Daily Delhicacies – Page 23

Posted on November 15, 2014

Kulcha King

By Anubhav Sapra

Sarojini Nagar is synonymous with Khandani Pakode Wala for me. Come winters, and people will queue up in front of the shop to relish hot and crispy pakodas with green chutney. Opposite to Pakode Wala, there is another food joint – Kulcha King, famous for its Amritsari kulcha and chhole. The address is Shop no. 144, Ring Road Market, Sarojini Nagar.

The eatery has been set up by Avtar Singh Bagga, who originally hails from Pind Bagga, Tehsil Ajnala in Amritsar. Avtar Singh started his career with a small transport business. Due to the risky nature of the work and few accidents, he closed it down and started dealing in foreign currency. This work too did not continue for long and finally, Kulcha King yielded profitable dividends by satiating the taste buds of Delhiites.

His son, Harjeet Pal Singh(contact no.: 8882335222), is a fine arts graduate from Punjab University and currently, runs this food joint. After 5 p.m., Harjeet works on his own sketching and painting. In fact, he has also designed the new website of his food joint: www.kulchakingfood.com .

The man with a charming personality, who serves the kulchas at the table and refills the hollow containers of the plates with chutney and chhole is Ravinder Bun, famously known as Kukku (contact no.: 9643676146). He has a huge fan following, and students from nearby colleges just come at Kulcha King to interact with him.

There are three varieties of kulcha at Kulcha King – mix kulcha (Rs. 70 for a plate), stuffed with aloo, gobhi, methi, pyaaz, adrak and dhania; mix kulcha (Rs. 80 for a plate), stuffed with gobhi, methi, pyaaz, adrak, dhania, with topping of ajwain and kali mirch; and paneer kulcha (Rs. 100 for a plate), stuffed with paneer, dhania, hari mirch and masalas. Each and every plate of kulcha is served with tamarind chutney, a mixture of spring onions, black salt, red onions, and cumin powder, and pindi chhole. The chhole has a subtle flavor of spices, not too spicy and oily. The chhole is cooked with masalas, and without adding any onions.

I had the crispy mix kulcha smeared with Amul yellow butter. The fillings were good and very less maida was used in making the kulcha. I dipped a small bite of kulcha in chhole and chutney and relished the taste like a king.

In the evenings, between 5 p.m. to 10 p.m., they serve some delectable dishes as snacks– Afghani soya, achari chaap, malai chaap and hariyali chaap and gravy- chaap tikka, paneer bhurji, soya keema, and soya kaleji. With this visit, I got another reason to visit Sarojini Nagar in the evenings.

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 November 11, 2014 November 11, 2014

10 things you need to know about Burger King

By Aisha Bhattacharya

I was part of a privileged preview of Burger King’s first outlet in India and I have to say the kind of effort they have put into making it a sure shot success is mind-boggling. From travelling to various cities in India to discover what people want, to doing group surveys across our demographic and creating a menu of products suited to the Indian market in just under a year – Burger King has taken efficiency to another level.

The launch was conducted by Rocky Singh and Mayur Sharma from the popular television show ‘Highway on my plate’ and Chef Vicky Ratnani. We did a masterchef inspired team relay challenge and each participant had to make a burger to the standards and specifications of Burger King. This was not an easy task but we won! I was with another group of bloggers and by the end of it we ate so much food. Burgers, fries, slush, shakes, ice cream – we tried it all and below are the top 10 things you need to know about Burger King India:

1. It launched on the 9th of November, 2014 at the 2nd floor of Select City Walk, Saket.

2. India is their 100th country in the world of Burger domination

3. They have carefully customised the menu for the Indian palate based on 3 core aspects – Juicy, Crispy and Spicy

4. The Tandoori grill chicken burger has been created by Chef Vicky Ratnani – it is everything we could want – succulent tandoori chicken + Mint chutney (mayo) + onion rings (pyaaz) all stuffed in a bun. What more could we ask for?

