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PATNA NON VEG FOOD TOUR

The Bihari cuisine has a rich and vibrant non-vegetarian traditions. So let’s take you on a mouthwatering journey featuring some popular non veg flavours from the bustling old streets of Patna, the capital city of Bihar. The locals here are very fond of fishes, chicken and mutton and the style in which they are prepared is very distinct due to the use of some set combinations of spices, that are mostly used in freshly grounded form. With numerous eateries selling tempting non veg delicacies, Patna is undoubtedly a haven for all non veg enthusiasts.

Here one gets to savour both traditional and fusion or innovative dishes, most of which are cooked in mustard oil. So let’s share with you, our gastronomic experience at some of the popular non veg joints that are known for deliciously affordable delicacies. In this quest we are joined by our host Mayank and a few of his friends, who are awesome foodie gang from this city. 

The Meal Spread At Daniyawan Restaurant

So our first stop was Daniyawan Restaurant at Gola Road, Near St. Karen school which is known for its fish based delicacies. It is named after a small block in the Patna district that is popular for the small scale fish farms and rustic fish preparations. We ordered an elaborate spread from the extensive menu full of traditional dishes. It included fried fish starters,  rice, rotis, three different kinds of fish curries, quail and chicken meat curry. The food was outstanding and so was the hospitality and the ambience. Fresh fishes used in cooking lent an extra edge to the culinary experience over here. It’s fascinating to get such amazing menu for such decent pricing. 

 

After that soul satisfying meal, the genial owner of the place took us to Chaurasia Paan Bhandar on Gola road for some refreshing Maghai paan. The special paan got us ready for more food. 

 

From there we went to Blue Moon Rolls at Dheeraj Complex near Boring Road because their Patna style egg rolls are very famous. We truly wanted to check what was so unique about it that most of the roll centers in Delhi have the same name. This humble wrap made of paratha, onion, few spices, chilli sauce and ketchup was so hearty and comforting.

Chusa Litti From Devilal Ji’s Shop

Our next destination was Devilal Ji’s chicken litti shop near Tempo stand, Kankarbagh. The swarm of people at the eatery jostling with each other to get their order, just blew our minds. It was the tell tale sign of its popularity. We squeezed some conversation with the super busy Devilalji before polishing off a plateful of scrumptious chuza litti. It is an innovative combo of littis and robust flavourful chicken curry. Every bite was a divine experience. 

Mahngu Hotel’s Bihari Kebab

 

The last destination of this food tour which was clearly an exercise of gluttony was the century old, iconic Manghu hotel Machua toli. We were there to try the unique Bihari Kabab, Keema goli and mutton curry. The Bihari Kabab was indeed a prized revelation. The no frills, unique cooking technique and the century old expertise resulted in a humble looking delicacy that amazes you with its flavours and textures. 

We witnessed the folding of the marinated meat strips onto the skewers which then was grilled under an expert watch. Grilling it was no cakewalk and it involved deep wisdom about the temperature of the flame and it’s effect. Furthermore the soft and meaty mutton keema goli that had sattu in it and the traditional thick and rich mutton curry were equally delectable. Just like the locals, we tried all of them with murmura or puffed rice. They were so good that their cogent memories still makes us salivate. 

We ended the food tour with a paan that is believed to aid digestion and after all that heavy protein rich stuff that we had savoured in this gratifying exploration we truly needed some help for digestion. We thank Mayank for acquainting us with the phenomenal mustard dominant non veg delicacies in Patna. Till next time keep walking and keep exploring.

 

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WEILOI VILLAGE FOOD TOUR

Our curiosity to be a little more familiar with the Khasi cuisine led us to a quaint village called Weiloi, that was 48 km away from the capital city of Shillong, on the Mawsynram Shillong highway. We arrived here with our gracious host Linty who coordinated this insightful culinary visit. We were visiting Linty’s friend Joyfulmary and her lovely family in the village to oversee the preparation of a traditional Khasi lunch and to savour the same. The prospect of having a rustic meal made with local ingredients was so fascinating that we started early from Shillong and after an hour and a half drive we were at our destination.

The snacks basket that was served to us along with tea at a road side eatery in Trysad.

 

En route to Weiloi, we stopped at a small village named Trysad for some quick refreshments. There we checked into a tiny roadside eatery, which was full of people having breakfast or just tea. While most of them were sitting on the long benches waiting for their order, few of them were sitting on very low stools and having their food. A couple of agile ladies, dressed in the traditional Khasi attire called Jainkyrshah, were attending to the customers. A pleasantly starchy aroma wafted through the space. We ordered some tea for two reasons. First, we were earnestly craving for it and secondly we were intrigued by the sight of the snacks basket that was being doled out to the customers having this beverage. So on ordering a tea you get a neatly arranged basket full of a delightful assortment of rice cakes and biscuits. After you pick the ones that you like to have, they take it away, to the other customers. 

In it we spotted the Pumaloi, Pukhlein, Pusla, sweet bun etc that we had already tried at Iewduh. On Linty’s recommendation, we tried the Puslaan elongated, leaf-wrapped steamed rice cake that was made from rice flour and jaggery batter. Other than its mild sweetness, there wasn’t anything distinctive about it. In spite of the absence of a robust taste, these rice-based snacks are hugely popular across Meghalaya because of its wholesomeness that sustains the industrious lifestyle of the Khasi people.

