Where to eat Keema Meat Curry & Rice in Delhi? – Gullu Meat Waala

First time heard about Gullu meat when they had opened shop in Neta Ji Subhash Place in Pitam Pura. However the feedback was not so great and was told by my meat eating friends that the name has lost glory and NSP one is mere a bad copy of the original somewhere in North Delhi. Plus there was never feedback exciting enough for me to visit the original one as well.
However all that changed this weekend when a friend told about her father being fan of Gullu’s meat and knowing how much of a meat eater and lover he is, it was difficult for me to curb my excitement.
Landed up at their Malka Ganj outlet which apparently is right next to North Campus of Delhi university. Google maps here would serve you very well, just in case its barely 100-200 meters from Bungalow Road.
The menu looked simple enough – Keema Meat, Keema Kaleji, Chicken Keema, Meat Keema Rice along with Tikka, Tandoori etc. In vegetarian it has Dal Makahni, Mutter Paneer, Raita, Pulao and Mutter Paneer rice. All dishes came in 3 sizes – priced from Rs. 150 to 360.
Keema Meat Rice, Keema Meat Curry from Gullu
Abundance
We ordered a medium sized Keema Meat curry which in their menu would be ‘regular’, along with a portion of Keema Meat Rice which come in a single size. In breads ordered a Masala Parantha and couple of Tandoori rotis.
They do not ‘serve’ you at this outlet, its a takeaway joint with no provision to dine, not even a solitary table to stand and eat. I guess its more to do with a booze shop right next door, the guys at Gullu have to stay clean unless they want to invite trouble from authorities.
But that does not mean you cannot park and eat there, infact that is how lot of patrons get their fill – in their cars or on their bikes, just like we decided to roll.
First thing I noticed in my package was abundance of Chutney and Pyaz. Just taking them out one after the other set the mood right and left a great impression.
Coming to the Keema Meat Curry – It was not oily at all with keema being hand grounded which means a chunky meaty gravy. The mutton pieces were well cut, cooked in a way that they were not falling from bone but were still tender & melt in mouth, which is unlike many places that serve fibrous and chewy meat these days. The spices were perfectly balanced and should suit all the palettes. No overpowering or strong flavors – just a light, flavorful infusion.

Keema Meat Rice

Roti and Parantha
Same Keema Meat curry was used in rice as well. Rice were perfectly cooked and there was good quantity of gravy seeped till the deeper part of the container.
Masala Parantha that we ordered was surprisingly unique and well made. I was expecting a normal laccha parantha which would have some masala on top, but this one turned out to be different, very different. The parantha was stuffed with some masala that seemed to be mix of various things but dominated by methi. Tasted very nice with the meat curry.
Masala Parantha

I guess we would all agree that in such meals chutney and pyaz play a very important role, and the quality of these two things from Gullu made an already tasty experience into a superlative one. The chutney was thick and thankfully was not curd based.  The onions were well cut, fresh and crunchy – just what was needed to complete the meal.

 

Chutney and Pyaz
Details menu of Gullu along with Phone numbers.
It all costed us Rs. 484 which does not seem to be much for the kind of experience that we had.
Surely goes in the list of gems of Delhi. The closest competition would be legendary Ashok meat from Sadar Bazaar while Deena Meat of Gurgaon would be like a poor cousin of this kickass place!

Laaphing – The Fiery Cold Tibetan Mystery : By Anuradha Gupta

As you walk inside the little Tibet in Delhi (Majnu ka Tila) you can’t help but notice these small tables where a lady/man is very meticulously almost in a Zen like state making some dish and people around are sitting in a equally calm state relishing it! 

As you move closer you see very neatly stacked yellow pancakes, some jugs with different colored liquid and orderly lined different salts. Everything is methodically arranged. You wonder is it Vegetarian, Noodles, Soup, Savory?

Laahing – Soupy version with gluten/soya granules

Meet Laaphing (Due to different accents, it can be spelled as Laphin, Lapin, Laping etc) – a super mysterious Tibetan street food you will find in our very own little Tibet (Majnu ka Tila) This dish is as much a mystery as this market is – very few people know about this insanely flavorful yet so simple dish, leave alone how many of them know what it is made of.

This is how their counter looks like
Residents of Majnu ka Tila savoring their share of Laaphin
They cut slices from this slab of starch
Soya Granules or Gluten. Not sure.
This is a cold starter/soup with slimy jelly like texture with burst of flavours. As you look at it in wonder what is this wobbly, squishy thing made of! 


Liang Fen as it is called in Sichuan Cuisine, it of two kinds: yellow and white. 

By the looks of it the the yellow laaphing is nothing but pancakes of starch, rolled with some gluten/soya, granulated salt, roasted chili paste, seasame oil, garlic paste and pinch of MSG in it and then chopped. But as they say looks can be deceiving, the exceptional amalgamation of such distinct flavors and the texture is simply mind blowing. It can be made using Potato, Mung Bean, Rice or Corn starch. 

