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Mohan Lal Bhelpuri Wala

Mohan Lal Bhelpuri Wala

By: Shagun Nayar

We, Delhiites have always had a soft corner for lip-smacking street food. Walking on the roads of this beautiful city, you will encounter numerous stalls serving the best of street food that Delhi has to offer. Tired college students after lectures, Children on Sunday evenings and the Diet cheaters after a tiring walk or a session at the gym are bound to find themselves being drawn to their favourite street food, if it’s even possible to pick one. I, for one can never choose.

IMG_20150129_134853507_HDRHowever, a good plate of Bhelpuri always finds its way to my top 3 and so, I went on a mini Bhelpuri expedition to find my favourite plate of Bhelpuri in north campus. To my pleasant surprise, the stall/vendor serving the best is situated right in-between Hindu College and the Delhi School of Economics. It has a prime location as it always swamped with college students at any given time of the day. You are bound to bump into students walking in and out of their college gates with a plate of Mohan Bhaiya’s famous Bhelpuri in their hands.

IMG_20150129_140241939Rumour has it that Mohan Bhaiya used to be lab assistant in one of north campus colleges but after careful consideration and the realisation that with his special green chutney and fresh produce he could serve the best Bhelpuri at campus without question, he decided to part ways with his job as a day assistant and started his own little business venture thereby earning more money and living a more relaxed life.

Situated on the same path as the bus stop stand for Hindu College, Delhi School of Economics and St. Stephan’s, students usually sit on the bus stop bench blabbering about their lectures, crushes & upcoming events while eating this divine mixture of puffed rice, peanuts, papri, green chillies, onions, boiled potatoes, coriander, tomato topped over with the special green chutney that makes Mohan Bhaiya’s Bhelpuri the best in campus. He also caters to the other lot by serving his delicious version of Sevpuri topped over with tiny pieces of red apple and a sweet red chutney which is equally delicious and popular.

Another reason for his popularity among numerous other vendors serving the exact street food item is that he makes it fresh from scratch finishing off his delicious rendition of the same by adding freshly chopped coriander and a squeeze of lemon juice to give it that extra freshness an zing. So, the next time you’re craving a plate of spicy, salty Bhelpuri make sure you look up Mohan Bhaiya for he will not disappoint.

Rate: Rs.20 for a small plate&Rs.25 for a large plate.

Timings: 11:00am-6:00pm


Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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Nand di Hatti

Nand di Hatti

By Anubhav Sapra

There are a few landmark eateries in Delhi that continue to sustain their authentic taste, one generation after the other. When it comes to Delhi’s classic Punjabi dish – chole bhature, only few have retained the original taste. Out of these few establishments, one of them is Nand di Hatti in Sadar Bazar. I went there with my parents the other day. My parents had the first bite and proudly gave their verdict, that the taste and quality is still the same even after thirty years.

The complete name of the eatery is Nand di Hatti. The address is 829, Paan Mandi, Sadar Bazar, Delhi – 110006, and their phone numbers are 9582105678, 9958717192, and 9811480566.

WP_20150122_13_18_44_ProThe family is originally from Rawalpindi in Pakistan, where they had a chole, kulche and roti shop in Raja Bazar. After partition, they migrated to Delhi in 1947 and started selling chole kulche in Sadar Bazar on a cart. In 1960, Nand Lal ji bought the shop at the corner of Paan Mandi and introduced his chole bhature made in desi ghee. Currently, Om Prakash ji, son of the late Nand Lal ji runs the shop with his two sons. There is one more shop by the name of Nand di Hatti, owned by his brother.

WP_20150122_13_19_22_ProThe dough of bhaturas is prepared with suji (semolina), maida (white flour), dahi (yoghurt), namak (salt), cheeni (sugar), hing (asafoetida), baking powder, and yeast. Their addition of suji to the bhatura dough took me by surprise. The bhaturas are soft and even crispy, with no oil dripping out. The chole was a mix of delectable flavours. Owing to the few most important spices used quite commonly in our Indian dishes like hing (asafoetida), jeera (cumin), ajwain (carom), saunf (fennel seeds), and mirch (red and yellow chillies). They also do not add any onion and garlic. The best part is that you will never feel that you are missing out on them. The accompaniments served with the dish include amla ka achaar (gooseberry pickles) and green chillies achar. Spicy, enough! It was a real street treat! A plate of chole and bhature costs Rs. 90.

