Delhi Food Walks

Posted on January 16, 2015 January 16, 2015

Join the Olive Oil Revolution

It is a known fact that Olive Oils are one of the healthiest oils in the world. They are rich in antioxidants and beneficial substances and have high nutritional value. They even help prevent and fight against many diseases. To launch the revolution, celebrity chef Kunal Kapoor joined hands with Nutritionist Seema Singh and showcased the benefits of cooking with Olive oil.

Olive Oil is ideal for cooking, be it Indian or continental, and even in the preparation of salads and desserts. Its ability to resist high temperatures makes it easier to create a thin, golden and crunchy coating, which prevents the food from absorbing oil, keeping it juicy and appetizing. This feature makes it ideal for cooking Indian dishes without changing the taste and texture of the dish.

Chef Kunal Kapoor at Join the Olive Oil Revolution says “There are many reasons for joining the most delicious and the healthiest revolution in history! A revolution that began thousands of years ago and that has reached us today to give a new, delicious touch of flavor to all our favorite recipes will help us discover more such recipes.”

Nutritionist Seema Singh says “During a child’s first years, the energy requirement is very high. Some of the energy consumed comes from fat, either in milk, essential in childhood, or from other types of fat. Olive Oil is one of the most healthy Oils, it is rich in antioxidants and beneficial substances, it has a high nutritional value and helps prevent and fights against many diseases.

Olive Oil better withstands high temperatures and is very stable due to its Oleic Acid. Any oil, unless it has a very strong flavor is suitable for Indian food. And Olive Oils don’t have any distinct flavor of their own, so is ideal as a cooking medium for all kinds of Indian foods. It helps in retaining taste along with fresh. If used regularly, the consumption of monounsaturated fats that lowers cholesterol will help prevent cardiovascular diseases and may reduce the risk of some cancers. Therefore, it is recommended to use Olive Oil for Indian cooking.

Posted on January 14, 2015 January 14, 2015

Bhaijaan Kebabs

By Anubhav Sapra

Last Sunday, Delhi Food Walks conducted its first community food walk of 2015 – the Kebab and Biryani Trail in Old Delhi. The food walk started with galouti kebabs and ended with the famous sutli kebabs of Bazar Matia Mahal. The highlight of the kebab trail was Bhaijaan Kebabs. The name of the shop itself will arouse the curiosity of anyone visiting the shop. When I first visited the shop, I was expecting a well-built, husky fan of the Bollywood star Salman Khan. However, I met the rather gracious owner, Mohd. Shamim, who started selling kebabs three years back just out of his passion and love for kebabs. The shop is run by his son, Ubaid, and his cousins, Javed and Ameen.

Let me tell you the location and directions to reach his shop. Keep walking straight in Bazar Matia Mahal until you reach Chitli Qabar Chowk, then take a right turn from there, and ask anyone the directions to the famous Flora Bakery. Bhaijaan Kebabs are right opposite Flora Bakery. The complete address is shop no. 2202, Bazar Chitli Qabar, Opp. Flora Bakery, Delhi-6. The shop is closed on Tuesdays. You can contact Bhaijaan Kebabs on the following numbers – 9811020272, 9899145777.

The shop is named Bhaijaan (literally, brother) Kebabs because the age difference among the siblings in Mohd. Shamim’s family was not much and everyone in the family started calling him “bhaijaan”. Bhaijaan, originally a contractor for painting work, used to invite his family and friends for daawat back at home. His kebabs were so delectable that the guests who tasted his kebabs in dawaats convinced him to take his passion of cooking to the next level and open a kebab shop. He opened a small shop selling chicken shami kebabs in a narrow alley in Chitli Qabar.

