"Jolpan" in Assamese cuisine .

Sitting here at my Delhi home with a cup of chai and wishing everybody on New Year , my mind is back home in my motherland "Assam" . From this day of new year Assam prepares for Bihu and Bihu special Jolpan . The word "Jolpan" can be related to both Assamese snacks and breakfast . As rice is the staple diet in Assamese cuisine , Jolpan or breakfast is also mostly rice based items and Assamese people have been eating these cereal based items for many centuries . Although there is no  concept of breakfast  in Assam , these light snacks or Jolpan consists of  Seera Doi, Pithaguri , Koraiguri  Xandoh , Bora Saul, Kumol Saul , Laru and Pithas can be served in morning or as a snack . 

A plate of Jolpan consists of Seera-Doi-Gur ( Chirva-Curd-Jaggery) , Til Pitha and Til Laru or Laddos

Seera Doi is beaten rice served with Curd and Jaggery.
Bora Saul is sticky rice , and is boiled and served with milk or curd and jaggery.

Kumol Saul - You dnt need to cook this rice . You just need to soak in water and mix with curd or milk and serve with Jaggery or sugar.  In modern kitchen people have started frying this rice with veggies to make a savoury dish .

Xandoh Guri- It is rice soaked for few days in water ,dried in sun and later pounded in "Dheki" which is ethnic and crude  contraption to pound the rice into rice powder  . The same rice fried in sand and known as Hurum which is another traditional item served with cream and liquid jaggery.

Pitha guri is plain rice powder , which can  be served with hot milk or use to make Pithas .

Koraiguri is very interesting and my all time favourite rice powder . To make this , people dehusk the rice and fry it in sand and pound it into powder with the help of Dheki . This roasted flavoured rice powder can be consumed with milk or tea .

Jolpan is not complete if I do not discuss about Pithas . It is an inseparable part of Jolpan . Til Pitha, Ghila Pitha , Sunga Pitha , Tekeli Pitha , are few common Pithas in Jolpan  in which coconut laru or Til laru is also an  integral part .

How can I ignore the importance of "Lal Saah" or Tea without milk when i am discussing the cultural heritage of Assam . It is highly consumed in Assam and also consumed as a after meal palette cleanser .

Laal Saah or Tea served in a traditional Baan Baati ( bell metal bowl) 

To continue this discussion of Assamese cuisine , I am going to introduce varities of rare herbs and vegetables in my next article . Just to give my readers  an introduction , I must tell you that we make a dish out of 101 different kind of herbs during Rongali Bihu which falls on Baisakh of Hindu calender . Watch this space .... and wish you all a very happy New Year .

"Desee Dakshin"- The only Mangalorean special restaurant in Delhi.

West Delhi is a  Punjabi dominant area , where mostly people prefer Tandoori Chicken and Butter Chicken to relish . "Desee Dakshin"- This Mangalorean special restaurant is standing tall from past two and half years among this Punjabi dominant area in Rajouri Garden. Started by the duo team of father and son , they are serving authentic Mangalorean cuisine . Ambiance is simple and  gives  positive vibes . 
Mangalorean cuisine is well known for its distinct flavour . In general food is quite spicy and fresh coconut is integral ingredient of these dishes .
Along with the Mangalorean special dishes . they have some interesting concoctions on their menu. Accompanied by my friend Varun Puri of Lights Camera Action, Imly and Molecule fame , we preferred to have their dry dishes most than the main course . So after checking their menu ,I picked up Mojito  from the bar menu and   proceeded with Clams cooked with fresh coconut , Fish masala fry, Ghee roast Chicken , Butter pepper Prawns , Mutton Sukha and Dry fish chutney. Each dish had distinct flavour and seafood was very fresh . I had been told that , they bring their spices and seafood direct from Mangalore.
 While talking to Dhanush Alva , he told us that he wanted to break the concept of Dosa , Idli and Vada as the only food of South Indian cuisine and introduced Delhi with their regional cuisine. 

On main course we had Mangalorean style chicken curry with Neer Dosa . and appams with Chicken stew . We didnt want to miss their talk of the town Biryani , so hogged on the Mutton biryani too. Mutton was juicy and well cooked and biryani had a very different flavour with very less spice and suttle taste .
Although we were full , my sweet tooth couldnt stop trying their Moong dal payasam and Banana wrap which is similar to Assamese "bhaap t diya pitha " .
I am writing my experience at  Desee Dakshin after visiting second time and found the same consistency of the food with the same freshness .
Besides the Mangalorean cuisine , young and zealous  ,Dhanush Alva has also added North Indian and Indo Chinese dishes in their menu, so  that people can have variety of choices to dine with. He also told me that all the three cuisines are prepared by individual chefs of expertise in that particular cuisine .

