How about having a dining experience in a two-floored bus? Well, now, you can have this unusual experience in Delhi. The Food Bus Of India, a dining double-decker bus, offers delicious food near the Rajendra Place metro station. But, first, let's collect all the information about this place. The Food Bus Of India is Delhi's first double-decker dining bus introduced by Mr Surjit Singh, the co-founder of famous clubs and cafes like Warehouse Cafe, Lords of the Drinks, IMLY and Open House Cafe. This unique concept restaurant guarantees you the most delicious street food from the world. It even gives you choices of having high tea, lunch, breakfast and even dinner, with some magnificent plating, making this place's food genuinely worthy.
What to eat?
At this red double-decker bus, you will find classic fusions of street foods from around the world. Their meals are pre-cooked at Naraina's central kitchen, and distinctive touches are added to the kitchen on the bus. One of their specialities is the pav bhaji prepared by their chef Vaibhav Bajaj. The collection of thalis is yet another delight served as lunch, dinner and breakfast. They also serve street snacks, including vada pav with chutney prepared with chillies, garlic, coconut and freshly ground spices.
With an impressive array of items on their menu, I was intrigued to have a mint mojito from their drinks section. However, their Chicken keema with green pea butter pao was an outstanding dish featuring minced chicken and crushed green pea subserved with butter on the pao. This meal undoubtedly gave a nice touch to the Parsi dish I adore the most. I also got the recipe of same along with some more recipes by Chef Vaibhav Bajaj. Let's take a sneak peek.
Chicken Keema Taka Tak With Green Pea Butter Pao
Ingredients
- Chicken keema: 150 gm
- Curd: 45 gm
- Ginger garlic paste: 15 gm
- Turmeric: 1 tbsp
- Deggi chilly: 1 tbsp
- Coriander powder: 2.5 gm
- Salt as per taste
- Bayleaf: 0.5 gm
- Green chilly whole: 3 gm
- Jaiphal: 0.5 gm
- Refined oil: 15 ml
- Meat masala: 2 tbsp
- Onion: 1 (chopped)
- Tomato: 1 (chopped)
- Garam masala: 1 tbsp
- Kewra: 1 ml
- Chopped coriander: 5 gm
- Pao: 2
- Green pea: 20 gm (crushed)
- Butter: 2 spoons
Method
- Take the chicken keema, which has a 20% fat ratio.
- Marinate the same with curd, half of ginger garlic paste, turmeric, red chilli powder, whole jaiphal, slit green chilli, salt for 20 min.
- Pressure cook for 3 whistles.
- Take oil in a pan, add chop onion and saute till golden brown.
- Add ginger-garlic paste and continue sauteeing.
- Add tomatoes. Mix all dry spices to curd and add to the mixture except garam masala.
- Take the whistle off the cooker and muddle the keema with a flat wooden base to soften it.
- Add the keema to the masala and fry for 15 min.
- Finish the keema with kewra/garam masala /lime juice and chopped coriander.
- Blanch the green peas and churn them with soft butter.
- Slit the pao and sear with melted butter.
- Apply the green pea butter spread on pao.
- Serve the keema hot with green pea butter pao garnished with a lemon wedge and chopped coriander.
Peri-Peri Chicken Nuggets
Next, I tried the peri-peri chicken nuggets, my favourite of all, beyond belief. When prepared, it can be displayed in many forms, fried, sautéed, baked, steamed. Its taste may vary, but its flesh continues to be low in fat, high in protein and quickly absorbed. I am sure that these nuggets will surely make you visit again.
Ingredients
- Chicken breast: 150 gm
- Curd: 20 gm
- Water: 20 ml
- Ginger garlic paste: 7 gm
- Deggi chilli: 3 gm
- Salt as per taste
- Black pepper powder: 1 gm
- Green chilly paste: 2 gm
- Panko: 35 gm
- Oil: 100 ml
- Chipotle mayo: 35 gm
- Fries: 100 gm
- White pepper powder: 1 gm
Peri Peri Seasoning
- Paprika: 30 gm
- Onion powder: 25 gm
- Garlic powder: 25 gm
- Oregano: 10 gm
- Sugar: 15 gm
- Ground coriander: 30 gm
- Dried parsley: 10 gm
- Salt: 15 gm
- Cayenne pepper: 8 gm
- Ginger powder: 8 gm
Method
- Cut the chicken pieces into 15 gm pieces.
- Make a wet marinade with curd, water, ginger garlic paste, salt, green chilly paste, deggi chilly, black pepper powder, white pepper powder.
- Marinate the chicken in this marinade for 12 hours.
- Take the pieces out and roll it with panko, and chill for an hour.
- Peri-peri spice- Grind all the spices together and store them in an airtight container.
- Fry the chicken pieces at 175 C till golden brown -making sure they are cooked from the centre.
- Dredge the peri-peri seasoning on hot fried chicken as per your liking and garnish with chopped parsley.
- Serve hot with chipotle mayo and salted fries on the side.
Dessert Delights
- Desserts at the Food Bus are delicious and immensely comforting. For example, I had banoffee pie made from cream, syrupy caramel sauce and bananas, mixed on a buttery crumbled biscuit base. This version of pie included chocolate topped with nuts and vanilla ice cream.
- Next, to my surprise, Chef Vaibhav sent one of my favourites- gulab jamun, and I could not resist it. But, again, to my surprise, they were baked instead of deep-fried and soaked in rabri. Isn’t that a delightful twist?
I would suggest this sheer delight to all—a satisfying end to my lunch.
- Location: Rajendra Place Metro Station, Gate 2
- Timings: 9 AM - 11 PM.
The double-decker bus also plans to park in Kamla Nagar, Lajpat Nagar and South Extension soon.