RARE Indian Desert Food! Cooking Underground Rajasthani Style! (Khad Lamb)
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Food info:
1) Khad Lam (Slow Cooked Underground Lamb):
Khad lamb (means cooking lamb in a pit in the ground)
Earlier soldiers didn’t want to leave any trace of smoke so that they can hide hence discovered this way of cooking.
Earlier it was rabbit meat but now since it banned so we are cooking lamb.
Making of garam masala- Roast all the following ingredients and pound it together: green cardamom, black pepper, cloves, coriander seeds, black cardamom, turmeric, bay leaves and caramelized onion powder.
Basic marination- Make cuts on the leg of the lamb and put minced garlic with lots of freshly prepared garam masala.
Next for the paste-mix red chili powder, coriander powder, turmeric, salt and lots of ghee.
Add this paste to the basic marination with a base of rotis and banana leaves. Cover it with a wet jute sack so that it doesn’t burn as it needs to be in direct contact with the fire for 2 hours in the pit.
2) Junglee Mass (Wild meat)
Five Ingredients Recipe-
If hunting, you get stranded, these are easily available in any village
Red chilli powder, Ghee, Salt, Dal or lentil, Coriander seeds, Lamb pieces. In a wok, combine everything together till the meat is soft and tender.
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Disclaimer:
If you see any factual food errors in my video, please feel free to politely let me know in the comments.
I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.
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Kenyan MEAT TOUR in Nairobi!!! BOILED COW HEAD & Nyama Choma!!!
???? Whole Indian Sheep Chukka »
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Thanks to Wendy Watta (@wattaonthego) for showing us the best Nairobi Street Food!
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» NAIROBI STREET FOOD
1. MAMA MWENDWA’S: Chapati + Tea (Chai) + Mayai-Chapati
ADDRESS: Nation Kibandas, Mombasa Road, Nairobi
OPEN: 6:00AM to 3:00PM
???????? CHAPATI : Add flour to a bowl, salt and water and knead until firm. Sprinkle a little flour on a flat surface, then flatten and roll out the big mound of dough onto the surface. Pour a little cooking oil on the flat dough. Using a knife, portion the flat dough lengthwise into equal strips. Roll in each strip into a ball. Flatten dough balls using a rolling pin then cook on both sides on a hot pan.
☕ TEA (CHAI): To a big sufuria, add water followed by milk. As it gets hotter, add tea leaves.
???? MAYAI-CHAPATI: Add cooking oil to a hot pan, pour in a beaten egg and cook until well done on both sides. To make the Mayai-Chapati, place the omelette inside a chapati and serve.
????PRICE: Chapati 0.39 USD/40 KSH | Tea 0.098 USD/10 KSH | Mayai-Chapati 0.098 USD/10 KSH
2. ENKARE: Nyama Choma + Ugali + Kachumbari + Sukuma Wiki + Mutura
ADDRESS: Kitengela, on the outskirts of Nairobi
OPEN: 12:00PM to 11:00PM
???? NYAMA CHOMA (Roast Meat): Divide the meat into popular cuts like leg and ribs, with offcuts like kidney. Season with salt and place in an oven for a few minutes. Then, place on a charcoal grill and cook evenly on both sides.
???????? UGALI : Bring water to a boil, add corn flour bit by bit and stir regularly. Stir until mixture is even.
???????? KACHUMBARI: Mix tomato, onion, lemon juice together to make salad.
????????SUKUMA WIKI (Collard Greens): Fry onions in cooking oil, add the sukuma wiki for about a minute or two and then serve.
???? MUTURA (African Sausage): Cut offal into small pieces then boil. Fry with onions, herbs and spices. Stuff inside uncooked tripe and tie both ends firmly, then grill.
????PRICE: ¼ kg Nyama Choma with accompaniments (Ugali, Kachumbari, Sukuma Wiki, Mutura) 4.92 USD/500 KSH
3. MIGINGO NI YETU: Grilled Cow Head
ADDRESS: Kenyatta Market
OPEN: 12:00PM - 9:00PM
????GRILLED COW HEAD: Skin cow head and split it into different cuts. Boil for 2 hours then grill until ready.
