The Delhiwallah shares a secret

Visit the Delhiwallah to read about a city secret - where do you find good ground coffee in Delhi?

Product Watch: Parampara Starter 2

The food watch blog hasn't gotten on the product placement bandwagon yet, but I felt the need to endorse a product that has changed my views on 'instant' food. Parampara has introduced a line of instant starters - just add a few basic ingredients and chicken/paneer, and you're all set. I decided to give it a try:

The packets of masala are readily available at most supermarkets and cost about Rs. 30. There's Chutney Chicken and Chicken Achari, I decided to take the spicier option.
You need 500gm boneless chicken according to the packet, we took about 250 gms boneless Godrej Real Good Chicken, cut into small pieces. Tip: Take 'mixed boneless' over the breast boneless - its much more flavourful.
Add the packet masala, which looks like a dry paste, to the chicken. It's best done with an hour of time for marination. Remember that the masala has all the required spices and salt so be a little circumspect in adding ingredients.
It may be instant, but you need a few helping hands - one being 100gm of fresh curd. Make sure it isn't very sour.


Now that the masala and curd have been added, use your hands and knead the chicken and its masalas to make a good marinade. Remember to break up the lumps of Masala.

Use lemon juice or about a tsp vinegar for some tang. As a improvisation, I threw a tablespoon of my mom's mango pickle in the mixie and added it to the paste.

The mix should look like this and be allowed to marinade before you start cooking, for best results.

Heat up a Kadai and add a tablespoon of butter. The mix contains oil so you just need the butter for the flavour. For the health conscious, a buuter substitute or plain vegetable oil works fine.

When the butter begins to sizzle (don't let it burn) add the chicken mix and give it a good stir. Make sure it doesn't stick to the Kadai surface. Take a little water to clean up the residual masala in the bowl and pour that along with the chicken.

After that, turn the heat to medium and let the chicken simmer. You'll soon see the fat leaving the sides of the pan (the oil will be seen floating to the top and bubbling along the sides of the pot), which is the cue to cover the chicken, turn the heat to very low and let it cook. Boneless chicken takes about 10-12 minutes to cook thoroughly. The cooked paste and chicken will take this colour, turn the heat up, stir around the chicken until the gravy comes to the consistency that you need. Dry the water off completely for a starter, else leaving a slight gravy like in the pic will serve as a great main course.

The verdict : great, easy recipie and makes a great change from ordering in, without the headache of obtaining complicated ingredients and complex procedures. A must try for the budding cook.

Wok and Roll

As far as VFM Food experiences go, All Stir Fry at the Gordon House Hotel, Colaba, takes the wok. Literally.

For under 400 rupees, you can eat to your heart's content at Colaba - and if the food's bad, you only have yourself to blame. Simple concept - choose your veggies, your meats, your sauces, your seasonings and let the Chefs work their magic. An arresting array of exotic oriental veggies awaits you
Along with some fresh beef, chicken, squid, and apologies to the purists - but even pork salami and sausages!

Never to miss an opportunity, I load my bowl with prawns and get going

Topped with some fresh veggies:

My bowl is ready to be wok-ed!

The Chefs listen patiently while you explain to them your choice of sauce, ranging from mild, spicy to extra spicy. You can ask for a dash of lemon juice, extra garlic, chili oil and crushed peanut for a special touch. And you can watch eagerly as your raw material gets transformed into an absolute delight.

And voila! I opted for a mix of Korean BBQ sauce and some peanut and fresh corriander. Its unlimited helpings, and so a friendly piece of advice is to take small helpings, dabble with the range of sauces and avoid the noodles/rice to keep more room for experimentation (and the carbs off!).

Besides the VFM factor, the location and the thrill of the whole process, ASF also has separate utensils and bowls for its vegetarian patrons, a highly recommended a la carte menu for the lazy ones, great drinks and cheekily worded fortune cookies to end your meal.

Puneites - there's a branch at E Square too! Rejoice!

