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Street Food in Peshawar - AMAZING PAYA + CHARSI TIKKA | Pakistani Food Tour!

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28:41   |   Dec 02, 2018

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Street Food in Peshawar - AMAZING PAYA + CHARSI TIKKA | Pakistani Food Tour!
Street Food in Peshawar - AMAZING PAYA + CHARSI TIKKA | Pakistani Food Tour! thumb Street Food in Peshawar - AMAZING PAYA + CHARSI TIKKA | Pakistani Food Tour! thumb Street Food in Peshawar - AMAZING PAYA + CHARSI TIKKA | Pakistani Food Tour! thumb

Transcription

  • - Good morning, I hope you're having an amazing day.
  • It's Mark Wiens, I'm in Peshawar, which is an ancient city
  • in the Khyber Pakhtunkhwa province of Pakistan.
  • This is a city that I, one of the cities that I most wanted
  • to visit in Pakistan because they're known
  • for their food culture.
  • It's an ancient city.
  • And so today we're gonna go on a food tour of Peshawar,
  • eat a lot of street food.
  • We're gonna explore the ancient markets and traders.
  • And so it's gonna be a full tour of Peshawar.
  • We are gonna start for breakfast
  • and I'm gonna share all the food with you
  • in this video today right now.
  • (upbeat music)
  • Hello, good morning.
  • - Vikas.
  • - How are you?
  • We're at the Hashtnagri Gate
  • in the old, ancient city of Peshawar
  • and this is where we're gonna have breakfast.
  • This is, we're just gonna walk around for a little bit.
  • - We just have a quick halwa puri here
  • and then the place which is for the payes
  • is, you know, just five centimeters away.
  • (speaking in a foreign language)
  • (food sizzling)
  • - Quite a bustling stall here.
  • They are flying on the puris,
  • but they're deep frying the puris.
  • This place is known for their halwa puri,
  • and yeah, it's pretty, very well-known, actually.
  • It's packed in the morning.
  • (speaking in a foreign language)
  • So there's always three components to this dish:
  • the puri, which is the fried dough,
  • the halwa, which is the sweet semolina pudding,
  • and then the chana, which is the chana masala,
  • which is the chickpea stew.
  • (speaking in a foreign language)
  • Conditions are a little bit tight in here.
  • I'm gonna grab one of the puris.
  • I'm gonna start with the chana, the chickpeas.
  • Oh, the chickpeas are amazing here.
  • Some of the chickpeas have disintegrated into the sauce,
  • but others are still remaining whole.
  • It's so flavorful, you can taste that desi ghee.
  • This is the halwa made from the semolina,
  • and also desi ghee,
  • And it has kind of an orange color to it.
  • (people speaking in a foreign language)
  • Mmm, yeah it's like a pudding.
  • Less grainy than other versions that I've had, as well.
  • Sweet, but I prefer the, I prefer the chickpea.
  • Some of the better chickpeas I've had.
  • A small little golf ball,
  • flattened golf ball-sized sweet puri.
  • Oh yeah, it's like a little pastry cake.
  • (engine puttering)
  • Breakfast was good; it's a little bit on the oily side,
  • to get the morning started.
  • But it is, I especially like the chickpea curry.
  • We're gonna move on now to eat another breakfast dish
  • that you cannot miss when you're in Peshawar.
  • - [Ali] This place is called Naiki Paye.
  • This is a legendary--
  • - Naiki Paye
  • - A very famous Paye in Peshawar.
  • - Oh ho ho ho, yes.
  • Okay, this is the, this is gonna be the real breakfast,
  • and you can already smell the meatiness of it.
  • (speaks in a foreign language)
  • Has to be one of the coolest stalls I've ever seen.
  • Ho ho ho ho, that's the meat.
  • (laughs)
  • (men speaking in foreign language)
  • (spoon scraping clay pot)
  • (upbeat music)
  • Person grabs, fishes out some of the meat
  • and some of the trotters.
  • He kind of scoops that around,
  • puts that into your bowl
  • and then he reaches into the giant, tilted pot,
  • clay pot, and fishes out some of the soup,
  • and then puts that on top,
  • and then finally finishes up with some desi ghee,
  • which looks like it's infused
  • with chilies and oil and spices.
  • It looks so rich, so comforting and warm.
  • One of the more beautiful looking red oily dishes
  • I have ever seen in my life.
  • And you can just see the meat,