An interesting part of the most of food joints in Old Delhi is that they specialize in a particular dish and pass the recipes from one generation to the next without tweaking the recipes. Keeping alive the Old Delhi tradition, Bhaijaan Kebabs sells only one kind of kebabs – shami kebabs. The keema of shami kebabs are made with chane ki daal, dried red chillies, green chillies, and Bhaijaan’s secret spices. A piece of kebab costs Rs. 10 and a kg of keema for shami kebabs is Rs. 200. The kebabs are half fried and kept in a glass box. On order, the shami kebabs are deep fried, chaat masala is sprinkled over it, and is served with green chutney and onion in a dona. The kebabs are crisp on the outside and soft on the inside. The uniqueness of his kebabs are the fibres which one can experience in the first bite. The taste of the kebabs was delicious, and the spices and whole red chillies added to the interesting mix of flavours.

The kebab lovers moved in to another lane of Chitli Qabar for sutli kebabs after relishing the taste of Bhaijaan’s fibrous shami kebabs.

Posted on January 10, 2015

Raju ke Himachali Chhole

By Anubhav Sapra

The first week of January has passed. I have eaten only vegetarian food and extreme vegetarian at it – saatvik food – without onion and garlic. Many food joints or restaurants serve saatvik food without onion and garlic. There is Savarna Bhawan in Connaught Place that serves Jain sambar and at the other end there are eateries in Kamla Nagar – Brijwasi Rasgule Wala and Trishul Chaat Bhandar, all dishes cooked without onion and garlic. Last week, I had two classic Delhi dishes – chhole kulche of Raju in Kamla Nagar and chhole bhature of Nand Di Hatti in Sadar Bazar that makes chhole without onion and garlic. They both were delectable in taste.

Raju, a man of innovations, has set up his whole shop in his cycle – rajma, rice, kulche, raita, a pan to heat kulche, dustbin, small pots containing black salt and masalas, green chilli pickles, and boards mentioning the names of the dishes – all on his bicycle. He is from a nearby locality in Kamla Nagar, called Sora Kothi, where he started his career as a salesman in a shop in Kamla Nagar. He got married later and to meet his both ends, he started selling kachoris on his cycle. The kachori business did not do well. But soon he met his guru Kedar from whom he learned the art of cooking a special kind of chhole, in his words Himachali chhole, without oil, onion, and garlic from his guru. The shopkeepers and the salesman, who work in these shops in Kamla Nagar, liked the taste of chhole without onion and garlic garnished with mild spices. Although, chhole is cooked without onion and garlic but he adds fresh onion if anyone asks for it. For last 15 years he has been selling chhole kulche, rajma, and kadi chawal in F Block, Kamla Nagar, opposite Stylish Collection Shop between 12 noon to 3:30 p.m.

It was 3 p.m. when I met him. The rajma rice was over. I could taste the last plate of chhole kulche and leftover gravy of rajma. Both of them were cold, but the taste was amazing. It was made in the Himachali style, where chhole is boiled, the excess water is drained out and then masalas are added to it. He topped the chhole with green pudina chutney, fresh onion and served crisp kulche with butter. I had chhole and kulche without looking for water to cool down the spices. The leftover gravy with a few grains of rajma had great taste. The aroma of the spices was still there. I slurped the gravy with a resolve to visit Raju’s mobile shop again on time to taste rajma and kadi chawal.

Posted on January 9, 2015

Eating Corner

By Simran Kaur Kainth

Eating corner is the most crowded Chaat joint that serves impeccable variety of food on the busiest street of Model Town for over 5 decades.

Not just favourite of people living in this area, but foodies from all the corners of Delhi love Eating corner for its yummy street food. Open on all the days of the week, it serves tempting pure vegetarian delicacies to its die heart lovers. You would love everything from Eating corner’s long menu list whether its chatpata Dahi Bhalla, crunchy Lachcha tokri, charcoaled Paneer Tikka, sizzling Aloo Tikki, buttery Pao Bhaji or Soya based items.

