Oh wow, that's incredible: hey everyone hope you're having an amazing day at smart queens. We just arrived to kustia, which is one of the cultural capitals of bangladesh. It's a mid-sized city, but it is so friendly and there is an like over abundance of amazing street food. We're on our way to go, eat calais, roti, with smashed eggplant and duck curry when those spices and mustard oil hit your tongue.

Oh, it's a flavor overdose, but first we need a special cup of tea to get started. So, to begin this street food tour of kushtia - we are it's the evening now and we are starting with a cup of tea, but one of the greatest special cups of tea, the process how they make it is going to be amazing, amazing, so he's just heating Up those clay cups over uh, just a volcanic flame of fire being fanned wow red hot wow. It's volcanic, the aroma of that steam. Coming from that, just literally watch this, so he takes it until it's glowing red hot he pours in the cha, the chai, the milk tea and it just bubbles, volcanic heat.

That aroma is just incredible. Oh, i see he's building up the tea in that that pan and it's gon na have that unbelievably smoky aroma from the clay yeah. This is cool. This is so cool, so cool rashford foreign once he finishes boiling our whole pot.

Then it boils in that copper kettle and then he just pours it into fresh clay cups to serve you. So it's not hot in the cup. You can still pick it up. That's frothy! That's foamy, that's bubbly! That was on.

It was like literally on fire. It came out of a volcano, an amazing process and we got ta taste it right now. Oh wow, the smokiness yeah that is so creamy, so milky sweet and that's smoky that smoky flavor from the the clay on fire right, wow, it's rich! It's so good yeah! It's so good, it's so good, it's so good and served so hot, and the flavor of the clay really does make a difference. It really does enhance the flavor of the tea and the milk, and i think i think it also really enhances the flavor of the milk kind of like yeah.

Maybe they include the condom flavor in it, maybe a little bit of cardamom, most probably, but that heat that heat really does kind of caramelize the milk to make it more fragrant to bring out that natural sweetness of the milk itself. It's so refreshing, we call it colority, and this is the ductal, oh and he's going to make some eggplant right now. Oh, this is a mustard. Oh, he puts it into the fire.

It's like he's fishing. We have come to an amazing street food stall to begin eating. He is making well, he has a duck, curry simmering. He has all sorts of vortas, which are these hand-squeezed mixtures of vegetables and mustard oil and spices and then he's making one of the main things that he makes here is this type of roti right yeah, it's a vegetable district of bangladesh, which is like chopin uh.

It's a tradition in the north, oh okay, okay, and so you eat that, together with the duck curry with the duckery and with the different portas, foreign um eggplant is ready. So the eggplant is ready in the water she's gon na peel it. So they have most of the vortas already prepared at the front, but they have kindly agreed to make us a fresh one. I believe so just roasted that eggplant and now she's, just peeling back the black blustered skin.

Oh, yes, the smash. The cup smash salt that eggplant smells incredible. You can smell how smoky how charred it is and she's just mashing it until it's uh, almost a paste of eggplant. Oh so they take these different sauces and add it to your amazing.

They add it to your eggplant yeah: oh shallots, mustard oil wow, so we're also going to taste all of the different vodkas just on their own. The little they're like more like sauces this place is amazing: the aromas of those curries and the vodka and the the roti. What type of grain is this made from like uh the dal? We we add kalai and you can feel how how solid it is. It is thick heavy and not oily at all.

It's just like a straight up like a hard bread. You can tell it's going to be filling and hearty and warming taste it on its own. First yeah, it's thick, it's crunchy! It's like i like it. It's not oily at all, just like hearty and filling right and starchy really good.

You have to have it like with the yeah this one, the eggplant, which she just whipped up, roasted all those the mustard oil, the spices, the chili in there. Oh, it's so creamy. It's so roasted: oh wow, that's incredible! It just melts in your mouth. It's almost soupy yeah.

The eggplant is just like that fire is so hot that it literally just like melts in the fire, so you're just mashing it up right. It is so unbelievably smoky and it's too spicy as well. It's spicy yeah the crunch of the onions in there, the coriander that is addictive. It's just a smoky eggplant paste that just melts in your mouth wow.

That's so tasty, yeah, so good. But then, additionally, we got all of the different vortas and then two different curries, the duck curry and the quail curry yeah, and i love this bread too. It's it rather than being like a fried bread, it's more like a roasted fire, bread all right, yeah! That's you can taste the onions, the sweetness, the sauce, the spices, the oiliness, that's incredible, so you can mix the eggplant with the duck. Oh okay, they coil yeah.

Let's go, looks like a similar curry. A similar sauce just with a coil go for the leg. One! Oh leg quail leg the onion's in there the entire drumstick. This one is even better yeah this one that might be tastier than the duck yeah that - and maybe maybe it's because it was the duck, was freshly made.

This one has been like the flavors have been condensing yeah right right, probably throughout the day it tastes like more rich and more spices, actually yeah, oh man, the flavor is awesome. Just everything combined combined spicy rich goes so well, together with that smoky roti, the mustard. She topped everything with onions and then sprinkled on drizzled on a little mustard oil. I got ta go mustard on mustard, just straight up freshly ground mustard seed, and it literally like is almost as a wasabi taste to it kind of goes up your nose a little bit the freshness of it.

The pungency of that mustard seed is incredible. Oh, i love it and then, on top of that, with mustard oil, they even bring out the fragrance even more. I want to try this spicy one. I think that's just like straight up chili, oh yeah, oh man, that straight up ground red chili is spicy.

Oh, that is flavor. Oh the eggplant, unbelievable that flavor that smokiness, that mustard oil that quail is outstanding. The sauces are just unbelievable: the mustard, the chili, the fresh ginger garlic, the coriander, that what a meal this is my kind of food. I love everything that you can.

You can see everything being prepared in front of you and the flavor overdose is just out of control what a place, what a meal - and we are moving on from here to eat a lot more street food come on. Join us. You're going to want to keep on watching because next up we're on our way to go, eat, chatputi and fuchka, two of the greatest street foods in bangladesh.