Zaika Galiyon Ka- Explore The Street Food Across India At This Festival

There’s no dearth of street food variety in India. Be it whichever state or place, be it the samosa to dahi Bhalla to phucka to variety of chaat to chole bhature to ghughnee, litti chokha one can be spoil for choices. So, bringing al flavours on the same table Radisson Gurugram Udyog Vihar along with Desi Connoisseurs run by Maneesh Srivastava and Vickrham Vicky organised Zaika Galiyon Ka - street food across India is a food festival. 

Desi Connoisseurs say “ we all love eating street food and everyone has their own set of favourites. Our whole idea behind doing the street food festival “ Zaika Galiyon ka “ is to give our guests the chance to relish the same at the comfort of 5 Star and enjoy without facing the hustle-bustle and scorching heat of summer!

 This non vegetarian kebab that sees an Iranian roots, Taash kebab are made from chicken/ mutton pieces which are marinated with lemon juice and other spices. The blend of warming spices that gently mixes with cinnamon, ginger, cardamom, cloves and cumin gives a beautiful aroma to these kebabs. 

Taash Ke kebab

Ingredients 

•    1kg mutton – boneless , thich slices

•    Garlic – 20gms

•    Ginger – 20gms

•    Onion – 300gms sliced

•    Green chilli  - 6-7 peel and de seeded

•    Red chilli – 4-5

•    Whole coriander  - 2 spoon 

•    Cumin (Zeera) – 1 spoon 

•    Cardamom – 4

•    Cloves – 6

•    Black Cardamom (Badi elachi)– 4

•    Bay leaf  - 5-6

•    Mustard oil – 300gm 

•    Nutmeg – 2

•    Cinnamon (Dal chini)  - 2 sticks

•    Salt – According to taste

•    Haldi  - 2 Table Spoon 

Garam masala powder  - 2 Table Spoon 

Method-

•    Mix all the ingredients and keep aside for 2 hours

•    In a pan, pour mustard oil , pinch of hing and transfer the marinated mutton. Place on slow heat and cook till are tender 

•    Now take 200 gms chuda( poha) and fry it in a separate pan with little oil

•    Serve the taash ke kebab with chuda by mixing all of it together.