Old Delhi, or Delhi-6, as it often called, is the ancient part of the capital from where the journey of this happening city started. Ruled by several Mughal emperors, the city and its cuisine is a culmination of diverse influences. One thing that is the heart and soul of this place is its street food. From Chandni Chowk to Jama Masjid, the purani Dilli area is known for its rich heritage and architecture and within the small lanes, you’ll also find lip-smacking food being prepared.
Bringing the best of Old Delhi flavours on your plate, Anardana- a beautiful diner located inside South Delhi’s Sangam Courtyard in RK Puram, is hosting a Delhi-6 food festival and the special menu curated by Chef Asif Mohammed, Head chef at the restaurant, offers a range of drinks, appetizers, main course and desserts. The artistic walls and fancy chandeliers hanging from the ceiling were very pleasing to the eye as was their comfortable couch seating, overlooking the hustle-bustle of the city.
Crispy, fried, urad dal balls covered in oodles of fresh curd and topped with a tamarind and mint-coriander chutney, it was a delicious way to start the meal. The moist bhallas and the sweetness of the curd reminded us of the food stalls on either side of the purani Dilli lanes, selling these heavenly treats on a steel plate. Moving from this chatpata treat, we tried the Jama Masjid ka famous fish fry. Biting into the crunchy outer layer, the soft and moist batter-fried fish tasted heavenly. Cooked to perfection, it was paired with a thick mint and coriander chutney.
Plenty of rich, meaty curries were on offer and we were spoilt for choice. Finally , we decided to go for the Piston ka keema and Chicken Jahangir. While the former was a rich curry made with coarsely ground mutton cooked in an onion-ginger gravy, the latter was a spicy onion-tomato curry with chicken morsels dunked in it. To accompany these rich and sumptuous gravies, we opted for garlic naan, blue cheese kulcha and bakarkhani. For the unversed, bakarkhani is a special Kashmiri bread that can be eaten for bread as well as be paired with curries.
Post the wholesome main course, decadent desserts were eagerly waiting our arrival. To satiate the sweet tooth, the double ka meetha was the ideal treat for us. Also known as Shahi Tukda, this Hyderabadi specialty is a desi bread pudding, soaked in milk and spices. Giving it a chaat-like twist, the double ka meetha covered in dry fruits was topped with a rabri challa and crushed boondi ladoo.
Experiencing the rich and heavenly flavours of purani Dilli made us very nostalgic and to make you taste what we did, here’s a recipe of Chicken Jahangir that you should try at home.
Ingredients:
• 280 gm boneless chicken
• ½ tsp degi mirch
• ¼ tsp ginger
• ¼ tsp garlic
• Salt to taste
• Pinch of cumin powder
• Pinch of kasoori methi
• ½ tsp curd
• ½ tomato
• ½ onion
• ¼ tsp coriander powder
• 1 tsp anni seed powder
• 1 tsp garam masala powder
• Butter
• Refined oil
• Coriander leaves
Method:
• Take a pan and add oil, onions and ginger-garlic paste.
• Cook for few minutes until onions are translucent.
• Then, add tomatoes.
• Add chicken and all the powdered masala.
• Cook for some time. Once the chicken is 80% cooked, add curd and fresh coriander.
• Keep stirring on slow flame for about 5 minutes.
• Adjust the final seasoning.
• Serve hot in dish bowl.