Add caption

The Kitchen Espion team  congratulate Mr Alva and his son Dhanush  for introducing Delhi to this amazing cuisine . I wish they extend their restaurant to other part of Delhi to feed more food lovers .


Meal for two - 1500/-
To reach - J2/11 First floor
opp. Metro Pillar no 411
Rajouri Garden ,
New Delhi.  

Get #Imlyfied at "IMLY" - A new Food train with Street Food of India .

Imly- The food train with Indian street food


When the world is talking about Food Trucks as new food concept, this duo team of friends , Varun Puri and Vivek Bhargava have come up with a huge 250 feet long train with street food of India . "Imly Express" , stationed permanently at Hog Market of Rajendra Place , it is a four compartment train with the Engine as its Kitchen.  Varun and Vivek have curated best street foods from various part of Indian States. I must tell my readers that , this is the first restaurant who is associated with CRY ( an NGO for underprivileged children) and had invited 100 CRY children as special guest on their first day of their inauguration.

CRY children as special guest at Imly

According to Vivek Bhargav , "Imly" came into their mind when they were checking a menu at a restaurant in Pune and found the price of dishes  very high . Sitting at the restaurant itself , both Varun and Vivek planned to open a pocket friendly outlet which can later  be a chain in all over India. After coming back to Delhi, both friends planned and designed it into "Imly" with affordable street food of India under one roof . 

Talking about the ambiance , it is simple and beautifully done .  As you enter, you will feel as if you have entered into an air conditioned luxury train  with LCD Screens giving special affects of moving train. Each art pieces had been handpicked by these two friends and minutely decorated to give a look of a British era train. There is a huge Juice Bar at the centre of the train with boys wearing attractive Blue-Pink Ts . 








About their Food ...I had been a part of their special event with CRY  but I was little skeptical with their food quality with the low price . Although on the inauguration day , I did try their Bedmi Poori, and  Vada Pao but in my mind I wanted to check their consistency .  So Yesterday ( 2nd  Nov'15) I planned to revisit Imly with my sisters and a friend with  their children . Another reason to visit was, it is very attractive for children , hence I wanted to bring four of my nephews to show them the huge  red coloured Train .
As we settled down we were served a complimentary snack " Sev Poori" , I thanked God as the children liked the dish and they settled down decently into the leather couches . 
Their Menu is huge with almost 100 dishes with traditional Street Food of India , few fusion dishes of Chef's special and Indo-Chinese flavoured dishes under the section of "Chinjabi" ( Not to get confuse, Chinjabi is a blend of Chinese dishes with Punjabi flavor ) . After checking their menu and discussing with our Monkey brigade , we ordered Pao Bhaji , Puchka , North Indian Thali , Choley Bhature  Bhel puri, Sandwiches , Amuse Bouche( dahi puchka ) , Noodles and Fried rice  with fresh Pineapple juice , fresh lime soda , two mocktails - Sunset and Relaxing morning which is a blend of fresh fruit juices and veg - fruit juice .  All the dishes had distinct flavour . From the North Indian Thali with Makai-Palak, Gulab Jamun, Gobhi- aloo subzi, raita , my taste buds are still tingling with the taste of Makai-Palak.  Normally I avoid Chinjabi Noodles as it contains lots of vinegar and soy but out here at Imly, noodles were well balanced with flavours . As we were full , we could not order anything from Dessert section . But yes , I had Jalebi , Gulab Jamun and Malpua with Rabri on their inauguration day . I was told that all the sweets are prepared inhouse by their special Halwai . 

They served us Fresh lime soda in this . 

Sev Puri . 

Amuse Bouche or Dahi Puckha 

Choley Bhature 

Bhel Puri 

Puchka 

Sunset and Relaxing moment 

Pao-Bhaji  

Sandwiches with Indian flavour 

North Indian Thali 

Chinjabi Fried Rice 

Chinjabi Noodles 

Plate full of Gulab Jamun, Rose flavoured Jalebi, Malpua with Rabri and Ras Malai 

* Each dish is well presented with very attractive platting . 

Talking about their service , it is quick with educated servers who are fully aware of the menu and dishes . 
We almost spent more than 2 hours at Imly and were not feeling like to come back . After paying  a bill of 1365/- ( four adults and four kids) , we came back with full satisfaction and a promise to go back again to try rest of their dishes . 

bill
*Espion pays their own bill to review . 

