Скачать или смотреть 🐐 🍖 😋 AMAZING DUBAI FOOD TOUR | Sindhi Mutton Masala Biryani + Nalli Gosht + Chicken Peshawari

🐐 🍖 😋 AMAZING DUBAI FOOD TOUR | Sindhi Mutton Masala Biryani + Nalli Gosht + Chicken Peshawari
🐐 🍖 😋 AMAZING DUBAI FOOD TOUR | Mutton Masala Biryani + White Roast + Nalli Gosht + Chicken Peshawari

#karachibiryani #nalligosht #whiteroast

Dubai’s Flavor Trail: Four Stops, Countless Stories
Dubai’s dining scene is a vibrant mosaic, stitched together by the dreams and recipes of those who made this desert city their home. Among its many culinary gems, a few restaurants stand out not just for their food, but for the stories they tell.

Our journey begins in Deira at Pak Liyari Restaurant, a name whispered with reverence among biryani lovers since 2007. Their claim to fame—the Mutton Masala Biryani—is a sensory celebration. Fragrant basmati rice, slow-cooked mutton, golden potatoes, and dried plums form the backbone of this Sindhi-style creation. The spice blend is unapologetically bold, each bite lingering on the palate. For those who like to flirt with fire, the double masala version delivers an irresistible kick. If biryani is the crown jewel, the White Roast is its hidden treasure: a mutton shank bathed in a silky, buttery gravy, perfect for tearing into with piping-hot tandoori roti.

A short drive away, Ravi Restaurant in Satwa feels less like a restaurant and more like an institution. Its founder, Chaudary Abdul Hameed, arrived from Pakistan in 1970 with determination as his only capital. By 1978, his modest eatery was feeding Dubai’s working class—and unknowingly, building a legacy. Today, Ravi is a democratic dining hall, welcoming taxi drivers and tourists, families and food critics, at any hour of the day. On our visit, the Dal Fry—a hearty mix of three lentils kissed with green chillies and topped with ginger and coriander—was the definition of comfort. The Chicken Peshawari, served sizzling in a kadai, was rich and robust, though its tomato-heavy gravy veered toward butter chicken territory. Still, the flavors were honest, the price fair, and the charm timeless.

In Oud Metha, Des Pardes hums with quiet confidence, serving traditional Indian and Pakistani dishes 24/7. Our meal here started with a Buff Shami Kebab, crisp-edged yet tender within, followed by Chicken Biryani. But it was the Nalli Gosht that stole the spotlight—mutton shank in a deep, fragrant curry that seemed to demand silence and slow eating. Exceptional food, paired with warm, attentive service, made it an easy contender for the trip’s highlight.

Finally, for a taste of South India, Aaraamam Dubai offers a warm embrace of spice and heritage. Since 2005, this restaurant has championed authenticity over trends. The Fish Curry Meals brim with coastal flavors, while the Fish Fry delivers a crisp, golden crunch that yields to succulent flesh—each bite a postcard from Kerala. Affordable, unfussy, and unforgettable.

In a city obsessed with novelty, these four spots are proof that some of the best meals come not from chasing trends, but from honoring tradition—served with a side of heart.

Chapters:
0:00 Teaser
1:05 Pak Liyari
4:46 White Roast
8:06 Mutton Biryani
13:24 Ravi Restaurant
16:30 Daal Fry
18:00 Chicken Peshawari
20:48 Des Pardes
23:24 Shami Kebab
24:40 Nalli Gosht
28:22 Chicken Biryani
31:10 Aaraamam Restaurant
32:43 Banana Leaf Meals
39:01 Fish Fry
41:02 Outro

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All opinions expressed in this vlog are our own, which are honest and has not been influenced by any means. Our reviews are dependent on the visits at the time and revisits will be reviewed again as they may have a different experience or the same. We are not food critics nor do we consider ourselves as one, this platform allows us to write and review our own personal dining experiences, may it be good or bad, delicious or not, all are honest and truthful opinions. If you disagree or agree with us at any point or do not receive the same experiences as we have, we do not hold any responsibility as everyone will have their own experiences that they will encounter themselves.

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