Anubhav Sapra

Posted on October 18, 2014 October 18, 2014

Delicacies at CRPF Mela

Delicacies at CRPF Mela

By Anubhav Sapra

CRPF, the world’s largest armed police force and the proud sentinel of India’s internal security is all set to commemorate its Diamond Jubilee Year with the CRPF Mela 2014 from the 17^th to the 19^th of October. The three day extravaganza, organized by the CRPF family Welfare Association (CWA) is held at SDG headquarters, ISTM Grounds, Old JNU campus, New Delhi from 9 a.m. onwards. Reflective of real unity in diversity, the CRPF Mela presents scores of cultural shows, foot-tapping concerts, a delightful food festival which includes food stalls highlighting regional cuisine and a lot more.

The three day event is a confluence of craft and culture and will be based on three themes: family welfare, women empowerment, and youth well-being apart from the Diamond Jubilee celebrations of the force.

Mrs. Suneeta Trivedi, President CWA said, “The annual CRPF Mela held on a central and zonal level alternatively, opens a window of opportunity to showcase CWA’s activities. It offers a platform for our homegrown talents and products to display their skills and rightful value. It also connects separated families and soldiers under one roof and gives them the scope to unwind and rejuvenate themselves before they resume their duties.”

The programme will feature CRPF’s 75 year long journey in the form of a short film. CWA members will be honoured and CRPF personnel will be recognized for their bravery and valour.

The CRPF family Welfare Association, a soul associate of the Force establishes firm support for the Force through the welfare and social domain. It works towards domestic empowerment, skill generation in the field of art and craft for families of the force and providing recreational avenues for the soldiers. The CRPF Mela is a conglomerated product of these efforts.

Now coming to food, one can indulge themselves in a wide array of delicious Kashmiri, Gujarati, Punjabi, South Indian, and Rajasthani delicacies at the regional food stalls. Having a sweet tooth, I started my food journey with GC Durgapur food stall and tasted some of the best sweets of West Bengal, my favourite sweet being a burfi with the stuffing of aam papad. In the same food court, Aye 1 Café, Safdarjung enclave has a food stall selling – Awadhi style biryani, roganjosh, chicken curry, and chicken satay. The satay is a must try. It was soft and juicy, covered with a layer of peanut sauce and coconut milk.

I was delighted to meet Prabhu Dayal, the supervisor of the J&K stall. He graciously introduced me to the J&K cuisine. I started with my all time favorite dish – Badarwa rajma and chawal. The beans were bright red in colour and delicious in taste. I also had Goshtaba, Yakhni, roganjosh, Rista, pulao and a delicacy of the streets of Jammu and Kashmir – Kalari Kulcha. Kalari is traditionally a ripened cheese product indigenous to Jammu and Kashmir. It is a very dense cheese that is usually fried in its own fat and salted prior to being eaten. After frying, it ends with a brownish crispy layer outside and soft, creamy, gooey cheese inside. The taste is similar to melted mozzarella cheese. Kalari, onion rings, and tomato slices are filled between the two kulchas with a topping of anardana ki chutney and served hot. The taste of Kalari Kulcha was heavenly. This is another must try in the CRPF Mela.

Next, I visited GC Jalandhar food stall which has a nice welcoming name – “Bibiyan da Chulha”. The beautiful interior has been designed by Team Jalandhar GC led by DIG Mr. Sunil Thorb and Deputy Commandant Parvinder Kaur. The CRPF Jawans, in traditional Punjabi dress are serving food with warmth. I had Amritsari Kulcha with chole, Amritsari fish, chicken tikka, tandoori chicken, keema naan, sarson da saag te make di roti. The dishes must try in Punjab food court is fish and Amritsari Kulcha.

The other food stalls are of Rajasthani, Gujarati, South Indian and Uttar Pradesh. I could not try much at these stalls. However, I am sure the food would be decent.

My food journey ended with a cup of coffee at RAF 1 BN. Apart from the food stalls, folk dances, puppet shows and magic shows promise to add colour, vibrancy and fanfare to the event. So plan a visit to the CRPF Mela this weekend to taste the regional delicacies and experience the culture of different states at one place.

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 October 17, 2014

Daulat ki Chaat

Guess what Old Delhi is back with?

By Anubhav Sapra

I am delighted to announce that Babu Ram and his family members are back from the villages of Moradabad, Uttar Pradesh to the by-lanes of Old Delhi- Sitaram Bazar. Guess what he is back with? He is back with the ‘Daulat ki Chaat’, a delicacy of winter. It seems winters are just here!

I spotted Babu Lal, a Daulat ki chaat hawker, at the Chhata Shah ji lane, near Barsha bulla chowk where the famous lotan Chole Kulche sells his scrumptious meal. Till 10 am, you can find Babu Lal at Chhata Shah ji, and from 11 am to 7 pm at Maliwara in Chandni Chowk.

