the way you've eaten 17 testicles and they'd have no idea it's so good I'm very impressed this is just our second location we have a lot more to see still let's finish this first I try to get out of eating eight pounds of meat but no love [Music] thank you so much for making it happen thank you so much for coming you'll be long awaited meet Ali a Pakistani man on a mission to introduce his country's Cuisine to the world we were going to come here before coven and then covet happened and that was not on my calendar at all he's the reason I'm in Pakistan for this series but of all places why start in Lahore lots of many cultures from different parts of Indo Pakistan continent merged here so you will find A Taste of India you'll find a taste of Middle East embrace all the spices all those cultures and made it its own and Pakistan needs to distinguish itself from India when it comes to food they are very high on spices here you find spices a bit more moderate and we love our meat yeah if we're the meat lover Pakistan is your place [Music] the street food Journey continues this is after dark in Pakistan right now we're in a new joint a new location I'm with Avid and he is saucing up some of these fish this is rohu It's a local type of car freshwater carp the rohu fish is marinated with a paste consisting of garlic ginger corn seed cumin chili and salt it marinates for two hours from here it's gonna head to the fryer we're gonna fry the heck out of it and it's gonna taste delicious question mark I'm not sure I'm gonna find out pretty soon [Music] has been selling this very same recipe for over 50 years starting as a cart and evolving to one of lahore's bus stop destinations we've been a bit sheep heavy and this is something refreshing something light very light we break the bread and we dig right in and also I have to warn you it's going to have a lot of these small fish bones oh that looks nice you have another bone in there by the way oh thank you save my life give it a little bit of a dim this is a Tamarind sauce hmm oh wow that's a lot of flavor it's interesting because we're talking about Pakistani food versus Indian food here it seems like they're more likely to focus on just a few ingredients and really concentrate on just those flavors so I tasted garlic I tastes cumin I gotta taste each individual spice one of the very good chefs that I've met in my life said that a good dish only needs five ingredients oh yeah that's it any more than that and you're making it too complicated sorry subcontinent of India oh yeah if you get a bone in your throat what do you do get somebody to do it really depends on the size of the balloon so you can also throw up sometimes these are great tips yeah overall it's quite delicious carb has a bad reputation for being muddied and uh earthy because it's a bottom feeder but here it's quite delicious I don't taste any of that it's an aggressive fish with an added tune and so you have to treat it just as aggressively and that's what they've done here it's magical because it's hot it's steaming it's crunchy and the flavors just come out so powerful we have one location left which just down the road we should head there now we finished this before after we finish this entire thing for sure we will do it off camera what you know about Pakistani chicken I know what you're thinking you already saw it in the beginning of the video no this is completely different right here we've come to another restaurant and Men rotisserie chicken but not done with a machine no this is done with the touch of a human this man right here oh we're holding hands out in this street side rotisserie they marinate whole chickens for 24 hours smoking that in a vinegar and spice blend containing green chilies garlic ginger and whole spices when it's time they're stabbed and skewered over hot charcoal for about an hour [Music] each skewer has one chicken on it look I'm like a samurai but with delicious food on my sword and this oh I just scared it it peed a little bit after roasting and scored and deliced with lime and Masala this chicken pairs best with basmati rice cooked with carrots mint dried dates and saffron you'll only find this creation that Khalifa Balochi Saji serving over 1 000 customers every day for the last 18 years gosh you know it's our last location here we've had some chicken and we have some skewers too these are beef skewers this is beef Kebab Kebab I should say there are two types of Kebabs you'll find in this region the shish kebab refers to seasoned cubed meat that's skewered and grilled then the seed Kebab that's minced meat carefully shaped on a skewer by hand and blasted with hot charcoal heat until they're dripping with flavor with kebabs here beef is King ground up along with oil onion ginger garlic green chilies and condensed milk I'm gonna just eat it plain to begin with [Music] that really nice so delicious there's so much flavor spicy but there's so much seasoning that it becomes a texture within the zika box like I'm chewy on ground spices I'm gonna try giving it a little bit of a dip this is coriander yes and mint with yogurt oh yeah you're dirty yep and that's gonna balance off a little bit of the overpowering of the spice this is like heartburn and this is like Pepcid AC Yes somewhere in the middle it temps down the spice of it so it's not so intense it's called a seat Kebab did the sea people invent this no no all right that was a dumb question no it's not stick kebabs a skewer I feel bad for my audience watching right now it's one of the best flavors and it's something you can only get you know in this type of environment I mean you could probably go into a restaurant with air conditioning too and a little bit of sound proofing you have to come to a place like this to Lahore side it's made fresh they are not playing as safe with the spices it's really spicy that brings me this right here the chicken on a huge bed of Biryani that's not Biryani Biryani is very spicy China Taste Middle Eastern okay we have our chicken right here they ripped open the chest just spread a bunch of seasonings in there [Music] oh there's plenty of Masala on there it tastes like pure salt and red chili powder and cumin wow that's a lot of spices you need to have it with the rice that's got a really good balance sure I think it's the same is like that long grain Biryani rice yeah the basmati rice is the same I love the texture of that I love how it feels it's almost like eating little short noodles sometimes oh yummy it has been a pleasure sharing all this food with you and getting really my first taste of Pakistan with you I'm so glad thank you so much thank you so much [Music] today I'm on a mission to hunt down the body part the feet are full of tiny Bones the off Cuts oh my gosh the ovals this is like game on game all cooked up in unique ways to create some startling mouth magic it's like when your life flashes before your eyes except for this goat's life was flashing through my mouth it all starts with a hearty breakfast good morning from Pakistan it is day two we're back at it and we're starting with a pretty tricky breakfast pretty much before the sun comes up people are coming here for this is filled with goat heads split into three parts the brain the cheeks and the tongue I've never seen it displayed this way but it makes sense it's early morning you can't handle a whole head so you can choose which head part you want this heady meat has been stewing in red chilies cumin lemon and Liquid Smoke since 4am this morning all right cut number one this is where uh here the cheeks cheeks Meet The Man Behind the meat Mr honey he's been cooking goat heads here at Elsa Hot Corner Temple since 1963. all right goat jigs right here I don't know if it's both cheeks or One Cheek I do see a dimple though that's nice oh my gosh okay so here is the tongue but honestly it's more than the tongue every muscle that comes along with it is in there too it's going to be juicy and juicy there's one more part here oh take a look it's brain for breakfast but he's gonna open it up for us so he takes a knife he finds the exact right pain points Olive yes just like taking out some bone marrow he's pounded out the brain it looks like if you ride a motorbike with no helmet in Pakistan nobody wears a helmet on their bike it's gonna be like them guys wear your helmet or um down to you this is brain for breakfast it is one of the most unique breakfasts I've seen anywhere I love that when people wake up here they just build metal this is Hardcore early morning food it's heavy it's interesting unique body parts and I can't wait [Music] have you ever had brain this early in the morning of course I'm from the water to explore lahore's most unique meat offerings I've enlisted the help of a local Chef Rabia so is this a common thing even for ladies doesn't matter if you're a man or a woman lahori's love having breakfast let's jump into it so we have some bread we have three different cuts of head on the side here buttermilk what is buttermilk buttermilk is a fermented dairy drink here they mix it with sugar and beat it until it becomes thick and delicious [Applause] oh the cream has literally rised to the top here that is so good and so heavy well we're just getting started oh that's delicious starting with cheek I'm trying to figure out what these bunny ears were that's the mouth so I'm literally holding it by the