  • it's just, it's just ultra falling apart.
  • So you've got the combination,
  • it's like 50 percent of the cow foot
  • which has just been rendered down
  • into just gelatinous floppiness,
  • and then 50 percent of the meat
  • which is just, it just looks like stringy,
  • stringy fall-apart tender.
  • Ho, ho, ho, it's just, you can't even, it's so tender.
  • And just dripping with the desi ghee and that spice.
  • Look at that meat.
  • Okay, I didn't even get any of the trotter on my first bite,
  • but that's just the meat.
  • Look at that.
  • (upbeat music)
  • Mmm, oh the garlic in there,
  • you can really taste the garlic.
  • That's so rich.
  • It's so oily.
  • And that meat is so tender.
  • It's just like all oozey-goozey things all together
  • in one single bowl,
  • that you can tell it's been stewed for so many hours
  • until it just completely harmonizes together.
  • And then just wrapped up in more just like liquid meat.
  • That's going to be jiggly.
  • (upbeat music)
  • Whoa.
  • The liquid collagen.
  • That trotter, it's just,
  • I mean it's the skin and fat combined.
  • But it's so soft it just melts in your mouth,
  • but you've got every kind of like
  • oozey, gelatinous, like jelly texture
  • in your mouth all at the same time.
  • - I always used to think that the Bhawra had the best payas,
  • but I think Chowry's has even better payas than Bhawra.
  • - Look at that chunk, look at that chunk I just pulled out.
  • Oh, and you get things that hang, just gelatinous bits
  • that just can't control themselves.
  • It's like one of the richest,
  • but most flavorful dishes I've every had
  • and that's just like pure glorification of meat.
  • Another thing that you'll notice is
  • that the bread here, the tandoori roti,
  • is thicker than most versions that you'll have,
  • and that's because you actually need it.
  • It helps because you have to mop up all of that ghee,
  • all of the oil, all of the fats,
  • all of the gelatiney trotters.
  • You gotta mop that all up with the bread.
  • And so you have to have that thick, spongy bread.
  • (speaking foreign language)
  • It's a tradition to drink green tea in Peshawar.
  • So you'll see green tea all over.
  • I am sure we'll be drinking more green tea today.
  • And what's great about it though,
  • is it's just not green tea,
  • they also crushed a few pods of cardamom in
  • and boiled that within the tea
  • so you've got that essence of cardamom.
  • - [Mark] Shukeriya.
  • (speaking foreign language)
  • That was amazing.
  • Oh, shukeriya, shukeriya.
  • One of the top dishes that I've eaten so far in Pakistan.
  • The garlickiness really stood out to me.
  • And then just the, I mean the trotter was great
  • because it was so soft and oozey,
  • but the actual meat is what I enjoyed the most.
  • From here we're off to just walk around
  • the historical center of Peshawar.
  • It's an ancient city and this was an important market place,
  • which has now been restored.
  • It's actually quite, kind of calm and peaceful here today.
  • (motor bike puttering)
  • Nice to meet you.
  • (upbeat music)
  • (engine puttering)
  • We made it to the clock tower which is a landmark.
  • And the clock tower was built in the year 1900
  • by the British to celebrate the Queen Jubilee.
  • (motor bike puttering)
  • I've got just half my butt on the seat,
  • so I've gotta balance here.
  • But we're gonna go to the other side
  • of the walled city, the old city,
  • because there's a very iconic and very ancient mosque
  • that we're going to check out.
  • Everyone's in the back.
  • Hello Micah.
  • - Micah, hello.
  • (speaking foreign language)
  • (upbeat music)
  • - Whoa, that was a sharp turn.
  • Okay, we're heading down an alley, whoa ho ho.
  • (motor puttering)
  • (upbeat music)
  • That kind of rattled around those trotters in my stomach.
  • We have just arrived.
  • - This is Masjid Mahabat Khan,
  • located in Andar Sheher,
  • which is basically the old city of Peshawar.
  • - And this is an ancient mosque in Peshawar.
  • - Yes.
  • - [Mark] Okay, step inside of here, and it's just
  • this calm courtyard with marble floors.
  • And what's really fascinating is the front of the mosque
  • with the minarets and just the detail, and the doors.
  • Everything is white, but then the doors,
