Anubhav Sapra

Posted on November 17, 2015

Calcutta Chaat Corner

By Anubhav Sapra

Where – 94-A, Kamla Nagar, next to Yadav Namkeen Shop, behind Brijwasi Rasgulle wala lane

Ring them at – Vinod (9716161330), Pramod (9540672310)

It has been a while since I last wrote. Caught up in the hustle bustle of life, my writing took a backseat. But, one short trip to this delectable chaat corner in Kamla Nagar tempted me to get back to my computer.

Being majorly populated by the Baniya and Marwari community, most of which are vegetarians, Kamla Nagar is a hub of varied vegetarian delicacies.

In my college days, I remember, I used to frequently visit Brijwasi restaurant, where all the dishes, ranging from appetizers like tikkis and samosas, to rajma and kadi are cooked without onion and garlic. Another small eatery near the gol chakkar – ‘Miglani Dhaba’ created a blast in our taste buds with their paneer bhurji and dal fry, with soft tawa rotis, bringing us a tasty escape from the torturous culinary experience at the hostel mess.

The other day, as I walked around the by-lanes of Kamla Nagar in search of new hunger joints or addas, I stumped across a small eatery by the name ‘Calcutta Chaat Corner’, serving puchkas, masala toast, kacha sandwich, aloo chaat, churmur, jhalmuri, munglet and some super interesting drinks like masala thumbs-up, rose soda and soda shikanji. The best part? All the dishes range from Rs 20/- to Rs 60/-

The shop is co-owned by Mr. Vinod and Mr. Pramod, who used to work in the same shop 15 years ago as employees, and later took it over from the owners 8 years ago.

The puchkas are a bit different from the regular gol gappas. Puchkas are made of wheat flour, and are filled with a spicy mixture of mashed potatoes and kala chana, and topped with tamarind water, while gol gappas are mostly made up of semolina or only wheat flour.

Even though gol gappas have their own charm, puchkas seem to have made a special place in my heart. As mentioned, puchkas are filled with masala aloo chana and served with imly ka paani, giving a real punch to the taste buds. Another unique variety of puchkas that we encountered were onion puchkas – where chopped onions are added to the normal aloo masala, giving it an oomph factor.

After the delicious puchkas, I moved on to the next popular snack of Bihar and Calcutta, churmur– which is a sort of hybrid of puchkas and aloo chaat. It’s a tangy, crunchy and sweet concoction featuring chickpeas, tamarind water, boiled potatoes, crushed puchkas, green chillies, and black chana. Quite the delicacy!

Another dish that made us drool at Calcutta Chaat corner was the kacha sandwich. First, a piece of brown bread is cut into 6 small pieces. Then a mixture of sev puri is spread evenly over the bread. Finally, this is garnished with small pieces of coconut and coriander leaves.

The pieces of bread are cut such that they fit into the mouth perfectly. The soft bread and the crispy masala sevpuri with the tangy sauce makes it a combination like no other.

In the drinks, I ordered the most unusual sounding masala thumsup served in a big lassi kulhad. In a shaker, thums-up is mixed with masala – mainly a mix of grounded cumin seeds and black salt with some lemon juice, giving it a very different flavour.

With the appetizing variety, coupled with the pocket friendly prices, I am sure Calcutta Chaat Corner will emerge as a hot favourite among the students of Delhi University, who are always looking for an affordable yet scrumptious destination to eat at.

Anubhav Sapra

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.

http://www.delhifoodwalks.com

Posted on November 17, 2015

Noor- The flickering light of lost recipes of the Mughals

Saira Mujtaba

Baat niklegi toh bahot dur talak jayegi… This couplet from the famous ghazal echoes in my head whenever I have a conversation on Mughlai food with someone. The city which was once an epitome of grandeur and royalty, the remnants of its magnificence are still seen in the astounding monuments dotting the city’s skyline. But Mughlai food being a very important part of the city’s royalty seems to have got influenced over time and one can’t really find the authentic taste and aroma that once emanated from the Royal kitchens of Shahjahanabad. Not only the taste of some popular dishes like qorma and biryani has got influenced by traces of other places (Moradabadi biryani being one such delicacy that has fused in the so-called Mughlai platter of Delhi), some of the dishes that were once served to the Royalty are now probably lost…or so I thought. This was the lament that I was living with until Fate made me acquainted with Mohammed Noor who traces his roots to the Royal chefs of Shah Jahan.

Nestled on the bustling road in front of Gate No. 1 of the grand Jama Masjid, Noor’s kitchen is a meek one room with a tandoor in one corner and 2-3 ‘chulhas’ with copper ‘degs’ sending out wafts of aroma into the air that tingle the tastebuds. The soot covered walls of the kitchen withholding so many secrets of lost Mughal recipes too.

Noor stands out from the rest of the Mughlai cuisine chefs as he’s got the knack and art of preparing Mughlai food in his genes, for his forefathers served the Mughals seven generations ago and passed on this culinary magic to their progeny of which Noor is a flickering lamp in the city of glittery lights and glamour. Noor is the man behind the lost recipes of Mughlai kitchens. But in his own words, “ Mujhe English bolna nahi aati (I don’t know how to speak English language), and hence he feels that some big names who hog the limelight and organise food festivals in snazzy hotels exploit his talent and don’t give him much credit.

