Category
🦄
CreativityTranscript
00:00 Oh, and there it is, the leg piece.
00:03 Oh, look at that, guys.
00:05 We've got it all connected with the testicle.
00:08 - Fantastic.
00:09 - It's good?
00:10 - Good.
00:10 (speaking in foreign language)
00:11 (speaking in foreign language)
00:12 - Very tasty.
00:13 - Very tasty, awesome.
00:14 And we're gonna put that right over the flames,
00:16 the wood flames over here with the saji chicken.
00:19 - Chicken.
00:20 - The chicken and the mutton.
00:21 Beautiful.
00:23 Okay, let's go.
00:24 Okay.
00:25 All right, check it out, guys.
00:26 This is Trevor James.
00:27 We just got into the mega city of Karachi,
00:30 seafood city of Karachi,
00:32 and today we're bringing you
00:33 for the ultimate street food adventure.
00:35 It's gonna be a lot of fun.
00:37 Let's check it out.
00:38 Get ready for the ultimate street food
00:40 and seafood tour of Karachi, Pakistan,
00:44 'cause today we're bringing you in extremely deep
00:47 for six unbelievably unique
00:50 and life-changingly good street foods
00:52 that you're gonna wanna fly in directly to eat for.
00:55 So make sure to watch this entire video,
00:58 'cause you can discover along with us
00:59 exactly what makes Karachi
01:01 one of the best street food cities in the world.
01:05 Let's eat.
01:06 And this is just amazing exploring Karachi, guys.
01:09 You can feel the history here,
01:11 and right up here is the most famous biryani joint
01:14 in the whole neighborhood here,
01:15 Al Rahman Biryani, chicken biryani,
01:18 and you can smell it in the air.
01:20 Oh yeah, right here.
01:22 Beautiful.
01:25 As-salamu alaykum.
01:27 How are you?
01:28 Al Rahman Biryani.
01:30 Oh yeah.
01:31 Oh, oh, there's a fresh pot.
01:33 Oh!
01:34 Oh, Al Rahman Biryani.
01:38 Oh, it smells fantastic.
01:40 Look at this, guys.
01:42 Oh, we've got super fluffy basmati rice.
01:45 Oh, and just infused with tons of masala there.
01:48 There's gonna be big chunks of chicken on the bottom too.
01:51 Wow, and the turnover here is high.
01:53 We've got hundreds of people lined up outside,
01:56 all taking the Al Rahman Biryani.
01:58 Very nice.
01:59 Oh, and look at the color here.
02:03 Wow, you can really smell cardamom and cinnamon in there.
02:08 And you can see we're just scaling it right here.
02:11 It's going on the scale.
02:12 We're weighing it and selling it one by one,
02:15 throwing those potatoes in,
02:17 and we're just serving hundreds of these plates here,
02:19 and we're gonna open a fresh deck right behind us.
02:21 Check this out.
02:22 Oh, right here.
02:24 Ooh, look at that.
02:27 Oh, amazing.
02:30 This is it right here.
02:32 We found biryani heaven.
02:34 It just looks fantastic.
02:36 Al Rahman.
02:38 Al Rahman Biryani.
02:40 Oh, wow.
02:41 Next level spices coming from these decks.
02:45 As soon as you walk across the street,
02:47 you get this huge wall of aroma,
02:51 and it's all about the potatoes and the chicken
02:54 and just the scooping speed here,
02:57 coming right out of these decks, these big pots.
03:00 And look at this triple layer of biryani we've got here.
03:08 This is amazing.
03:09 So much biryani.
03:11 How many decks do you sell per day here?
03:13 - How many? - How many?
03:14 - 60. - 60?
03:15 - Yes. - 60 decks?
03:17 - Yeah, 16. - 60 decks?
03:19 Ooh.
03:20 Wow, 60 decks of biryani per day.
03:24 Can I have egg plate, please?
03:26 Egg two, egg plate.
03:27 - Leg, please. - Leg, please.
03:28 Yes, please.
03:30 Egg plate, leg, please.
