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As *you* like it – Fabelle Chocolates

Etymologists trace the origin of the word “chocolate” to the Aztec word “xocoatl,” which referred to a bitter drink brewed from cacao beans. The Latin name for the cacao tree,Theobrama cacao, means ‘food of the gods’. Throughout history, there have been several accounts of the foreigners in India growing greedy over this one bittersweet thing called ‘chocolate’ (especially the Spaniards). Ask any modern Indian today and you will find someone preferring one variant over the other but no one ever refuses a chocolate and then there are people like me. Food lovers who go to great lengths so that we can understand and put the best into our mouths and more so to be able to tell you where you can find your money’s worth.

ITC’s luxury chocolate boutique ‘Fabelle’ has taken luxury to another level with its couverture chocolates. Now it is offering you a chance to take it to another step. Their new campaign lets you choose exactly what flavours you want in your chocolate. If you like the dark or the milk ones, with caramel or with chillies or maybe you want to surprise your taste buds with a little sea salt, they do it all. And then they let you name you sweet little chocolate cup after yourself.

So we made our two dainty little “As DFW likes it” cups with a milk chocolate base, caramel, some Sri Lankan sea salt, a dark chocolate creme topped with cocoa crumbs and almond slivers. (You really should check out the video on Instagram @delhifoodwalks ,


Personalization of luxury goods is one of the goals, we strive for in our modern lifestyle. What better way to make it sweeter (pun intended) than with a chocolate cup that resonates with you. If nothing else, it is a thrill telling your friends that ITC let you name a chocolate after yourself. We know we have been gloating about that 😉

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Raksha Bandhan with Fabelle

One of the few things synonymous with Rakhi is a box of chocolates. It’s almost ritualistic to pick up a piece and pop it into your sibling’s mouth or maybe steal one from between their fingers. Now, we have long shifted from the candy like bars to the more delicate couverture chocolate pralines. ITC’s exclusive chocolate boutique “FABELLE” has taken even that one step further. The delicate pralines now hold the spirit of your sibling. Inspired by the 5 elements: Fire, Earth, Water, Wood and Air, you can now customise a box of chocolates that is as fiery as your sister or as free flowing as your brother.

I chose the element “water” for my cool headed sibling. He tends to be salty and intense at the most inopportune moments but is one of the biggest calming influences of my life. So a praline with dark chocolate mousse filled with the Acacia nectar, sprinkled with just a hint of Sri lankan sea salt gave me the perfect sweet treat for him. Picking one out for the more passionate and fiery one was easier with the “fire” praline. The dark chocolate shell is filled with a white chocolate mousse laced with ancho chilli and tangy candied mango.

The best part about the entire thing is that you can pick out your box all from home and if you wish even create a website in your sibling’s name. Keeping no stones unturned in ensuring that this moment is truly memorable; Fabelle has created a special website for placing orders and creating the customised website orders.


But in order to do so you need to log on before or on the 3rd of August, 2017. They are taking orders to be delivered between  4th to 8th August, 2017.



Fabelle at The Chocolate Boutique, ITC Gardenia, #1 Residency Road, Bengaluru;

080 66825270

Fabelle at The Chocolate Boutique, ITC Windsor, 25, Golf Course Road, ISRO
Colony, Sankey Road, Bengaluru; 080 61401111

Fabelle at The Chocolate Boutique, ITC Maurya, Diplomatic Enclave, New Delhi;
011 66325360

Fabelle at The Chocolate Boutique, ITC Grand Chola, Mount Road, Guindy, Chennai;
044 49065410

Fabelle at The Chocolate Boutique, ITC Maratha, Sahar, Mumbai; 022 61841979

Fabelle at The Chocolate Boutique, ITC Grand Central, Dr. Babasaheb Ambedkar
Road, Parel, Mumbai; 022 67045143

Fabelle at The Chocolate Boutique, ITC Sonar, JBS Haldane Avenue, Kolkata;
033 23004407


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Eating My Way Through Amritsar: Day 3

This article was first published in Huffpost. Link to the blogpost-

Eating My Way Through Amritsar: Day 3

Ending on a high note.

By Anubhav Sapra, Founder, Delhi Food Walks


Punjabi food, like its culture, is very hard to ignore especially in Amritsar, the golden heart of the land of butter and celebration. The flavours are just like its people, loud and in your face but in a very good way. We went on a food adventure spanning over three days in the land of the gurus and stuffed our faces with the most beautiful, delicious and rich dishes we could find on the streets of Amritsar. Read about day 1 here and day 2 here.