Noor considers Haji Kallan as his Ustaad. His ancestors used to work under Haji Kallan while serving the Royals and even today Noor is associated with Haji’s family as a part time cook.

Name any dish of the Mughlai cuisine and Noor knows it on fingertips. Ever heard of ‘gosht ka halwa’? Yes, I couldn’t believe that mutton could be served as a dessert as well, but Noor is adept in preparing all these unique dishes.

Kaancha Kofta, Mutanjan-Utanjan, Tumba Biryani, Mutton Barra, murgh musallam- bakra musallam and the list is endless. But it’s a travesty that people like Noor whose fingers possess the magic of preparing exquisite Mughlai foods, have to strive hard to make their presence felt. “Bade bade hotel mein ladke khaana pakaate hain par unke paas hunar nahi hai, sirf degree hai…mere paas hunar hai par degree nahi hai, isi liye main maat khaata hun (All these big hotels employ young boys who don’t have talent but they have degrees….I’ve got talent but don’t have a degree and that’s where I lag behind.)

Noor plans to pass on all the secrets of these lost recipes of Mughlai cuisine to one of his sons, but only time will tell if he will get his due in a world where degree sans true talent and refined English language overshadows real worth.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on November 5, 2015 November 5, 2015

JUST JAMIE

TLC PRESENTS MONTH LONG PROGRAMMING ON JAMIE OLIVER IN

JUST JAMIE

TLC, India’s favourite lifestyle channel joins hands with renowned chef and television personality, JamieOliver to present a special programme showcase titled JUST JAMIE on the channel. TLC will extend the on-air experience to its viewers through the launch of Jamie’s much awaited restaurants JAMIE’S PIZZERIA and JAMIE’S ITALIAN (to be opened) in Gurgaon and New Delhi respectively.

JUST JAMIE airs Monday to Thursday at 9 PM, only on TLC!

TLC will take its viewers on a culinary journey of exciting flavours, comfort foods and innovative cooking with their favourite Jamie Oliver.JUST JAMIE will pack in great food and locations and have appearances by celebrities and friends of Jamie as well. The series that are a part of the showcase include JAMIE’S 30 MINUTE MEALS, JAMIE’S GREAT ITALIAN ESCAPE, SAVE WITH JAMIE and JAMIE & JIMMY’S FOOD FIGHT CLUB. From rustling up quick meals to cooking authentic and elaborate dishes, Jamie has a way of making even regular food fun and enjoyable.

Rajiv Bakshi, Vice President- Marketing, South Asia, Discovery Networks Asia-Pacific, said “TLC is home to the most distinct lifestyle content and iconic personalities. Jamie Oliver, one of the world’s favourite chefs and TV personalities and a strong advocate of healthy food, will bring his energy, style and delicious cooking all this month on TLC.”

TLC’s JUST JAMIE will help viewers begin their festive season in style with the best recipes, tips and tricks from Jamie’s most popular shows. Viewers will get to experience the best food from Jamie’s kitchen and culinary discoveries from his travels across the world.

Tune in and experience the best food in JUST JAMIE, Monday – Thursday at 9 PM, only on TLC!

JUST JAMIE

Jamie’s 30 Minute Meals

Jamie’s 30 Minute Meals is an energetic food series that sees Jamie Oliver giving solid instruction to the culinary uninspired. In a tough talking, fast paced, as-live style, he creates great home-cooked meals from scratch. Jamie cooks up substantial mains, delicious sides and salads, gorgeous puddings and refreshing drinks – adding his own unique twist to each element. The series supports Jamie’s continuing mission to improve people’s lives through food by tackling the issues of kitchen confidence and lack of time, head on.

Save With Jamie

Keen to inspire us all to eat better and spend less on our weekly food bills, Jamie Oliver is back with this optimistic, inventive and super-helpful food series. Jamie passionately believes that, especially during frugal times, a few clever tricks in the kitchen can keep the costs down, the spirits up, and the food looking and tasting fantastic. He’s here to prove that it is possible to eat like a king no matter what the budget.

Jamie’s Great Italian Escape

After a year of fighting junk food, Jamie escapes to Italy in his camper van to re-ignite his passion for cooking and his love of good-quality ingredients. His quest for inspiration leads him off the beaten track; he’ll be going back to basics, living off the land, meeting the locals and cooking up some traditional Italian food in his own style. What will the Italians make of him and his food in their own back yard?

Jamie & Jimmy’s Food Fight Club

Jamie Oliver and Jimmy Doherty have been best mates since before school and have always shared a passion for good food. That’s why – now they’re all grown up, – they’ve come home to Essex, and opened their own little pop-up café at the end of Southend Pier. There’ll be some tasty cooking from Jamie, a little bit of foodie science from Jimmy and a lot of laughs with some special friends, including Gwyneth Paltrow, Alan Carr, Gary Barlow, Jonathan Ross.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on November 5, 2015

Sunday Brunch @ Tamra

By Aisha Bhattacharya

Very few things in life are as satisfying as a Sunday Brunch. Tamra, the coffee shop at the Shangri-La’s Eros Hotel in New Delhi offers one such Brunch. The true essence of George Bernard Shaw’s famous statement ‘There is no sincerer love than the love of food’ comes across at buffet spreads in my opinion. I certainly displayed all my enthusiasm at the Tamra Sunday Brunch when I was very kindly invited to review it.

