India’s Mega Street Food Factories!! Hyderabad Haleem & Biryani!!

In this video you will see some of the

mega

food

factories

in India. When it comes to preparing

food

en masse, no one does it like India. Welcome to Hyderabad, a city of almost 7 million inhabitants and the fourth largest in India today. I'm on a mission. to show you how the superstar chefs who took my breath away curate your favorite Indian food on a grand scale. This is a monumental experience from the world famous

biryani

of Hyderabad. I feel like I'm on a magic carpet until I get to whatever it is. The

mega

food fun is about to start now, look at this huge row of pots cooking right now where they are making

haleem

Haleem is popular in India, the Middle East and Central Asia, there are dozens of pots, tons of fire, there are hundreds of degrees here, so everywhere it is made a little different here it is a frozen mixture of lentils, wheat protein and spices, but those words are not enough to convey the splendor of this dish, you will have to see for yourself, let's enter step one.

I'm dying, step one, the foundation boils loads of mutton and a bunch of green chillies in a giant steel pot known as a kadai. Now the cooking process has, oh God, that's hot, uh, he warmed me up about five seconds ago, I like it. of a paperweight with these big logs in there and then they have a towel wrapped around the lid so they can take it off oh it smells so good look there are six goats in each of these weighing over 220 pounds each pot multiply that by all the pots here, I mean, this is a goat slaughter, I mean, that's one way to look at it, it will also be extremely delicious, the boiling continues for five hours so that the meat reaches the desired degree of tenderness.

If you know Indian cuisine, you know that there is no such thing as a two-ingredient dish, from here they will continually add layers of more flavors, combine ginger paste, garlic, coriander and soaked basmati rice and then mix it with the lamb. This Halloween preparation is multi-step. process and now it's time for the wheat, this is over a hundred pounds of wheat and water, let's see, they're going to do a little rocking motion, they're going to get it up there and then they're going to pour it all in at the beginning and the water inside is going to be mixed by these guys.

They are barefoot right on top of this grass mat that is all that protects them from the intense heat of the food that is in here. It's amazing because we have the meat there. grease the chilis all these different ingredients that are going to be crushed, compressed and frozen together we are going to see how this texture completely transforms into something new, different and beautiful, my feet are on fire, let's go after 30 minutes of pounding and mixing, it's time for this, a potent masala consisting of black peppercorns, popcini, cinnamon, cardamom, cumin, rose petals, almonds, cloves and methamphetamine, I mean crystal salt, all this is added along with an absolutely reckless portion of oil, now remove the wood and the remaining burning embers from the oven after wetting it with water close the chimney with the stone and seal it with mud all that is needed now is to maintain this heat while the stew finishes cooking this is the best pista house halloween bakery restaurant one of the main heavyweight contenders in transport production in in this city or any other throughout the year they mainly sell cakes and sweets, become ramadan and give out a lot of halleen Guys, the time has finally come, we are revealing the

haleem

and all its combined glory, but there is more to do, you have decided the time is right now and you are about to jump in here and I'm not sure what, to be honest , okay, here we go, it has started right here, the process of mixing final blows, they take these huge giant mallets like Thor's hammer, but with a small handle extension that constantly hits all the meat and wheat and everything against the side of the pot which will mix it even more and make it super frozen.

I mean these guys work together, it's like pistons in an engine, the amount of physical work and effort that goes into this dish is impressive. I am so hungry we have been here for hours waiting for the final product and soon it will be here after 25 minutes of hammering they add a paste of three lentils and ghee. for five more minutes and this labor of love is ready to be invited into your haleem hole, boom, okay guys, we finally have the final product, it's brand new material like you've never seen before, there's a wheat, there's a meat.

They are all intertwined and can never be separated again like me and my marriage, my wife is watching before serving, they covered the haleem with its inner chilli oil, dangerous amounts of ghee and crispy fried onions, this is the moment I have been waiting for . because from literally 10 a.m. m., now it's afternoon and I have my family pack of haleem, this one is very thick and fibrous, like it has its own sinew inside that holds it all together like river moss, the oil that the ghee drips on my jeans it's time from bite, let's go for it oh my goodness, this is a monumental experience that is delicious, there is nothing to chew, but it is sticky while you eat it, so it is super super delicious with all that ghee beyond the chili oil.

It makes it super spicy, it's an incredible mix of flavors, it's extraordinary, it's high in calories, but it's so addictive. I tried this dish in Oman, I tried it in Iran and they did it a little differently maybe. It's because we are in India, this really packs a punch, this is my favorite Halloween of all time, so it was haldin and this is bread with a recipe that dates back to the last century, we have reached our next destination here, a bread factory. a type of bread I had never seen before in India. The most impressive part is the bread ninja who sticks his hands into an inferno of fire hundreds of times a day.

