A foodie’s Gastronomical Adventure!

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Thank you everybody for the anniversary wishes. It was interesting to note that so many were fond of the food in Delhi and few asked me more about what we eat. To be frank, with just three days, it wasn’t just enough! Since I have been hearing about handful of dishes from hubby dear, I made sure I eat them all. Still was feeling so sad that I missed quite a few!

Like I had Moong Dal halwa in Bombay, and he was telling me that it is so famous and sought out that ought not to miss it. I was looking forward to dig into the exquisite taste that hubby dear ends up portraying. To our disappointment, we were told that its a winter sweet and gets prepared only during Nov and Dec! How strange!

So in the end I didn’t eat Alu Parantha, Paneer Tikka, Samosas, Bendi Masala, Shrikand, the list is quite endless! But what I did taste were some of the finest Kachoris, Dhoklas, Shahi Paneer, Naans, Dal Makhani and two different types of Lassis, the yummiest of all! I have come to the conclude that a sweet creamy Lassi is the only way to end a grand feast or even a simple comfort meal to go to the next level.

With the food we eat, I was sure that I was going to pack more kgs to self. But hubby dear assured me that with the schedule we had packed in for 3 days was sure to burn all the calories that I might pack in. He was so right. I walked longer than I had in the past 10 years. I was really exhausted the first day. Plus the weather was never like what we expected it was so hot. We were told that it saw the highest in many years.

Now let me enjoy these dishes virtual once again.

Amritsari Chur Chur Naan with Chhole Masala and Dal, Boondhi Raita and Onions with Green Chutney.

Since it was a small joint, I had the pleasure of seeing the chef at work.

Two people were making the Naans, while one person was just there to pack, pack it with loads of butter and making it chur chur meaning, Naans that are tore.

The Chur Chur Naans were stuffed with Paneer. So there was a huge pile of dough and balls are ready to be made, while the stuffing was next to the dough. On getting an order, the chef would quickly get the naan dough, flatten it and press the stuffing and close it again. Dip his hand in water/oil? stretched it and place it in the hot Tandoor that was burning away. Within minutes the Naans are cooked.

He then passes to the butter Master, who is ready with his bowl full of butter. First he pounds it with a hammer, then with a ladle tipped with a cloth, he dabs it into the butter and scoops a generous amount of butter over the naan. Then he quickly claps in to make it all soft and massy.

I was showed how to eat the chur chur naan with the dal and Chhole. The dal and Chhole is limited and you got to manage with what you are served.

Take a spoon, scoop the chhole or dal and with a piece of naan, get your hands together so that the naan gets drenched with the gravy, dip into the raita if you want, else thrust into your mouth..enjoy!.

In between, you got to eat the onion julienne that are garnished with green chutney. Not sure how one makes, but that chutney was yummy. Next bite is the Boondi Raita. Though the curd was bit sour for my taste, it did add to the overall fantasy.

Believe me just seeing and learning how one has to eat and enjoy, I didn’t even notice where my Naan disappeared! Its a gastronomical delight I tell you. If you guys haven’t tasted this, then please do the next time you visit Delhi!

For evening snacks we stopped in Roshan Di Kulfi, to munch on Kachori and Kulfi. I resisted the offer to have Falooda, I don’t really prefer vermicelli.

For dinner we went to Bikanerwala’s to eat Shahi Paneer, Dal Makhani with Butter Naan. Both the gravies grant you nirvana for sure! They sure kept up their prestige by being the most yummiest dish I ever had. Plus my favorite pickled onions. Oh how I wish I could make these. Do any of you know how to make these Onions?

Another surprise was the Mango pickle, I guess its typically north Indian way of making pickle, as it was so different from what we get in south. And there again those Onions with Green chutney!

We washed all this with a delicious Lassi.

Thus ended our day One.

We had booked a toured trip for Taj, we stopped on the way in a South Indian Restaurant to have breakfast. Imagine eating a south Indian food after going all that way. But the masala dosa with Sambar and Coconut Chutney was very delicious, unbelievable! Though the Potato Masala was more as a north Indian variety, it added good taste.

For lunch at Agra, we stopped at Hotel Amar Yatri Niwas. We ordered for two thalis, but after seeing what our neighbor got, canceled and ordered only one. It was too much for two of us. The thali came with 4 pieces of Naans, a bowl of ghee rice, with four different gravies! One with Potato, Mixed vegetables, Paneer and Dal. It was like an endless feast all finally to be sweeten by Gulab jamun.

Circumstances or situation forced us not to have dinner. But even otherwise after that heavy lunch we may not have had one!

Since the next day was Sunday we wanted to lazy around the hotel and not venture out. Unfortunately the hotel we booked in had only south Indian breakfast to offer!

