Tag: foodie

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A GLIMPSE INTO BENGALI CUISINE, LIFESTYLE AND CULTURE

 

During our Kolkata food tour, our quest to understand the Bengali way of life a little more closely through its food, cultural anecdotes and references led us to the warm, genial and amusing company of a wonderful Bengali couple who were clearly ardent foodies. Restaurateurs Piyali and Sunando Banerjee, have translated their passion into profession through their culinary venture named Hanglaatherium. So brace yourselves for some amazing insights, great company, endearing interaction and of course some delicious food. The agenda for the day was to visit to a local market to learn about the Bengali cuisine essentials and to try a usual Bengali meal. Hence we started with a visit to the Gariahat fish and vegetable market. It is one of the city’s oldest and biggest market. Fish is the star element of the rich and vibrant Bengali cuisine. It is an indispensable part of the daily meal and such is the craze that more than one preparation graces the average Bengali lunch platter. Their cogent love for fish gets reflected in the busy and the chaotic scene at a fish market where their enthusiasm peaks as they select the best catch for the day. As we stepped inside the walled precincts of the Gariahat Fish market with our host Piyali, a regular visitor to this place, we were thrilled by the sight and smell of the mind boggling variety of live fishes. Piyali walked us through the common spices that preferred for daily cooking. There were Rui, Katla, Pomfret, Bhetki, Tryangra, Illish, Magur and many more. Piyali’s deep knowledge about the nitty gritties of the cuisine and her enthusiasm to acquaint us with the same made us fall in love with the experience. As we made our way through the sea of fishes, we got enlightened about their uses and benefits. Apart from getting familiar with the identities of the fishes, we also came to know about some socio cultural contexts involving these fishes. For example we learnt how the rui or katla fish is a mean of cementing the ties between the bride and the grooms family. In due course of the conversation we also came to know about the two categories of Bengalis, i.e the Ghotis and the Bangals, their prolonged underlying rivalry that has spilled even onto the football fields and their different culinary preferences in spite of having the common ingredients landscape being the same. From fish section we went to the vegetable section to learn about the favourite picks of the people of Bengal. We came to know that the Bengalis are equally fond of vegetables and the cuisine has iconic range of vegetarian delicacies too. Piyali showed us some of the usual fares like Pumpkin, it’s flower, plantain stem and blossom and some of the unusual yet coveted fares like maan kochu, different kinds of leafy greens vegetables etc. After that insightful market visit it was time to head to her home to taste a basic breakfast fare of luchi, sada aloor tarkari, begun bhaja and rosogolla. But before that Piyali’s spouse Sunando took us to a nearby crowded eatery selling an interesting thing called Patai Porota. As the name suggested, it was a flatbread that had borne the brunt of ruthless palm beating. The resultant fluffy and flaky mass is eaten with yellow pea curry or some sweet stuff. It was tasty but not outstanding. On reaching their home we were joined by one of their close friends Avijit dada. All the walking had made us quite hungry. Piyali quickly whipped up the sada aloor tarkari using just three to four ingredients. Sunando fried the luchi and soon the table was set for the meal and a hearty conversation. The subtle and soulful meal was accompanied by an amusing conversation about some of the quintessential traits and idiosyncrasies of the Bengali people. So there were the references to Borolin antiseptic cream, Dim paruti, Sunlight detergent bar, Horlicks health drinks. We are so grateful for this endearing encounter full of food and cultural connotations.

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Mysore food tour part 1

Namaskara! Today we are headed to the cultural capital of Karnataka which is Mysore. Mysore, officially known as Mysuru is the second largest city in the state of Karnataka. According to hindu mythology, Mysore was ruled by the demon Mahishasura, known as a buffalo-headed monster. It is apparently said, that the demon used to terrorise the local population and in response to their prayers to save them from the demon, goddess Parvati took birth as chamundeshwari and killed the demon on the top of the Chamundi hill. Thus, the city got its name as Mysore.
Our food journey started with Keerthana accompanying us.

