Posted on

Rangla Punjab food festival at Punjab Grill

Rangla Punjab food festival at Punjab Grill

By Anubhav Sapra 

Punjab Grill is hosting a special food festival called ‘Rangla Punjab’ to celebrate ‘Punjab’ at its Select Citywalk outlet, from 10th February to 24th February. I was recently invited to taste the delicacies on offer and was amazed to see the efforts put in by the Head Chef Gurpreet Singh to take you to the journey of Punjabi food beyond butter chicken and dal makhni.

image1We were greeted with a popular Punjabi drink Kanji which is also a regular feat at my home, during winters. ‘Kaali gajar’ mixed with mustard seeds and heeng, along with the water is kept in a glass martaban under the sun and allowed to ferment for a couple of days. The result is a tangy and richly flavoured drink.

At Punjab Grill, the Kaanji was served in a clay cup garnished with carrots. I relished every sip of it, intermittently eating the kaali gajar.

In the starters, I had ‘Macchi de Pakode’, river sole coated with ajwain mixed gram flour batter and later, deep fried. The accompaniments with the starters were Gobhi Shalgam da achaar, meat da achaar – both lamb and chicken. The meat pickles were rightfully chewy, that helped us juice out the real flavors of the meat and the spices that coat them. Oh, I wish I could bottle up some of that pickle and savour it day and night!

The highlight of the Rangla Punjab food fest is ‘Kotkapure da atta chicken’, a dish inspired from a small city in Punjab. First, the chicken is marinated in almonds, black pepper and other light flavoured spices. Second, the marinated chicken is put inside a tightly knotted muslin cloth. Third, the chicken is sealed with the wheat dough and placed in tandoor for a couple of hours.

Instagram Video Link- Kotkapure da Atta Chicken

I pine to find the same treat on the streets of Delhi. Aromas simply bust into the rook as the muslin cloth was unknotted. The flavor of the spices, apparently, was compact in the chicken thus making the dish richly delightful. It was interesting to watch the chef, adorning hand gloves, holding a fork and knife, artfully slicing the wheat dough.

image2Another outstanding dish, though in the vegetarian menu, is makke di roti and sarson da saag. It was simply exotic! It was served in a clay container, giving it an earthy aroma, with ghee floating gleefully on top, and garnished with coriander seeds, whole red chillies, thus adding to the flavour. The saag was accompanied white butter,  for that divine touch. Being a Punjabi, I enjoyed the dish immensely. Another significant dish, in the vegetarian menu is dal. Laden with ghee, the dish looked tempting and was purely delectable.

The feast ended on a sweet note with gud wale chawal, cooked in ghee with dry fruits, and makhane ke kheer. If you wish to spice up your life with some authentic Punjabi tadka, I’d recommend you visit this festival and savour the mouthwatering delicacies at the earliest!

 

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.
Posted on

Kids Culinaire 2016

Kids Culinaire

“After an overwhelming response last year, the festival of Healthy and Happy food – Kids Culinaire, is back with lots more to offer.

An initiative of Pilcrow Communication, Kids Culinaire is India’s first and only fun food festival for children. The idea was born out of a need felt by the founders of Pilcrow, Ratika van Noord Bhatnagar and Rohini Mathur, to revive the days when malls, mobile games, internet devices didn’t exist and families enjoyed quality time together, picnics and the outdoors.

Kids Culinaire has therefore been planned keeping parents, caregivers and little ones in mind and is full of fun workshops, interesting information, exciting activities and cool contests. The idea is not to say  “don’t eat fast food” or “don’t eat cookies”, the focus is on balance and to get the children interact with food in a fun way so they are able to make healthier choices. Through this festival, the hope is to raise awareness about some relevant concerns around food today such as lifestyle diseases, food allergies, proper hygiene, recycling, etc..

AdvertisementThe 1st edition of Kids Culinaire in February 2015 saw families come together as a wonderful bonding experience. The several happy photographs of parents taking their children through the food tours and showing them the various wonderful elements that make up the food groups. Watching chef Ranveer Brar milk the cow at the dairy section was a special treat. Leafing through pictures of parents and grandparents cheering on children during contests, or listening to a story together under a tree, or just sitting and eating together as a family, made us very proud to have brought this event to life, adds the founders of Kids Culinaire.