The bhaturas, chole, and pickles are all made in desi ghee. The dish is certainly not for health conscious and faint-hearted people. My parents without worrying about the cholesterol gobbled the dish. I, too, happily wiped down the plate of chole bhature.

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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By Anubhav Sapra

I got a chance to visit the recently opened lounge, Bulldogs, in Hauz Khas Village and try out their unique delicacies. Bulldogs is spread over three levels, each one having its own unique characteristic. The first level is a bed lounge with lower seating, the second level is a sofa lounge, and the third level is the terrace, quite closer to the sky. I seem to have been dating the stars, that day. Indeed, it was a great feeling to be close to nature. Bulldogs also has the unique concept of a ‘drink exchange game’, a  guest driven, all day long, happy hour where the prices rise or crash and one can buy drinks at literally rock bottom prices. Sounds interesting! Though, it is quite an audacious attempt for one who risks it.

Bulldogs Ambience - 2The music was at its peak at the bed and the sofa level. For those who enjoy loud music, it seems to be a treat. However, I prefer it to be mild. On request, they lowered down the pitch at the terrace level. As I seemed to be alone at the level, it worked for me. I found myself a comfortable sofa with a bonfire stand besides it. It was quite a pleasant feeling. The staff was warm and welcoming and would do their best to make you feel at home.

I was overwhelmed to meet the chef there, Mr. Yograj Chauhan. ‘Humble’ would be just the right adjective for him. The chef graciously introduced me to some of the most exotic dishes on their menu. The chef first served me with a platter of short dogs, which are basically bite-sized hot dogs. I tried some vegetarian and non-vegetarian ones, a few of them being: mutton seekh, murgh malai tikka, butter chicken. The buns were soft and the fillings were excellent in taste. If you are fond of mushrooms, try the short dog laden with cheese and mushroom. It was simply the best! I enjoyed every bite of the short dogs I had. If you ask for a platter, you are free to choose any four short, hot dog fillings based on your taste preferences.

Food Shot - 2In Bulldog’s Quick Bites menu, I had stuffed cheese mushrooms (crispy fried mushroom stuffed with cheese), chicken popcorns (crumb fried chicken pieces), fish sticks (crispy breaded fish served with tartar sauce). All the dishes in the Quick Bites menu were delectable except the seekh kebabs which were a bit dry for me. In the main course, I could only try the juicy and succulent pork chops, marinated with Italian herbs and served with mashed potatoes, as I was already too full.

Food Shot - 4Desserts are a must for me, even with a full stomach. I had an apple pie and a choco lava cake with vanilla ice cream. I enjoyed the apple pie, usually not found so easily. The menu has a long list of interesting dishes in the main course like lemon butter fish (pan fried sole in lemon butter sauce), spicy tiger prawns (tiger prawns marinated with chillies, and served with crispy rice, salad and thyme veloute sauce) and stuffed chicken breast (chicken breast stuffed with spinach, cheese, jalapeno, served with lyonnaise potato and salad). As the quick bites were excellent, I am sure the rest of the main course would be amazing too. I am now planning to go back to try them all soon.

Address:  Bulldogs: T – 6B, 2nd, 3rd & 4th Floor, Hauz Khas Village, New Delhi-110016

For reservations and enquiries: +91.9810004215 / +91.9810102306 / +91.9810088667 / +91.11.43524216

Timings: 12:00 Noon – 12:30 AM

Meal for 2: Rs.800 ++ (Without Alcohol)  & Rs.1200 ++ (with Alcohol)

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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By Shagun Nayar

The India Art Fair was hosted in the capital city of New Delhi in the NSIC Exhibition grounds from 29th Feb-1st January 2015,which housed over 1,100 artists from all over the globe with a conscious effort to promote home-grown artists. It was an event, open to all and enjoyed by everyone. Indian-origin artists along with artists from all over the world were successful in capturing the essence of what was truly one of the finest days for art connoisseurs, gallerists, collectors,  art directors and all those who longed to experience one of South Asia’s top cultural events. True to its reputation, the art fair delivered on all its promises leaving very little to complain about, if any.

The exhibition hall was covered top to bottom by paintings, photographs, sculptures, installationsand 3D models. There was no particular theme or points of reference for the artists as they were given a free reign to exhibit their art according to their own whims and fancies. An hour into the exhibition, I found myself being absorbed by the array of talent and its sheer magnitude. There were two artists which left me with a lingering feeling of awe and appreciation.

1)      Azadeh Akhlaghi who created pictorial scenes from Iran’s most notorious and scandalous deaths.

