Posted on December 5, 2015 December 5, 2015

Kashmiri Kebab Wala

Where – T-point Phatak Teliya, Turkman Gate

The raging debate on ‘intolerance’ in the country has taken the country by storm. However, far away in foodie land what remains unaffected is the food of Old Delhi. Such a relief! The buff kebabs are grilled to be savoured by the food lovers of Delhi without any discrimination.

A family from East Pulwama, Kashmir has been selling buff kebabs for the past 74 years in Turkman Gate, at a temporary set up, near the scrap market. Every winter, towards the end of November, this family travels to Delhi to sell kashmiri kebabs, just for four months. The shop which is open between 12 noon to 10 pm is located at the T-point of Phatak Teliya, Turkman Gate.

Started by Ghulam Mohd, the little shack is now run by the father son duo- Md. Yusuf and Md. Bilal. His other two sons- Mustafa and Sameer sell the same Kashmiri kebabs at Motor Market, opposite Jama Masjid. Md. Yusuf sits besides the scrap of photostat machines with a grill and a small fan to churn the buff kebabs. While Bilal puts the minced meat over the skewer, Yusuf grills it to perfection.

From young to old, Yusuf seems to be everyone’s favourite. The bond is so strong that any localite, if in Kashmir, stays at Yusuf’s place. When I reached there, I saw a kid relishing kebabs straight from the skewers. Within few minutes, another man came who asked this kid to recognize Yusuf bhai. I have captured the joy of this little one relishing kebabs in a video as well (obviously, with his due assent and the guardian’s consent to it). In the words of Yusuf, it is the “mohabbat” of the locals here that acts as a pull for his family to come every year in the winters.

The kebab is a bit different from the regular ones we get on the streets of Old Delhi. The keema is red in colour, not finely grounded, and contains fewer spices. Md Yusuf brings his own spices from Kashmir; in fact even the garlic and ginger are brought from Kashmir. The kebab is not soft or melt-in-mouth kind, but it is flavoured with finesse. I loved it to the core and for a moment, I could relate myself with the little boy who stood there relishing kebabs straight from the skewer. If I was an Old Delhi child, that would be me! A plate which costs Rs 10 is served with radish and green coriander sauce. One can always ask for Romali roll which is just Rs 13 per roll. A seekh kebab is rolled on a romali roti, doused with chutney and slices of radish to create a bundle of happiness.

There is another Kashmiri Kebab wala who sits at Bulbuli Khana in Jama Masjid. He works as a peon in a school in Kashmir and will be here in Delhi in another week to grill kebabs for the locals. Eagerly awaiting his arrival as I dream of kebabs!

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 April 8, 2015

Best Kebab Joints in Delhi

11 Best Kebab Joints in Delhi and What to Eat at these Spots

Published in Little Black Book, Delhi

We’re big on food trails. We like to have you spoilt for choice. But, as North Indians, and Delhi residents, we’re all too aware of the popularity of the Kebab and the places that serve them. So, we did this. We asked the expert- Anubhav Sapra behind Delhi Food Walks. Here, they weigh in on their top 11 picks, and exactly what to order.

Qureshi Kebab Corner

Another hole in the wall establishment, they churn out the best Mutton, Chicken and Buff Seekh Kebabs in the business.

Where: Urdu Bazar, Jama Masjid

Contact: 9717326041

Karim’s

An iconic establishment, rumour has it the Jama Masjid outlet offers the best version if its fare. What we recommend? The mutton Seekh Kebabs. For a more comfortable, convenient and clean experience, try the Karim’s at India Islamic Centre.

Where: House no 16, Gali Kababian, Jama Masjid

Contact: 011 23269880

Majeed’s

Another Kakori hot spot, Majeed’s is a takeaway joint, so you can enjoy their succulent, perfectly spiced, cotton soft, pudina flavoured and the city famous Kakori kebabs in the comfort of your car and/or home.