Along with Keerthana, we headed to the famous Mylary Agrahara and tried their Mylari dosa. It is really soft in its texture served with coconut chutney and onion sagu. The softness of the dosa filled us to the brim and we then headed towards Amruth Veg. Here we tried a combination of three different dosas also known as the Amruth special dosa. These were Ragi masala dosa, pudi masala dosa and plain dosa served with vegetable sagu, chutney and loads of butter! The meal was followed by a yummy frothy and strong filter coffee. Keerthana, later introduced us to Mallige idli, these are soft, spongy aromatic idlis got its name due its texture and resemblance to jasmine flowers.
Our next destination was Hanumanthu hotel, a pretty old establishment. Well, 1932! You can imagine how old it must be! We came here to try their famous mutton pulao which is cooked from bullet rice and mutton fat.
Further, to try the rural food of Karnataka, we went to Uncle Loobo’s- Sugi mane. We had an amazing experience learning how to cook Ragi Mudde. Moreover, you get to have a totally authentic experience as the food is served on banana leaves. We had the amazing keema sambhar which was served with minced meatballs and had to be consumed with little bites of Raggi Mudde. Having Raggi Mudde, only makes us realize how we are slowly coming back to our roots as we try to cure various lifestyle diseases, like diabetes. Ragi or finger millet is a staple rural food of Karnataka which is consumed frequently.

To try some classic home-based Karnataka dishes we visited, Anima Madhva Bhavan. Here we tried their, well-known heritage platter which is served without any onion and garlic. The platter consists of paddu, these are steamed rice balls and they are deep-fried served with coconut chutney. The next item is, nucchinunde these are dumplings made up of lentils. This was followed by gojjuvalakki, a popular breakfast dish prepared using beaten rice with rasam powder and tamarind. The meal ended with ghodi payasa, which is cooked broken wheat kheer.

We then headed towards, Guru Sweet mart for Karnataka’s one of the most loved sweets Mysore Pak, which is made up of gram flour, ghee, cardamom, turmeric and sugar. This was originally invented in the royal kitchen of Mysore by Kakasura madappa. The sweet dish later went on to win the hearts of many!

A great day spent exploring food and traditions ranging from the best Malhari dosa to the creamiest Mysore pak which simply melts in your mouth! Go try and we’d love to know your experiences with the city of culture, Mysore.

Places Visited:

Mylary Agrahara

Agrahara Fort, Karnataka, 67/4, Sayyaji Rao Rd, Agrahara, KR Mohalla, Fort Mohalla, Mysuru, Karnataka 570004

 

Amruth Veg

42, Dr. BR Ambedkar Road, Chamarajapura, Chamaraja Mohalla, Mysuru, Karnataka 570024

 

Hanumanthu Hotel

1720, Akbar road, Mandi Mohalla, Mysuru, Karnataka 570001

 

Uncle Loobo’s- Sugi mane

Near Speech & Hearing Circle, Bogadi main Road, Bogadi, Mysuru, Karnataka 570007

 

Anima Madhva Bhavan

12th Cross Road, Gokulam 2nd Stage, Vani Vilas Mohalla, Mysuru, Karnataka 570002

 

Guru Sweet mart

Shop No: 1, Devaraja Market Building, Near K.R. Circle, Sayyaji Rao Rd, Devaraja Mohalla, Mysuru, Karnataka 570001

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Dettol Delhi Street Food Awards 2018

And the winners are-

  1. Aloo Tikki: Natraj Chaat, Chandni Chowk

Having served generations of Dilliwaale since 1940, Natraj Chaat is one of those places in town that has managed to retain its authenticity throughout the decades. It is only with them that simple chaat delicacies like Dahi Bhalle and Aloo Tikki have managed to become almost a heritage item in the heart of Old Delhi.

  1. Gol Gappe: Ashok Chaat Bhandar, Chawri Baazaar

You cannot talk about food in Delhi without talking about Gol Gappe, and someone who’s the best in the city for this snack is Ashok Chaat Bhandar. It serves up some of the most delicious mouthfuls of this tangy delight that you can find in the National Capital Region.

