The melting pot of Delhi's cuisine - Delhi Heritage City
The melting pot of Delhi's cuisine - Delhi Heritage City
The melting pot of Delhi's cuisine - Delhi Heritage City
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Melting Pot <strong>of</strong> <strong>Delhi</strong>’s Cuisine, by Salma Hussain<br />
<strong>The</strong> city <strong>of</strong> <strong>Delhi</strong> is a giant <strong>melting</strong> <strong>pot</strong> <strong>of</strong> <strong>cuisine</strong>. <strong>The</strong> city has absorbed, over the centuries,<br />
settlers, and visitors from across the globe. <strong>The</strong> emperors, the nobles, the viceroys and the<br />
sahibs all provided generous patronage to the <strong>cuisine</strong> <strong>of</strong> <strong>Delhi</strong> and contributed the cultivation <strong>of</strong><br />
fine taste. Exploring the <strong>melting</strong> <strong>pot</strong> <strong>of</strong> the city can be a fascinating and rewarding experience.<br />
Today all the master <strong>cuisine</strong> <strong>of</strong> the world contributes to make what has to be one <strong>of</strong> the most<br />
tantalizing cities for the taste but <strong>of</strong> food lovers. Here food has been tried tested and modified for<br />
long. Here one sees fusion <strong>of</strong> food old and new and truly <strong>melting</strong> <strong>of</strong> many cultures people and<br />
<strong>cuisine</strong>s together. <strong>The</strong>re is indeed a treasure trove <strong>of</strong> recipes right from the time <strong>of</strong> Sultans <strong>of</strong><br />
<strong>Delhi</strong> to end <strong>of</strong> great Mughal Empire.<br />
Of all the communities living in <strong>Delhi</strong> the food has been highly influenced by the Moghuls,<br />
Kayasth, Banias, British and the Punjabis.<br />
As early as—300B.C. <strong>Delhi</strong> was a settlement <strong>of</strong> Mauryas and Guptas who left behind a whiffing<br />
flavor (flavor which did not stay long) <strong>of</strong> Buddhist <strong>cuisine</strong>, which got lost in the strong flavors <strong>of</strong><br />
Turko Afghans who became <strong>Delhi</strong>’s reigning sultans from-A.D.1206. Now the focus was nonvegetarian<br />
food. <strong>The</strong>y were not a refined fraternity. <strong>The</strong>ir nomadic ancestors in the Central Asia<br />
steppes had bequeathed them with well-developed survival skills but few cultural nuances. <strong>The</strong>re<br />
culinary expertise was limited to roasted sheep and fermented ewe’s milk, but realizing their lack<br />
<strong>of</strong> refined culture they started developing <strong>Delhi</strong> as a city <strong>of</strong> culture.<br />
Though the table <strong>of</strong> Qutub Uddin Aiybak, Iltutumash and Razia Sultan was highly influence by<br />
their Central Asian Turkish <strong>cuisine</strong>, which consisted <strong>of</strong> dishes <strong>of</strong> meat with noodles (even now<br />
noodles are popularly used in soup, pulao etc), lots <strong>of</strong> dairy products, fresh fruits, and some<br />
vegetables available in and around <strong>Delhi</strong> like spinach, pumpkin, egg plant etc.<br />
With the passage <strong>of</strong> time the food <strong>of</strong> sultans improved and sophistication got set in motion.<br />
It is said that the royal table <strong>of</strong> Sultan Mohd. Tughluq consisted <strong>of</strong> 200 dishes at times. <strong>The</strong><br />
public dinning was 100 times more and the royal kitchen fed 20,000 people every day. Famous<br />
Ibn-Batuta has recorded details <strong>of</strong> banquets in the court <strong>of</strong> Sultan Ghiasuddin Tughluq at his new<br />
capital Tughalaqabad. <strong>The</strong> food-included sharbats <strong>of</strong> rose water, barley drink, roasted meat,<br />
almond halwa, sambusak filled with meat and dry fruits, rice pulao with roasted chicken.<br />