Where: Shop 8 & 9, B 7, LSP, Vasant Kunj

Contact: 011 33105705

Bhaijaan Kebabs

This one only opens its doors at 4.30pm, so don’t try and make lunch plans. Affectionately named after the owner’s fathers’s nick name, no one does a mean Shaami Kebab quite like Bhaijaan does. By which we mean, the restaurant.

Where: Shop No 2202, Bazar Chitli Qabar near Jama Masjid

Contact: 9899145777, 9873425298

Kale Baba ke Kebabs

For the uninitiated, they’re popular for their Sutli Kebabs, kebabs so soft, they have to be held together with a twine of thread. You actually have to hold the thread tied over the kebab from one end, and it spreads on your plate, when unfolded. Sutli Kebabs are served on a green leaf, with radish and mint chutney.

Where: Sui Walana, Chitli Qabar, Bazar Matia Mahal, Jama Masjid

Captain’s Kebab

Most definitely a no-frills eatery, it won’t matter after one taste of the Galouti Kebab paired with their Ulte Tawe ke Parantha. They also home deliver, in case hygiene {and the sight of it} is TMTH.

Where: 3778, Autar Bhawan, Netaji Subhash Marg, Kalan Mahal, Darya Ganj

Contact: 09871595054

Ustad Moinudin Kebabs

For melt in your mouth, buff seekh kebabs, Ustad Moinuddin has magic in his hands, evident by his perfectly spiced, fatted, minced meat. These kebabs are served with onion rings, lemon and chutney.

Where: At the mouth of Gali Qasimjan, Lal Kuan, Ballimaran. This place is also famous by the name Sangam Biryani as Ustad Moinuddin’s son sells biryani in the day time.

Contact: 9891197023

Talib Kebab

Buff seekh kebabs and buff tikka served with onions and chutney. Their tikkas are truly delectable, soft and succulent small pieces, grilled on charcoal wood.

Where: Near the mosque in Zakir Nagar market.

Contact: 9891648787

Al Kakori Al Kauser

Evergreen for their Kakoris, their outdoor seating, and the many imported liquor stores around it, Al Kauser will make it to any and every Kebab list. Blame it on the consistent melt-in-your-mouth feature of the kebab, the perfect amount of spice, and the choice of it as a roll.

Where: 30, Vasant Place Market, Amar Shaheed Premnath Dogra Marg, Near Malai Mandir

Contact: 9810057786

Al Rashida’s

Tucked away in the by-lanes of Zakir Nagar, famous for its North Indian fare, you won’t know a Galauti until you’ve sampled theirs. Expect it to be a heavy meal, and we suggest a visit on an empty stomach. Don’t be scared by the amount of oil they use; try and look the other way, and just focus on how the kebab will melt in your mouth.

Where: Shop no 2, Main Road, Gali No 12, Zakir Nagar-Jamia Nagar

Contact: 011 66889062

Ghalib Kebab Corner

Equipped to seat but ten people, seems like they utilize all their resources in perfecting the Mutton Shammi Kebab. So much so, that they seem to sell out early in the evening. Also, bear with the staff if they seem hurried and/or rude; we suggest not to rile them up too much. You probably won’t have the time, those Shammi Kebabs are solid.

Where: Shop 57, Ghalib Road, Near Lal Mahal, Nizamuddin

Contact: 9810786479

If you want to take a curated food walk with Delhi Food Walks, get in touch with them here.

Alternatively follow them on Facebook here, and on Instagram @delhifoodwalks

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 October 7, 2014 October 7, 2014

Pat Chapman Grills the world

By Anubhav Sapra

Recently, I was invited by Barbeque Nation for their food fest – Pat Chapman Grills the world ( Oct 3^rd to Oct 14^th ).

Chef Pat Chapman is a celebrity chef, writer, and a man who brought Indian food to the UK. Inspired by barbeque cultures worldwide, Pat Chapman has created 14 fabulous marinades exclusively for Barbeque Nation. Here, I am listing down some of the exclusive recipes created by Pat Chapman for the event.

Yorkshire Lamb Patties

Ingredients-

Vegetable oil, Horserdish sauce, salt, chopped onions fried a level below golden brown, coarsely chopped parsley and lamb mince.