  • they have some blue tiles in them.
  • It just feels that you have taken a step back in time here.
  • - [Micah] Come on, come on!
  • (upbeat music)
  • - Okay, so we've walked over to what is, in English,
  • is the Storytellers Bazaar, but in--
  • - Qissa Khawani Bazaar.
  • - Qissa Khawani.
  • It's called Qissa Khawani Bazaar,
  • which is famous for storytelling.
  • Since ancient times, this is a market,
  • this is a bazaar area where people would,
  • traders would come, especially along the silk road, right?
  • They would share their stories, drink tea--
  • - [Vikas] Bhindi qehwa.
  • - Green tea, which is called qehwa.
  • So that's what we're going to do,
  • we're going to walk through the bazaar,
  • we're going to have some green tea, and, yeah.
  • Very cool history, very cool place.
  • (motor puttering)
  • Just stepping down this alley,
  • maybe it's going to lead to another street,
  • it's kind of mysterious.
  • (speaking foreign language)
  • (pots clanging)
  • (water bubbling)
  • The green tea.
  • (man speaking in foreign language)
  • The key ingredient that you have to have with green tea
  • when you're in this region is cardamom.
  • So he has a little mortar and pestle,
  • he crushes the cardamom to release that flavor,
  • plops it into your tea, lets it boil and simmer.
  • It's going to be really nice.
  • (pots hissing)
  • Oh, he's pouring it, okay, I better get there.
  • (people conversing in foreign language)
  • It's just an open floor space area.
  • People used to get tea, drink tea, tell stories,
  • just hang out.
  • - [Together] Cheers.
  • - [Joel] Cheers, man.
  • (speaking foreign language)
  • - Ahhhh,
  • it's so good.
  • Just that pure,
  • I mean it's so freshly boiled,
  • but the cardamom, that's what really makes this--
  • - [Man] Yeah.
  • - And part of the entire experience
  • is watching them make it,
  • because that's such a unique way to make the tea.
  • It's really, and just the ancient tea kettles.
  • I'm sure that makes a difference with the taste of the tea.
  • - [Mark] Thank you.
  • Shukeriya.
  • - [Vikas] Shukeriya
  • (speaking foreign language)
  • - Well, that was great.
  • Most people in Peshawar speak a language called Pashto.
  • And the name of the dish that we are about to go eat
  • is called?
  • - [Vikas] It's maguvha, basically brains
  • and in Urdu you call it maghaz.
  • - [Mark] Oh, in Urdu it's maghaz and in Pashto?
  • - [Vikas] Brain masala.
  • - [Mark] Brain masala.
  • - In Pashto, it's saal maguvha.
  • - That's what we're gonna eat next
  • because we just saw a man who is selling it right up here.
  • He's gonna make it fresh.
  • (speaking foreign language)
  • - [Man] This is buffalos brain.
  • - [Mark] Buffalo brains, nice.
  • (cooking flames whooshing)
  • (food sizzling)
  • (spoon tapping in pan)
  • (food sizzling)
  • Okay.
  • We saw the plate of brains
  • and we just could not pass by him without ordering
  • a plate of brains, it's like scrambled brains masala.
  • Got some fresh tandoori roti.
  • (upbeat music)
  • - Mmmmm,
  • ho ho ho ho ho.
  • Ho ho ho, that is sensational.
  • The brain is so creamy, and like mashed up scrambled.
  • You've got the tomatoes, the garlic,
  • and the coriander in there really comes in nicely.
  • Wow, that is impressive.
  • And fried so fresh and hot.
  • That's incredible.
  • Okay next up I'm going to try some of that chutney.
  • I'll touch the bread with the chutney.
  • It's like a tomatoey chutney and then grab some of,
  • after that grab some of the brains.
  • It's okay to do it something like this?
  • - [Man] Yeah, yeah, it's the way you do it.
  • - That's the way you do it, okay.
  • That is,
  • that is amazing.
  • And then with that chutney, that like adds
  • the cooling, refreshing element to it.
  • What I really like is the freshness
  • of the chilies and the coriander in there.
  • (upbeat music)
  • - Huh, huh, ho ho,
  • mmmm.
  • Okay, I could understand if a Peshawari man,
  • thinking of this, dreaming of this in the winter.
  • - Oh wow!
  • Oh wow.
  • - [Mark] That is amazing.
  • - I mean I would have regretted it
  • if I had not tasted this thing.
  • - [Mark] Yeah, you would have regretted it.
  • - It's amazing, full marks!
  • - Unbelievably good, like the brain literally just melted
  • into that sauce and masala and desi ghee.
