 So you all are probably aware of this. Heart's going out to anybody who's being impacted by the flooding in Assam and Bangladesh. And if you have the ability to do it, you can go to Give India. Give India has a fundraiser right now specifically for Assam. And the situation is still not really good over there. So I'm looking at my phone because I had gotten an email from Give India about that. And we've known it's been going on. And it is something that happens during this monsoon season. Each year there is flooding, but this one's particularly bad. Send out love to all you there. Yeah. Josh! Hey, welcome back to our stupid reaction series. What? Where did you go? I went off to the spider version. Yep. Hey, welcome back to our stupid reaction series, Corbin. I'm right. Would you drink in there? What are? Oh, just plain old straight up water? Good for you. Hydration. My wife will be very proud of you. It's very important. She carries a bottle of water with her everywhere she goes. I normally do drink water. Yeah. Water is very important. Today we got a food video. Yay! And it's the best ever food review show. Yay! And it's a new video. It just came out on the 19th. Cool. Awesome. And it's India's mega street food factories in Hyderabad, Khatham, Khaleem. Hyderabad, Khaleem, and Briani. Yeah, Hyderabad, Khaleem, and Briani. So it's going to make us hungry. Yeah, it is. I can't eat right now. I'm going to the gym after this. Are you? Yeah. I'm going to see what day is it. Lakes. Ooh, yummy. Yeah. Here we go. Here we go. Ha, ha, ha, ha, ha, ha. In this video, you're going to see some of India's mega food factories. Going to the gym after this. I can't get there. Nobody does it. He busts it. He busts out the alcohol. To Hyderabad, a city of nearly 7 million and the fourth largest in India. Today, I'm going to show you our superstar chef. I do my brother way. Cook up your favorite Indian food on a massive scale. This is a monumental experience. From Hyderabad, world famous Briani. I feel like I'm on a magic carpet ride. All the way to the mega food farm. It's about to start. What is that? Look at this massive row of pots cooking right now where they are making Halim. Halim is popular in India, the Middle East, and Central Asia. There are dozens of pots, tons of fire. It is hundreds of degrees in here. Everywhere, it's made a little bit differently here. It's a congealed blend of lentils, wheat, protein, and spices. But those words aren't enough to convey the splendor of this dish. You'll have to see it for yourself. We're going to get into it. Step one. Run. I'm dying. Were they mixing it with like sledgehammers? That's exactly what it looked like. Green chilies in a giant steel pot known as a kadai. I love the massive cooking things. He did warm it about five seconds ago. I like they have kind of a paper weight with these big logs on there. And then they have a tunnel wrapped around the lid so they can get it off. Oh, this smells so good. Oh. Six goats in each one of these. That's over 220 pounds in each pot. That's a lot of goat. 220 pounds in each pot. I mean, that's one way to look at it. It's also going to be extremely delicious. Boiling goes on for five hours, so the meat reaches the desired degree of tenderness. However, if you know Indian cuisine, you know there's no such thing as a dish with two ingredients from here. That's true. Facts. Combine ginger, garlic paste, coriander, and salt, basmati rice, and mix that with the mutton. This home-made making is a multi-step process, and now it is time for the wheat. This is over 100 pounds of wheat and water. Let's see it. They're going to do a little bit of a swing action. Get it up there, and then they're going to pour the whole thing. Get it, get it, get it, get it, get it, get it. On the wheat flour and water inside, they're going to mix it together. These guys are shoeless. Just like this grass mat. That's all that's protecting them from the intense heat of the food that's inside here. It's amazing because we've got that. That's some manual labor right there, man. All these different ingredients that are going to get kind of crushed and compressed and congealed together. We're 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 bashing and mixing, it's time for this, a potent masala consisting of black peppercorns, zucchini, cinnamon, cardamom, cumin, rose petals, elements, cloves, and crystal metal. I mean to say, the absolute local portion of oil. Members of the furnace after dousing it with water, they close the fireplace with a stone and seal it with mud. All that's needed now is to maintain this heat. While the stew finishes cooking, this is pieced and all that's left of it. And then they blast that thing open every time and start over? One of the top heavyweight contenders in haulin production in this city or any other. Throughout the year, they mostly sell pastries and sweets of kamramadhan, and they dish out some serious haulin quantity. Guys, the moment has finally come. We are revealing the haulin and all its splendid glory. But there's more to do. They've decided the time is right, right now. And they're about to jump up here. And I'm not sure what to be honest. Sledge hammers. Once Yash's