5. There are NO Beef or Pork products on the menu – ensuring that no religious sentiments are offended

6. The kitchen is clearly divided into vegetarian and non-vegetarian sections with colour coded tongs and separate prep areas like all QSR outlets. Vegetarians can rest assured that no French fries are being fried in chicken nugget oil.

7. It really does ‘take two hands to handle a Whopper’ – irrespective of your gender.

8. The service is super fast – they take 30 seconds or less to assemble each burger!

9. When Burger King says chicken or mutton burgers, they mean 100% chicken/mutton patties. No fillers whatsoever. Just pure delicious, juicy meat.

10. Apart from the burgers, there are fries and chicken strips called Cravers and a couple of shakes and slush which go brilliantly with the burgers. The blue slush is a winner.

I said 10 and I know how to count. This last one is for good luck because Burger King is now officially in India

11. There are 13 burgers on the menu so have a ball and try out a different one each time because here is a place where the burger is King!

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on November 11, 2014 November 11, 2014

Hot Pot

Hotpot

By Simran Kaur

Chinese food is one such cuisine that is most relished by people of all age groups. Hot Pot , a roadside van stands adjacent to lush greenery of Shalimar park in Model town ,serves extremely delicious and authentic Chinese food for more than a decade.

The food served here is really mouth watering with hint of Desi Tadka to it, making it unique and King of all nearby Chinese food joints. To your surprise , Hot pot serves around 53 type of noodles, out of which Hot Garlic Chicken Chowmin is my personal favourite . It has super spicy seasoning to it and explode like a bomb in the mouth.

In addition , Hot Pot is also famous for its spicy honey chilly potato, chicken hot and sour soup, egg fried rice, lemon chicken and drums of heaven. Chilly Chicken , served with spicy diced veggies is another attraction of the place. All the delicacies are so decently priced and the quantity is so generous that it is actually overflows off the dish. In case you are 2 people then half plate is more than enough for you.

However, parking can be an issue to be dealt with. Despite of much crowd in the evening, the service is so quick that the moment you blow the horn of your car, the attendant rushes to the window to jot down your order. It also has home delivery to nearby areas with minimum order of Rs.250.

So , when you crave for Chinese food, next, Hot Pot can be a perfect delight for you.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on November 10, 2014

Purani Dilli’s Al Karam – Purani Dilli in Gurgaon

By Anubhav Sapra

“Ek seekh kebab, ek nahari, ek korma, ek keema naan, ek shahi tukda…” and the sounds are still echoing in my ears. I visit Bazar Matia Mahal in the lanes of Jama Masjid, situated in Purani Dilli, almost four times in a week and these words echo every night when I go to sleep. For me, it was a bit unusual to hear the same words in the kitchen of a restaurant in Gurgaon. At one point of time, I thought I was again in an eatery in Matia Mahal.

I visited Purani Dilli’s Al Karam restaurant in Gurgaon the previous evening. The complete address is A-133, Supermart 1, DLF Phase 4, Gurgaon. Another branch of the same restaurant is in Satya Niketan. Even after attending the much hyped launch of Burger King in the morning, I was more excited to visit Al Karam’s to savour its kebabs and biryani. Indeed, the evening turned out to be “foodilicious”. The entrance of the restaurant greets you with a kebab stand, which was indeed very welcoming to a foodie like me. I reached at the very time the kebabchis were setting up the skewers to grill the kebabs. Within minutes, I was overjoyed to see the kebabs rolling.

While most restaurants in Delhi are run by the names of big chefs, Varun, the proud owner of the restaurant graciously introduced to me his kebabchi, Naushad, shagird of Lallu Kebabchi and Kallan Bawarchi in Jama Masjid. Naushad has also briefly worked in a kebab corner in Daryaganj for one and a half years before joining Al Karam’s. I had a short interaction with Naushad as he was leaving for a catering order in Gurgaon, but it still elevated my expectations. The journey of Al Karam’s started from Bazar Matia Mahal in Jama Masjid, where Varun met Umez Khan, the owner of Al Karam’s in Jama Masjid and both of them together set up Purani Dilli’s Al Karam in Gurgaon in November 2013.

