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.