|Butter Milk Chicken|
• 1 Kg Chicken cut into medium chunks
• 2 cups Buttermilk
• 1 large Onion, sliced
• 1 teaspoon each of the dried herbs- Thyme, Parsley & Oregano
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cayenne Pepper
• 2 cups Flour
• 1/2 teaspoon Garlic Salt
• 1/2 teaspoon Onion Salt
• 1 teaspoon Cayenne Pepper
• Salt and Pepper
• Oil to fry
• Mix all the marinade ingredients and marinate the chicken in it for at least 5-6 hours or overnight.
• Strain the chicken in a strainer.
• Now mix the flour and the seasoning in a ziplock and shake well.
• Add the chicken pieces to it and mix well till all the chickens are coated with the flour mixture.
• Heat oil in a deep pan. Shake off any excess flour and fry the chicken till golden or dark brown.
• Remove on a wire rack to drain excess oil and serve hot.
|Sweet and Spicy Chicken|
All purpose flour – ¼ cup
Potato Starch powder – ½ cup
Sweet Rice Flour – ¼ cup
Egg – 1 nos.
Baking Soda – 1 Tsp
Ground Black Pepper – 1 Tsp
Kosher Salt – 1 Tsp
Garlic – 4 Cloves minced
Tomato Ketchup – 1/3 Cup
Corn Syrup – 1/3 cup
Kochujang – ¼ Cup (Korean Red Pepper Paste)
Apple Vinegar – 1 Tbs
Oil – 1 Tbs
Spring Onion – As required, green part chopped
• Mix all the marinade ingredients and mix the Chicken pieces in it and marinate for an hour or more.
• Heat oil and deep fry the Chickens till Golden Brown remove and keep aside on paper towels.
• Meanwhile heat oil, add the minced Garlic. Fry for sometime on low heat add all the remaining sauce ingredients.
• Simmer on low heat for 5-7 minutes, make sure the sauce does not burn. Sprinkle some water if required.
• Now add the Chicken in this sauce and mix well to coat the Chicken with the sauce.
• Remove on plate sprinkle some toasted Sesame seeds & chopped Spring onion and serve hot with chilled Beer.
|Aloo Matar ki Tikki|
|Lamb done in Chettinad Style|
|Yam and Pineapple|
|Apple in cream with Walnuts|
|Khimchi was not good at all|
|Penne with Chicken in Red Sauce|
|Spaghetti in Pesto Sauce with vegetables|
|Bitter Chocolate Cake, Mocha and other desserts|
|Kiwi Cake, Phirni, Gulab Jamun with other desserts|
We started with ordering our drinks, which consisted of very standard Long Island Iced Tea, a Virgin Mojito and an in house specialty called Zaza, which had fresh plums muddled with passion fruit syrup, lemon, sugar syrup and topped with carbonated water.
|Paneer Tikka and Malai Kebab with Walnut Sauce and Green Chutney|
|Long Islant Iced Tea|
|Beautiful Ambiance it was|
In starters we had quite a lot of choices and we ended up sampling the following:
- Paneer Tikka – As standard as it comes, however it was served with walnut sauce, which turned out to be highlight of the evening for me.
- Malai Kebab – This turned out to be a great surprise as well. Based on Khoya and Paneer, they were unlike any other Veg. Kebabs that I have had.
- Rock Shrimp Tempura
- Crispy Fried Calamari
- Chicken Tikka
- Gilafi Seekh Kebab
- Mustard Marinated River Sole
- Achari Subz Platter – Consisted of Broccoli, Paneer, Pineapple, Potatoes and Button Mushroom. All marinated in achari style and done in Tandoor.
- Hot Basil Lamb
- Vegetarian Mezze Platter – Though my experience with Mediterranean food is very limited, however this is one cuisine that I love and relish. The platter consisted of Felafel, Humus, Babagnoush, Pita bread etc.
|Chicken Tikka went down quite well with Gurpreet and Ajit|
|Squids (Calamari) and Rock Shrimp Tempura|
|Achari vegetable platter. Broccoli were actually very well done, and offered the perfect ‘Bite’|
|Hot Basil Lamb|
|Veg. Mezze Platter|
All the Tandoori snacks were served with a Walnut sauce, which turned into an instant hit amongst all three of us. We were that it was developed by their chef and is made of walnuts, cream and yoghurt.