To reach 
Imly
F-20 , Hog Market 
Rajendra Place 
New Delhi .

Ek-bar ... The story begins with " Once upon a time" at this Funky and Glamorous Pub,

There is a "Jumbo" in the wall with mirrored sunglass and attitude in the beautiful atmosphere of A D Singh’s  newly launched  funky bar “Ek bar” .

With a concept of story telling “Once upon a time” ,  A D Singh has teamed up with Chef Sujan Sarkar and Mixologist Nitin Tewari  , and has created this funky, glamorous and stylish Pub.
Ambiance is  young yet matured , spacious, and upscale vintage , where you can actually sit at and get warm feel with bright coloured wooden furniture .  Each mural and art pieces are eye catching .  To elaborate more , there is a pink jali  with spiral stairs leading to terrace .  A  huge bar with leather aproned bartenders dominates the area .  Their bar stools and duck egg ceiling is to be glued on . 

Serene is the word .
Photo courtesy: Ek bar 

Chef Sujan Sarkar with Mixologist Nitin Tewari with their team .
Photo courtesy : Ek bar . 

The curious pair of Chef Sujan Sarkar and Mixologist  Nitin Tewari have kept  both the food and drinks homestyle with dominating Indian ingredients . If Sujan has tried to cover all the Indian states in his artistic food thalis , Nitin has tried to create magic in his concoctions with an  interesting story concept  with each drink.  While you sip your drinks with Indian flavours , Nitin Tewari will make sure to narrate the tale behind the drink.  Their cocktail menu has been printed in four large playing cards – Ekka, Badshah, Begum and Gulam.  Among their six beautifully created concoctions with Indian flavours -  City of Nizams, Mogito-6, The Royal Indian Punch, Queen Victoria , Platform@CST and Murabba Mule , I would like to go again for the Royal Punch which was introduced to United Kingdom in the early 17^th century and it was enjoyed by the Royals .  It is a mix of Whiskey, fermented Kahwa tea , Pink grapefruit  and spices .  Much not so known ingredient ‘ Aam Ada” ( from Bengal which is a kind of ginger with a flavour of mango) , has been paired with other ingredients in their food and drinks . Queen Victoria is a beautiful drink with this adaa mixed along with whiskey , Lemon and Honey water .  Inspired by the coolies of Mumbai CST , Nitin Tewari has come up with a mix of Tequilla, Mosambi juice and Kokam sherbet .  He has dedicated this drink to them and their hard work with giving a look of their colour of their uniforms .  I was amazed to know that Mixologist has even used his age old home recipe of Aam ka Murabba into his drink  “ Murabba Mule” .   I was served this mix of Vodka, Aam ka Murabba and inhouse Ginger beer in a rustic Copper mug.  I must not forget to mention here , how the pungent Turmeric has been added to make a royal drink “ City of Nizam” , with a mix of tender turmeric , Gin, Tonic water and Orange juice . 

The Royal Punch 

Talking about food , I feel Chef Sujan creates art in  any dish which  he curates  .  According to Sujan – He wanted  to add all the flavours of all the states on India into his dishes , which I could see in his fusion food .  Bengal’s Jhal muri has been beautifully infused in Ek Bar- Granulla bar .  Then there is Amritsari Kekra-O-Boy sandwich , which is deep fried crispy  whole crab fried in a batter of Amritsari  batter with Carom seeds .  I dnt think anybody will get this idea to create a sandwich with whole crab stuffed with two buns  .  Chef has picked up the Pandy curry from southern part of India and kept it as authentic as it is . The tender Belgium Pork belly was served with Kadambuttu  ( rice dumpling)  with pear chutney.   Their nonveg thali is something to die for .   Served in beautiful  Brass thali , consists of Squid Rawa fry, Mud Crab, Bombay  Duck Cakes , Prawns sausges  and  Achali Sole Tikka with inhouse tangy chutney.   Prawns sausage  is chef’s killer innovation .
My vegetarian readers should not get disappointed as they have lots of options of vegetarian dishes . Their Vegetarian thali is much a lavish spread of Mushroom Ghalautti, Hot dog, Beetroot and Peanut coins , Ricotto stuffed Bhavnagri Chillies , Rawa fried Paneer , served with Charred Roti and Rajma hummus 

Kekra-O-Boy Photo courtesy : Ek bar

Ek Bar - Granula Bar -
Photo courtesy: Ek bar 

Dessert section


My sweet tooth couldn’t resist to take two servings of their Orange Murabba Icecream  .  Chef has not forgotten our famous Gajar ka Halwa and he has created a cake with gajar ka halwa flavour .  