Pamela Timms in her book ‘Korma, Kheer and Kismet’ has beautifully summarized this winter delight. She mentioned,

“Daulat ki chaat (meaning ‘snack of wealth’) is probably Old Delhi’s most surprising street food. Anyone expecting the punchy, spicy flavours usually suggested by the word ‘chaat’ will be disappointed. It resembles uncooked meringue and the taste is shocking in its subtlety, more molecular gastronomy than raunchy street food, a light foam that disappears instantly on the tongue, leaving behind the merest hint of sweetness, cream, saffron, sugar and nuts; tantalizing, almost not there. I’ve often wondered if daulat ki chaat is a preview of what might be on the menu should we make it as far as the pearly gates. The means by which a pail of milk is transformed into the food of the gods, though, is the stuff of Old Delhi legend rather than of the food lab. First, so the story goes, milk and cream have to be whisked by hand before dawn ( preferably under the light of a full moon) in to a delicate froth, then left out on grass to set by the ‘tears of shabnam’ (morning dew) – but not too many, nor too few. At daybreak, the surface of the froth is touched with saffron and silver leaf and served with nuts and bura (unrefined sugar). Daulat ki chaat is only made in the coolest months because at the first ray of sunshine, it starts to collapse. It doesn’t travel well either- to enjoy this very local specialty, a winter pilgrimage to the shady gullies of Old Delhi has to be made.”(p. 147-148)

A dona of Daulat ki chaat costs Rs 40. Babu Ram’s family members (kinari bazaar- Khemchand, Gali Paranthe Wali- Rakesh, Dariba Kalan- Babu Ram and Maliwara- Babu Lal) are there in the alleys of Old Delhi with their khomchas selling Daulat ki Chaat. The winter delight is available until Holi. So, it is the time for a winter pilgrimage, in the words of Pamela Timms, to the gullies of Old Delhi to savour the delicate dessert.

Reference: Timms, P. (2014). Korma, Kheer and Kismet. New Delhi: Aleph

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 16, 2014

Roller Kulfi

Roller Kulfi

By Anubhav Sapra

‘Jugaad’ is the word that comes to my mind whenever I see ‘roller kulfi’ during Ramnavmi celebrations in Old Delhi. It is the only time in a year where one can savour the roller kulfi or disco fruit kulfi, called by many.

I was delighted, also amazed to see the two roller kulfiwalas in Kamla Nagar, namely, Bablu Kulfi and B.K. Variety Kulfi. You will be able to find them both at Chota Gol Chakkar, near Geeta Mandir. Let me tell you first about the equipment that is used to make roller kulfi. A huge iron cylinder is filled with crushed ice. This cylinder is then put in a stand that has a pedal on one side. It is important to roll the cylinder using a pedal; otherwise the same will melt away. This is taken care of by the two men every time: one who does not lose a single minute to roll the cylinder; and the other who prepares the layers of kulfi by crushing fruits and pouring rabri and milk. All different kinds of fruits – mango, banana, papaya, orange, pomegranate, etc. are added one after the other and interspersed with rabri. The ice inside the roller freezes the juices and with a knife, layers of frozen kulfi are collected in a ‘dona’. The kulfi is fresh and ready to eat before it melts.

Besides the fruit juices, B.K. Variety kulfi pours khus and roohafza syrup too. Thus out of the two, I would recommend Bablu’s( 9810246203) as the flavours are completely natural. The freshness of fruit juices with rabri, without added flavour makes the kulfi truly delectable.

I believe it should be named as ‘Galaouti Kulfi’ as ‘Galaouti’ means ‘melt-in-your-mouth’ and roller kulfis simply disappear in your mouth. The only thing it will leave you with would be its fresh taste.

For all those who missed it during Ramnavmi, this is a last chance to savour the same in Kamla Nagar till Diwali between 5 p.m. to 11 p.m., for only Rs. 50.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 14, 2014 October 14, 2014

Crispy Kachoris of Janpath

Crispy Kachoris of Janpath

By Anubhav Sapra

I received a tweet yesterday –“the nip is in the air and the nuts are back”, with a picture of a huge mound of groundnuts with a clay pot kept at the centre. The clay pot is filled with the small pieces of wooden sticks. These are lit so to keep the surrounding nuts warm. It also rained in some parts of North Delhi and the mercury dipped further. To celebrate the pleasant weather, I headed out to Janpath to grab a plate of Crispy kachoris, bread pakodas and samosa.

Ranjeet is the man who sells delicious mouth-watering kachoris on the pavement of Janpath. One can easily find him in the morning (9:30 – 12:00) and evening (4:00 to 7:30), sitting opposite Midland Book Shop with a blue box containing kachoris, samosas and bread pakodas, a huge bucket filled with Potato and Chickpeas curry and a half-litre sprite bottle filled with green spicy chutney.