That granulated salt, smokiness of red chili, the nuttiness of the sesame oil and the kick of garlic is nothing but an intoxicating blend of flavors. It is unlike anything in this world. And yes, while they are rolling the Laaphing {now I know why I love it so much – it is rolled ;)} but wonder is it the distant cousin of Gujju Khandvi.

Another version of Laaphing
You can have the soupy version of this, wherein they add some soy sauce, garlic water, rice vinegar and some more chili paste and trust me despite being cold noodle soup it warms up your soul and be careful with spice level, it can even make you sweat in this freezing cold. HELP The fairer version of laaphing seems to be made of the corn starch. Thick slippery slabs which resemble scallops topped with same spices minus the gluten. The white Laaphing is little more soft and melt in our mouth kinds.
Ready for take-away
Dry version of Laaphing
As you roam in the Tibetan market, you will find lots of people selling Laaphing but I love the guy who has a small shop opposite to the Rigo Restaurant. You can sit on small stools inside the shop, soak in the calm vibe and not help but get enchanted with reverberating Tibetan music! 

By the way this scrumptious and very exotic dish costs just Rs. 25. 

It cannot get more exciting than this, in a nondescript part of bustling Delhi – you can be transported to the super exotic, calm and very charming mini Tibet, MKT and get high on this International Sadakchaap glimmering beauty! 


Wriiten by Anuradha Gupta


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Food Enthusiasts of Delhi & Anuradha Gupta own the copyrights of all pictures and content. To use pictures OR content in any way commercially OR non-commercially connect with shashank@foodenthusiastsofdelhi.com.

Big Yellow Door Café at North Campus – Restaurant Review – By Rajeev Gulati

After receiving countless recommendations from friends, I finally went to Big Yellow Door Café (North Campus) for a mid-day meal. It’s a café mainly targeted towards students and so has a very basic seating to fit max people in minimum space. The decor is ordinary and AC cooling is average. I was presented with a laminated sheet of printed menu card with items listed on both sides.

The choices are very basic as Mocktails, Shakes, Beverages, Pizza, Pasta, Burgers, Sandwiches, Wraps, Fried Chicken, Nachos, Few Side Dishes and 3 dessert options. Prices are very student friendly with dishes starting from Rs.40 with average dishes around Rs.100 and maximum still below Rs.200. My server tried hard to sell me with an optional seafood platter available off the menu which contained few pieces of Basa fish and 4 small pieces or Prawns but I did not fall in to the trap of eating Basa Fish for that amount.
The dishes I tried are…
1. Juicy Burger Non Veg – Very basic deep fried patty of chicken (definitely frozen types) with a thinner than thin leave of lettuce resting helplessly in a mess of Mayo applied in abundance on both portions of a mid sized bun. I would call it a Mayo burger with chicken.
2. Chicken Tikka Wrap – It was mentioned and assumed to be a chicken tikka preparation and I inquired the server if it contained egg, to which he confirmed. It was nothing else than a thin hard maida roti with filling of thick masala curry of hard chicken pieces (breast cut) without any egg or onion or dressing. I was disappointed with the dish as it was not according to the explanation of the server as well as per the menu and it was immediately taken back. They did not charge me for that either.
3. Chicken Mushroom sauce Penne pasta – It was very much obvious that their pasta would be good as most of the tables were already having it and my expectation was right. It was a good flavored pasta with mushroom sauce and chicken pieces. Well cooked, well flavored. Huge portion ar Rs.140. Not as good as Big Chill but much better than many 5 star coffee shops.
4. Chicken Mushroom Panini Grilled Sandwich – This again was a huge sandwich with a little less filling than what would have been called adequate. Mayo again in abundance but with filling of Mushroom and Chicken was still acceptable. I would say good VFM but can be improved with balancing the spices and seasoning.
5. Rocky Road Shake – I have heard so much about this shake that I was more than eager to have it. It’s a thick (OK, not so thick) chocolate shake with a slice of brownie warm and crumbled in it. Much like a liquefied and diluted Belgian Chocolate Ice Cream from Gyani’s. I specially asked them that I want it chilled and they put a lot of crushed Ice in it, not even blended properly with chunks of ice clearly felt.
All in all, I would rate my experience as extremely average. True, that I never expected a fine dining experience from such café but there is a lot of scope for improvement within their parameters and budget with some fine tuning with their dishes and seasoning.
They use Mayo in almost anything and everything and I guess the students around love it. It gives them an impression and feel that anything loaded with Mayo is rich. But for information, a 1kg bulk pack of Mayo is easily available for Rs.120 around and 15 to 20gm usage of it can load a burger upside down with it for only 2 rupees. It serves very bad calories with only vegetable oil used in it’s making but a student in his 20’s is already a calories burning engine and I don’t think they bother for it. When I was their age, I didn’t.
It’s a very basic restaurant / café with more than 75% of their items either served from packaged or readymade or frozen contents. They serve few pieces of non-branded potato wafers with almost every dish instead of French fries. I agree that their prices are very low (Mid Range) but then the value they deliver is even lower than what they are charging. But it’s their business model and they seem successful with that. Nothing sells like success.
I would certainly visit them again but this time with a lower level of expectation and that might give me a higher level of satisfaction.