03:31 Oh, this is amazing.
03:35 Thank you, bye.
03:36 Oh, look at that.
03:38 The ultimate biryani here in Karachi.
03:41 Thank you, shukriya.
03:43 And we're gonna go try it out, guys.
03:44 This is just amazing, the Al Rahman Biryani in Karachi.
03:48 And we've got these big decks, look at this.
03:50 We got two chicken legs, we got two potatoes.
03:52 You can actually see the spice in there.
03:54 Oh, and look at that, guys.
03:57 Potato and chicken and sal and gravy all in one bite.
04:00 Mm.
04:05 Oh.
04:06 Oh, yeah.
04:08 Wow.
04:11 That is so flavorful.
04:12 Oh, yeah.
04:15 Very nice.
04:18 Very nice.
04:19 Oh, whoa.
04:21 Whoa, that is rich.
04:22 You can really taste cloves, cinnamon.
04:26 But the best part there is the basmati rice.
04:28 It's super fluffy.
04:30 It's super fluffy and full of flavor.
04:33 Al Rahman Biryani, the best.
04:35 Amazing.
04:37 That's next level biryani.
04:38 Thank you very much.
04:39 That was delicious.
04:41 Amazing biryani.
04:43 Thank you, thank you very much.
04:45 Bye-bye.
04:46 You like that thing?
04:48 Fantastic.
04:49 And we're gonna keep going.
04:50 Awesome, guys, we have five more
04:52 intensely delicious street foods in this episode.
04:54 But first, I wanna give a huge shout-out
04:57 to ExpressVPN for partnering with me.
04:59 This is the ExpressVPN app here, guys.
05:01 It encrypts all of your internet traffic and data
05:04 on both your phone and computer,
05:06 and it hides your public IP address.
05:08 So that means you're super secure anywhere in the world,
05:11 anywhere on the planet, on the phone and computer.
05:15 And it does all of that, but the main thing for me
05:17 is that it allows you to access restricted content
05:20 and geo-blocked content online anywhere in the world.
05:24 A huge example of that is Netflix.
05:26 Most people know the USA version of Netflix
05:28 has the most shows available.
05:30 Thousands of titles, hundreds of movies,
05:32 and there's also always gonna be content
05:34 that you can't access,
05:35 that's only available in certain locations.
05:38 So with ExpressVPN, you can connect
05:39 to any of their servers around the world,
05:42 and it's like your computer is right there.
05:44 You're connected and you can access that content.
05:47 And if you guys visit ExpressVPN.com/thefoodranger,
05:50 there's a discount for you there,
05:51 49% off and three months free on a year pack.
05:54 I'll get a small commission of that,
05:56 and that's all gonna go right back
05:57 into creating these videos for you.
05:59 You guys can check the link in the description below.
06:02 And next up, we're going for Karachi-style
06:05 chicken and beef haleem.
06:07 Awesome, guys, and next up, we are just driving
06:09 through the bustling streets of Karachi
06:11 on our hunt for more food.
06:12 We're going to Burns Road,
06:13 one of the most famous food streets in Karachi.
06:16 We're gonna go get delicious mutton.
06:17 We're gonna go get haleem.
06:18 It's gonna be a lot of fun.
06:19 Let's check it out.
06:20 And this is it, guys.
06:21 We are downtown Burns Road,
06:24 and right across the street is Karachi Haleem,
06:28 one of the most famous haleem joints
06:30 in all of Karachi, right here.
06:32 And we're gonna try it out.
06:34 Here we are, guys.
06:36 (speaking in foreign language)
06:39 And this is it.
06:43 We're gonna go in the back to see
06:44 if we just got invited in to the kitchen, guys,
06:48 from the general manager, Arsalan, here at Karachi Haleem.
06:52 Hi, Arsalan.
06:53 Nice to see you.
06:56 So this is it, the haleem.
06:57 So this is the prepared beef.
07:00 Wow.
07:00 - This is the prepared beef.
07:01 It's a mixture of oil, garlic,
07:03 all the spices, red chili.