All the three dishes are priced at Rs 10 each. I tried each one of them, starting with Kachoris, then samosas and finally bread pakodas. Ranjeet serves kachori in a dona and adds aloo chane ki sabzi to it. He squeezes the sprite bottle to pour some green chutney over it. The kachoris with the filling of lentils were great in taste, crispy and fresh. The samosas and bread pakodas were equally delectable.

It’s a good start to celebrate the onset of pleasant winter weather with light crispy kachoris. My next stop is Old Delhi’s Khemchand, Gali Paranthewali, who is back with his Daulat ki Chaat, a delicacy of winter!

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 12, 2014 October 12, 2014

A Royal Affair

A Royal Affair

By Saira Mujtaba

A cool breeze with the moon radiantly shining behind the curtain of clouds set the right mood to treat the tastebuds with a sumptuous dinner. So, the natural choice was to head towards the ongoing Awadhi Food Festival at Courtyard Marriott in Sushant Lok, Gurgaon. The plush interiors failed to grab my attention because there was nothing on my mind but- FOOD!!

I was cordially greeted by the staff who were dressed in gold and silver anarkalis (which was more mughlai than the Awadhi angarkhas) but nontheless the warm hospitality made up for that. The decor was colourful and splendid with multi-coloured embroidered umbrellas and punkahs hanging from the ceiling. The aroma was overwhelming and my mouth was already salivating with each breath but patiently waiting for Chef Amit de rigeur. Thankfully, I didn’t have to wait much and Chef Amit with his smiling face was right there.

I preferred to take a tour of the buffet and then later decide on what would I choose to have on my platter. But first Chef Amit made a point that the ongoing festival would serve around 100 different dishes spread across 12 days till October 15th! Whoa!! That was indeed impressive. The hors d’ouevre for that night’s Awadhi dastarkhwan had something for both vegetarians as well as non-veg lovers. Harey Matar ki Tikki was a pleasant aberration from the usual aaloo cutlets, while Reshami Kebabs were our very own Shami Kebabs with a fancy name and there were also Kali Mirch ke chote Aaloo and Chicken Shikampori. There were also two kinds of soups namely, Kaddu ka Shorba and Macchi Tamatar Shorba. Chef Amit wasted no time in cruising us through the main course which had some delightful delicacies. Many known to me already but some that I chanced upon for the very first time. There was Keema Kaleji ka, Nargisi Kofte, Subz Anjeer ke Kofte, Chicken Kali Mirch, Laung Bahaar ki Machchli, Nahari and of course, the Dumpukht Biryani along with its vegetarian variant.

“I have learned the nitty-gritties of Awadhi cuisine from my guru Shri Imtiaz Qureshi Saab. Obviously I have kept in mind that people have become very health conscious these days and therefore I haven’t added desi ghee in abundance but yes, the Awadhi flavours are intact,” quips Chef Amit Dash.

With my mouth already drooling, I couldn’t wait an iota of a second to dig into the Awadhi dastarkhwan. The appetizers on my platter were Harey Matar ki Tikki, Chicken Shikampori, Reshami Kebab and Kali Mirch ke Chote Aaloo. I chose to start with the veg snacks as being a die-hard fan of non-veg, I wanted the taste of the kebabs to linger on. Kali Mirch ke Chote Aaloo were appropriately cooked with the skin intact. You could either bite into it or just pop the entire aaloo at one go. I chose the latter so that the black pepper and the mild spices came as a whole along with the taste of potato. The Harey Matar Ki Tikki surprisingly wowed me. The green peas were smoothly mashed into a patty that were crispy on the outside and were fried exactly how a tikki should ideally be- golden brown on the outside that enters the palette of your mouth with a crunch. Chicken Shikampori was the usual chicken seekh kebab. The spices were mild but coupled with the green chutney, it did indeed makes you yearn for another piece. However, the Reshami Kebab failed to impress me. The minced meat wasn’t juicy and I had to replace the first kebab which was overcooked on one side. The second that came was undercooked and broke while taking onto my plate. I had to go back to Harey Matar Ki Tikki so that its flavourful taste lingered for a while.

Moving on to the next course, I chose Subz Anjeer ke Kofte, Chicken Kali Mirch and Nargisi Kofte. I had never heard nor had Anjeer ke kofte on an Awadhi Dastarkhwan. But the mild spices and the subtle sweetness of Anjeer (figs) with its grainy texture indeed was a delight for a vegetarian food lover. Chicken Kali Mirch too had a mild gravy but the chicken was soft and tender. With every bite the strong aroma of black pepper engulfed the senses and there was a subtle taste of the dry fruit paste that added the Awadhi royalty to the food. However, the queen of the platter title would go to Nargisi Kofte. The minced meat had absorbed the garam masala and covering the boiled egg, it indeed enamoured the senses. The minced meat was succulent, just how I prefer my koftas (I simply abhor dry koftas) and the cinnamon, nutmeg and other spices blended exotically in the gravy as well as the minced meat. I wanted to have more of it, but also had to save room for the ultimate Awadhi Biryani which Chef Amit had prepared in the typical Awadhi style in which the rice and the gravy with the meat is alternately placed in layers and then kept on ‘dum’, hence called Dumpukht.