This year, the organisers have introduced some interesting new activities while retaining the most popular zones from last year.  At the Demo and Contest area, they welcome back Chef Saransh Goila, India’s youngest celebrity chef,  Food Blogger Smita Srivastava, author of Fun Foods for Fussy Eaters, and introduce Amrita Raichand, model and chef of popular TV show “Mummy ka Magic”. The story telling gets more interactive with Kathashaala, a storytelling institute which specializes in the use of performing arts. Food tours and the Fun Zone get bigger and better, and an engaging and relevant activity called “from Garbage to Garden” has been introduced with fun workshops on creating composte from kitchen waste and growing your own vegetable garden, conducted by Edible Routes. Entry to the event is ticketed to ensure a safer environment for families with children, but participation in these fun activities is free once inside.

The 2nd edition of Kids Culinaire is planned on 20th and 21st February at PSOI gardens, Nehru Park, Chanakyapuri. 

Partners- Delhi Times, Mcvities, Nutella, Philips, Tropicana 100%, Quaker, Aquafina, Creambell, Fortis, NDTV Foods, Event Faqs, Delhi Events, Delhi Food Walks, Kathashala, Wordswork and the Altitude Store.

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.
Posted on

FINESSE AT L’ADRESSE

FINESSE AT L’ADRESSE

By Prakriti Bhat

Rajouri Garden is home to several restaurants, pubs and cafes. L’Adresse Kitchen and bar is the latest addition to this list. With plush upholstery and an elegant décor, it is the perfect restaurant you would want to visit for a lazy Sunday brunch or a date. The restaurant recently hosted a Bloggers Meet and it was a wonderful experience.

From the entry to the interiors, aqua blue is the main theme. I, personally, love this colour so the mood was set just right. The seating is comfortable and the restaurant gives off a very Victorian feel. Aqua blue and white drapes adorn the place and the walls have small compartments to hold candles. The chairs reminded me of those at Potbelly Rooftop Café in Shahpur Jaat. The music is energetic yet soothing and does not go beyond a certain decibel. The tables are made of unfinished wood which exudes a very raw and rustic vibe.

We began with Soups and Mocktails. The Manchow soup was served in a hefty bowl and was the perfect answer to the chill outside. Their mocktail menu hasn’t been finalized yet but you can ask the staff for one as per your choice and their availability. I went for a Blueberry Mocktail which was served with thin slices of apple floating on the surface. Another mocktail was served in a watermelon with several colourful straws. It was a visual as well as gustatory treat.

Drinks were followed by starters. The Cheese nachos were ok. Paneer Tikka Multani was a blessing to the taste buds. It was soft and well marinated. Dahi ke Kabab was a huge disappointment and the only dish I did not like. The consistency of the hung curd was not as it should be. Vietnamese Spring Rolls were very appetizing. They were perfectly crunchy and not very hard at the edges as is the case with many restaurants. Khandani Veg Platter was truly delectable with an array of starters amongst which Cheesy Mushrooms were the best. However, it’s the Goat Cheese and Grape canapés that won the best starters award for their creamy texture and a delightful citrus explosion caused by the grapes! It’s a must try for cheese lovers.

Dahi ke KebabAmong the non veg starters I tried Chilli Chicken with crispy noodles. This was one of the best Chilli Chicken I have had. The poor crispy noodles went unnoticed! The Stir Fried Prawns were not very great. I felt it lacked flavor and could have been much better. Murgh ke Parchey was a dish of chicken char grilled with cheese and cardamom. The smoky flavor was an added delight. Thai Fish Tikka was excellent with the perfect blend of spices.