A balmy afternoon, a table by the window, a gastronomic spread as far as the eye can see and a hungry stomach, are a match made in heaven. This buffet is like many others and at the same time unlike them as well. With a kid’s room adjoining the main coffee shop the Shangri-La’s Eros Hotel provides a space for your children to play Xbox games, watch cartoons, draw and play with building blocks all while being watched over by hotel staff and with the added bonus of their very own buffet spread with little snacks and a DIY sundae counter. For once, I wished I was a kid accompanying my parents to this buffet lunch.

The restaurant has a number of ‘Live Theatres’ or live cooking stations/counters as known in other places. I was rather overwhelmed. My previous visit to Tamra was for the Malaysian food festival and I have to say that this time in comparison was far better. Maybe a group lunch versus a lunch with just one other person was the deal breaker. I was accompanied by a member of the PR team and we had the most wonderful time getting to know each other with the generous help provided by Moët & Chandon Champagne throughout our decadent meal.

Chef Neeraj Tyagi visited our table and explained his vision of wanting to provide new experiences for people every Sunday. The menu is rotated so that no two consecutive Sundays are the same. Chef Neeraj has also been instrumental in adding a variety of speciality dishes ranging from Sugar-free to Gluten-free and Lactose-free items. It was wonderful to see how he intends to incorporate all kinds of health food so that people with allergies can also enjoy a buffet to the best of their ability as opposed to being relegated to 1/3^rd of it as is generally the case. For example my mother and grandmother are diabetic and cannot even venture near the dessert counter. They do eventually end up eating teeny-tiny portions of dessert just for some soul satisfaction. But, if they were to get a wide option of even 3 sugar-free desserts, not including fresh fruits, they would be over the moon!

After a leisurely walk around the restaurant to see what was on offer I decided to begin my journey with the Japanese section. A plate piled high with fresh seafood, sushi and a glass of champagne was the start to a very fulfilling brunch. My plate had: Salmon Roll, Salmon Nigiri, California Roll and Yellow tail Maki from the sushi section, Scallop and Prawn Ceviche, Gazpacho with Shrimp, Calamari and mussels from the fresh seafood section. My plate below will hopefully convey what I feel words will do injustice to.

My next attack was on the Asian Oriental section. I absolutely love Asian flavours and was keen to try the healthy section which is the Soup counter. Make your own soup by choosing ingredients from various noodles, vegetables and meats. The chef at the counter will then blanch these ingredients while you choose your broth. That day we had the option of Celery and Leek or Tom Yum. I tried both and the Celery & Leek soup hit all the right spots. The next item on my health binge was some Dim Sum. We tried the Broccoli & sesame seed, Lamb & black pepper and pokchoy wrapped Prawn dim sum. The prawn dim sum was mind-blowing. Perfectly seasoned prawn wrapped in a layer of pokchoy – the absence of flour makes this a super-healthy option!

I wasn’t planning to try the Indian food because you know, how different can it get? Yet, when I walked past the Biryani station I couldn’t help picking up a plate and spooning a bit of each – Mutton, Chicken and Prawn biryani onto it. The visual indicator of the biggest handi with the least quantity says that Mutton was the most-loved Biryani of all. And, it truly was lip-smacking! I had also managed to cram some Fish tikka, Paneer tikka and Chicken Pudina tikka onto my plate all of which were pretty good.

We save the best for last and that always means dessert. Considering the spread, it is rather difficult to mention everything so let me give you my top picks of the day:

1. Crème Brûlée – Oh! That crack followed by the creamiest custard inside. The portion just about enough to drive you mad with wanting at least 10 more!
2. The Chocolate hazelnut cake was absolutely divine.
3. Ice creams – Strawberry, Coffee and Banana Caramel
4. Sugar-free Berry trifle for the diabetics to enjoy with complete abandon
5. Choco lava cake made fresh on request was sinful and so good.
6. Chocolate truffles for those who like that little bite on the way out
7. The Chocolate Fountain – brings out the child in everyone and those who disagree are quite frankly lying. It is hard not to pick up a marshmallow and dip it in there!

As you can see I tried a whole heap of desserts to give you my top picks. This buffet was indulgent, decadent and luxurious. A bottle of Moët & Chandon champagne, nestled in crushed ice, that was poured for us at near-empty intervals kept us hydrated through the meal.

Package Details:

Rs. 2750++ includes free flowing cocktails, beer and mocktails
Rs. 3500++ includes free flowing Moët & Chandon Champagne
Rs. 1500++ Kid’s Buffet

Timing: 12:30 pm to 3:30 pm

All packages include complimentary access to the swimming pool.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 27, 2015

JAMIE OLIVER’S DESI TREAT

By Prakriti Bhat

Jamie Oliver is a man who needs no introduction. One of the most characteristic features of his food is to bring together fresh and healthy ingredients and whip up delectable dishes. Shows like ‘Just Jamie’ and ‘Jamie Oliver’s Food Revolution’ made him a household name. With the launch of Jamie’s Pizzeria in Ambience Mall, Gurgaon, Delhites sure have a reason to rejoice as he creates magic with his special pizzas. The outlet organized a media launch on 21^st October, 2015 and it was a delight to be a part of the event.