This time on my visit to Eating corner, locally known as Matroo ki Dukaan, I tried Soya chaap and hot and sizzling Aloo Tikki which is my personal favourite in this chilly winter. 2 portions of tikki is priced at Rs. 50 and is easily affordable by everyone. The chaat masala added to it, infuses a distinct taste along with the super spicy mint and tamarind chutney.

In special soya based menu, Pudina Soya Chaap is a show stealer. Soya is marinated with tangy mint sauce and kept overnight so that it fully absorbs all the flavours. Then the Soya is beautifully charcoaled and served fresh on the platter that consist of 10 pieces only for Rs 130. Apart from that, it also serves Masala Afghani, Stuffed Mashroom and Kathal soya chaaps. You can also enjoy the chaaps with Rumali Roti or get it stuffed into a crispy roll.

Eating corner is best known for its innovative creations. Pineapple Tikka and Nacho corn chaat are its latest additions. These new creations are a big hit because the people have always adored whatever item is served here ,as they are cooked to perfection and Eating corner has always maintained quality standards along with the twist of taste.

The fact that I appreciate the most about this joint is that all the dishes are prepared in olive oil and served in hygienic manner, one can notice clean plastic head covers and gloves in the hands of each and every worker.

However, it is bit hard to stand and enjoy your food as there is no seating arrangement; people usually sit outside the nearby shops. So, when you reach here, be prepared to face little difficulty in parking and seating arrangements.

Overall ,a great place to visit with family and friends.

Posted on December 28, 2014 December 28, 2014

Mohd. Sageer Nahari Wale

By Anubhav Sapra

The temperature of Delhi has further plummeted to a five year low at 4.2 degrees. There are expectations that the record of coldest December in 50 years might broke soon. Sometimes I wonder that the current generation is going to witness all the records. To keep warm, some prefer sipping a hot cup of tea with Samosa and few like me find solace in a plate of hot Nehari or haleem.

Although Nehari is traditionally cooked overnight and eaten as a breakfast, it is now easily available in the evenings as well. Infact, both the famous Nahari walas in Ballimaran – Manzoor Hotel and Mohd. Sageer Nahari wale sells the delicacy in the evenings.

Mohd. Sageer Nahari Wale, a 67 years old shop, located in Baradari, Ballimaran, shop number 2461 and 2462. A half plate buff nahari costs Rs 60. A plate of Bheja is Rs 50 and Nalli is Rs 30. Typically Nahari is made of trotters or knuckles or goat’s head, and known as Paye ki Nehari. However, to cater to the modern taste, different varieties are available. Many still prefer mixing a proportionate quantity of Nalli and bheja in Nahari.

The preparations for Nahari at Mohd Sageer’s shop starts everyday at 8 am in the morning and by 6 pm , Nahari is ready to be served. In the day time, between 12 noon to 3 pm, korma and kofta is available at Rs 20 a plate. I straightaway ordered a half plate of Nahari. I got it fried in yellow Amul butter, garnished it with finely cut ginger slices and green chillies. And on the top of thick gravy, evenly squeezed the lemon juice. The meat was tender after hours of cooking and the aroma of spices was intact. The yellow butter with a tinge of lemon mellowed down the spices but added a nice flavor to the nahari and made it simply delicious.

I cleaned up the plate of Sageer’s Nahari without worrying about the forecast made by IMD about the cold spell that is likely to continue over the week as it is believed the remedy for cold.

Posted on December 23, 2014 December 23, 2014

CBTL: Making your Christmas Delicious

By Priyali Prakash

Christmas celebrations are on in full swing and restaurants are coming up with various novelties to make this occasion memorable for their customers. The Coffee Bean and Tea Leaf, a well known chain with multiple outlets across Delhi, has come up with a special limited edition holiday special menu that is available till 31st December and goes perfectly with the spirit of the festive season.

Plum Cake, the classic Christmas dish, is available during the celebration period here. It comes with a twist of a dominant cardamom flavour. If you like that, you will surely enjoy this cake.