Banana Tarte Tatin 

To sum up ,  Ekka at Ek bar is well played .  It is a perfect  blend of  serene atmosphere with artistic creativity in food plates and cock- tale opps cocktail glasses .

 To reach at “A must visit place”
D-17,  First Floor ,Defence Colony.
New Delhi . 

Relaunch of Cafe G

Crowne Plaza has relaunced Cafe G with their scrumptious menu from across the world . It has been designed into a beautiful open space with live Kitchen at one corner and huge display of Desserts on the extreme corner . 

Chef with Japanese cuisine expertise 

Cafe G has come up with a new addition of Japanese counter with a live Kitchen. They have a display of sushi, sashimi, tapanyaki and other Japanese delicacies . Although the Chef hails from Indonesia , he is an expert in Japanese cuisine . It is  wonderful watching the Chef grilling Prawns and Lobsters in front of you . It is more like a live cooking session for a person like me who love to cook different cuisines . 

Sushis

Another star of attraction is one counter with seven different dishes of seven Michelin Chefs , which include our Indian born Michelin Chef "Vikas Khanna" . I was amazed to know that they change the dishes everyday with seven different dishes of these chefs. 

Lamb dish of one of the Michelin Chef 

Their Indian counter is also very attractive . I had a beautiful combination of Kache Gosht ki Biryani with Pudine Ki chutney ( Mint chutney) . 

Salad and Assorted bread shelf 

The main door with a cheese, assorted breads and Salad counter leads to the garden area with beautifully designed water fountains . 
Over all they have come up with serene atmosphere with some interesting dishes . They have a good team of staff and I would like to revisit them asap .
To reach
Cafe G
Crowne Plaza
Gurgaon . 

Osama Jalali - Connecting the world through his food - " Shahjahanabad Classics" .

It was long overdue to meet Osama Jalali in person whom I along with many address him as "Osama Bhai" . Finally got a chance to meet him and perceive his Shahjanabadi Classics curated by him and and his family at a food trail hosted by Le'Meridien, Gurgaon . 






Knowing Jalalis -

Osama Jalali is a food critic , food consultant , contributes for The Hindu and other publications . He has reviewed more than 2000 restaurants . With parental roots to a princely estate in Rampur , Uttar Pradesh, he was born and was raised in the bylanes of Old Delhi which was also known as Shahjahanabad. Osama Bhai's grand father was the head mufti in the Fatehpuri Mosque and his father graduated as a Doctor from Medical college set up by Hakim and nationalist Ajmal Khan. While his father practised medicine lifelong in the walled city,  his mother Nazish Jalali collected all the recipes with natural medicines from the kitchen shelf . While talking to his mother Nazish Jalali who is better known as "Ammee", she told me that" Khana Pakane ka hamein shauk hai aur hum chulhe ke paas se tab tak  nahee hattei hain jab tak  khana pura tayyar nahee ho jata hai " ( Cooking is my passion and I never move away from the cooking area untill I complete my cooking ). His wife, Nazia Jalali  is a quiet and shy person but as a team they form a strong team "The Jalalis" .

"The Jalalis - Osama Jalali with his wife - Nazia and Ammee- Nazish 

Coming back to food , I had been to Jama Masjid and Batla House for Muslim delicacies . I didn't know that all these years , food which I was eating at these places are street food . I was served with a menu which I never got to see in any of the Old Delhi outlets. I was feeling fortunate to sit next to Osama Bhai and relish the food which I never had before. He was explaining me about the ingredients and process of each dish served to me. I could see the joy in his face when me along with fellow bloggers appreciated each of his dish . 

Starters .

So in starters I had Shammi Kabab, Kacche Keeme ki Tikkiya , Qeeme ki Goli , Seekh Kabab, and Fish tikka . The accompaniments served with these starters were something to talk about . There were Cranberry chutney, Mint Chuntney, Pyaz Aamchur ki Chutney and Annaras (Pineapple) ki Chutney. I shamelessly finished two bowls of Cranberry chutney. In vegetarian starters Kathal Ki Gilauti , a blend of Jackfruit and Channa dal was mind blowing . Mewa Kabab was a mix of dry fruits with exotic spices . It was very mild and delicate . Paneer Tikka was a normal chunk of Cottage Cheese roasted on coal. 