07:05 - So it's a chili oil infused with masala.
07:08 Oh yeah, look at that.
07:10 Full of beef.
07:12 - Yes.
07:13 - Full of beef.
07:14 Oh.
07:15 That right there is a Pakistani upgraded chili oil.
07:21 - After this, around five minutes,
07:23 when it's prepared, then we're gonna mix with the pulses,
07:26 and we just grind with the machine,
07:28 and you have your delicious haleem.
07:31 - We're just adding in that masala
07:33 right into that chili oil chicken,
07:36 kind of like a chicken korma.
07:37 - Yeah, chicken korma.
07:38 - Wow.
07:39 Oh, and these are the pulses.
07:41 Look at that.
07:43 That is thick pulses, wheat flour.
07:46 So much in there.
07:48 Oh, and there it is.
07:49 Wow.
07:51 Right in that chicken korma.
07:53 That's fantastic.
07:55 Okay, here we go.
07:57 We're just gonna grind it up.
07:59 Wow.
08:03 Look at that.
08:05 (grinder whirring)
08:08 That is so thick.
08:22 Look at that.
08:23 It's just got that thick consistency from the pulses,
08:26 and from all of the wheat, and the flour.
08:29 That is energy right there.
08:32 That'll feed an army.
08:33 Thank you very much.
08:34 Let's go try it out, guys.
08:35 And here we are, guys.
08:36 We've got the haleem from Karachi.
08:38 Haleem with Arsalan, the manager here.
08:41 And look at that.
08:42 That is so beautiful.
08:43 So we've got the beef and the chicken.
08:46 Beautiful.
08:47 And it's served with all of these toppings.
08:49 Look at that.
08:49 So we've got the fried onions.
08:50 Is that mint?
08:52 - This one is mint leaves.
08:53 - Houdina.
08:54 - Houdina, yeah.
08:55 And we've got fried onions, ginger, lemon, chilies.
08:59 - And you can just add it all in.
09:00 - Yeah, yeah, add it all.
09:02 - Look at those fried onions.
09:03 To me, this is the joy of life.
09:05 Fried onions give it so much aroma.
09:07 Crispy, crunchy, and when you mix it in, it's fantastic.
09:11 Little mint.
09:12 And you can just scoop it up with naan, right?
09:16 Thank you, cha-cha.
09:17 Awesome.
09:19 You gotta get that masala on there.
09:21 And we can just break this naan and go in for it.
09:23 Wow.
09:26 This is the chicken haleem right there,
09:28 and you can just scoop it up.
09:29 Look how thick it is.
09:31 Cheers, buddy.
09:32 (upbeat music)
09:34 Mm.
09:38 Oh, wow.
09:41 That is delicious.
09:43 That is fantastic.
09:46 There's that fried onions flavor,
09:48 and with the lemon on top,
09:50 and the chopped masala with the naan.
09:53 And you can just tell that the chicken it's mixed with
09:56 has so many spices.
09:58 Look at that, look at how thick it is.
09:59 That is fantastic, thick energy right there.
10:03 And next up, before going to the most insane
10:06 Karachi-style seafood feast,
10:09 we're going deep into the back alleyways of Karachi
10:12 and finding a rare tomato-based brain takatak.
10:16 This is next-level satisfaction.
10:19 And just look at these streets, guys.
10:22 So much action going on here.
10:24 And we've heard there's a delicious brain takatak
10:27 just right up here,
10:28 and it's gonna be full of tomatoes and masala and spice,
10:32 and we're on the hunt for it now.
10:34 Let's go see if we can find it.
10:35 As-salamu alaykum.
10:37 How are you?
10:38 - Fine.
10:39 - Kisay ho bai?
10:40 Look what we got here, guys.
10:42 We've got the ultimate grilled chicken,
10:44 but we came here for the brain takatak.
10:47 It's just giant cubes of brain.
10:49 Beef, beef brain.
10:51 This is insane.
10:53 And it actually smells creamy.
10:56 Wow.
10:58 (laughing)
11:00 The beja.