Method-

In a round mixing bowl, mix horseradish sauce and vegetable oil. Whisk well. Add fried onions and coarsely chopped parsley. Check seasoning. Season lamb minces with salt and pepper. Make round patties of 50 gms each and cook on pan grill. Serve hot with cool mayonnaise dip and crisp salad.

Hot Mail Thai Fish ( my favourite )

Ingredients –

Basa fish boneless, lemongrass paste, basil leaves, green chilli paste, fish sauce, refined sunflower oil and fresh coriander

Method

In a round-bottomed bowl, mix fish sauce (which according to Pat Chapman smells like socks), lemongrass paste, chopped basil leaves, green chilli paste and vegetable oil. Whisk lightly and add fish pieces. Let it marinate for 30 minutes. Pierce pieces with a skewer and grill over a medium charcoal fire. Serve hot sprinkled with chopped fresh coriander.

Jamaican Jerk Chicken

Ingredients-

Chicken drumstick, vegetable oil, muscavado sugar(brown sugar), cider vinegar, rum, pepper powder, nutmeg powder, cinnamon powder, salt, chopped onion fried brown, naga or scotch bonnet chilli, fresh thyme, garlic fried.

Method

Make diagonal cut marks on chicken pieces. In a round-bottomed bowl, add all the ingredients except chicken. Whisk lightly. Add chicken pieces and marinate for 30 minutes. Grill over a medium charcoal fire. Serve hot, sprinkled with crushed black pepper.

The grills were truly delectable, especially the Fish which was simply marvellous. I had my fill and tried other grills as well- Aztec Poblano Paneer, Spanish Valencia Prawns, Arabian Exotic Veggies, Chinese Sichuan chicken, Albuquerque Atomic Chicken. All of them had nice seasonings and textures. The drinks on the mocktail menu are interesting to try as well

I must say, it’s a good way to start the non-vegetarian journey after Navratras.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on May 27, 2014 April 26, 2015

Nizamuddin Food Walk

Nizamuddin Food Walk

By Anubhav Sapra

Delhi Food Walks organized a food walk in collaboration with Sair-e-Nizamuddin, a Self Help Group formed by the Aga Khan Trust for Culture. Historically known as village Ghiyaspur after the name of the then Delhi Sultan Ghiyasuddin Balban, this place was later named Hazrat Nizamuddin after the arrival of Sufi Saint HazratNizamuddin. The community represents a range of interesting cultures, traditions and values which are deeply rooted in its history. From the food practices to the religions and social norms that are followed, everything reflects the history of the community and its people.

The walk started with a visit to the Dargah of Hazrat Nizamuddin, the fourth greatest Sufi saint of Chishtiya order. The dargah is one of the most visited shrines of India and attracts thousands of followers of all religions and cultures.

Kit Care Kebab Corner: (Situated near MCD School)The owner, Ameer Hasan, was inspired by his father who was a chef in the Italian Embassy. Initially, he started with Chicken Soup, Mughlai Dishes, Chicken Tikka, Chicken Changezi, Paneer Tikka and ShahiPaneer. As time went by, new items were added to the list to cater to the needs of the public. Chicken Fry, SeekhKebab/Rolls and Roasted Chicken are a few of the new additions. The owner is planning to open a branch in Connaught Place.

Muradabadi Biryani: (Situated near Baoli gate of DargahHazratNizamuddin)The owner, MohammedMajid, started this restaurant in the year 2000. A resident of Moradabad, Western U.P, Majid got inspired by his father who was a well-known chef of Biryani in Moradabad. The fame that is father garnered motivated him to start a restaurant here in Delhi. He specialises in both chicken and beef biryani.

Mann PasandNahari or MeekuNahari: (Situated on Ghalib road opposite LalMahal) This place was started in 1990. Mr. Meekuwas a Delhite and he started the restaurant with Beef Nahari and NaliNahari. After the demise of Mr. Meeku, it was renamed ManpasandNahari. Today, Mohd. Akbar is the owner of the restaurant and specialises in the same dishes. Chefs in this restaurant have served the Saudi Foreign Ministry for 12 years.