The pizzeria has a very rustic feel. It is a potpourri of Delhi’s vibrant culture. An entire wall is dedicated to saddi dilli with a collage of different monuments like Lotus Temple, Qutub Minar, etc made with crayons. Indigenous spices hung in a bunch outside the live kitchen where you could see the pizzas being made. Though it is not very spacious, the place has a very cozy feel. The pizzeria is divided into two sections by a set of unpolished wooden doors fixed atop a small wall.

Among the starters we tried hand stretched Garlic bread with tapenade. While the garlic bread looked like strips of your regular Naan and lacked garlic, the tapenade was definitely the star of our meal. The Tapenade was made of olives, anchovies, chillies, tomatoes and is sure to tickle your taste buds. The Okra and Lotus root Fritti was served with a green chutney. It was delicious, though more like our pakoras. It reminded of Nadur Churma, the popular Kashmiri fried snack made with long pieces of Lotus Stem. These starters proved that Jamie’s team had strived to incorporate Indian ingredients and flavours into their dishes. Along with this, you can go for Lemon Iced Tea or a simple soft drink to complement your meal.

The posters on their wall boasted “our dough is made on site each day with love”. This was indeed true. Jamie’s pizzas have a special crust. The pizza bases were thin in the middle and fluffy at the edges. Unlike other pizza chains, the edges were not at all dry. First, came Courgette Pomodorro with topping like crushed tomatoes, zucchini, baked potatoes and mozzarella. Little blops of mozzarella on the pizza just leave you speechless. The Paneer Piccante Pizza brought together spicy paneer, roasted bell peppers, coriander and mozzarella cheese. This was one of the best pizzas I have had. The Marinara Pizza was simple; crushed tomatoes, garlic and oregano.

What I liked about this place is that they have a limited menu. They make only what they are sure of. The limited menu should not be seen as a disadvantage but as a good thing. The brand ensures that all the ingredients used are fresh and that is one of the reasons behind a restricted menu. The freshness of ingredients is quite visible from the glow of the vegetables. Other Pizzas like Delhi Hot and Chicken Alla Diavola are to watch out for. Moreover, the economical rates are another reason why you should give Jamie’s Pizzeria a try.

Let Jamie Oliver take your taste buds on an Italian tour!

Address- 3^rd floor, Ambience Mall, Gurgaon

Contact No.- 9599180116

Cost for two- Rs. 800

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 20, 2015

THE COMMON ROOM

By Prakriti Bhat

With the mushrooming of several cafes in the capital, sometimes things become a bit monotonous since most of them offer the same dishes, more or less. However, places like The Common Room are a breath of fresh air. It is a fusion of your regular college cafes, and a pub. On 8^th October, the restaurant hosted a Bloggers’ Meet. Owned by Dinesh Arora, The Common Room is the latest entrant in the ever bustling B.K. Dutta Market and is a walking distance from the Rajouri Garden Metro Station.

The ambience has elements of both, a café and a bar. It’s a delightful combo. It has the casual and cosy atmosphere of a café with funky posters and bookshelves. A vintage radio sits atop one of the shelves while the restaurant logo rotates on a disc on the wall. On the other hand, the minimalistic décor, furnishings and bare brick walls combined with a sassy yet gorgeous bar incorporate the Pub factor. Industrial lampshades illuminate the place. Even the bar counter has a rustic exterior. And icing on the cake? Live band everyday!

We began our culinary ride with beverages. Litchi Caipiroska was average. It tasted more like a litchi flavoured soda as fizz overpowered the Litchi juice. Peach Iced Tea was good but did not stand a chance in front of the Kiwi Cucumber Sparkler which was marvelous. The blend of Kiwi and Cucumber rejuvenates your senses. A juicy slice of Kiwi enticed me from within the jar. Chocolate Fudge Brownie Shake had a smooth texture and was simply bliss. Every sip made me thirstier even though it was heavy!

Kalegee Pao, as the name suggests was a dish of chicken kidney (kalegee), flavoured with spices. It was definitely a spicy start to the meal. Kung Pao Chicken was a bit of a disappointment. Though the chicken was saucy from outside, the spices and sauces did not seem to have seeped inside. Moreover, Shinchan would definitely not be happy with the quantity of capsicum put in! It was too much with respect to the amount of chicken. Spiderman Sausage Racing Car is a hot dog with wacky presentation (though I don’t remember Spiderman ever having a racing car!). Mustard sauce and Tomato ketchup create a web of sorts over the hot dog. However, the bun was too thick for the sausage. So even though there were lots of sauces and a delicious sausage, the taste of bread conquered it all.

One can never go wrong with the classic combo of fish fingers and tartare sauce. Their Fissy Fingers had a crispy coating and thankfully did not crumble. A platter of Onion rings was served with an assortment of sauces and dips. Kanda Bhajji ke Pao was simply onion rings in a Pav bun; nothing exciting. Arabian Nights was a wholesome Mezze Platter.

