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Hira Lal Chaat Corner

From past 100 years, this little joint is serving variety of delicacies.  This place claims to invent a chaat. Surprisingly its neither deep fried nor oily. It is rather refreshing and healthy, as it’s all fruit. Don’t confuse this with any normal fruit chaat, Kulliya Chaat is no ordinary chaat.

Asking about the idea of kulliya chaat, the owner said, One day I was experimenting by hollowing out the potato and filling it with spices and lemon juice, it tasted nice and I started selling it along with our other items.

The word Kulliya is suppose to have been named after the “Kullhad”. Kuliya or Kulle is fruit and vegetable cups that are scooped out of its flesh and then filled with flavored stuffing. The Kulliya Chaat is a quintessential street food sold in Old Delhi.

This wonderful edition of Fruit Chaat is great in taste and has an impeccable flavor. The fruits induces freshness, while tangy Chaat Masala gives it a marvelous flavor.

Not to forget, the lemon juice balances the overall sweetness and makes it more delicious. They add boiled Chickepeas and fresh Pomegranate seeds. The crunchiness of Pomegranate contrasts with the softness of fruit cups and gives it a zesty tang.  As more and more customers appreciated this Kulliya Chaat, they experimented it further and added a whole new range of fruits and other ingredients to make the Chaat more flavorful.

Today, boiled potato can be substituted with sweet-potato, watermelon, apple, orange, banana or cucumber. The Chaat can be customized further and can be made extra spicy, tangy or a bit sour.

They serve various items which include pav bhaji, aloo chaat which is yet another popular item in their menu. Cube shaped potatos are fried twice for the crunchy texture and wonderful taste. Also they serve, burger but there’s a catch the tikki’s are made with sabudana which increases the health element as well as the taste.

So when are you going to chawri bazar, for the lip smacking and healthy kulliya chaat?

 

Location : 3636, Gali Lohe Wali, Chawri Bazar, New Delhi

Cost for two – Rs 100 (Approx)

 

A food enthusiast, who loves to explore new and hidden gems in the city and try different cuisines.
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Malaysian Food tasting and Masterclass at Tamra

Malaysian Food tasting and Masterclass at Tamra

By Aisha Bhattacharya

Tamra the new all day dining at Shangri-La’s – Eros Hotel, New Delhi hosted an exclusive masterclass with Chef Muhammad Lisarani from Shangri La Kuala Lumpur to kick off the Malaysian Food Festival from 23 to 31 May 2015 in association with Tourism Malaysia and the Malaysian High Commission.  

 Chef Muhammad Lisarni modestly told us that he hasn’t been with the Shangri-La group for long. Only 11 years.  Specializing in Malay cuisine, he has played an integral role in the production of the Malay kitchen at Shangri-La’s – Eros Hotel, New Delhi’s sister hotel in Kuala Lumpur.

 Chef Muhammad’s cooking style is based on traditional methods showcasing simplicity, freshness and natural textures, which are imbued with cultural influences. He has an ingenious knack for concluding and summarizing the characteristics and uniqueness that Malay cuisine has to offer. His passion for cooking is visible in his meticulously prepared and skillfully presented dishes.

 Chef Muhammad is all set to delight guests at Tamra by adding a contemporary touch to the food preparation, set up and presentation while preserving the authenticity and originality of the dishes. With Chef Muhammad at the helm, guests can expect a delectable dining that is bound to impress even the most discerning palate.

Chef Muhammad’s Masterclass had us witness the process of preparing exquisitely spiced Chicken Satays and a chicken in spicy coconut turmeric gravy called ‘Ayam Masak lemak Cili Padi’ which was accompanied by a fresh raw mango salad. 

Raw Mango Salad My impressions of the Malaysian food festival – as we attended it were to essentially draw comparisons between Thai, Indonesian and Malaysian food. The most striking difference is the liberal use of sugar. Most dishes that we are familiar with like the chicken satay is made different in Malaysia due to the use of Sugar and lemongrass. The flavours are new and refreshing and keep you asking for more. There were many interesting things on the buffet – live grills, salads, soups, main courses and all spread out over the various cooking theatres in the massive space that is Tamra.

 The Malaysian food festival features a wide variety of Malaysian specialties ranging from exquisite appetizers to traditional dishes. Chef Muhammad Lisarni from Shangri-La Hotel, Kuala Lumpur wishes to bring the most authentic Malaysian gourmet flavours to guests through a rich array of local delicacies for a gastronomic sojourn at Tamra.

 Malaysian FoodGuests will be able to savour various Malay cuisine flavours crafted by Chef Muhammad Lisarni, such as Kerabu Udang Dengen Soohoon (Prawns and Glass Noodle Salad), Serunding Ayam (Spicy Dried Chicken Floss), Sup Sayur Cendawan (Plain Oyster Mushroom Soup), Ayam Masak Lemak Cili Padi (Chicken in Spicy Coconut and Turmeric Gravy), Sayur Munir Goreng (Stir Fried Mix Vegetables with Coconut Gravy) and Terung Goreng Bersambal (Deep Fried Eggplant with Chili Paste).

Drawing inspiration from the streets of Malaysia, Tamra has set a festive tone with red lanterns, dream catchers and hangings. This food festival is a voyage designed to transport the diner to the beautiful country of Malaysia. Live carts stationed in the restaurant’s cavernous halls housing authentic delicacies, such as Chicken Satay and other signature dishes, capture the essence of a Malaysian marketplace.

 The food festival must be tried for being something new and also because when the venue is a place like Tamra, you don’t need excuses to go.

For reservations, please contact (91 11) 41191010 or email foodandbeverage.slnd@shangri-la.com

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.