Poet Amir Khusrau further confirms the richness and variety <strong>of</strong> the food at the new capital<br />
Jahanpnah, when he writes, “the royal feast included sharbate labgir, naan-e-tanuri, samosas,<br />
pulao and halwas. <strong>The</strong>y drank wine and ate tambul after dinner”. He also described addition <strong>of</strong><br />
two more varieties <strong>of</strong> bread Naan-e-Tunuk (light bread) and Naan-e-Tanuri. (Chapattis cooked in<br />
tandurs) Other delicacies mentioned by him are cooking <strong>of</strong> sparrow and quail.<br />
It was in this scenario that Babur arrived in 1526 from across the mountains, to launch the<br />
Mughal Dynasty. With the arrival <strong>of</strong> the Mughals, the food scenario changed drastically. Babur<br />
remained alien to Indian food and Humayun had no time to indulge in such delicacies. However,<br />
Akbar, who ruled the longest, contributed to the refinement <strong>of</strong> Indian gastronomy. Food items<br />
native to India began to be part <strong>of</strong> the royal repast, and were enriched with nuts, raisins, spices,<br />
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Melting Pot <strong>of</strong> <strong>Delhi</strong>’s Cuisine, by Salma Hussain<br />
and ghee, these included dressed meats, varieties <strong>of</strong> kababs different kinds <strong>of</strong> pulaos and halwas,<br />
new dishes were added and enriched the <strong>cuisine</strong> <strong>of</strong> the land. At this stage even regional <strong>cuisine</strong><br />
appeared on the royal dastarkhwan, poori, khandwi, badi, daal Kachori, were some <strong>of</strong> the dishes<br />
added on Akbar’s table, signifying a real good blend <strong>of</strong> two cultures, which his reign was known<br />
for.<br />
<strong>The</strong> Muslims brought their rich gastronomic history to India and this influence is now an<br />
inextricable part <strong>of</strong> our food culture. In fact, Mughal <strong>cuisine</strong> is a fragrant blend <strong>of</strong> our Indo-<br />
Islamic past and the Ganga-Yamuni tehzeeb that characterizes us. Hence, it contains elements<br />
that are common to both the Hindus and the Muslims and reflects, essentially, a fusion <strong>of</strong><br />
cultures, the blend <strong>of</strong> common ingredients to create something new and innovative. This history<br />
is interesting, both from an intellectual point <strong>of</strong> view as well as a human one, to observe how our<br />
lives and our <strong>cuisine</strong> began to reflect and record the changes that were seen in society. In these<br />
times, the importance <strong>of</strong> following the development <strong>of</strong> how the dishes and food habits have<br />
changed over time is equally vital to the study <strong>of</strong> society and its inhabitants.<br />
With the transfer <strong>of</strong> seat <strong>of</strong> power from Agra to <strong>Delhi</strong>- the 17 th century<br />
Shahjanabad became renowned throughout the world as the seat <strong>of</strong> Grand Moghuls. As said<br />
earlier the Moghuls brought with them the influences from Central Asia, Afghanistan and Persia.<br />
Thus the culture <strong>of</strong> Shahjahanabad reflected the true and diverse spirit <strong>of</strong> humanity in a blend <strong>of</strong><br />
lifestyle. <strong>The</strong> glory and the grandeur got transferred to the new capital.<br />
<strong>The</strong> Moghul Empire was at its peak during the 17 th century. An extravagant style <strong>of</strong> living that<br />
galvanized all <strong>of</strong> India's most exquisite crafts demanded the same from food. <strong>The</strong> royal chefs<br />
were all trained with Central Asian, Persian and Afghan techniques. <strong>The</strong> palace demanded that<br />
they excel in their art. Sambosas filled with mince meat and dry fruits, meat with vegetable and<br />
fruits, Pulao, do piyaza and dumpukht lay out before Moghul royalty, included various skewered<br />