Grudgingly I told hubby dear that I will not have any more S.Indian food. So after our shopping in Karol Barg, we stopped in Bikanerwala (Karol Barg) to eat Kachori, the softest Dhoklas paired with pickled green chilies. I tell you those green chilies though served as side, were just so delicious. That is if you can say delicious to a spicy chili! Though I eyed were feasting on the array of snacks loaded on the pantry, I resisted the urge to grab a samosa. Imagine stuffing like Paneer, chhole, sandwich etc in a samosa! Mind boggles!

We again had a lassi, this time Kesar Lassi. It was good, though not as good as the other Bikanerwala’s (PaharGanj) or as cold. anyway it was something!

I didn’t take pictures of these, so just enjoy reading them!

After all this, we couldn’t think of proper lunch and called it a day!

I agree with all the foodies who have fallen in love with Delhi’s food, it is the place for one to go enjoy Food!

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  1. Enjoyed reading ur trip…thanks for all these delicious virtual treats, feel like going to India immediately, miss all these adventure since a long:)

  2. First of all, happy 10th anniversary! Looks like it was a very special one! Delhi is truly a foodie's paradise. Loved your pictures and descriptions. Lived there as a kid and went back there for a few months when I was just out of college but at that time, I was more interested in shopping than food! I hope to go back there one day soon, just to experience the culinary delights! 🙂

  3. I make those onions all the time. All you do is add a pinch of salt to white vinegar and leave the onions in for half a day.

    And the green chutney – that's coriander chutney mixed with yogurt. It's my favorite with naan.

  4. OMG! I did hit the keys really slowly saying it aloud, O' how could you do this, talking and explaining & showing so much food, now see what you have done, I want to come back home!!, first of all I crave for all those kind of food when I think of India, and I make a list of what all I should eat and most of the time everything goes so haywire !!, Bless you, You certainly have enjoyed your stay lucky girl, hats of to your hubby dear.., wishing you all the best

  5. belated anniversary wishes, sri. you just made me crave for all those yummies now 🙂 I went to delhi, haridwar etc when i was in school and still remember the yummy taste of the parathas, lassi etc we had there..MMMMMMM! Naan looks too tempting :)Everything looks super tempting..

  6. u r so right,,,i luv this place for everything Delhi is colourful in all ways,…glad to know u enjoyed ur stay,..and i start missing delhi whenever i go singapore,..now wll miss more after staying here,..;-(

  7. Wow…amazing Description..and what an awesome way of writing..My mouth is still watering. I AM DEFINITELY making a trip to Delhi…Thanks for the amazing write up..you made my day 🙂

  8. From the time i read ur last post about that chur chur I started dreaming of it..so could not control and made naans at home yesterday and today u have posted again with detailed pics now again I m getting tempted…the platters are really amazing.my hubby is from Delhi and he keeps on telling me about the food there and ur post is making me to make a trip asap..

  9. Hi Srivalli!
    Your post brought back my fond memories of delhi and its oh-so-famous food..being born and brought up in delhi, delhi cuisine is in my blood and breath…i love street food more than one served in restaurants! roadside gol-gappe..chaat..tikki..chole-bhature..yummmmyy!!
    on your next trip, do visit DELHI-HAAT in INA. anyone from delhi reading this would know what im talking about! food from each state in open air, handicrafts, cultural programs and decorative items all under one roof!
    as for those onions, peel baby onions, add them to white vinegar, and mix some salt if u like…done-dana-done!

  10. Peel the layers of onions to get the desired size.(those layers can be used for gravy making)
    Marinate onions in a mixture of salt and vinegar.Your pickled onions are ready.
    If you fancy a brighter colour, add a piece of beetroot to it.

  11. Valli there are called sirkewala pyaz .. for 1 cup of onion chunks .. mix about 1/2 cup vinegar , salt and a teaspooon of sugar and let it marinade for a day or 2 .. u can use shallots too .. my sil adds beetroot for that color .. u can also improvise by adding garlic, nigella seeds, green chillies or add more sugar instead of salt. hope this helps.

  12. This is Extraordinarily Delicious Post, just drooling over the snaps!
    You had a gala time on your anniversary !
    Congrats 🙂

  13. Valli … these snaps are pure torture. 😉
    I think those onions are made by dunking them in vinegar & salt … they turn pink after a few days. Shopped at Karol bagh? hmm … 🙂 Lajpat nagar is great for shopping too. Did you go to Dilli Haat?

  14. Belated wishes!!Great food and for the onions- I cut them into the desired size, add some salt to it and vinegar. The onion changes color to a dark pink after 4 to 5 Hrs otherwise add some food color if desired.

  15. Wow…just reading your culinary adventure is making my mouth water 🙂 When we had gone to Agra sadly we found the South Indian food not very good though the North Indian stuff was fantastic. Loved all the pics.Totally drool worthy!

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