DARBHANGA FOOD Tour I UNIQUE Onion Pakoda I LOCAL fish & Meat भात I ORANGE Rasgulla I KADHI Samosa
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Situated in the heart of Bihar's Mithilanchal region, Darbhanga is one of the oldest and heritage rich cities of this north Indian state. Due to the presence of numerous architectural marvels and glorious heritage of arts and music, it is often referred to as the cultural capital of Bihar. This historical city with a splendid past, that was at the zenith during the rule of Raj Darbhanga, is also renowned for fishes, fox nut cultivation, paan and mangoes. We were there for a day to explore the popular foods. So let's see what all things we ate during this day long food tour.
We started the food tour from Manoj tea stall opposite Bandhan bank. The reticent Manoj Ji had placed a big pot of ghugni on a small table outside the stall. This ghugni was being served with littis or bhunja. We went for the bhunja ghugni combo. It was crisp, spicy, tangy and flavourful. This was followed by an invigorating cup of special tea from the same place, which had a little coffee in it.
Then we took the main road and reached Mirzapur to eat at Sardaar Pakodewala. Situated near Gurunanak Singh Sabha Gurdwara, this popular snack point actually doesn't have a proper name. Here we met the smiling Gurmeet ji who told us about their bestseller fare i.e the Pyaji Pakoda. It was a unique fritter made with one large onion that was first cut open like a blooming lotus flower, then sprinkled with spices and double fried. They served it with chole and chutney. The sweetness and sharpness of the onion came through well and the crisp and savoury besan coating was fun too.
After the pakoda and a brief chit chat with the genial Gurmeet ji, we reached this amusing place outside whom it was written Hum Lassi Yahin Peete hain. The huge sofas placed inside made it appear like a furniture shop but the live lassi counter outside affirmed its actual identity. Those sofas were the part of the fancy seating arrangements inside the shop. So we grabbed a glass of hand churned lassi and went inside. It was rich, creamy and luscious. The topping of grainy khoya added to it's opulence.
Then we strolled down the adjacent vegetable market and kela mandi to reach Suraj Meat House. This humble looking eatery is one of the city's most popular non veg destinations. Darbhanga being a land of fishes, the menu here is dominated by fish dishes. More than the affordable and delicious menu, it was Suraj Ji's warm and hospitable persona that is the crowd puller. Here we polished off some parboiled rice with rewa fry, sighi curry, jhinga masala and mutton curry. The food was great.
As we headed further in search of more flavours, we spotted an old man selling Balushahi. This traditional sweet native to Saiyadpur in Sitamarhi Bihar was a syrup rich, cooked chena ball. Ram Kishore Ji, the vendor procures it from the above mentioned place and sells it over here at Barabazar.
We then took a paan break and moved on to try small samosas from Jagdish Samosewale near Poonam Cinema Hall. But as the place was closed, we had it from Ravi kumar Samose wala. The bite sized samosa served with kadhi and onions made for a hearty snack.
From there we reached station road to check out an old snack shop named Sri Chakradhari Bhojanalaya, whose dalmoth, sev and nimki were a favourite at Anubhav' maternal grandparents house. But unfortunately we realized that its glory has drastically faded away and now it is barely surviving with limited fares.
With a sense of longing we took an auto ride to our last destination Sweet Home sweet shop at Laheriasarai. At this Bengali shop we tried orange, raskadam and chhena jalebi. We also visited their sweet making facility.
This was a gratifying tour where not only did we stuff ourselves with tasty food but also garnered some lovely inspirations from the amiable vendors.
About the host - Anubhav Sapra
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.
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Text by Swetaleena Nayak
MUZAFFARPUR Veg FOOD Tour I Bihari Snacks: Kachri, Pyazi, Ghugni, Aloo kachalu, Kachori, Dahi Puri
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In this super special food tour, Anubhav Sapra will take you on a nostalgic gastronomic journey across the bustling lanes of his hometown Muzaffarpur in Bihar. Apart from being an important trade center of the state, Muzaffarpur is known as the 'Land Of Shahi Litchi' as it is a leading producer of this deliciously succulent fruit. Brace yourself for some heartwarming moments and a huge array of mouthwatering street food that Anubhav has grown up eating. It was an overwhelming experience for him to reconnect with his favourite vendors and their dishes. Let's get started.
We began with a nashta platter from Makhan Shah Halwai that consisted of puris, no onion garlic aloo curry, malpua and jalebi. Overall it was simple and hearty and the freshly made malpuas were pure bliss.