lips right now don't eat me get some of my juice in your mouth so try it out oh that's very nice it's very pleasing it has a nice mouth feel something people say who review Ed Fields coming up next we have tongue this is what I mean like it's not just the tongue it's also all this connective tissue behind the tongue that stuff is delicious and it's different than the tongue itself cheers you know that enters a good flavor but you do have to proceed with caution because there are a lot of bones in there and I thought it was just shattered fragments maybe from the guy who acts this down but no it just happens to have a lot of little bone in the back of the tongue area this is the tongue itself the tongue has no bones I'm gonna peel it open and reveal that soft goat Pate inside try it out it's not getting you at all clean but cold a heavy taste oh that's yummy let's move on to the brain this is the skull that's holding the brain I think I can just remove it by hand I'm going to tap it and see it just leak out onto the bread like it's giving birth that is a lot of brain cheers it's so creamy Frozen tastes like grain but then it gets really Livery very heavy but it has some nice flavor to it I think maybe I just put on smidge too much I'm gonna have one more and I'm gonna reduce the brain matter give that a dip [Music] genuinely enjoyable I love it how long have you lived in Lahore well I'm originally from here but I grew up in the Philippines but I've always had a connection to Lahore we've been coming here every year my entire life and I returned back from the last two and a half years when you came back to live here full time what do you notice that people from here don't notice about the city so I came in as a chef so over here what I find is the food is very neat focused but highly balanced as well and people genuinely care a lot about their relationships with each other and their relationships with food so that is something that I think goes unnoticed over here because people are so just used to being themselves but someone coming from the outside will notice that Hospitality really well if that breakfast didn't do it for you next up an underappreciated awful offering prepared by chefs who are good with their hands and good with their feet too Arlene I'm still in Pakistan today I'm focused on some of the more exotic unique Foods featured in the city of Lahore as I travel around the world I really enjoy looking for the foods that some might consider exotic because it always has a story that comes with it but we're also in a country where people eat just halal food so most of the food is going to be not so many lizards and reptiles and bums can you think of anything here that is a bit out of the ordinary especially for a Westerner this is Aldi I call him The Unofficial ambassador of Pakistani food and he's the whole reason I'm here when it comes to food we pakistanis are very efficient every organ is used to prepare the food so that you can call exotic one interesting thing about it is that whichever organ you eat your own organ is gonna get strengthened so for example if you eat goat meat probably you're going to run marathons what about the testicles again a marathon is there anything in Lahore that was too strange or unique for you I haven't tried goat's stomach yet and you will try it so you are about to know more about the organ me even here they have a very unique cut of meat you don't find it everywhere you go but they specialize in this somewhat strange offcut here could you pick these up for me yes get a load of that these are two goat stomachs they are huge I'm gonna give it a little bit of a snip and so this is one of the hardest ingredients to cook with because it is so incredibly gaming some people themselves because they consider that gaming but this is like game on game but soon hopefully they're gonna work their magic here it looks like they know what they're doing the dishes they're preparing already they look delicious so let's see what they can do with this after the stomach is cleaned it must be cut down to size and if your hands are full you could always use your feet is goat stomach a common ingredient found in restaurants here in Lahore this is zeeshan Ahmed head chef here at all refresh truck not so much but definitely it's one of those dishes that people make at home giant culture cauldron Bara Masala a spicy broth made from cinnamon cumin fenugreek garlic onions and tons of oil what is good about the stomach it's really good for your liver and it has really great health properties that's why people enjoy it a lot which is good because I drink way too much will it help her then nice after six hours of stewing it's ready for the next step where it sizzles on a skillet with ginger black pepper and coriander the tough part about the goat Summit is the Taste is very powerful so do you try to cook that taste out of it or do you Embrace that taste basically to erase that flavor that is not that enjoyable these guys wash it upwards of 15 to 18 times that's really what it is whenever you have any kind of oscars it's about treating that really well and with respect so I see that happening over here all right I'm excited I can't wait to try this out flipping goat's stomach yeah we're really going hard today and how was I like for you seeing somebody cut with their foot I think it's good to have three appendages at work otherwise you could only cut with two hands I hope in the bathroom it says employees must wash hands and feet we have it here it looks good thank you is it just none it's not none so it's a non-nun I'm going to start with just something try it out [Music] all right come on oh I like that way more than I thought I would I like it too oh it's spicy I like the spicy yeah the goatiness is still there but the way they season this it's like they're working with that flavor and it's not overpowering but it does blend with the other flavors in there and a lot of the flavors that they put in they're very conscious about which flavor comes when into your mouth so you have the warm spices for splitting up then you get the meat flavor then you're left with the spice so each bite is a whole experience and that comes through a lot of like education that these guys have doing the work that they do I can see they really take pride in the food all the steps they went through here I'm really impressed this is Lahore this city goes back centuries and evidence of its history can be seen and felt everywhere this is the capital of the Punjab Province it's also the second largest city in this country the platter and clamor the pure raw energy takes me back to cities like Dhaka or Amritsar the difference is in the details henna dyed hair Muslim skull caps known as takiyah the call to prayer five times a day echoing out from the city's tremendous mosques just at the point of overwhelm you can always sink your complete focus into the next street food stall you cross paths with like this place [Music] you know we had the head and I felt like we were missing some balance earlier now we've got the feet there is perhaps no food more commonly eaten in Pakistan than goat meat from its head to its stomach all the way down to its feet and you'll be amazed what can be done with such a humble ingredient that's a hook that's why these creatures have such good grip this is goat Paya Paya means legs in Urdu once the goat Trotters are hacked off and thoroughly cleaned hundreds of them are piled high in giant cauldrons and raised for hours in a rich spicy broth foreign the feet are full of tiny bones I mean look at this what is going on here is there any meat in here that's my main question not really you really just focus on the broth more than the bones and the meat itself you want to grab a little Trotter oh [Music] you were really ambitious oh my gosh this is so rich it's flavorful but I cannot believe someone would come here and just get this it is just pure fatty collagen with a delicious broth but I couldn't fill up on just you were a fatty collagen that is wild all right a little bit more let me just combine it with the bread yeah yeah almost every restaurant in Lahore makes their own bread fresh on the spot [Music] one of my favorite things about Pakistan so far is that almost every restaurant we've gone to has had their own bread making station so you're getting it Super Fresh here Mr Muhammad Tahir is in charge of the Tandoor right now he's making a really unique type of naan that I've only seen here in Pakistan he's rolled out some of the dough and then he uses this press he presses it really hard and it's going to create this beautiful texture on the final product but then next this is the most magical part right here he hits the dough with some sesame seeds puts it on the pillow and then puts it in the Tandoor one thing you should pay attention to anytime you see a 10 doorman look at his arm it will be completely hairless I learned this when I was in India because I tried putting in the bread myself that burnt off all my arm hair his right arm has no hair his left has hair it's a mismatched for ladies maybe it's like an alternative form of hair removal try it out so some of the first ones he put in are already freaking done my man can you treat my hands as the basket yes I got it I can handle it not too hot for me break off a piece I mean this is why they call it breaking bread cheers oh