delhi – Page 3 – Delhi Food Walks

Posted on March 20, 2015 March 20, 2015

Karim’s

A ROYAL AFFAIR

By Prakriti Bhat

Walking through the serpentine lanes of Old Delhi, one comes across the hustle and bustle of life with people setting up their shops and getting ready for the day. Butchers, hardware shops, stationary stores, etc open their shutters to the world keeping up their promises of quality products at wholesale prices. Cars, rickshaws, autos, scooters, e-rickshaws, all try to squeeze their way through the narrow streets. The shouts of shopkeepers, the jingling of rickshaw bells, the chatter of people; they all have a music of their own and add to the charm of Old Delhi. But a trip to the walled city is simply incomplete without a visit to the famous Karim’s. Known worldwide for its Mughlai food and amiable service, Karim’s boasts of a rich cultural and culinary history.

Rewind to the Mughal era. The Mughal emperors would constantly go out on wars to secure their position in the sultanate. Since years, the royal cook would prepare meals under the aegis of the Mughal queens and kings but with the onset of British rule, the Mughal Empire came to an end. When the last emperor, Bahadur Shah Zafar was exiled, the royal cook (whose descendants are now running Karim’s) had to leave the durbar and look elsewhere for a job. In 1911, at the time of coronation of King George V, Haji Karimuddin moved to Delhi with an idea to open a small dhaba to cater to the guests coming from all over the world. He set up a little stall outside the towering Jama Masjid and his menu only consisted of a humble combination of aloo ghosht and daal served with roti. In 1913, Haji Karimuddin set up the Karim’s Hotel in Gali Kababian, right opposite to Jama Masjid and today it is a prominent eatery in the capital city.

Bringing royal food to the common man’s plate at a nominal rate has been the main objective of Karim’s. The family continues to conjure up delectable dishes, each with a closely guarded secret. It is a 5 minute rickshaw ride from the Chawri Bazaar Metro Station. The rickshaw drops you right in front of Jama Masjid from where you have to enter one of the many alleyways. Meandering through the narrow lane, a whole new world opens up in the form of Karim’s. It’s hard to imagine how such a big place can exist at the end of such a constricted gali. They have 3-4 sections to serve the heavy crowd that starts pouring in from morning itself. The staff is dedicated and affable and the service is quite efficient. Going against the popular notion of Old Delhi being an unhygienic place, the restaurant also scores high on hygiene.

I went to this place with some NRI relatives who had heard a lot about its culinary delights and rich history. The place works at its own rhythm as the cook stirs the steel pots at a steady pace over burning coal and not fire. We ordered Chicken Burra, Mutton Burrah, Chicken Biryani, Mutton Biryani, Mutton Kebabs, Sheermal and Mutton Korma. The Chicken and Mutton Burrah were well marinated and slightly charred on the surface. The Biryani was cooked in a typical Mughlai manner with less spice which worked well for my relatives. The meat was succulent. Mutton Korma was a dish of mutton served with a red curry which satiated our taste buds. This we ate with a flatbread called Sheermal which is a specialty here. The Mutton Kebabs were my favourites. Juicy and delicious, they took ‘yummy’ to another level altogether. Other popular dishes here are Badam Pasanda, Chicken Mughlai and an exclusive entrée called Tandoori Bakra which has to be ordered 24 hours in advance.

Zaeemuddin Ahmed is the restaurant’s director and a representative of the family to have worked here. Numerous generations have come and gone but the standard of their food remains unchanged. Karim’s may have opened numerous branches all over Delhi like Gurgaon, Noida, Nizamuddin and Saket, placed in swanky malls and modern markets. But for the most genuine, best and truest experience one must visit its original branch near Jama Masjid, where the saga began. It has definitely put Old Delhi on the world map by offering a satisfying meal to people from all across the globe. People can experience the richness of Mughal Durbar by digging into their food. At the end of Gali Kababian awaits a magical world of gastronomic delights.