Other Christmas delicacies here include the Yule Log cake, a delicious chocolate cake for all chocolate lovers and the Stollen Bread, which though comes topped with icing sugar, is a little sour in flavour.

Living up to the name of the place, CBTL has introduced new flavours in their coffee. Cinnamon mocha cappuccino and Spiced honey cappuccino come with a dusting of cinnamon powder with chocolate and honey respectively and, of course, strong coffee. All coffees at CBTL are conventionally served with brown sugar on the side and the tea comes with white sugar.

Apart from the Christmas menu, CBTL has also introduced new dishes in its regular menu which is a practice every six months. This time, the new dishes are quesadillas and wraps. The cheese and corn quesadillas have a lightly seasoned filling and are served with sour cream, pickled veggies and salsa on the side. The salsa is amazingly flavourful. The chicken wraps come with the same salsa and have a filling that tastes like any spicy Indian curry.

Other desserts introduced in the regular menu are baked mascarpone cheesecake that comes with cherry compote on the top and a bottom that isn’t quite crunchy for a regular cheesecake. The hazelnut mousse cake is a little on the dense side but is full of flavours.

Apart from the new introductions in the menu, CBTL has come up with gift hampers for sale and these are quite popular with the corporates. These hampers are priced at Rs. 450 plus taxes and CBTL offers discounts on bulk bookings. Hampers are available at all CBTL outlets across Delhi till the end of this month.

CBTL is putting up a good show to make the festive season delicious for its customers. Kudos to the team!

Posted on December 20, 2014

Yahya Tea Stall

Everyone always ignores the small tea stall on the side of the road or at the corner of a street. No one knows the history behind a small tea stall. Even Shah Rukh Khan’s father had a tea stall and served tea at a very well known drama company in Delhi, and if it was not for the star, we would probably never have known that such a tea stall existed.

WP_20141117_037 Likewise, there is an old tea stall in the lane of Gali Qasmijan, right at the entrance of Phatak Luharu in Ballimaran. This tea stall was started by the late Haji Mohammed Farooq in 1969, carried on by his son the late Mohammed Yahya. It has been forty-five years since the pouring and serving of tea has been going on here. Now, the grandchildren, Mr. Farhan and Mr. Faizan, who are reporters with a newspaper, are still taking care of their family business. Their father, the late Mohammed Yahya, also owned a dairy shop named after his wife, Sabra and a hotel where the tea famously known as “Haji ki Chai” was served. Since the grandchildren did not have the same aspirations as their father, they gave up the place for rent and but have still kept the touch and name of their father through the tea stall.

When I looked at the boys preparing the tea, I was completely amazed at how it was being prepared. It was nothing like the way we prepare it at home.

The tea leaves are boiled in water in an aluminum kettle for a long time and on the other side, the milk is kept boiling, letting it form a layer of cream, commonly known as malai. The first step is to put a spoonful of sugar, a teaspoon of milk and boiled tea, and a spoon of malai. It is then stirred well and served hot. If you desire for a strong cup of tea, they add a spoon of fresh tea leaves, while pouring the boiled tea, in the strainer to give it that dark look and a strong kick. Mostly it would look like filtered tea that is served at a fancy tea shop.

There is a lively history behind this tea stall. Believe it or not a hundred and fifty cups of tea were made and served at a time which impressed me so much since there are so many different steps to get a perfect cup of tea. It definitely did not taste like the regular tea that one drinks every morning.

Nearby the tea stall, there was once a college named Tibbia College which has been shifted to Karol Bagh. This college offers education in medicine, and therefore, numerous and frequent doctors, professors, and students would be attending this college. Now a morning without a tea would not be complete and Yahya Tea Stall completed the mornings of a lot of people in the college and around. Tibbia College ordered six hundred teas almost every day, and without fail they were served with the same quality and standard.