character from KGF is unemployed, this is his next job. A little bit of a handle extension. Constantly bashing all the meat and wheat and everything against the wall of the pot. That is going to mix it even more. They get super congealed. So all of that goat meat has now basically been minced. I'm so hungry. We've been here for hours now, waiting for the final product. Wow. Oh. Haulin whole. I would never guess there's like goat meat in there. My wife is watching. Oh my. Wow. Looks like beans. It does. It looks like refried beans. Something tells me it's not particularly healthy. But I bet it's glorious. It's not true, but it's sticky while you're eating it. That is super, super rich with all that ghee. Beyond that, the chili oil making it super spicy. That is such an incredible mix of flavors. This is remarkable. It's a lot of calories, but it's so addictive. I've tried this dish in Oman. I've tried it in Iran. And they made it in a little bit different way. Maybe it's because we're in India. This really packs a powerful punch. This is my absolute favorite Haulin of all time. So that was Haulin. And this is bread. Bread with a recipe that goes nice and good. He's taking it up a notch with his music and his editing. Or whoever he paid. Yeah, whoever he paid to do it. I doubt he edits anymore. No, no. Interesting. This is something called four-corner bread. The next man on this assembly line presses out a square shape that allows the dough to rest and rise for 30 minutes. This is a nice break from that super rich, oily, crazy, heavy food we just had. This is the bakery signature brandy. Using a steel tool that looks like a comb and his fingertips. He transforms the look of the dough in seconds. Pretty soon, that's going to head into the oven and we're going to see the final product. My man, how you doing? All right, I'm with the bread master right here. Before putting it in the oven, this boss level baker wets the dough with jaggedy water to prevent slipping before laying it upon the bread pillow. You guys have a bread pillow at home? I doubt it. Now, the most impressive part. This fiery tandoor oven is hundreds of degrees. But that doesn't stop this man from sticking his bare arm inside. But I always love to respect it about people who work with the tandoor. Just the way they just slap the bread on there with such confidence, because it is very hot. Combine this up. He not only bakes, but also monitors up to 50 nod at one time. The tandoor's temperature is scientifically controlled by the occasional sprinkling of H2O. Once the bread hits the right shade of golden brown, it's perfect and ready to eat. Wow. I'm going to take one out and try it out. My man, can I have one? This is way too hot. This is a bad idea. I'm going to get it in. Is you going to hand me one? Okay, yup. That's hot. It's very warm. Here it is. That looks gorgeous. It's so much more doughy and pillowy than I expected. Do you know how many? He's like, ah, I'll work it. Hey, I use this all the time. It's really delicious. This texture is phenomenal. Soft, pillowy. This is something you'd often eat. Remember to hurry? I always lose weight. So good. I'm not sure exactly what is behind the pattern. My guess is that pattern stops it from ballooning up. This is some of the best freshest bread I've had in a long time. These guys are doing great work. Everything they're trying is by heart and by sight. It's not like a McDonald's French fry fryer. These are scales that have been accumulated over a long time. And my gosh, they're crushing it. Next, my entire reason for traveling to the city of Hyderabad. Guys, welcome to the Biryani restaurant. This place is amazing. Everybody says you have to come to the city to see Biryani. It is the Biryani that defines Biryani in India and perhaps in the world. Welcome to Shah Ji House restaurant. Each day, they make about 50, not 500, but over 1,700 oz of Biryani sent to seven restaurants across the city. We're on the top floor right now of the restaurant. And this is the very beginning of the process. Biryani is a mixed rice dish, originating among Muslim folks in the Indian subcontinent. Its flavors are like fireworks. In your first taste, we'll embed a more visceral and green first kiss. Oh, look at that. But now we're seeing huge handfuls of rock salt going in. From here, the flavors come in waves and layers. Ginger, garlic paste, green chili paste, mara masala, cloves, red chili powder, fried onions, coriander, fenugreek leaves, ghee. And then there's the meat. We are in the mutton room. They're taking whole animals here and they are kind of chipping it down into little bitty pieces like this. Everything's by hand. Yep. It's kind of cut indiscriminately. There is no siramon, there is no steak. It's all just little bitty pieces of meat cubed up and all that is going to join the biryani. So when you're eating, you never know what you're going to get. This mutton comes from little bitty goats. They were playing in fields for all the king and now they're in here. It's not done with a bite-sized chunks. Each person says one goat's worth of protein. Our time is up and it's set up for the work. Curd, then mix everything together. On the side. This is basmati rice. It's