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Global Cuisine Indian Style Food Festival @ Barbeque Nation


July 25, 2014

Global Cuisine Indian Style Food Festival @ Barbeque Nation

By Bhuvaneshwari Sivakumar

 When: 1st August – 17th August 2014

(Lunch and Dinner hours)

Venue: Barbeque Nation’s 9 outlets in Delhi-NCR Region (Connaught Place, Jangpura, Saket, VasantKunj, Pitampura, Janakpuri, Vivek Vihar, Noida and Gurgaon)

Barbeque Nation, India’s largest casual dining brand, is here with yet another one of its unique and interesting food festivals. As soon as it wraps up with its Iftar Special on 30th July, the casual dining restaurant would be all set to host the ‘Global Cuisine Indian Style’ food festival, beginning on 1st August.

The festival is BBQ’s first attempt at fusion food, and the concept has been formulated keeping in mind the growing presence of Indians in the international scene. For all Delhiites whose cuisines are very much rooted in Indian traditions, this event is an entry-point into the food culture of other countries whose tastes and palates may or may not match their own. Mindful of this factor, the chefs have tried to create the perfect balance, taking special care notto impose unfamiliar flavors but give their guests a hint of what international cuisine tastes like.

BruschettaThe festival menu is a fusion of Continental, Thai, Mexican, and Indian cuisines. The signature dishes include Bruschetta, Dahike Kebab, Prawns in Indian Sauce, Cheese Chilli Mushroom, Tomato Gazpacho, Roasted Lamb in Thai curry and Moong Dal Halwa.

In vegetarian starters, the Dahike Kebab are absolutely delightful. You should try them for the wonderful melt-in-mouth moments. Make sure that you pair them with the traditional green chutney and salad.

Another vegetarian appetizer that you should definitely treat yourself to is the Cheese Chilli Mushroom. The stuffing is an assortment of Jalapenos, Cheese, Button Mushrooms, Coriander, Jeera, Garlic and other herbs.

Prawns in Indian SauceIn non-vegetarian starters, the Prawns in Indian Sauce are a must-have. Succulent prawns and well-balanced flavours are what characterize this dish. The prawns are complete in themselves, suppressing the need to pair them with the Indian sauce, or any sauce for that matter.

For the main course, Roasted Lamb in Thai Curry and Mushroom ‘n Pasta in Indian Arrabbiata Sauce aregood choices. While the Lamb in Thai Curry is light but high on flavor, the Pasta is hot and fiery, and could be a little too spicy for the Indian palate. If you are daring enough, go for it!

Masala Spice BrownieThe festival’s boldest dish would be the Masala Spicy Brownie. On first glance, one might be stuck on the pairing of the two words ‘masala’ and ‘brownie’, which do not seem to go together no matter how hard you imagine. The dessert is an infusion of the Indian masalas, namely cinnamon, cardamom, clove and a few others, into the much-acclaimed Chocolate brownie of the United States. You might love it, or you might hate it. But do try it!

We have presented to you only a few of the 22 amazing dishes that are a part of this attractive festival. Excellent service, pleasing ambience and delectable food await you at all corners of Delhi this month. Do not miss out on this opportunity to enjoy ‘Global Cuisine Indian Style’ and visit the nearest BBQ outlet soon!

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.
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North Campus v/s South Campus


North Campus v/s South Campus

By Ankita Vinayak

My dear Fuchhas, your induction into Delhi University remains incomplete till the time you do not feel the mid-class blues to munch on the canteen’s chole bhature. Despite all the drama, the admission tension, the heat and the never-ending rat race, one does not miss out on the yummy in their tummy.

“Dude, I have got through Hindu, and you know what? It has some awesome food. The Chole bhature is just out of this world, man!”

“Shut up! Have you even tried JMC ke bhel puri?”

And the battle begins – North Campus vs South Campus!