Day 3

Breakfast is the most important meal of the day. It is something we have all been taught. And so we took it literally with some authentic Amritsari kulchas. We started with Kulwant Kulcha. The place is ideal for those who like their kulcha really flaky, crisp and lightly spiced. Then there is All India Famous Kulcha Wala, which has been in business since 1989. The shop is owned by Sucha Singh ji and is managed by his son Ponty Singh. The kulcha dough is rolled into seven layers and then stuffed with aloo and paneer filling and half cooked. When someone places the order, the cook handling the tandoor applies water on one side and sticks it in the tandoor. Like Kulwant’s this kulcha was flaky, crisp and subtly spiced. They also have another outlet called Kulchaland which has a more restaurant-like setup. But for me, Ashok Kulche Wala rules the Amritsari Kulcha chart with perfect spicing putting its offerings a cut above the rest (I’ve already described it in some detail here). One can walk in to his open kitchen and see the steps involved in making a perfect kulcha. This is what I liked best about Amritsar. The people here are open hearted and there are no secrets—one can easily walk in to any restaurant’s kitchen. Amritsaris love feeding people and the owners themselves are involved in cooking.

The people here are open hearted and there are no secrets—one can easily walk in to any restaurant’s kitchen.


Next up was Surjit Food Plaza at Nehru Shopping Complex, Lawrence Road. An interesting thing about Amritsar’s food joints is that though some look quite modern and fancy, the food they serve is authentic and traditional. From the outside, Surjit looks like the kind of place I can’t usually afford, but the food has not lost its Amritsari soul. I asked for tawa chicken pulao, which I could see being prepped from behind a big glass wall by none other than the owner, Amarjit Singh. He mixed ghee as well as butter into the chicken and then added boiled rice into the mixture. The tawa chicken pulao is garnished with ginger and coriander. The flavourful rice balances the soft pieces of chicken.They have served their food to who’s who of India. They even have a picture album which one can ask for to see the pictures of celebrities dining at the restaurant. But what caught my attention was the modest beginnings of the restaurant. Starting from a small khopcha, it is full-fledged restaurant today with modern facilities.


A foodie friend, Girish, sends me screenshots of food joints on WhatsApp all the time, often giving me valuable leads. While I was in Amritsar, he sent a screenshot of Giani Tea Stall, established in 1955. The place is famous for its breakfast dishes, especially kachoris, but since I couldn’t make it in time for a morning meal I had to satisfy myself with an omelette and special spiced tea. The tea maker, Ajay, who hails from Pathankot has been working at Giani’s for 15 years. I tried the spiced tea with saffron, cardamom and almonds (₹35 per cup). Next time, when I visit I will make it a point to start my day with his kachoris.


On the recommendation of another recommendation, we went to Pal Dhaba near Hathi Gate for lunch. We tried magaz, kharode and mutton tikka. The dishes were similar to what we had at Prakash (see here) but super delicious. The kharode, in particular, amazed me. Unlike the soupy Delhi variety, it was thick and unctuous. The pieces of goat feet are boiled in water and then added to a stock-based gravy later. It’s delicious with tandoori rotis. On the table next to us, a group of people from Delhi were having mutton tikka with buttery white sesame naan. I couldn’t resist ordering the same dish. The mutton tikka is again cooked in spices and served in thick gravy. The naan is so delicious that it can be savoured alone without any sauce or curry.


This was exactly what we were exactly waiting for—a high note with which to end our amazing food journey. Needless to say we’ll be going back for more.

10 Cooking Tips For Indian Bachelors By Saransh Goila
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The All New Napoli Pizza at Fat Lulu’s

The All New Napoli Pizza at Fat Lulu’s

By Aushi Mathur

Ever since Fat Lulu’s opened up in Delhi and Gurgaon, it has become a crowd favourite. After winning over hearts of Delhi-ites with their gourmet wood-fired oven pizzas, Fat Lulu’s is ready to take over once again with the introduction of Neapolitan style pizzas.

A style of pizza that originated from Naples, Italy, Neapolitan pizza is made with the freshest ingredients available. A basic dough, raw tomatoes, fresh mozzarella and olive oil with no other fancy ingredients can make a scrumptious Napoli pizza. The difference lies in the abundance of sauce as compared to cheese leaving the middle of the base soggy that gives a melt in mouth feel.