11:00 Oh, wow.
11:05 This is crazy.
11:06 And we're gonna watch the whole process here.
11:08 Insane.
11:12 We're just chopping through them.
11:14 The beef brains.
11:15 And there is just brain juices splattering right now,
11:21 hitting me in the face.
11:23 This is amazing.
11:26 And we're just gonna put a little water in there.
11:28 Oh, warm it up.
11:29 Oh, and then the ginger and the garlic just went in.
11:34 Ginger, garlic.
11:36 Wow.
11:37 Oh, and there it is, the tomato.
11:42 (laughing)
11:44 Look at that.
11:45 Oh, and chili.
11:46 - Yes, sir.
11:47 - Oh, beautiful.
11:48 Look at that.
11:49 Fresh green chilies.
11:51 And we're just gonna add them right in.
11:53 We're chopping them up,
11:54 and those are gonna go into that tomato puree right here.
11:58 I've never seen a more beautiful brain scene
12:00 in my whole life.
12:01 And as you walk down the street,
12:03 you can just smell the kebabs grilling
12:05 and the brain sizzling.
12:07 There's a lot of spice in here.
12:09 Very nice.
12:10 Finished.
12:11 Awesome.
12:13 Look at that.
12:14 Wow.
12:20 And we are with owner Abderzad here of Jackson Barbecue,
12:23 and we've got the beija takatak.
12:25 Look at that.
12:26 Thank you, Abderzad.
12:28 Oh, and you can just take this chapati.
12:31 Oh, look at that.
12:33 And just dip it right in to that brain takatak.
12:37 And we witnessed the whole process.
12:40 And you can just make it into a little mini taco there
12:43 and go for it.
12:44 And that chapati smells fantastic, smoky.
12:46 Mm.
12:52 Oh, wow.
12:53 That is fantastic.
12:57 It's like an upgraded scrambled eggs.
13:03 Look at that brain.
13:05 So creamy.
13:06 No odor.
13:08 Perfectly smooth.
13:09 Spicy from chili.
13:10 You can taste cumin in there.
13:11 And when you just cover it with the raita.
13:14 Oh, yeah, thank you, Abderzad.
13:16 Thank you for having us.
13:17 That is really nice brain takatak.
13:19 - Shukriya.
13:20 - Shukriya.
13:21 (Trevor laughs)
13:22 And Pakistan is the best.
13:23 Pakistan is great.
13:25 Yeah.
13:26 - Best.
13:26 - Best.
13:27 Very nice.
13:28 - Pakistan zindabad.
13:29 - Yeah, zindabad.
13:30 - Pakistan zindabad.
13:31 - Pakistan zindabad.
13:31 - Pakistan zindabad.
13:32 - Awesome.
13:33 Thank you, Abderzad.
13:34 - Thank you.
13:35 - Beautiful.
13:36 See you.
13:37 - Okay.
13:38 - See you next time.
13:39 - Yes, thank you.
13:39 - Thank you, bye bye.
13:40 Thank you.
13:41 Bye bye.
13:42 Next up, the next evening.
13:44 And before heading out for the most massive
13:47 mutton leg piece grilled right over the fire,
13:50 we're meeting up with our good buddy, Ali,
13:52 who's taking us to the seaside for a huge
13:55 Karachi style seafood feast on the Arabian Sea.
14:00 Awesome guys, and next up we are driving out
14:02 with Ali and Ting.
14:03 We're going for a big seafood feast on the seaside
14:06 and it's gonna be a lot of fun.
14:08 - Yeah, we're going to Hawks Bay and as they say,
14:10 coming to Karachi and not having seafood is a sin.
14:12 And we're not going to commit that sin.
14:14 - Let's go check it out.
14:15 - Yeah, and chef, so I would like to introduce you
14:16 to my friends.
14:17 We have Sheroze here.
14:19 - Hi guys.
14:20 - And Ahlam.
14:21 - And we're gonna have a big seafood meal
14:24 right on the beach.
14:25 - Yes.
14:26 So Trev, here we have the Arabian Sea.