and grilled or pan fried kababs. Most <strong>of</strong> these dishes have survived to this present day and are<br />
found in the by- lanes <strong>of</strong> <strong>Delhi</strong>. <strong>The</strong> local bawarchies created many more innovative varieties <strong>of</strong><br />
kabab taking lead from the old masters <strong>of</strong> royal kitchen. Thus shamsi kabab became patthar ka<br />
kabab and ordinary seekh kabab became sophisticated kakori kabab, which acquired its glory in<br />
the courts <strong>of</strong> Awadh. A bland Khoresh <strong>of</strong> Iran was turned into qorma and pulao was made into<br />
mouthwatering biriyani. Till date Dilliwala are famous cooking meat with combination <strong>of</strong> seasonal<br />
vegetable like aloo gosht, chuqander gosht, gajar gosht, and karela gosht.<br />
Shahjahanabad’s society comprised a mingling <strong>of</strong> international as well as national strains<br />
sheltering Diasporas from all over the world.<br />
By 1730 AD the city has absorbed various elements from neighboring regions and housed not<br />
only the ruling elites but also a number <strong>of</strong> different communities such as Kayashtha, Banias,<br />
Pandits, Jaats, craftsman, peasants, shopkeepers, poets, artists and mendicants.<br />
<strong>The</strong> main communities who made themselves an integral part <strong>of</strong> <strong>Delhi</strong> are; Punjabis, kashmiri<br />
pandits. Kayastha and banias. <strong>The</strong>se communities living in <strong>Delhi</strong> brought in their own culinary<br />
expertise but the <strong>cuisine</strong> <strong>of</strong> each separate stream is distinctive and delicious<br />
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Melting Pot <strong>of</strong> <strong>Delhi</strong>’s Cuisine, by Salma Hussain<br />
<strong>The</strong> Kashmiri Pandits started migrating to <strong>Delhi</strong> during the time <strong>of</strong> Sikander Butshikan, the<br />
seventh Sultan <strong>of</strong> Kashmir and by the beginning <strong>of</strong> 18 th Century Kashmiri Pandits became a<br />
sizeable community. <strong>The</strong>y brought with them their own culinary habits, which got absorbed in the<br />
<strong>melting</strong> <strong>pot</strong> <strong>of</strong> <strong>Delhi</strong>. Dishes like Gushtaba, Roghan josh and Rista are well entrenched in <strong>Delhi</strong>’s<br />
culinary lexicon. Today <strong>cuisine</strong> <strong>of</strong> kashmiri pandits and kash miri muslim is well rooted in <strong>Delhi</strong><br />
and not only outlets selling Kashmiri food have grown in number but shops selling Kashmiri<br />
spices and pickles are also seen in the main market <strong>of</strong> the capital.<br />
Banias were an integral part <strong>of</strong> the diversity <strong>of</strong> the population <strong>of</strong> Shahajahanabad and<br />
contributed towards the economy <strong>of</strong> the region as moneylenders. they controlled all commerce in<br />
Mughal period. <strong>The</strong>ir food, strictly vegetarian without onion and garlic is very much part <strong>of</strong> <strong>Delhi</strong><br />
<strong>cuisine</strong>.This community added a great number <strong>of</strong> delightful vegetarian <strong>cuisine</strong> to the <strong>melting</strong> <strong>pot</strong><br />
<strong>of</strong> <strong>Delhi</strong>. Dishes without onion and garlic became a part <strong>of</strong> <strong>Delhi</strong> <strong>cuisine</strong>. <strong>The</strong>ir food was on the<br />
purity <strong>of</strong> ingredients and richness. Bania and Jain food has a distinct flavor <strong>of</strong> Marwar and dishes<br />
such as daalbati churma, karhi chawal, gate ki sabzi are dishes worth a mention.<br />
And while the Muslim, Pandit and Bania <strong>cuisine</strong> is hugely celebrated- adapted and adopted by<br />
the rest <strong>of</strong> the city—equally significant is the Kayastha food, <strong>of</strong> what once used to be a<br />