by Rajeev Gulati

Giving a ‘Marwadi Tadka’ to Delhi

I was at Netaji Subhash Place this noon to meet a friend and was looking around at food joints and what all options were there for food lovers. Lot of joints selling Pasta, Pav Bhaji, Chinese, Rolls etc, besides the usual suspects in such large commercial hubs : Pizza Hut, Domino’s, Haldiram’s, Subway, so on and so forth. Nothing seemed to fancy my attention and excite the hunger in me. 
We were walking towards Haldiram when we noticed a banner announcing a food outlet whose name was enough to excite the daylights out of me, specially in Delhi. Something called ‘Marwari Tadka’. Unusual.. right ?? 😛
The sign-board that excited us.

We ventured in the ‘shop’ (that is how small it is), basically a quick service, pure vegetarian restaurant, with only 8 seats divided equally on two tables. The owner himself welcomed us and started talking about his food, the first thing he did was made me taste his Aloo-pyaz ki subzi. But honestly speaking more than the taste of the subzi, it was the zeal of the guy that made me sit and order a Thali (Combo) with came with Aloo-pyaz ki Subzi, Tikkad and Lahsun ki Chutney. Also ordered a Chhaach and later a Pyaz Kachori.

The Thali, with Tikkad, Aloo-pyaz ki subzi and Lahsun ki Chutney.

Now most of it is strange food for us. Tikkad is a thick roti, made from mixing floors of 5 grains (and don’t expect to remember all five now :P). I have heard my friends who have family living in villages talking about it, however never got a chance to taste it. As mentioned earlier, it was served with Aloo Pyaz ki subzi and Lahsun (Garlic) ki Chutney.  The combo costed us Rs.100.

Closer look at Tikkad
Aloo-Pyaz ki Subzi
Lahsun ki Chutney

The food is prepared in Desi Ghee and honestly speaking was on the greasy side. On asked the reasons behind so much ghee, he said that he gets request to make his food with less ghee, however then the authenticity would be lost the masalas in the dish would just not taste the same. To maintain the authenticity of the taste, the water they use actually comes all the way from Jaipur or so I was told by the owner. 

Pyaz Kachori
The chhaach was quite refreshing and had a tadka of its own, do try it, there are some interesting herbs and spices in it. The aloo-pyaz ki kachori was pretty decent as well. 
Now I am looking forward to my next visit to this place as I am quite excited to try there Dal Kachori, which they serve with kadi, just the way they do it in Rajasthan. We also tasted some kadi and my decision to visit them again was based my appreciation of its taste itself. Complete with methi dana and other spices. 
All in all, the place is just 2 months old here, the owner says that they have 2 more outlets, one in Chennai and another one near Ajmer. Its a must visit for food lovers, some might love it, some might not. But its something that ought to be tried once, just because is absolutely different from what we usually eat in Delhi. 

PS : I was told that they serve Dal Baat Churma and Gatte ki Subzi on Saturdays. Otherwise the have a very limited menu however they make specific Rajasthani delicacies on order as well. They only have 2-3 items – Aloo Pyaz ki subzi, Lahsun ki Chutney and Shahi Paneer – All of them are sold on weight basis rather than plate or portion. 

Marwadi Tadka 
Shop No. G-7, Pearl Best Heights 2, 
Opp. Max Hospital, 
Netaji Subhash Place, Wazirpur Depot, Delhi

Bille de Hatti – Best LASSI in Town. Period.