  • He is a master of brains masala.
  • And that entire brains fry cost just 90 rupees.
  • So, that's like at the moment 122 or so to the dollar,
  • so that's like 75 cents.
  • - Yeah.
  • - For that plate. - Yeah.
  • - Whoa.
  • What a spot, what a dish.
  • - I'm not surprised it was awesome,
  • but man, it was awesome!
  • - [Mike] Hahaha, yeah.
  • - [Joel] That was so awesome.
  • (energetic music)
  • - [Ali] Peshawari cap.
  • - [Mark] Ah, Peshawari cap.
  • - You want to try one?
  • (exciting music)
  • - Nice.
  • - It looks good.
  • - Nice, I like that design.
  • - You look like a local, we have loved Peshawars so much.
  • We have decided to look like locals.
  • - [Mark] Yes.
  • (upbeat music)
  • (speaking foreign language)
  • (machine whirring)
  • It's so frothy, it's so, look at that,
  • just, there's no sugar or anything in it.
  • Just purely squeezed pomegranate seeds.
  • Ho ho ho ho!
  • Oh, that's incredible, naturally sweet.
  • You've got that sourness, but the froth, whoa, man!
  • I have never had that good of pomegranate juice,
  • it's almost banana-ey,
  • and like the perfect tartness and sweetness.
  • - [Joel] It looks like an orange, you know,
  • and it's obviously a citrus.
  • But that flavor is incredible, and it is,
  • at first taste, obviously it is not an orange,
  • it's like lime, like the father of lime, basically.
  • - It's a mamong in English,
  • I believe, or something along those lines.
  • And he just freshly squeezed it.
  • Mmmm,
  • mmm, to me it's more lemony,
  • but not really lemony either.
  • You can taste the bitter pith flavor of it, like a lemon.
  • (road noise)
  • (pan clanking)
  • Okay,
  • ho ho ho ho.
  • The next place we're stopping
  • on this ultimate food tour of Peshawar is to eat
  • Peshwari pulao, and pulao is very famous in this region.
  • It's a rice dish, you can smell the spices.
  • There's chickpeas in it, there's raisins,
  • there's chunks of meat.
  • They actually, I think they make it that big pot there,
  • they cook it in the pot and then when they serve it,
  • they put it into this big metal serving bowl.
  • (man speaking in foreign language)
  • Okay, great.
  • Just have some low stools to sit on.
  • I'm going to put it onto a little stool.
  • And then you can see he got some meat in there,
  • there's some chickpeas,
  • you can see the spices as well in there,
  • right out of the pot.
  • The raisins, or the sultans, they just provide
  • enough sweet and tartness to contrast the saltiness
  • of the rice and meat, really like, really aromatic.
  • And that beef in there is so good,
  • and just like a hint of black pepper taste in there as well.
  • - That tops any Sunday roast I've ever had.
  • That, that is comfort food.
  • - [Mark] Yeah, this is good.
  • (upbeat music)
  • (speaking foreign language)
  • - Directly outside from where we just ate the pulao,
  • there's a man who is selling two different dishes.
  • The main pot is lassi.
  • The other is saag, so he has a pot of saag,
  • which is like a wild spinach.
  • He topped it with chili flakes, he serves you the saag
  • in a little bowl with a unique type of bread
  • that I haven't seen before.
  • And then he whips up your lassi.
  • (metal and ice clanking)
  • (speaking foreign language)
  • - [Mark] Okay.
  • - [Man] Like this.
  • (liquid pouring)
  • (liquid sloshing)
  • (man speaking foreign language)
  • - And serves it to you in like a metal bowl.
  • Whoa, oh wow, that is so cool and refreshing.
  • That's like buttermilk, frothy too.
  • Oh yeah, that's great.
  • Tastes like liquid cottage cheese.
  • You've got to try that, that is awesome.
  • - Yeah, it smells, it smells cheesy.
  • I was expecting it to be at least a bit sweet.
  • It's not sweet at all.
  • Yeah, that's great.
  • - Okay next I'm going to try some of that saag.
  • And that's a really thick bread, it's like a cornbread.
  • Okay, grab a bit of this.
  • Oh, and it doesn't feel buttery,
  • it doesn't feel like there's desi ghee in it,
  • it feels more, like, watery.
  • Mmm, mmmm,
  • very nice.
  • Well that's just like pure.
  • You just taste like spinach
  • and then the dried chilis in there.
  • Really healthy tasting.
  • - Mmm.
  • - [Mark] So healthy tasting.
  • - So healthy, so nice, very nice, mm hm,