community concentrated to the confines <strong>of</strong> Mall Road and civil lines <strong>of</strong> old <strong>Delhi</strong>.<br />
This community has always been known for their fondness for food and passion for hospitality.<br />
<strong>The</strong>y excel both in vegetarian as well as non-vegetarian food. Surprisingly their women are<br />
shakahari but make meat dishes for their men folk. <strong>The</strong>y show a marked preference for red meat<br />
and prepare mouthwatering delicacies like Nargisi Kebab, pasanda and sukha bhuna gosht.<br />
Kayasth food has survived in the elite families <strong>of</strong> <strong>Delhi</strong>. <strong>The</strong>ir breakfast <strong>of</strong> Bedvi Aloo with jilebi is<br />
now a popular breakfast <strong>of</strong> lazy Sunday in old delhi.some <strong>of</strong> their dishes like nagori halwa. Ajwain<br />
arvi and masala kathal are popular.dishes.<br />
<strong>The</strong> walled city boasted <strong>of</strong> some <strong>of</strong> the best pr<strong>of</strong>essionals in the field <strong>of</strong> medicine and in early 20 th<br />
Century Unani medicine became a popular way <strong>of</strong> life. Bottles <strong>of</strong> colorful sharbats, jars <strong>of</strong><br />
murabbas were added to the culture <strong>of</strong> <strong>Delhi</strong>. <strong>The</strong> tradition <strong>of</strong> making Sharbat was carried on by<br />
the late Hakim Abdul Hameed <strong>of</strong> Hamdard dawakhana and Rooh afza his contribution to the<br />
world <strong>of</strong> sharbat has survived the passage <strong>of</strong> time. Today Dabar has become a successful pioneer<br />
in reviving the traditional culture <strong>of</strong> murabbas.<br />
Amir Khusrou have referred to the serving <strong>of</strong> sharbats in the royal banquets and the written<br />
account <strong>of</strong> <strong>Delhi</strong> has a regular mentioned <strong>of</strong> sharbats made with rose pomegranate orange,<br />
mango and lemon. Hakims made them aromatic by adding saffron, musk, kewra, and essence <strong>of</strong><br />
different flowers.Today the old practice <strong>of</strong> making sharbats and murabba has been replaced by<br />
the modern technics and is available in attractive packings.<br />
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Melting Pot <strong>of</strong> <strong>Delhi</strong>’s Cuisine, by Salma Hussain<br />
Dilli ke halwai—<strong>Delhi</strong> is a place to satisfy your sweet tooth also. All the communities living here<br />
have made rich contributions in this field.<br />
<strong>Delhi</strong> is as famous for its sweets as it is for its kebab, paratha and other delicacies. Lala Sukhlal<br />
Ghantewala Shahi Halwaii, was as much a legend as Ghumi Kebabie <strong>The</strong> oldest mithai shop in<br />
the city is Ghantewala in Chandni Chowk which has been run by the same family since 1790.<br />
<strong>The</strong>y make the traditional sweets <strong>of</strong> <strong>Delhi</strong> -habshi halwa, sohan halwa, pinni, and all-time<br />
favourites like pista and kaju lauz and motichur laddoos. Muslims gave sweets like firni, falooda<br />
and a variety <strong>of</strong> halwas, some <strong>of</strong> which have survived the passage <strong>of</strong> time. Unfortunately, some<br />
<strong>of</strong> the sweets like daulat ki chaat are hard to find now.<br />
During the period <strong>of</strong> Muhammed Shah Rangeela under the advice <strong>of</strong> Shahi Hakims <strong>Delhi</strong> was<br />
recommended use <strong>of</strong> pungent spices to ward <strong>of</strong>f the ill humors, thought to be generated by the<br />
water <strong>of</strong> the canal flowing through Chandni Chowk. This thought process gave rise to spiced<br />
<strong>cuisine</strong> <strong>of</strong> <strong>Delhi</strong>, which is prevalent even today. Exotic-eating places adorned both sides <strong>of</strong> the<br />