Among the main course, Mutton Keema Curry Pasta scored high on concept. The combination of keema and pasta was quite different but the sauces weren’t sufficient. Similarly, Basil Pesto and Cream Pasta failed to impress; it wasn’t as cheesy as it is supposed to be. On the other hand, Chicken Caesar Pizza was loaded with cheese but was quite bland. For dessert, we tried Spiderman Cigar which were oven baked crunchy rolls. The filling was brilliant but the covering was too feeble to hold the chocolate and nuts. Nevertheless, full points for innovation and presentation.

The menu has been crafted in a very innovative manner with quirky names being given to each dish like Raste ke Omlettes, Melting Umbrella, Moglee Ka Chilly Paneer, Bruce Lee ke Tandoori Dimsums. But unfortunately, options for vegetarians are quite limited. The highlight of the menu was their Beer Cocktails which is something relatively new in the market. To all the budding singers and bands (and bathroom singers!), this is the place to showcase your talent. Sit back and unwind with the music as you gorge on their delicacies.

Address- J2/6B, 2^nd Floor, B.K. Dutta Market, Rajouri Garden

Cost for two- Rs. 1200

Contact No.- 01133105041

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 19, 2015

12 Chittaranjan Park Eateries To Try This Durga Puja

With Durga Puja kicking off, there is no better time to visit this mini-Kolkata of South Delhi, where you can pay homage to the goddess as well as to Bengali cuisine. And if you think that all you’ll find are sandesh and fish dishes, you are very mistaken. Delhi Food Walks decided to take a little trip down the gallis of Chittaranjan Park (named after the patriot or deshbandhu Chittaranjan Das) to bust this myth and to guide you to the best places for delicious Bengali specialities. Most eateries in Market 1 are located in a single file; you can stop and sample as you walk down the lane and breathe in tantalising whiffs of mustard and fish.

Nearest metro station:Nehru Place from the Violet line and then auto ride to Market 2.

When to visit: After 6pm, for an evening of merriment!

Raju Puchka Wala

Location: Near Canara Bank, Market 1

We started off with puchkas (the Bengali iteration of golgappas) sold by Raju who hails from Bihar’s Kishanganj district. For the last 20 years, Raju has been delighting customers with fried wheat puchkas filled with a spicy mixture of jeera, coriander, black pepper, green chillies, potatoes and black chana (most golgappas in Delhi are filled with saunth and made of suji rather than wheat). He also sells a Bengali variant of the ubiquitous aloo chaat – aloo kabli is made of boiled potatoes, tamarind water, chickpeas, green chillies, onions, masala, and salt. Chaat lovers should also try the churmur, which is rather like a hybrid of puchkas and aloo kabli. It’s a tangy, crunchy and sweet concoction featuring chickpeas, tamarind water, boiled potatoes, crushed puchkas, green chillies, cilantro and black chana.

Ghughnee Wala

Location: Opposite Kolkata Biryani House, Market 1

At Shyamal Barua’s stall, the signboard advertises both momos and ghughnee, but it’s the latter that you’re really here for. Mr Barua proudly exclaims that his mother is the master chef behind the finger-licking ghughnee which he has been serving since 2003. An extremely popular snack in Bengal and in parts of Bihar and Orissa, ghughnee is a curry made of chickpeas (motor in Bengali) that are soaked in water overnight. There’s a veg version as well as one with minced mutton.

Kolkata Hot Kathi Roll

Location: Shop No 8, Market 1

We can forgive the owners for misspelling “kati rolls” as “kathi rolls”, a mistake made by most people outside of Kolkata where the dish originated at Nizam Restaurant; the word kati means skewers in Bengali and was applied to kebabs and then to kebabs wrapped in paranthas. You’ll find a wide range of mutton, chicken and paneer rolls here, but it also serves up prawn cutlets, veg chops, Mughlai paranthas, barbecued meats, shawarma and even a small selection of Chinese dishes among a host of other preparations. Don’t get too distracted, though – the rolls are what stand out, livened up by different sauces, including the mustard-and-raw-mango kashundi, a secret masala and chopped onions. Perfect.

Roll ‘N’ Roast

Location: Shop No 7, Market 1

This place is right next to Kolkata Hot Kathi Roll and provides head to head competition to its neighbour, serving many of the same dishes. Their menu claims “Delicious Start Right Here” and they aren’t far off the mark. They are famous for their Chinese specialities (let’s not forget that Kolkata is considered to be the birthplace of Indian-Chinese cuisine) as well as their chops and kobirajicutlets. We highly recommend the Chinese chat which comes with a variety of toppings and a choice of either noodles or rice. For just Rs 200, a non-veg platter will allow you to sample Schezwan chicken (our fave), lemon chicken, chilly chicken, garlic chicken, chicken wings, chicken Manchurian and sweet ‘n’ sour chicken. The veg platter, on the other hand, costs Rs 120 and includes veg Manchurian, chilli paneer, crispy chilli potato, crispy honey potato, and mix veg salt ‘n’ pepper.

Mad About Momos

Location: Near Evergreen Properties, Market 1

You’ll be spoiled for choice with the myriad types of momos served here — chicken, veg, paneer, soya, steamed, fried or tandoori. The beautiful little stall is made from bamboo sticks and also uses a traditional bamboo basket for steaming the momos – not a common sight in Delhi. It also differs from most other purveyors of momos in the city in that the dumplings are made of whole-wheat rather than white flour. Besides, have you ever seen momos shaped like a fish or a samosa? The fresh, hot momos are served with mayonnaise and a drool-worthy sauce made from butter, sugar, red chillies, tomatoes and onions. There are three other branches of Mad About Momos in Amar Colony, Central Market and Pocket 8 Vasant Kunj.