  1. Papdi Chaat: Shri Balaji Chaat Corner, Chandni Chowk

Located in the heart of the bustling streets of Puraani Dilli, Shri Balaji Chaat Corner’s Papdi Chaat is just the right kind of crunchy with balanced sweetness and their Dahi Bhallas are beautifully done, melt-in-mouth satisfaction. All in all, their dedication to doing simple things right wins hearts!

  1. Samosa: Chaina Ram Sweets, Chandni Chowk

Come holidays, and you see rows and rows of people lining up in front of this legendary outlet for their (extra) ordinary samosa! While this place is mostly known among the locals for its perfect sweets, the occasional passer by knows that their samosas are to die for.

  1. Banta: Vedprakash Lemon, Chandni Chowk

No matter what age you are or what the weather is like, whether you’re a regular visitor or a first-timer, Vedprakash Banta brings relief the tired body like nothing else. This drink is best enjoyed in the scorching heat. Their unique masala combination pumps life into the hustle-bustle of the city!

  1. Momos: Dolma Aunty, Lajpat Nagar

It is said that Delhi’s favourite street food, momos, came to the city with Dolma Aunty, and since then, the humble street-side vendor has established what a happy plate means to us.  The chutneys with the momos are particularly zingy and spicy. Dolma Aunty’s momos will always be the city’s first and last momo love.

  1. Chole Bhature: Chacha Chole Bhature, Kamla Nagar

Oh how we envy North Campus, Delhi University student but for a very specific reason! Chacha Chole Bhature has been a local favourite amongst Kamla Nagar residents and DU students, but when it comes to taste, nobody makes this North Indian fried favourite like them.

  1. Rajma Chawal: Jain Chawal Wala, Connaught Place

Rajma Chawal is very close to the hearts of those from Delhi, and always has some homely nostalgia and love attached to it. This lovely little street corner in the colonnaded centre of the city brings us a hot plate of nutrition and protein to us and makes it always feel like a Sunday afternoon at home.

  1. Bedmi Poori: Shyam Sweets, Chawri Bazaar

Bedmi Poori might be easily available but not everyone can get the sort of freshness with the dal-stuffed poori and the tanginess of the aaloo as Shyam Sweets. They have been bringing the perfectly authentic taste of Bedmi Poori to the heart (or stomach?) of Delhi since decades.

  1. Nagori Halwa: Shiv Mishthan Bhandar, Chandni Chowk

The only disappointment this legend holds is the possibility of its beloved Nagori Halwa, made freshly every morning in massive amounts, running out by noon! Have a hearty breakfast with the piping hot Nagori Halwa at this lovely restaurant and you will be left craving for it every morning.

 

  1. Parantha: Moolchand Paranthe Waala, Moolchand

How to make staple food like paranthas mind blowing? Moolchand Paranthe Waala is able to accomplish precisely that. Their crispy layers of scrumptiously buttered paranthas have made them a popular present day legend when it comes to authentic Delhi food.

  1. Kulfi: Roshan Di Kulfi

Karol Bagh – For anyone who has to face the blatant rush of Karol Bagh at absolutely any time of the week, the thought of Roshan Di Kulfi stands out like a calming consolation. Served perfectly with Kesar Rabri, this place is a go-to even in the coldest of the weathers.

  1. Nihari: Kallu Nihaari, Turkman Gate

Kallu Nihari overlooks the magnificent Jama Masjid and the Nihari looks deceptively like a simple dish garnished with shredded ginger and sliced green chilli, but the first taste of it will make you realise the reason behind the hundreds of people patiently waiting everyday for this difficult-to-be-perfected delicacy.

  1. Paan: Gupta Paan, Connaught Place

Gupta Paan, popularly known as Odeon Paan, has changed the way the city has looked at paan over the years. Introducing Ice Paan, Fire Paan, Chocolate Paan, and various other paan variations, Gupta Paan is not your average street-side tobacco seller.

  1. Seekh Kebab: Qureshi Kebab, Jama Masjid

Think of Qureshi Kebab and the immediate picture in your mind is that of biting into a juicy, tender, perfectly cooked piece of kebab. Located amongst a throng of excellent kebab-sellers, Qureshi Kebab is yet another outlet which wins over because of their effort and ability to leave a tummy happy.