2)      George K’s Chess Series which ranged from ‘Survival of the fittest’,‘A diagnostic chess’ to ‘Analyse to prediction and fast response’.


IMG_20150201_200833 The food was as spectacular and tasteful as the art & all that walking around and pacing up and down the gallery made sure that everyone turned it into a late afternoon of tasty indulgences and sipping wine.The highlight of the fair and I don’t just speak for myself, was; CAARA’S stunning roof top restaurant, café&bar. On entering this very European setting, I was overwhelmed by the towering flower pots which covered the walls &multiple strings of yellow bulbs which created their own sky emitting a rich yellow luminous effect that went perfectly with the setting. The terrace café was furnished with tall bar stools situated at the foot of a long wooden table facing the exhibition hall and much of the venue. It provided for a great view which was accompanied by delicious food and engaging company .There were large black and white patterned pillows on each wooden seat and the navy blue blankets provided for an atmosphere of absolute bliss. The menu was simple yet sophisticated, with pulled-pork Panini’s, Tomato-Mozzarella Pesto baguettes, Cinnamon Rolls, Breakfast Pastries, Airy croissants, Cold pressed juice, Well-made coffee including Frothy Cappuccino’s, Espresso’s , Americano’s and Wine (Jacob’s Creek) , both Red and White  for thosewho really wanted to sit back and get encapsulated in a rather magical evening of good food, jazz music&wonderful company. The other spirits included Vodka, Bacardi White Rum and Scotch.

10927843_799924796743828_7190529032052715109_oTo my surprise, the menu was fairly priced with the coffee averaging around Rs. 150, a glass of Red wine costing Rs. 400 & White wine costing Rs.500. The vegetarian baguettes/Panini’s and sandwiches averaged to Rs. 270 and the non-vegetarian dishes costing no more than Rs.500 and no less than Rs.300. The staff was courteous and very efficient, with tables being cleared simultaneously and orders being given on time.So, be sure to visit CAARA –Café Bar to be part of a quintessential European experience filled with great food and a wondrous ambience.

Location: 17 Kasturba Gandhi Marg, British Council

Contact Information:

Contact Number:+91 98 73 344031

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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India Design ID 2015


India Design ID 2015

NSIC Grounds, Okhla, New Delhi & the Design Districts of Delhi

9 -15 February 2015 

India Design ID 2015 rolls out its third edition


India Design ID 2015 – a unique platform to create a new generation of design-and business-based talent factories to help fuel the design economy of the country. It recognises and celebrates designers and creativity from diverse disciplines of design – from product to interior design, architecture to conservation, installation to lighting design.

The weeklong event will kick off on Monday February 9, 2015 with off-site activities across the design districts of the city, culminating with the main event at the NSIC Grounds, Okhla on the weekend of 13 -15 February 2015.

It comprises of three verticals — Exhibit ID, ID Symposium and ID Satellite. These three verticals will bring together the design community to share their experiences, knowledge and aesthetics through exhibitions, installations and discussions.

Exhibit ID (13th Feb -15th Feb’15):  the three-day event will be open to trade and general visitors to view the finest in home decoration and design. High end brands and designers present collections through individual booths, trend galleries and installations; plus a curated montage of contemporary craft and young talent.

ID Symposium (13th Feb -14th Feb’15):  is the Conference Series where the masters of design will hold lectures and discussions. While seeking to inspire the design fraternity in India, it also offers a networking opportunity for delegates to exchange ideas and build relationships within the industry. ID Symposium 2015would feature eminent speakers from different walks of life, such as BV Doshi, Ambrish Arora, Paola Navone, GurjitMatharoo, SebastianWrong,Fumihiko Maki,LidewijEdelkoort, Giulio Cappellini to name a few.

ID Satellite (9th Feb -15th Feb’15):  takes design to eminent design districts of the city turning New Delhi into a design destination. This hip offsite vertical discovers design districts of Delhi with promotions, installations and events across different venues through week long festivities.