  1. Chache Di Hatti–(Near MalkaGanj)Chachakecholebhature are absolutely a must. The popularity of this tiny shop can be gauged by the fact that it is heavily crowded and sometimes the shop wraps up before 2 PM. A plate of cholebhature would cost you about 70 bucks which is good for a heavy meal.  And you will come out with a happy tummy J

2.  Tom Uncle’s Maggi Point-Maggi. Slurping already? A plate of Maggi a day, makes one happy and gay.  This joint is well-known for its variety of Maggis, sodas and other snacks that are devoured by hungry students. The cheese masala maggi is one of the most delicious of the lot. A meal for two would cost about Rs. 250

3. Momos Point– And no one can eat just one! No no, I am not promoting Lays; I am talking about the scrumptious juicy momos served at Momos point, located in “Chinese gali”, as the students call it. It serves both vegetarian and non-vegetarian momos. This little joint is a hit amongst students.

4. Delhi School of Economics (DSE) Canteen-Known for its Mutton Cutlets and Dosas. D School, as it is popularly known, also houses the famous JP Stall which is a major crowd puller.

5. St Stephen’s Canteen– When talking about good food in Delhi University, how can one afford to miss St Stephen’s ‘cafe’? Students here prefer calling it a Cafe, instead of canteen and they are pretty right in doing so, given the cool ambience and awesome decor. Maggi and Minced cutlets are the most popular among students.



  1. Big Yellow Door (BYD), Satya Niketan – The door isn’t that big. Pun intended. But this place is something really awesome. It’s a hit among the students. From cheesy nachos to BYD’s scrumptious burger, Chocolate Oreo Shake to Pink Lemonade, it’s definitely one of the best places to chill and eat.

2. QD’S-Located in Satya Niketan market, QD’s is one of the most popular eating joints among students. You talk about momos and they will say “QD’s kemomoskhayehaibhai? Top kehai.” Yes, QD’s is famous for its tandoori momos, soups, and chilli potatoes!

3. TAJ CCD-It’s not CCD, its Taj CCD my friend. Café Coffee Day, situated right opposite the elite Taj, is the most famous place for students to bunk their classes and chill here with coffee and some quick snacks. Girls and boys from JMC, Maitreyi, Venky and ARSD are regulars here.

4. Venky’sSouth Indian– Oh! It’s sometimes even better than SagarRatna. No kidding, it’s cheap and most importantly it’s tasty. A plate of vadasambhar can be spotted on each and every table in the canteen.

5. JMC Ke bhelpuri– Street food is what all delhiwalas love. And the JMCites are lucky, for they have a stall right in their college canteen. Bhelpuri and SevPuri, both can be spotted on every second girl’s table. Along with BhelPuri, the college canteen also serves one of the best Iced Tea and samosa, which are quite affordable.


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.
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1911 – A Royal Feast

July 22, 2014

1911 – A Royal Feast

By Akshita Singh

If you talk about restaurants, usually food occupies center-stage, but in the case of The Imperial’s 1911, its magnificence excited me more. There’s something truly regal and majestic about everything in The Imperial and its historically momentous restaurant 1911 epitomizes that regality and majesty. Isn’t it amazing if you get to revisit that epoch-making year when Delhi became the national capital, over some Dal Makhaniand Biryani? Yes, the good old 1911 ensures its name displaysjust how remarkable the year it first came into being is. While entering1911, you cross another restaurant, Nostalgia, with posters of various Hollywood stars of the twentieth century adorning its wall, though that name fits just fine with 1911 as well.

You are greeted by two suspended vases with carnations running across them, along with the stewards in their Redcoats; theirs is a nice effort at making us sense how things were at that very place, 103 years ago, and I must say, they’re almost successful at that.

It’s a very brightly lit place, owing to the massive 3-piece chandeliers, which are an interesting contrast to the much darker Nostalgia right beside it. At the table(a cane furniture, bought from Thailand, which the steward wanted us to imprint in our hearts and minds), the carnations return to extend to you a second welcome.

The stewards are all so enthusiastic about narrating all that they know about 1911, right from its historical significance to its multicolored oblong glasses, each and every bit of it. And their knowing just about everything about that place and more so, their delight and pride in sharing that information with us, was something highly appreciable and admirable.

Getting down to the food, even before I could taste anything, I was already disheartened with the fact that the bowls happened to be so small; gobblers like me need much, much more. The Paneer Tikka had just the right marinate with an interesting, mild pungent taste made even better when tipped with the onions and capsicums.  I ordered for myself a fantastic dose of butter, courtesy the graciously buttery Dal Makhaniand the butter Naans. The Kumbh Hara Pyazfelt slightly undercooked with condiments on the excess.

