South India on a plate?

We all seem to have a pallet for South Indian food and cave for that soft idli, pipping hot sambar and coconut chatni from time to time. We have numerous South Indian restaurants some good, some bad and some ugly. One of the most authentic tasting South Indian food can be found on Asaf Ali Marg in Delite Theater Building. The restaurant is exceptionally clean and ambient, for a change it's one of those rare places where you can park your car without getting it scratched, stolen or towed away. You will be able to park you car on the other side of the road. 

Back to the food.

The taste of the food will take you back to Chennai and will put most of the name sake south Indian restaurants to shame. The idlies are worth dying for and the sambar is a perfectly spiced perfection. It is one of those places in Delhi where you will find some such dishes you don't find any where in Delhi. 

Go ahead, check the place out. Let me know if you liked the food.

Nostalgia unlimited!!!

Madras Cafe established in 1935 is a good place to sit and spend a lazy afternoon with friends over a coffee or a soft drink. The food! As far as the food is concerned I couldn't conjure enough courage to try, looking at the condition of the place. 

Then why is the place mentioned in this blog?

As soon as you walk past the door of the restaurant you automatically step through a time portal and travel in to a black and white movie, even the posters and wall hangings are of that era.

You should visit that place once just for the experience.

Well as far as the food is concerned, it is your decision to have it there or not.

My experience the food or the fresh lime soda I had there

is not remarkable  .

Hidden jewel 1

Tucked away in one of the industrial areas of Okhla behind Modi Mill in Okhla Phase 3. Is Parmeshwar Dhaba, a place not much to look at. It is situated in a lane behind Marketing times, the Maruti Service station. The food is exceptionally fresh and is prepared in front of you, Specially the roties which are served hot and directly from tandoor. I am a fan of their Tava Chiken and also find the Butter Chiken and parathas lipsmakingly delicious. You should try the place once at least. If you are around, you can get the food delivered. The owner Kripa Shankar says he can deliver food (jahan se bhi order  aa jae). However recommend that you place a delivery order if you are in Okhla PHase 3. Their delivery numbers are in the menu photographs. A word of caution beware of flies.

Tanduri Chiken which aint red!!!!

Tandoori chiken origins unknown (being very frank)
Father of Tandoori Chiken: Moti Mahal Delux restaurant of Kundan Lal Gujaral, in Delhi.
Color of the dish: golden brown, yees!!! Not red
People who learnt making tandoori chiken:  gordon ramsey.
Try it at the Dayagunj, Delhi 6 not at any of the other franchises.

Mint and Coriander Chatni English Sahab Style

Those of you who have eaten out in delhi must have seen a light green chutney accompanied with tikkas and kababs , some time last month I found out that most of the places serve mint chtney and curd which is not the authentic version.
This chutney came into existense in Delhi around WW2 in resturants where British Soldiers and Officers used to eat.
One of them still in existance is the Kwality Restaurant at CP outer Circle.
Well enough of story telling let me give you the recipe.

WHAT WILL YOU NEED:
-MINT 10 to 20 leaves
-Coriander leaves along with the stocks
- 4 egg yolks or one cup of Soya milk
- 1/4 ltr of extra virgin olive oil
- Half cup freshly squeezed lime juice
- Salt
- Food Peocessor with the liquifier jar ( the big glass jar)

HOW TO MAKE IT
Prep the food processor, put the egg yolks or the soya milk, lime juice, salt 1/2 table spoon, the mint, coriander chopped.
Put the lid on the jar and start the mixer in medium speed take off the small lid usually in the center of the main lid.
While the food processor is running start pouring oil in the mixure spoon full at a time. In the next 4 to 5 minutes you will see the chutney taking a creamy consistency and will start getting thick. Pour as much oil as much quantity of chutney you need just keep in mind that if you stop the food processor your chutney will become runny and will not be thick and ceamy as it should be.

Introduction

Delhi , being one of of the oldest cities of the world, holds within it self a treasure trove of cultures, tredition and stories.
I believe all things culminate in one basic item in all of our lives,"FOOD" Through this blog I will search and share food, places, secrets and storiea behind these. We will go as faras food from pre Moughal era, Moughal era, British era, Partition Period and time till date. Lets hope you like it.