And then started the main courses.
- Prawn With Seasonal Veg.
- Chicken Scallopine
- Fettuccine Creamy Gorgonzola Sauce – Well made with 3 types of mushrooms and blue cheese in a cream based sauce.
- Bhuna Chicken Khada Masala
- Mutton Roganjosh
- Paneer Khatta Pyaaz – This was a variation of Paneer Tikka Masala and unfortunately the only thing that I did not appreciate that evening. Everything was fine about it, till the actual Khatta Pyaz came into place. They were just too sour and had us making pucker faces every-time we chewed an onion.
|Lemon Cheese Cake|
There is a specific section of drinks in the menu which has names like Blow Job and Quick F*ck, yup you read it right – Blow Job and Quick F*ck. As per the menu ‘Blow Job’ consisted of cream de banana, Bailey’s and Vanilla ice cream, a drink I decided to order with desserts, it came as a layered drink in shot glass. While I was lost in conversation I asked waiter what was it, and he said sir this is a Blow Job. I am sure you can imagine the look on our faces for at least couple of seconds that moment. For desserts besides the BJ, we also had Lemon Cheese Cake and Crème brûlée.
|Interior of the restaurant|
Overall speaking the food is very good and the pain they take is quite evident. However Mozart Cafe is for much more than food, it is a place which I would visit for its stunning ambiance and feel. It is a place I would visit if I have to entertain somebody be it a date or a business associate.
We have been to Chandni Chowk for FED FoodWalks on several occasions, however this time we decided to go touristy and check out the most usual suspects. Being a Sunday we did miss out on couple of hot joints, however it was a pleasure to be walking on relatively empty and calm streets.
|Ram Ladoos with grated mooli, purple carrots (from a Kanji) and two types of Chutney|
|Fresh Ram Ladoos being fried|
|Bread Pakoras ready to be served|
Besides the regular fare which was super awesome couple of things really stood out. All of us know about the Kaanji that our moms make. Dogra serve purple carrots with his Ladoos and Pakodas, which have been ‘pickled’ in Kaanji. He made us sample some of his Kaanji too, which was delicious to say the least. And then there was Karele ka Pakoda. Yup, you read it right. A bitter gourd, stuffed with spices, dipped in the batter of moong daal and fried like a pakoda. You might not be a fan of Karela, however this is something you should try atleast onces. Bizzare Food it is.
|Pakoda made out of Karela|
|The Inside View|
After Dogra we headed towards Ghantewala, however to our disappointment they are closed on Sundays. What we did next was something I did not imagine myself doing. I entered Gali Paranthe Wali. I would not go into the reasons why I am not a big fan of Gali Paranthe Wali but I have never really enjoyed the food they serve there. As far as my knowledge goes, all Parantha Shops downed shutters but for Pandit Dayanand Shiv Charan. All the shops that are currently operating after the revival of the gali are not from the original era but are said to be of the same family. We dined at Pandit Dayanand Shiv Charan’s shop and as I was there with no expectations I was not disappointed. I quite enjoyed the chutneys they served. Being a lover of Paneer I also liked the Paneer Roll that they serve, though it does taste like paneer pakoda. Going there was not really unfruitful, because there on a cart I found some of the freshest and best Nan Khatais that I have ever had. Post Paranthas we sampled some Khurchan and Kalakand from the shop opposite Pandit Dayanand Shiv Charan’s shop, which was quite average.
|Nan Khatais being baked right on the cart.|
|Fresh and Hot Nan Khatais|
|Different fillings or stuffing for Paranthas in Paranthewali Gali|
|A Thali with Green Chutney, Sweet banana Chutney, Pumpkin Subzi, Potato Subzi, Pickle etc|
|Mewa (Dry Fruit) Parantha|
I have never been a fan of Natraj ke Dhai Bhalle, however since we were doing ‘touristy’ things, I thought of giving them another try. And I can still pass them.
