Transporting you back to the crowded lanes of Old Delhi with the aroma of freshly-prepared chaats, kebabs, curries and more, here is your chance to immerse yourself in the flavours of the chatpata khaana of purani Dilli at this cozy dining spot in the capital. With the best of street food, drinks and desserts on the table, there’s nothing more that you’d need to ask for.
Old Delhi, or Delhi-6, as it often called, is the ancient part of the capital from where the journey of this happening city started. Ruled by several Mughal emperors, the city and its cuisine is a culmination of diverse influences. One thing that is the heart and soul of this place is its street food. From Chandni Chowk to Jama Masjid, the purani Dilli area is known for its rich heritage and architecture and within the small lanes, you’ll also find lip-smacking food being prepared.
Bringing the best of Old Delhi flavours on your plate, Anardana- a beautiful diner located inside South Delhi’s Sangam Courtyard in RK Puram, is hosting a Delhi-6 food festival and the special menu curated by Chef Asif Mohammed, Head chef at the restaurant, offers a range of drinks, appetizers, main course and desserts. The artistic walls and fancy chandeliers hanging from the ceiling were very pleasing to the eye as was their comfortable couch seating, overlooking the hustle-bustle of the city.
Experiencing the rich and heavenly flavours of purani Dilli made us very nostalgic and to make you taste what we did, here’s a recipe of Chicken Jahangir that you should try at home.
• 280 gm boneless chicken
• ½ tsp degi mirch
• ¼ tsp ginger
• ¼ tsp garlic
• Salt to taste
• Pinch of cumin powder
• Pinch of kasoori methi
• ½ tsp curd
• ½ tomato
• ½ onion
• ¼ tsp coriander powder
• 1 tsp anni seed powder
• 1 tsp garam masala powder
• Refined oil
• Coriander leaves
• Take a pan and add oil, onions and ginger-garlic paste.
• Cook for few minutes until onions are translucent.
• Then, add tomatoes.
• Add chicken and all the powdered masala.
• Cook for some time. Once the chicken is 80% cooked, add curd and fresh coriander.
• Keep stirring on slow flame for about 5 minutes.
• Adjust the final seasoning.
• Serve hot in dish bowl.