Location- 16, Gali Kababian, Jama Masjid

Cost for two- 850 (approx)

Contact no. – 01123264981

Anubhav Sapra

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.

http://www.delhifoodwalks.com

Posted on March 12, 2015 March 13, 2015

The Timeless Madras Coffee House

By: Shagun Nayar

The Madras Coffee house, located in the Outer circle of Cannaught Place is much more than what meets the eye. I say this because the Madras Coffee House has been able to successfully withstand money-making corporations and multi-national food chains and stand tall& proud as one of the oldest café’s/restaurants/hotels in the capital city. The offers keep coming, but the dedicated and loyal workforce of this humble and charming little café is true to its cause of protecting what seems to be, one of the very few remaining haunts of Old Delhi.This coffee house is a legacy in itself because of its rich historical background and cultural importance. It emits a strong sense of pride and loyalty which is why the owner feels that in a couple of years, the Madras Coffee House will be considered as a heritage landmark.

It was initially a modest ice-cream parlour which was owned by the Hem Chand Jain family who moved from Punjab to Delhi. Like any farsighted business man, he expanded his shop into a restaurant and bar called the Shanghai Restaurant and bar which was a popular haunt for the British soldiers who brought over their lady friends, danced with them within the pasty white walls on band music, ordered Chinese food and sipped on their cocktails. Owing to the supremacy of the British crown and the strong pertinent racial bias, Indians were not allowed in this restaurant even though the owner was an Indian national. The owner frowns when he speaks of this, but that’s just how things were back in British India. Post-independence, the restaurant was changed once again into a pure vegetarian milk bar, called Respo Bar &once again, Indians were welcomed with open arms. Owing to its prime location and popularity, Jain transformed it into a fully functional coffee house in the 1950’s and that is how the Madras Coffee House came into being.

On entering this coffee house, you are immediately transported back in time. The windows are covered with plastic flowers hanging down, there is a temple with an idol at the entrance of this coffee house which is surrounded almost as if it is under guard, by a structure of bamboo. The ambience of this place is sure to make you nostalgic. The pale off-white walls running across the coffee house, covered with broad panels of metal engravings are met with dark orange tables and modest wooden chairs covered with an olive green fabric. The entire place is exactly how it was in the 1950’s. There is a huge backdrop of Kwality Walls Ice-cream posters behind the counter and an ice-cream parlour that is no longer functional. It’s a typical coffee house with music playing in the back, crowded with college students, middle aged professionals and the odd 1-2 foreigners.

The menu is diverse with a wide array of dishes spread across Indian, Chinese and South Indian. The infamous filter coffee, the airy-light Idli’s and the delicious Special Masala Dosa were my favourites from the menu. The filter coffee was made just like any typical south Indian filter coffee served with a sugar pot. The Idli’s were soft and airy, accompanied by an authentic rendition of the coconut chutney & spicy Sambar, the special masala Dosa was a combination of well-boiled potatoes, curry leaves, cottage cheese, peanuts, fried onions and tomatoes.Dining in the Madras Coffee House was an experience in itself with soft, soothing music playing in the background, students and professions reading their books and the manager, waiters bringing in food with utmost simplicity and joy.

So, if you’re ever wandering the streets of Cannaught place or looking for a taste of real Delhi, don’t forget to check out the Madras Coffee House and be transported back into time with walls that tell stories of the glorious past and food that will make you come back for more.

Location: P 5/90, Outer Circle, Connaught Place, New Delhi

Contact Number: 011 23363074

Approximate cost for two: Rs. 450

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on February 23, 2015

Mohan Lal Bhelpuri Wala

By: Shagun Nayar

We, Delhiites have always had a soft corner for lip-smacking street food. Walking on the roads of this beautiful city, you will encounter numerous stalls serving the best of street food that Delhi has to offer. Tired college students after lectures, Children on Sunday evenings and the Diet cheaters after a tiring walk or a session at the gym are bound to find themselves being drawn to their favourite street food, if it’s even possible to pick one. I, for one can never choose.

However, a good plate of Bhelpuri always finds its way to my top 3 and so, I went on a mini Bhelpuri expedition to find my favourite plate of Bhelpuri in north campus. To my pleasant surprise, the stall/vendor serving the best is situated right in-between Hindu College and the Delhi School of Economics. It has a prime location as it always swamped with college students at any given time of the day. You are bound to bump into students walking in and out of their college gates with a plate of Mohan Bhaiya’s famous Bhelpuri in their hands.