I left it completely to Varun to introduce me to the menu and my food journey began with gilafi kebab (Rs. 230), minced mutton kebabs in a crisp coating of beans, green chilies, and paneer. The kebabs were tossed with butter and cream and I liked them, however, I must admit I like my kebabs served with green chutney and onions, and nothing else. I have had gilafi kebabs with a coating of capsicum at another place but Al Karam’s has a very different taste altogether. Another type of kebabs I had at Al Karam’s was achari kebab (Rs. 230). This was an interesting mix of the mirch masala of pickles in minced mutton and was full of flavours.

In curries, I had hakeemi chicken tikka (Rs. 500) and changezi chicken (Rs. 500). Both of them again had an unusual taste. Hakeemi chicken consisted of pieces of roasted chicken mixed with loads of Nutralite butter, cream, crushed brown onions, and topped with slices of ginger. The brown crispy onions added a nice flavour to the chicken. Changezi chicken, in Varun’s words was “daandedar”, in the sense that it had “daanas” of brown onion in the gravy. I also had mutton biryani with the gravy of korma. The rice of the biryani was long and flavourful, and the mutton pieces were soft enough while leaving the bones.

In desserts, shahi tukda made with ghee and topped with cashew nuts is a must try. In Bazar Matia Mahal, shahi tukda has toppings of green and red cherries, which I always remove to get the real taste of shahi tukda. This was my kind of shahi tukda, simple and delicious.

The food journey ended with interesting discussions with Varun about the best places to eat nahari, paaya, korma, and biryani in Old Delhi, Zakir Nagar, and Lucknow, where DFW is next heading to, on the 22^nd and the 23^rd of November. I could not try one third of the menu but I am going to visit Al Karam’s again to meet the bawarchis and kebabchis, and taste the remaining dishes in the menu, which I am sure would be excellent.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on November 8, 2014 November 8, 2014

Bishan Swaroop Chaat Corner

By Anubhav Sapra

I remember vividly, the must visit place in Chandni Chowk for fruit chaat where my mother used to take me during my childhood to was Bishan Swaroop Chaat Corner. Sitting on the stairs of Jain Library and slurping the leftover juices of fruits in a dona mixed with khatta meetha (sweet and sour) masala (spices) are some fond memories of those days. I visited Bishan Swaroop Chaat Corner yesterday afternoon to grab a dona of mixed fruit chaat and was saddened to hear that Bishan Swaroop had passed away one and half months back due to paralysis.

Bishan Swaroop Chaat corner has been serving fruit chaat since 1923. Started by Lallu Ram, the father of Bishan Swaroop, the shop is now run by his nephews, Jitender and Nand Kishore (contact no.: 9899648131). The address is 1421, near Mahavir Jain Library, Chandni Chowk, and it is open from 12 noon to 8 p.m.

I had mixed fruit chaat (Rs. 40 per dona) which contains tomato, star fruit, guava, watermelon, cucumber, beetroot, apple, orange, papaya, freshly fried potato and chickpeas, all mixed together. Spices such as roasted cinnamon, black pepper and chaat masala are sprinkled along with lemon juice and tossed with coriander chutney. The fruits get coated in different flavours and taste delicious but unfamiliar. Interestingly, Ashok who was doing this magical mixing of lemon juice, masalas and chutney, serves the mix fruit chaat in a dona with a toothpick to eat the fruits and a small spoon to slurp the leftover juice with the chickpeas.

I slurped the leftover juice to the last drop and ate chickpeas soaked in sweet and sour juice. Other kinds of chaat to try at the Chaat Corner are aloo chaat (Rs. 50 per dona), sweet potato mixed with fried potatoes (Rs. 50), fried aloo and chhole (Rs. 30), and aloo kachalu (Rs. 50).

I am sure Bishan Swaroop’s soul would rest in peace as this wonderful task of making such delicious chaat is being continued by his talented nephews.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on November 4, 2014 November 4, 2014

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.

