Sunday, January 28, 2018

                                       Street food of Delhi


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……

Delhi the historical capital of  India, is the paradise for food lovers. From street food to international cuisines, Delhi, or as we lovingly call “Dilli” can blow mind in every expanse. Any talk about or discussion about Delhi remains incomplete without the mention of its world famous street food. The narrow gullies of “ Old Delhi” narrate many stories about the overwhelming variety of street food. While walking through , one  can never be lost. The city shares an intimate relationship with food, one that was founded during the Mughal era. Here, traditions rule and history is served sumptuously “garnished with culinary secrets” that have been passed down through generations. People who visit Delhi would straight away jump to paranthe wali gali. “Bhutta or Challi” server with spices and lemon, “Gol gappa” ,”Chole Kulcha”and many more mouth watering food are available on the road side “bandies” in 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.

  Lala Duli Chand Naresh Gupta and Kuremal Mohanlal Kulfiwale in Sitaram BazaarKucha Address:Pati Ram, Sitaram Bazaar, Chandni Chowk, New Delhi-06 

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
       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
       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.


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

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.


       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.


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.

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.

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

       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.
       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.



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.


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.


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.

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