Rumour has it that Mohan Bhaiya used to be lab assistant in one of north campus colleges but after careful consideration and the realisation that with his special green chutney and fresh produce he could serve the best Bhelpuri at campus without question, he decided to part ways with his job as a day assistant and started his own little business venture thereby earning more money and living a more relaxed life.

Situated on the same path as the bus stop stand for Hindu College, Delhi School of Economics and St. Stephan’s, students usually sit on the bus stop bench blabbering about their lectures, crushes & upcoming events while eating this divine mixture of puffed rice, peanuts, papri, green chillies, onions, boiled potatoes, coriander, tomato topped over with the special green chutney that makes Mohan Bhaiya’s Bhelpuri the best in campus. He also caters to the other lot by serving his delicious version of Sevpuri topped over with tiny pieces of red apple and a sweet red chutney which is equally delicious and popular.

Another reason for his popularity among numerous other vendors serving the exact street food item is that he makes it fresh from scratch finishing off his delicious rendition of the same by adding freshly chopped coriander and a squeeze of lemon juice to give it that extra freshness an zing. So, the next time you’re craving a plate of spicy, salty Bhelpuri make sure you look up Mohan Bhaiya for he will not disappoint.

Rate: Rs.20 for a small plate&Rs.25 for a large plate.

Timings: 11:00am-6:00pm

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on February 15, 2015

Nand di Hatti

By Anubhav Sapra

There are a few landmark eateries in Delhi that continue to sustain their authentic taste, one generation after the other. When it comes to Delhi’s classic Punjabi dish – chole bhature, only few have retained the original taste. Out of these few establishments, one of them is Nand di Hatti in Sadar Bazar. I went there with my parents the other day. My parents had the first bite and proudly gave their verdict, that the taste and quality is still the same even after thirty years.

The complete name of the eatery is Nand di Hatti. The address is 829, Paan Mandi, Sadar Bazar, Delhi – 110006, and their phone numbers are 9582105678, 9958717192, and 9811480566.

The family is originally from Rawalpindi in Pakistan, where they had a chole, kulche and roti shop in Raja Bazar. After partition, they migrated to Delhi in 1947 and started selling chole kulche in Sadar Bazar on a cart. In 1960, Nand Lal ji bought the shop at the corner of Paan Mandi and introduced his chole bhature made in desi ghee. Currently, Om Prakash ji, son of the late Nand Lal ji runs the shop with his two sons. There is one more shop by the name of Nand di Hatti, owned by his brother.

The dough of bhaturas is prepared with suji (semolina), maida (white flour), dahi (yoghurt), namak (salt), cheeni (sugar), hing (asafoetida), baking powder, and yeast. Their addition of suji to the bhatura dough took me by surprise. The bhaturas are soft and even crispy, with no oil dripping out. The chole was a mix of delectable flavours. Owing to the few most important spices used quite commonly in our Indian dishes like hing (asafoetida), jeera (cumin), ajwain (carom), saunf (fennel seeds), and mirch (red and yellow chillies). They also do not add any onion and garlic. The best part is that you will never feel that you are missing out on them. The accompaniments served with the dish include amla ka achaar (gooseberry pickles) and green chillies achar. Spicy, enough! It was a real street treat! A plate of chole and bhature costs Rs. 90.

The bhaturas, chole, and pickles are all made in desi ghee. The dish is certainly not for health conscious and faint-hearted people. My parents without worrying about the cholesterol gobbled the dish. I, too, happily wiped down the plate of chole bhature.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on February 7, 2015