In 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.

I 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

http://www.delhifoodwalks.com

Posted on October 28, 2014 October 28, 2014

Banshi Di Hatti- Rawalpindi ke Mashuur Chhole Bhature

By Anubhav Sapra

I am not an early riser. I have been planning for years on end to get up early in the morning for workout sessions but I have failed on each occasion. However, my dear friend, Yogesh is a fitness enthusiast. Every Sunday, I used to see his pictures of him cycling through Connaught Place on Facebook. Last time when I met him, it was during the Ramlila Walk in Old Delhi where he informed me about Raahgiri Day, an initiative that provides citizens with the opportunity to reclaim their streets, connect with their community, celebrate their city and hence, reclaim their lives. Many Sundays passed and I never got up on time to attend Raahgiri Day, let alone cycling and walking. This Sunday, I made it a point, come what may, to wake up early to be a part of Raahgiri Day. I made all the arrangements on Saturday night, asked a couple of my friends to wake me up early morning by ringing the phone continuously unless I answer them, set three back to back alarms at an interval of five minutes each so that I could not snooze them and sleep again. And I finally I made in to the Raahgiri Day. I spent three hours there and enjoyed each second of it. The children were skating, senior citizens were walking, and youngsters dancing to the tunes of Yo Yo Honey Singh. It was an amazing experience. I walked around and did some cycling too.

While returning back to my home, my friend Shubhash and I got off the metro at Vishwa Vidyalaya station and hired a cycle on rent at Rs 10 for 4 hours to explore the lanes of Kamla Nagar, Shakti Nagar and Malka Ganj. We stopped at our first food joint – Banshi di Hatti, Rawalpindi ke Chhole Bhature, shop number 5877, Jawahar Nagar, Malka Ganj Chowk (contact numbers: 9811160907, 9811142388). Banshi was the man who started this shop after the partition, originally in Haridwar and later moved to Delhi, where he sold chhole bhature outside the railway office on Mall Road for few years. In 1954, Banshi moved the shop to the current address in Malka Ganj. The shop is now the responsibility of the third generation; Aman runs the eatery, and his father Swarn supervises the quality of the food.

We ordered paneer ke bhature (priced at Rs. 50) with chhole. The taste was simply divine. The chhole were not that oily and the texture of the masala was intact. Aman added a spoon of chutney over the chhole, a mixture of anardana, pudina, dhaniya, khatai-mukassar, and hari mirch. The pindi chane, kabuli wale is boiled continuously for four hours and then cooked with home-made masalas. Aman opens his shop early morning at 4:00 a.m. to start the preparations. From 8 a.m. till the stock lasts they serve paneer and aloo ke bhature with chhole.

After having had my fill with Shubhash, my fellow foodie, we rode the lanes of Ghantaghar, Shakti Nagar, Kamla Nagar, and Patel Chowk to find out and explore more such food joints for breakfast. The journey that started with Raahgiri ended with more food explorations and a plan to conduct Breakfast Trail Part II, this coming Sunday. All thanks to our friend, Yogesh Khanna.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 27, 2014

Veda Café

Veda Café

By Aisha Bhattacharya

When do Delhiites openly hunt for and request suggestions for a ‘good Indian restaurant’? Obviously, when NRI relatives are coming over from America (Amreeka) or Europe (You-rope) and we want them to see that Indian food has evolved beyond butter chicken and dal makhani. Though in our heart of hearts we know they would rather India is exactly as they left it but we want to show them India has progressed too. So what better way to show them than to take them to a restaurant that has a jazzy take on Indian food? Veda Café is exactly that.

Located on the first floor of the swanky DLF Promenade Mall, Veda Café has comfy seating (that is soft on the rear unlike college canteen benches), unobtrusive music (you can actually hear yourself think in there) and scrumptious food. Like most youngsters in Delhi I too duck into an international brand food outlet for the sake of truth in the statement, “I don’t eat Indian food outside of my home.” But, now I seriously wish I’d eaten at Veda before that day.