The star of the evening was the Vegetarian Biryani, hands down. Every other minute, I’d raise the bowl closer to my face and savor the strong, recurring smell of kesar. It seemed to be their own version of Biryani with the best of Lucknowi, Hyderabi and all other kind of Biryanis taken in, and it was delightfully delectable.

Someof you might have already noticed that there isn’t really anything 1911-ish in the menu but it does it really matter if the food is excellent? If you’re all set to splurge for once, for the food and definitely for the royal appeal, 1911 awaits you.


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.
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By Akshita Singh

Sought for its wide array of Asiatic cuisines, Mamagoto has brought in another fascinating element to its miscellany, centering around the Vietnamese Banh Mi. In the sultry, near searing early monsoon afternoons, multiplicity and diversity in breads and beverages is precisely what we all yearn for. In light of this, it won’t be wrong to say that Mamagoto has brought in the right variation at the right time. Walking into Mamagoto is synonymous with walking into a pool of vibrancy and radiance. Thankfully, a late afternoon visit toned down the hustle and bustle to the level at which neither were we disturbed by the usual clamor nor were we dulled by the relative quietude.

An ensemble of mocktails – connected by the common thread of two fruits per drink and a strong flavor of tea – arrived with loads and loads of ice cubes. The multitude of ice, which is quite appropriate in this heat, literally made it impossible for us to stir the drinks! Beside that, the mocktails were generally refreshing and the mint helped a lot with that. Every sip had an initially fruity succulence to it that quickly vanished so as to be replaced by the longer lasting tea flavor. Tropical Twist, a mango and pineapple blend with the usual tea, was a stimulating drink which fell short of perfection by the overpowering tea blunting the sweetness of mangos and pineapples. This drink, which is a mutated version of ice tea, had a stinging bitterness  which should be looked into. Lesser tea, shorter brew, a milder version and many other little changes could help with that. The presentation could have been much more impressive. A thin slice of mango, hastily pushed into the mocktail, wasn’t that engaging a sight. It merely camouflaged with the rest of the drink so you could just barely see it. A more craftily cut mango or pineapple, induced on to the rim would have been much more interesting and noticeable.

Banh Mis, or the Vietnamese baguettes, served with a plethora of different stuffings, was a truly novel experience in itself. The symmetric display of all the various kinds, amusingly contrasted with the heterogeneity in the surroundings. Little bowls of mango salsa, chili sauce and a salad along with potato wedges served with all the baguettes provided the compelling consistency.

setosa island subThe vegetarian segment, in particular, was possibly an untested experiment by Mamagoto as well considering vegetables seldom find their way into Banh Mis.With regards to that, it is all the more laudable that they tried making a decent number of vegetarian choices available to their customers. The first of those to come our way was the the Santosa Islands Sub. You can only speculate that this bread is a delicacy in the Santosa Islands. A largely shiitake mushroom filling, typical in East Asian nations, along with caramelized onions, red bell pepper and a mint layering was a delightful melange. Its appreciable that they were careful to choose the specific variant of mushroom that is eaten in the Asiatic part they represent. Eating the bun could be a task altogether, what with all the shiitakes slipping down and jumping off the bread from all sides. If thats an issue, then a similar salad that they prepare, by basically parting with the bread and keeping the rest of it about the same, could be a better alternative. The multi grain bread was another good effort on their part to make the meal healthier. Now, how healthy it actually is, hinges on how much oil is spread on the inside and on how many potato wedges you gobble down. This sub was on the spicier side so if you want to alleviate that spiciness, dip the bun further into the mango salsa and keep the sauce aside for the wedges. Oh, and about the mango salsa – trying it without anything at all is terrific idea. The fascinating piquancy, along with the little bits of mango themselves was an amazing thing in itself.

Veggie Thai Balls SubThe next vegetarian sub was the Veggie Thai Ball. The balls were anything like the rougher, hurried takes at corn and Paneer Koftas or the vegetable manchurians. That said, this surprisingly was a very agreeable dish! Whether or not it blended well with the usual mango salsa, chili sauce or the salad in debatable, but just the bun with the kofta- like stuffing was a delightful merger of two unlikely components. The salt was on the higher side but the the mintiness of the interior came out stronger and better. The basil, like in the thai herbs previous sub, kept the Thaish chunk of the baguette alive.