PrawnsThe main course started with a Butter Chicken Woodfired pizza. For me, a true pizza is one with loads of cheese on it. And that’s precisely my complaint with the pizza here. It lacked cheese and merely tasted like butter chicken spread on a pizza base. Even though the butter chicken was palatable, I wouldn’t recommend this pizza. On the other hand, the Thai Red Curry and Steamed Rice were brilliant. Though I am not an expert on Thai food, this combo will definitely tingle your taste buds. Grilled Fish with mashed potatoes was a befitting end to the main course.

For desserts we experimented with a Fruit Pizza which was not very much to my liking. Slices of fruit and chocolate sauce were spread on the base before being baked. Chocolate brownie and vanilla ice cream was the table favourite for this Bloggers’ meet. I, for one, loved their Tiramisu. The strong flavor of coffee at the bottom was pure bliss! Presentation of all the desserts was alluring and one couldn’t stop taking pictures to drool over them later.

Overall, the food was quite impressive but the prices are a bit on the higher side. In an age where restaurants with minimalistic décor and comfort food are in vogue,  L’Adresse Kitchen and Bar attempts to make a space for itself with mesmerizing interiors and a taste of the Mediterranean. It is definitely worth a try.

Address- F-84, Industrial pocket, District Canter West, Vishal Enclave, Rajouri Garden, New Delhi

Cost for two- Rs. 1200

Contact No.- 9999400061

 

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.
Posted on

Как Выиграть В Игровой Автомат

Player of chance casinoЕдинственный минус – невозможно превратить заработанные кредиты в реальные купюры. Continue reading Как Выиграть В Игровой Автомат

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.
Posted on

IVY AND BEAN

IVY AND BEAN

By Prakriti Bhat

We all dream of a getaway place. That place which allows you to get lost in your own world. That place which gives you solace. That place which is a heaven in the middle of nowhere. Shahpur Jaat, well known as the boutique hub is mushrooming with cafes. Ivy and Bean is one of these cafes. What makes it different from others is its buoyant atmosphere and aesthetic décor. This is the perfect place to get snug as a bug (without a rug).

Finding it is a bit hard and you will need a GPS on your first visit. But it is very close to Potbelly Rooftop Café which is quite popular in the area. Hidden in one of the numerous bylanes it is truly a place worth all the effort. You can sit indoors or in the balcony area. I would suggest going for the balcony since it is quite airy and one section has a bookshelf packed to the edge with different genres. So for a book lover like me, this is paradise. In the evening, the place is given a cheery glow by the fairy lights. From this section you can also see the desserts on display and rejoice in the aroma of fresh coffee being brewed. The chairs are vibrant, simply beautiful. Each of the tables has a copy of Ivy and Bean, a series of children’s books.

The café specializes in British and Italian cuisine. Since we were hungry we wanted something that would be quick and wholesome. Therefore, we went for Fettuccine with button mushrooms in a creamy white sauce. Reading the menu further made us even hungrier and we decided to order French Fries with Mustard Mayo which would arrive even quicker. And it sure did. The Mayo was quite different though it may not be likeable to many since it leaves a strong flavor of mustard at the end. The Fettuccine was delicious. No cheating on the mushroom unlike other cafes. The pasta was al dente, just perfect.

IMG-20151220-WA0038Next we tried a Chicken Shepherds Pie. Though I was disappointed by the quantity, it was appetizing. Oodles of chicken and cheese. One can’t ask for more! Every spoonful had cheese oozing out from between the chicken chunks and each bite was divine. To wind up the meal, we ordered a Cappuccino and a hot chocolate. Both were accompanied by a small homemade cookie. The hot chocolate was nothing extraordinary. In fact I felt it was too much milk and less of chocolate. The Cappuccino was average but one bite of the cookie and the sweet taste robs the coffee of its own flavor. Also, it wasn’t as strong as a Cappuccino should be.

Ivy and Bean’s USP is its dreamy and tranquil ambience. It is truly a hidden gem. In terms of food there is still a little scope for improvement. What they really need to work on is service. Slow service has never been a harbinger of success.

Be it a date, family outing or hanging out with friends, the ambience is conducive for all purposes. Get set for a leisurely experience!