14:28 - Oh, wow.
14:29 - For you, I know you've been craving sea for a while now.
14:33 - This is beautiful.
14:34 - This we have, we have Arabian Sea and it's so calm,
14:38 it's so majestic and it's so peaceful out here.
14:41 - Oh, and look at this, we got lobster.
14:43 Look at the color on that.
14:44 So how are we preparing this?
14:45 - Basically they're steaming it.
14:47 - Okay.
14:48 - They're preparing it through the steam,
14:48 they're putting it in the masala.
14:49 - Oh, wow.
14:50 This was a true Pakistani seafood feast
14:56 with the Pakistani fisherman style lobster
14:59 just being one of the many seafoods we were offered.
15:02 This is amazing, just cooking up the crab stomach.
15:05 - Yeah.
15:06 - Your good name?
15:07 - Harun.
15:08 - Harun?
15:09 - Yeah.
15:10 - Oh, wow.
15:10 And we're gonna load up the crab stomach in there
15:11 and this is just one of many dishes.
15:14 You can smell so many spices in here.
15:16 Look at that.
15:17 Garlic, ginger, turmeric, chili.
15:19 Oh, wow.
15:20 And we're gonna load up the crab stomach in there
15:22 and this is just one of many dishes
15:25 we're gonna be having today.
15:25 Look at this.
15:26 We got prawns, we got potato and we got squid.
15:30 Oh, wow.
15:32 All those crab stomachs.
15:33 - Different style of mixing.
15:37 - Oh, that's the pure heaven right there.
15:42 Wow.
15:43 That's the lobster.
15:44 - That's the big guy.
15:45 - Oh, beautiful.
15:47 And before we knew it,
15:48 the entire massive seafood feast was ready to eat.
15:53 Now what we are looking at is a pride of Arabian Sea.
15:57 This is crab lollipops.
15:58 - Crab lollipops.
16:00 In a masala.
16:01 - In a masala, authentic Pakistani masala.
16:04 - Oh, wow.
16:05 - All the food is cooked in Pakistani,
16:08 pure Pakistani authentic masala.
16:10 - This is incredible.
16:12 - And this is known as a red snapper
16:13 and we're gonna use tamarind sauce on it.
16:16 - Oh, tamarind sauce.
16:18 - This is all Pakistani made by a lady named Reema.
16:22 - Reema.
16:23 - Reema, she's very famous for it.
16:25 - Tamarind sauce.
16:25 - Tamarind sauce and everything is homemade.
16:27 - So it's sour and spicy.
16:29 - Sour and spicy.
16:30 Spring onions.
16:31 These are spring onions, you put it on top.
16:33 - Awesome.
16:35 - These are lobster.
16:36 Most of the time you see it,
16:37 lobster, thawmador and everything.
16:39 This is made in authentic Pakistani fisherman style.
16:42 - Fisherman style.
16:43 - Yes.
16:44 Again, most of the spices are very raw,
16:47 specially picked with the local market.
16:51 - And it's just bursting with juice.
16:53 - The other thing which is very famous
16:56 is this crab cutlet.
16:58 This is also eaten with the chutney.
17:01 - Oh, and what's this?
17:02 - This is prawn curries.
17:04 - Prawn curry.
17:05 - Again, same, homemade sauces in it,
17:08 local masalas, nothing imported, all local.
17:12 - And this is right on the beach.
17:13 - Right on the beach.
17:14 Fresh as ever.
17:15 - Fresh as ever.
17:16 - Fresh as ever.
17:17 - Oh, and then--
17:18 - The grilled prawns, these are all tiger prawns.
17:21 - Tiger prawns.
17:22 - Tiger prawns.
17:23 - In a chili paste.
17:24 - Chili paste.
17:25 - From the Arabian Sea right behind us.
17:27 - Right behind us.
17:28 - Oh, and then the squid.
17:29 - Squid, again, it's made Pakistani style.
17:32 Amazing.
17:33 - Try it out.
17:34 Mm.
17:39 Oh, wow.