We had a reservation for 1 pm and were there on the dot. The manager was not on shift but a server quickly seated us and served us water and handed over the menus. The restaurant was quiet and had only one other table occupied at the time which was fine by me as I would be doing a lot of talking and asking questions which gets difficult on a busy day. Our server – Harish, suggested we try some signature cocktails and mocktails. We gave in and asked him to bring two each.

Beverages (Cocktails):

Strawberry and Mint Lemonade – beautifully matched flavours that had me sipping with great gusto. Chilled and tasty with a light kick of alcohol so that you don’t smell like an alcoholic when you’re done with it.
Fruit Mojito – a regular Mojito with watermelon and apple chunks. Very refreshing and light on a hot summer day.

Beverages (Mocktails):

William Tell – the most popular mocktail on the menu according to the staff. Apple and smoked cinnamon made it feel a little wintery. A tad sweet for my palette but tasty nevertheless.
Fruit Diet – peach & apricot flavours blended with crushed ice served in a martini glass. Tasted like slush we used to drink as kids. Only back then there were just two favours – orange and cola. The drink took me back to my childhood with its frozen sweetness but as an adult I felt a little more could be done to it. A guaranteed winner with the kids, I think.

By the time our drinks were served another 7-8 people had walked in and occupied 3 tables. I could see that there was still a section out there that enjoys restaurants with soft background music and conversation. The overall feel of the restaurant is easygoing and not fussy at all. It’s the kind of place you can spend a couple of hours in without being disturbed by children running amok and people screaming profanities in general conversation.

The first dish to arrive was the Palak ki Chaat. Crisp batter-fried whole leaves of spinach topped with tamarind chutney, sev and a drizzle of yoghurt. It was such a wonderful take on chaat and spinach pakodas. It was truly delicious in every way possible. Harish was very accommodating when I told him we couldn’t possibly eat full plates of everything so it would be great if we could get a platter with 2 pieces of each dish on it. He arranged with the chef and we received one vegetarian and one non-vegetarian platter.

Vegetarian Platter:

Tandoori Malai Broccoli: Light and flavourful. A good variation to the regular red masala tandoori gobhi.
Chutney Paneer Tikka – generous pieces of succulent paneer which had a layer of mint chutney inside. I loved it.
Fruit Seekh Kebab: It was supposedly made with apple, pineapple and pears but tasted like a regular vegetable seekh to me.
Manchurian Cauliflower: Now don’t judge. I did and I was sorely mistaken. This is a seriously good dish! A surprising yes to a dish I wouldn’t normally order. If you’re a vegetarian you should definitely try this one dish.
Stuffed Peshawari Aloo – a tandoori aloo stuffed with the usual dry fruit mixture.
Dahi ka kebab: it is their most popular vegetarian starter and I expected it to be more than it is. A tad bit sweet for me but the texture is spot on.
Pudine matar ki shammi: this was a veggie version of the shammi kebab. Quite nice.
Hara bhara kebab with chick peas: this tasted similar to the matar ki shammi just that it had some chhole on top.
Sev the Kurkuri: Delicious, cheesy mushroom wrapped in a spring roll sheet and covered with sev, the deep fried (that’s why it goes from being just tasty to finger lickin’ good).

Non-vegetarian Platter:

Amritsari Fish and Chips: I thought this was a great way to create a global dish – fish & chips meet Amritsari macchhi. I’m a huge fan of both and frankly this was some amazing cooking. Fresh fish (which is so hard to find in Delhi) and a light batter that made me want a whole plate to eat by myself.
Chicken seekh kebab: no surprises here, soft chicken and light flavours.
Sigri Tikka: the traditional red chicken tikka – again perfectly cooked and well balanaced flavours.
Murgh Malai Tikka: the tikka I was told is marinated with cream cheese and eggplant. I couldn’t taste the eggplant but the cream cheese makes a good impression on the palette.
Burrah Kebab: just one word – YUM! I haven’t had such good burrah kebab in ages. Most places it isn’t soft enough or there is more bone less meat. This was perfect in every way – juicy, well spiced, the right bone to meat ratio and it was cooked to melt in your mouth.
Sakora Murgh Tikka: a chicken tikka marinated in cheese, cardamom powder and coriander. A delicious combination of flavours that keep you going back for more.
Mutton seekh kebab: pretty standard Delhi fare.
Veda Grill chicken: this is your regular Tandoori chicken on the bone. Again well balanced and perfectly cooked.