  1. Chai: Singing Tree, CR Park

Delhi stays alive because of its tea sellers, and Singing Tree, CR Park, is a breather for anyone who happens to pass by. With tens of variations of street-side tea on the menu, this humble chai stall is a manifestation of all that a chai-break is meant to be: conversations, music, coming across acquaintances, the shade of a tree, and delicious, delicious tea.

  1. Kachori: Fateh Ki Kachori, Civil Lines

The name of the place itself is love for us. Again, something as central to street food as kachori is difficult to make in a way that it sets itself apart, and Fateh Ki Kachori, in all its humility, has done it for so long and for so many with its tasty topping of chole and chutney.

  1. Pakode: Khandani Pakode Wala, Nauroji Nagar

Khandani Pakode Wala does not only bring a twist to the regular pakoda by introducing varieties, but also makes sure that their food carries with it, a sense of homeliness and warmth. It is, truly, “khandani”, and has many a person’s evening on a rainy day or Monday.

  1. Chole Kulche: Lotan Kulche Waala, Chawri Baazaar

This vendor has been running on generations of love for the quintessentially Delhi dish – Chole Kulche. It embodies everything that the authentic dish is supposed to be, while also catering to an everyday Delhiite’s taste buds with its uber spicy chole and soft, heavenly kulche.

 

Special Category Awards

 

  1. Hall of Fame: Old Kheer Shop, Chandni Chowk

The name of this place carries with it, not just the thought of the sweetest dessert, Kheer, but also its tradition. You can taste generations of effort and love put into making this sweet dish so central to North India, in their little bowls of happiness!

  1. Women Food Entrepreneurs: ILHAM Afghan Cuisine

ILHAM is an initiative to provide financial stability to Afghan women who have settled in Delhi as refugees from Afghanistan. Supported by ACCESS, the venture has been received warmly by the public in the nearly one and a half year since its inception. Besides catering for events and other orders, these women also bring their extensive Afghani culinary knowledge to the table. They have been trained by ACCESS in entrepreneurship, and their story is as inspiring as it is heartwarming. We can’t wait to see how successful these ladies will be in the future!

  1. Best Street Food Fusion: Rajiv Bhai Ke Special Pizza Omelette, Palam Extension

This East meets West combination is as delicious as it is Instagrammable! Combining the desi street-side omelette with pizza toppings, makes this fusion dish unique, appetising and pretty perfect.

  1. Trending Street Food: KB Chaat’s Moonglet, Karol Bagh

When it comes to innovation, KB Chaat has made sure that street food does not only represent the usual varieties, but also always evolves with times. The Moonglet, a Moong Daal Omelette, is a fluffy dish stuffed with a variety of vegetables. This place is a saviour for creating a vegetarian omelette, making it the talk of the town.

Photo Album- https://www.facebook.com/pg/DelhiFoodWalks/photos/?tab=album&album_id=1766752270075313

Anubhav Sapra
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
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Ganesh Restaurant  

A mix of places old and new, Karol Bagh is a foodie’s dream come true. One such iconic eatery you must try out in these narrow lanes is Ganesh restaurant. Established 68 years ago by Sri Harishchand, Ganesh restaurant is famous for its delicious fried food.

Interestingly, every food at Ganesh restaurant is exclusively fried in mustard oil which kind of makes them special in their own way. Besides its flavoursome food, the restaurant is also famous or infamous for their skill of putting hand in boiling hot oil and taking out the fried delicacy with their bare hands. This technique was first started by late Sri Prem Kumar who would fry food while entertaining the customers. Now, it is his son Deepak who is following the legacy and keeping the customers enthralled with this unique talent.

Sri Prem Kumar

Their most outstanding dish is sira fish which is first marinated with besan, and then fried until it is crunchy and golden.

The coating of the fish is mild, so that the original flavor of the fish could be enjoyed. This mouthwatering dish is served with finely chopped onions, mint chutney and a slice of lemon.The fried fish melts in the mouth in no time.