The Pita Pit Lounge – Pita Making Session

By Nikita Saxena

A few days back, I had the opportunity of going to the Pita Pit Lounge located in M-Block Market, Greater Kailash – 1, and attending their Pita Making Session. This outlet is not only the largest in the National Capital Region, but also serves as the employee training centre as well as the chain’s flagship store in the city of Delhi. Pita Pit has two other branches, one located in DLF Cyber Hub, Gurgaon, and the other in Select Citywalk, Saket. I was welcomed to the restaurant by Mr. Anun Dhawan, who along with his family handles the franchise for the north and east zones of the country. He also told me about the history of Pita Pit, and that he was introduced to the brand by his brother Ishaan, who came across Pita Pit while specializing in food and beverages in Canada, and incidentally, also handles Royal China in Nehru Place. Now with three stores already up and running quite well, Mr. Dhawan plans to expand further, with five to six new stores by the end of the year, hopefully in Connaught Place and Rajouri Garden, and fifty more outlets on a national scale in another five years.

Pita Pit is a recently established chain of quick serving restaurants, first started by John Sotiriadis and Nelson Lang in 1995, in the Canadian university town of Kingston. The basic aim of the founders was to provide an alternative to high carb and high fat containing snacks and food items. A fusion of Lebanese, European, and American cuisines, Pita Pit essentially offers a global range of food on its menu which can be further customized by its clients according to their personal preferences. The first outlet proved a hit, attracting a huge student population from the local Queen’s University, and has since then spread its branches across the world, with over five hundred stores in different countries such as the United States, France, Canada, New Zealand, Trinidad and Tobago, Australia, Panama, South Korea, and many others. As a company, Pita Pit aims to be different from its fellow competitors both in terms of culinary innovations and customer service. All the outlets serve to give the people a “wow experience” during their stay, with frequent feedback from their visitors, regular customer engagement, strict adherence to cleanliness and other global health standards, well-spoken employees who will communicate effortlessly and satisfy the curiosity of every customer, apart from of course, a whole wide range of options to choose from when it comes to the main aspect of Pita Pit, food. Mr. Dhawan emphasized on the employee background of Pita Pit as well, stressing on the undeniable fact that all their workers need to be fluent in the English language so as to cater with clientele from all areas and ethnicities of the world.

Although, while many find Pita Pit to be similar to Subway, the former has an edge in the market due to the overall healthy nature of its products. Whole wheat bread, similar to homemade roti, is used in all its preparations, which is an added bonus for frequent and health-conscious customers. Different kinds of cheeses are used, the three main being parmesan, cheddar, and feta, as well as sauces from all around the world, with a total of sixteen choices to pick from, including mayonnaise, mustard, vinaigrette, chipotle, and many others. There are different cuts of meat to choose from, and even a soyabean alternative for the conscious vegetarian. A base spreading of either tzatziki, hummus, or babaganoush is used. The salad dressing includes our everyday vegetarian fare, the standard onions, tomatoes, capsicums, mushrooms, and olives, as well as more unconventional salad alternatives such as sprouts, jalapeno, pineapple, and corn. Pita Pit thus has an unparalleled consumer range, as their varied and easily modifiable menu caters to anyone between the ages of fifteen and seventy-five years. Pita Pit also has a beverages and desserts menu in addition to the pita sandwiches it offers, and they are no less either when it comes to nutritional value.

I had the privilege of getting a hands-on experience in making a pita sandwich at the Pita Pit Lounge. After wearing a disposable hairnet and plastic gloves, I entered the sleek and organized open-air kitchen. The pita bread resembles the roti in both its structure and shape, and is opened up in a transverse manner by prying the edges apart using just your thumbs. Customers have the option of having their sandwich being made long or thick, and such variants in the six inch and the nine inch types. The basic aim however, is to make the biggest sandwich as possible, and for this approximately forty percent of the bread is opened. The workstation is organized in a very smart and systematic fashion, and multiple sandwiches can be made on each counter without any hassles and confusion from either end. Everything is lined in order, the base spread, vegetables, the roasting oven, sauces, and the toasting grill. I quickly made my own chicken club sandwich, using tzatziki, a few choice vegetables toasted in cheddar, some mayonnaise and mustard, oregano seasoning, and salt and pepper. Once everything I wanted in the sandwich was placed on my pita bread, I gently pushed the filling inside of the cavity formed using my fingers, and then wrapped the rest of the bread snugly around it. I had it grilled briefly as per my tastes, and then animatedly relished my pita sandwich. The vegetables and the pita bread certainly made a different sandwich than the usual fare I am used to, and it was a nice, light change from the usual heavy and cholesterol filled versions one is used to having.