????PRICE: 3.94 USD/400 KSH
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Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
For business inquiries, please email: team.befrs@gmail.com
Incredible UNSEEN FOOD in Sri Lanka - Indigenous Vedda Tribe!
Dedicated to the amazing people of Sri Lanka. My heart and prayers go out to everyone affected in this tragedy. Sri Lanka remains one of my favorite countries in the world.
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SRI LANKAN FOOD - Sri Lanka is known As the pearl of the Indian Ocean, and that's because it really is a gem of an island. Today we had the privilege to visit an Indigenous Vedda Sri Lankan Village, where they prepared for us some traditional Sri Lankan food.
We first arrived to the lake, where we then had to take a boat across the lake, and then walk for about 30 minutes to get the village. The lush greenery, and an actual beauty was pristine. It started raining, so we just stopped cup of tea.
We arrived at the village, and we were greeted with open hands and an extremely warm welcom. The Aunty started cooking, a number of different dishes using millet, and the main dish with fresh deer meat. The food was unlike other Sri Lankan food I had before, and relied mainly on crops and ingredients they grew themselves locally.
It was an honor to experience Vedda culture and tradition, and food. Even though Uncle and I could not speak the same language or communicate verbally, it was hugely rewarding to just sit next to Uncle, smile, and share thoughts and positivity.
This was one of the most memorable meals and experiences I had in Sri Lanka.
Special thanks to Ruzaina:
Thank you for watching this Sri Lankan food video! You can watch the entire Sri Lanka food and travel series here:
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MUTTON ROGAN JOSH WITH FULL GOAT MEAT | COOKING IN WILD |
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my village food factory, street food around the world, Fast Food Street Videos #28
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RECORD BREAKING Thali in Pune, India!!! (Matt Stonie Has NO Chance)
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Special thanks to Sarthak Chandra from Chow Down My Lane for joining me on this awesome tour! Check out his YouTube page for food and travel videos in India:
And huge thanks to Harshita for organizing this amazing trip for us in India. Go follow her on Instagram for amazing food photography: @harshita02
#BestEverIndiaRoadTrip #BestEverFoodReviewShow #BEFRS
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» INDIA’S LARGEST VEG THALI
1. ZHAKAAS/JHAKAAS MISAL: Dum Misal (Smoked Misal)
ADDRESS: 335 Shaniwar Peth, Swamisamartha Apartment Shop No.1 (Next to Ranade Balak School), Shinde Par Chowk, Pune, 411030
OPEN: 8AM - 6PM
????DUM MISAL: Owner makes on his own secret homemade gravy mix. For making gravy mix: Use sprouted lentil, potatoes, onions, coriander, homemade gravy masala, spice mix, oil, water and cook till ready. Take matka (earthen pot) and then add potato mash, sev (gram flour shavings), spicy boondi (round gram flour fried balls), rice puff, onion and coriander. Place a small bowl with white butter and burning coal in matka, which fumes up to allow a smoky flavor in the earthen pot.
????PRICE: 1.17 USD / 80 INR
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2. SHIV KRISHNA SABUDANA VADA: Sabudana Vada
ADDRESS: Rastapeth Khaugali, Opposite KEM Hospital, Pune
OPEN: N/A
????????Sabudana Vada: Soak Sago for 6 hours then add boiled potato, green chilli chutney, cumin seeds, salt, sugar, peanut powder and mash everything well. Make balls from this mash mixture and deep fry them. Serve with green mint + coriander chutney.
????PRICE: 0.36 USD / 25 INR for one plate with two pieces
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3. AAOJI KHHAOJI, CAMP OUTLET: The Big Boss Thali
ADDRESS: Next to Rosary School, Near BMW Showroom, Camp Area, Pune
OPEN: 10AM - 11PM
The Big Boss Thali: There are about 52 items in this thali and everything is VEGETARIAN!
