On a Delhi meals path in Hyderabad

The subsequent time you might be speaking about avenue meals in Delhi and somebody suggests attempting momos, noodles and kathi rolls, zone out from the dialogue straight away. There’s far more and the Dehlnavi path pop-up on the Golconda Pavilion in ITC Kohenur can be an eye-opener to the precise avenue meals of Delhi.

Led by Chef Rais from ITC Maurya in Delhi, the popup showcases chaats, kebabs, and barbeque and goes on to dish out Dal Dehlnavi to nimona pulao and so forth.  The handpicked curation showcases unaltered style influenced by Mughal, Baniya, Kayasth, Punjabi and plenty of extra cuisines.

Ghost pulao

Ghost pulao

We begin with Delhi’s well-known chaats. I’m barely stunned to see chaat carts carrying fruits reduce to seem like little bowls; bowls of watermelon, muskmelon, guava and apple. That’s my introduction to kulle ki chaat, a common summer season chaat made by scooping out boiled potatoes, candy potatoes or summer season specials like watermelons. They’re then full of a mix of chickpeas, pomegranate seeds, spices, and tangy chutneys and dusted with chaat masala, sev and coriander leaves. I fairly loved the watermelon and guava chaat and likewise the dahi gujiya.

Then got here the Delhi-style fried rooster; nothing particular there, simply homestyle batter rooster joints. Some well-curated vegetarian starters embrace the Beh ke kebab (made with lotus root) and Tulsi ke kebab — a cross between dahi and paneer tikka, flavoured with basil and contemporary rose petals— the final is a shock to the palate.

Chef Rais (second from left) with executive Chef of ITC Kohenur, Shivneet Pohoja next to him and the rest of the team

Chef Rais (second from left) with government Chef of ITC Kohenur, Shivneet Pohoja subsequent to him and the remainder of the staff

Gulab Jamun

Gulab Jamun

In the primary course, I used to be wanting ahead to the dals so I first sampled some Dal Dehlnavi, a slow-cooked moth and break up moong dal cooked with inexperienced chillies, roasted cumin and ginger juliennes. Additionally cherished the kunni di dal (daal makhani), which was not candy, gooey and creamy like most restaurant-style kali dals. The dals include khameeri roti (a fermented complete wheat flatbread) and biscuitty roti, a crispy, candy and delicate roti.

Fish fry


Chef Rais insists I attempt the Dilli ki nihari even as I’m set to go overboard with the butter rooster. So I attempted each and I’d nonetheless go along with the butter rooster. The nihari is creamy and has a gentle aroma of kewra (a flowerym sweetish aroma which is usually utilized in Lucknowi biryani). I’m not a fan of kewra. 

Nevertheless, I turned an instantaneous fan of the Gosht pulao that tasted a bit just like the flavoursome spicy tahari.

The dessert platter had Barf ki handi and kheer Khurchan and gulab jamun. I took one cottony delicate heat gulab jamun and referred to as it a day. 

The Dehlnavi meals path is on for dinner until July sixteenth for ₹2000 plus taxes at Golconda Pavilion, ITC Kohenur.

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