A city cuisine layered by Mughal courts, Punjabi refugees and street vendors, from Old Delhi kebabs to Connaught Place chaat.
History
Old Delhi (Shahjahanabad) inherited Mughlai cooking, while Partition brought Punjabi cooking and the tandoor into the city's restaurants in the 1940s.
Ingredients
- Mutton or chicken
- Wheat
- Ghee
- Yoghurt
- Whole spices
- Tamarind
- Chickpeas
How it's made
- Cook meat slowly in ghee and whole spices
- Bake breads in a tandoor
- Assemble chaat from fried dough, chickpeas and chutneys
- Serve with onion and lemon
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
how to enjoy it
Serve & enjoy
Walk the lanes of Chandni Chowk for many of these.
Ratings & notes
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