For main course we ordered only a few items with Malabar parantha and multi grain roti, because after all that there was no way we could eat full portions in any case. We tried their top selling items:

Murgh Hara Pyaz which was a chicken dish cooked in spring onions, very delicious.
Jodhpuri Paneer – fresh paneer with red chillies and some peppers. This was a fabulous alternative to the usual kadhai paneer and shahi paneer that most Indian restaurants offer.
Butter chicken: we only tried the gravy because we couldn’t eat more chicken and I have to say any north Indian would be happy with that butter chicken
Nihari gosht: only gravy again but my oh my, what a gravy! I couldn’t stop myself from eating all of it and given a chance I would have licked the bowl clean.

And last but not the least (ever) – desserts:

Shahi Tukda: warm soft bread, soft fresh rabri and a perfect flavour balance. The sliced almonds on top gave the dish a beautiful textural contrast to the softness of the bread and rabri. Almost making it look like an Indian version of the quintessential brownie.
Bombay falooda: a tall glass with crushed ice and rose syrup topped with falooda and then kulfi with Basil seeds on top. Such a vibrant dessert and so typically Bombay!
Jaggery and toasted coconut ice cream: the ice cream is made in house and is quite nice.

Overall I have to say this was one of the most intense eating sessions I have ever had. There were lots of beautifully balanced flavours, perfectly cooked meats and seamless service. We were so impressed with the Nihari that we asked to meet the chef. Chef Bhure Lal was kind enough to come and meet us and I have to admit his humility and openness to learn are amazing. He has a brilliant understanding of food and flavours and it is so apparent in the food served at Veda. It was an honour to meet him, really.

I don’t think you need any more convincing about the food at Veda cafe. So if you’re wandering about the DLF mall and don’t get space at the other outlets, give Veda a try. You might just find your new go-to place for food.

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 19, 2014

Nutkhut

Nutkhut

By Simran Kaur

On recalling my childhood days and fondness towards spicy chaat and crispy golgappas ,Nutkhut is the first name that strikes my mind and makes me nostalgic.

Nutkhut Caterers is a small stall known for its golden hot tikki, sweet and sour Lachha tokri and charcoaled panir tikka , Nutkhut is one of the oldest and most loved chaat corner in the Gujrawala town. Most interestingly, it was the first street joint in North Delhi to serve pani puri made from mineral water. Its crispy aloo chaat and bhalla papdi too has some charismatic power in it that attracts foodies like magnets. Adjoined by various other small street food joints serving different cuisines, Nutkhut enjoys its reputation and popularity amongst food enthusiasts who gather at the stall every evening.

This time on my visit to Nutkhut, I decided to go for something different so I tried marinade soya chaap roll, served with lemon and onion along with green chutney. It was superbly delicious , full of spices and exploded like a bomb in my mouth. Fairly priced at Rs 160 , the serving was so generous that two eagerly starving people can easily be fed . With its promising quality of food, Nutkhut chat corner has proved that it is not just limited to “chaat” but also stands excellent in its soya dishes.

Nutkhut also has another branch in Model town and a catering outlet named Nutkhut Rasoi near Gola Northend that serves delicious Indian cuisines and is best for home delivery. Its Special paneer thali is favourite amongst people.

So, next time you visit Gujrawala town, don’t forget to take a hault at Nutkhut chaat corner .