I washed down my pita bread with a glass of freshly made watermelon juice, with zero artificial sweetening and preservatives, and with its natural, summertime flavours intact in entirety. I also had a cup of cold coffee along with my sandwich, which was surprisingly light but still refreshing in flavour. I also tasted a rose flavoured freshly brewed organic green tea, which forms a part of beverages exclusive only to the Pita Pit Lounge. It was served in a very interesting way, with fresh tea leaves crushed inside the transparent glass container of hot water. The flavour was quite unique and earthy, and appeals to the healthy eater. After trying the chicken crave sandwich on my second round of helpings, which had a nice, smoked taste to it, I also had a carrot bran cupcake. It was an interesting take on a much loved and popular dessert, with an unforced natural sweetness, and bits of shredded carrot adding to both the texture and the taste. I rounded my Pita Pit journey with a warm chocolate chunk cookie, which was comfortably crunchy on the outside, and had a deliciously soft brownie texture on the inside.

In addition to its efficient service and amazing food, the Pita Pit Lounge is worth a visit for its chic decor and plush interiors. Using the standard company colours, the Lounge has comfortable wooden chairs as well as fluffy sofas for its visitors. The artwork is minimalist, and yet distinctly pleasing to the eye. One wall of the outlet is completely etched with names of the cities where one can find Pita Pit outlets in, and one side has aesthetically positioned book shelves and magazine racks nailed on it. With upbeat music flooding the background, people can converse easily with each other, and yet enjoy the general atmosphere. All in all, Pita Pit is worth a visit, and I highly recommend it to everyone who wants to try a healthier side of restaurant dining and all those who enjoy their traditional home made meals.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on February 2, 2015 February 2, 2015

COFFEE with Raju Bhaiya

By Shagun Nayar

On my way back from college, I found myself craving a hot cup of well-made coffee on a rather cold windy winter evening. Okay, so one thing about staying or studying in north campus (A part of Delhi University) is that, you find innumerable places to eat. They range from the local Cholla-Kulcha Waala, the small stalls serving hot steamed Momo’s to the fancy well lit up cafes at Hudson. But having stayed and studied here for over a year and a half I have come to realise that there are very few places which serve you good coffee. The obvious exceptions being Costa Coffee or Barista. However, these big coffee shops fail to qualify as your daily dose of ‘chai’ or ‘coffee’ since you’re living on a student budget and are perpetually trying to save money.

So, I went on a quest to find a place where I would get a piping hot cup of well-made coffee. To my rescue came, ‘Raju Coffee Waala’ who is interchangeably known as ‘Raju Maggie Waala’. Situated on the Chatra Marg, right outside the Law Faculty, Raju makes the best coffee I’ve had in North Campus. What sets Raju apart from the various other chai/coffee stalls is the fact that his coffee is hand beaten. This is the reason behind his coffee being Frothy, Light and Flavorsome. In addition to this, he sprinkles some coffee powder on the top to give it that extra kick, making his coffee the best in the neighbourhood.

Raju Suri or Raju Bhaiya understands the relevance of marketing and in an attempt to increase his sales, he has devised an addition to his normal cup of coffee i.e. a cup of ‘light coffee’, for those who love having their daily dose of coffee but don’t like it strong.

So, the next time you’re wandering the streets of Kamla Nagar /aimlessly driving by this beautiful university road or walking back from a tiresome day at college. Be sure to stop and pick up a cup of piping hot coffee at Raju Coffee Waala.