Since the start of my professional career, I used to visit Bille di Hatti at Kamla Nagar (Near North Campus). For last few years, I used to go to Kamla Nagar quite regularly for work, and Billa was and still is my favored source of nutrition. It is a small shop, but its Puri and Chhole are real good. And the halwa that I used to order with my Puri-Chhole is a delight to have. But the real treat or should I call it the reason to visit the shop is heavenly LASSI ‘malai maar ke’.
Sinful pleasures, Bille ki Lassi, in Tall Steel Glass
I went there this past week and realized one thing: Bille’s food in past years have got a special place in my food menu, a must have even if I am in locality or already stuffed with food. The place though, has changed quite a bit in last few years, it’s now bigger with sitting area inside for the food lovers. But outside it is as it used to be – the busy Kamla Nagar Market. The very smell of heeng on the road or in Market makes you feel hungry.
Puri Chhole being served
In one corner of the shop ‘halwai’ fries Puris in huge kadhais, while in another corner, which is the entrance to the shop and the sitting area, the owner prepares glasses of frothy LASSI. The shop has been around for 60 years, and it serves only three items in the first half – Puri-Chholey (Chholey also have Aloo in them), Halwa and LASSI. And in second half (post 2:30 pm) Samose, Halwa and Lassi.
Puris being made
As mentioned earlier, for me the must have is the LASSI, the guy prepares the lassi in front of you by putting a vessel full of Curd / Dahi, for me the reason for the taste of LASSI lies here only because unlike other vendors in Delhi, they (Bille’s) prepare and keep their curd in traditional ‘Mitti wala bartan’, as it is called in Punjab, rather then aluminum or steel vessels used in other places. The earthen vessel (paraat / bartan) gives the real flavor to the curd. Then the guy puts approx 200 -250 gm of curd, ice cubes and a big quantity of sugar (It might seem a real big quantity for diet conscious people) for one glass and serves it with delicious topping of Malai. They serve Lassi in thick paper glass but the traditional tall steel glasses are still available on demand. Though I have lassi through out the year but in summers it gives a real high when Delhi heat just squeezes you out, more so when your job requires to be on road for a major part of the day.

The shop is situated in the lane opposite to the main market , though the shop is quite famous, it is advised to ask the shop owners in market for the direction rather then a rickshaw-wala or fellow vehicle drivers (the address is 72D, Kamla Nagar). The near by metro station is Pul Bangash or Vishvidhalya.

Lassi, ready for takeaway
Each plate of Puri Sabzi for Rs. 30, a glass of LASSI for Rs. 30, a plate of halwa (very well roasted) for Rs. 20 and the Samosa is for Rs 8 per piece .

If we are looking for some real good Lassi then I would recommend Bille ki LASSI it is a cut above the rest in Delhi, not sure even the shops Chandni Chowk area can match it.

All the pictures come from Shashank’s collection, shot in February 2011.

South Indian Corner, Rohini – A Trusted Name

Rohini is majorly a residential area. Well, at least at the time of its conception it was. Now, it is gradually putting on the very hefty shoes of commercialism. Boots, perhaps. Some star hotels, restaurants, smart, suave plazas, plethora of schools from governmental to ones with palatial attributes, scores of hospitals, an amusement park, and our very own, the old boy the Golden Jubilee Park (Swarn Jayanti Park) or the Japanese Park as it is fondly known.

Onion Rava Dosa
Among all these, there lies in a very humble such plaza, South Indian Corner, holding fort for more than a decade. In an area that has almost around fifty apartments, one needs to be good consistently when there is no absence of competition. Earlier known as Anand Sagar, South Indian Corner, delivers a very nice variety of food in terms of Cuisines and definitely most of them are above par. Around fifteen types of Dosas, six species of Uttapam and then the Idlys and their orangish big brothers the Vadas take the lead in the menu. A very minimalist Chinese menu, just the basic Chowmeins, Manchurians, Rolls and Momos follow the South Indian palette. Following them, very strongly, the very basic Indian vegetarian cuisine of Paneers and daals and other green edible veggies, around twenty of them. Accompanying them are Naans, Rotis and Paranthas. Surely, there are no exclusives per se. But at the same time, there is hardly any dish that you would regret ordering either. And that is very respectable. Isn’t it?

Veg Manchurian

 There is no dearth of authenticity in the taste of any of the cuisines. The South Indian gets the top slot, obviously though, then the Vegetarian cuisine, if you can ignore a little layer of oil supervising the dish below, and then the Chinese, if at all one has to rate. Though, one usually doesn’t like to rate the food if every other dish had tickled his taste-buds enough. The author has personally has dipped his fingers in almost every dish in the South Indian category, most in the Indian vegetarian and around half listed under Chinese, and for sure has almost never regretted impregnating himself temporarily with the food there. The quantity served is very much above the unsaid norms, overall. The economics of all above is not very injurious either. Food for four usually sums to three hundred and well, who dares to estimate the gourmands.

Onion Uttapam
One downside, as a hero erupts only when there existed a villain, of the place is the lack of ambience. It is a race to find a table. But people seem to not mind it. In afternoons, you would have to stand and eat. But people seem to not mind that either. It is one of the many observations that people go easy and forget all their egos for a good meal. They keep all their egos intact for the roads and the rages waiting there. And actually, that is quite a fun watching the Chowmein making a ride on an invisible roller coaster, or letting the aroma of tandoor fondle in the nostrils or watching the chefs swaying in the harmony going about their business, mutely. It is all that one romantic play in motion, all free after all.

South Indian Corner
26, DDA Market, Sec-13, Rohini
Timings: 11 am to 11 pm