An attentive bunch of stewards and pretty quick arrival of drinks and dishes made the experience better. The chef attempted and almost  succeeded in answering our queries about the ingredients . One slight error on  part of  one steward – his calling the Veggie Thai Balls the Santosa Islands Sub – was quickly corrected by another stewardess. Entertaining conversations transpired with the Managers all through the course of the meal – concerning Mamagoto, its food and numerous other things. They extended genuine interest and concern toward our intermittent, impromptu feedbacks and offered to interact with and take suggestions from any dissatisfied customer.

A compact seating arrangement, like in many other Khan Market joints, was made captivating with the eclectic graphics of and from different Asian people and cultures. There was a poster of someone like cheerful Japanese wrestlers on one side, striped tigers on the other, Vietnamese women on another and playful Thai girls on yet another. The sunglow yellow internal partition and the electric crimson walls complemented the rest of the colorful artistry. Some nagging flies, circling every glass and bowl that was placed on the table, were the only obstacles to an otherwise perfectly well kept place. The reddish shade emanating from all side, in the dim lit restaurant could provide for a very romantic dining experience for couples.

Mamagoto’s innovation is a nice effort that has a few rough patches presently which could disappear soon enough, to pull off a fantastic food adventure for all those who try banh mis. One visit to Mamagoto, and one try at both the Banh Mis and the tea flavored mocktails, is highly recommended. A new effort definitely merits another chance. So, go there and mamagoto – play with food!

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.
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Sub or Salad?

Which way do you swing – Sub or Salad?

By Aisha Bhattacharya

How do you say something new about a place that has been around for 4 years? Simple,” Mamabuns”.

To bring in their 4th Birthday, the latest offering from Mamagoto has everything you could want and more. The menu is peppered with heaps of options for their new Asian sandwiches. This includes subs, burgers and for the health conscious an option to turn your sub into a salad. Just look for the asterisk next to the name of your desired sub and it can be made the salad way. It’s a veritable playground for non-vegetarians with various combinations of meats and dressings. There are prawn, chicken, lamb, pork and fish options. And yes a substantial vegetarian selection with Tofu and Mushrooms among other things. We were lucky enough to be invited to the outlet in Khan Market to sample this menu and I have to admit that I’m now an even bigger fan than I already was!

Asian porky dorkWe started with the ‘Cheeky Seoul Pork’ which I chose to have as a salad instead of a sandwich because, like every other girl my only aim in life is to eat what I want without getting fat. Unfortunately, my body doesn’t grant such wishes so salad it was. The pork is marinated in a Korean style chilli marinade and is cooked to melt-in-the-mouth perfection. The salad is a combination of fresh lettuce, caramelised onions and succulent pork bits. In a city where I have never found really well cooked pork in a restaurant, this Korean style pork was a revelation. It is a generous portion of salad that would make for a perfect guilt-free lunch.

The next dish to arrive was the ‘Singapore University Canteen Chicken Burger’. A burger is not a burger till there is a bun and I succumbed to the idea of a juicy chicken patty sandwiched in a bun. The patty is juicy and lightly spiced. The buns and patties are made at Mamagoto and taste absolutely fresh. It is such a relief to get a burger bun that is made in-house. The taste and texture are definitely well worth the extra effort.

‘The Asian Prawn Cocktail’ came highly recommended and did not disappoint. This was another sub turned salad that we ordered because it just sounds better as a salad. The prawns are steamed and tossed in a chilli mayo dressing. It was mildly flavoured and very light on the stomach. The salad leaves were a mix of Rocket leaves, Iceberg lettuce and Green leaf. The rocket leaves were a tad bitter but the salad was pretty good overall.

setosa island subOne of us was vegetarian so we ordered the ‘Sentosa Island Sub’ for her. I had a piece and it was delicious. Filled with sautéed mushrooms – shitake and button mushrooms mainly. Beautiful flavours that brought out the goodness of the mushrooms and the Asian inspiration behind the dish. The mushrooms are chopped so it is a little messy to eat. But, that shouldn’t deter you because it is definitely worth a try.