17:41 (chewing)
17:43 Oh, that is amazing.
17:45 You can taste cumin.
17:46 And masala.
17:48 - Yes, there is some cumin in it.
17:51 - Mm.
17:52 Oh, and next up, we can try this prawn curry.
17:55 - Prawn curry with puri.
17:57 - With puri.
17:58 And you can just put it right in that puri.
18:01 Prawn curry, right on the beach.
18:04 Mm.
18:07 Oh, wow.
18:09 - You want the popsicle or this one?
18:11 - Oh, they're both fantastic.
18:12 - Both fantastic?
18:13 - Hard to decide.
18:14 - Hard to decide.
18:15 Let us try lobster.
18:16 Grab a whole tail.
18:18 Oh, look at that.
18:20 That is amazing.
18:22 And what I'm loving here is the variety of the masala.
18:26 Everything is slightly different.
18:28 Some is richer, some is spicier, some has more cumin.
18:30 Right there, that's the biggest chunk of lobster flesh.
18:34 Right fresh from the ocean.
18:38 - Cheers.
18:39 - Cheers.
18:40 Mm.
18:42 Oh, oh yeah.
18:47 This is unreal.
18:48 Just look at this full table.
18:50 This is one of the best seafood meals you'll ever eat.
18:54 And after eating the incredibly delicious red snapper
18:57 with the sweet, sour, and spicy tamarind sauce,
19:01 we made our way back into town.
19:03 And the next day, for a mid-afternoon snack,
19:05 before going for a whole mutton leg piece
19:08 with the testicles still attached,
19:10 we're bringing you for more seafood,
19:13 right on the street, Karachi style.
19:16 And this is just amazing, guys.
19:18 We're going so deep today, exploring the back alleys.
19:23 And right up here, there's a famous fish takatak joint.
19:27 Right up here, we're gonna go try it out.
19:29 Mashallah.
19:30 Oh, wow.
19:38 Oh, look at this, the fish takatak.
19:40 Wow.
19:41 We've got the fried fish here,
19:43 and it's gonna go right on here,
19:44 and we're gonna takatak.
19:45 Oh, with the onion, the piyaz.
19:50 Piyaz chutney.
19:51 Beautiful.
19:53 Oh yeah, and here we go.
19:54 We're just gonna throw that fish onto this big tawa,
19:58 this big grill here.
19:59 It's already fried, and it's covered in a rich batter.
20:03 We're loading it up with oil.
20:05 Oh yeah, beautiful.
20:08 Mazidar.
20:09 Mazidar.
20:10 And there's the chutney.
20:11 The onion.
20:13 Oh, the coriander chutney,
20:15 and we're just gonna mix it up.
20:17 Beautiful.
20:18 Oh.
20:19 And that's the mint.
20:21 The mint.
20:23 We've got a mint chutney, and we've got an onion.
20:25 Oh, and masala.
20:27 Masala.
20:28 That is beautiful.
20:30 Oh.
20:31 Very nice.
20:37 (speaking in foreign language)
20:40 This is just one of the street icons of the world here.
20:45 Mashallah.
20:47 And the masala just burns your lungs.
20:50 Oh.
20:50 Mazidar.
20:52 Mazidar.
20:53 And this is Karachi, the city of seafood and street food.
20:59 Mazidar.
20:59 Mazidar.
21:00 Mazidar.
21:01 Mashallah, takatak.
21:03 Oh, wow.
21:04 (metal clanging)
21:07 Thank you.
21:09 For me?
21:12 Okay.
21:13 Thank you very much.
21:14 And here we are, guys.
21:16 We got the ultimate fish takatak here at Mashallah Fish Takatak.
21:21 Look at that.
21:22 That is ground up sole fish.
21:24 Wow, and it's just full of chilies, full of spices,
21:26 full of masala, onions, and coriander.
21:28 And it's served with this super intense
21:29 green chili mint chutney.
21:32 And of course, the chapati.
21:33 So we're gonna make a taco out of that.
21:35 You can just scoop it up.