Timings: 10:30am – 6:00 pm

Rate: Rs. 15/cup

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on January 19, 2015 January 19, 2015

Spaghetti Kitchen – “Make Your Own Pasta” Festival

By Nikita Saxena

A few days ago I had the opportunity of paying a visit to Spaghetti Kitchen and trying out their latest offering to all Italian foodies alike, “Make Your Own Pasta” Festival. Situated in a plush corner of the Pacific Mall in the Tagore Garden locale, the restaurant and its other branches in the National Capital Territory region (such as Noida, Gurgaon Sector 29, and others) and the country are offering its clientele a chance to mix and match their pastas, right from the pasta type to the sauce and the choice of vegetables and meats to be added. Upon reaching my destination, Mr. Govind, the area manager for the North India zone, guided me graciously through the range of various culinary choices as provided in the new menu specially crafted for their festival, which aims to cater to all kinds of choices, and to avoid the miscommunication and consequent confusion between chefs and their customers. Thus, it also provides a much welcome break from the monotony presented by the standard pasta menu, and helps bring about new food innovations as well. The festival started on the 15^th of December last year and is continuing well into the new year, till the 31^st of January.

Spaghetti Kitchen has an open-air kitchen and bar, which is certainly an added bonus for the curious mind and the hygienic consumer. The restaurant certainly scores well on the ambience, with the semi-rustic Italian interiors, comfortable wooden decor, and the soft relaxed lighting all complementing each other. The music was neither too overwhelmingly loud nor exceedingly soft, and comprised mainly of upbeat Italian folk music and other lively global tunes. After much consideration, Mr. Govind suggested that I go about the festival by sampling random combinations, much in the fashion of a blind taste test, and then decide whether the experience was worth it. My pasta journey started off on a sumptuous note, with a complimentary basket of different types of breads fresh from the oven. They were deliciously moist, crisp, and whole wheat in their composition. In no time the meticulously put assortment of breadsticks, flavoured round breads, and soft miniature buns was over, along with some strawberry and kiwi flavoured margaritas, which were sweet, light, refreshing to the palate, and ample in their natural taste, with an ingenious sprinkling of sugar on the rim.

The servers were well-spoken and served me small but adequate portions of each combination to sample so as to minimize wastage, after describing to me the ingredients and the cooking methods used in making each dish. I first tried the penne pomodoro piquante, a classic red sauce pasta preparation cooked in balsamic, and topped with burnt dried chillies and capers. It was earthy and tangy in its aroma and taste, and was neither too hot nor too spicy. Next I had the blackened chicken alfredo fettucine, a white sauce pasta which was super cheesy, soft and easy. This dish came with a very liberal but proportionate serving of braised chicken, which was tender, juicy, and crispy, and was cooked and spiced to perfection, and is simply a delight for the non-vegetarian fine diner. I was served a marinara next, a red sauce pasta dish comprising of the whole wheat spaghetti, which was a much needed healthy twist in my Italian indulgence, and wholesome in flavour and pleasant in texture as well. The marinara, as the name suggests, comprises of calamari (a fried squid preparation) and other mixed seafood, and contains pickled onions, olives, and capers in addition to its non-vegetarian components. It was certainly a different kind of Italian delicacy, and added zest to my culinary experience in the city of Delhi where you mainly get vegetable or chicken variants of pasta. The seafood was wonderfully incorporated into the dish, and while none of the pungent smells that one associates with fish was present anywhere, its unique taste and aroma were intact.

I had the pesto feta next, a vegetarian pasta dish cooked in the classic Italian green basil and garlic infusion as the name indicates. It was rich and creamy, delightfully refreshing to the taste buds, and topped with chopped cherry tomatoes, pine nuts, and melting chunks of feta cheese. The pasta type used in making the pesto feta was the farfalle, which literally means “butterflies” in Italian and is distinguished by its bow-tie shape. The classic carbonara followed after this, made with spirelli pasta cooked along with farm fresh ham and bacon in a thick egg and white cream sauce. In the meantime, I had a steaming hot cup of cafe mocha, which was light and frothy throughout, and abundant in its aroma and flavour. Since I am partial to extra milky and substantially sweetened caffeinated beverages, the cafe mocha was a light and nice accompaniment in the middle of my meal. I concluded my journey of pastas by thoroughly relishing the smoked vegetable white sauce pasta cooked with bell peppers, zucchini, and other vegetables along with penne pasta in alfredo sauce. I had another round of beverages, and enjoyed a virgin mojito and a cold coffee mocha with equal gusto. The mojito was served in a tall glass with a straw and diced lemon, and was minty, cool, and revitalizing after all the heavy eating. It was garnished with fresh mint leaves and crushed ice on the top which gave it a vibrant slushy zest. The cold coffee was much similar in its presentation, and was an easy-to-sip slush of milk chocolate and coffee blended together in perfection.