Napoli Pizza at Fat Lulu’s
Napoli Pizza at Fat Lulu’s

Fat Lulu’s has come up with a balances vegetarian – non vegetarian menu with authentic tasting Napoli pizzas. We tried the Sausage Fest pizza which was loaded with meat. Three types of sausages along with mushrooms covered the top of the pizza along with parmesan cheese as an addition to the basic tomato and mozzarella. The sauce and the dough felt so fresh that the combined taste complimented the meaty flavour of the sausages really well.

Staying true to the Neapolitan base style, the pizzas served at Fat Lulu’s also have a soggy middle which will definitely delight your taste buds.

The meal was completed with some unparalleled beverages. We tried the Salted Caramel Frappe and the Caribbean Coconut, both of which were wonderfully delectable. We also got to try the light and appetising orange and fennel salad with their herb oils. The visit finished with a melt-in-mouth chocolaty nougat cake that stole the show for us.

Overall, we would definitely like to recommend trying their all new Napoli Pizzas to all those pizza lovers looking for a change in the regular deep dish or thin crust pizzas. Give them a try and let us know which one is your favourite!

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Happyness is Ice Cream. #flavoursoftheseason

I have always been told that you cannot buy happiness and well, being the foodie I am, I always tell them that I can buy Ice Cream and that is pretty much the same thing. There is no other comfort food like ice cream, especially when it comes to Baskin Robbins and their penchant for trying out the wackiest flavours, that somehow always work.

As one of the Happyness Ambassadors this month, Baskin Robbins presented us with their five experiments for the month and asked us to pick a favourite. Now, a foodie is a foodie because of our indecisiveness when it comes to picking a favourite.

But the weather, I believe gave us an inspiration and we decided on the flavour that could complement this “surprise it’s hot, surprise it’s rain” monsoon. I will give you a hint. The flavour evokes the memory of sitting on the “charpai” (a traditional woven bed) and eating freshly plucked fruit with a spicy condiment. Baskin and Robbins has made the traditional after school fruit snack of Guava and Red Chilli Powder into an ice cream !

Surprised? So were we. But after such a long time we found an ice cream that was not just a mix of sugar and fruity elements. This ice cream is perfect for people who believe that ice cream can be more than just a sweet treat. In fact you can actually find hints of the smoky chilli flavour in the aftertaste mixed with the ice creamy consistency of the guava flavour. The reason we love B&K ice creams is because they are unafraid to test the limits of our palate and I do believe that our favourite “Spicy Guava” is the perfect example of how they deliver on the taste  every time even when your head is mumbling something on the lines of ‘ mad geniuses’.

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From Kulchas to Chaamps To Aam Papad: Eating My Way Through Amritsar


From Kulchas to Chaamps To Aam Papad: Eating My Way Through Amritsar

Day 2.

This article was first published in Huffpost. Here is the link –


Punjabi food, like its culture, is very hard to ignore especially in Amritsar, the golden heart of the land of butter and celebration. The flavours are just like its people, loud and in your face but in a very good way. We went on a food adventure spanning over three days in the land of the gurus and stuffed our faces with the most beautiful, delicious and rich dishes we could find on the streets of Amritsar. Read about day 1 here.

Day 2

On the second day of our food expedition, we woke up to the aroma of deep fried imarti. It was the day of Baisakhi, which marks the start of the Sikh New Year along with the formation of the Khalsa Panth. And sweets are a hallmark of the celebration.


Pooris for breakfast

Breakfast meant sampling wares from two Amritsar mainstays, starting with Kanhaiya Lal on Lawrence Road, where we sampled a fried poori made of maida and atta (in a 70:30 proportion) stuffed with a little dal pitthi. The poori is served with sweet and tangy aloo lounji, chane ki sabzi, another savoury aloo sabzi and carrot pickles. I also tried another interesting dish called satpura—a puffed pastry (with seven layers) filled with dal ki pitthi, and served with lounji and chane. Incidentally, a similar dish called the Japani samosa is available in Old Delhi’s Manohar Dhaba. The difference is that this “samosa” is filled with mashed potatoes and served with chane and lauki achaar.

Amritsar changed my conception of the ‘nutri kulcha’ and showed me what the Delhi version was missing.

We then moved on to Kanha Sweets that serves pooris that are quite similar to Kanhaiya Lal’s—the only thing missing is the savoury aloo sabzi. Kanha Sweets also sell aam pickle, stuffed matthi and besan matthi (this last is a boon for those with a gluten allergy).

