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While some see the dust, chaos and crowds of Shahjahanabad, I see a bustling and precious living heritage.Android application Urdu Nursery Poems by LEARNING NURSERY RHYMES KIDS SONGS VIDEOS FREE developed by LEARNING NURSERY RHYMES KIDS SONGS VIDEOS FREE is listed under category Entertainment. Many of the institutions I mention are several centuries old, and to have so many still thriving is extremely rare and unique. Over the years, I have understood its different nuances, peeling each layer back to discover a greater depth and richness. Food here is made with culinary secrets passed down through generations and made all the more special with lashings of history. The old city has a magical relationship with food dating back to Mughal times. Kallu Mian’s Nalli-nihari (slow-cooked mutton stew) with Khamiri roti is again stuff of the legends. The incredible culinary gems behind the Jama Masjid offer a heady feast for the senses: Karim’s for a mouth-watering range of kebabs, or Bundu Haleem Wala, where the Haleem (slow-cooked meat and broken wheat porridge) sells out in two hours. Shahjahanabad is also home to majestic monuments like the Jama Masjid, India’s largest mosque, and the Lal Gila (Red Fort), built along the banks of the Yamuna River. I stood there, on a little elevation from the street, taking in the sights, smells, crowds and buzz of this land, completely disconnected from normal life. The street here is barely four feet wide and I was ushered into a doorway of a neighbor’s home to enjoy my cuppa. I stopped for a typical Delhi breakfast of Bedmi aloo: wholegrain pooris (puffed, deep fried bread) stuffed with pitthi ( lentil paste) along with a potato curry and a side of seriously hot marinated green chillies.Ī tiny teashop opposite Tara Devi Happy School serves a perfect masala chai in a kulhar (unglazed terracotta cup). If the old city had the blue plaque system that Britain has, every other building would have its story on display. I walked through the narrowest of lanes and alleyways, sighting gorgeous but crumbling Havelis (mansions) knowing that each street had plenty of stories to tell. There are several such institutions, bearing humble façades with rich legacies. The first institution I passed was the erstwhile Ghaziuddin’s Madarasa, renamed the Anglo-Arabic School. I have mentioned a lot of food spots but believe me when I say there is so much more to explore, discover and talk about. On a side note, I must say I love the misty look that veils Delhi in the winter. Winter climes brought us the warmth of delicious treats: Daulat ki chaat (aerated milk custard), Shakarkandi (roasted sweet potato chaat) and piping hot Gajar halwa (carrot fudge).
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My first gastronomic experience at Karim’s was unforgettable. I loved watching the cooks at the famous Jalebi Wala with their giant kadhai (wok) and jalebis sizzling in ghee or buying kitchen equipment from the wholesalers at Lal Kuan. There was the Sohan halwa from Ghantewala Sweets which unfortunately shut down in 2015 after a whopping 225 years in business and Dahi bhalla (a popular street food snack made of fried flour, potato and chickpeas) at Natraj. I still remember our old haunts from those times, many of which continue to thrive on, especially my first sight of the Gali Paranthe Wali in Chandni Chowk – a whole lane dotted with vendors preparing and selling parathas – with its mad maze of electricity wires and cables hovering perilously close to our heads. The first few trips were out of a sense of adventure, getting on our bikes and heading for a food binge. On the few days we were off work (and not too tired), we would venture into Old Delhi. My advanced chef training after hotel school was at the ITC Maurya Sheraton in New Delhi, which is also home to the iconic Bukhara restaurant. My personal journey with Old Delhi began in the mid 1990s.