put in there with coriander, was salt, and then it's cooked for about 10 minutes, but not cooked all the way through. It's important that it finishes cooking in this pot when they steam it. Once our rice is medium rare, we're ready for the next step. So he's coming under this giant rice cooker that would make any Asian lady in Korea jealous, bringing it over to here and one by one, layering it on top, making sure it's nice and smooth. Wow. So we have most of the ingredients there after the steaming. My friend, then it's time to eat. That's a large spoon. And one layer of rice, saffron water, cumin seeds, and one more layer of rice. More saffron water and illegally mandatory ghee with the pot literally bursting with flavor. They sealed the pot with a twisted cloth, close the lid and let it steam. After 30 minutes, it's maximally delicious and ready for consumption. Check it out. The biryani in its final form. They got me a little personal pan biryani and I said, absolutely not. I need the family platter. I'm just going to taste like eggs, but let's find out. Oh yeah, that's your name. We're taking to this. Now every piece is going to be a little bit different. I feel like I'm on a magic carpet ride. That is beautifully seasoned. Flavors have really stuck and glummed onto that protein. I'm going to dig a little bit of a hole. Wow, this is deep. Oh, yes. All different colors of rice. There's some that's been mixed with the saffron water, some that's just been hit with all that chili powder. Let's try it out. It hits you in waves. It's like first the explosion, but then the aftershock. The rice is so perfect, fluffy and full of flavor. I got some meat with the rice and that's when it starts to get really nice. I cannot get over how tender that meat is. And that's just the beginning. You could add a spicy gravy. You're so cool and I've probably put on a touch too much, but wow, that took my breath away. And then you can cool yourself down with a little bit of courage. Oh, yes. That's a wonder for me. The yogurt gives me a little bit of balance. A lot of people come to India to attain enlightenment and I think I just got one step forward. I think it's worth the trip here to Hyderabad. We do have one more location before we wrap up this video. Let's go. There's no better way to end a good meal than with a dessert unless you can go to an entire dessert factory. Gopi Bopi? Desserts in India are fascinating. Super sweet combinations. I want that score to this video. Yeah. Like silver, cardamom, and flowers. Here in this factory, the options are endless. This place has been around since 1989. They're an OG, the almond house, making desserts on a massive scale like you have never seen before. It is crazy how much action there is. Sugar, milk, what else do you put in the dessert? Sugar, milk. Instead of making a baking sheet of dessert, how do you make enough desserts that can feed a freaking Indian army? That's what they're doing here and that's what we're gonna witness right now. First up, Mojit George Naidu. Step one, the chef can cox the sweet syrup by mixing water, cardamom powder, full coloring, and plenty of sugar. Add gram flour that's been fried in ghee. Yes, butter fried flour. This ain't weight watchers. This is candy coated crack for your taste. After cooking, let the mixture cool down, allowing the syrup to set and fuse with the gram flour before entering the ball of nature. This is a la-duh machine. La-duh means ball. Pay your editor more. Yeah, we're gonna talk about the production in a minute. It's really quiet, makes the balls so they don't have to make it by hand. You can see each of these guys with a couple of la-duhs with their hands kind of juggling them about getting that final touch and shape and shape. I love that motion. But when it comes to portioning, making them perfect and uniformed, this machine does it all. It's gonna hit the dining room floor, you can order it, and that is what we're gonna try out pretty soon. I'm gonna go from least interesting looking to most interesting looking. And now that I don't appreciate balls, like if it's just a really nice ball. But... Whoa. I should have done the whole thing. I enjoyed it. The mouth feels like equal parts sticky and oily. People try to mop the USA and the desserts we come up with. Oh, you guys fry a whole Snickers bar or a Twinkie. Have you been to India? It feels like the particles are loose. So they're kind of falling apart in your mouth as you eat them. Super syrupy, sweet, deliciousness. Every bite has a little bit of a gush of sugar coming out of it. Here, our next one. The Khaju Honey Roll. Let's see how that's made. Every time I come to this country, I see some fanciful creation just that's brand new to me. There's a little assembly line that's right here. Inexhaustible. Five guys. Well, I'm not doing anything. Four guys working together, starting here on this side, a huge chunk of dough. It looks like dough, but this is nothing made from flour. It's made of cashew paste, cardamom, and sugar. That's one hell of a combination. Wow. They put in butter scotch that's been mixed with honey. He hits it with a little bit more honey so it can go on top of these almonds that have been crushed