canal. Experienced cooks created tongue-tickling savories and soon chaat shop and kababchis<br />
appeared like mushrooms and did brisk business, princes and nobles visited these vendors to give<br />
them patronage and encourage the fineness <strong>of</strong> culinary art. Even after so many years this<br />
tongue tickling savories <strong>of</strong> <strong>Delhi</strong> are popular and spread all over the walled city An amazing<br />
assortment <strong>of</strong> chaat like Paani ke Batashe, Papri, Chaat Pakori,long chire, qalmi bade, matar ka<br />
samosa and Kachoris are readily available and made to the liking <strong>of</strong> the customer. On the other<br />
hand a varieties <strong>of</strong> kababs like Ghumi kabab, Kaleji Gurde ki seekh, Shami kabab, bowls <strong>of</strong><br />
nahari, and cauldrons <strong>of</strong> zarda and biriyani stop the passer by with their aroma.<br />
Till Bahadur Shah Zafar the last Moghul Emperor, <strong>Delhi</strong> enjoyed its culinary delights but in their<br />
twilight hours, the piquancy had evaporated from the power <strong>of</strong> the Moghuls in <strong>Delhi</strong>. <strong>The</strong> kitchen<br />
fires smoldered and the smoke was stronger in the subas <strong>of</strong> Avadh, Deccan and Rampur where<br />
they found the patronage <strong>of</strong> the Nawabs and the rulers. By now the <strong>melting</strong> <strong>pot</strong> <strong>of</strong> <strong>Delhi</strong> had<br />
absorbed in it the most exotic and delicious <strong>cuisine</strong>, which adorned the royal table <strong>of</strong> Bahadur<br />
Shah Zafar. Patili ke kabab, Bater ka shorba, Bhuna titar, Hiran ke kabab, kate masale ka salan<br />
( Ishtu) qorma, Biriyani, Mutanjan, Safed Gajar ka Halwa, sem ke beej ka salan are some <strong>of</strong> the<br />
dishes which are now signature dishes <strong>of</strong> <strong>Delhi</strong> <strong>cuisine</strong>.<br />
<strong>The</strong> nawabi court <strong>of</strong> Lucknow, the rajas <strong>of</strong> the states in Rajasthan and in many other parts <strong>of</strong><br />
India, deprived by the British <strong>of</strong> their hold over the administration, laid aside their swords turned<br />
to the more agreeable delights <strong>of</strong> the senses – the affluent Avadhi, Hyderabadi and Rajasthani<br />
kitchens reaching new levels <strong>of</strong> creativity.<br />
After the fall <strong>of</strong> the Mughal Empire the reins <strong>of</strong> Hindustan were in the hands <strong>of</strong> Gora Sahibs<br />
whose contribution to the development <strong>of</strong> food is <strong>of</strong> a different kind. Europeans in India, who<br />
were perfect aristocrats by now, had lavish tables, adorned with soup, a roast fowl, curries,<br />
mutton pie, rice, cutlets, puddings, cakes, freshly churned butter and home baked breads.<br />
However the Indian ambience could not be avoided and a number <strong>of</strong> dishes came up between<br />
the English lady and her Indian cook, like This is the beginning <strong>of</strong> a new <strong>cuisine</strong>, called Anglo-<br />
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Melting Pot <strong>of</strong> <strong>Delhi</strong>’s Cuisine, by Salma Hussain<br />
Indian <strong>cuisine</strong>. Soups and salads, cutlets, curry, kedgeree, deviled egg, croquettes, vegetable<br />
cooked lightly, chicken roast, fruits, pastries and puddings appeared on the table. <strong>The</strong> birth <strong>of</strong><br />
Anglo Indian <strong>cuisine</strong> was indeed an interesting fusion <strong>of</strong> food <strong>of</strong> two different cultures. <strong>The</strong>re<br />
came flexibility and diversity in the <strong>cuisine</strong> <strong>of</strong> <strong>Delhi</strong>. Besides wine, various beverages got<br />
introduced like gin, gimlet, whisky and beer – sandwiches, cup-cakes and pastries, biscuits and<br />