A note on aam papad

Among the most enticing of all the places I visited was Lubhaya Ram, famous for aam papad. They have two outlets—the first one is a proper shop with jars and packed boxes of aam papad and the other one is a cart, right next to the DAV girls’ college.

The owner of the shop, a big-time foodie has all the information on the best eating joints in Amritsar. The way he makes the aam papad platter is a sight to see—small pieces of all the different varieties of aam papad and anar goli are placed on a plate and then given a squeeze of lemon. Next comes a sprinkling of a 12-spice mix, white salt and black salt. The taste is simply out of the world—sweet and tangy at the same time. You can see why Amritsar needs this tasty digestive bit in a corner after you have sampled the heavy deliciousness of Kanhaiya Lal.

The breadbasket of India

Amritsar is sometimes called the Breadbasket of India. I tried kulcha at three places in the city—Ashok Kulche Wala at Ranjit Avenue, All India Famous Kulcha Wala at Chungi, and Kulwant Kulcha Wala near Golden Temple.

But first let me explain how an Amritsari kulcha is unique.

The first rule is that each layer of the dough is spread with ghee. The second is that the kulcha is always stuffed with spices ranging from pomegranate seeds to raw coriander seeds. The layered dough is filled with a mixture of aloo or paneer, or anything else and then put in the tandoor, where it gets crisp on the outside and fluffy on the inside. A generous helping of butter is applied over the kulchas, which are devoured with chana, spring onion and amchur chutney. The chutney is a mix of tamarind, green mangoes, spring onion and spices. Out of the three kulcha places.

The uniqueness of the chicken at Beera is in the softness rather than the crispiness that’s sought after elsewhere in north India.

I found Ashok’s to be the best kulcha in terms of authenticity and taste.

At Ashok, for the mix kulcha, mashed potatoes are combined with cauliflower mix, paneer mix, coriander seeds, fenugreek leaves, black pepper and other spices. Then are added yogurt, ghee, red chilies and salt. This combination is stuffed in the kulcha, which is placed in the oven to cook. Once it emerges, it is slathered with butter and is ready to be savoured.

At All India Famous Kulcha, the pre-made mixture is simply stuffed in the dough and cooked in the tandoor. While all India and Kulwant served crisper kulchas, Ashok’s spices elevated the dish. Ashok has been in business for 36 years. The shop is open from 9 am to 2:30 pm.


Next on our agenda was the bija kulcha (the word bija in Punjabi means wet). Iqbal our food guide in the city took us to a place called Pappi di Hatti. The yeast kulchas (bo kulchas) are dipped in chickpeas topped with chopped onion, juliennes of ginger, green chutney, and amla pickles. The kulcha soaks the gravy of chickpeas and becomes soft and flavourful. The wooden containers in which the chickpeas are kept are 15 years old.


Being a Delhiite, I have tasted cuisines from all over India in this multicultural city. Thus, I’d already sampled a “nutri kulcha” at Shalimar Bagh in Delhi when I decided to see how Amritsar’s version compared. Amritsar changed my conception of the dish and showed me what the Delhi version was missing. In Delhi, it was a normal kulcha with butter and soya granules mixed with spices. Here in Amritsar, the nutri was tawa-fried with capsicum and onions in spinach gravy. A fried piece of paneer was crushed over the nutri and the entire concoction was served with butter. It tasted heavenly. I had nutri also with bhaturas, a unique and delish combination.

Desi hot dog

Having tried the famed chaat in Varanasi, Lucknow and Delhi, I was not that excited to try the chaat in Amritsar. However, Brijwasi is everyone’s favourite go-to go chaat place. The family that migrated from Mathura still serves chaat and other dishes without onion and garlic. They have an interesting desi-style hot dog—the footlong bun is fried in vanaspati and then smeared with methi chutney or saunth on one side and green chutney on the other. A single piece of crushed tikki makes the filling. Interestingly at Brijwasi, they don’t add sweet or green chutney on the papri or bhalle unless expressly asked to do so.


Soul food

Since I was there on the day of Baisakhi, the harvest festival of Punjab, even the long queues at the gates of the Golden Temple couldn’t deter me from seeking the blessings for an auspicious year.

The roti-making machine is said to make 6000-9000 rotis in an hour. Men and women put ghee over the rotis to keep them soft.