For a couple of days, the tea stall had been shut down but by popular demand of the people living there and expressing their love for the tea and the family, the stall was back with a bang, serving tea with as much as dedication as it did when it first started.

The grandchildren besides being modernized and familiar with the media profession did not leave their ancestral house and believed that living there would keep the culture and history of the place alive. Surprisingly, the haveli that they reside in was once the haveli of Ghalib Mirza’s second wife. It definitely must be exciting to live in a house with intricate Mughal style designed pillars, doors, windows, and houses. Farhan Yahya said that the love and the respect of the people could not make him leave the place where he spent his childhood.

A must visit if you want to have a perfectly made hot cup of tea.

Posted on December 15, 2014

Shahjahanabad ki Sair

By Anubhav Sapra

I met Osama Jalali, the famous food critic, a few days back in the alleys of Chitli Qabar, where he shared about the Shahjahanabad ki Sair Food Festival at Ssence, The Suryaa Hotel, from the 19^th of December to the 21^st of December.

There are many reasons to go to Shahjahanabad ki Sair at Suryaa Hotel, the first being that the food is cooked by Nazish Jalali, mother of Osama Jalali, who hails from Rampur and knows all the ins and outs of Rampur and Old Delhi cuisines. Secondly, Osama Jalali, who himself was born in Old Delhi, has curated the food festival. Thirdly, the spices and ingredients have been picked straight from Old Delhi; fourthly, to interact with Nazish Jalali and Osama Jalali, to understand the food preparations; fifthly, the food is served in copper utensils, which has its own charm of the old city. Sixthly, not much oil and ghee has been used in the cooking, keeping in mind the clientele of the hotel. Seventhly, the sair (literally, the journey, of Old Delhi food) can be enjoyed at one place in the cold winter of Delhi. Lastly, the best food cooked in the world is always by mothers in the home kitchen and has to be exceptionally good.

The sair at Shahjahanabad started with chicken seekh kebab and kache keeme ke kebab. In the main course, I was served aloo gosht, chicken korma, saag kofta, mutton nahari, hari mirch ka keema, and mutton biryani. All of them were excellent in taste, especially hari mirch ka keema, which has a nice flavour of green chillis but can be handled easily even if one does not like the spicy food preparations. The mutton biryani is cooked in the dum style and served with red chillis chutney. Most of the biryani sellers in Old Delhi use a special kind of rice called “sella” (par boiled) rice. I have seen the most famous biryani seller in Haveli Azam Khan draining out the excess water from the rice on a piece of cloth. That shows the rice will always retain its shape even if it is over cooked and water can be added if it is undercooked. The art of cooking biryani is in basmati rice, neither overcooked nor undercooked. Nazish has done justice to the biryani by retaining the shape, texture, flavours of the spices and tenderness of the meat.

I rounded off my meal with Zarda, sweet flavourful rice with khoya, raisins, cashews, cherries and ghee. Throughout the sair, I never felt like I was sitting in a fine dining, high end place, as the interaction with Osama Jalali about the bawarchis, khansamas, and the food revolved around Shahjahanabad.

The menu works on a rotational basis with different kebabs and curries every day. So, if you want to get the feel of the home cooked style food of Shahjahanabad, visit Suryaa hotel before the 21^st of December between 8 p.m. to 11 p.m. The price per person is Rs. 1950 for the entire buffet.

Posted on December 12, 2014

Manzoor Hotel

As I strolled around the streets of Ballimaran, relishing the delicious taste of Habshi Halwa, I came across an old restaurant by the name Manzoor Hotel, giving us the feel of a dhabha. This hotel was established by a man named Zahoor Ahmed, who like us fancied about food to such an extreme that he made it his passion to start his own hotel sixty-seven years back. He was a cook by profession before, and his love for food made him start his own little restaurant which is very famous in Ballimaran.

The initial years of Manzoor Hotel saw them serving only nahari, nali and bheja (all buff dishes), but in the last ten years, there has been an assortment in the menu by including chicken, fish, and vegetarian options as well.