A N R Chakraburti’s Pakora Stall

Location: Near Kendra Bhandar, Market 1

The shop traces its origin to 1971, the time when Chittaranjan Park was just a piece of land allotted to displaced people from East Pakistan. For lunch, they serve rice served with either egg (Rs 40) or fish (Rs 60).

Their aloo chop (pronounced alloor chop in Bangla), bread pakoras, beguni , chop pakora, mirchi pakora and onion pakora make for perfect evening telebhajas (fried snacks), best enjoyed with a cup of hot tea.

Kamala Sweet Shop

Location: K-1/101, Market 1

Prabir Kumar Mukherji, the proud owner of Kamla Sweets, has been successfully operating for past 30 years. Here you can sample the quintessential misti doi (sweetened curd), available in traditional mud pots of different sizes (100gm to 1kg), as well as Bengal’s most famous dessert, sandesh (the “a” is pronounced as “o”) in different shapes, sizes and colours. Their conch- and fish-shaped sandesh are masterpieces and the steamed version (bhapa sandesh) guarantees love at first bite to the sweet-toothed. Other specialities on the menu include chum chum, dudh pulisita bhog, chandrapuli, rosogolla, bundi laddoo and lobongo lotika. You can also try chhena poda (Rs 500 for a kg), a caramelised cheese sweet that actually originated in Orissa. I you visit around breakfast you can also try savouries like khasta kachori, matar kachori and radhaballabhi (urad daal stuffed in a puri); they also make beetroot chops, a rare delicacy in this part of the country.

Vivek Tea Stall

Location: Behind Mother Dairy, Market 1

Don’t be deceived by the name. This game-changer of a stall not only serves tea or “cha” but also cold coffee with ice-cream and dry fruits, hot coffee (pick from Nescafe, Bru and Davidoff), hot chocolate Bournvita and a variety of teas — lemon, tulsi (green), Arabian, jasmine, among others.

The best part about this ‘cha’ stall is that you can have your tea customised to your taste. His lemon cha was the highlight for us – it contains a flavourful medley of amla, black salt, black pepper, jeera syrup and Hajmola that will cause an explosion of flavours in your mouth.

Vikas Bishwas — Jhaal Muri Waala

Location: Market 2

His fame speaks for itself as crowds throng his stall. With a genial smile on his face he tells us that he been known as the jhaal muri wala of CR park for the past 12 years. Hailing from Krishnanagar in Kolkata, Vikas started off as a shopkeeper at Annapurna Sweets, but now specialises in all things tangy and spicy. He reels off his specialities in a breathless monotone: ghugni, ankur chaat, aloo kabli, bhel puriand, of course, jhaal muri which he sells for Rs 20 only. Do try his mouthwatering mutton ghugni – a hot chickpea curry with minced mutton served with a garnish of onion, tomato and cucumber.

Annapurna Sweet House

Location: Shop No 38, Market 2

A former accountant at Shaw Wallace, Mr Benoy Majumdar, has been running this place since 1984. Their star dishes include chhena jalebi(a jalebi made of cottage cheese instead of flour and with a taste quite similar to a gulab jamun; Rs 140/kg); the enticing jal bhara sandesh(a sandesh with a liquid centre); kheer puli (a doughy sweet dish made predominantly of kheer that melts in your mouth like a soufflé; Rs160/kg).
They also serve every Bengali’s favourite breakfast dish – radhaballabhi, a puri stuffed with dal and veggies.
Want further proof of their popularity? They often stay open well past the closing time of 10pm because the orders just don’t stop coming.

Dadu Cutlet Shop

Location: Shop No 9, Market 2

Opened by Narender Mistri, affectionately called Dadu, in 1992, the shop is now managed by his son Shyam Mistri. Their fried bhetki fish is fried to crisp perfection (the audible crunch as bite in is evidence) and their famous egg devil chop is sin on a plate: hardboiled egg filled with cooked egg yolk and potato all wrapped up in crispy bread crumbs. The Mughlai paranthas are yummy too, and their samosas (calledsingharas) contain a unique filling dominated by coconut and chickpeas.

Maa Tara Restaurant

Location: Shop No 45, 46, 47, Market 2

Located in the back alley of the market, this small restaurant specialises in authentic Bengali cuisine. Subhrojit, the son of the owners — Manju and SR Dutta, who are originally from Kolkata — proudly narrates the story of how his parents set up the restaurant about 19 years ago. The Maa Tara Special Thali consists of an assortment of dishes, out of which the mutton kasha shines out. Paired with luchi (puffy flour bread), the tender meat with just the right balance of spices will leave you asking for more. The mustard fish curry stands out too. Fish lovers can choose from pomfret, ilish, chitol, rehu and more — all for under Rs 400. Vegetarians must try the postor bada – a pakora with poppy seeds.

Image Courtesy: Mehak Dhawan and Sabhyata Badhwar

(With inputs from Neha Chandra and Kawal Chandhok)

“A collaborative project of Delhi Food Walks and Spoon University on Delhi Street Food Series that brings you the best of both worlds- expertise and love for food.”