Another big draw is the langar, an important part of Sikh tradition, where anyone can walk in and eat the simple and soulful food. It is a community kitchen where the followers sit in a row and are fed by volunteers who come in to do “seva”. As you enter, on the left hand side is the roti-making machine which they say makes 6000-9000 rotis in an hour. Men and women put ghee over the rotis to keep them soft. On the right hand side is the dishwashing unit—volunteers washing the soiled plates and spoons. At the rear is the main cooking area, where the food is cooked. I have never seen such a big cauldron in my life. There is no chef—the food is cooked by volunteers and sewadars. And what comes out is delicious dal that one can taste nowhere else. On special occasions, kheer and halwa is made for the followers. This institution is responsible for feeding hundred of homeless people in the city.

Chaamps and chicken

Now, one of the food explorers in our group was a vegetarian. So, before moving to the popular Beera Chicken, we stopped at Hathi Gate at Lovely Chaamp. The chaamps, made up of maida and soya are given different shapes, marinated in different spices and then grilled over charcoal. The spices are similar to those that are used in meat preparation. The most interesting out of all the soya champs was the completely veg fish champ—a fish-shaped patty made of soya and spices that are used in making Amritsari champ. (In Delhi, we have our own versions for vegetarians—deep-fried kurkure champs and Afghani ones with white creamy sauce). I loved the way creativity is inculcated in food. The Amritsari folks do not compromise on the taste and meaty texture even in vegetarian food.

Next up was Beera Chicken on Majeetha Road, where several customers ordered their food from inside their car and ate there too—Delhi-style! The shop has a sitting section too, though. Balbir, the owner, manages the restaurant, while his son takes care of the grill counter.

The chicken is first marinated in secret spices, half cooked and finally grilled straight over a griddle. One can also ask for tandoori chicken—the same chicken is cooked in a clay tandoor.

The uniqueness of the chicken is in the softness rather than the crispiness that’s sought after elsewhere in north India. It tasted heavenly. The other recommended dish at Beera is keema naan. Minced mutton is stuffed in the dough and cooked inside the tandoor. Loads of delicious butter is spread over it. While I am usually a little more careful about my butter consumption, in Punjab you gotta do as the Punjabis do. The naan is served with chutney, onions and a mutton curry that is so delicious that I slurped it straight from the bowl.

We ended our second day with Prakash which was a big disappointment. I tried magaj (brain curry), chaamp and mutton tikka. Apart from the champ (minced meat deep-fried in ghee) the other two dishes were nothing to write home about. When we visited the shop construction for a bar section was in full swing. Maybe it was just a bad day for them or maybe they have moved away from their roots—who knows?

Unable to eat a morsel more, we ended the night with digestive tablets, hoping for a grand day three to end our food expedition on a high note.

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Mister Chai

 Mister Chai

By Anubhav Sapra

While you have been scrolling through your instagram feed this monsoon, I am sure the photos of Pakoda, samosa, bun maska and chai have been popping up as the rains envelope India. It does  make, one yearn for some spicy and warm food. My own all time favourite monsoon snack has been roasted corn or bhutta with lemon and masala.

With snacks, a cup of regular local milk chai or cutting chai with different spice flavours- elaichi, cinnamon or a simple masala chai makes the small difference between a chai on a regular day and the one on a rainy day. The street side tea served in a traditional glass or kulhad with steam coming out of it is the only thing that has been able to encompass the wet and cozy feeling you yearn for .

The monsoon menu at Mister Chai, the tea restaurant at Shangrila’s Eros hotel is trying to take this feeling from the street side and serve it to you while you look out at the damp roads from your own luxurious cocoon.The menu is beautifully curated by Chef Neeraj Tyagi keeping intact the local flavours but like always with a twist.

Our monsoon journey began with a cutting chai served in a traditional chai ki tapri. The rusks in a small tin accompanied the tea. The idea of dipping the rusks into the tea to soak the flavours is a classic street thing across India.

Next, I tried the spicy keema and potato pakodas served with sweet and tangy chutney. The usual bread pakoda is stuffed with mashed potatoes and keema. The assorted pakoda platter served on a toy cart had aloo, paneer, palak and mirchi pakodas. The best part of it all was that it was not oily. The chef revealed that the pakodas are fried twice so that it doesn’t absorb much oil.

