The Delhi food orgy continued with further detailed explorations into the succulent nuances of street food. This time we went to the boisterous Chandni Chowk and had quite a gastronomic adventure.
One of the most interesting dishes I tasted was the very famous “Daulat ki chaat ” . Available only in winters, though it is rumored to be available in summers before 6 a.m. This is said to be a dish that originated from the Mughal kitchens. Made of light as air whipped cream and topped with caramelized nuts…it is easy to imagine some royal indulging in this delight.
We ate some amazing aloo tikki and Dahi Bhalla (the only items on the menu) at the famous Natraj at Chandni Chowk. The food lived up to the reputation of the place with the crisp, tangy, hot Tikkis hitting the spot on a cold winter day. The luscious, creamy, soft dahi bhallas gave stiff competition to the tikkis.
And how could one go to Chandni Chowk and not visit the famous Parathewalli galli. The place lived up to some of the hype. The crowd and the atmosphere definitely equaled my imagination, but the parathas themselves and the manner in which they were cooked was a big surprise. I had never imagined such a wide array of parathas cooked so fast and in a manner befitting a poori rather than a paratha. We had aloo, gobi, paneer and on recommendation – green chilly paratha’s. Having eaten our stomachs full we then proceeded to eat desert at a shop down the road. All in all the whole trip was tremendously successful.
The last thing we had a Chandni Chowk was the delightful Kulfi. Thickened milk laced with nuts, cardamom and saffron, frozen and served on a stick. I call it heaven on a stick. There is something that makes ice cream or in this case kulfi eaten in the dead of winter a very good experience. It surely was a great way to end a magical day of foodie exploration.