In India, many of their breads are oval shaped, but today, oh no, today. Going square, this unusual card creation starts with a dough consisting of all-purpose flour, water, salt, ghee and yeast, rolling it out to exactly the right depth and then passing it on to the next person. This is something called four-corner bread. This assembly line presses a square shape allowing the dough to rest and rise for 30 minutes. This is a nice break from that super rich, oily, heavy food we just ate. This is the bakery's distinctive trademark that uses a steel tool that looks like a comb. at the tips of your fingers, it transforms the appearance of the dough in seconds, very soon it will go to the oven and we will see the final product, my men, how are you doing?

I'm with the bread master right here before putting it in the oven this boss level baker wets the dough with uneven water to prevent it from slipping before placing it on the bread pillow you guys have a bread pillow at home I doubt it now The most impressive part of this fiery tandoor oven is hundreds of degrees, but that doesn't stop this man from sticking his bare arm inside. What I always love and respect about people who work with the tandoor is the way they just hit the bread with so much confidence because it's so hot in this oven.

He not only bakes but also monitors. up to 50 no at a time the temperature of the tandoor is scientifically controlled by occasionally sprinkling water once the bread reaches the correct golden hue, it is perfect and ready to eat. I'm going to pull one out and try it, buddy, can I? take one, this is going to be too hot, this is a bad idea, I'm going to get one, okay, yes, it's hot, it's very hot in here, it looks beautiful, it's much more doughy and pillowy than I expected, do you have Hungry? It's like I'm working. and I eat this all the time oh yes, that's really delicious this texture is phenomenal, soft and pillowy this is something you would often eat with nihari remember nihari oh it's so spicy I'm not sure exactly what's behind the pattern I guess it's that pattern keeps it from puffing up this is one of the best gorgeous breads I've had in a long time these guys are doing a great job everything they time is by memory and by sight it's not like a McDonald's french fryer these are skills that They've been building up for a long time and, my God, they're crushing it next.

All my reason for traveling to Hyderabad city. Guys welcome to

biryani

factory. This place is amazing. Everyone says you have to come to the city to see biryani. the biryani that defines biryani in

india

and perhaps the world welcome to shah ji house restaurant every day, they make not 50 or 500 but more than 1700 containers of biryani sent to seven restaurants across the city. We are on the top floor right now. restaurant and this is the beginning of the process biryani is a mixed rice dish that originates among Muslims in the Indian subcontinent its flavors are like fireworks and your first taste will bring back a more visceral memory than your first kiss right now we are watching huge from here come handfuls of rock salt the flavors come in waves and layers ginger garlic paste green chili paste garam masala cloves red chili powder fried onions coriander fenugreek leaves ghee and then there is the meat boom we are in the room of lamb they are taking whole animals here and they are breaking it into little pieces like these bones and everything is cut indiscriminately, there is no sirloin, there is no steak, it is just small pieces of meat cut into cubes and all of that will join the biryani.

So when you're eating you never know what you're going to get. This mutant comes from little goats that were playing in the fields frolicking and now they are here after the meat is cut into small pieces, each pot gets one. goat protein on top of the lamb add water with saffron, curd and boiling water, then mix everything on one side, this is basmati rice, put there with coriander with salt and then cook for about 10 minutes, but do not cook for complete. It is important that it finishes cooking in this pot when it is steamed, once our rice is half cooked we are ready for the next step, so out of this giant rice cooker that would make any Asian lady in Korea jealous, bring it here and one by one layering them on top making sure it's nice and smooth, we have most of the ingredients there after steaming them my friends then it's time to eat, now add another layer of rice, saffron water, cumin seeds and one more layer of rice, more water with saffron. and the legally obligatory ghee with the pot literally bursting with flavour, they seal the pot with a twisted cloth, close the lid and leave it to steam after 30 minutes.

It is incredibly delicious and ready to eat. Take a look at the biryani in its final form. They got me a small personal biryani bun and I said absolutely no, I need the family plate. I have a feeling the eggs will taste like eggs, but let's find out oh oh yeah, that's your neck. I'm going to dig into this now, each piece will be a little different oh this is so good I feel like I'm on a magic carpet that's beautifully seasoned the flavors have really stuck and stuck to that protein I'm going to dig a little hole wow this is deep oh yeah, all different colors of rice, there are some that have been mixed with saffron water, others that have just been hit with all that chili powder, let's try it, it hits you in waves, it's like first the explosion and then after purchase the rice is so perfect and fluffy. and full of flavor, I bought some meat with the rice and that's when it starts to get very delicious.

I can't get over how tender that meat is and that's just the beginning. You could add a hot sauce. It's so powerful that I'll probably put a touch on it too. a lot, but wow, I was out of breath and then you can refresh yourself with some curd. Oh yeah, that's a winner for me. Yogurt gives me a little balance. Many people come to India to achieve enlightenment and I believe. I just got one step closer. It is worth the trip here to Hyderabad. We have one more location before we finish this video. Come on, there's no better way to end a good meal than with dessert, unless you can go for a full dessert.