Main Course 

For main course I had *Aloo Gosht - a very mild curry of mutton cooked on slow fire with big pieces of Potatoes . This dish is very common in eastern region too. I always pick one big piece of Aloo from the meat curry. All the juices and spices seeps in the potato and taste delicious .

 *Haleem - A slow cooked dish of mutton and broken wheat . I was touched with the hospilitiy of Osama Jalali when he was teaching me how to eat the Haleem with its accompaniments ( lemon juice , fried onions , green chillies etc) .
*Hari Mirch Qeema- A mild curry of minced meat with a strong aroma of green chillies but not hot to the palate . This dish was amazing and I took two servings of it .
* Saag Kofta - Soft chicken dumplings dropped in spinach gravy. A very different dish as the Koftas were not fried yet not gave the raw smell of chicken .
*Urad ki Dal Gosht - Never imagined  that it could be a Shahjahanabadi cuisine . We cook the same dish in my Assamese cuisine . The difference is they cook the dish with whole Black lentil . Again a very mild dish with a strong aroma of Jaiphal . 

* Chicken Korma- It was a curd based dish with a strong aroma of golden fried onions . 
I am not a veggie person but still I relished the Mughlai Paneer which had an essence of Green Cardamom.  Along with these dishes I was served two types of "Bhartas" ( Mashed ) . Aloo ka Bharta which was boiled potatoes sauted with cumin seeds and red chilli powder . Channe ki Dal ka Bharta - It was an amazing dish ., which was boiled channa dal mashed like a puree and sauted with ghee and other exotic spices . I can say it was rock star of the savoury dishes . Btw I had all the above mentioed dishes with Khamiri Roti , made with yeast .

No Mughlai meal is complete without Biryanis, so had Tahiri which was rice preparation with Potatoes and mild spices. Murg Biryani- There were no traces of oil or ghee and it was again very mild preparation with an essence of Kewra .

Meetha 

 For Desserts , I didnt enjoy the "Aloo ka Zarda" , which was very new to my palate . But I had two serving each of Shahi Tukra and Gulathi . I still can feel the taste of Gulathi which is a blend of rice paste cooked with milk and nuts on slow fire . At the end Osama Bhai asked me  to try the  Zafraan too , which was with less sugar and soft rice preparation with tuttie fruity . 

* The festival is on till tomorrow ie 20th of September with a cover charge of 1650/- 

It was pleasure meeting the Corporate Chef of Le'Meridien, Gurgaon " Tanveer Kwatra" along with Jalalis .

Chor Bizzare celebrated their silver jublie with a pop up event at Drift , Gurgaon .

A simple mat of Chor Bizzare . 

The chor bizzare literally means the thief market . Situated at hotel broadway , Aruna Asaf ali marg, Daryaganj , Delhi since 1990. Standing tall since then , opened its doors to London in 2010.  As the name Chor Bizzare , décor is quirky with all kind of artefacts. With there décor with miss matched chairs , antique tables , artistic cutleries . they are often called as Museum . It is also the first restaurant Introducing kashmiri cuisine with authentic wazwaan to Delhites . 

    Wazwaan is the 36 course meal served in legendary Kashmiri community feast. Wazwaan contains both nonveg and veg dishes. It is considered as an art and traditionally done by Vasta or Vasta Waza or head chefs with the assistance of a court of Wazas or chefs .  
Traditionally people eat in community on one big platter “Tarami” , which comes in with a deep copper plate and cover on top .  Although Kashmiri Pundits consume meat or other dishes  without using  onion and garlic  ,   Muslims cook their food with onion and garlic .  Ginger, Cardamom  and Aniseeds or Saunf are  the dominant ingredients in Kashmiri cuisine .  Beef is nonexistant in Kashmiri Wazwaan.

As Chor Bizzare celebrated their 25^th year , Mr Rajiv Kumar Malhotra , corporate Chef-qsr and casual dinning  at Chor Bizzare and Drift , Habitat World IHC and Old World Hospitality curated a pop up event of authentic Kashmiri Cuisine  at Drift , Epicentre , Gurgaon.


  Chef has enough knowledge of this cuisine of both Pundit and Muslim Cuisines.  Food was mild in spices with a very subtle taste . Each dish had distinct flavour . 
Chef  served us with a starter of Crispy fried Lotus Stem (Nadru Churma) with Munj Chatin ( which was basically raddish and curd mix with almonds) . Loved this chutney . Kashmiri Seekh Kabab, which was melting in mouth.

