indian food blog – Delhi Foodies' Zone

Shiv Sagar, Delhi (Aye!)

All the Bombay vs Delhi debate doesn’t work for me. Nor does the Mumbai vs Bombay. Dilli vs Delhi neither. What a Pani Puri with hot ragda can do for a resident of Maharashtra, the Delhi girl in me could not understand in my few years in that part of the country.
When I arrived back in Delhi, I loved what the good old Delhi Golgappa with cold, boiled potatoes and chickpeas and teekha pani did to my tastebuds. In Delhi, for sometime now, I find myself craving Pani Puri, the Maharashtrian way at times, and the Vada Pav very often. If there is any difference at all between the two cities, that I’d readily admit, it is the pricing. Bombay food is cheaper. Period.
When one of my favourite Bombay eateries opened up in Delhi, I decided to give it a try. Shiv Sagar, of Bombay fame has a Janpath address now. #Win

The ambience is welcoming. A Bombay person would easily connect. Start your meal at Shiv Sagar with a pineapple or watermelon juice, as I recommend them for their taste and freshness. Ask for a no-masala version, if you please, else they add it by default. I had a sample of 6 juices they offer on a sci-fi test tube platter, all of which I enjoyed. The sev puri comes recommended too. Papri topped with potatoes, a medley of chutneys and spices, finished with a generous helping of sev and pearls of pomegranate. Street food, the hygienic way, served up on the table. I’d have preferred it a bit more spicy.

Shiv Sagar also manages to do justice to the quintessential Maharashtrian street food, the Vada Pav. The chilli garlic powder on the side is amazing too! If you are in the mood for something tangy, go for the chinese bhel. It is neither Chinese nor Bhel, but crispy fried noodles tossed in a sweet and sour sauce and topped with onion and coriander. Yum!

Last but not the least, do not leave Shiv Sagar, Delhi without sampling their Pav Bhaji. Doused in butter, it is the nearest you can get to the Bombay version. Other offerings at Shiv Sagar that one should try are the Veg Makhanwala, Veg Kolhapuri, Biryani with Raita and the cheese grilled sandwich. Icing on the cake? They are gonna turn into an all-day dining, just like Bombay. And the prices will make every Delhiite smile on their way out. Very pocket friendly! An average meal would cost about Rs 800 for two.

Of Kadah prashad, Attari border and culinary tourism: Amritsar unfolded, Part-One

If there’s one thing Skeety desperately needed to visit Amritsar for, it was the Kadah Prashad at Harmandir Sahib (The Golden Temple). Even if that meant waking up at an unearthly hour, 4 am and dashing to the temple for a plateful. Check. Skeets couldn’t begin in the post in any other manner.
Back to the beginning. Skeety unboarded at the Amristar Railway Station and a quick lunch break later, found herself on a Punjab Tourism bus to Attari border (formerly wrongly called Wagah. Wagah is actually a village on the other side of the border). The lower of flags ceremony or the Beating Retreat needs no introduction but the experience does. Witnessing this grand ceremony (lasting approx an hour) can be your most patriotic and humbling moment ever. And this would be also the closest an Indian could get to Pakistan.

Indo-Pak border

Lowering of flags ceremony at India-Pak border

The Beating Retreat

Also nearby, is the tranquil and serenic Pul Kanjri (pic below), which is a destination being promoted by Punjab Tourism which has some great legendary tales attached to it.

Food trail map of Amritsar

Later in the evening Punjab Tourism launched its food trail map of Amritsar spotting famous eateries of Amritsar in order to promote the culinary tourism in state. The map was launched by Razit Bhandari, Senior Marketing Manager, PHTPB and Michelin Star Chef Vikas Khanna who has voluntarily given his inputs for the Punjab Tourism food trail map (more on that in another blogpost).