????PRICE: 59.80 USD/ 4100 INR for one Thali
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????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Harshita Kalra
For business inquiries, please email: team.befrs@gmail.com
VILLAGE CHICKEN COOKING IN SUPER CLAY POT | JUNGLE CURRY |
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Iran Desert Food Disaster!!! Food Tour GONE WRONG in Central Iran!!
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DESERT FOOD
1. FAMILY HOME: Kopichi + Eshkene Rob-e Annar + Kalajush
ADDRESS: Varzaneh, Iran
????KOPICHI (Traditional Varzaneh Bread): Mix ice water, salt and yeast together. Add flour and knead until it becomes consistent texture. Let the mixture rest for 2 hours. Portion dough and dip in spices including fennel, safflower, caraway, black cumin and sesame seeds. Roast in modern steel tandoor for 8 minutes.
????????ESHKENE ROB-E ANNAR (Pomegranate Dish): Start with oil made from sheep dumba (fat tail) and cook with saffron, rose water, apple, turmeric and onion. On the side, mix together pomegranate paste, grape molasses, water. In hot pot, add wheat flour, turmeric,and mint. Add pomegranate mixture and oil that comes from the milk of the sheep.
????KALAJUSH (Curd Soup): Start with same dumba oil and add onion and mint. Soak curds with water, then strain out the liquid by hand. Curds can be used over and over. Add mint, turmeric and finally the curd juice. Then add sheep oil and minced walnut.
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2. DESERT: Ostrich Kebabs + Pitu
????OSTRICH KEBAB: Defeather and clean the ostrich. Cut into small chunks. Marinate meat in lemon juice and onion. Place meat on skewers and roast 45 minutes.
????PITU (Mutton Stew): Place sheep fat, mutton, tomatoes and potatoes in a metal pot. Place pot over charcoal and cook for two hours.
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
This trip was made possible thanks to HarryAmir Productions, a london-based company specializing in production in the UK and Iran. Find more info at or IG: @amirbond0007
A huge thanks to our Patrons, David Baliles, Joaquin Rueda VI, Ryan Rhodes, Muhammad Octovan, Andres Glaze & Alpa for supporting BEFRS mission! Check out our Patreon rewards here:
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Super RARE Kenyan Village Feast!!! First time caught on camera!!
???? Mombasa Street Food Tour in Kenya!!! »
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???? Learn more about Onetrip’s Vietnam tours »
Thanks to Wendy Watta (@wattaonthego) for coming along with us on this Kenyan Food Tour!
Thanks to Holiday Destination Safaris for helping us to navigate our way around Kenya:
#BestEverKenyanFoodTour #BestEverFoodReviewShow #BEFRS
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» KILIFI SWAHILI VILLAGE
1. Giriama Homestead: Cassava + Kinolo + Turkey + Ugali
ADDRESS: Koleni, Kilifi, Kenyan Coast
OPEN: N/A
Our food journey through Kenya brought us to the Giriama Homestead in Kilifi. The Giriama is a bantu Kenyan community known to be one of the nine ethnic groups that inhabit the Kenyan coast, just about 2 hours away from Mombasa. The Giriama tribe largely depend on agriculture and hunting for food. They showed us how they grow their food and also shared some traditional tribal dishes with us.
???????? CASSAVA: Boil cassava then mix with freshly grated coconut milk. Mash cassava leaves in a mortar and then cook.
???? KINOLO: Mash ripe bananas in a traditional giant mortar. Mix in maize flour then bake in a jiko. Serve on banana leaves.
???? TURKEY: Clean turkey and stew in a large pot with water and salt. Season to taste.
???????? UGALI: Bring water to a boil, add corn flour bit by bit and stir regularly. Stir until mixture is even.
????PRICE: Turkey - 38.74 USD / 3900 KSH
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
For business inquiries, please email: team.befrs@gmail.com
INDIAN Street Food $100 CHALLENGE in MUMBAI! Best Street Food in Mumbai!