Soon we were back on road and after half an hour drive we reached our destination Weiloi. Here we were greeted by the beautiful rustic surrounding and our genial hosts. Since outdoor cooking is common in villages, we spotted the place in the front yard of the house that was  spruced up for the cooking session. There was a portable wood fire oven and the necessary utensils. 

Putharo with Dohjem

 

Before starting with the lunch preparation, we were offered some Putharo(steamed red rice pancakes) with Dohjem(dish made of pork innards). The humble Dohjem was truly delicious. Moreover, the light Putharos impressively complemented its delicious meaty flavours. We also tasted another interesting combination of Pu Syep(rice cake) with sweet milky tea.

 

Wood fire cooking

Finally, we were out in the front yard to cook two traditional Khasi delicacies named the Jadoh and country chicken curry. Prup, our host, was was ready with all the ingredients. As per the local practice, we would be cooking them on the wood fire. The Jadoh is primarily prepared with pork meat but the chicken variant is also popular. We were making the chicken Jadoh with country chicken meat. During the conversation with Linty, we came to know about a very interesting fact about the chicken meat that is used in the dishes. Generally people use the chicken with its skin for it gives an extra flavour to the meat preparation. They wash the flesh thoroughly and remove all the feathers and then lightly roast it over the fire to soften it. That is how the chicken meat gets ready for cooking.

For the Jadoh Prup, first sliced up some onions and then added them to mustard oil. Then she chopped the chicken into small pieces and kept it aside. When the onions became translucent, she added the chicken to it and after five more minutes she further added the black pepper powder, salt and black sesame seed powder. On a different wood fire oven, she put the red rice to boil. After ten minutes of cooking, she transferred the chicken mixture to the boiling rice and let it simmer on a very low flame till the stock dried up. 

The country chicken was also an easy preparation. Chicken pieces were cooked in a simple masala comprising of onions, ginger garlic paste,  chillies and salt. After ten minutes of stirring the dry mixture, water was added to it and it was allowed to simmer for some more time till the stock reduced and the meat was tender. In the middle of cooking the intermittent drizzle gave way to a downpour and we had to rush the whole set up to the verandah. It wasn’t much of a surprise as the village Weiloi was nearly 14 km away from the wettest place on the Earth i.e Mawsynram. As we waited for the country chicken to be done, we met the old lady at the house who was wearing the JainTap Moh-a traditional Khasi Shawl-to protect herself from the cold breeze. Together we all had the kwai.

 

The lunch spread

 

After the cooking was over, without wasting any time we sat down for lunch. Along with the Jado and chicken curry there were few other dishes that the family had already prepared in advance. So our platter comprised of chicken Jadoh, country chicken curry, Phan kleh or potato and herb mash, stir-fried pork, tungtap, mint chutney, pickled sophie and some local herbs. 

 

Jadoh and Country Chicken curry

The star dish Jadoh had a moist texture and was very flavourful. The country chicken curry tasted great as well. We also liked the Phan Kleh or the potato mashed with the local herb Jalangchir. The pickled Sophie needs special mention because it was quite delicious. Along with the regular cooked dishes the locals do eat few herbs that prevents any kind of stomach disorder that might arise due to the consumption of meat. We realised that the use of local ingredients and the traditional style of cooking lifted this humble and minimalist meal to a gratifying experience. After this soul-satisfying meal we had the customary kwai. And soon it was time to bid adieu to the lovely family. Their hospitality was so warm and endearing that it felt like home. Heartfelt thanks to Linty, Sayan, JoyfulMary and her family members for such a heartwarming experience.

 

 

 

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Angooor, Fine Dining- Punjabi Bagh

With a lot of cafes and eating joints in West Delhi, new entrant Angooor on Punjabi Bagh, Club road is a visual treat with beautiful decor and offers some decent food to indulge in.

   

It has three seating sections one on the inside with the bar, the other just attached to it and the last in the open making it a spacious place. The outdoor seating is dreamy and makes it an outstanding place for dining with greenery all around and white pebble flooring. In terms of hospitality, the staff is polite and attends to you well be it giving suggestions or handling complaints.

We ordered a few dishes and tried the Black olive chicken and Crispy chilly potatoes for starters. The Black Olive Chicken turned out to be our favourite as it had strong flavour of olives. The chicken was juicy and tender making it a perfect starter for every olive and chicken lover. We relished it and with every bite we wanted to eat more. Now coming to the chilly potatoes, they were crispy and had a very well-balanced flavour. For the main course we went in for AOP Penne Pasta which was made in olive oil. It had lots of sundried tomatoes and small chunks of garlic. If you are bored of eating the regular white sauce or red sauce pasta then we surely recommend this! Last but not the least, we had to end our meal on a sweet note and so we ordered Motichoor Rabri Parfait- a fusion dessert. It was more like crumbled Motichoor Ladoo with Rabri topped with a lot of dry fruits.

Black olive chicken with dip
AOP Penne Pasta
Motichoor Rabri Parfait

If you are looking out for a new place to hangout with good ambience, nice food, foot tapping music then do give Angooor a try! Continue reading Angooor, Fine Dining- Punjabi Bagh