All Mamabuns come with Chilli Mayo, Potato Wedges, Mango Salsa and an Asian pickle.

Mamagoto has also introduced some new flavoured iced teas and we tried a few – the Blood orange was not available so I opted for the Easy Peezy Strawberry. A strawberry and kiwi infused tea that is refreshing on the palate. The only curious thing about it is the mango yellow colour. The restaurant uses Basilur tea leaves for the decoction, a premium tea from Sri Lanka which lifts the flavour of the entire drink.

I ended up ordering dessert as well because it was offered to me. I know, I shouldn’t have but, this is the only life I get and I don’t want to live regretting that missed opportunity. The ‘Crunchy Nutella Mousse’ is oh, so good! It hits all the right spots and makes you discover new ones. Not overly sweet and a portion just right that leaves you feeling satisfied.

A lot of thought and experimentation has gone into creating this new menu. The team travelled to Singapore, Hong Kong and Vietnam for inspiration that is displayed clearly on the plate. If you love Asian food, this is a must-try menu for you!

P.S: Mamagoto has a competition on Instagram: Take a photo of your Mamabun before you start eating. Use the hashtag #Mamabuns and tag @mamagotofunasian. The best photos will get 50% off on their next bill. Hurry up!


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.
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Tapas and Sangria at Lodi – The Garden Restaurant

July 14, 2014

Tapas and Sangria at Lodi – The Garden Restaurant

By Akshita Singh and Somya Kukreti

Renowned for zealously celebrating the idea of festivity in food, Lodi – The Garden Restaurant has come up with an exciting, ingenious series of food festivals and it was an utter delight to be a part of it. The Tapas and Sangria is an ongoing, month-long food festival with a fascinating fusion of two of Spain’s most sought after delicacies. In this sweltering Delhi summer, Tapas – a whole lot of Spanish appetizers and Sangria – a plethora of fruity Spanish and Portuguese wines, is just the right sort of invigorating and experimental meal that you need to fight the relentless heat and the rising humidity.

Diversity in everything – the snacks, drinks and desserts – dominated the pleasurable evening. The “welcome drink” – basil crush mixed with lemon, water and sugar – was thoroughly rejuvenating. What’s more, they have a different and welcoming thirst quencher every time you go. The servers then presented a slew of Sangrias and mocktails that we swigged and savoured till the very end. The various colours, and the cubes of kiwis, mangos etc helped differentiate oneSangria from the other and were such an interesting sight to look at.

Kiwi rosemary sangriaThe Kiwi Rosemary Sangria, a white wine-based mixture of fresh kiwi, Chardonnay, Cointreau, cranberry and apple juices with a sprig of rosemary for garnish. The garnish of the rosemary sprig and kiwi squares at the bottom of the glass really pulled the cocktail together in its taste and presentation. The dominating taste was of the white wine which was cut across at the very end with the acidity of the apple juice.

The Lodi Special Sangria is a cocktail of flavours including red wine and several fruits like pineapple, apple, apricot, lime, and cranberry and orange juices. The flavours were really intense and true to what a perfect sangria should taste like.

Lodi special sangriaThe Mountain Apple and Kiwi Sour was the quintessential mocktail, fitting in excellently with the fruitiness in the drinks that was ruling the afternoon. This thoroughly revitalizing drink had a lasting and pleasing pungency to it, whichif wanted, could be negated by the salt spread across the rim. It had the right amount of ice crystals which could be felt in your mouth till the very last gulp.  Of the various bites and beverages, this stood out for its immaculate presentation. It was fascinating to watch the green glacier of apple, kiwi and ice crush raised at the centre, and three thin apple slices at one corner struggling to stay afloat.

The appetizers were exotic in every way – from their peculiar names to the novel dishes. We first tried the Setas in Vinegar. Oh yes, the names truly are peculiar so it’s always best to read the brief explanatory notes right below them. Anyway, Setas are nothing but mushrooms with a definite Spanish twist to them. They didn’t have an inherent sourness that was expected but were garnished with vinegar leaves. Perhaps the “Sherry”, a gourmet wine, included in this dish, assuaged the sourness. Either way, the mushrooms tasted fantastic.