Also savour the delicacies at the following Restaurant stalls at ID 2015

  • Brown Sugar
  • Caara Café
  • Coast Café
  • Dunkin Donuts
  • Elma’s Brasserie
  • Guppy by ai
  • Jugmug Thela
  • Lodi- The Garden Restaurant
  • Olive bar and kitchen,
  • SodaBottleOpenerWala – Bombay Irani Café
  • The Park Café
  • What The Truck

ID Exhibit & ID Symposium:

Venue: NSIC grounds, Okhla, New Delhi

ID Exhibit ticket pricing:

Business hours:  10 am – 2 pm – INR 300 (only for 13th& 14th February 2015)

General hours:  2 pm – 7 pm – INR 200 (for all 3 days 13th – 15th February 2015)

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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Barista Meets Artista

Le Méridien New Delhi  presents  “Barista Meets Artista” at the India Art Fair 2015

Delhi witnesses Le Meridien’s international campaign ‘Inspiration Brewed Here’

Le Méridien New Delhi  in conjunction with India Art Fair 2015, South Asia’s largest contemporary Art Fair, played audience to a unique and interactive coffee and art performance by LM 100 member Esther Maasdam – The Global Latte artist along with visual artist -Sohan Jakhar.

This unusual art performance reinforces the brands commitment to coffee culture. The event was India’s introduction to the new year-long Inspiration Brewed Here campaign and that saw the appointment of Esther Maasdam as the first ever global latte artist for the brand. The Campaign was launched on November 11, 2014 at Le Méridien Vienna. Destination-inspired latte art is the first phase of the Inspiration Brewed Here campaign. Le Méridien will continue to announce new coffee programming throughout 2015 at hotels worldwide.

LM Coffee Art 31 Jan (1)Esther Maasdam, the global latte artist, said on the occasion “As a brand that targets the creative minded traveler, Le Meridien has given me this amazing platform through the Indian Art Fair’s seventh edition to showcase the splendour of latte art. Le Méridien encourages its guests to unlock each destination via locally-inspired programming and cuisine with an eye for the arts.  Merging my work in latte art with the inspiration that travel naturally brings is an exciting and unique challenge”

To find out more about Le Méridien, please visit

About the LM100 Creative Community

Le Méridien has introduced LM100, a group of cultural innovators of mixed generations and interdisciplinary artistic fields, chosen from the fields of art, architecture, cuisine, and design by Le Méridien’s Cultural Curator.  LM100 members will offer their creativity and develop original and interactive programs for Le Méridien hotels worldwide that will transform the guest experience.  LM100 members will curate Le Méridien’s interactive initiatives and propose other established or emerging talents that reflect the brand’s core values.

About Le Méridien Hotels & Resorts

Le Méridien, the Paris-born hotel brand currently represented by 100 properties in 50 countries, was acquired by Starwood Hotels & Resorts Worldwide, Inc. (NYSE: HOT) in November 2005.  With close to 80 of its properties located in Europe, Africa, the Middle East, and Asia-Pacific, Le Méridien provided a strong international complement to Starwood’s then primarily North American holdings at the time of purchase. Since then, Le Méridien has gone through a brand re-launch, which included a large scale hotels product consolidation as well as redefining its brand strategy. By appointing a full-time Cultural Curator – French arts-provocateur Jérôme Sans – Le Méridien transformed numerous guest touch points, thus bringing unique and interactive experiences to its guests. Plans call for dynamic expansion of Le Méridien Hotels and Resorts within the next five years, concentrating in the U.S., Latin America, and Asia-Pacific markets, including destinations such as India, Thailand and China. Le Méridien recently opened new hotels in Arlington (VA), Istanbul, Coimbatore (India), Koh Samui (Thailand), and Taipei, and will open in the next 12 months in Bali, Zhengzhou (China), Ho Chi Minh City (Vietnam), and Suvarnabhumi (Thailand).  For more information, please visit

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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By Shreya Chowdhury

 “Dillwalo ki Dilli” is often used to describe Delhi and Delhiites, and the one thing very close to their Dil (heart) is food, especially street food. To cater to this love for street food, a small outlet named Crispy Tokri has opened in PVR Anupam Complex, Saket.

tokri chaatTheir most famous is the Tokri Chaat, from which it derives its name. It was truly a delight for the taste buds. The dahi was sweet and fresh. The bhalla, anar (pomegranate), aloo bhujia, paneer, the tokri, mixture of balanced spices create a very interesting and flavourful mouthful. The Tokri chaat makes a great snack, nice and light, perhaps after a movie at the Cineplex.

The most popular dish is their Chole Bhature. It is a delight for health-conscious people, as the bhatura is fried in olive oil. They are nice and fluffy and very importantly, non-greasy. It tastes amazing! It has some spices which enhances the taste. The Chole was cooked to perfection, and the taste was authentic Delhi style. The chole, bhature, green chutney, onion and achaar make a great combination. It tastes good and is very filling.

Their other famous dishes are aloo tikki, raj kachori and golgappas. For foreign tourists, aloo tikki is suggested. It is comparatively less spicy, also cooked in olive oil. The golgappa is fresh and crispy, with a good balance of sweet and sour.