  • and the spice just kicks in a bit late, but yeah.
  • It's a good after taste.
  • (upbeat music)
  • - Wow, that's just like the pure lassi,
  • just straight, like, drinkable cheese.
  • And just look at this,
  • look at this scene.
  • We are on the side of the road.
  • There's just people all around, surrounding us.
  • Man, the people here are so nice, so friendly.
  • They've welcomed us in.
  • - You from Thailand?
  • - [Mark] Thailand, yes.
  • - I know, I see you in Thailand.
  • - [Mark] Thank you very much.
  • Peshawar is, what a city it is, what a city.
  • Bye-bye.
  • (energetic music)
  • (upbeat music)
  • We've arrive to an area called Namak Mandi,
  • so Ali was just explaining to me
  • that Namak means salt, Mandi means market or bazaar.
  • So this is probably, it definitely has history
  • as being a salt trading area.
  • They're known for their meat in Peshawar
  • in this entire region.
  • (speaking foreign language)
  • - [Mark] How are you?
  • - How are you? - Fine, thank you.
  • This is the main one, this is the legendary spot.
  • Animals are just hanging out here,
  • literally hanging out.
  • (metal clanging)
  • - [Ali] So we will choose the portion of meat
  • which we want to have.
  • - [Mark] Ah, okay.
  • - [Ali] And they will cut it in front of us.
  • (speaking foreign language)
  • - So you choose your chunk of lamb,
  • and we're going to get a couple of different dishes,
  • I know we're going to get some stuff on the grill
  • and then also a karahi,
  • which is the rounded skillet pan.
  • - [Ali] Because of the skewers, skewers it.
  • (meat sizzling)
  • (utensils tapping)
  • (pans sizzling)
  • - And they're also making the kaharis in the front here,
  • but look at this chicken display!
  • It's 360!
  • Oh, I just bumped into a car.
  • A 360 chicken rotation, around a barrel.
  • Ho, ho, ho, that's amazing!
  • (pots clanging)
  • (food sizzling)
  • So he's making the lamb kahari here.
  • You can see tomatoes are going here,
  • and just the fat is just sizzling out into oil.
  • Oh, here comes in some chilies.
  • (men talking in foreign language)
  • Oh, yes, okay.
  • Wow, that looks and smells incredible.
  • It just sizzles in its own fat.
  • Oh, the tomatoes, yeah.
  • And we walked past the duck underneath the chicken,
  • 360 chicken formation again.
  • But we have put in our order for the kahari and the grill.
  • And that's going to take about an hour to cook
  • because it has to cook until it's really tender.
  • So in the meantime we're going to go over
  • to this really well-known place where the local sandals,
  • which are called the chappalis, chappala?
  • - Yeah, this place, they make Peshwari chappals.
  • - Chappals, chappals, okay.
  • - Peshwari chappals have been famous for long,
  • but this specific shop is famous
  • because the Prime Minister of Pakistan, Imran Khan,
  • he got a chappal designed for himself here.
  • And he buys from this shop.
  • - Chappals, so that's the next fashion accessory
  • that we need to get.
  • - This chappal is now a brand.
  • - [Ali] And there's a story behind this chappal,
  • when the Prime Minister wanted a chappal,
  • he asked some of his friends in Peshawar
  • to get him a chappal that has a thicker sole.
  • So the guy came here and asked the shopkeeper
  • to make a chappal with a slightly thicker sole.
  • - [Mark] Wow, cool.
  • - But the shopkeeper ended up making a chappal
  • with too thick a sole.
  • So he told the guy, I have made a mistake.
  • The sole has become too thick, so you might as well
  • take this chappal to the Prime Minister,
  • who knows he like it?
  • So when they took the chappal to the Prime Minister,
  • and he was like, wow, this is so good.
  • - [Mark] Oh, okay, cool!
  • - [Ali] A world famous Greg Turr.
  • - [Mark] Oh, yeah.
  • - [Ali] And this is the Prime Minister of Pakistan.
  • - [Mark] And this is the Prime Minister of Pakistan.
  • - And you can see the Prime Minister's picture over there.
  • - [Mark] Yes.
  • (speaking foreign language)
  • - They make everything by hand in this little shop.
  • Oh, I thought that was a stool, but that's a giant battery.
  • Okay, and this is very, very cool.
  • - [Ali] This is the extra thick sole.
  • - [Mark] This is the Prime Minister's one?
  • - [Ali] This is the Prime Minister's one.
  • - [Mark] Oh, extra thick sole.