Address- 119, Sishan House, Shahpur Jaat

Cost for two- Rs.1200

Contact no.- 01141090119

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.
Posted on

Jamie’s Italian

Jamie’s Italian

By Prakriti Bhat

When a celebrated name like Jamie Oliver is associated to a brand, we expect something different, something unique. And Jamie’s Italian does just that. It welcomes you to the world of Italian cuisine which goes beyond Pizzas and the usual Penne pasta. Some might find it a bit “too Italian”, but single cuisine restaurants are catching up fast in today’s times and this is one such place which serves an authentic Italian fare without being corrupted by Indian flavours. It really is ‘authentic’ in the true sense of the word. Unlike Jamie’s Pizzeria, none of the dishes are influenced by Indian cuisine.

The place stands among stalwarts like Kylin and faces stiff competition but I am pretty sure it’s going to make a place for itself. The ambience is quite impressive with colourful chandeliers and well-lit interiors. Small blackboards display the daily specials and Jamie’s cookbooks are up for sale. With a seating capacity of almost 100 people, it is more spacious than the Pizzeria. Right at the entrance is a pasta station where you can watch the chefs at work, preparing fresh pasta. A large bar counter churns a bevy of alcoholic and non alcoholic beverages with impeccable presentation. Cans of Pomodoro sauce were used to set up a wooden blank on which the dishes were placed. I was quite fascinated with this innovative arrangement.

Penne ArrabiataSuperfood Salad was a healthy start to the meal with avocadoes and beets. The crunchy veggies bore testimony to the freshness of the ingredients. Grilled Chicken Puttanesca was simply grilled chicken cooked in tomato and chilli sauce. Though it was well cooked and succulent, it failed to make a mark. Rigatoni Pomodorro came as a pleasant surprise. I am not a big fan of tangy red sauce pastas but this one had me asking for more. Perhaps the mascarpone and mozzarella balanced the tangy flavor making it truly delicious. And the best part was the crunchy herby breadcrumbs which were not just used to garnish but actually mixed with the sauce and permeated into every inch of the dish. Every bite was a crunchy and scrumptious ride.

The next dish to arrive was Tagliatelle Bolognese. The meat based Bolognese is, without any doubt, one of the most famous sauces for pastas. I was greatly amused by the pasta which was ribbon shaped like fettuccine but frilled at the edges. The meat and pasta, both were well cooked. Both, the Rigatoni and Tagliatelle were al dente, meaning that the pasta was firm to bite. The Honeycomb Cannelloni trio had three varieties of fillings- spinach and ricotta, pumpkin, and mashed aubergine. For dessert, we were presented with a classic, Christmas pudding with brandy sauce and vanilla ice cream which was a part of their daily special menu. This totally got us into a christmasy mood!

Jamie’s Italian will not disappoint you with its Cocktails and Mocktails. Each drink is presented with finesse and complements your meal. Rossini Spritz came in a champagne flute with a slice of strawberry on the rim while the Rosemary and Lychee Sophia was served in a cocktail glass with a sprig of fresh rosemary. As mentioned before, the presentation was flawless.

This place works well for family get-togethers as well as a hangout spot for the young. The USP of Jamie’s Italian is its authentic Italian flavours and seafood. This place cannot be missed!

Address- 3rd floor, Ambience Mall, Vasant Kunj

Cost for two- Rs. 1500

Contact No.- 01133107718

 

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.
Posted on

Baldev Dhaba

Keema Mutton at Baldev Dhaba

By Anubhav Sapra

Where – GTB Nagar Bus Depot

Sweden se aaya mera dost! My foodie friend, who is also a neighbor, runs an Indian food truck in Sweden. Ever year, around Diwali, he visits his family in Delhi. However, more than this, I believe his visit is more about experimenting at newly opened eateries and catching up with the old ones. The other day, we met and discussed the food in Delhi at great length. After a brief question-answer session, he took me to ‘Baldev Dhaba’ at GTB Nagar Bus Depot.