In today’s world, people avoid street food because of hygiene reasons. In that premise, Crispy Tokri is very hygienic and is one of the reasons why people love the place. Also, the people serving are very hospitable. Overall, it was a good experience. The price is also reasonable and doesn’t burn a hole in the pocket. The maintenance of hygiene, the use of olive oil and RO water for the golgappas just adds to the fact that they do have great street food.  They also have home delivery and take away. So, if you cannot go out but are craving for tasty, hygienic street food, Crispy Tokri is a good choice.

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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The Pita Pit Lounge – Pita Making Session

The Pita Pit Lounge – Pita Making Session

By Nikita Saxena

Anun DhawanA few days back, I had the opportunity of going to the Pita Pit Lounge located in M-Block Market, Greater Kailash – 1, and attending their Pita Making Session. This outlet is not only the largest in the National Capital Region, but also serves as the employee training centre as well as the chain’s flagship store in the city of Delhi. Pita Pit has two other branches, one located in DLF Cyber Hub, Gurgaon, and the other in Select Citywalk, Saket. I was welcomed to the restaurant by Mr. Anun Dhawan, who along with his family handles the franchise for the north and east zones of the country. He also told me about the history of Pita Pit, and that he was introduced to the brand by his brother Ishaan, who came across Pita Pit while specializing in food and beverages in Canada, and incidentally, also handles Royal China in Nehru Place. Now with three stores already up and running quite well, Mr. Dhawan plans to expand further, with five to six new stores by the end of the year, hopefully in Connaught Place and Rajouri Garden, and fifty more outlets on a national scale in another five years.

Pita Pit is a recently established chain of quick serving restaurants, first started by John Sotiriadis and Nelson Lang in 1995, in the Canadian university town of Kingston. The basic aim of the founders was to provide an alternative to high carb and high fat containing snacks and food items. A fusion of Lebanese, European, and American cuisines, Pita Pit essentially offers a global range of food on its menu which can be further customized by its clients according to their personal preferences. The first outlet proved a hit, attracting a huge student population from the local Queen’s University, and has since then spread its branches across the world, with over five hundred stores in different countries such as the United States, France, Canada, New Zealand, Trinidad and Tobago, Australia, Panama, South Korea, and many others. As a company, Pita Pit aims to be different from its fellow competitors both in terms of culinary innovations and customer service. All the outlets serve to give the people a “wow experience” during their stay, with frequent feedback from their visitors, regular customer engagement, strict adherence to cleanliness and other global health standards, well-spoken employees who will communicate effortlessly and satisfy the curiosity of every customer, apart from of course, a whole wide range of options to choose from when it comes to the main aspect of Pita Pit, food. Mr. Dhawan emphasized on the employee background of Pita Pit as well, stressing on the undeniable fact that all their workers need to be fluent in the English language so as to cater with clientele from all areas and ethnicities of the world.

pita-pit-sandwiches-014Although, while many find Pita Pit to be similar to Subway, the former has an edge in the market due to the overall healthy nature of its products. Whole wheat bread, similar to homemade roti, is used in all its preparations, which is an added bonus for frequent and health-conscious customers. Different kinds of cheeses are used, the three main being parmesan, cheddar, and feta, as well as sauces from all around the world, with a total of sixteen choices to pick from, including mayonnaise, mustard, vinaigrette, chipotle, and many others. There are different cuts of meat to choose from, and even a soyabean alternative for the conscious vegetarian. A base spreading of either tzatziki, hummus, or babaganoush is used. The salad dressing includes our everyday vegetarian fare, the standard onions, tomatoes, capsicums, mushrooms, and olives, as well as more unconventional salad alternatives such as sprouts, jalapeno, pineapple, and corn. Pita Pit thus has an unparalleled consumer range, as their varied and easily modifiable menu caters to anyone between the ages of fifteen and seventy-five years. Pita Pit also has a beverages and desserts menu in addition to the pita sandwiches it offers, and they are no less either when it comes to nutritional value.