  • - [Ali] Extra thick sole, yeah.
  • - [Vikas] And look at its weight, it's light.
  • - [Mark] Oh, what a sandal.
  • - [Ali] Yeah.
  • - Try this on.
  • Oh yeah, I think this one is a little bit small.
  • (men talking in foreign language)
  • Sandal, I've never done this much sandal shopping
  • in my life.
  • I think I've decided on these.
  • What do you think about these?
  • These are awesome, I even took off my socks.
  • Yeah, these are the ones right here.
  • Immediately you can feel the airflow,
  • the airflow in these sandals, right?
  • You can really feel the airflow.
  • - The toes have chilled out to a new level.
  • - I hope the people in Bangkok will love these shoes.
  • - [Mark] Oh, yeah.
  • - And they'll ask you about them.
  • - They are so comfortable.
  • - They are extremely comfortable.
  • Very foamy, very cushioned, they have a great cushion.
  • - [Vikas] The dumba kahari will be ready.
  • - [Mark] The dumba kahari will be ready.
  • - From head to toe, we are the Peshwari boys now,
  • the Peshwari boys.
  • (upbeat music)
  • (speaking foreign language)
  • - [Man] Whoa!
  • - Yes.
  • So we're sitting in this section.
  • We got a whole booth with a carpet.
  • And the meat should be ready.
  • We got two different dishes.
  • They prepared the lamb in two different ways.
  • One is the kahari, with all the spices and the tomato sauce.
  • One is the grill, so those are like the rib sections
  • that have just been grilled up.
  • (laughing)
  • - Ultimate position for eating, hahaha.
  • So the grilled one is called the tikka.
  • And these are lamb chops.
  • - [Together] Cheers.
  • - Mmmm.
  • - It just fell off, I didn't even bite it.
  • - It's just everything you want in a lamb chop.
  • It's so tender, I think it's mostly just salt.
  • There's not like a marinade of spices.
  • It's just the pure meat roasted over charcoal.
  • The dumba kahari, lamb kahari.
  • And there's, yeah, you can see how they just reduce it.
  • They reduce it, they keep on cooking it
  • until it reduces into a thick sauce.
  • Whoa, ho, ho,
  • the kahari does it again.
  • This one is just very tomatoey,
  • and you've got just big chunks of lime there.
  • You can really taste the green chiles in there too.
  • Follow that with a spoonful of raita,
  • which is the yogurt infused with coriander.
  • Mm, mm, oh, like the dill flavor, in that right now.
  • That completes the experience in your mouth.
  • And not to mention, both dishes complement each other, so,
  • oh, is that some raita on my chin?
  • And once again, got some Peshawari green tea
  • to finish off the meal.
  • Whoa, that's hot!
  • Oh, the cardamom is always so nice,
  • it always just hits the spot.
  • And actually this is going to be the end of the meal.
  • This is going to be the final meal of this tour of Peshawar.
  • From here we've got to move on.
  • What a day it has been in Peshawar.
  • Ahhhh.
  • It is time to utilize the cushion.
  • Oh, ha ha ha.
  • - [Ali] This is my signature position.
  • - So your signature position is like this.
  • (laughing)
  • (upbeat music)
  • - [Joel] The design is so simple and cool.
  • - [Mark] This has been one of the greatest cities
  • that we've visited in Pakistan.
  • The culture, the ancient streets, the action,
  • the colors, and the energy.
  • and the people that we've interacted with,
  • has been amazing, and this has been some of the best food.
  • I mean, Peshawar, I wanted, specifically wanted
  • to visit Peshawar because the food is so well known
  • throughout all of Pakistan.
  • And I want to say a huge thank you to Vikas,
  • He's local from here, he's brought us around,
  • and he did a lot of planning for us.
  • And also to Ali for arranging everything,
  • including our entire trip to Pakistan.
  • So I'll have their links in the description box.
  • Thank you so much for watching this video.
  • Please remember to give it a thumbs up if you enjoyed it.
  • Leave a comment below, I'd love to hear from you.
  • And if you're not already subscribed, click subscribe now.
  • And also click that little bell icon
  • so that you get notified of the next video
  • that I publish.
  • Thanks again for watching.
  • See you on the next video.
  • Oh, Peshawar, you are great!
  • (speaking foreign language)
  • Peshawar, Peshawar.