????INDIAN FOOD AND WHAT THE NEWS WON’T SHOW YOU! »
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????????Check Out Curly Tales »
Special thanks to Natasha Monteiro for taking on this Mumbai, India street food challenge with me! Check out her team, Curly Tales, for lifestyle, food and travel tips in India:
And huge thanks to Harshita for organizing this amazing trip for us in India. Go follow her on Instagram for amazing food photography: @harshita02
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» THE MUMBAI $100 STREET FOOD CHALLENGE
We kick off our 7-episode #BestEverIndiaRoadTrip in Mumbai, India. Mumbai is located on the West Coast of India, and the metropolitan area has a booming population 21+ million. It’s known for being the financial capital of India as well as the hub of the internationally-popular Bollywood film industry. The food culture in Mumbai is recognized worldwide and its street food offers delicious, flavorful combinations of ingredients.
1. KAPIL FAMOUS DABELI CENTRE: Dabeli (Non-Jain version)
ADDRESS: Old Nagardas Road, Behind Chinai College, Andheri East, Mumbai - 400069
OPEN: 9AM - 9PM
????DABELI: Dabeli is a popular Indian snack made with boiled potato mash. The mash is then mixed with chopped onion, garlic chutney, sweet chutney, pomegranate, peanuts and sev (shaved gram flour).
????PRICE: 0.22 USD/15 INR per piece
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2. AGARWAL FAST FOOD: Sev Khamani + Kachori + Ragda Puri
ADDRESS: Shop No - 6 A/B , Usman Manzil , 1/3, Zaveri Bazar Agiryari, Khara Tank Road, Chippi Chawl, Kalbadevi, Mumbai, Maharashtra 400003
OPEN: 11AM - 8PM, except on Sundays
????SEV KHAMANI: Sev khamani is a dish originally from Surat, Gujarat in India. It is made using gram flour mash, onion, coriander, sugar, gram flour shavings and green chillies.
????KACHORI: Make the kachori dough using refined flour and then stuff with onion-boiled potato mix and deep fry. Then, top the fried bread with onion, coriander, gram flour shavings, mint chutney, sweet chutney and green chili.
????RAGDA PURI: The ragda is made by boiling chickpeas and letting it simmer. Fill the refined flour crisps with potato, moong lentil, green mint chutney, sweet chutney, chaat masala, black salt, red chili powder, coriander and, of course, the ragda.
????PRICE: Sev Khamani: 0.43 USD/30 INR per plate | Kachori: 0.43 USD/30 INR per plate | Ragda Puri: 0.43 USD/30 INR per plate
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3. MANOJ PAPAD: Masala Papad
ADDRESS: Bhuleshwar, opposite 1st Bhoiwada
OPEN: 1:30PM - 10:30PM
????MASALA PAPAD: The roasted papad is made from rice, corn, sago, cumin seeds and red chilli. After roasting, add cucumber, cabbage, gram flour shavings, tomato, onion, garlic chutney, green coriander chutney, butter, coriander, chaat masala and salt.
????PRICE: 0.36 USD/25 INR per piece
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4. OM SNACKS: The Hulk Sandwich (1 KG SANDWICH)
ADDRESS: Gagan B Wing, Sai Rd, Gokuldham Colony, Goregaon East, Mumbai, Maharashtra 400063
OPEN: 10AM - 7PM
????THE HULK SANDWICH: Layers of the Hulk Sandwich
1st Layer: Tomato, capsicum with cheese
2nd Layer: Chopped vegetables mixed with in-house sauce and topped with cheese
3rd Layer: Dice paneer in in-house spicy chili sauce and topped with onion and cheese
4th Layer: Vegetables mixed with in-house garlic sauce and topped with cheese
5th Layer: Cheesy mayo topped with seasonings
????PRICE: N/A
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????COME SAY HI:
INSTAGRAM »
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Harshita Kalra
For business inquiries, please email: team.befrs@gmail.com
GOAT STOMACH AND INTESTINE FOR RANGERS | INDIAN BOTI CURRY COOKING IN WILD |
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Is This Even HALAL!??! UNSEEN Desert Food of Oman’s Bedouin People!!!