The highlight of the monsoon menu was the Kulcha. The traditional amristari aloo kulchas , served on a wooden taco stand were filled with pulled jackfruit and goat’s cheese. I am sure it will taste delicious with pulled pork as well. The texture of jackfruit added a meaty texture and compliments with the softness of aloo kulchas. Really loved the combination!

Some of the other dishes on the monsoon menu are bhutta(steamed and char grilled served with Cajun spice, herb butter and lime ) Akuri Toast (Parsi scrambled egg), and the popular delhi’s  special street food – Ram ladoo.

The monsoon menu is available every day at Mister Chai from 11 am to 9 pm till 31st August.

Address: Lobby Level, Shangri-La’s – Eros Hotel, New Delhi, 19 Ashoka Road, Connaught Place, New Delhi – 110001

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Utterly Butterly Punjabi: Eating My Way Through Amritsar- Day 1

This blog was first published in Huffpost. Here is the link –


Utterly Butterly Punjabi: Eating My Way Through Amritsar

Day 1.

By Anubhav Sapra, Founder, Delhi Food Walks

Punjabi food, like its culture, is very hard to ignore especially in Amritsar, the golden heart of the land of butter and celebration. The flavours are just like its people, loud and in your face but in a very good way. We went on a food adventure spanning over three days in the land of the gurus and stuffed our faces with the most beautiful, delicious and rich dishes we could find on the streets of Amritsar.

Day 1

Last time when I visited Amritsar, I made it a point to make Kesar da dhaba my first food stop. Let me tell you, I have been exploring street food since my school days—so much so that I made a profession out of it—but the excitement entering this old gem that was established in 1916 gave me an adrenaline rush like no other joint ever has.

       The one thing I learnt is that even though many food joints will look modern from the outside but the cuisine is still Amritsari at heart.

As you enter, the table and benches are lined up; there is another sitting area opposite the road where air coolers offer some respite from the heat. The dhaba has seen the ownership of four generations of the same family and a huge kitchen has developed over time with a separate section for frying and boiling of the kali dal, the one thing that made the legacy of this place what it is today. The original brass degh used by the first owners is still in use to boil the kali dal. The dal is boiled for 12 hours intermittently and stirred by the cook to check the consistency. Once the dal is boiled, it is passed on to next section where it is given tadka in ghee with onion and spices.

I ordered the parantha thali (₹245 ) which comes with two ghee-laden lachcha paranthas, kali dal with ghee floating over it, chole and raita with big pieces of boondi, onion and pickles. It’s not a dish that I would recommend to the faint hearted—like everything else in Amritsar. You should bring an appetite to rival the years of culinary habits that developed to feed the warriors of India.


Next, we stopped at Giani Punjabi Lassi. A lassi shop that has been in existence since 1927, it has pictures of film actors and the wrestler Khali devouring the big steel glass of lassi. Dhurandar Singh, the owner of the shop claimed that Khali had six glasses of his makhan-topped lassi. Being a lassi fan, I have tasted lassi across different places in India from Varanasi to Mathura (lassi connoisseuring is the next big thing after wine). The one we tried at Giani’s was a unique peda lassi. Four-six pedas are crushed in a brass container that has been in use since 1927. It is then with the help of a wooden blender churned to separate butter from the peda and the leftover water is used to make lassi with fresh yoghurt. Once the lassi is made, the butter is added back to the lassi. It was a different experience, and perfectly. symbolic of the land of butter and ghee. A glass of lassi is yours for ₹75 and the shop is opposite Regency Cinema.

My food guide, Gur Iqbal, a final year student of Khalsa College took us to the telephone exchange where street food carts are lined up selling tawa dishes. We stopped at Bau Paneer Bhurji Shop (also known as Tara Chand Paneer Bhurji). The place has only two dishes on the menu—paneer bhurji and sandwich. Paneer bhurji is a scrambled paneer fried in butter with spices. Firstly, 70-80 gm of butter is added in a pan; into this go chopped onions, tomato, ginger. Now, the secret thick red paste, a mix of chick pea flour, red chillies and garlic is mixed and finally a big slice of paneer is crushed into the mixture. What comes out is a delicious, buttery paneer bhurji to be devoured with a slice of white bread and chutney.


Another dish, a revelation of sorts, was the sandwich. It comprises a slice of bread deep-fried in Amul yellow butter. Over this, channe is spread and with it slices of paneer, onions, tomato which is then fried in butter. It was again as if eating just butter. It was also served with green coriander chutney. I met this one person who claimed to have been eating the same bhurji for the last 25 years and no the flavours had never changed.