Factory desserts in India are fascinating super sweet combinations, bright colors and unexpected ingredients like silver cardamom and flowers. Here at this factory, the options are endless. This place has been around since 1989. They are an almond house that makes desserts on a large scale just like you. I've never seen it before, it's crazy how much action there is, sweetened milk, what else do you put in a dessert, love, instead of making a baking sheet of desserts, how do you make enough desserts to feed the damn Indian army, That's what they're doing here? and that is what we are going to witness now first, moti laddu, step one, the chef prepares the sweet syrup by mixing water, cardamom powder food color and lots of sugar, he adds chickpea flour that has been fried in ghee, yes flour fried in butter, this is not weight watchers, this is a candy coated crack for your taste buds after cooking let the mixture cool allowing the syrup to settle and merge with the chickpea flour before entering the ballinator This is a laddu machine.

Ado means ball and let me tell you, no. If you want youLadoo gets stuck in this machine, which is eerily quiet, making the balls so they don't have to do it by hand. You can see each of these guys with a couple of women on their hands juggling to get it. finishing touch, shine and shape, but when it comes to portions to make them perfect and uniform, this machine does it all, it will reach the dining room floor, people can order it and that is something we are going to try very soon. I'm going to go from the least interesting aspect to the most interesting aspect and now that I don't I appreciate the balls as if they were a really nice ball.

I should have done it all, but I enjoyed it. Your mouth feels like it's equal parts sticky and oily. People try to make fun of America and the desserts we come up with. bar or a twinkie um, have you been to India? It still feels like the particles are loose, so they melt in your mouth as you eat them, a super syrupy, sweet treat. A splash of sugar comes out of each bite. of this here our next kaju honey roll let's see how it is made every time I come to this country I see some fanciful creation only it is new to me there is a small assembly line that has been formed here five guys well I won't do just anything , four guys working together starting here on this side a huge piece of dough that looks like dough but this is not made of flour, it is made of cashew paste, cardamom and sugar, that is an incredible combination, that's why they put caramel in it that has mixed lovingly, hits it with a little more honey so that it can go on top of these almonds that have been crushed and stick there the last part that is my favorite, not only do they want to turn it into another ball, another latto that they make.

Basically it becomes a little confectionery cigar, it's a candy, you can eat it or you can smoke it and you can't smoke it, I actually like the shape, it's interesting, it creates more surface area so no more nuts get in, I know you. I'm asking what nuts these nuts are. I'm going to cut them in half inside. You can see a little bit of caramel. It's thick. It's delicious. Let's try it. delicious crunchy almonds on the outside. Inside. crunchy caramel. Excellent flavor. Nice texture. Much more texture than. the last one I love it it is quite delicious we have reached our last meal right here this is malai gewar it is traditionally associated with the fifth month of the Hindu calendar soon it will be associated with my mouth first fry the dough in ghee giving it the shape of a guar mould, this dough milky looking is made of all purpose flour, ghee and water, once it reaches the critical point of crispiness, drain the oil, now immerse it completely in sugar syrup, making sure it is completely covered from the bindi to the feet, Eating it like this would make me happy. but it turns out this is just the base, then the inside is covered with sweet condensed milk and then a plus side, you know, for the optimists, top this with saffron water drops, real saffron and chopped walnuts, now the final step and most important of all that.

It's so rich it's crispy like a funnel cake Condensed milk is so sweet, thick and syrupy People love saffron in India Anything that suggests it's luxurious or expensive Saffron has a unique flavor, it's usually not a flavor that I would associate with desserts, but here I like it because it contrasts strongly with the overly sweet sugar of this dessert in general, the silver tastes like nothing, super delicious, very unique, I have never seen that one, I have never seen that one before India, very exciting, my insulin is through the roof I need to do a quick blood test when it comes to mass food preparation, no one does it like India, there are over a billion people here, I mean it will be better May you discover how to prepare a lot of food very quickly, India, you did it.

Once again, the best food review show ever is a small team of independent creators and everything we do here is powered by you, click the link in our description to join our patreon and receive exclusive benefits . Well, in India they might call this a salad. I would do it. I tend to call that raw onions, this place has been around since 1989. They are an og, although I'm a little older than that. I won't tell you my exact age, but I will tell you my social security number. I'm kind. that you could eat chicken, but why would you want chicken when you could eat lamb?

I feel like I'm in Aladdin. I could show you the biryani which was terrible. Editor. Don't include that. Oh, this is so good, guys, that's the end. the video here in

hyderabad

large scale

india

n cuisine like you've never seen before, at least i've never seen amazing flavors before and a lot of it is for our little india in two parts, it's not a complete series, i just wanted to go to a couple of cities i wanted to go to for a long time because of the nazis in the last video

hyderabad

in this video hope you enjoyed it hope you see something new hey maybe wherever you are you should consider eating something delicious and fun I thought That's all for this guys, thank you very much for watching, see you next time, in peace, okay, I'll take a taxi to the airport.