The Hotel has opened a branch in the same lane, in fact very much opposite to the main restaurant, serving a range of delectable and appetizing lunch and dinner to the people around.

Manzoor Hotel is now managed by Zahoor Ahmed’s two sons, Saim and Sarim. Sarim has been helping his father and elder brother in the business for the past three years. The restaurant is famously known for all its dishes which are served with khamiri roti, which is made with white flour mixed with yeast and baking soda.

During the day, you will get a wide variety of dishes to choose from, which include: buff korma, chhole keema, bheja, dal fry, egg curry, chicken stew, aloo matar paneer, chicken keema, fish curry, chicken kofta, chicken korma, and chicken rizala (cooked in milk and cream). These are mouth-watering and exquisite dishes that one can order and treat and savor their palate with piquancy, all ranging from Rs. 25 to Rs. 40 per quarter plate. You can easily have a meal within Rs.250.

In the evenings, they serve the most famous dish – nahari, nali, and bheja which can be mixed and fried together in Amul butter on demand. The shop timings are from 9 a.m. to 11 p.m.

Located at the entrance of Gali Qasim Jan, opposite Hamdard Gali, Manzoor hotel is a must-visit place for nahari, nali and bheja.

Posted on December 10, 2014 December 10, 2014

SBARRO

By Nikita Saxena

Nestled cosily in a warm corner of N Block, Connaught Place, Sbarro is set to delight all kinds of pizza lovers alike with its varied, sumptuous menu of pizzas, other Italian dishes and desserts. I recently had the opportunity to visit its most recent outlet in the National Capital Region of Delhi, and was warmly given a tour of the place by Jayant, Sbarro’s manager of marketing of the North and East regions of the country. Sbarro currently has one more outlet in HUDA City Centre, Gurgaon, which opened on the 4^th of October this same year.

Sbarro dates back to as far as 1956, beginning as the brainchild of Italian immigrants Genarro and Carmela Sbarro, who journeyed from Naples, Italy to New York, U.S.A. The two established their first Italian restaurant, “Salumeria”, in the locale of Brooklyn. Now, Sbarro, currently headquartered in Columbus, Ohio, is one of the leading international pizza quick serving restaurants, with a thousand outlets worldwide in more than thirty-four countries. In India, Sbarro is franchised by Jyoti International Foods Private Limited, which is headed by Mr. Akhil Puri.

I soon sat down with Rahul Gladwin Massey, the head chef, who wasted no time in giving me the veritable walkthrough through the elaborate menu, and little unknown interesting facts that are otherwise unknown to most. The menu, which like in all other Sbarro branches all over the world, follows 60% of the original menu with a few modifications made in order to suit the Indian palate. Such modifications include inclusion of ethnic flavours, such as tandoori and tikka, and the replacement of beef and pork by chicken in most pizza variants, the exception being pepperoni pizza. Rahul also told me that Sbarro believes that an excellent pizza must always be served fresh and piping hot, and then explained all the rigorous rules they followed to maintain this standard.

Fresh dough is made every day in the store, adhering to the strict guidelines of shelf life, as well as fresh sauce, which is manufactured from imported tomatoes. A major distinguishing feature that sets Sbarro apart is their use of 100% dairy cheese, which leads their products to have a lesser shelf life, but more flavour, as opposed to other pizza chains that use 40% dairy cheese with a mix of other chemical and cooking substitutes. The menu at this outlet has a huge range of pizza slices, with nine New York style pizzas (thin-crusted, but sturdy enough to hold its toppings; a novel way to eat it is by folding it from the middle) that Sbarro is known to specialize in, four pan pizzas (thicker crusts with more bread to appeal to the Indian user), two Chicago deep dish pizzas, eight pastas (which use both spaghetti and penne), three amazing desserts and a plethora of hot and cold beverages to deliciously wrap it up.