and stick onto there. The last part that is my favorite. They don't just want to make it to another bowl or another latu. They make it into basically a little confectionery cigar. You can eat it or you can smoke it. And you can smoke it actually. See, it's interesting. It creates more surface area so more nuts can get on there. I know what you're asking. Which nuts? D's nuts. I'm gonna split it in half. Inside you can see some of that butter scotch. It is thick, it's delicious. Let's give it a try. Crunchy almonds on the outside. Inside, crunchy butter scotch. Excellent flavor. Nice texture. Much more texture than the last one. I love it. That's quite delicious. Last food right here. This is malai gewar. It's traditionally associated with the fifth Hindu calendar month. It will shortly be associated with my mouth. First fry the batter in ghee, shaping it in a gewar bowl. This milky looking batter is made of all purpose flour, ghee and water. Once it reaches the point of critical Christmas to the world. Wow. Never seen that before. It's a merchant in a sugary syrup. Ensure it's sweet. But it turns out this is just the foundation. Next, the inside is coated with sweet condensed milk. Woo! For the optimists, top this with droplets of saffron water, actual saffron, and chopped nuts. How much does that thing cost? That's the final and most important step of all. It's so rich. It's crunchy like a funnel cake. The condensed milk is so sweet and thick and syrupy. Never seen anything like that one. People love saffron in India. Anything that suggests that it's luxurious or expensive. Saffron has a unique taste to it. It's not usually a taste I would associate with desserts. But here, I kind of like it because it's a sharp contrast to the over-sweet sugaryness of this dessert in general. The silver tastes like nothing. Yeah, it's true. Super delicious, very unique. I've never seen that one. I've never seen that one in India before. Very exciting. My insulin is through the roof. I need to do a blood test. When it comes to making food en masse, nobody does it like India. There's over one billion people here. I mean, you better figure out how to make a lot of food real quick. India, you did it once you get. Best ever food you show is a small team of independent creators. And everything we do here works because of you guys. Link in the link in our description. Enjoy your Patreon and receive exclusive benefits. Okay. Okay. I wouldn't say it's all that raw onions. This way. First of all, production quality. Yeah, I don't know which one of those was the editor of this video, but fantastic job on everything. Obviously, the top notch has always been production of this guy. And I can sense the freeing, like, trust me. You know better than I, but I remember when I was doing stuff on my personal channel, the thing and in drawing are exactly the same way. Give me the creative stuff. Give me the stuff where you're just winging it or having fun or creating and filming, editing and uploading. And it frees you up. He's never been more quick, witty, seeming to have fun. It wouldn't surprise me if part of that is that he's freed and knows the quality of what the rest of the team's doing to put the stuff together as top notch and it gives him that sense of liberty and freedom to just focus on what he loves, which is the food and the people. It shows. This is one of the best videos we've seen of his. Yeah, absolutely. A fantastic job by the editor. Yeah, great job. Editing, though, I know it's not for you, but it's a very creative field. You enjoy it, don't you? Oh yeah. Yeah, I don't. The work that obviously the regular videos that we do are more tedious, but when you can get into a video that requires a lot of editing and stuff like that, it's a very creative field. Now I don't mind it when I'm overseeing it. So like back at Harvest, we would do. I've always enjoyed editing. Production videos and production trailers have somebody else doing the technicalities. I know exactly what I want and go, okay, yeah, that on the music, that on the music, that on the music, no, back up that, but to have to actually input that same thing with music. Like when we did our celebration videos, if we didn't have Steve. Yeah, when I was a kid and I was figuring out what I wanted to do if I went to college and stuff, that was one of the things I was like, if I can't be an actor or director or something, I wouldn't mind being an editor. My friend Kenny was an actor, and that's exactly what he did. Things weren't happening with him the way he wanted acting to go, and he had an opportunity to go into editing and he just started doing it, and now that's all he does, he loves it. Editing's fun for me. Yeah, he loves editing. But shouts out to your whole team. Yeah, great videos, always. Everything in there I would want to eat. The food. I can't wait till we can go back to India and try more food. Stuff we've never seen. The Halim, I didn't even know what that was. I'd love to go to Hyderabad in action. Yes, Hyderabad in Burani. That'd be amazing. Oh my goodness. So many things I would love to do, so. Great video. If there's other food videos we can react to, please let us know what they are down below. Juice!