This article was published in Huffington Post India- http://www.huffingtonpost.in/delhi-food-walks/12-chittaranjan-park-eate_b_8318836.html

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 2, 2015 October 2, 2015

The Westside Story

By Prakriti Bhat

West Delhi is no longer isolated and deprived of culinary pleasures. With a booming restaurant business of its own, Rajouri Garden is home to many cafes and fine dining outlets like. The Westside Story is the newest addition to Rajouri Garden’s happening social circle. The owners Naveen Sachdeva, Praveen Sachdeva, Amit Behl and Sagar Thareja have left no stone unturned to make sure that West Side Story is a big hit in the city. After a grand launch, the restaurant hosted a Bloggers’ Meet on 25^th September, 2015.

The best part about this place is its location. It is at a walking distance from the Rajouri Garden Metro Station which makes it quite accessible. The décor was simple yet classy with swanky chandeliers and tasteful furnishings. Head Chef Amrita guided us through the menu. “The main focus is on European dishes. But then, being in Rajoiuri Garden you can’t just do a Taco and ignore ethnic dishes like a Butter Chicken or a Dal Makhani. So we have tried to maintain a balance between Indian and other cuisines”, said Amrita. The menu encompasses a wide array of cookery like Indian, Mexican, Thai, Italian, etc. You name it and they have it. It also boasts of fusion dishes like Butter Chicken Spring Roll, Thai Curry Chicken Tikka, Chicken Tikka Taco and so on.

We began our meal with mocktails. Green Eyed Monster was a refreshing blend of green apple, lemon juice and soda. Mango Spice was like any regular mango juice, but with a chatpata twist. Next came the Thai specialty Som Tam Salad. Thai food is known to touch all the four taste buds; sweet, salty, sour and bitter and it did just that. Chicken Caesar Salad had one of the finest grilled chicken shreds I have ever had but the leaves weren’t very crunchy. Also the dressing disappointed me. Crispy Corn is the perfect dish to whet your appetite though it was quite similar to what one gets at Barbeque Nation. Thai Curry Chicken Tikka was a delicious fusion of Indo-Thai flavours. Crunchy Cheesy Broccoli was bliss. Never before has Broccoli tasted so good. Crispy outside, cheesy inside; what more can one ask for?

Chinese Button Mushrooms were a delight; saucy, crunchy and flavorsome. However, the covering was a bit too hard. Harvest Vegetable Quesadilla was okayish or as one of the bloggers commented, “Too much of Popeye in it!” since it was brimming with spinach. The Vegetable Tilla Kebab was a dish of vegetable skewers which I found quite interesting. Karare Dahi ke Kabab was a big letdown. I am a lover of this dish but here the hung curd tasted sourer than is usually expected. The consistency was good but I have definitely had better. North Indians have always preferred a ‘Punjinese’ version of Chinese cuisine. That is to say, a heavily spiced and oily Punjabi version of Chinese food that one finds in every nook and corner of the city. The Butter Chicken Spring Roll took innovation to another level altogether. Here, the spring rolls are made with a desi chicken filling and served in a tiny glass with the Butter Chicken gravy. They also serve extra gravy, in case you want to dig in. Fantastic concept.

For the main course we began with Mushroom Rarah Pizza, again a coming together of two completely different cuisines. The topping was quite masaledar but the base was a little chewy which should not be the case with thin crust pizzas. Burmese Curry with white rice (since they don’t have Jasmine Rice) is a good option if you want to go for a Thai affair. The coconut oil gave it a very distinctive flavor.

Roganjosh is traditionally associated with the kashmiri mutton dish; simply because it relies heavily on oil and spices (mainly Kashmiri Mirch). But Roganjosh is not just restricted to mutton and can be extended to ingredients like Paneer or Bottle gourd. However, the Paneer Roganjosh here wasn’t spicy and infact a bit sweet, which is the complete opposite of a Roganjosh. Chicken Lababdar is a dish that will leave you asking for more. The spices, the succulent chicken; they are just perfect. To complement all these delicacies go for Garlic Naan. The Achari Naan has nothing achaari about it while the Lachha Parantha was not very soft. For desserts we tried Vanilla and Litchi Ice creams which, yet again were beautifully served.

The presentation was flawless and made every dish visually appealing. I believe that every dining experience should satiate your five senses. West Side Story ensured that. The aroma, taste, texture and presentation were top notch while the music did not go beyond a certain level. It was definitely a wholesome meal.

Address- C-7, Vishal Enclave, Rajouri Garden, New Delhi

Contact No.- 01133106167

Cost for two- Rs. 1400

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on September 27, 2015

Coastal treats from Goa at Machan

Though it might not sound very ‘cool’, I haven’t been to Goa, yet. However, the same is in my destination list for my quest to try upon authentic Goan food. Whatever little dishes that I have tried till now are from Goa Bhawan.

The other day, I had a privilege of being invited to the much acclaimed restaurant in Taj Mahal Hotel- Machan ,to relish the rich Goan delicacies. I was actually looking forward to have an awesome food experience at Taj and I really had. It was indeed great to interact with the Chef Arun Sundaraj and to taste some of his signature dishes at the Coastal treats from Goa over a Saturday brunch at Machan.