How parathas can save your life

It's that time of your monthly financial cycle again, or it could be a perpetual state of being, when you are drinking at a bar and feel that the food is too expensive. Problem is that since the realization of hunger was a bit late in coming, and since Delhi is a city that is quite unfriendly to the light wallet once it is eleven pm, there are very few options. Of course you could drive to the Comesum at Nizamuddin Railway Station and have their quite alright food from their vast menu, but then you might as well have eaten the food at the bar because it is just as expensive. Aap Ki Khatir begins to wind up operations at eleven, and so does Al Bake in NFC - and thus cheaper options to the south of the city are scarce.

Now don't get me wrong. The following can apply just as easily to those that do not drink, but are still hungry at midnight, and don't feel like McD's or the strange hot dogs at the 24X7s.

At least in the souther regions of the city, the enterprise known only as the Moolchand Parathawallah is one of the better known domestic food brands. If you are approaching the Moolchand flyover from Central Delhi, do not take it, but move parallel to it. If you are coming from Okhla or Ashram, do not take the underpass at Moolchand, but take the left and move parallel to the flyover. Before the flyover ends, there is a prominent left turn. Take it and look for the crowd. It is unlikely that there is ever more than one crowd around there, but if there is, look for the one with thick black smoke coming out. The parathawallah does not have a permanent spot around here, and the location on a particular day will depend on the vagaries of ongoing Metro construction.

From chaps in BMWs and Mercs, to people who can never dream of private transport, the business has a vast and varied clientele.

They are clear that their strength is the humble paratha, and they don't deviate too far. Regardless of the extremely limited menu of aloo-pyaaz, mooli and egg parathas, satisfaction is guaranteed for the hungry - and not just because you may be light on funds. Within thirty minutes, a friend and I had not only devoured two each of the most delicious aloo-pyaaz (potato-onion) parathas, but had even been able to get more than ten egg parathas packed - a quietly efficient, albeit polluting, food service. And the accompanying chilli pickle and raita taste excellent as well.

At least six people are employed in the business, stationed at various points of the delivery chain for different parathas. All parathas go through the standard "burn" routine which comprises of a quick dip in oil followed by the fire treatment.

For the egg paratha, a single egg is broken on to a pre-burnt paratha and then heated again.

Visit the Moolchand parathawallah - at least once if you're careful about what you put into your mouth, if you're not you will certainly end up going there several times, fitting comfortably on your financial cycle.

Best shawarmas in Delhi

They are quite unlike the shawarmas you may have eaten elsewhere. To begin with, they are much smaller than the ones you will see in most other places. Also, there is a tendency to favour dollops of a mayonnaise-type-thing (just makhan for those that run the place). But the basic tenets are all there - soft, minced lamb, hacked off a skewer and served in a roll.

Welcome to Al-Bake, most certainly the makers of the most popular shawarmas in the capital, and for my money, the best.

New Friends Colony is not without its share of meaty and Muslim cuisine, but Al Bake stands out, and so does its shawarma - demand is so high that there is a brand new Al Bake, barely twenty metres from the old one. Bowing to the demand, Al Bake also sells shawarmas to go in a packet containing four hot ones, selling for hundred rupees. Very often, that is the prudent idea as seating is hard to find once the sun begins its slow descent.

College goers are proud of their shawarma records. I've heard someone brag about seventeen of them at one go. With the lightly spiced chutney to go along, that record cannot have lasted too long.

Very quick with their knives, Al Bake is also a textbook on efficiency. There are two highly skilled knivesmen who hack away at those hunks of meat, and then chop them much finer. In combination with the men who roll the shawarmas and the woman who does the accounts, it is a beautifully oiled machine.

But this efficiency does not come at the cost of taste, or friendly service.

Al Bake's not all about shawarmas. But please, the shawarmas first.

A Shark Tale: Or Mahesh Lunch Home Part II

After the sol Kadi, I placed me order for lunch. Gassi, or the Manglori style curry, is thick pasted coconut, with turmeric, red chilies and tamarind, onion and ginger. You can order your gassi with the fish of your choice. My waiter was taken aback with my choice of fish - shark.

I'm not aware of which shark breed is used in Indian cooking. I've seen the shark in the market, and its small and nothing like the Steven Spielberg movies. Shark is a fish with a very strong flavour and almost a meat like quality about it. In Goa, we don't use shark in our everyday fish curry, but rather, we make a xacuti like preparation from it. Interestingly, its referred to as "Morieche mutton" (shark mutton). Shark is also dried and used in dried fish curries, which is what is popular in the monsoon months when fresh fish are hard to come by.