scones made popular tea snacks <strong>of</strong> British <strong>of</strong>ficers in <strong>Delhi</strong>. Indian snacks like shami kabab,<br />
k<strong>of</strong>tas Aloo pratha were also added to the menu.<br />
<strong>The</strong> British gave India the concept <strong>of</strong> high tea. Garden parties became status symbols with<br />
elaborate refreshments, where Indian cooks presented his best on the table. Besides sit down<br />
dinners, buffet system <strong>of</strong> eating became prevalent in <strong>Delhi</strong> and now has become <strong>of</strong> a part <strong>of</strong><br />
<strong>Delhi</strong> life.<br />
It is interesting to note that when the British left, they not only took their food with them but also<br />
took away the flavors <strong>of</strong> <strong>Delhi</strong> with them. Unlike the previous rulers, the culinary habits <strong>of</strong> the<br />
British in India went with them. Today in Britain chicken tikka, somosa, tandoori chicken and<br />
curry are as popular as fish and chips.<br />
By the beginning <strong>of</strong> 20 th century French Style cooking became vogue in <strong>Delhi</strong>. Cooks remain<br />
Indian, who cooked on charcoal stove and Memsahib explained to him the French cooking in her<br />
own way. <strong>The</strong> menu was perfect French but what appeared on the table had little resemblance to<br />
its name.<br />
With the partition <strong>of</strong> India yet another layer <strong>of</strong> culture and another kind <strong>of</strong> food got introduced to<br />
the city- Tandoori food. Now kababs and breads were cooked in hot clay oven- called Tandoor. In<br />
AD 1200-1500 when conditions in Punjab were quite unstable, Guru Nanak (AD 1469 –1539), in<br />
an effort, to bring all people together started the concept <strong>of</strong> langar, giving rise to Sanjha Chulha.<br />
After partition sanjha chulha became a popular place for refugees <strong>of</strong> Punjab to exchange daily<br />
news.<br />
<strong>The</strong> majority <strong>of</strong> refugees, who settled in <strong>Delhi</strong>, after partition, changed the culinary life <strong>of</strong> the<br />
city. <strong>The</strong>y loved hearty, flavorful and substantial food without artificial furs.<br />
Kundan Lal <strong>of</strong> Moti Mahal, the famous tandoori food restaurant at Daryaganj in <strong>Delhi</strong>, started<br />
tandoori chicken, which is world famous even today. <strong>The</strong> Tandoor became a popular substitute<br />
to grill. Soon tandoori quail, tandoor Jhinga, tandoori fish and even tandoori aaloo, and a variety<br />
<strong>of</strong> kababs including tikka kabab and seekh kabab were cooked on tandoor and small tandoori<br />
joints became popular eating places <strong>of</strong> a common man. With the setting up <strong>of</strong> the sanjha<br />
chulha, the community kitchen became the center <strong>of</strong> gossip and a source <strong>of</strong> freshly baked roti<br />
and naan. Many <strong>of</strong> the displaced people after the partition <strong>of</strong> India, unable to take up their<br />
former occupations began a fresh life in <strong>Delhi</strong> by opening up small eating-places and started<br />
selling inexpensive food over which they had mastery like chhola bhatura. Soon chole bhature<br />
became a popular snack <strong>of</strong> <strong>Delhi</strong> and even today has not lost its popularity.<br />
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Melting Pot <strong>of</strong> <strong>Delhi</strong>’s Cuisine, by Salma Hussain<br />
With their growing economic success they began to dominate the food life <strong>of</strong> the city. <strong>The</strong>ir<br />
preference for chicken over mutton saw <strong>Delhi</strong> become a city <strong>of</strong> poultry fanciers. <strong>The</strong>ir passion for<br />
dairy product paneer in particular saw a variety <strong>of</strong> dishes being introduced to <strong>Delhi</strong>. Matar paneer,<br />