Dum Biryani

For me the biryani was a litmus test of Awadhi cuisine and I was immensely gratified to find the flavours intact and the chicken and the rice were not broken. The ‘dum’ style of cooking allows the rice to absorb the juices of the meat and the spices so that with every bite, one feels the aroma and flavour of spices, unlike other variants in which one only gets the flavour of the biryani on eating the meat while the rice remains untouched by it. But Chef Amit had indeed done a great job in bringing out the authentic taste from the kitchens of Awadh. The Biryani tempted me to have another helping with my hand but again my urban dining ettiquette held me back.

I was full to the brim but the tempting Thande Gulab Ki Kheer and Chef’s special, Nizam Ki Nazaakat was eagerly awaited to satiate my sweet tooth. The Kheer had fresh desi gulab petals and what I loved the most was unlike the usual gulab kheer. The petals were shredded and were not overpowering the taste of the kheer (which happens when whole rose petals are added). The consistency was apt, neither too thick like a pudding nor very watery. Without much ado, I moved on to the Chef’s special- Nizam Ki Nazaakat. I must admit, I was enamoured with the very first bite. The liquified rabri worked amazingly well with the mini gulab jamuns and boondis that floated lazingly. It had a silky touch to it and the gulab jamuns in every bite left me yearning for more. Though I believe that a dash of almond flakes would have brought it a level higher, but of course, not everyone is as reckless about one’s health as I when it comes to food! And Chef Amit rightly knows that.

So all you foodies out there, make sure to mark a day on your calendar to visit the Awadhi Food Festival at Courtyard Marriott to indulge yourself in Royalty!

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 12, 2014 October 12, 2014

New Zealand Avocado Season Launch

*New Zealand Avocado Season Launch*

*Nutritious and Delicious Hass Avocados from New Zealand in Store Now*

*10 October 2014, New Delhi*: The New Zealand avocado season was launched today at an event at the New Zealand High Commission hosted with New Zealand Avocado – the peak body representing all New Zealand avocado growers and exporters. New Zealand Hass avocados are available in India from now until the end of February and currently available in organized retail stores like Godrej Natures Basket, Food Hall and INA Market in single packs, twin packs or on kg basis.

The launch event also introduced AVANZA Ltd, New Zealand’s largest exporter of avocados to Asia, which represents three companies that will collectively ship 10,000 trays to India this season. AVANZA Ltd will also invest in educating handlers and introducing avocados to consumers through a series of in-store tastings and innovative promotional events with Kunal
Kapur.

*Celebrity Masterchef Kunal Kapur said **“New Zealand Hass avocados are an amazing healthy and versatile wholefood that contain the good fats needed to maintain a healthy heart. They interestingly blend with everyday Indian meals and the soft buttery texture and nutty flavour goes really well with many traditional dishes such as **Bhel Puri and Tawa Pulao. They also blend
seamlessly with curries”.*

Avocados can be used at any time of the day and are a great way to add nutrition, flavour and colour to your favourite recipes. Avocados are great at breakfast, lunch, dinner even desserts and snacks. Kunal Kapur, Celebrity Masterchef and avocado lover, showed guests at the event many ways of using avocado to create delicious and nutritious meals. Kapur encourages Indians to enjoy the unique taste and health benefits of New Zealand avocados.

*Chef Kunal Kapur further adds*, *“**Avocados are a superfood that is hassle free to cook and blends with almost any Indian dish**. The addition of New Zealand Hass avocados makes snacking **colourful, healthy and meaningful. I especially enjoy an avocado right after a good run at the gym.”*

*New Zealand High Commissioner Grahame Morton commented, **“With the entry of New Zealand avocado in India, we have created a new opportunity for Indian consumers. Avocado is not commercially grown in India and hasn’t been widely available. I grew up in the Bay of Plenty, an avocado area and it is one of my favourite fruits. As a nutritionally rich whole food suitable for all ages, we hope consumers give it a try.”*

*Adding to this, Trade Commissioner Mr Richard White said, **“We see the consumer preference growing towards consumption of avocados in the near future. Avocado is nutritious, good to taste, fits well in any kind of recipe and is good for your heart”.*

*Tony Ponder, Vice Chair of New Zealand Avocado and Director of AVANZA Ltd says,** “New Zealand growers take the extra time to nurture their Hass avocados on the tree and only harvest the fruit when the taste and quality of each avocado reaches its best.” *

*Tony Ponder further added **“New Zealand growers are supplying India with their best avocados harvested at their best time. The New Zealand Hass avocado season is a special limited time to get high quality and nutritious avocados”.*

New Zealand avocado exporters’ current delivery strategy means that avocados are with handlers in India 5-7 days after harvest, meaning New Zealand growers will deliver avocados of unrivalled freshness.