Day 1 of our journey ended in the land of butter and celebration, making us ache not with heartburn but a taste for more.

Finally we reached at King Kulfa cart owned by Prakash at Katra Jaimal Singh. Kulfa can best be described as a layered dessert. It has phirni-rabri kulfi-gond qateera (gond qateera itself has no taste, but is popular among Amritsaris in summer because of its cooling properties) faluda and is topped with rabri, sugar syrup and kewra. It’s sweet no doubt about it but it is one of those things that you cannot miss on a food pilgrimage in the land of milk and makkhan.


Walking down further we reached Katra Ahluwalia, also famously known as Jalebi-wala chowk, because of Guru Ram Das Jalebi. The shop is famous for hot and crisp syrupy jalebis and soft gulab jamuns. What makes it special is the small pieces of jalebi fried in ghee and dipped in sugar syrup.

As the evening progressed, it was time to sate the carnivore in me. We reached the legendary Makhan Fish Shop, which started life as a roadside cart in 1962 but is now a full-fledged air-conditioned restaurant with a beer bar next to it. We ordered a plate of fried fish—a simple but truly delectable dish which was first coated in a batter made of chickpea flour with Ajwain and deep fried in mustard oil. The one thing I learnt is that even though many food joints will look modern from the outside but the cuisine is still Amritsari at heart. I also tried mutton tikka with bo wale kulcha (bo in Punjabi means smelly). But don’t worry, it’s not really smelly. Kiran who runs an Instagram micro blog by the name “wakhrapunjab” informed me that it was the taste of yeast in it that gave it its name. It really went well with succulent pieces of mutton.

I got to know from the rickshaw puller about another Makhan Fish Shop on Lawrence Road. I went there as well the same evening so that the taste could be compared. The shop started a couple of years back after the current owner returned from abroad. The fish was double fried with a thick batter of chickpeas. At the other shop in Majitha Road, it was lightly flavoured and smelt-in-the-mouth soft. I was not that impressed with the Lawrence Road shop. It might be because he saw us clicking pictures that he over-fried it. Next time, I will make it a point to visit without the camera.

And that is how Day 1 of our journey ended in the land of butter and celebration, making us ache not with heartburn but a taste for more.

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Cooking with ITC Aashirvaad Multigrain Atta

How many times have you looked at fast moving pizzas and pastas and decided that they are unhealthy Or Let’s count the times when you have looked at the roti and decided it’s boring? We at DFW wondered that with the time we have spent out on the streets exploring food should have given us some skills in the kitchen and maybe a little inspiration too. So, instead of a food joint that we found, we are telling you a recipe!!


Since we wanted to get all the nutritional benefit we could, we picked out the Aashirvaad Multigrain Atta as our base for the most wholesome goodness in a mouthful that we could gather. Aashirvaad leverages its institutional strength of sourcing wheat from the finest wheat growing regions of India combined with the traditional ‘chakki-grinding’ method to lend the chapatis a softer texture and a superior taste or like in our case to the “ HOMEMADE PASTA”. We chose multigrain because the extra fiber makes the food easier to digest making it heart healthy. The extra protein in the atta helps build strength; vitamins build immunity and the extra fiber aids digestion.

So here is the recipe and no you do not need that Pasta Machine 😉



  • 2cup Aashirvaad Multigrain flour
  • 1 tsp salt
  • 3 eggs  (You can substitute the eggs for half cup semolina flour(sooji) )
  • 3 tsp oil
  • 10-20 ml water
  1. b) Sauce
  • 3 tsp oil
  • 10-20 gm butter
  • Half cup Tomato puree or 4 tomatoes diced finely with seeds
  • 6-7 finely chopped garlic
  • Salt  to taste
  • 1 tsp Oregano
  • 1 tsp Black pepper
  • 1 tsp Chilli flakes
  • 2 tsp Mayonnaise
  • 1 slice cheese (regular American)IMG_9641 (1)

Process :

