Street food of Delhi
Objective
The objective to discuss on this topic is to know the street food of Delhi. This made us know the
actual eating habits of the northern
region people, the kind of spices used and what are the herbs being used . We
got an opportunity to go and experience
the street food in Delhi.
Walking
through the streets of Delhi……
Places to
eat in old delhi
•
Natraj Dahi Bhalla
No-frills outlet open since 1940 with 2 items on the menu - lentil dahi
bhalla balls and aloo tikki.
Address: 1396, Main Road Near Central Bank, Opposite, Paranthe Wali
Gali, Kulcha Mahajani, Chandni Chowk,
New Delhi, Delhi 110006.
Old Famous Jalebi Wala
The Old Famous Jalebi Wala in Chandni Chowk is
famous for hot, soft and juicy jalebis. Prepared in pure ghee, the smell of
these sweet morsels wafting in the air brings in customers in droves.
Address:: 1795, Dariba corner, Opposite to Church,
Chandni chowk, Delhi, 110006.
Karim’s: Aziz's(a cook in the
royal court of Mughal Emperor) son Haji Karimuddin moved back to Delhi with an
innovative idea of opening a Dhaba to cater the people coming from all over
India to join the coronation. Haji Karimuddin started the Dhaba selling just
two items of Alu gosht (mutton with potatoes) and Daal (lentil curry) served
with Rumal
Khemchand Adesh Kumar’s Daulat ki Chaat, Nai Sadak
the Daulat ki Chaat
looks like the soft meringue of Lemon Meringue Pie but the taste is
altogether more ethereal – it dissolves instantly on the tongue, leaving behind
the merest sensation of cream and sweetness. The balance of milky cloud,
saffron, sugar and nuts is subtle and tantalising, almost not there – generally
requiring a greedy second or third plateful to try and audit this gully-found
glimpse of heaven. If there’s one dish that sums up the magic and mystery of
Old Delhi street food, it’s Daulat ki Chaat.the magic and mystery of Old Delhi street food, it’s Daulat ki Chaat.
Recipe: Daulat ki Chaat
•
Ingredients
•
1 liter whole milk
•
250 milliliters heavy cream
•
1 teaspoon cream of tartar
•
2 tablespoons bura
•
Few saffron strands mix with 2 tablespoons milk
•
A few tablespoons kurchan, to serve
•
2 sheets varq (edible silver)
•
2 tablespoons chopped pistachios
•
Directions
•
1 tablespoon finely ground pistachios
•
To make the kurchan: Cook 1 cup milk down to an
almost-dry clotted consistency over low heat so it doesn't burn. It should end
up with a slightly crumbly texture and no color.
•
Combine milk, cream, cream of tartar, and bura
in a large bowl, and refrigerate overnight.
•
Whisk the cold milk mixture with an electric
mixer with a whisk attachment, stopping occasionally to remove the froth onto a
platter with a wide spoon When the
platter is full of the clouds, drizzle with saffron milk and top with crumbled
kurchan and sheets of varq.
•
Shake over the ground pistachios with a sieve
and top with the chopped pistachios.
•
If you can't serve immediately, keep
refrigerated and serve within a few hours.
CHANDNI
CHOWK AREA
The Chandni Chowk is one of the oldest and busiest markets
in Old Delhi, India. Chandni Chowk is located close to Old Delhi Railway
Station. The Red Fort monument is located within the market. It was built in
the 17th century by Mughal Emperor of India Shah Jahan and designed by his
daughter Jahanara.
Aloo tikki is a North Indian, Pakistani and Bangladeshi
snack made out of boiled potatoes, onions and various curry spices.
"Aloo" means potato, and the word "tikki" means a small
cutlet or croquette in Hindi, Marathi, and Tamil. It is served hot and warm
along with a side of saunth, tamarind and coriander-mint sauce, and sometimes
yogurt or chick peas. It is a vegetarian alternative, and an Indian equivalent
of the hamburger. It is sometimes referred to some as a "potato burger”
Flattened rice is an indori rice which is flattened into
flat light dry flakes. These flakes of rice swell when added to liquid, whether
hot or cold, as they absorb water, milk or any other liquids. The thicknesses
of these flakes vary between almost translucently thin to nearly four times
thicker than a normal rice grain. pohe is cooked with lightly fried mustard
seeds, turmeric, green chilli, finely chopped onions and then moistened pohe is
added to the spicy mix and steamed for a few minutes.
Bhel Puri
• Bhel
puri is a savoury snack, and is also a
type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind
sauce.
• Pakora
also called pakoda, pakodi, or ponako, is a fried snack . It is found across
the Indian subcontinent, especially in India.Pakoras are created by taking one
or two ingredients, such as onion, eggplant, potato, spinach, plantain, paneer,
cauliflower, tomato, or chili pepper, Corn. They are also occasionally prepared
with bread,buckwheat, groundnut, fish, or chicken. They are dipped in a batter
made from gram flour and then deep-fried. It is served with mint chutney,
saunth chutney and hari mirch ki chutney.
