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DELHI

Popular Dishes of Delhi

Galouti Kebab

Galouti Kebab, a culinary jewel of North India, epitomizes the art of delicate indulgence. Crafted with meticulous precision, these velvety morsels melt upon contact, revealing a symphony of spices that dance on the palate. The heritage of the royal kitchens is woven into each bite, as tender minced meat, perfumed with saffron and exotic herbs, unveils a story of opulence and refinement. A legacy from the city of Nawabs, Galouti Kebab is a regal ode to gastronomic finesse.

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Ingredients :

  • 500g minced mutton or lamb

  • 1 tablespoon ginger-garlic paste

  • 1 teaspoon red chili powder

  • 1 teaspoon garam masala

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon roasted gram flour (besan)

  • 1 teaspoon raw papaya paste (tenderizer)

  • Salt to taste

  • 2 tablespoons melted ghee or clarified butter

  • Finely chopped coriander leaves and mint leaves

  • Onion rings and lemon wedges for serving

Steps To Follow:

  1. In a mixing bowl, combine minced meat, ginger-garlic paste, red chili powder, garam masala, turmeric powder, roasted gram flour, raw papaya paste, salt, ghee, and chopped herbs.

  2. Mix and knead the mixture well to make a smooth and well-combined mixture.

  3. Allow the mixture to marinate for a few hours or overnight for the flavors to meld.

  4. Shape the marinated mixture into flat round kebabs.

  5. Heat a griddle or tawa and cook the kebabs on both sides until they are browned and cooked through.

  6. Serve the kebabs hot, garnished with onion rings and lemon wedges, along with mint chutney.

Aloo Tikki Chaat 

Aloo Tikki Chaat, a vibrant street food masterpiece, captures the essence of Delhi's bustling culinary scene. Crisp potato patties, golden and fragrant, cradle a medley of textures and tastes. Each bite is a symphony of sweet, tangy, and spicy notes, harmonizing chutneys and yogurt with the tikki's warmth. Amid the chaotic streets, this chaat stands as a testament to the city's soul, inviting you to savor its vivid flavors and experience the cultural tapestry of India in a single dish.

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Ingredients :

  • 4 boiled potatoes (mashed)

  • 1 teaspoon red chili powder

  • 1 teaspoon cumin powder

  • 1 teaspoon chaat masala

  • Salt to taste

  • 1 cup chickpeas (boiled)

  • Green chutney (mint-coriander chutney)

  • Tamarind chutney

  • Yogurt

  • Sev (crispy chickpea noodles)

  • Chopped onions and tomatoes

  • Chopped coriander leaves

Steps To Follow:

  1. Mix mashed potatoes with red chili powder, cumin powder, chaat masala, and salt. Shape into flat tikkis and shallow fry until golden.

  2. Arrange tikkis on a plate, top with boiled chickpeas, chopped onions, tomatoes, yogurt, green chutney, tamarind chutney, and sev.

  3. Garnish with chopped coriander leaves and serve immediately.

Nihari 

​Nihari, an exquisite triumph of patience and spices, unveils a tale of slow-cooked elegance. From the dawn of time, this majestic stew has simmered to perfection, marrying tender meat with a harmonious blend of aromatic depths. As the sun rises, the rich fragrance of its spices fills the air, a testament to the meticulous craftsmanship that lies within. Each spoonful tells stories of tradition, as the succulent meat yields to the touch and the velvety gravy caresses the senses. Nihari, an embodiment of heritage and flavor, is a tribute to the artistry of generations past.

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Ingredients :

  • 2 tablespoons coriander seeds

  • 1 tablespoon fennel seeds

  • 1 tablespoon cumin seeds

  • 1 tablespoon black peppercorns

  • 4-5 green cardamom pods

  • 4-5 cloves

  • 1-2 cinnamon sticks

  • 1 teaspoon nutmeg powder

  • 1 teaspoon mace powder

  • 1 teaspoon dried ginger powder

For the Nihari:

  • 1 kg beef or mutton, preferably bone-in pieces

  • 1/4 cup oil or ghee

  • 2 large onions, finely sliced

  • 2 tablespoons ginger-garlic paste

  • 2 tablespoons Nihari spice mix (from above)

  • 1 teaspoon red chili powder (adjust to taste)

  • Salt to taste

  • 6-8 cups water

  • 2 tablespoons wheat flour (optional, for thickening)

  • Fresh ginger slices and chopped cilantro for garnishing

Steps To Follow:

Preparing the Nihari Spice Mix:

  1. Dry roast coriander seeds, fennel seeds, cumin seeds, black peppercorns, cardamom pods, cloves, and cinnamon sticks until fragrant. Let them cool.