saag paneer, paneer makhni, not only gained popularity in the capital <strong>of</strong> India but became<br />
popular throughout the world.<br />
Besides tandoori <strong>cuisine</strong> yet another culture sprang called Dhaba culture. Small eating-places<br />
called dhaba adorned the sidewalk.<br />
Where rich creamy dal, curried chicken, matar paneer, aloo chhole, baigan bharta, sizzling<br />
paratha or tandoori roti were standard menu. This lip smacking, simple fresh food is served<br />
amidst loads <strong>of</strong> butter.<br />
With the downfall <strong>of</strong> Nawabs and Rajas, taluqadars and Zamindar the fine art <strong>of</strong> culinary suffered<br />
a great deal and almost died. A new soul was infused in it by the five star hotels <strong>of</strong> India who are<br />
not only reviving the old art for the gourmet lovers, but also propagating it all over the world by<br />
holding frequent festivals.<br />
Today in the bylanes <strong>of</strong> walled city some <strong>of</strong> the old Bawarchis, Kababchis and Chaatwalas do exist<br />
to remind one <strong>of</strong> the <strong>cuisine</strong>s <strong>of</strong> yester years the narrow winding streets <strong>of</strong> walled city hold many<br />
secrets known to only long time residents or are lost in the pages <strong>of</strong> history. Street food <strong>of</strong> these<br />
by-lanes is classless yet clasy, inexpensive yet priceless, earthy yet heavenly.<br />
<strong>The</strong> much talked about Paratnhewali gali has very few to claim the hereditary business. Gulab ki<br />
lassi and sirkiwale Bade Miyan’s Kheer with smoky flavor is again a reminder <strong>of</strong> good old days.<br />
Bade Miyan’s shop is 125 years old and the flavor remains the same. <strong>The</strong>se are the reminders <strong>of</strong><br />
the composite culture <strong>of</strong> <strong>Delhi</strong> known as Ganga Jamni Tehzeeb <strong>of</strong> Dilli. . <strong>The</strong> aroma <strong>of</strong> Biryani and<br />
Zarda, the favourite dishes <strong>of</strong> Dilliwalas are seen all over and does not permit a passerby to move<br />
further without eating a plate full. <strong>The</strong> freshly baked array <strong>of</strong> breads is dazzling, Baqakhani,<br />
Sheermaal, kulcha, Roomali, Khamiri, Ghee ki Roti, Rawe ke Prathe and besan ki masalewali roti,<br />
a favorite <strong>of</strong> Bahadur Shah Zafar.<br />
<strong>The</strong> past is disappearing rapidly and without a trace making way for new flavors fusion and ideas.<br />
<strong>The</strong> city is now introduced to western trends <strong>of</strong> food. <strong>The</strong> idea is not necessarily to service an<br />
existing palate but to present something new and add to the <strong>melting</strong> <strong>pot</strong>. This is also way to<br />
reach a new segment <strong>of</strong> customers. More and more Indians today are global citizen who embrace<br />
global trends. <strong>The</strong>re is a major culinary revolution going on in the capital with provides ample<br />
food for thought. Japanese food has taken a lead and Sushi Counters are found in each an every<br />
market. Continental, Thai Spanish, and Italian <strong>cuisine</strong> is what the younger generation demands.<br />
Today momo is sold side-by-side samosa and pizza is baked in tadoor with paneer and chicken<br />
topping.<br />
<strong>Delhi</strong> is leading the way for the rest <strong>of</strong> the country showing what cool and chic contemporary<br />
<strong>cuisine</strong> is all about. <strong>Delhi</strong> continues to live up to its integrative nature and <strong>Delhi</strong>’s taste buds are<br />
blooming and <strong>melting</strong> <strong>pot</strong> is bubbling.<br />
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Melting Pot <strong>of</strong> <strong>Delhi</strong>’s Cuisine, by Salma Hussain<br />
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