Regional Specials – Delhi Street Food June 2015 APPETISERS Mango and Kiwifruit Gol Gappay £5 Our twist on a well known street snack - crisp bread spheres served with 2 types of spiced juice. Fill the sphere with the spiced juice and eat whole to experience an explosion of flavours MAINS Keema Kaleji £11 Sautéed chicken liver tossed with braised lamb mince made spicy with ginger, green chillies and a squeeze of lime. Rajmah £8 Red kidney beans braised with onion, tomatoes, chillies ginger and spices. Aloo Kulcha £4 Tandoori flat bread stuffed with cushed potatoes spiced with chopped ginger, green chillies and carom seeds DESSERT Malai Kulfi Faluda £5.50 Indian style ice cream made with a hint of cardamom garnished with chopped nuts, soft fine vermicelli and rose syrup All prices inclusive of VAT and exclusive of optional 10 % service charge All dishes may contain traces of nuts Delhi Street Food When you are in Old Delhi, yo u just can 't miss th e food there. The streets buzz with activity an d are filled with the aroma of food. Chandni Cho wk, often called th e food capital of India, is famous for its street food. The streets are lined with halwas (sweet-sellers), namke enwallahs (sellers of savouries) and parathewallahs (sellers of rich , flaky bread s soaked in ghee). Alon g with many other fiery dishes you will find Keema Kaleji, a mix of lamb mince and ch icken livers with a wonderful spicy flavour. The parathas are fried in pure ghee in cast-iron pans and served with mint chutney, tamarind chutney, vegetable pickle and Aloo Su bzi (spicy potatoes). Th e most popular varieties inclu de; Aloo (potato), Gobhi (cauliflower) and Matar (peas). Besides these, th ere are endless other varieties and includ e those stuffed with p an eer, min t, lemon, chilly, dry fru its, cashew, raisins, almond s, rabdi, khurchan, banana, karela, lady's finger and tomato. Rajmah is a vegetarian d ish co nsisting of red kidn ey beans in thick gravy with lots of whole spices and usually served with rice an d roti. Th e dish developed after the red kidney bean was brought to th e In dian subcontinent from Central Mexico and Gu atemala Those with a sweet-to oth mu st have a plate of hot Jalebis – a sweet made by deepfryin g batter in a kind of pretzel shape and then dip ped into hot sugar-syrup. Try the scrumptious Daulat ki Chaat – which is basically sweetened whisked cream topped off with the right amount of kh oya (condensed milk) and bhoora (unrefined sugar) Seviyan is a sweet dish that is made from vermicelli and milk. It is not o nly cooked on th e Muslim festival o f Eid (celebrated after holy month of Ramadan), but also taken as a dessert after a normal, eve ryday meal. It is equ ally pop ular amo ng Hindus and Muslims in Delhi.
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