*Celebrity Masterchef Kunal Kapur’s take on avocados*

The New Zealand avocado industry’s food safety, traceability and quality assurance programmes set the global benchmark so you can be assured that New Zealand avocados are safe and healthy for Indian families.

“I have visited New Zealand. It is a beautiful country that yields premium agricultural and horticultural products that are produced to meet high standards of food safety, quality and reliability,” says Kapur.

Kapur says he loves making a New Zealand avocado and kiwi lassi to have with breakfast or lunch as it’s a quick and easy way to get a nutrient boost and it also helps with digestion.

“New Zealand Hass avocados are rich in fibre which is great for a healthy digestive system.”

Avocados contain over 20 vitamins and minerals and are made up of proteins, good fats and carbohydrates. Kapur says they’re also cholesterol free. Not many people realise how amazing avocados taste when used in baking and desserts. Their creamy texture makes them perfect for ice cream and decadent sweet treats like chocolate avocado mousse.

“My recipe for New Zealand Avocado and Cheese Parantha makes an excellent choice for kid’s lunch boxes and is also a tasty breakfast option”

“I love to give my son avocados once a day to keep him healthy and energetic,” says Kapur.

Avocado also helps your body absorb more of the nutrients from other foods it is eaten with. In fact, it’s regarded as one of the most nutritionally complete foods in the world.

“Adding some avocado to your meals throughout the day is a smart way to ensure you are getting some good nutrition in your diet. New Zealand Hass avocados are also high in vitamin B6, which helps to maintain good energy levels through the day.”Kapur is encouraging Indians to experiment with new culinary combinations this New Zealand Hass avocado season.

New Zealand avocados work well with so many different ingredients, they really are amazing anytime.

“New Zealand avocados mature on the tree longer giving them a nutty flavour which goes well with salmon and chicken. It can also pair well with light, fresh flavours such as watermelon and the sweetness of strawberry and kiwifruit.” Kapur says.

New Zealand avocados are grown in a pristine environment with strong dedication from growers to produce a premium product.

*Health benefits of New Zealand Avocado*
*Beautiful skin *The vitamins & antioxidants in Avocado can improve your skin from the inside

*Energy & vitality *The iron, niacin and vitamin B6 in Avocado support energy levels and help to unlock energy from your food

*Healthy heart *The good fats and omega acids in Avocado help to maintain healthy cholesterol levels

*Nutrient booster *Avocados help your body absorb more nutrients from other foods they are eaten with

*Protection *Vitamin C in Avocado contributes to protection of cells from free radical damage

*Healthy digestion *Fibre in Avocado keeps your digestive system in shape

*About New Zealand Avocado*

Avocados are the third*-*largest fresh fruit export from New Zealand.The total crop for the 2014-15 season is estimated at 7 million trays with 4.5 million expected to be exported. New Zealand Avocado works with the New Zealand industry to set export standards, facilitate market access, promote avocados from New Zealand and provide technical information to all New Zealand growers, of which there are more than 1600, based mainly in the Bay of Plenty and Northland.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 12, 2014

Real Good Brunch by Yummiez

Delhi in a unique cook-along brunch prepared with delectable ready-to-cook delights. Brunch is considered to have it roots in England. Originated in the late 1800s, served in buffet style, the tradition appears to have become popular in the United States in the 1930s. When you think of brunch, you usually conjure visuals of salads, grilled meat, cold cuts, veggies and bite-sized delicacies which is light and yet wholesome. A fan of molecular gastronomy, Vicky gave useful hints on how to rustle up easy and yet lip-smacking brunch at home utilizing herbs and spices to bring out the best taste to suit individual palate.

Today, preparations for a brunch, especially at home, is made easy and simple. All one needs is some Ready-to-Cook (RTC) products. A wide variety of products are easily available with the neighborhood kirana store or supermarket. The benefit of using RTC products is that they cut significant kitchen time and yet allows you to create great tasting food. Vicky showcased three recipes – *Meat Ball Slider*, *Aloo Tikki And Rajma Pineapple Chaat*, and *Chicken Mushroom Penne*. Foodies in the city donned
the apron to learn and cook along with Vicky with some of the newly launched *Godrej Real Good Yummiez Chicken Meat Balls*, *Aloo Tikki *and *Chicken Kheema*. They created their own signature recipes in a short time.