yeah that's a good stuff piping hot very toasty and delicious on the inside thank you all right I got some inside the bread nice dipping action so much cumin and cardamom like overload a lot a lot of spice I've never had a broth like this it's so strange it's almost milky you would say you know because of everything inside it right you're like I can't scrape the oil away to get into the curry no it's all emulsified into one yeah that's awesome I love it I love the flavors but man that is so rich and heavy what kind of food are you serving here because I looked at the menu on the wall and it looks like it's wide ranging you have a tower Zinger Burger you have the Zinger wrap also you have goat testicles are those in the same category welcoming us to a street food Kingdom Mr Syed azim shop he wants to cater to all kinds of people before that street food it was this stuff and now the mood is changing into fried stuff so he wants one place that sells everything this place has it all from Modern Comfort foods to more adventurous options including something they call Calcutta how do you say it oh it's an iconic dish seen and more often heard throughout Pakistan if you took 8th grade poetry class you'll know that takatak is an onomatopoeia for this sound two karaki spatulas dancing over the tawa slicing and dicing any organs that enter its path while enticing passerbys with a familiar salad it's one of those things that that is like a street favorite around Lahore but as you can see throughout the street everybody's cooking on the front so it's a really good Showcase of like here's what I can do and that's why it's so popular all right well we're about to indulge on a lot of different organs here can you give me a little organ tour so we have the go testicles over here the brain the heart as well and lamb ribs as well do people pick one or do they mix them all together and what do you usually go with I go with the mutton jump I kind of keep it a little kosher but today I'll be a little bit adventurous did you say kosher I don't think many people are keeping a kosher here or taco Talk starts with goat brain ribs hearts and testicles slid onto the hot griddle add water and let it cook a bit using his trusty putty knives he eviscerates these mutton Meats making them unrecognizable [Music] add Ginger salt and more water then Steam on the side he prepares a tomato paste green chilies Tearaway seed black pepper and more combine the paste with the meats and add yogurt [Music] finally add about 13 cubes of butter for good luck more Ginger coriander green chilies and cream check it out our last meal the heck out of this and he put a lot of butter in there and now you can see there is a reservoir right here of just butter let's dig into this the Bones still have some meat on them very little yeah we can pull it out and you can go for it oh I am wrong the bone has some bone attached I will put that to the side what do I do this is like a tortilla these are patli rotis they're really thin and they're very very large you get a big piece and then you go in this is such a mixture of everything and I'm gonna just do The Buttery really yeah why not yeah you only live once and you only die once two cheers oh wow there's a lot going on I mean my brain is trying to organize what is what in there because I'm getting a little glimpses of everything I'm so glad that it's not like homogenized into one minced meat thing you can actually get a lot it's like when your life flashes before your eyes except for this goat's life was flashing through my mouth and I was like oh is that a testicle and then there was a heart and then the brain comes through the most because it offers this really congealed sticky fat creaminess that binds it all together and it tastes a bit Livery too now this is something that you're not gonna find everywhere in the city because it is a real street food if you go to a more modern restaurant do they do a version of this yes they do do versions of it but you will not get this variety of meat over there because not everyone is open to it and I think if you come to a place like this to have it then you will crave it more Taco duck generally is a very easy way to get into all of these exotic meats yeah absolutely it is a feast for your mouth but also for your ears and for your eyes you get to see all these Foods come together but then you get a little music action too this has been an awesome day I want to say thank you so much for joining me I really really glad that we're giving the dances like this and to meet more people that are interested in the food and you're not even from here and you've enjoyed the food so that speaks volumes about the potential of this kind of dishes trying out foods like this for me the most fun part is having my expectations challenge healing one way about ghost stomach thinking there's no way this can work and then seeing it just be incredible and that's what today was the whole day so I loved it a lot of new experiences I feel like each day I'm learning more and more about Pakistan and Pakistani cuisines Aldi and I are heading to the countryside to experience a different way of life am I still in Pakistan and a different approach to food oh okay so many things I'm not expected that are happening right now it all starts with breakfast we have Naseem Bibi who's a local woman here with us and she's making a very refreshing local drink for us which is called lassi Lassie a dairy drink made from fermented yogurt was actually created in this part of the world so then she puts in her wood blender she secures this to it this kind of a twine okay this is like a old school gym equipment what makes this Lassie special is that this yogurt came from Buffalo milk it is going to take 15 to 20 minutes of doing this exercise and then the end product will be ready for us separate the butter from the Lassie and enjoy am I still in Pakistan you're very much are in Pakistan considering the kind of food that is in front of you meet Ali he's the one who made this Pakistan food Journey possible by his side the Lord of this mansion and the host of today's event Mr musafar Tara we have a beautiful bread in front of us could you kind of give me a food tour starting from here these are the sweetened long aged carrots well it's a carrot yeah with the sweetened carrots wow that is super unique tastes good like a carrot that's been soaking in sugar for three days I've never had anything like that from sweet pickles to The Real Pickle mango pickle I didn't know you could pickle eyes a mango in this part of the world mango is the most famous form of the pickle oh very sour super salty it's like a green olive times a million but I like it here these are parathas but these are not your ordinary parathas because they have different stuffings going on Paratha is a flatbread made from layers of dough with delicious stuffings inside like spiced potatoes it starts with the dough flour salt oil and water fill that with mashed potatoes coriander green chili pomegranate seeds salt and red chili powder add butter than a doughy lid on top [Music] it reminds me a little bit of two chapatis with some stuffing in between it's super heavy I could taste the potato inside I love the bready part on the outside and then it's just a burst of flavor from the Masala super delicious I love it next up the fenugreek parata smashed with a mortar until it becomes a mushy paste I'm gonna try a little bit of this one too Super Fresh it tastes more grassy it has a really strong chlorophyll taste to it that's really good does the butter go on anything here I'll use it on everything on everything that's the result of the Lassie making right exactly so this is the by-product or for me this is the product because I love butter [Music] as a butter is so different I think it's unsalted right so this you're just tasting really the pure fat but with all the saltiness oh I love it to cap off this breakfast we have the homemade last seam oh that's so good it tastes exactly like a sweet yogurt that you can drink super delicious cold refreshing I love it this is a great way to start the day a lot of new flavors and a lot of things we haven't tried so far in previous two days I've seen just a lot of meat here's a little bit of variety in the breakfast it's more about dairy products but as the Dig goes along things will start to get meatier so we'll take you around we'll get you the taste of some authentic local goat grilled underground and then obviously we'll give you a taste of how the local people live right from here we got a lot to see with breakfast out of the way prep for the underground goat cooking can begin entire goat will require a little effort from a lot of people all hands are on Deck let's move so our tests the slaughter dispatching the goat skinning it and allowing it to hang so all its blood will drain out prepare the fillings that will soon go inside the goat par cooked rice mixed with coriander seeds cinnamon black pepper and dried plums now we need the marination Squad blending together yogurt lemon juice chili powder turmeric powder fresh garlic and fresh ginger last if we're going to roast an entire goat whole we're gonna need a little heat cue the fire starter here we have the pit where the goat is going to cook pretty soon I'm still not sure what it's going to look like when the goat goes in here because there's a lot of