???? Most UNIQUE Middle Eastern Street Food in the GCC! »
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????Learn more about Onetrip’s Vietnam tours »
Thanks to Ahmed Habib (@officialomantravels) for showing us the best Omani street food!
#BestEverOmanFoodTour #BestEverFoodReviewShow #BEFRS
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» Camel Meat
1.CAMEL MEAT: Camel Stew with Rice
ADDRESS: Bousher
OPEN: 11:00AM – 11:00PM
????????CAMEL STEW WITH RICE : To make stew, add camel meat, fat cubes and Oman spices in a pot over low-medium heat. Stir until cooked. Serve with a variety of flavors of rice.
????PRICE: Camel Stew with Rice 5.00 USD/1.92 OMR per serving
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2. BADAR BEDOUIN HOUSE: Khubz + Qahwa Omaniya + Aish wo Salonat Dijaj
ADDRESS: Building 368, Block 333, Al Khoudh Street, Muscat.
OPEN: 9:00AM - 11:00PM
????KHUBZ (Bedouin Bread): Dissolve yeast in a bowl of warm water. Add salt and knead. While kneading, gradually add wheat flour until the dough is smooth and elastic. Cook on coal.
☕QAHWA OMANIYA (Bedouin-style Coffee): Put water and coffee in a coffee pot. Place the coffee pot on hot sand to boil. Serve in small traditional cups,.
???? AISH WO SALONAT DIJAJ (Bedouin Rice and Chicken Sauce): Fry onions in Omani Ghee to make a base. Add chicken, salt, black and red pepper, tomatoes and cardamom. Serve with rice.
????PRICE: Khubz 0.5 USD/1.30 OMR | Qahwa Omaniya 1.00 - 2.00 USD/0.39 -0.77 OMR per cup | Aish wo Salonat Dijaj 2.50 - 5.00 USD/0.96 -1.92 OMR per serving
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
Thanks to Halal or Haram for allowing us to use their logo at the four minute mark:
For business inquiries, please email: team.befrs@gmail.com
CHICKEN KA DAWATH AT THE JUNGLE | FESTIVAL OF CHICKEN RECIPE |
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ARABIAN TRADITIONAL FULL GOAT ROAST ON HOT COAL
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Ingredients:
oil
turmeric
red chili powder
cumin powder
coriander powder
full goat
black cumin powder
Carom seeds powder
Curd
Silver foil
Lemon
Salt
YOU can also add some meat masala powder
It should be 3 hours on hot coal as we showed in the video
Eat when it is hot.
Village Food Factory | Best smell of Snail Cooking | Traditional Food
Village Food Factory | Best smell of Snail Cooking | Traditional Food
In this Street Food tour video, I take you around the country side of Cambodia. This is my year end review of the most UNIQUE Asean street food that I've had this year.
Cambodian cuisine is so delicious, and I consider myself lucky live in Cambodia and tasting all kind of these food.
This snail cooking food style is simply but very tasty. I really love to smell it every time.
I hope you enjoy my video as I do.
Appreciate your like and subscribe :)
love you all.
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JOINING A HOME-COOKED INDIAN FEAST IN NEW DELHI!
Check out Onetrip experiences in Vietnam: bit.ly/onetrip-tours
Check out our previous episode: bit.ly/flaming-paan-noodle-ice-cream-and-more
A big thanks to our superstar host, Sonny Side from Best Ever Food Review Show for making the video. You can check out more of his awesome food review videos at his Best Ever Food Review Show Channel:
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JOINING A HOME-COOKED INDIAN FEAST - EXPLORING INDIAN FOOD EPISODE #10
A perfect end to the perfect journey--a delicious home cooked meal from the lovely parents Sonny's friend, Harshita. Sonny from Best Ever Food Review Show finally gets to try his favorite Indian dish in India itself. Can you guess what it is? And here's another trivia question for you: How old do you think Sonny was when he tried Indian cuisine for the first time? The answer is in the video!
We hope you enjoyed watching our India series just as much as we enjoyed creating it. Next up, we're headed back to VIETNAM! Till then, Namaste India!