  2. Grind the roasted spices into a fine powder.

  3. Add nutmeg powder, mace powder, and dried ginger powder to the spice mix. Mix well. This is your Nihari spice mix.

Preparing the Nihari:

  1. In a heavy-bottomed pot, heat the oil or ghee over medium heat.

  2. Add the sliced onions and sauté until golden brown.

  3. Add the ginger-garlic paste and sauté for a couple of minutes until fragrant.

  4. Add the meat pieces and brown them on all sides.

  5. Add the Nihari spice mix, red chili powder, and salt. Mix well to coat the meat with the spices.

  6. Add water and bring the mixture to a boil. Once boiling, reduce the heat to low.

  7. Cover the pot and let the Nihari simmer on low heat for several hours (4-6 hours), until the meat is tender and falls apart easily. You can also use a slow cooker for this step.

  8. If using, mix wheat flour with a little water to make a smooth paste. Gradually add this to the simmering Nihari to thicken the gravy. Stir well to avoid lumps.

  9. Continue to cook the Nihari until the meat is extremely tender and the gravy has thickened to your desired consistency.

  10. Adjust the salt and spices if needed.

Serving:

  1. Serve the Nihari hot in bowls.

  2. Garnish with fresh ginger slices and chopped cilantro.

  3. Nihari is traditionally enjoyed with naan, roti, or steamed rice. It's also common to serve it with sliced green chilies, lemon wedges, and finely chopped onions as accompaniments.

Aloo Paratha 

​Aloo Paratha, a culinary embrace of comfort and tradition, paints a picture of warmth on the plate. Morsels of mashed potatoes, seasoned with love and spices, are cocooned within layers of golden whole wheat. With every bite, nostalgia dances on the tongue, invoking memories of home-cooked meals. The simplicity of its ingredients belies the complexity of flavors, as the earthiness of wheat and the richness of potatoes unite in a symphony of taste. Aloo Paratha is not merely food; it's a journey to the heart of Indian kitchens, where generations have perfected this edible embrace.

Ingredients :

For the dough:

  • 2 cups whole wheat flour

  • Water for kneading

  • Salt to taste

For the filling:

  • 4 medium-sized potatoes (boiled and mashed)

  • 1 teaspoon cumin seeds

  • 1 teaspoon red chili powder

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon garam masala

  • 1 teaspoon amchur (dried mango powder)

  • Salt to taste

  • Chopped fresh coriander leaves

For rolling and frying:

  • Ghee or oil

Steps To Follow:

For the Dough:

In a large mixing bowl, combine whole wheat flour and a pinch of salt.

  1. Gradually add water and knead to form a smooth and soft dough.

  2. Cover the dough with a damp cloth and let it rest for about 20-30 minutes.

For the Filling:

  1. In a mixing bowl, combine the mashed potatoes with cumin seeds, red chili powder, turmeric powder, garam masala, amchur, salt, and chopped coriander leaves.

  2. Mix well to ensure all the spices are evenly distributed.

Assembling and Cooking:

  1. Divide the dough into small equal-sized balls.

  2. Take a dough ball, dust it with flour, and roll it out into a small circle.

  3. Place a portion of the potato filling in the center of the circle.

  4. Bring the edges of the dough together to cover the filling and pinch to seal it.

  5. Flatten the stuffed ball slightly with your hands and dust it with flour.

  6. Roll out the stuffed ball gently into a flat, round paratha, using a rolling pin.

  7. Heat a tawa or griddle over medium heat.

  8. Place the rolled paratha on the hot tawa and cook for a minute or until you see bubbles forming on the surface.

  9. Flip the paratha and apply ghee or oil on the cooked side.

  10. Cook the other side until brown spots appear and the paratha is cooked through.

  11. Remove the paratha from the tawa and repeat the process for the remaining dough and filling.

Serve:

  1. Serve the hot and delicious aloo parathas with yogurt, pickle, and a dollop of butter on top.

  2. Enjoy them with a side of mint chutney or any other accompaniment of your choice.

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