dirt in here too so are they gonna wrap it put it directly on the coals I'm not sure but I'm gonna find out pretty soon with the prep complete there's only one man who can bring all these elements together meet chef Muhammad Saeed pretty soon it's going to be filled with this marinade right here and if you create more surface area like this more flavor is going to get in there so he's cutting all these little slits scoring it all over the body right now he's cutting off the butthole yeah we don't need that no one wants to eat that anyways oh okay so now they're putting a stick through that is why he was making the bum a little bigger the stick goes through it goes out the other end like when you eat spicy Pakistani food from here it's time to put the Masala inside this is a ton of flavor in here but then now he's putting in the rice the rice has just been part cooked because it's going to finish cooking while it's inside the goat after the goat is fully stuffed with Masala and rice the chef adds a final Fistful of almonds raisins and walnuts now he coats the animals from head to oh from neck to toe using the remaining masala once the stomach is sealed it's ready for the pit so we have our goat right here Gentlemen please proceed anytime you're burying an animal to cook there's always a chance something could go wrong they've kind of built a Groove into the mud here so as they put it down the stick fits perfectly into that Groove timing right now I can see there's a bunch of Embers underneath temperature it's very hot the distance between the Heat and the meat these grooves are not deep enough so they're going to dig these even deeper so the goat can go deeper into the hole it all must come together perfectly now they're going to put it in the new more deeply dug grooves if you're off it's over and there are no redos they're bringing over a giant lid it might look like a table but it's absolutely not a table it's a lid I'm trying to figure out how this works because there is still plenty of space between the hole and the lid oh breaks so This Is How They seal it because we want to keep as much heat in there as possible it's essentially roasting and steaming at the same time from here it's just about getting this kind of sealed so all the heat is going to stay inside as the goat is sealed so is the fate of this meal what you'll soon witness is one of the biggest food fails in video broadcast history trust me what I saw you don't want to see with that said I'm still hoping for the best I'm looking forward to it [Music] while the goat is roasting we're heading out of the compound and deep into the village where you'll witness an unusual food creation you'd never see in the city [Music] we've gone even further into the countryside here they're making a specialty what is this so this is sugarcane juice which is being condensed into a hard farm called good a local treat made from reduced sugar cane juice this is how sugar was originally made in this region looks incredible I love the color I mean it looks like they put a bunch of turmeric in there it's like vibrant yellow it looks fake almost it's the residuals you know coming up from the sugar cane juice it will even become more yellowish and brownish towards the end is it almost like caramelizes exactly [Music] boiling down sugar cane juice until the water evaporates and crystallized sugar remains from this point still the last product is going to take 15 to 20 more minutes the cook adds in ghee or clarified butter that is to make it soft they don't put ghee in it the end product will be a bit too hard once the sweet liquid becomes viscous it's ready fill the wooden mold with textured treats like almonds pistachios raisins and melon seeds then the thick sugar cane goop they've poured it all from this huge pan into here I'm putting my hand just above it it is still really hot this guy's like you better not put your freaking handprint in there I'm not gonna but I might put my initials as it cools down it's going to become thicker and thicker eventually we're gonna be able to eat it but it's still hot we are near the final process right here they kind of scrape it off they don't exactly have like a scale or an official measurement they just kind of see what feels right in the moment should we try it out yeah for sure let's go for it [Music] whoa whoa oh how would you describe them reminds me of Korean corn tea but also you could call it Pakistani fudge the nuts and fruit in there give it some lovely texture it's so sweet so addictive because it is just that reduced down sugar what we call sugar right now is something very recent before that people actually use these chunks of good to sweeten their desserts or the milk and the teas people say that this is healthier form of sugar another thing that's good for your health like you consume more but if you have to have sugar might as well have this then the sugar sugar this has so much more character like salt and soy sauce aren't the same same comparison here white sugar and this not the same love it back at our Farmhouse preparations for tonight's Feast are in full swing three hours have passed and it finally time to reveal the results of our underground goat roast gentlemen it's a big moment all day we've been building up to this point right here in this Crown beneath this table there's a goat it's either cooked or it's not cooked This Is The Moment of Truth our beloved Chef has few concerns that once we untable this goat whether it's going to be cooked or not oh boy if it's not done all the way pop it in the microwave if we're in the village we don't have a microwave we put it back all right let's see whoa here's the moment right now so they need to carefully remove it oh I've never seen a goat that looks like that is this cooked because sometimes it can look Smoky and not cooked but could be cooked what's the chef say he's seemed satisfied with his voice is not very reassuring yeah he's not radiating confidence exactly what does it feel like it feels medium a very medium rare since I forgot my meat thermometer at home we'll have to take the goat to the table cut into it and see for ourselves we have a couple different foods here the first one is this what is this to our appetizer Bindi ghost chunks of goat slow cooked with onion garlic ginger cumin and kashmiri red chili powder oh and don't forget the okra the most vegetables I've seen since I got to this country tons of okra let's try it out classic okra little slimy super Masala spicy [Music] wow but I feel like I can't scratch my throat you actually have that aftertaste when you try okra okra okra I'm talking about the chilies I'm talking about okra I do like the spiciness but it is intense I tried some of the goat it's very nice succulent juicy and so juicy there's one more food here I want to try that's the chicken right this is chicken karahi dispatching of the animal begins normal enough but then something I've never seen before rather than heating water and Feathering the bird both feathers and skin are quickly removed together a bit more wasteful but certainly a more efficient method the secret about skin is whenever we are making curries we take the skin off but when we rolling the chicken that is when we leave the skin the D skin chicken is cooked with tomatoes garlic onions Ginger ghee and a local Masala I can feel such a difference coming here from the city where we're eating street food which is meant to be super rich and decadent here it has a much more of a home-cooked feel the flavors are a little bit more gentle yes it's on the milder side and this chicken is just not just your ordinary chicken this is their home raised organic Desi chicken all right I'm gonna try this out oh yeah I said organic chewiness that's quite delicious very nice gentlemen the whole Community has gathered here behind us right now this is the future of Pakistan watching us as we reveal the status of this goat the goat doesn't have to be well done it could just be medium or medium rare or completely uncooked so we don't know because there is a thick cake of Masala on the outside so I feel like something here has to be cooked and we're gonna take a bite I'm gonna cut it open now and see here we go guys [Music] okay here we go cutting it open that looks like half an inch roughly is probably cooked and then under that pretty raw I believe what I see on the table is goat's Revenge right when it was being slaughtered I could see in her eyes you can Slaughter me but you cannot eat me I think if we skim the top a bit some parts are done you want to try a piece Cheers Cheers you forgot to put it in your mouth I'm waiting for something to happen to you it's gonna take a couple days I do like that Masala I think it's meant to be cooked to be honest the outer layer is fine yeah let's not go deep I'm not Trevor James I am not going deep today we're going shallow how about I check the contents of the stomach [Music] all right it's like a pretty raw too I'm gonna just put that back I'm sure the Rope is good you want something I'll save for later maybe to hang myself listen this happens sometimes we went for something epic something amazing something I think the chef has not tried himself before right this is from a different region so it's like me you know like banana bread I can make that nope can't do it same thing here so he had the idea the principles were in place