On Mr. Govind’s suggestion, I tried some other specialties off Spaghetti Kitchen’s standard menu. The all vegetable pizza proved to be something that I came back for second helpings. Staying true to the original Italian thin crust pizza, the slices were toasted to a nice light brown with plenty of mushrooms, herbs, corn, olives, sundried tomatoes, and bell peppers as topping and melted cheese. While it certainly differed from most deep dish and thick crust pizzas as made by commercial food chains such as Pizza Hut and Domino’s, it was a much better gastronomic experience with its crunchiness and earthy flavours. I was introduced to the brilliant head chef, Mr. Ajay Verma, and thanked him for his wonderful food creations. Much to any foodie’s delight, I made a grand finish with a sumptuous dessert course. The sizzling brownie satiated my sweet tooth with its marvellous presentation, rich flavours, and warm, gooey texture. It consisted of a soft chocolate brownie, topped with a scoop of vanilla ice cream and dried fruits and nuts on a hot iron pan. My server brought it on the table along with a small pot of chocolate sauce, and poured it all over the dish, and one can only eat the end result to believe it. I also had a small croissant, which was oven fresh crisp on the outside and buttery on the inside. Finally I tasted the tiramisu, which had a soft creamy consistency and a slightly milky and sweet taste all through. Staying true to the classic version, this tiramisu was also coffee flavoured, and was served in a huge glass with coffee powder sprinkled on the top.

Spaghetti Kitchen was a whole new eating out experience, and I highly recommend everyone to go and try out their pasta festival. It is a novel concept with a lot of potential, and an opportunity that should not be missed by any Italian food lover currently in the city. It is a fine culinary experience, one that will leave you and your taste buds comfortably warm and fully satisfied by the end of your visit. So go and visit your nearest Spaghetti Kitchen outlet now, and indulge yourself in some heavenly pasta goodness.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on January 17, 2015

Kala Burger Wala

By Simran Kaur Kainth

West Delhi is said to be the hub of amazing food joints .Every Street and corner is famous for one or the other food speciality of its own. One such fantastic street joint situated in Subhash Nagar is Kala Burger Wala. People who lives around this area has amazing memories attached to this place. KBW was started by Joginder Singh, a small vegetable seller back in 1990 who sold burger at Re 1.

Since then it has become the most well known joint in the locality. As the name suggest KBW is famous for its vegetarian burger. Priced at Rs.40, the burger served here is simple yet finger licking. As we all know, usually burger is prepared with fancy dressing and toppings but KBW likes to keep its burger authentic, rich ,tummy filling.

The round buns are fried on tawa untill crisp, a sizzling aloo tikki is stuffed in along with big slices of fresh paneer. Thinly sliced cucumber and onion is placed inside the bun and drizzled with generous amount of masala. Guess what ? your snack is ready to digg in. The moment you take the first bite, the soft paneer and aloo tikki dissolves in your mouth. The taste of veggies refreshes you and you actually forget about the calories !

The sour green chutney prepared with anardana ,mint, green chillies and coriander is mixed with sweetness of red saunth and is served along with this snack which is Singh’s wife’s own recipe. Entire joint is run by the team work of the family. One can see the family members rolling the doughs of tikkis and handling the kitchen and counters.

With time and stiff competition , KBW added vegetable rolls, spring roll, momos and noodles to its menu .But frankly , customers rarely order these dishes from the menu. The Tikki Burger is what people are fond of.

Thus, a great value for money, however, you may find parking problem but suits best as a takeaway joint. Definitely ,a great option for vegetarians that stumps you on your very first visit.

Anubhav Sapra

http://www.delhifoodwalks.com

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.

Anubhav Sapra

http://www.delhifoodwalks.com

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.

Anubhav Sapra

http://www.delhifoodwalks.com