I must tell you that you can enjoy this sumptuous spread over a Saturday Brunch till the end of October, 2015. The offering is actually a part of the ongoing celebrations of regional cuisines at the iconic restaurant. However, Taj seems to have taken quite an offbeat step to organize brunches on Saturdays, gradually setting up a trend. Thumbs up to the new trend!

Chef Arun Sundaraj, Executive Chef, The Taj Mahal Hotel was instrumental in relaunching the Lobster Shack which earned the reputation of being the best shack in South Goa. Inspired from his brief spelt in Goa, he has curated the Goan brunch on Saturdays at Machan.

While the live Goan band performed some classic Goan numbers, I had Chorizo Pulao, Clam Masala, Exotic Vegetable Malaguetta, Mutton Xacuti, Prawn Balchao, Goan Fish Curry,and Okra coconut.

Out of all the dishes, I loved Clam Masala the most. The Goan catholics and the Gowd Saraswat Brahmin, both have different ways of making Clam Masala. As told by Chef, the one being served at Machan followed the middle path in style of cooking. It was full of flavours- not too spicy. Chorizo Pulao- minced pork sausages cooked with rice was extremely flavourful. Mutton Xacuti was made with goat’s meat that has the flavor of coconut milk, curd and other spices.

Okra, a common vegetable, apparently changes it flavour after crossing the regional boundaries and I seem to love it in every form. Here, Okra was cooked with shredded coconuts which added a nice flavor to the whole dish. I relished all the dishes to the core.

One noticeable and outstanding section was that of the desserts. I had never seen something like this before. Although there were no specific Goan desserts but the hall was actually full of colourful desserts ranging from carrot cake to kalakand to suji ka halwa. I was really spoilt for choice.

Date: September 2015 – October2015

Price: INR 2600 plus taxes per person for adults, INR 2100 plus taxes per person for kids(6 -12 years);INR 3000 plus taxes for Goan Buffet with Port

Venue: Machan, The Taj Mahal Hotel, New Delhi, Number One, Mansingh Road

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on September 23, 2015

Daawat-e-Maghrib

Daawat-e-Maghrib @ Singh Sahib

By Anubhav Sapra

Food knows no boundaries. It connects people across globe. I was at the Eros, the other day to be a part of the Pakistani Food Festival named Dawat-e-maghrib, where I had a privilege to share the table with one of the celebrity chefs of Pakistan, Gulzar Hussain. We had such an intense discussion around food that I took him across Old Delhi, the very next day, to sample some of the local dishes of Bazar Matia Mahal in Jama Masjid.

To be clear, Singh Sahib Restaurant at Eros Hotel is hosting a ten-day Pakistani Food Festival, Dawat-e-maghrib till 25^th September. The chefs – Chef Gulzar and Chef Naseem from Pakistan has come to Delhi to showcase the delicacies straight from the land of Pakistan – Rawalpindi, Lahore, Multan and Karanchi. This seems to me a not-to-miss-out thing.

Chef Gulzar Hussain is a well known name in Pakistan. Chef Gulzar took his professional training from Japan and worked there for about 12 years and married a Japanese lady. He has also spent years with his family in Thailand and gained expertise in Thai food too. He finally settled in Karachi, Pakistan and opened a Thai restaurant. He also started his TV career with his morning show on a famous TV channel, HUM TV and till date he has worked in almost all the famous cooking channels in Pakistan. His recipes are famous all over Pakistan and he is loved by millions of food lovers (Source: Zaiqa).

I must admit that it was one of the most memorable meals of my life. The food was truly delectable. I started with the famed chapli kebab of Pakistan- the flat kebabs made with whole spices. In India, the focus is more on making the kebabs tender such that they simply melt in mouth. Whereas, the chapli kebabs, I sampled in the festival were coarse in texture and the use of whole spices seem to have added a different taste to it. The raw spices especially the coriander seeds blended well with the meat. Another starter, chargah- whole spring chicken, double cooked, steamed and later fried with spices was delicious too. Lahori fish fry was worth trying- the surmai fish is first marinated with lahori spices and later deep fried. Other dishes in the starters were murgh boti and malai mushrooms.

In the main course, I had mutton nahari which appeared to be quite distinct from the Delhi one. This dish was a little spicier and the mutton pieces were bigger in size. The gravy was excellent and had a stew-like consistency. Chef Gulzar revealed that nahari and siri paya is a popular breakfast dish in Pakistan. The same dishes are still popular in Old Delhi- nahari, magaz/bheja and nalli. That brings our Old Delhi food culture a bit closer to Pakistan. Macchli salan was yet another dish cooked with ajwain and methi.

A vegetarian dish, aloo ki katliyan became one of my favourites. It was a dry preparation of potato with tomato, cumin and turmeric. The recipe seemed to be really simple but the dish was flavourful. The biryani was again full of flavours- memoni biryani – an extremely spicy biryani developed by memons of Gujarat-Sindh region. It is cooked in akhni style. In desserts, pethay ka halwa, sheer khorma, and lab-e-shireen – rich Pakistani custard with fresh cut fruits and dry nuts were served.

Anubhav Sapra

http://www.delhifoodwalks.com