just slipped a little bit on the execution my guess is that there was not enough coals the coals probably cooled down too much when we put it in there and I think when they bricked it up even they kicked some dirt down and that covered up even more coals so Firefly went out an hour after I went in there could be thousand Reasons yeah aside from remote sugary sweets and dirt holes containing uncooked goats there's one last Countryside experience one must endure before leaving this place and if you thought that goat was raw well it doesn't get more raw than this thank you bro what am I looking at here what you're seeing here is a local WWE this sport is called kabadi it's intense dude and it's one of the main sources of entertainment in these remote parts ready intensive in fact two teams oppose each other on the field of play The Objective touch a member of the opposing team then run back to your side before any of the four can smash you into the ground what if I play against you we can do that I'll do it let's do it let's do it [Music] foreign [Music] hard hits potential injuries scrapes bruises and hairline fractures out here on this barren field littered with stones amongst those who don't speak the same language you'll find where words can't convey [Music] sportsmanship and fraternity the guy who blindsides you sending you Hurley toward the rocky Earth is the same one who will extend a hand to help pick you back up out here you'll find the Pakistan that escapes news headlines and documentaries out here you'll find the real Pakistan foreign [Music] has a population of 220 million you'll find similar culture dress food and people in most cities across the country that is until you get here in the far north of Pakistan Beyond a multi to find the wounds of Valley right now we're in one of the many hunza villages on the Mountainside Mountain life here is so completely different from any other place in Pakistan and I love it because Mountain cultures tend to maintain their culture better over time place so isolated it's Customs around food clothing and day-to-day life still remain largely unaffected by the outside world right now on my way to a local home to check out their kitchen and see what's for breakfast [Music] We are continuing along right now going through this Narrow Path and up to a local home you have to come up these steps here the steps are made out of stone built into the house and you have to be careful because there is no railing here there are two ways to enter on the bottom floor and here on the top floor right through this miniature short door meant for Joe Pesci you walk in you see the main Gathering Room and then after that the kitchen let's go [Music] we're in the house of Sadia generations of her family have lived here going 400 years back right now Sadia and her mother are making breakfast good morning how are you doing yeah how are you I'm also just she's making a couple different items for breakfast right now this is going to be a pancake and then here is a fire she's flipped the pan upside down here so this has become the hot surface for the pancakes to cook on what is your favorite thing to cook is it gabratane new down India no it's not that really I just thought maybe because this entire room is completely wallpapered with food packages of Indian rice you know how when you cook sometimes you throw away the box and you have to dig it back out because you're like wait how am I supposed to cook this again they never have that problem here dealing is a type of local pancake made from wheat flour eggs water and apricot oil right now she's taking a piece of dough and she's used the dough to spread butter on the pan here it's got a big scoop oh yes this pan is roaring hot up even if my knee is about to catch on fire at this point the people like hot because they're very cold at altitudes of at least 8 000 feet the air is thin and the climate can be harsh about time to give it a flip I love the texture the pattern on here it looks like the top down view of this Village when you look at this houses built into the Mountainside hug up against each other so no space is wasted the thick Stone outer walls stabilize temperatures inside when it's hot or when it's cold where is the smoke going they are oh there's a hole there in hunsa homes the kitchen is located in the heart of the house radiating heat and dispensing food in this house each floor has a kitchen we're on the second floor right now there's a skylight above us so that's letting in all this natural light and then there's this glass box right here which lets in even more light for the floor below what does this room normally used for it's for summertime sitting here and so you eat here yeah do you sleep here yeah how many people sleep in this room then be honest out of 10 people how many snore uh three three we have a lot of different food here some dishes I haven't seen anything like this this trip so far we have the pancakes I saw you make that and then what is this one dry ice the dried apricots in hot water add crumbs of dough and wheat flour and cook until the mixture becomes thick it looks so much more complex maybe because there's just so many different colors of apricots there's like dark ones and white ones and it's created this beautiful like orangey brown heel to the broth which is also quite thick let's try it out good it's very sweet obviously apricot flavor it feels more like a dessert than anything else this is addictive 90 percent of the food that you will have here one common ingredient is going to be apricot so again the soup has dried apricot this is the best apricot seeds this is a type of noodle soup dish smash the apricot kernels or seeds and add them to a pot of hot water to create a broth season with a little bit of salt I saw these earlier I thought they were almonds so they look like almonds but basically apricot seeds these are so good they're like a much better almond they're not like all dry and chalky they're half the size the noodles are made fresh from scratch wheat flour salt eggs and water mixed together to make the dough knead it then cut into small short strands and cook [Music] mmm it is such a gentle flavors tastes homemade you can taste like the wheat from the wheat noodle this soup is like my kind of soup I like my soup to be a bit lighter joining our meal Ali a Pakistani man on a mission to introduce his country's Cuisine to the world though he hails from Islamabad he hopes to one day retire in this region one other interesting thing about the food here is they didn't add any spices no sugar because how they like their food that every ingredient has its own flavor right here this is the pancake here she has apricot oil doused these with oil with this oil you can dump it as much as you want and you shouldn't feel guilty because it's a very healthy oil let's try it out [Music] like sweet pea you add honey okay it's not sweet now it tastes almost more like a crepe than a pancake which might have eggs in it the apricot oil I can't say it has a lot of flavor it's Fruit Loop it kind of makes it easier to slide down your throat it's very impressive very interesting to see in this side of Pakistan because people if they know anything at all about Pakistan is probably more about the big cities and the hustle and the bustle and the parts that I have some similarities to India here completely different culture and different foods it's obviously reflected here in what we're eating right now less seasonings super local ingredients nothing too intense I love it very nice foreign are ethnically known as the barucho people with a population of sixty thousand they have their own distinct language musical instruments clothing and Customs residing in the highlands of the Himalayas they're known for their longevity with an unofficial life expectancy of 100 years are your grandparents around yeah how old are your grandparents and they're alive yeah that's pretty good this is kind of what today is about one seeing a different lifestyle a different way of eating and living here in Pakistan but also trying to understand what is so different here that allows people to live these long healthy lives I'm very impressed by that I must learn more ma'am good day how are you I am fine how are you I'm so excited to be here in her cozy Mountainside kitchen for 17 years she's been whipping up Regional favorites for locals and visitors alike what are you doing right now I'm making this is the most vegetables I've seen so far on my trip so you already made this for us this is a top Cheeto it looks kind of like the local pizza wheat dough is kneaded into a round shape add the filling made of chicken and local spices what is inside coriander mint onion green chili local Japan garlic oil you just gave away your whole recipe are you worried about that thank you yeah cover it with another layer of dough then cook it in a hot pan with apricot oil when both sides turn golden brown cut and served with goat cheese oh it's not going to tastes like a whole wheat wrapper on the outside and then inside it's just so flavorful it's spicy you can taste the cumin there's a ton of caramelized onion coming through so what I like about this is that after having breakfast which probably didn't have much taste to it this is like a nice contrast yeah absolutely I'm gonna give it a little bit of a dip here a beautiful pair of clean cool