The white pizza is an absolute must-have for the cheese lover, with ricotta and mozzarella cheese lavishly spread over a thin crust, and no tomato sauce base, making it a novel one-of-a-kind eating experience. As someone who does not have a natural affinity towards pineapple, the ham and pineapple pizza completely won me over with its perfect blend of minutely diced pineapple and ham pieces wrapped in oodles of melting cheese. A similarly themed offering to watch out for is the cheese pizza, which includes Sbarro’s signature tomato sauce blend.

The mushroom olive pizza is yet another specialty one can find only at Sbarro, with cheesy slices decked heavily only with the aforementioned toppings, for the more exotic and variant pizza eater. According to Rahul, the pepperoni pizza has been a hit with the other NCR outlet as well. Other thin crust pizzas (starting from Rs. 49 onwards a slice) include chicken tikka, which has a classic Mughlai twist to it, supreme, spicy paneer, and vegetable supreme.

The four pan pizzas include veggie delight, paneer supreme, super supreme, and sausage jalapeno. But what really will make you have a wholesome, stuffed-to-the-brim meal, is the new variety of stuffed pizzas Sbarro has introduced here (priced at Rs. 179 a slice, and Rs.1199 a whole pan), which includes vegetable extravaganza, paneer makhani, sausage & pepperoni, and garden style. I had the chicken makhani stuffed pizza, and needless to say, I was blown away by the seamless blend of popular Indian curry flavours and Italian herbs and spices.

Next came the breads, which are bound to fill you right up and leave you rubbing your belly in satisfaction. The garlic bread (priced at Rs. 59) was freshly baked with a light garnishing of finely chopped garlic pieces on the top. Apart from this, I had the sausage & cheese stromboli (priced at Rs. 149), which are pieces of bread stuffed liberally with cheese and in this case, a non-vegetarian filling of chicken sausage pieces. This was followed by a quick tasting of the wide array of Sbarro’s pastas (priced at Rs. 159, and Rs. 179) which are traditionally served with a piece of garlic bread. The saucy sausage pasta was a brilliant gastronomic experience, with light, natural tomato flavours that will make your taste buds reach cloud nine with its sausage pieces of chicken ham dipped in tangy red spaghetti. I also had the arrabiata pasta, which in a surprising but flavourful take, had pieces of corn within the whole dish. Among the white sauce types of pastas, the alfredo parmesan was a wonderful pick, with liberal amounts of dairy cheese and mushrooms that will knock one right off their seats.

Among the beverages, I tasted both the orange and cucumber lemonades (both priced at Rs. 50), each with a refreshing and unique flavour of its own, with the former having a tangy, tantalizing, and sweet taste to it, and the latter having an offbeat, relaxed taste, which would prove to be a hit in the harsh Delhi summer months. The dessert menu was otherworldly, with three dishes to satisfy your sweet tooth. The New York cheesecake was firm, filling, and made with Philadelphia cream cheese. The frosted carrot cake was something to be truly relished, consisting of a soft pastry with a hint of cinnamon and a sizeable frosting of cream cheese. The fudge nut brownies were served hot, and with a dash of hot chocolate sauce, and melted right in the mouth.

Apart from the food, the other best parts of eating at Sbarro were its ambience and its open air kitchen in full view of every customer. With a minimalist theme in black, red, green, and white colours, Sbarro has a setting that will not bear down on you, but only serve to give you the Italian rustic feeling when you sit down to eat. Another bonus point to this outlet was its fire safety standardizations, with many extinguishers and pipelines located at different strategic points in the restaurant area, which is exceptional to find in a restaurant.

Sbarro plans to expand to home delivery soon, as it is expecting a huge turnout in its Connaught Place outlet, as it is in a prime location in the heart of the city. However, I highly recommend everyone to visit Sbarro soon, and have an unforgettable time eating out your favourite Italian dishes.