Nihari, Paya and Daulat ki Chaat – A Sunday Brunch to Welcome the Metro
By Chef at Large Contributor • Nov 27th, 2009 • Category: Reviews
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Those worried about hygiene and surroundings, shed your fears and take your family along. I have been there with my four year old, who having spent most of his life in Europe, ought to have been the most susceptible to Delhi belly. Although, I asked for bottled water for him, he loved his Halwa-Puri and also tried the Sheermal… and two helpings of Daulat ki Chaat. So in the coming month, welcome the Metro to NOIDA with a trip to Matia Mahal.
- Siddhartha
References for those interested in trying these dishes at home:
- Recipe of Lucknow nihari (uses mustard oil), Pushpesh Pant
- Daulat ki Chaat recipe in Penguin books -- The Essential Delhi Cookbook, by Priti Narain, which you can find on the web
- Chef Zakir’s preparing Nihari on a Pakistani TV show (complete video)
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This is an appealing idea for breakfast!
Did you get authentic ‘daulat ki chat’ ? Ones I have tasted recently are nowhere near the originals we had some 20 yrs back while living in that area.
Another quick snack option on a Metro ride is dahi bhallas @ Central Bank in Chandni Chowk. Those are simply awesome and filling.
@Mallikacan – 20 years back I was at an age when I ate what my parents fed me, and sojourns into bylanes of Delhi wasnt something I was exposed to. So I will take your word that it used to be better those days!
Only benchmark I have is Malai Makhan (also called Nimish there) which is Lucknow’s version of Daulat ki Chat, and it comapres well.
Oh my god, I’m salivating just reading this write-up. The nihari at Karim’s IS to die for, undoubtedly. Although I ahven;t eaten it since the last 2 years. A visit is imminent now, thanks to the picture and your description.
That’s the idea, Rajyasree:-). If you like the photos, my camera must be seriously good, ‘coz I am not good at photography!
Anyway, with the Metro, there is no reason for people to visit the new outlets and franchises of old Delhi favourites.
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