  1. Mix all the the ingredients of the pasta. Knead out a dough and let it rest for 1 hour at room temperature.
  2. While the dough rests, On a medium flame add the oil and butter.
  3. As soon as the butter melts, add the garlic to the pan and make sure that butter doesn’t brown. Keep stirring so that the garlic doesn’t burn.IMG-20170616-WA0007
  4. If using chopped tomatoes, after putting them in break them down and add half a cup of water little by little until they reach a sauce like consistency. If using the tomato puree, cook it down till the smell of the tomato leaves the pan (if persistent, try squeezing half a lemon)
  5. Add your condiments once you are happy with the consistency of the sauce and switch off the gas.
  6. Meanwhile boil 8 cups of salted waterIMG-20170616-WA0002
  7. Roll out your pasta dough with a pin into a thin sheet. Use extra flour to dust the area and the dough to make it easier. The dough should be spread out till it is as thin as possible.
  8. Cut the dough in long strands with the help of a knife and dust the strands with flour once more.
  9. Boil the pasta in the salted water for 8-10 minutes till al-dente.IMG-20170616-WA0005 (1)
  10. Use the time to heat your sauce and add mayonnaise.
  11. Add the pasta from the water directly to the saucepan and half a ladle of the salted water along with it.
  12. Mix well till the sauce coats the pasta on low flame. Add the cheese by breaking it down to give a creamier consistency,
  13. Serve hot with extra cheese if you want some.

And that sums up our cooking adventure with ITC Aashirvaad Multigrain Atta. Have you tried any recipes that you would like to share? Tell us in the comments below.IMG-20170616-WA0003

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By Prakriti Bhat

Hyatt has been serving its patrons since years. One of the reasons people keep coming back is their unmatched hospitality and high quality service which makes every experience at Hyatt truly memorable. Luxury at its best seems to be their motto. With aesthetic interiors and a genial staff, Hyatt has the best of everything, be it their restaurants, gym or swimming pool. Their Chinese restaurant, The China Kitchen recently launched their new menu and it is sure to tantalize your taste buds.

DSC_0005-2Now a lot of people claim to be aficionados when it comes to Chinese cuisine. Our taste buds are accustomed to the spicy chowmein and chilli potatoes from the local Chinese van, since childhood. But sadly, that isn’t the true taste of China. Chinese dishes cooked by the local vendors are laden with oil and Indian spices which led to coinage of the term Chinjabi, meaning a hybrid of Chinese and Punjabi cooking techniques and flavours. However, a trip to The China Kitchen will introduce you to authentic Chinese cuisine which will leave you mesmerized.

The interiors are very elegant and the soothing music sets the mood for an exquisite meal. Chef Jack Aw Yong brings the flavors of China to your plate with his expertise in the cuisine. Each table was set in a traditional Chinese way with a deep dish kept over a plate which could be used for keeping the chopsticks or discarded bones, etc. I started the meal with a unique mocktail prepared with a concoction of ginger, orange and mint. The overall flavour was a perfect harmony of all the three ingredients which actually have their own strong and distinct taste.

DSC_0024Among the appetizers, my favourite was definitely the Sichuan Chicken Salad. Long shreds of Chicken mixed in a spicy and savory Sichuan sauce is a great option to whet your appetite. Next, there was a round of several varieties of dimsums. Each of them had a thin (almost transparent) covering and was packed with a whole lot of filling. Both, the veg and non veg variants were equally pleasant. The Crab Claws are something that should not be missed. A crunchy exterior holds together the crabmeat which is brilliantly cooked. Try it with one of the 4 sauces present on each table; it makes for a great combo. Another favourite of mine were Shrimps rolled in Bell Peppers. Tender and succulent Shrimps wrapped in a blanket of bell peppers made for a great amalgamation of flavours and textures.

Crispy Prawn with sautéed veggies like spring onions and bell peppers is a task to cut through, but worth all the effort. The Chicken Puffs were exceptional in conception- minced Chicken stuffed in puff pastry dough. It was beautiful but I felt it to be a little bland and dry. The Main course included Noodles, Sticky rice, Stir fried pork and vegetables in Oyster sauce. Each of these dishes was cooked extremely well. The sauces were not overused and the chef ensured that none of the vegetables were overcooked. The pork, especially, was cooked brilliantly. Usually it is undercooked and the texture becomes chewy but the pork served here was quite soft; a welcome change. The Dessert platter included an array of toothsome delicacies like tarts, cigar rolls, fruits, Ice cream and chocolates. The coconut cigar rolls were irresistible.

Dining at China Kitchen is a great way for those uninitiated to the cuisine to get a glimpse of the real flavours of China. There’s more to Chinese food than just Soy sauce and Vinegar. Hop on this delectable ride to get a taste of the Orient!

Address- Hyatt Regency, Bhikaji Cama Place

Cost for two- Rs. 4500

Contact No.- 01126791234