pita-pit-salads-007I had the privilege of getting a hands-on experience in making a pita sandwich at the Pita Pit Lounge. After wearing a disposable hairnet and plastic gloves, I entered the sleek and organized open-air kitchen. The pita bread resembles the roti in both its structure and shape, and is opened up in a transverse manner by prying the edges apart using just your thumbs. Customers have the option of having their sandwich being made long or thick, and such variants in the six inch and the nine inch types. The basic aim however, is to make the biggest sandwich as possible, and for this approximately forty percent of the bread is opened. The workstation is organized in a very smart and systematic fashion, and multiple sandwiches can be made on each counter without any hassles and confusion from either end. Everything is lined in order, the base spread, vegetables, the roasting oven, sauces, and the toasting grill. I quickly made my own chicken club sandwich, using tzatziki, a few choice vegetables toasted in cheddar, some mayonnaise and mustard, oregano seasoning, and salt and pepper. Once everything I wanted in the sandwich was placed on my pita bread, I gently pushed the filling inside of the cavity formed using my fingers, and then wrapped the rest of the bread snugly around it. I had it grilled briefly as per my tastes, and then animatedly relished my pita sandwich. The vegetables and the pita bread certainly made a different sandwich than the usual fare I am used to, and it was a nice, light change from the usual heavy and cholesterol filled versions one is used to having.

pita-pit-sandwiches-025I washed down my pita bread with a glass of freshly made watermelon juice, with zero artificial sweetening and preservatives, and with its natural, summertime flavours intact in entirety. I also had a cup of cold coffee along with my sandwich, which was surprisingly light but still refreshing in flavour. I also tasted a rose flavoured freshly brewed organic green tea, which forms a part of beverages exclusive only to the Pita Pit Lounge. It was served in a very interesting way, with fresh tea leaves crushed inside the transparent glass container of hot water. The flavour was quite unique and earthy, and appeals to the healthy eater. After trying the chicken crave sandwich on my second round of helpings, which had a nice, smoked taste to it, I also had a carrot bran cupcake. It was an interesting take on a much loved and popular dessert, with an unforced natural sweetness, and bits of shredded carrot adding to both the texture and the taste. I rounded my Pita Pit journey with a warm chocolate chunk cookie, which was comfortably crunchy on the outside, and had a deliciously soft brownie texture on the inside.

In addition to its efficient service and amazing food, the Pita Pit Lounge is worth a visit for its chic decor and plush interiors. Using the standard company colours, the Lounge has comfortable wooden chairs as well as fluffy sofas for its visitors. The artwork is minimalist, and yet distinctly pleasing to the eye. One wall of the outlet is completely etched with names of the cities where one can find Pita Pit outlets in, and one side has aesthetically positioned book shelves and magazine racks nailed on it. With upbeat music flooding the background, people can converse easily with each other, and yet enjoy the general atmosphere. All in all, Pita Pit is worth a visit, and I highly recommend it to everyone who wants to try a healthier side of restaurant dining and all those who enjoy their traditional home made meals.

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.
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COFFEE with Raju Bhaiya

COFFEE with Raju Bhaiya

 By Shagun Nayar

On my way back from college, I found myself craving a hot cup of well-made coffee on a rather cold windy winter evening. Okay, so one thing about staying or studying in north campus (A part of Delhi University) is that, you find innumerable places to eat. They range from the local Cholla-Kulcha Waala, the small stalls serving hot steamed Momo’s to the fancy well lit up cafes at Hudson. But having stayed and studied here for over a year and a half I have come to realise that there are very few places which serve you good coffee. The obvious exceptions being Costa Coffee or Barista. However, these big coffee shops fail to qualify as your daily dose of ‘chai’ or ‘coffee’ since you’re living on a student budget and are perpetually trying to save money.

IMG_20150128_165130941So, I went on a quest to find a place where I would get a piping hot cup of well-made coffee. To my rescue came, ‘Raju Coffee Waala’ who is interchangeably known as ‘Raju Maggie Waala’. Situated on the Chatra Marg, right outside the Law Faculty, Raju makes the best coffee I’ve had in North Campus. What sets Raju apart from the various other chai/coffee stalls is the fact that his coffee is hand beaten. This is the reason behind his coffee being Frothy, Light and Flavorsome. In addition to this, he sprinkles some coffee powder on the top to give it that extra kick, making his coffee the best in the neighbourhood.

Raju Suri or Raju Bhaiya understands the relevance of marketing and in an attempt to increase his sales, he has devised an addition to his normal cup of coffee i.e. a cup of ‘light coffee’, for those who love having their daily dose of coffee but don’t like it strong.

So, the next time you’re wandering the streets of Kamla Nagar /aimlessly driving by this beautiful university road or walking back from a tiresome day at college. Be sure to stop and pick up a cup of piping hot coffee at Raju Coffee Waala.

Timings: 10:30am – 6:00 pm

Rate: Rs. 15/cup



Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.