The next destination was one of Anubhav's childhood favourite stop. Ram Bharan Aloo Kachalu wale was the place that he frequented with his friends while returning from school. It was a ritual to relish the ghugni muri and aloo Kachalu from here. So during this visit we refreshed the memories of these two dishes. Everything from the taste to the arrangement of things on the cart and the warmth of Ram Bharan uncle was all the same. It felt so good to be able to express our gratitude to him for the good times.
After that super nostalgic encounter we relished some several biniya and freshly made lavang lata from Hotel Bahadur. Both these traditional sweet treats were fresh and luscious. The next dish that impressed us was a well assembled Dahi puri from Chintu Dahi puri wale. It was simply lip smacking.
We then came across a popular pav bhaji wale at Safi Saudi market. Along with the usual assortment of veggies, their version of this iconic street side dish had spinach and a distinct handmade spice mix, both of which lent it a unique flavour.
From there we headed to Hari Ji Kachori Ghugni Stall. It was a delightful place full of yummy fried snacks. Our pick was a plate of Choti Kachori that was a combination of sattu stuffed Kachori and Ghugni. It was super delicious and the flavour of besan fried in mustard oil was a treat for the taste buds.
It is soon time for another round of sweets at two consecutive places - Bharat Jalpan and Maharaj Dugdh Bhandar. At the former one we tried rasmadhuri, balushahi and chena khajoor while at the later we tried rasgulla, lal mohan and raskadam. In terms of taste, the second place garners an extra edge for serving optimally sweet treats in comparison to the first one. Anubhav has lots of yummy memories at Bharat Jalpan which he frequented with his parents while being out for shopping or so.
It was soon time to punctuate the gluttony with a paan and some jamun flavoured digestive drink both of which are known to speed up the digestive process and cleanse the palate. The next destination was Sundar Maharaj Pede wala. This Rajasthani sweet and snack shop is popular for its pedas and different varieties of namkeen. We tried some dalmoth and peda. The rich texture and the soothing sweet fragrance of cardamom made the pedas irresistible.
This was followed by a playful helping of aloo tikki ghugni chaat from Ma Bhawani Chaat Bhandar.
Our penultimate destination was a Bindeswar Ji ki dukan at Purani Bazar Chowk. Anubhav who grew up in the lane just next to this pakoda and chup stall was overwhelmed meeting Bindeswar ji. He recounted some heartwarming memories of the fried treats that he used to binge on from this place. A morsel of the crisp beguni stirred up more memories.
The final destination of this close to heart food tour was Sindhi Sweet Shop. Here we tried the topi khaja which is a delicious multi layered, firm and glazed sweet treat. Hope you enjoy this recollection of culinary memories.
About the host - Anubhav Sapra
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Text by Swetaleena Nayak
UNSEEN MITHILA FEAST in Bihar I Tilkor + Arikanch + Bagiya + chura dahi + sajmani + sarso machh
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Maithil cuisine is a culinary style which originated in Mithila, a region of the Indian subcontinent, which comprises many districts of Bihar. Mithila is famous for its Paan, Maach and Makhaan culture. Here the cuisine is characterised by native ingredients and rustic cooking techniques.
Talking about the food traditions of Mithila, we saw that community feasts also called Bhoj is a common thing. Almost every religious ceremony is accompanied by one or more community feasts where people from the locality come together to enjoy lunch or dinner. Food is served on banana or lotus leaves and is eaten by sitting on the ground in dedicated rows.
During our Bihar food exploration we got the opportunity to attend a Maithli bhoj bhaat in Darbhanga that was organized by our gracious host Sri Manikant Jha ji. We started our journey from Muzaffarpur where we first polished off some chura dahi for breakfast and then left for Darbhanga on a bus.
After alighting at Darbhanga, we took a rickshaw ride to Manikant Ji's home which was abuzz with family members and guests. There we received a warm welcome by the family and we also met Dr. Jay Prakash Chaudhary, a notable Maithili poet who writes and presents humorous poems.
After a brief chat with him we visited the cooking area where the ladies of the family both young and old were busy preparing the elaborate meal. At one part of the courtyard some snacks items were being prepared, on another part the main course and at some other corner fish delicacy was being cooked. Once the snacks were done we tried them. This included misti and namkeen makhan, pochua, chawal ke atte ki roti with chutney and malpua. Soon after we joined the ladies for the preparation of the main course to understand the ingredients and cooking process. With such great enthusiasm and effortless coordination, in no time the food was ready.
A particular area of the open courtyard was readied for seating. As per the tradition, the spread was first offered to the Almighty and was then taken away to be served. We joined Manikant ji, some of his family members and guests for the feast. The enormous spread that was served in a set sequence was overwhelming. There was rice, dal, fritters, fried treats, differently flavoured mash, chutneys, saag, fish curry, curd and sweets. It was such a special feeling to enjoy the meal over light hearted communication. What a gratifying opportunity it was to discover about the Maithili cuisine over here.
