FOOD WITHOUT BORDERS I INDIA-PAKISTAN Street FOOD Tour I Nahari, Biryani, Kabab, Kadhai, Rabri,Lassi скачать в хорошем качестве

FOOD WITHOUT BORDERS I INDIA-PAKISTAN Street FOOD Tour I Nahari, Biryani, Kabab, Kadhai, Rabri,Lassi

Food has the power to bridge borders, and in this special Indo-Pakistan street food tour, two passionate explorers—Anubhav from Delhi and Zia Tabarak from Karachi—came together to take their viewers on a flavorful journey across two cities, celebrating the shared love for iconic dishes. Zia’s first stop was Shaheen Shinwari, a place synonymous with robust and rustic Shinwari cuisine, known for its minimal use of spices and reliance on the natural flavors of meat. He tried their chapli kebab, a rich and succulent kebab made with minced meat, spices, and fried to perfection. Meanwhile, in Delhi, Anubhav explored Swaad Restaurant, a haven for lovers of Peshawari flavors. He delved into three variations of Peshawari Karahi, each bursting with bold, meaty goodness, slow-cooked in rich tomato-based gravy and infused with aromatic spices. Zia’s next destination was Meerut Kebab Paratha, a place with roots tracing back to Meerut, India. He indulged in their chicken tikka, malai tikka, bihari kebab, and a deep-fried, flaky paratha—a combination that’s a beloved staple in Karachi. In Delhi, Anubhav mirrored this love for kebabs with a visit to Zahra, where he tried the succulent chicken seekh kebab, perfectly charred and seasoned, and the Turkish kebab, which stood out for its unique texture and spices. Both places showcased how kebabs have evolved yet retained their essence across borders. Next was biryani, a dish that holds deep emotional and culinary significance in both countries. Zia visited Allah Wala Biryani, one of his favorite spots in Karachi, known for its spicy biryani with succulent chicken and fried chunks of aaloo. The presence of potatoes in biryani immediately brought to mind Kolkata’s version, where aaloo is a signature element. Anubhav, to draw this parallel, visited Hussain Biryani in Delhi and relished a plate of Kolkata biryani, with its fragrant rice, slow-cooked meat, and signature potato. Nihari was the next stop, a dish that speaks volumes about the rich culinary heritage of both cities. Zia took viewers to Zahid Nihari in Karachi, while Anubhav visited Zaved Famous Nihari in Delhi. Both places are legendary in their own right, known for their slow-cooked, velvety nihari, infused with deep, aromatic spices and served with fresh naan. The tour ended on a sweet note. Zia visited Dilshad Kulfi in Karachi, enjoying a bowl of creamy kulfi faluda, while Anubhav went to Pehelwan in Delhi and indulged in rabri kulfi. This food journey was more than just the flavours; it was about camaraderie, bonding, and the realization that, despite borders, the flavours we cherish are deeply connected.