Launch of Amritsar food trail map at Sarhad restaurant

Sarhad, the restaurant

The launch evening unfolded, at a strategically named and placed restaurant: Sarhad, which was a five-minute drive from the Attari border. This fabulous brick-finish restaurant Sarhad reminiscent of the pre-partition Punjab was founded by Aman Jaspal to host people witnessing the Retreat ceremony for a break. The food here is a tribute to both Lahori and Amritsari cuisine. There were some hits and misses but Skeeter strongly recommends Miyanji ki Dal, thick, creamy, yellow dal and oh-so-flavourful! The railway cutlets are worth sampling too. Ordinary fare, but spiced and cooked to perfection.

Palki procession at Harmandir Sahib

The visit to Harmandir Sahib at 4 am to see the Guru Granth Sahib ki Palki was the second most humbling experience from the trip. To see thousands of Sikh devotees and tourists, up and about to witness the Palki procession is heart warming. The Sikh holy scripture is carried on a Palki in a procession along the bridge to the Akal Takht.

Kadah prashad and langar seva at the Golden Temple

After paying obeisance at the Gurudwara Harmandir, it was time for Skeets to indulge in some culinary treats. It has been a dream to have the kadah prashad at the Golden Temple. Skeety bought a plateful and after getting half of it mixed with the prashad for the rest of the devotees, Skeets was given her own share which she devoured greedily. Wheat, sugar, clarified butter and a lot of muscle work go into the making of this ambrosiac delight.

Skeeter queued up next for the tea/chai at the langar hall. You have to sit on a mat with other devotees and hold your steel bowl with both hands till a sevadaar comes and offers you some chai. Skeeter greedily drank her piping hot bowlful and belive her you, it is the best kind of Indian milky sweet tea she’s ever had. Perhaps it was because of the 6 am hunger pangs or the fact that it was made and served with utmost humility inside a sacred structure. It was worth every effort of waking up at 4am! Yum!

P.S.: Skeeter was invited to be a part of the Amritsar food trail by Chef Vikas Khanna for the launch of his book: Amritsar: Flavours of Golden City .

The Kadah prashad at Golden Temple, Amritsar

Langar hall of Golden Temple, Amritsar

Chai being served at Harmandir Sahib

Durga Puja festivities and food with Xiaomi MI3

The Durga Puja season is on. Skeeter did a recce of the Puja Pandals in Delhi to sample the best food Bengalis have on offer. The main food festival, the Anand Mela is over at most places. Anand Mela is a community concept where ladies from Bengali households stir up a storm in their kitchens and present it on the Pandal premises for people to buy, eat and appreciate.
Here are some dishes Skeets sampled at the CR Park pujas. You can still go and sample some of these till October 4 outside the pandals.
Skeeter also clicked the pictures with her new baby the Xiaomi MI3 which she managed to buy at the last sale that was held on Flipkart. At its price (Rs 13,999), the Xiaomi MI3, with a 13 megapixel camera is a such a gorgeous buy…Go drool!

Below is Patishapta, best described as a rolled crepe with a yummy coconut filling, a Bengali trademark.

Some gorgeous floral and eco-friendly decorations below with clay lamps.

Below is the begun bhaja or an eggplant fritter coated in a chickpea batter and deep fried. Makes Skeeter fall in love with the eggplant all over again. Yum!

The Golgappa of north India transforms into a gorgeous Puchka in West Bengal. A hole is poked into it and it is served with a spicy potato and chana filling along with a spicy tamarind water. You need to have it within seconds of it being served to you.

Below is another Bengali staple. An anytime snack in Kolkata. Puffed rice/murmure are mixed up with fried nuts, lentils, green chillies, potatoes and a dash of mustard oil for a very filling snack.

The Bengali invention, the rosogulla is made from mild solids and dunked in a sweet scented water for an awesome texture and mouthfeel. You need to have a rosogulla at a go. Just like Bengalis do!

Vegetables chops or cutlet cousins make for a good snack too!

Last but not the least, no Indian meal is complete without Paan or a betel nut leaf filled with betel nuts, some katha, glukand and other assortments. There can be a mini riot right here if I write about a subject am not well-versed with. The Bengalis are touchy about the right betel nut leaf, just the write amount of filling and much more. For now, enjoy this picture below taken by Skeety with the Xiaomi MI3.Go have a round of the pandals and thank Skeeter later.