Speaking about the brunch, Vicky Ratnani, chef consultant, Godrej Tyson Foods Ltd. said, “A brunch with Ready-to-cook products are perfect weekend solutions for urban foodies who lead a busy lifestyle and crave for spending time with friends and family. It allows them to experiment with food and at the same time enjoy a great weekend with restaurant style meal at home. Godrej Tyson has a wide range of vegetarian and chicken products that helps even novices to show off their culinary skills.

*3 quick and incredible recipes for a perfect weekend brunch*

*Aloo tikki Rajma pineapple chaat*

Godrej Yummiez Aloo tikki 1 packet
Cooked rajma
1 cup
Chopped onions tbsp
Chopped red, yellow, green bell peppers 3 tbsp
Chopped tomatoes 2 tbsp
Chopped chillies 1
tbsp
Tomato ketchup 2
tbsp
Chilli sauce
1 tbsp
Olive oil
1 tbsp
Pine apple cubes 2
tbsp
Chopped fresh coriander 1 tbsp
Tamarind pulp 1
tbsp
Garam masala 1
tsp.
Chaat masala 1
tsp.
Ice berg lettuce 1
cup
Sour cream 2
tbsp
Tortilla chips.
100g
Pan fry or air dry or bake the Yummiez aloo tikkis until golden brown. Mix the rest of the ingredients for the chaat. Serve with tortilla chips n sour cream. Garnish with fresh coriander.

*Meat ball sliders*

Godrej Yummiez Magic balls 1 packet
Slider buns 4
Mayonnaise
Coriander leaves
Ice berg lettuce chunks
Cucumber ribbons
Sugar
Vinegar
Tomato salsa
French fries

Pan fry or bake the meat balls until brown n lovely Marinate the cucumber ribbons with sugar n vinegar. Mix the chopped coriander with the Mayo. Toast the slide buns lightly. Spread with the coriander Mayo. Assemble the slider with the lettuce , meat ball. Marinated cucumber and top with salsa . Serve with fries or potato wafers or banana chips
*Penne Mushroom Makhani Kheema*

Godrej Real Good Chicken Kheema
Cooked penne
Chopped onions
Chopped garlic
Chopped green chillies
Sliced button mushrooms
Makhni gravy
Cream
Butter
Basil
Coriander
Parsley

Sauté the onions , ginger, garlic, chillies until soft add the Kheema and cook for 5 minutes add the mushrooms and sweat for 3 minutes. Add the makhni gravy n simmer until the chicken Kheema is cooked. Season to taste. Add the cream basil and parsley. Add the penne and toss well so that the sauce coats the pasta beautifully Garnish with chopped coriander n serve smoking hot!!

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 9, 2014 October 9, 2014

The Rolls ROYCE’ of Chocolate

The Rolls ROYCE’ of Chocolate is finally in Delhi

By Aisha Bhattacharya

New Delhi, October 7, 2014: ROYCE’, the famed Japanese confectionary company, makes its way to the capital this October. When I heard the word Royce’’ I played a word association game in my head. It went something like this:

Royce’ – Rolls

Rolls Royce – Luxury

Luxury – Indulgence

Indulgence – Chocolate

And, I was quite right. Japan’s finest chocolate Royce’ was launched in India at Palladium, Lower Parel in Mumbai in July 2013 by Samir Gadhok & Avani Raheja of Burgundy Hospitality which is a first-of-its-kind fine foods and luxury gourmet curator. Since then Royce’ has built a religious cult-like following with chocolate lovers across the country. After enchanting and surprising customers in Mumbai and Bangalore with its unique array of chocolate and confectionary, Royce’ is all set to launch in Delhi, with its fourth store at Ambience Mall, Vasant Kunj.

Royce’ was founded in 1983 in Sapporo, Hokkaido in Northern Japan. It prides itself on the wide and unique offering that follows one underlying theme- chocolate products that are rich in flavour, textures, complexity and creativity. The climate in Sapporo is similar to Switzerland and is conducive to chocolate production and dairy.

Royce’ does for adults what Willy Wonka did for children. Each chocolate is carefully crafted and true to Japanese spirit – meticulously packed to keep the chocolate at its best.