|Natraj ke Dhai Bhalle|
Next came Ved Prakash ji ka lemon Soda and then Lassi from Amritsari Corner at Fatehpuri Masjid Chowk. Unfortunately we were not able to have the Puri Chhole at Meghraj as being a Sunday he finished off at 12 o clock itself, while on weekdays he serves till 2 pm. On being suggested that he should make extra provisions for Sunday, I was told that they make 3 times extra provision, but still run out of it before time. Result of the said conversation is that I cannot wait to get back to Meghraj for an exclusive Chhole Puri Breakfast session.
|Thickness of Lassi is demonstrated by spoon which is not going in and is actually resting on Lassi|
Chaina Ram is a name for which I have tremendous respect for. Sweets from Bikanerwaala and Haldiram’s have now started to feel industrial, however a bite into Chaina Ram’s sweets and you can feel the art that went into it. We tried three different types of Karachi Halwa there, Cham Cham and couple of other delicacies.
|Three different types of Karachi Halwa|
|Cham Cham and other sweets at Chaina Ram|
Being a fan of Gole Hatti in Patel Nagar, I have always wanted to try the one near Fateh Puri Masjid in Chandni Chowk, but again as luck would have it, being a Sunday they were closed. Though Kake Di Hatti was not in my mind that day, however somehow we still landed there and as usual, they managed to impress us.
|Boondi Raita, Dal Makhani and Chhole at Kake Di Hatti|
|Stuffed Naan at Kake Di Hatti|
|Various stuffing that into the Naans|
|An ‘average naan’ at Kake Di Hatti|
And how can be a visit to Kake be complete without a stop at the neighboring Giani’s. Tried there Rose Shake, Pineapple Shake for the first time and can very well say that it was the last time as well. Though shakes are not Giani’s strong point, however they certainly do the BEST Rabri Faluda and Moong Dal Halwa in entire city of Delhi. Their Gajar ka Halwa is also not to be missed at any cost.
|Rabri at Giani’s|
|Rabri Faluda waiting to be served|
|Gajar ka Halwa|
One would think that after so much food, we would call it a day. Infact couple of members did call it a day. However rest of us got into rickshaws and embarked on a long ride to Kucha Pati Ram, Sita Ram Bazaar. Most of you would have guessed what was attracting us there, however instead of our usual Kuremal Mohanlal Kulfiwale we decided to try offerings from Duli Chand Naresh Gupta Kulfi Wala. Though they were pretty good, but I like Kuremal better and ended up there after sampling some treats from Duli Chand Naresh Gupta Kulfi Wala.
|Riding through the busy lanes|
|Riding through the busy lanes|
|Anar (Pomegranate) Kulfi at Duli Chand Naresh Gupta|
|Orange stuffed with Rabri Kulfi at Duli Chand Naresh Gupta|
|One half of Orange stuffed with Kulfi at Duli Chand Naresh Gupta|
|Pan Kulfi at Duli Chand Naresh Gupta|
The following pictures from Kuremal have been shot on my earlier visits to their outlet.
|Jamun Kulfi at Kuremal Mohanlal Kulfiwale|
|Fruit Cream Kulfi at Kuremal Mohanlal Kulfiwale|
|Aam Panna Kulfi at Kuremal Mohanlal Kulfiwale|
|One Half of Stuffed Mango Kulfi at Kuremal Mohanlal Kulfiwale|
|Mango Stuffedwith Kulfi at Kuremal Mohanlal Kulfiwale|
Post Kuremal, while walking back towards Chawri Bazaar metro station, couple of Chhole Kulchewalas caught attention in Sita Ram Bazaar. And being the ones who do not believe in holding back the temptations, we tried one of them, who turned out be quite okay, nothing great. And then being a Sunday, Veg Kathi Kebabs were being served in Chawri Bazaar with hot Rumali Rotis, how could have we resisted them.
|Chhole Kulche at Sita Ram Bazaar|
|Veg Kathi Kebabs at Chawri Bazaar|
Though we also wanted to go to Bade Mian and Standard Sweets (for Chai) however former was closed due to some reason and latter was closed for cleaning at that hour. It was sort of a food marathon, or rather a Hogathon that took place on that day, 4.5 hours of pure eating. But as usual, cannot wait to embark on the next one.
|Food Enthusiasts of Delhi|