About the host - Anubhav Sapra
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.
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Text by Swetaleena Nayak
GAYA Food Tour I World Famous TILKUT, ANARSA & MAGHAI PAAN I FUSION Chaat, HUGE Imarti, Aloo Kachalu
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Continuing with our culinary quest, we have arrived at the ancient holy city of Gaya. Also known as the land of enlightenment and salvation, Gaya is a sacred place for Hindu, Buddhist and Jain devotees alike. Since it is frequented by a large number of tourists and pilgrims, this second largest city of Bihar boasts of a vibrant street food scenario that is dominated by traditional fares. So let's take you on an immersive street food tour of Gaya.
Before starting with our eating spree we first visited the Mahabodhi Temple at Bodh gaya. It is one of the major Buddhist worship sites in the world. It being the revered place where Lord Buddha had attained Enlightenment, the sprawling premises was full of monks and other devotees who have arrived here to seek divine blessings. On emerging from the temple complex, we noticed a few eating joints, primarily selling Tibetan fares. Here we savoured a fresh phaley bread and some rice noodles soup. Both the dishes procured from women vendors were deliciously hearty.
We then set out for Gaya. On reaching there we first offered our prayers at the famous Vishnupada temple and then began the food tour. The first stop was Rajasthan Bhojnalay where the no onion garlic Bihari thali impressed us with its home styled taste and affordability.
The second destination was a family run chaat centre named Kesari chat. Here polished off a plate of palak paneer chat which was uniquely zesty. This was followed by an equally brilliant and surprising aloo malpua.
As we kept walking looking for the next stop, we came by a humble open tea stall and stopped there for some lemon tea. From there we went to have a humongous imarti from Sri Ganinnath Imarti Bhandar, which is probably the best imarti shop in the city. The hot syrup laden crisp orangish loop was simply delicious.
We then took a paan break at Mathura paan. The classic Maghai Paan cleansed our palate and primed it for more food. Here we got to learn about the different varieties of suparis.
Next was the turn of Gaya's renowned Tilkut. It is a traditional sweet made with sugar and sesame seeds. At Jauhar ji's shop we got the opportunity to witness the complex and laborious process of making these Tilkuts. It is fascinating to see so many people engaged in this elaborate task. We loved the pleasantly sweet and nutty taste of these Tilkuts. They were so amazing that we even got some packed.
As the food tour kept extending with local inputs, we took another tea break to energise ourselves for the upcoming stops. This was followed by aloo kachalu and some nimki. The former one, a spicy, tangy and savoury mix of boiled potatoes with spices that was served in a leaf plate.
Our penultimate stop was Jai shree Ram Tilkut Bhandaar. We were there to try a very special Bihari sweet called Anarsa. These ghee fried rice flour based dough balls were so delicious. We also tried some kala jamun and samosas that are the two best selling items at this place.
The final destination of this immersive food tour, that spanned for the whole day was aloo dum papdi chaat vendor. Both the dish and the vendor selling it were quite fascinating. This robust snack was a potpourri of nearly 4 to 5 curries.
With it we wrapped up this surfeit food tour that acquainted us with so many wonderful flavours contained in the lanes of Gaya.
About the host - Anubhav Sapra
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.
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Text by Swetaleena Nayak
World Famous CHAMPARAN MEAT CURRY aka Ahuna/Handi Meat - Story, recipe & tasting
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Bihar's non vegetarian cuisine is a delectable realm dominated by traditional and rustic style mutton, fish and chicken delicacies. Among the wide range of the nonveg dishes, the one dish that has been winning the hearts of meat lovers across the country is the Champaran Meat. The name suggests the belief that this rustic one pot delicacy with its roots in Ghorasharan, Bihar got popularised in and around Champaran. With its outstanding taste and texture profile, it is one of the star dishes of the state. At many places it is also known as Ahuna mutton or Handi mutton.
In today's episode we will tell you about our tryst with this toothsome mutton curry that is prepared in a sealed clay pot or vessel over embers. As per the traditional recipe, thoroughly mutton pieces are marinated in grated onion, green chillies, garlic and assortment of warming spices, salt and mustard oil and is then placed inside a clay pot called handi. The vessel is then sealed with a clay lid that has a tiny hole in it for the steam to escape. Just like all other dishes this recipe too undergoes some variations across regions within the state.