refreshing and sweet to go with something a little bit more heavy and a lot more spicy this is delicious thank you how did you learn to cook it's my own grandmother okay how old is your grandmother it's 99 years it is the yeah oh she passed away yeah but when she was 99. that's remarkable my grandfather is a 104 year right now he passed away yeah but 104. and one secret that is the organic food but plenty of people in the USA eat organic food it's not working out for them having organic food just for like a few years just satisfy your own self is something else but being raised in this very environment and you keep on having that for your entire life is different are you saying it's too late for me yeah a bit too late okay it's never too late the diet here may be a key factor in hunsa longevity organic raw vegetables fruits and moderate protein consumption mineral Rich Mountain Water is plentiful and then there's this the priced apricot rich in vitamin A and other antioxidants this food is omnipresent in hunsa cooking used for its fruit seed and oil sometimes a lot of oil like in our next dish foreign add water to a pot then add dry Cow Cheese dried mint salt coriander onion green chilies and small crumbs of chapati cook house with apricot oil it's ready bro bro this looks stunning this is food for the soul and also stomach we have a couple other ones here I think we'll build up to this Molita first we have this I don't know what you'd call this super stew this one is called Aloo meaning Brown lentil and potato a type of Stew that's eaten with your body made by stir frying coriander paste mint and green chilies in a pot add the solid water round lentils salt and potatoes cook and serve I want to put some until some potato on here kind of a natural gravy that's come from all that let's try it out [Music] mmm that's super yummy it's lentils as potatoes but adds a nice texture and great flavor man it feels like real home-cooked food none of these like super intense Street Food flavors and what I really love about it is it's so spicy in the right way yeah it's like warming me up from the inside this one is called in the middle there's a pool of oil which is bringing back to the Lahore vibe there is a reservoir right here of just Qatar sorry butter I want to see if I could taste the oil directly to see if it has any flavor oh yeah when you eat it just alone it has a little flowery Essence to it do we mix all that together take a spoonful of Molita dip the spoon in this and then let's go for it oh oh oh this is the most confusing thing I've ever eaten but I genuinely like it I don't know where the flavors are coming from I don't know how they're combining it's like Dairy but then it's also spice it's like putting Tabasco in your yogurt in the morning there's a lot going on in my mouth right now that's what I was trying to say that had four taste phases so there's like a powdered cheese in there dehydrated Cow Cheese that has its own unique flavor of course it's like creamy and cheesy like paneer and then it gets a little bit gamey after that there's some floweriness coming from this oil it does have some spice but it's not all like cumin and coriander it has its own flavor profile super unique pure Morita takes the crown this is no joke it's one of the most beautiful places I've ever seen in my life I can't believe it every time I look out there I'm like that's CG that's not real [Music] why do you think this part of the world is so unknown to so many definitely in Pakistan we had our realities couple of years ago because of all the Law and Order situation going on so the kind of media word that the world was getting was not very positive but alhamdulillah things have become absolutely normal and now tourism is getting back to Pakistan but other than that to be honest this part of Pakistan they are super peaceful in fact for your audience I mean they're lucky to see all of this but they're unlucky in a way that the camera cannot capture the reality what the eyes can see so for that they have to come and see it for themselves I believe that nature has its own filter when you come to this part of Pakistan it's so beautiful like I mean well Ali this has been very romantic my wife she would really enjoy this but at least I'm here with you that's nice stuck with me yeah restaurants like this slightly alter their traditional recipes to suit visitors from other parts of Pakistan who prefer stronger more spicy flavors I'm realizing now the only way to truly experience what it means to eat like is to go to someone's home and come to another home in the same Village the home has very similar architecture even if you look up there that is the Skylight this time we are in the basement we're gonna make a chapati it's a cheese chapati yeah ah I like cheese she starts with the bottom layer rolling it out she puts it on there I love the way the traditional kitchens work here this is basically a fire inside of here and then they can adjust the tops that they put on so this one is for making chapati but they have other ones where they can put big pots on there whatever you need they even have one that can make french fries that's not true but right now she's put down the first layer and she's gonna add in some of the filling this paste is made from cottage cheese coriander green onion Walnut salt and a little bit of milk chapati number two it goes on and now we have a little walnut oil a generous portion of walnut oil and her sister what's your name nice to meet you my name is sunny in my language Sunny means legendary eater you know I've eaten uh seven things today okay how many things did you eat tea and bread I like this bread this is a corn wheat this is essentially cornbread right here oh you ate already [Music] well I just put too big of a piece it's very then you eat this this bed then not speaking your mouth so dry yeah finish this bed then talk that's a real good idea it's just like any good cornbread it absorbs all the saliva in your mouth please wait 10 minutes [Music] [Music] done yeah can I tell you something today I ate eight Foods because I had that [Music] we have our dinner here this looks incredible so they've cooked something that we saw already but it looks slightly different this is the mulida right also with the oil in there but so many other dishes here we've got a chicken noodle soup buckwheat pancakes cheese chapati some dumplings and then a dessert can we start with these dumplings this building is made of minced chicken coriander green onions and green chilies that is wrapped in a wheat flour dough and steamed these may look like East Asian dumplings but here they're called mantu in Korea this exact same thing is called Mandu there's no way that's a coincidence of the same food as a similar sounding name because the area that we are right now is almost bordering China and Central Asia so that's why you find things here but not in Lahore so different that's fascinating it has a really interesting combination of meat it's like you have meat half vegetable it tastes a little bit dry not super juicy but it's spicy a little bit more mild gentle flavors here they have cheese chapati let's try it out oh that's good it's very cheesy it tastes almost like cream cheese with some chives inside what's your favorite food here this one this is a soup sauteed chopped onions ground ginger and garlic in olive oil add in minced chicken ginger more spices and boil when the noodles join the pot you're minutes away from completion go for it oh that's delicious super Savory really soft noodles almost like a pho noodle chicken is really tender and trust me I love a soup with no bones I hate when they give you soup and you have to do some of the work like pull bones out of your mouth put them on the table this is very good this is the buckwheat pancake quite different than the ones that we had in the breakfast is this something you eat a lot so she's saying that this is one contributing factor to the longevity of the local Musa people it tastes healthy buckwheat is highly recommended for various health problems can it help gas no no finally this is a dessert it has a pool a reservoir right in the middle full of oil this is walnut oil there are crushed walnuts all around it but then this brown Mass what is that this brown component is basically made from organic local wheat flour so what they do is that they age the local wheat for five six days in water and somehow it becomes sweet so a lot of work goes into this for sure so now she's working her way around the perimeter so you can see it's really thick she gets plenty of that oil on there let's try it out [Music] the source of the hunza Fountain of Youth is debated by many this is one of the best desserts I've ever had it's so fun to chew through and then really dense sweet texture is it the diet here is it the Mountain Water fresh air high elevation the copious amounts of apricot consumption perhaps it's a low stress living or the fact that traditionally local folks would walk the mountains and work the fields for most hours of the day you've been here your whole life has this place changed much is tourism because back then there used to be very few tourists but now like tourists are coming in big numbers so that has changed the overall landscape of the area and now kids are more focused towards studies rather than working in the fields which her generation