Anubhav Sapra

http://www.delhifoodwalks.com

Posted on October 18, 2014 October 18, 2014

Delicacies at CRPF Mela

Delicacies at CRPF Mela

By Anubhav Sapra

CRPF, the world’s largest armed police force and the proud sentinel of India’s internal security is all set to commemorate its Diamond Jubilee Year with the CRPF Mela 2014 from the 17^th to the 19^th of October. The three day extravaganza, organized by the CRPF family Welfare Association (CWA) is held at SDG headquarters, ISTM Grounds, Old JNU campus, New Delhi from 9 a.m. onwards. Reflective of real unity in diversity, the CRPF Mela presents scores of cultural shows, foot-tapping concerts, a delightful food festival which includes food stalls highlighting regional cuisine and a lot more.

The three day event is a confluence of craft and culture and will be based on three themes: family welfare, women empowerment, and youth well-being apart from the Diamond Jubilee celebrations of the force.

Mrs. Suneeta Trivedi, President CWA said, “The annual CRPF Mela held on a central and zonal level alternatively, opens a window of opportunity to showcase CWA’s activities. It offers a platform for our homegrown talents and products to display their skills and rightful value. It also connects separated families and soldiers under one roof and gives them the scope to unwind and rejuvenate themselves before they resume their duties.”

The programme will feature CRPF’s 75 year long journey in the form of a short film. CWA members will be honoured and CRPF personnel will be recognized for their bravery and valour.

The CRPF family Welfare Association, a soul associate of the Force establishes firm support for the Force through the welfare and social domain. It works towards domestic empowerment, skill generation in the field of art and craft for families of the force and providing recreational avenues for the soldiers. The CRPF Mela is a conglomerated product of these efforts.

Now coming to food, one can indulge themselves in a wide array of delicious Kashmiri, Gujarati, Punjabi, South Indian, and Rajasthani delicacies at the regional food stalls. Having a sweet tooth, I started my food journey with GC Durgapur food stall and tasted some of the best sweets of West Bengal, my favourite sweet being a burfi with the stuffing of aam papad. In the same food court, Aye 1 Café, Safdarjung enclave has a food stall selling – Awadhi style biryani, roganjosh, chicken curry, and chicken satay. The satay is a must try. It was soft and juicy, covered with a layer of peanut sauce and coconut milk.

I was delighted to meet Prabhu Dayal, the supervisor of the J&K stall. He graciously introduced me to the J&K cuisine. I started with my all time favorite dish – Badarwa rajma and chawal. The beans were bright red in colour and delicious in taste. I also had Goshtaba, Yakhni, roganjosh, Rista, pulao and a delicacy of the streets of Jammu and Kashmir – Kalari Kulcha. Kalari is traditionally a ripened cheese product indigenous to Jammu and Kashmir. It is a very dense cheese that is usually fried in its own fat and salted prior to being eaten. After frying, it ends with a brownish crispy layer outside and soft, creamy, gooey cheese inside. The taste is similar to melted mozzarella cheese. Kalari, onion rings, and tomato slices are filled between the two kulchas with a topping of anardana ki chutney and served hot. The taste of Kalari Kulcha was heavenly. This is another must try in the CRPF Mela.

Next, I visited GC Jalandhar food stall which has a nice welcoming name – “Bibiyan da Chulha”. The beautiful interior has been designed by Team Jalandhar GC led by DIG Mr. Sunil Thorb and Deputy Commandant Parvinder Kaur. The CRPF Jawans, in traditional Punjabi dress are serving food with warmth. I had Amritsari Kulcha with chole, Amritsari fish, chicken tikka, tandoori chicken, keema naan, sarson da saag te make di roti. The dishes must try in Punjab food court is fish and Amritsari Kulcha.

The other food stalls are of Rajasthani, Gujarati, South Indian and Uttar Pradesh. I could not try much at these stalls. However, I am sure the food would be decent.

My food journey ended with a cup of coffee at RAF 1 BN. Apart from the food stalls, folk dances, puppet shows and magic shows promise to add colour, vibrancy and fanfare to the event. So plan a visit to the CRPF Mela this weekend to taste the regional delicacies and experience the culture of different states at one place.

Anubhav Sapra

http://www.delhifoodwalks.com