According to the owner the coating is kept light so that the meat of the fish could be enjoyed by the people instead of a heavy layer of marination which may overpower the sira fish.

The type of fish changes according to the season. During the summers, people are treated with singara fish and when it comes to chilly days they are served the surmai fish. The owner claims with confidence that the fish is fresh and best because it comes from the best sources in India like the banks of Orissa and Gujarat.

Another winner of the wide range of menu is egg pakora , which is also marinated with various spices and the whole egg is deep fried until it is beautifully golden brown.

And if you are a fan of chicken then don’t forget to try their finger-licking Afghani chicken, keema naan and korma .

The iconic eatery is often too crowded in evenings especially in winters. When you are craving for some hot steamy food to strike out the hunger, Ganesh restaurant is the way to head.

Location : 2298, Chowk Gurudwara Road, Near Punjab National Bank,

Karol Bagh  (Arya Samaj Road )

Timings : 5:00pm-11:00pm

(closed on Tuesday)

Cost for two : Rs.300 (approx)

 

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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)

 

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Al Nawaz- Mummy ke kitchen se Meridian tak

Al Nawaz

By Anubhav Sapra

At the age when most youngsters are looking for a safe and cushy job with a handsome salary, there are very few who are passionate enough to take the bold step to realize their dreams. Last week, I met two young, passionate entrepreneurs – Apaksh Gupta of Smugglers restaurant in Hudson Lane and Chef Shahnawaz of Al Nawaz Restaurant in Abu Fazl Lane, Zakir Nagar.

unnamedIn this blog, I would like to cover the story of a man who started his journey, as per his words, from “mummy ke kitchen se Meridian aur Meridian se Al Nawaz tak”. Chef Shahnawaz started his career from Meridian Hotel and left the job in 2010 after getting an opportunity in Melbourne as an Executive Chef. However, due to visa issues, he could not make it to Melbourne kitchen. He was recommended by the owners of Swagat to work in a restaurant in Toronto as the Master Chef. But his mother asked him to work in India and he declined the offer. Then he briefly worked with the Gujrals of Moti Mahal in Chandigarh.

With a strong conviction about his art of cooking, he started his second innings with a small degh of 1 kg biryani at Khalilullah Masjid in Zakir Nagar. Our host for the Lucknow food tour, Saira Mujataba, a self confessed biryani freak was regular visitor to Nawaz’s biryani shop in her student days. Believing in luck, Nawaz used to buy basmati rice from a particular shop in Maharani Bagh every time to cook his special biryani. People got addicted to his biryani slowly and in such large numbers that the biryani degh became too small to cook biryani for everyone. He purchased a degh from Jama Masjid but that became small too and finally he ordered a special biryani degh from Moradabad. He graciously admits that, he could not afford nine hundred rupees to buy an iron stand used to take out biryani from the degh and had to compromise with a self made stone stand, which he picked up from the street side.

Later he moved to Okhla main road, and opened a new restaurant by the name of Al Nawaz. He claimed to introduce Anmol Chicken, chicken with loads of cream and butter. I went there with another foodie friend last year and found it simply delectable. Soon, his Okhla shop also became quite small and in May 2013, he shifted to the current address in Abu Fazl Enclave, next to Jamia Police station.

20141102_191200I had Nawaz’s special kalmi kebab( 4pcs for Rs 270), juicy and succulent leg pieces, mutton burra( 4 pcs for Rs 270), roasted perfectly, big but soft pieces of fish tikka( 5 pcs for Rs 300) and mutton nahari(half plate for Rs 360). But I liked his Chicken biryani(Rs 250) the most which is served with red spicy chutney. I was told that, many people cook biryani in their homes and visit Al Nawaz especially for the chutney, which works as a salan for the biryani. His biryani has a mix of flavor of Hyderabadi, Awadhi and Kolkata style. I believe this is the reason that his biryani suits everyone’s palate.

I am waiting for the day when Jamia Metro Station will finally start functioning and I can frequently visit Al Nawaz for his Biryani.

Anubhav Sapra
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