Hussaini Hotel: (Situated next to the Mann PasandNahari shop)The owner, Mohd. Hussain, started this restaurant in 1957. He came from Meerut, a town in Western UP. Today, his son MohdYameen runs the restaurant. They specialise in dishes such as Paya, Daal, Kofta, Chaanp and Qorma. They are the pioneersof Sheermal in the Basti. Also, every Thursday and Sunday they cook a special Biryani for their customers.

Ghalib Kebab Corner: (Situated next to Hussaini Hotel on Ghalib road)The owner, Mohd. Hanif Qureshi started this restaurant in 1971. He was inspired by his family members who were famous chefs in Old Delhi. He invented a type of Kebab which he named after the famous poet ‘Ghalib’. He has recently introduced other dishes such as Qorma, Mutton and Chicken Seekh Kebab, Paneer Tikka etc.

Al-Rafiqu Restaurant: (Situated next to Ghalib Kebab Corner on Ghalib road)The owner Mohd. Rafique Qureshi started this restaurant in 1974. His family has been in the restaurant business for a long time. He specialises in Achari Chicken in the morning hours, Malai Tikka, Chicken Roasted/Tandoori, Fish Tikka and Mutton Qorma. Mr. Rafique is planning to turn his restaurant into a family restaurant in order to cater to larger groups of people.

Al-Quresh Hotel: (Situated on theMarkazi Market or Attar Street)Mohd. Iliyas Qureshi started this restaurant in 2002. Al-Quresh specialises in Chicken Masala, Handi Chicken, Chicken Qorma Boneless, Chicken Haryali Tikka, Chicken Reshmi Kebab, ChikenQalami Kebab.

Hussain Sweet Corner: (Situated opposite Markaz near HamdardDawakhana)The owner Hussain Ahmed started his confectionary shop in 1971. He learnt the process of baking confectionary from his uncle and when time came, chose it as his profession. He began with GajarKaHalwa, Imarti and GulabJamunall of which continue to be in demand till date.

Shams-ud-Din Paan Corner: (Situated next to Hussain Sweet corner)Mohd. Shams-ud-Din started this betel leaf shop in 1949. He came from Amroah district in Western UP. This was his ancestral business, which he has successfully carried on till date. His son, Shahab and Subair run the shop at present. They specialise in various Paans such as Meetha Special, Tobacco Special, Qimam Special and Sada Special.

We ended the walk on a sweet note with their Meetha Special! We thank Md. Asif and Md. Aamir of Aga Khan Trust for Culture for helping us organize a food walk in Nizamuddin. Delhi Food Walks will be having their second walk in the series of Nizamuddin Food Walks in the month of August. Till then, Happy Walking!

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on April 18, 2014 April 26, 2015

Kebab And Curry Festival @ Courtyard by Marriott

April 18th, 2014

Kebab And Curry Festival @ Courtyard by Marriott

By Anubhav Sapra

Event Details:
Date: 11th April to 20th April 2014
Time: 7pm – 11:30pm
Price: INR 1450 + taxes per person
Venue: MoMo Café, Courtyard by Marriott, Gurgaon
For reservations, call: +91 124 488 8444 / Ext 8245

Recently, I was invited by Courtyard by Marriott,Gurgaonto review their Kebab and Curry festival crafted by an imperial guest chef along with Executive Chef Ashis Rout. The evening started with an engrossing discussion with the Chef himself, whose expert understanding of the Hyderabadi, Awadhi and Kashmiri cuisines was astounding. He has spent substantial years in Kolkata, exploring its lanes for its food and spices.

RAJMA KI SHAMMI

My gastronomical journey started with Rajmake kebab which was followed by a slew of mouth-watering dishes like the Subz Sheekhampuri, Chapli Kebabs, tikka masala, Shikampuri kebab served with ulte tawe ka paratha, and Hyderabadi Mahi Rezaal.With Lucknowi spices running deep into the kebabs, the tandoor-cooked Murgh Nishapuri was among the evening’s favourites.