BenderillasThen came the Benderillas, which took the unfamiliarity in the names a notch higher with terms like pimentos and gherkins in the skewer. Ironically, the flavor was closer home with a generous layering of pickle all through the jalapenos, pimentos and gherkins.

Baby potatoes or patatas, layered with garlic or alioli mayonnaise was yet another luscious vegetarian snack under Tapas. The patatasalioli had a nice, light flavour and doubled as a palate cleanser whenever one had a bite.

It was a nice gesture by Mr. Virender Singh Negi, General Manager, to cater to the vegetarian reviewers  irrespective of whether some salads and snacks were a part of Tapas and Sangria or not. Pita bread with three thick sauces – hummus, lemon and mint tzatziki, and the Greek salad were delicious treats, not a part of Tapas.

Gambas al ajilloFor the non-vegetarian food lover, there was the Gambas al Ajillo, which was pan fried shrimp in extra virgin olive oil and garlic. The moment it was brought to the table it completely dominated the aroma. You could smell the delicious shrimp which really whet everyone’s appetite. The presentation was remarkable as well. Having had shrimp for the first time, there were no expectations and so, it was a completely new experience for our taste-buds and we would not hesitate to try it again.

There was also the Pollo al Pimenton, which was grilled chicken marinated with sweet paprika and chives. The chicken was crispy on the outside and soft and moist from the inside. The flavour was different from the usual grilled chicken that we have here. The mix of sweet paprika and chives was a novel flavour and was light in taste but big on flavour.

AnotherTapas was the Tortilla Espanola which is a traditional Spanish potato, red onion and leek omelette. The presentation of the omelette was really its best feature and everything went downhill from there. The omelette was well cooked but it was quite bland and the only thing you could taste wasthe flavourless onions and leeks.

The delectability of the food graduated with the finger-licking desserts. The Apple Almond Pudding topped with fig ice cream was inviting in itself and you couldn’t help but crave for more when it was over. The warm pudding complemented the cold fig ice cream excellently to create depth in the dessert. The warm toffee atop the dessert was delicious as well and completed the dish.

unnamedThe eggless chocolate truffle cake failed to impress as the chocolate was neither sweet nor bitter. It left the meal feeling incomplete. The Banoffee pie, with waves of cream on the top, banana under it and toffee at the centre, was the sweetest of all. The cream was extremely light and went amazingly with the denser components of the dessert. The chocolate mousse on its own felt incomplete and would’ve paired well with something else. It was delectable in its own way but the pie and the pudding that it was competing with, were much more delightful.

Lodi – The Garden Restaurant is reputed for its “organic” ambience, with sundry trees like papdi and peepal enshrouding the main segment of the restaurant: the garden. The cool breeze and eclectic seating works well with visitors, even when the sun glares right down at you. Then there’s the second, semi-enclosed segment which gives the best of both worlds – a cooler inside and fresh air, outside – and the white curtains blend just well with the surroundings. We sat in the third, the fully enclosed segment from which, through sheer glass we could see the garden while still securing ourselves from the heat. It has a glass ceiling reflecting all of us enthused gourmands. There’s a huge European cuckoo clock and a counter, selling assorted organic pickles, jams etc.

Executive Chef Elam Singh Rana has yet again pulled through with all his innovative recipes and it was gratifying to meet him intermittently, through the course of the meal. The prompt and efficient service by very dedicated, well-informed stewards keen to share their knowledge of all drinks and dishes with us was very heart-warming. RushaliKhandelwal, Assistant Manager – Marketing, was kind to share lots of interesting information about the food, the forthcoming Monsoon Festival and about the organic farms – Sewara – that Lodi – The Garden Restaurant, is associated with.  A bottle of Sewara Mango chutney gifted to us as souvenirs brought a wonderful end to a pleasant evening.  It’s not often that you get to feast on such exquisite, appetizing and exhilarating a meal, so don’t let go of this fantastic feast. Honestly, if you miss a visit to the restaurant this July, then, unfortunately, you’ve ended up missing a lot.

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.
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11th July, 2014


By Akshita Singh

It felt like just the whole world was out there, on the streets of Chawri Bazaar, cutting through cycles, rickshaws and enthusiastic people. We were no exception. All of us exuberant foodies who had congregated at Gate 3 of the Chawri Bazaar Metro Station were in for loads of culinary surprises in Delhi’s very own Walled City.