The place is rustic. The dhaba is on the pavement. At one end, stands Baldev and his brother Kishan with a big Patila of keema mutton and at the other, are the benches. It was great to see the hungry souls, majority being bus and auto drivers, sitting and screaming with rejoice, for a plate of keema mutton and tandoori rotis. This place made me recall another eatery that used to be in Ghanta Ghar by the name of ‘Moti Dhaba’ where we used to devour keema gravy with innumerable rotis. Unfortunately, Moti Dhaba is closed but Baldev is running in full force.

The dhaba was started in 1960 by Late Narayan Das Sachdeva and later his two sons Baldev and Kishan took over it and introduced the most popular dish, ‘Keema Mutton’ in 1974.

IMG_20151106_140413The keema mutton is priced at Rs 140- 2 pieces of mutton in a small plate are served with rotis. After gobbling up over 10 rotis, all we had to pay was a meager Rs. 30. Over a plate of mutton, Baldev sprinkles some homemade garam masala and serves it straight to the soul with crispy tandoori rotis. Even though the gravy appears to be very spicy, being bright red in color, the spices were just right. The red colour is just a result of the tomatoes used to make this flavourful dish. The minced mutton gravy with pieces of mutton on bones was excellent.

Baldev dhaba also has vegetarian dishes- chana dal, matar paneer, kadi, rajma – all priced at Rs 20 for half a plate and the rotis are Rs 3 per piece.

I mopped the plate filled with gravy and came home satisfied discussing with my foodie friend about the myriad of new options in the food market. In the coming days, I am sure we are going to explore more! And eat even more!

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.
Posted on

Kashmiri Kebab Wala

Kashmiri Kebab Wala

By Anubhav Sapra

Where – T-point Phatak Teliya, Turkman Gate

The raging debate on ‘intolerance’ in the country has taken the country by storm. However, far away in foodie land what remains unaffected is the food of Old Delhi. Such  a relief! The buff kebabs are grilled to be savoured by the food lovers of Delhi without any discrimination.

A family from East Pulwama, Kashmir has been selling buff kebabs for the past 74 years in Turkman Gate, at a temporary set up, near the scrap market. Every winter, towards the end of November, this family travels to Delhi to sell kashmiri kebabs, just for four months. The shop which is open between 12 noon to 10 pm is located at the T-point of Phatak Teliya, Turkman Gate.

IMG_20151129_192131Started by Ghulam Mohd, the little shack is now run by the father son duo- Md. Yusuf and Md. Bilal. His other two sons- Mustafa and Sameer sell the same Kashmiri kebabs at Motor Market, opposite Jama Masjid. Md. Yusuf sits besides the scrap of photostat machines with a grill and a small fan to churn the buff kebabs. While Bilal puts the minced meat over the skewer, Yusuf grills it to perfection.

From young to old, Yusuf seems to be everyone’s favourite. The bond is so strong that any localite, if in Kashmir, stays at Yusuf’s place. When I reached there, I saw a kid relishing kebabs straight from the skewers. Within few minutes, another man came who asked this kid to recognize Yusuf bhai. I have captured the joy of this little one relishing kebabs in a video as well (obviously, with his due assent and the guardian’s consent to it). In the words of Yusuf, it is the “mohabbat” of the locals here that acts as a pull for his family to come every year in the winters.

IMG_20151129_191852The kebab is a bit different from the regular ones we get on the streets of Old Delhi. The keema is red in colour, not finely grounded, and contains fewer spices. Md Yusuf brings his own spices from Kashmir; in fact even the garlic and ginger are brought from Kashmir. The kebab is not soft or melt-in-mouth kind, but it is flavoured with finesse. I loved it to the core and for a moment, I could relate myself with the little boy who stood there relishing kebabs straight from the skewer. If I was an Old Delhi child, that would be me! A plate which costs Rs 10 is served with radish and green coriander sauce. One can always ask for Romali roll which is just Rs 13 per roll. A seekh kebab is rolled on a romali roti, doused with chutney and slices of radish to create a bundle of happiness.

There is another Kashmiri Kebab wala who sits at Bulbuli Khana in Jama Masjid. He works as a peon in a school in Kashmir and will be here in Delhi in another week to grill kebabs for the locals. Eagerly awaiting his arrival as I dream of kebabs!