The green chutney that was served with the Kebabs added dollops of flavor to the already juicy and succulent Kebabs.The Chapli kebab, which is a traditional dish from the Pakistani cuisine, was exceptionally spicy and melt-in-mouth delicious. It had a nice lemony tinge to it. The only downside is that it is difficult to find good Chapli Kebabs in Delhi.

Among the curries served, I liked the Roganjosh – a perfect blend of spices and soft and succulent pieces of meat. The color of the curry was blood red, which comes from the Kashmiri dry red chillies used to prepare it. As told by the Chef Ashis, the signature spices for this dish are hing/asafoetida, fennel seeds and the dried ginger powder, along with a variation of a combination of cinnamon, cardamom, and clove. Yogurt is added to givea slight tanginess and texture to the sauce. There are no tomatoes added to the traditional dish, not even to enhance color.

The biggest disappointment for me was the Chicken Nahari. Nahari is usually made of Beef or lamb meat cooked overnight with spices at low flame, after which the meat becomes so soft that it simply melts in the mouth. Unfortunately, the chicken nahari served at the festival had big pieces which were not soft enough to melt and hence took the essence of the dish away.

For desserts, I had Kulfi and Makhane ki Kheer. The kheer was simply delicious and the crispy crunchiness of the Makhana felt great in the mouth.

The Kebab & Curry Festival is on till April 20, from 7:00 pm to 11:30 pm. Don’t miss it!

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on September 10, 2013 April 26, 2015

Barbeque Nations, Jangpura

There is no sincere love than the love for food

And this is precisely the reason I visited Barbeque Nations, Jangpura for dinner, yet again. Loyalty after all is a virtue. I still do not know if it is the glut of wood and open brick wall surface or the crowning blend of American, Mediterranean, Oriental and Indian delicacies that beckons me to come here again and again.

Only this time I had to wait for an entire hour to manage a place to sit, but then the excitement of a splendid buffet waiting to be enjoyed does not fade away so easily, does it? The live grill is something I always look forward to. It empowers you and the hidden chef within to experiment with the sauces and marinades they provide you with. For starters I was served beautifully done coastal barbeque prawns, which has been my personal favorite. The prawns are cooked to perfection, crunchy as it should be and slight flavor of barbeque will surely not go without relishing. Besides prawns they have chicken satay in peanut sauce and chilly garlic fish to tickle the taste buds. There is a pretty good variety for the vegans also, like they have Cajun spice baby potato, paneer tikka to name a few. If the starters do not fill you up and there is still a desire to eat, they have a buffet too. The buffet comprises the usual Indian cuisines and if it is your lucky day you might as well find Chinese . The main course is good, but nothing beats their starters. The desserts are to look forward to. They are usually very experimental with the desserts and there is not as such a fixed menu. This time they had my favorite cheesecake for the dessert along with walnut brownie, apple pie, ice creams and gulab jamuns. The cheese cake was so delicious that I actually went to fill up my plate thrice. I just could not stop.

But is it just about food? The first time I came here I was taken aback by their services. The staff is really friendly and very attentive. The head chef is actually taking the rounds of the restaurant interacting with customers and ensuring that everybody’s having a good time. After dinner all of their staff comprising the manager, chef and waiters personally come to the table with a cake, YES a cake and even sing the happy birthday song for you. It sounds odd and funny but that’s true. Their song goes like ‘CONGRATULATIONS, AND CELEBRATIONS AND A VARY VARY HAPPY BADDAY’. Well however odd it is, it sure makes you feel special. And if that was not enough, they even click a group picture, print it and give it to you in a beautiful cardboard frame. They greet you when you leave, each one of them. This is one of their strengths and they surely believe in making good relations with their customers through these gestures.

A visit to Barbeque Nations, Jangpura is a memorable one always, specifically with a huge group.

Foodie Correspondent:Kritika Dutta

Anubhav Sapra

http://www.delhifoodwalks.com