used to do back then so now yeah the people are adjusting to the nutrients in a good way so because when you walk around these Villages these Alleyways you know you feel these people are loyal to their customs and their Traditions fascinating thank you so much for inviting us into your home for the food and for the company I really appreciate it [Music] next you're gonna see how a village Cooks up an entire deck in Pakistan he's gonna take off the lid and we unveil the most magnificent pot of yak and rice I have ever seen in my life but first let's back up only some animals can survive this harsh terrain and the extreme weather of wounds up domesticated wild ox that thrives in cold used for its fur milk and meat this looks incredible what is that a hip yeah when I need a hip replacement surgery let me know I will send it to you thank you here it's consumed on rare and special occasions an occasion like today [Music] joining me today Cher he spent his life among this mountain range of the hunza valley right now we're on our way up the mountain to meet a yak dealer who spent the night coming down to meet us halfway [Music] gentlemen good morning right now there was a yak about 15 feet behind me what does a yak do before it attacks you it will make some sound with his dogs okay it's eating grass we're good for a little bit I'm very excited I have traveled to many countries I've tried many different types of animals this will be my first time trying Yak meat just seeing it up close for the first time in my life right now it's incredible and it inspires a little bit of fear because at any moment it could come charging this way and then we're done for it or else I had to jump off the mountain how much does this Yak weigh 250 kgs yeah that's it Oh I thought it was a lot more than that [Music] they actually live at the highest altitude of any animal compared to an ox the yak has humped shoulders large horns heavy skin and long shaggy hair that insulates it from extreme cold when they are full with their stomach they sit on the snow anywhere and when the water gets freeze they eat the snow that's the way of surviving the eggs are badass they don't tolerate the cold they're built for it it's about 50 degrees here but even this temperature is way too hot for the yak what temperature do they like just under freezing yeah these particular harsh conditions make the difficult job of yak rooting well not for everyone Karine here well he's been doing it for over 30 years you've brought this Yak up since 3am how hard is it to travel with a yak we catch for him from the top of one pass it's around 4 200 meters from sea level it's a really tough job sometimes it's attacking also the acts are slaughtered between the ages of three and six when it's time they can weigh over 2 000 pounds what you guys are about to see and what's going to happen today is nothing new for this community everyone's going to be here women children kids and all of them are going to see from beginning to end the entire process from slaughtering to the final meal this is a really special experience because you have to travel so far to this isolated region not only in the world but it's isolated within Pakistan any moment that yak is going to pull up and we're going to see what happens from there [Music] [Music] the yak is not invincible experienced hands hello foreign [Music] like many times before the familiar villagers work in harmony to begin the butchering process removing organs all will be used all except the blood as we are still in a Muslim Community in the Muslim country of Pakistan why are people eating yak and not just beef from a cow as we are living in mountains we have this opportunity to keep this kind of animals and the Ark meat is better compared to another beef like Buffalo or cow because the dogs eat the nature herbs in the mountains so yuck meat is more softer and more delicious with several dishes ahead each portion each cut of meat is sliced and diced with the final destination in mind our dinner of yak meat is more than half a day and many hours of work away the meantime breakfast an omelette cooked with onions and tomatoes Paratha made from wheat dough twist it up to give it a signature flaky texture flatten and toss it on the flat top any hearty breakfast must also be joined by a powerful life-giving beverage mostly here in 110 areas we have the salty tea we'll use the salt into um I feel like it's too much this is the pink Himalayan salt you just need to stir it oh really yeah a classroom and then do I take a little bite no no you just sip that tea oh that's salty interesting if you want this here you can put some butter in it and you can take a piece of this fitting this is a thick bread I like that your tea is also a meal try it out that's delicious there's some nice richness from the butter and the bread's just really soft saturated soaking up all that salty tea I like it traditional way of sharing the food that was awesome and then I use this to pick up the egg yay that's a bigger Town crawler [Music] that's delicious little veggie omelette nice soft weedy bread it's like a little breakfast burrito burritos it's one of the best things out there so I noticed breakfast would usually be no meat but if you're eating meat when would it be dinner and lunch is it common for the people in the village to eat Yak yeah they do especially in Winters we mostly eat the yuck meat because beef has got this property that it keeps you warmer all day long and Winters are really harsh in here so they dry up the meat and they keep it for months and they cut the beef from there and they just cook it this is our head chef Haman Karim this plot of land is his and it'll serve as the perfect outdoor kitchen as cooking stations pop up throughout the day reinforcements are headed here from the base of the mountain but for now we've got work to do [Music] today's Yak hundreds of pounds of meat will be cooked five different ways first up the boil this is Supra it requires one back leg simmering for three hours along with onion ginger garlic and salt cooking is underway we have our whole outside area set up here there's about 10 or 12 people working together to make this big Feast happen we have to have all this done in two and a half hours this is Extreme cooking so take a look at this he's already been boiling this for almost a couple hours now yeah yeah okay look at that you can see the limb is starting to render down it's going to get really cooked get really soft this is one of the main things I eat here and they can also use a juice itself to make rice so that's something they plan on doing soon they also have super loud tractors like that one gotta love the guy way out in the countryside with a coven mask around his chin safety so that's just one of our dishes back here we also have a dish with meat and potatoes this is Aloo gosht a type of meat curry add the ribs to the pot then chopped onion the garlic ginger salt mixture and curry powder you cook it for an hour and a half what I love is that when he's cooking doesn't have some metal spoon or a little spatula he has this can I hold this for one second it's a piece of rebar this is what you put in concrete to make it stronger when you pour concrete and they've had a blacksmith flatten out the tip right here so we can use it to cook huge portions of food how cool is that right now he is going to put in the potato oh he just puts in a little bit in first you don't want to overdo it intimidate it overwhelm it like me to girls when I was in high school [Music] the fire is doing its job the meat is doing the curry Cooks low and slow and if you're in the right place at the right time you'll find little morsels that are already ready to munch on right now we have some barbecue though it is not the typical Honda but it is Pakistani this is Jacob the chef uses meat from the backbone then marinate with ginger garlic juice red chili powder salt lemon juice garlic powder vinegar and cooking oil skewer the meat and Grill it over charcoal it's gonna be my first bite ever of yak let's go it's interesting it has a lot of seasoning on it the Masala it's a bit spicy and very powerful so it's hard to taste what the animal tastes like it feels a little bit beefy it is beef that beef we count it as a beef but it is softer than the other beef absolutely it's so tender it's delicious I mean it's been grilled so there's little crunchy bits on the edges but still inside not dry at all other thing I want to add in this the high blood pressure patients cannot eat the beef because it got high cholesterol but the same patient can eat the acne there's a lot of people with high blood pressure that watch on my show okay so it's a revelation that's great news [Music] this is a favorite all over Central Asia the ways of referring to the dish and what you put in it depends on where you are precisely it's the centerpiece for many important communal events Palau the rich fragment rice based dish loaded with plenty of protein hits the pot with onion carrots cumin cumin leaves tomato Palau spices chicken powder coconut flesh almonds raisins and sugar look at that it is magnificent beautiful bubbling meats you can just smell the spices coming through in the steam I've already had a little bit of a taste but I think here is where I'm gonna really experience big succulent soft cut of yak meat this is my dream scenario