The official launch meant tasting time for us and we had Samir Gadhok explain the intricacies of each chocolate that we tasted. I’ll try and recount each piece with precision and in case I manage to arouse your interest, you can always hop across to the store and try some. In order of tasting:

NAMA is part of the signature range of chocolates for Royce’ and is Japanese for pure or raw. We started with the Mild Cacao then went on to the Ecuador Sweet and ended with the Ghana Bitter. The main focus on this range is texture – soft, velvety, melt-in-the-mouth chocolate that leaves you satisfied yet wanting more. I don’t know how they managed that but they did. The Mild Cacao tastes like milk chocolate and is comparatively sweeter than the other two. The Ecuador Sweet comes from a single origin cacao bean and isn’t really that sweet. Just a tad sweeter than the Ghana Bitter. All three are rectangular pieces of soft ganache-like chocolate (due to the presence of 20% cream) dusted with cocoa powder. The packaging when you buy a box involves 5 layers. First the plastic box that the chocolates are placed in. Then the box that the plastic box is encased in. This is then wrapped in plastic film. This box is placed in a thermal bag and the fifth part is the frozen gel pack which ensures that the chocolate is kept under 10 degrees till it completes the journey from the store to your fridge. The attention to detail is amazing.
Important note: always hold the box in an upright horizontal position to avoid damaging the delicious product it holds. Pro tip: The Ghana Bitter is outstanding!
POTATOCHIP CHOCOLATE (Original) is another signature product from Royce’ that has taken India by storm. The saltiness of the potato chip combined with the sweetness of the milk chocolate coating on one side is divine. A great treat for those who enjoy salted caramel macaroons and other such pairings. Sweet and salty as a combination is something many people might not realise is done in Indian cooking very often and therefore is definitely going to be a hot favourite. It tickles your senses and makes you think, ‘let’s see if there’s more where that came from’.
PRAFEUILLE CHOCOLAT (Berry Cube) is inspired by the French Mille Feuille (meaning a thousand leaves). It is a 1 square inch piece of 3 mm thin milk chocolate, strawberry scented with blueberry and raspberry sauce. Think of a chocolate dessert with raspberry coulis and the joy you derive from eating an entire dessert. Now replace it with this piece of chocolate and you can stop counting those calories. A sweet mouthful that you can end your meal with and feel all the satisfaction with none of the guilt.
CRIOLLO CHOCOLATE (Bitter) is the most expensive of the lot and this complex, aromatic chocolate is made from Criollo beans, the world’s rarest and most expensive cacao beans, found only near Lake Maracaibo in Venezuela. A square inch piece of the most exquisite chocolate I have ever tasted with 65% Cacao. You have to smell it first. It smells like an explosion in a cocoa plantation bitter, sweet, rich and warm. The texture is smooth and starts melting on your fingers as soon as you pick it up. If I ate one piece every day I would die a happy death.
PURE CHOCOLATE (Venezuela Bitter & Ghana Sweet) these discs of pure chocolate are divine and true to Japanese innovation one side is flat and the other side has grooves reminiscent of waves. This increases the surface are of the chocolate and releases more flavour when you place that side on your tongue. This is not a chocolate to be broken but to be eaten whole. Let it melt in your mouth and the flavours will leave you speechless.
NUTTY BAR CHOCOLATE is Fruit & Nut meets Crackle but on another level. Milk chocolate with crispy puffs and an array of nuts – cashew, pecan, macadamia and almonds. For all those who like a bit of bite in their chocolate this is perfect.
CHOCOLATE WAFERS (Hazel Cream) is like “Kitkat on steroids”, according to Samir Gadhok. It reminded me of chocolate wafers I used to eat as a child in terms of how light the wafers are and kitkat because of the chocolate wafer combination. It has light and crunchy wafers sandwiched with hazelnut cream and a chocolate coating.
BATON COOKIES were chocolate coated biscuits in coconut and hazelnut flavours. The coconut biscuit was mildly sweet and tasted of roasted coconut but, because I tried that first I couldn’t quite get a hold of the flavour in the hazelnut biscuit. The chocolate to biscuit ratio is just right and would go terrifically with a shot of espresso.
COFFEE CHOCOLATE last but definitely not the least this piece of chocolate was packed in a manner similar to the Criollo chocolate and is a brilliant combination of milk chocolate and coffee. Think of a non-alcoholic Affogato and that is what this chocolate does; the creaminess of the ice cream and the wonderful warm hit of coffee that makes you want to savour that first spoonful forever. I could eat an entire box of this or be content with just one piece. Coffee lovers, this one is definitely for you (I mean us).

The ROYCE’ store at Ambience, Vasant Kunj has been designed to complement the intricate Japanese identity and culture of the brand. The front fascia of the store as well as the display counter, mimic the delicacy and geometry of contemporary Japanese architecture and interiors. The interiors above the display counter is supposed to be a visual representation of what it feels like when you eat a Nama chocolate. Materials like hardwood maple are used to blend in with existing surroundings creating a warm and inviting retail as well as tasting experience. The space has been designed as a transformative Japanese chocolate bar, conducive to exploration and interaction.

There are no long descriptions with each tag just the name and price so if you want to know something you can ask any one of the very efficient and informative people who work there. All the staff is trained and they know everything about the product and are very good at helping you find the perfect chocolate. This makes the entire chocolate sampling and buying experience more interactive and personal.