Golgappa
• Panipuri
is a common street snack in several regions of the Indian subcontinent. In East
India, it is known as Phuchhka while in North India, it is called Golgappa, In
Andhra Pradesh and Telangana its is called as Pani Puri While in Odisha it is
known as GupChup . It consists of a round, hollow puri, fried crisp and filled
with a mixture of flavored water, tamarind chutney, chili, chaat masala,
potato, onion and chickpea
•
Summer time with Ved Prakash Lemon Waale
Near Town Hall – If you are a firang, you might want to avoid this due
to the ice used, or else this is the most refreshing and popular drinks
you can have in Indian Summer.
Ice Gola
Snow cones are a variation of shaved ice or ground-up
ice desserts commonly served as cones or snow balls. The dessert consists of
ice shavings that are topped with flavored sugar syrup.
Fire Paan in CP
• Paan
has been consumed form centuries in India but the latest fire paan is very
famous amongst the youth, where the ingredients are flamed.
MUST EATS IN DELHI
Dolma Aunty Momos in 14, Connaught Ln, Janpath, Connaught Place, New
Delhi is a place where regulars people are from all age groups and it's a hit
for college going crowd.
Chache Di Hatti is a place where people enjoy chole
bhature.
Succulent and
heavenly, once you bite into a piece, it would melt into your mouth like soft
pudding. This is also a place where you’d find veg kebabs being offered
-Tandoori Aloo & Paneer Tikka to name some of them.
A variant includes sweet
kachori, made with potato, coconut, and sugar. Kachoris are often served
with a chutney made from tamarind, mint, or coriander. Another type is fried
and stuffed with pulses (urad and moong especially) and is generally found in
the Kutch region of Gujarat. A kachori stuffed with peas is a delicacy in
Bengal.
RABDI FALUDA
All the crowd & the bad behavior disappears as soon as the rabdi
falooda lands on the tastebuds. The rabdi is non sweetened. They add a
sweetener,add crushed ice, rabdi & falooda in a glass, stir it & serve
it.perfectly sweetness,flavor of good milk, texture of falooda & wow.
Recipe: RABDI FALUDA
•
Ingredients
One litre Milk (low fat/Skim Milk)
•
Cardamon seeds powder
•
1 ½ cup Sugar (Zero Calorie)
•
2 bread slices (wheat)
•
1/2 cup condensed milk or use Half and Half(low
fat)
•
Faluda / Bean Thread Noodles(can easily get these
white thread noodles from an Asian Store for 1-2 $)
•
For Garnishing
•
1 cup Almonds.
•
¼ cup pista
•
A few safforn strands
•
Kewra liquid
Directions
•
Heat 1 cup Thread Noodles in microwave with ¼
water with 2 tsp. sugar and 1 tsp. kewra liquid.
When Noodles are softened,cool it down and refrigerate it till Rabri is ready.
When Noodles are softened,cool it down and refrigerate it till Rabri is ready.
•
Discard crusts from bread slices.
•
Grind these slices in a processor and prepare
fresh bread crumbs.
•
Boil milk in a pan by simmering in low flame.
•
Add bread crumbs, condensed milk and sugar
altogether.
•
Simmer on a medium flame, stir continuously for
about 10 minutes.
•
Remove from the fire.
•
Add safforn and cardamon powder and mix well.
•
Keep it in a refrigerator for 2-3 hours.
•
Rabri is ready to serve, take out the cold
Faluda.
•
Serve in Individual Bowls with few saffron
strands and kewra drops, chopped Almonds and Pista and Faluda.
Beverages
Lassi
Lassi is a popular traditional yogurt based drink from the
Indian Subcontinent. Lassi is a blend of yogurt, water, spices and sometimes
fruit. Traditional lassi is a savoury
drink, sometimes flavoured with ground and roasted cumin. Sweet lassi, however,
contains sugar or fruits, instead of spices.
Garma Garam Chai….Chai…Chai…
Chai is the word for tea in many parts of the world. It is a
centuries-old beverage which has played an important role in many cultures.
Chai from India is a spiced milk tea that has become increasingly popular
throughout the world.
Jal jeera and Nimbu shikanji
Jal jeera is an Indian beverage. The spice mix used
to flavor this drink is also known as jal jeera powder. In Hindi,
"jal" means water and "jeera" means cumin. The beverage form
is essentially lemonade and jal jeera powder and is a popular summer drink. It
is sometimes served as an appetizer as it startle the taste buds.
Conclusion
Delhi street food has been famous all over the world for its
tantalizing and mouth watering delicousies. Wheather it is sensational gol
gappas to extravagant treat of raj kachori till slurpy syrup of jalebi, it has
been a journey exploring the street food of Delhi along with amazing beverages.
BIBLIOGRAPHY
All the information in this power point presentation were experienced.
Information were gathered from Google.
Other information gathered from Book.
•
Taste of India by Madhur Jaffrey.
Street food has been something without the city "Delhi" is incomplete as this city is known for it street food which is loved by all who live here or are travelling to here.
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