 

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.
Posted on

MAGGI MANIA @ WOODBOX CAFÉ

MAGGI MANIA @ WOODBOX CAFÉ

By Prakriti Bhat

The return of Maggi is perhaps the most trending topic on social media. After a hiatus of almost 5 months, it is back with a bang. From schools and colleges to offices everybody seems to be asking the same question, “Maggi khayi?” Kids are rejoicing the grand comeback and companies like snapdeal are making it accessible to people across the country. It’s a boon for hostellers and the perfect companion for late night study plans. What’s not to like? It’s easy, quick and economical.

Screenshot_2015-11-26-12-48-19-1-1Wood Box Café has come up with a Maggi Mania festival to celebrate its comeback. A specially curated menu for the same whips up some innovative dishes like Maggi Bhel, Maggi Nachos, Maggi Sizzler etc. Chef Chandan took us through the menu while Mr. Nitin explained the concept behind the fest. Being a huge Maggi fan myself, I was excited to try out their delicacies. The Garlic and Cheese Maggi, though low on garlic, was loaded with veggies and topped with cheese. It was a welcome delight. Peri Peri Maggi was a smooth and delectable ride. Though it wasn’t really spicy, it was quite creamy and the flavor was quite impressive.

Other dishes included Maggi bhel, Maggi Sizzler, Maggi Pizza and Maggi Salad with a vinaigrette dressing. The lineup of dishes is quite remarkable.

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.
Posted on

HAZARI LAL JAIN KHURCHAN WALE

HAZARI LAL JAIN KHURCHAN WALE

By Akshita Todi

ADDRESS- 2225, Kinari Bazar, Chandni Chowk, New Delhi,

TIMINGS- 11 a.m. – 8 p.m. (Sundays half day)

 

As I ventured into the winding streets of Chandni Chowk- Delhi’s throbbing market center which was first established during the Mughal rule, I experienced an overwhelming impact of the old Delhi charm. It was a bright summer morning, and the shops at Kinari Bazaar had not opened up yet, rendering the market quiet and unpeopled- a state which is diametrically opposite to its usual crowded, bustling atmosphere. Sequestered within the quiet narrow streets, a lone sweets’ shop was buzzing with activity, infusing the air with the smell of sweet condensed milk.

555547_337747299642491_1117331318_nThe shop was established in Kinari Bazar by the late Mr. Hazari Lal Jain 76 years ago and is currently managed by his son- Mr. Sunil Jain. It specializes in a variety of traditional milk-sweets like khurchan, malai laddoo, rabri, kalakand and gulab jamun. It also sells samosas with a filling made of a combination of peas, cashew nuts and raisins, as opposed to the usual potato filling for this is considered to be healthier. The shop is tiny and allows space for two stoves where large quantities of milk are boiled and condensed while 3-4 lungi clad men constantly engage themselves in the process of preparing the dishes. One of these men- Mr. Kalyan Singh- who has been working here for the past 26 years volunteered information about the shop freely, taking great interest in telling us about the preparation method for the shop’s speciality- Khurchan (meaning scrapings in hindi).

 IMG_20150527_091000Khurchan is prepared by boiling milk for around 1- 1.5 hours. While the milk is boiling, the men use a thin twig to scrape off the layer of malai from the surface repeatedly. These scrapes are then layered with powdered sugar in a metal container. Khurchan has a very soft texture and the powdered sugar causes it to melt in one’s mouth. 3.5 liters of milk are required to prepare 0.5 kg of khurchan. The shop prides itself on using undiluted buffalo’s milk for making and selling dishes which form an essential part of the country’s traditional cuisine.

In the end, Mr. Singh decided to impart to me a precious few words of wisdom about my responsibility to the nation as an aspiring writer while he skillfully pulled out the malai off the surface of the boiling milk. His words brought home the reality of our country’s cultural condition whereby, men like him who strongly hold on to their tradition and make a living by selling the taste of this beloved tradition are simultaneously capable of an amazing sense of adaptability which allows them to endorse the idea of a strong nation with powerful women writers.

 

 

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.