So, the next time you go across to Ambience Mall in Vasant Kunj, look out for the Royce’ store and at least try a piece of chocolate. It will be a happy day, for sure.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 7, 2014 October 7, 2014

Pat Chapman Grills the world

By Anubhav Sapra

Recently, I was invited by Barbeque Nation for their food fest – Pat Chapman Grills the world ( Oct 3^rd to Oct 14^th ).

Chef Pat Chapman is a celebrity chef, writer, and a man who brought Indian food to the UK. Inspired by barbeque cultures worldwide, Pat Chapman has created 14 fabulous marinades exclusively for Barbeque Nation. Here, I am listing down some of the exclusive recipes created by Pat Chapman for the event.

Yorkshire Lamb Patties

Ingredients-

Vegetable oil, Horserdish sauce, salt, chopped onions fried a level below golden brown, coarsely chopped parsley and lamb mince.

Method-

In a round mixing bowl, mix horseradish sauce and vegetable oil. Whisk well. Add fried onions and coarsely chopped parsley. Check seasoning. Season lamb minces with salt and pepper. Make round patties of 50 gms each and cook on pan grill. Serve hot with cool mayonnaise dip and crisp salad.

Hot Mail Thai Fish ( my favourite )

Ingredients –

Basa fish boneless, lemongrass paste, basil leaves, green chilli paste, fish sauce, refined sunflower oil and fresh coriander

Method

In a round-bottomed bowl, mix fish sauce (which according to Pat Chapman smells like socks), lemongrass paste, chopped basil leaves, green chilli paste and vegetable oil. Whisk lightly and add fish pieces. Let it marinate for 30 minutes. Pierce pieces with a skewer and grill over a medium charcoal fire. Serve hot sprinkled with chopped fresh coriander.

Jamaican Jerk Chicken

Ingredients-

Chicken drumstick, vegetable oil, muscavado sugar(brown sugar), cider vinegar, rum, pepper powder, nutmeg powder, cinnamon powder, salt, chopped onion fried brown, naga or scotch bonnet chilli, fresh thyme, garlic fried.

Method

Make diagonal cut marks on chicken pieces. In a round-bottomed bowl, add all the ingredients except chicken. Whisk lightly. Add chicken pieces and marinate for 30 minutes. Grill over a medium charcoal fire. Serve hot, sprinkled with crushed black pepper.

The grills were truly delectable, especially the Fish which was simply marvellous. I had my fill and tried other grills as well- Aztec Poblano Paneer, Spanish Valencia Prawns, Arabian Exotic Veggies, Chinese Sichuan chicken, Albuquerque Atomic Chicken. All of them had nice seasonings and textures. The drinks on the mocktail menu are interesting to try as well

I must say, it’s a good way to start the non-vegetarian journey after Navratras.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 6, 2014 October 6, 2014

Amritsari Kulcha

October 6, 2014

Amritsari Kulcha

By Anubhav Sapra

There is always something emotional about your first job, your first salary. And then comes a day when one has to take a stand to move on. I left my job few days back after working for an NGO for 4 years. I had to think for days to arrive at this decision to move on and follow my heart’s call.

On the last day at work, I decided to introduce my colleague to the partner organizations with whom I used to coordinate with. After starting from Saket in the morning, we reached another voluntarily-run organization in East of Kailash. The meeting got finished around lunch time. We rushed to a nearby community centre and started exploring the eateries out there. I have always followed a maxim, that if there is a crowd, the food has to be good.

We reached a place where young men in formal attire were having their lunch. I smiled, and told my colleague – this is the place where we are going to eat our lunch. He was a bit disappointed as he wanted to eat comfortably in a restaurant. However, I persuaded him to try the food there and he hesitantly ordered a plate of Amritsari kulcha and chole from a cart, which turned out to be absolutely delicious.

The cart is owned by Ashu Monga (Mobile number 880074901). He hails from Firozpur in Punjab and has been selling Amritsari Kulcha for the last 4 years in the Community Centre, opposite Building no.20 in East of Kailash. He is there from 10 am to 3:30 pm. A plate of two Amritsari kulchas with chole cost Rs 30.

The kulchas were soft and fluffy with the topping of tomato and paneer. I have never before eaten a similar kind of kulcha of this standard anywhere in Delhi. I requested Ashu to share the secret behind the softness of the Kulchas. He happily shared the secret – these kulchas are made up of wheat and semolina and not white flour, and secondly, they come straight every morning from Ballu Bakery in Firozpur, Punjab. He adds a spoon of chutney over the chole and garnishes it with onion rings and serves these kulchas with green chilly pickles.

I returned to my office with my colleague feeling satiated and thinking about the right decision of leaving the job to pursue my vocation of running Delhi Food Walks full-time.

Anubhav Sapra

http://www.delhifoodwalks.com