Nadru . ( Crispy fried lotus stems) 

Munj Chatin ( Raddish chutney with Walnuts ) 

Kashmiri Mutton Seekh Kabab

Veg Shaami Kabab 

After few more Non Kashmiri starters , we were served Tarami with Rice ,  Haak ( a type of leaves which was boiled with a dash of mustard oil) , Rajma curry, Nadru Yakhni ( it was  lotus stems  and cooked with  only aniseeds and dry ginger) , Tabak Maas ( This was star dish of the event . Cooked and fried thrice , this piece of lamb ribs was liked by everyone present at the event ) .  Khatte Baingan ( Tangy brinjal curry) , Dum Aloo ( this dish was very different from  other regional cuisines , with a  very mild and suttle curry  ) .   Aloo Bukhara Korma ( Do not get confused with a veg dish , this was a mild mutton curry cooked with apricots ) . Mutton Yakhni , Palak Rista , Mutton Roganjosh ( Roganjosh was slightly spicy comparatively other dishes ) . The most popular and talk of the event was Goshtaba with was meat ball which was soft spongy ball cooked in its own fat and mild spices .  Last dish was Murg dhaniwal , which was a blend of green chillies and coriander leaves . mild and again very distinct flavour .

Non Veg Tarami ( Rajma, Gushtaba, Nadru Yakhni , Tabak Maas, Haak, Khatte Baingan , Munj chatin and Dahi) 

Veg Tarami ( Nadru, Haak, Khatte Baingan. Rajma, Dum Aloo, Tamatar Chaman , Munj Chatin and Dahi 

After enjoying all the above dishes , we covered back the Tarami with the cover . stomach was full but greed was asking for more .  I was delighted to see the desserts , which were again delicious  and never tasted before .  They served us  Shoofta ( mix dry fruits cooked and softened in sugar syrup and saffron) , Kulfi /Falooda and Phirni , which was unlike commonly found phirni , was cooked with suji , saffron and less sugar  .  Kashmiri meal is never complete without a cup of Kahwa .( a mild tea with saffron and chunks of nuts ) .  

Kahwa 

Samovar 

So the millennium city people can enjoy this authentic Kashmiri Meal till 30^th of September at Drift , Epicentre, Gurgaon.

 I want to thank Pooja Gulati  , Chef Rajiv Malhotra and the entire staff of Drift who served us this scrumptious Kashmiri meal in a traditional way.  And ofcourse my friend Shalini Pareira to taking me to this beautiful journey of Wazwaan.


To contact
Drift Epicentre at Apparel House
Sector 44, Near Huda City Centre Metro Station
Gurgaon Haryana
For Reservations : 0124 2715100 / 2715227 Mob : 9999326400

Garam Dharam "Dharmender" inaugrates eatery on his name "Garam Dharam- Dhaba te Theka"

These coasters attracted me 

Garam Dharam - Dhaba te Theka " , brain child of Umang Tiwari and Mickey Mehta ,

is entirely inspired by the Action Man - Dharmender . 

The 79 year old legend who looked suave in his waist coat and hat 

The ambiance along with the cutleries and each art piece are inspired by the legendary actor . Entire atmosphere has been given a look of road side Dhaba , even the washrooms and floors were illusioned like a temporarily made loo on road side . Since it was a 2 hour curtain raiser with a press conference , we were served starters and few drinks with desi names like Gulabo, Veeru Ki ghuttee, Kala khatta etc., followed by Chicken tikka, Fish tikka , Seek kababs and some veg kababs and gilauti . I am a hard core nonvegetarian but I found veg starters better than the nonveg one . Except Veeru ki ghutee , my taste buds were not happy with other drinks . Loved the lassi garnished with whole cumin seeds . Apart from food and drinks , my happiest moment was to meet the romantic hero Dharmender .grin emoticon

Dharmender in his press conference told the reporters " Over the years I had been given the tag of Action Man , He Man  and even Garam Dharam  but he never imagined that he will one day own a restaurant in CP with his name tag Garam Dharam"


Have a look the ambiance through my lens 

Rustic Kettles has been transformed into Lamps . 

The is the wash room side . Entire area has bee created like a road side temporary washrooms. 

He has never let his Dream Girl go . 

Kaala Khatta 

Veeru di Ghuttee. 

Chaach 

*To locate
*Address - M 16 , Outer circle , CP, New Delhi.
I want to thank my friend Veta Ratra for inviting me for the curtain raiser of Garam Dharam. Espion will visit soon to review their food .