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SUBSCRIBE http://bit.ly/MarkWiensSubscribe for 2 new videos every week
T-shirts and caps: https://goo.gl/6WdK1l
Thank you to Waqas for taking us around: https://goo.gl/ipRiqe
Thank you to Ali (Pakistan Travel Market): https://goo.gl/VY6NjH

PESHAWAR is the capital of Khyber Pakhtunkhwa, Pakistan, and it’s a must-visit city in the world for food lovers.

Of all the cities I visited in Pakistan, Peshawar was one of the most special, a city of immense history, culture, and some of the most incredible meat dishes of anywhere in the world. People have huge hearts, and a great taste of delicious food. Thank you Waqas and Peshawar for an amazing street food tour!

Halwa puri - We started off this Peshawar street food tour with first breakfast, halwa puri, something that is loved throughout Pakistan. Their version was one of the best, fried in pure desi ghee, and what I loved most was the chana, chickpeas stew.

Nika Seri Pai - Breakfast number two was one of the best dishes I ate in all of Pakistan - Peshawari seri paye, this version made with stewed cows feet. The stew was so rich and incredibly thick - like one of the most rich things you could possibly eat. What I loved so much about Peshawari paye is that it had an incredible garlic flavor. The meat was fall apart tender melting as well.
Price - 500 PKR ($3.73) per bowl

Sir Cunningham Clock Tower - After breakfast we headed to walk around and explore Peshawar, which has some ancient history, and is a fascinating city to explore. Masjid Mahabat Khan is one of the oldest and landmark mosques in Peshawar that’s well worth a visit.

Brains masala - 90 PKR ($0.67) - After having some amazing Peshawari tea, we then continued on to eat brains masala, which he literally whipped up in minutes, and we had a fresh plate of cow brains masala. It was delicious especially with the added chutney.

Pomegranate juice 200 PKR ($1.49) per cup - This is a cup of juice I could hardly even believe. It was the best, freshest, and perfectly sweet and tart cup of pomegranate juice I’ve ever had.

Peshawari pulao - 185 PKR ($1.38) per plate - Next on this Pakistani street food tour of Peshawar, we had Peshawari pulao, which is quite similar to Kabuli pulao. The rice was lightly seasoned, cooked with meat and chickpeas. It was awesome.

Saag and lassi - 50 PKR ($0.37) - Another highlight from this amazing street food tour of Peshawar was the saag and lassi sold by an extremely friendly man right outside the pulao restaurant. The saag was so healthy and fresh, and the lassi was freshly whipped up.

Kaptaan Chappal - One of the best things I brought back with me from Pakistan are Kaptaan Chappals, the locals sandals made in Pakistan. We went to the same shop that Mr. Imran Khan, Prime Minister of Pakistan, is famous for buying his sandals that he wears almost everyday.

Nisar Khan Charsi Tikka Shish Mahel - Finally, a food trip to Peshawar wouldn’t be complete without eating at Nisar Khan Charsi Tikka, the most famous restaurant in Peshawar for meat, specifically lamb. Everything was incredibly good, and I especially loved the lamb chops.
Total price - 2,600 PKR ($19.38)

An amazing day in Peshawar, it was one of those days where everything is fascinating, everywhere you look and everything you taste.

Thank you again to Waqas for taking us around: https://goo.gl/ipRiqe

Ali: https://goo.gl/VY6NjH
Joel: https://goo.gl/5AkWm6

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