Delicacies of Old Delhi

Albert (California)
Visited: November, 18th, 03.

Being working as an Indian Cuisine Expert in a multi-star hotel at Chicago and also a die-hard Indian food lover, I travel to India to explore the verbatim manner of preparing the specialties of Indian Cuisine (specially Mughlai) as well as to explore new recipes.

I knew that nothing could be a better place then Chandni Chowk in Old Delhi. Its history lies back to the year 1648- one of India's most exquisite boulevards famous for gold/ silver trading perfumes and of course its mouth-watering delicacies.

One of my Indian friend- Pratap, connoisseur of food told me that among the eating joints of the bazaar, the most famous eating house is Karim's and no food lover's excursion to old Delhi is complete till he halt for a leisurely feast there. He ordered for brain curry and swore, it was one of the finest servings, other delicacy included- Kormas, Kebabs, I had my first aroma of famous lamb 'Ishtew' which was quite appetizing. My friend told me that no guidebook on the Delhi City would ever be created with out specifying Karim's and few other know for their specialization.

I was very curious to learn about Mughlai food, which is quite famous back home and of course to know about the exotic preparation generously, laced with 'Kachnar' flower. I learned that the Kheema-Kachnar is cooked cleaving to tradition in a skillful way-a cook's own culinary creation. Other specialties were Pasanda, Shaami Kebab and Qorma. For the Pasanda's creamy gravy, particular pieces of mutton had to be procured not to specify almonds, cashews, yogurt, poppy-seeds and roasted gram all of which simmered to excellence over a slow fire.

I also had the opportunity to vigil the preparation of Mutton Salan cooked creatively with spinach, turnips and even beet-root. Birayani too was original in the way as they flavored the rice and meat dish with whole spices and garnish with pickles. I also learnt that the Mughlai Cuisine is not completed without serving 'Zarda'.

I was amazed to perceive, how the Old Delhi chef de cuisine takes pride in their cook and each had an aroma that is unique in it. That's the reason the big chains like pizza and burgher chains, coarsely proclaiming their commodities through out the world prefer to keep away, aware it would be vain to compete on this ground.