The Shark is fresh, and is soft and slides off the bone easily to melt in my mouth. The Gravy was alive with spices. Unfortunately, the two of them didn't really match. The Shark had been cooked separately and dunked into the standard gassi, which did not have anything fishy about it.

I focused on the shark and occasionally dabbed my appam in the curry. The Appam arrived at my table soft and a little deflated. In case Appams aren't your scene, you can have your gassi with rice, or a neer dosa.

Soul Kadi

Though I prefer my fish the Goan way, practical constraints (the only sources of Goan food which do not involve me cooking are pesky relatives who just want me married off) force me to make friends with similar tastes - malvani and manglori. Manglori curries are spicy and thick, like a chutney, unlike the milky consistency of the Goan "Humon". In Mumbai, though sparsely dotted with Manglori "lunch homes", the Page 3 choice is Mahesh Lunch Home. I am given a few curious glances and even have an argument with a waiter who tried to convince me that I was not a single diner (seriously), but my order and apetite got a smile to the waiter's face.

Sol Kadi is on the beverages menu, and sol kadi it is. Interestingly I never grew up with the concept of sol kadi as a beverage. Ending a meal of hot, spicy fish curry rice with some sheeth-kadi (rice and solkadi) was a Goan Staple. It is kind of like our curd. One coconut is opened up in my house every day - half goes for the curry, 1/4th for sprinkling over vegetables and salad, and 1/4th would be scraped, ground with a little water, and its thick milk would be extracted for sol kadi. Sometimes, a few garlic cloves would be thrown into the mixie along with the coconut for a garlic flavour. Sometimes Ajwain would spice things up. Sometimes a hot green chili would be roasted on an open flame and thrown in for its rather unique taste. The milk would be emptied into a bowl where a few "solas", the fruit of the kokum tree, would soak in a few teaspoons of hot water, salt and sugar. If served as a leftover, the sol kadi would be tempered with mustard seeds and curry leaves. The Sol Kadi would be ladled out on the rice kept neatly aside for the purpose. As the Kadi was runny, as children we were taught to pile up our rice into a small mound and make a hole down the middle, kind of like a volcano, and pour the kadi down there. Then quickly, we were told to mix our rice in the kadi so that the kadi would be absorbed by the rice. Kadi should always be in excess though - good GSB women are taught to chastize guests for eating "sukhe sheeth" or dry rice i.e. rice with very little solkadi in it.

Sol kadi is meant to relax the digestive system, but in its new avtaar as an appetizer, it seeks to do the opposite. I sip the beer glass of Sol Kadi which is given to me - the Kadi is thick and creamy and at the outset I note that it has been made using freshly grated coconut. There's most certainly a garlicky presence and as I swallow my sip I note a spicy aftertaste. The Solas played their part well and more importantly made an early exit, ensuring just the right colour .

Shady Chinese

Shady Chinese is a term that some of us use disparagingly to refer to Indian corruptions of Chinese food. Pretend Chinese and Chindian are also terms used to refer to the genre. Spices and oils which the self-respecting Chinese cook (from South, North, Central, wherever) would never use, find their way into our plates and palates.

In Bangalore, the gobi manchurian is highly popular and you find it in all the darsinis that are otherwise restricted to pure South Indian specialties of the idli-vada-dosa-sambar variety. In Delhi too, in most nooks and just about every cranny, there is a man (usually) selling Singaporean noodles and hawking Hakka noodles. I have devoured these oily delights by the kilo, and are excellent with your evening poison.





Little Dragon is a small red-coloured stall/vehicle in Defence Colony. A range of soups that take their taste positions between the two extremes of sweet corn chicken and hot and sour chicken, and a similar array of oily noodles and rice. It is very cheap for a Defence Colony gaddi and offers you the options of half-plates and half-soups. They have a regular lunch crowd that congregates around it by one from offices located around Defence Colony.



Do you know of any Shady Chinese delights? Feel free to share your experiences.