remember the Supra from earlier they add that potent super stock to this Palau pot those deep fatty Yak flavors will now soak into the BOS body rice see this isn't the kind of food show where we pretend everything's gonna go great and then we smile and eat at the end and we say oh what a happy ending no we were in Lahore we had a chef he tried to cook a whole goat underground we waited three hours pulled it out that looks like half an inch roughly is probably cooked and then under that pretty raw something familiar with us here no nothing similar please no I mean the food will take three hours oh this will be done properly and you will enjoy it all right right here we have another appetizer something we can try out before the main Feast that's going to be taking place in a couple of hours with all the different animals I've eaten through my different travels I've noticed they all have a little bit different feeling with their organs for example I had camel recently in Egypt and that was a trip like the heart tasted like liver the liver tasted weird and snappy and spongy oh delicious so I'm gonna see here at the yak liver and the yak heart have their own unique properties flavors and textures chop them up into bite-sized pieces marinate with salt ginger garlic juice lemon juice and Tikka a type of barbecue spice then simply deep fry all right I want to share some with my man right here that's liver yes cheers oh I like this prep because it's fried oh man that's one of the best liver I've ever had this knocks the socks off of Regular beef liver from a freaking cow oftentimes beef liver sometimes it gets overcooked it dries out your mouth when you eat it this is great crunchy on the outside when you look at the inside it looks like it would be dry but it's not it's not even Livery if we're talking organs my favorite organ it's not the liver it's not the lungs it's not the penis why was that third on my list it's the heart I like it because it's so dense I'm gonna rip this in half I'm curious what this looks like oh yeah see just super dense beautiful meat thank you wow super moist chopped tender super juicy seriously best animal heart I've ever had in my life ladies and gentlemen it is just a couple hours before Sundown people are arriving villagers are hungry and excited we are gonna unveil the Palau right now he takes off these two cement blocks here Embers still really flipping hot on top to help cook it from the top and the bottom he's gonna take off the lid and we unveil the most magnificent pot of yak and rice I have ever seen in my life would you take a look at this the Aromas is really good oh my gosh this is that beautiful basmati rice it's a long grains vegetables tons of meat all mixed together this looks incredible I can't believe what they've come up with here well done these are our two main chefs for today they have been busting their behinds to get this all done in time and we've done it so from here they're gonna serve it up put it on some platters and some plates bring it over to a carpet where everyone can sit together we're gonna eat and have a good time let's do this a few a feat is nothing without its Community some finish off cooking some start assembling plates and delivering food while others sit patiently waiting for the socially acceptable moment to dig in yours [Music] across from me local Pakistani and my good friend Ali gentlemen we've done it yes there may have been small disappointments obstacles to be overcome during this trip I can't remember any of them maybe the goat I guess just a stupid goat it was a Stubborn Goat but today my friend I see a lot of yak meat all the way cooked through five different courses today this looks incredible this is a pull out over here we have the alugosh plenty of yak meat super soft and tender with potatoes and then this is where I need clarification because this is a Supra this soup is not looking that soupy to me it is very super you can see actually it is we mostly eat as a dry please grab a chunk of meat for me it's a very special woman this is my first piece of yak ever oh that's so awesome dude cheers cheers to yak hmm I think this is even softer than beef yeah it's so soft you don't have to cut it you can peel it off the bone which is incredible beyond that you can feel some of the fat has boiled out because it went into the water and of course you use that water to make this rice but it still has plenty of flavor if there's one dish which can be called the national food of Pakistan it's all a ghost oh is that right like this is one food which you get in every Province almost in every city and people love it the meat changes from one place to another so for example to Punjab they're probably using goat meat or chicken for that matter well here Yak is the local animal so we use Yak meat what is so loved about Aloo ghost once you try it for yourself you'll see that the combination is so perfect oh that's so good it's been braising for hours so the meat is so soft the intramuscular fat has just been rendering down all the connective tissues and tendons has been kind of melting down the real way to eat Aloo goats is with Roti Texan potato and meat some curries [Music] make sure to take the bones out okay good idea to me it doesn't even taste like a curry I mean it doesn't have that big multitude of Curry type spices it's just more like a delicious Yak gravy or reduction potatoes are cooked perfectly low form a little bit soft but the yak is incredible it is like the best version of beef in my opinion what you mean no finally we have this food right here this is the Palau here's what I was wondering in Uzbekistan they eat something called Bluff but they must have a similar root because there's rice there's meat they're cooked together yes so back in the days when the Traders through Silk Road used to come to these areas they just not used to trade goods also cultures and customs and words and languages and food so I'm sure Pulau came to this region from Central Asia and then we obviously improvised it look at this there's still big pieces of meat in there too and then some of that rice oh that's so satisfying I taste the cumin a super Savory red chili powder the rice is so perfectly seasoned it's separated from each other grain the mouth feel is so good and I'm sure the soup from this Supra is adding tons of flavor to this flower I think that's what it is it really has a depth of flavor that's hard to put into words that yak stock the yak attack coming from over here is transferred into the rice and it's just absorbed wonderfully that is good what do you think yes yes I knew nothing about Pakistan when I started this trip I know other people had traveled here I saw some videos here and there what people were doing I knew it used to be part of Hindustan and so there were some connections between Pakistan and India and that was my only references we started in Lahore and I got those same Vibes in the past very bustling busy City tuk-tucks horses coming through the streets sometimes street food noise just very vibrant but then here this place is like no place I've ever been before it's interesting because in some ways it feels completely separated from what I know as Pakistan but at the same time it's just another part or another facet of this country yeah for sure like the student is called Jewel of Pakistan I believe it's the best that we have in terms of the Beauty look at the landscape and the people they're so simple and hospitable so this place indeed has best of everything I love it as long as I've been doing this show 500 episodes thousands of different foods I still can be surprised they're still different pockets and corners of the world that I've yet to see that are still blowing my mind and this is absolutely one of them gentlemen thank you so much it's been quite an experience we have plenty more food to dig into cheers to Pakistan [Music] guys oh my gosh I can't believe it we've done it five videos here in Pakistan it is the end of this trip but not the end of you know all the tricks my point is we're gonna come back thank you so much for inviting us and for being such a wonderful ambassador to this country thank you so much for coming I owe it to you on behalf of every Pakistani I'm sure your content would show the world the true and real face thank you so much are we holding hands at this point when does it become you know when does it stop being a handshake and start I'm just getting sentimental that you're leaving no it's emotional oh are you crying behind your mind I'm hiding my tears okay well that's it for this one guys thank you so much for watching I will see you next time uh please the final piece from Pakistan all right let's go let's go get some butter butter and mutton oh I like how you say Yak it's like yolk what do you say yeah now you changed it

Channel: Best Ever Food Review Show

Views: 10,077,701

Keywords: Best ever food review show, befrs team, Sonny side, middle east country, jewel of pakistan, hunza valley, pakistan, yak, eating yak meat, yak beef, village food cooking, cultural food, hunza, hunza food, hunza people, rare food, lahore, hindustan, where to eat in pakistan, pakistan cuisine, pakistan street food, what to eat in Lahore, mutton, GOAT FEET, HEAD & TONGUE STEW, exotic food, GOAT TROTTER PAYE, heavy food

Id: wNCPgIVz15c

Length: 86min 30sec (5190 seconds)

Published: Wed Jul 13 2022