When there were stacks of chicken legs, laid beautifully in layers of concentric semicircles on one side, and the scrummy, sizzling Pakodas on the other, then being pushed through the jammed narrow lanes and struggling to move centimeters at a time through the throng of Matia Mahal, was a delight in itself. Soon enough, the magnificent Jama Masjid, with its overpowering domes came into sight. All alleys converged at the grounds of the sublime mosque and there from, the walk turned so much more exhilarating.

Our first stop was Kallan Sweets, where we tried some Paneer ki Jalebis that did appear different from the usual kind we eat, because of a darkish alloy orange outer layer and a thicker line of spiral. Adding Paneer into a dessert, and that too a very familiar one, was sure a refreshing novelty for most of us. As our walk resumed, we came across a plethora of carts stacking feni, a must-have during Sehri. Carts of dry fruits, none without mountains of dates, were put right under “Jeweller’s” and “ Currency Exchange” boards – a conspicuous portrayal of the power food amasses over everything else, during Ramzaan evenings.

479997_443364915747395_1675685616_nOur next stop was the Haji Mohd. Hussain shop that had massive cauldrons of Chicken and Mutton Biryani being cooked away into unsurpassable delectability. Even from a distance, the whiff of the Pandanus flowers (kewra), the dominating flavor in Biriyanis, reached us. Pakwaan, possessing the bread mastery skills, had delicacies like sheermal, bakarkhani, milk roti and rawamaida all set to decorate the counters.  The flies orbiting the cut pineapples and barfis could be a minor deterrence to the otherwise unabating enthusiasm, but at all the places we ate, hygiene was a surety.

Breaking from the tradition, this Iftar Party was celebrated right inside Jama Masjid, amidst innumerable other Muslim families. With that, the Iftar turned so much more authentic. Mats were laid, food baskets were pulled out and lined and we all clustered around the food. Till the time clock didn’t strike 7:25, we had each other and 2 mischievous striped cats for company. All we had to wait for now was the “boom”. Oh, yes, that’s what signals the beginning of Iftar.

Right after the boom, plates found hands, and chicken wings, jalebis, dates, and sheermal found plates. We reversed the usual order of eating and started with the Paneer Jalebis. Even sans any independent taste of paneer, these Paneer ki Jalebis had their distinctly sweet, fascinating flavor. Keema Samosas, amusingly moulded like the half-moon Gujjia, were crunchy and spicy with just the right thickness of the outside, and the stuffing.

Chicken thighs,inside a besan paste, were moderately crisp and tasted great when taken with Rumali rotis. Rotis were equally scrumptious when taken with Chicken Changhezi or Nahari. The pandanus fragrance re-emerged once the Chicken Biriyani baskets were opened. You’d crave to keep each bite in your mouth and savor it forever but within minutes of their being opened, not one grain of rice or a chicken crumb could be found in any of the baskets.

Sheermal was the most singular bread one could ever eat. The succulent, soft, milky and rarely-found bread is one of the few that complemented any sort of dish and yet, needed no dish at all to accompany it. The rows of tiny holes all over the sheermal are in fact perforations that are layered with oil to let it seep further into the sheermal.

1011450_518987261506509_237276233_nAfter the dinner was over and when most people around us left for their namaaz, we resumed our walk and stopped for some extremely invigorating watermelon and apple milk shakes. They won us over, both for their lusciousness and for their uniqueness, for, how often do we get to drink watermelon milk shakes?

The hot and syrupy Shahitukda with bread soaked in milk and the cold, creamy phirni both served in little earthen pots, were the ideal desserts after the appetizing meal and energizing drinks. So did that conclude the walk? No, not before one last, most essential gesture: Delhi Food Walks served chicken and naans to poor, hungry and homeless people lined outside kiosks, to bring a perfect closure to a wonderful walk on the auspicious occasion of Iftar.

The next walk is scheduled for the 13th July, 2014 at 6.00pm from Chawri Bazaar metro station, Old Delhi. If you want to get a guided culinary tour, you could always book a space for yourselves, contact Anubhav from Delhi Food Walks at #9891121333.

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.