21:37 Oh, right off the grill.
21:40 That is intense.
21:42 Wow.
21:43 Look at that.
21:45 And you can just pour that green chili,
21:48 coriander mint chutney all over it.
21:51 Oh yes, oh yes.
21:54 This is it, guys.
21:55 Karachi.
21:56 Mm.
21:59 Mm.
22:03 Oh wow.
22:05 Oh, that is spicy.
22:06 That is definitely spicy.
22:08 It's all about that green chili, coriander mint chutney.
22:11 Oh, that'll burn your mouth off right there.
22:13 Same consistency as mashed potatoes,
22:16 but here, super, but here, super spicy
22:19 with green chili chutney.
22:20 Thank you.
22:21 - Thank you. - Thank you very much.
22:23 Thank you, Chacha.
22:24 See you next time.
22:25 Bye bye.
22:25 Bye bye.
22:26 That was just fantastic, guys.
22:28 Spicy, upgraded with tons of masala.
22:31 And we're gonna keep exploring.
22:31 There's so much food here.
22:33 And to finish off the night,
22:35 we're going for a full mutton leg piece.
22:38 And here it is, guys.
22:40 And we're mutton.
22:41 (speaking in foreign language)
22:46 Wow.
22:48 The mutton leg.
22:50 We've got the whole leg with the testicles still attached.
22:54 Oh, and there it is.
22:55 The leg piece.
22:57 Oh, look at that, guys.
22:59 We've got it all connected.
23:01 Beautiful.
23:02 Okay, let's go.
23:04 Okay.
23:05 Wow.
23:08 Looks good.
23:12 This is a sight to see in the street food world.
23:17 The whole mutton leg right on the street,
23:20 cooked with all the saji chicken,
23:22 and we are gonna devour all of that delicious flesh.
23:25 This whole leg piece took two hours to roast over the fire.
23:29 So we went for a walk.
23:31 But when we came back, the testicle was gone.
23:35 And you can just see that the meat,
23:36 the flesh on that mutton leg is looking so tender
23:40 and just juices bursting.
23:43 Looks very nice.
23:44 And here we go.
23:46 It's mesmerizing.
23:48 Look at that big bone.
23:50 That is one of the joys of life, meat.
23:53 And in Pakistan, oh yes, this is next level.
23:58 And we're just gonna slide it off there.
24:00 Wow.
24:01 And we're gonna squeeze some lime on it.
24:07 Oh yeah, fantastic.
24:08 And then here comes the real secret, the masala.
24:12 Look at that masala.
24:13 Yes.
24:17 And there it is, the anwar mutton.
24:20 - Anwar mutton.
24:20 - Anwar mutton, whole leg piece.
24:23 - Whole leg.
24:24 - Whole leg, okay.
24:25 Let's go try it out.
24:26 That is insane.
24:27 Look at the size of that.
24:29 Coated in masala and sprinkled with lime.
24:32 We've got the meat station in the back.
24:34 Thank you.
24:36 Thank you.
24:37 Amazing.
24:38 And we are just gonna go right in
24:41 and have a delicious bite.
24:42 Oh.
24:47 Mm.
24:49 Mm.
24:55 Oh.
24:58 Wow, thank you so much.
25:01 That is fantastic.
25:03 Wow, that is so fatty.
25:05 Look at that flesh.
25:07 It's just full of fat on the inside.
25:09 So much fat in there.
25:11 That lime right there just gives it so much joy.
25:16 Citrusy, little sharp.
25:18 With that masala, you can taste cumin.
25:20 Fantastic.
25:21 That is just pure caveman satisfaction.
25:25 Make sure you guys go check out my buddy Ali's Instagram
25:28 in the description below.
25:29 Also go check out that link for expressvpn.com/thefoodranger.
25:33 It's an awesome offer.
25:34 I use the product all the time.
25:36 And I would also love to know what you guys thought
25:37 about the street food tour of Karachi.
25:40 It was a lot of fun.
25:41 I would love to know what you thought.
25:42 And thank you so much for watching.