Our search for the dish led us to two most popular destinations that serve the same. One was Patna's Old Champaran Meat House and the other was Motihaari's Jaiswal Meat House. The first place is the most celebrated one because their version of the Ahuna mutton flavoured with their secret in-house spice mix is truly delicious. On reaching there, the gracious owner Gopal Khuswaha Ji showed us how it is prepared at his shop. The two indispensable parts of this dish is the clay handi and the embers. The process of its making was quite fascinating. After an impatient wait for 2 hours right from the beginning of the step, we finally tasted this divine delicacy. The meat was tender, juicy and rich with the taste of the masalas.
The second destination Jaiswal Meat House, is known to be the pioneer of this dish in Motihari. The whole lane where the shop is located is lined with shops selling just Ahuna meat. Jaiswal Meat House was abuzz with people. The sight of the whistling handis fascinated us and the aroma of mutton left us drooling. Here we tried the dish with bhunja. The flavours were slightly different from the previous destination because of the use of whole spices. But it was as good as it was.
With all the amazing flavours coming from the convergence of the influence of the clay pot, mustard oil, spices and embers it is a dish that deserves all the crazy love and attention.
About the host - Anubhav Sapra
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.
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Text by Swetaleena Nayak
LOCAL food experience in Village Dhokraha - BEST Dahi Chura + Kele ka Kofta + Garai Machhi
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In the penultimate episode of the amazing Bihar food series, in search of more local flavours we have arrived at the quaint little village of Dhokraha situated in West champaran district's Majhauli tehsil.
After alighting at Majhauli railway station, we took a bike ride to Dhokraha village which was nearly four kilometre away. While riding through the marketplace, spotting a lai and tilkut seller, we made a brief stop to try some of these winter special sweet treats. The genial vendor doled out a piece of firm and crisp tilkut. Made with sesame, jaggery and peanuts these thick brittle were quite tasty. He also had lai that was made of puffed rice.
Soon we resumed our journey and after a few minutes drive we reached our host Geeta ji's house. After the warm introduction, we decided to take a brief tour of the village with our young friend Kundan. While visiting the village temple, we found a bunch of kids playing cricket at the back side of the temple premise. It was such a pleasant and exciting scene that Anubhav couldn't prevent himself from joining them for some action.
One match down, some of the kids then accompanied us to these fascinating mud walled and thatched roof structures called baedis. They were the silos that are used for storing grains.
After returning, we accompanied Geeta ji to her backyard garden to pluck some vegetables for the meal preparation. The idea of eating freshly plucked vegetables gave us so much joy. We gathered some purple turnips, beetroot and tomatoes and headed to the open kitchen at the inner courtyard of the house. Geeta ji quickly stirred up some aloo gobhi bhaja and served it to us with dahi chura and jaggery. The home set curd and the aloo gobhi bhujia were divine.
Again we were back in the kitchen to get the lunch ready. With an effortless ease and a steady smile, Geeta ji whipped up a shalgam ki sabzi and kele ka kofta. We truly acknowledge the hard work that goes behind the meal preparation by womenfolks at each and households especially in the villages. It is a taxing task. Next were the turn of rice and crisp garai fish fry. Once they were ready we sat down for lunch. Along with the dishes mentioned above, we also had a chutney, ghee and saag. Everything was delicious but we especially loved the kele ka kofta. The freshness of the naturally grown vegetables made their mark.
It was truly a gratifying experience to taste this traditional meal that was prepared with native ingredients, techniques and loads of affection just left us overwhelmed.
About the host - Anubhav Sapra
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.
Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!
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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak
Old Dhaka HINDU Street (Shankhari Bazar) Food Walk l Kashmir Biryani House + Vaishnav Bhojanalya
During our food tour in Dhaka, Bangladesh we undertook a food walk in the bustling and historic neighboourhood of Shankari Bazaar. It is a Hindu dominated locality with myriad street food options. The name is derived from the word 'shankhari' which refers to the artisans who make shankha a kind of bangle made from conch shell that is worn by married Bengali women.
The first stop was a mobile fuchka vendor near Jagannath University. He usually caters to the locals and students of this establishment and keeps changing his location with the passing day. Unlike the Indian counterpart, these fuchka were smaller in size and the thick paste-like stuffing consisted of mashed potatoes, onions, cucumber and spices. They are placed in a bowl and dunked in spiced tamarind water. It was zesty, tart and refreshing.
Next we went to a small eatery beside Jagannath University which was named Joy Bikrampur Mistanna Vander. It was full of locals enjoying breakfast. We got our spot at one of the shared tables. Most of the people were having soft and flaky cheka porota with some kind of sweet dish like halwa or rosogolla. Very few of them were having sabzi. We too tried the above combo of porota and mishti. The savoury porota went very well with the dense rosogolla and soft chhana mithai.
After this local favourite meal we reached another eatery which is renowned for their fish meal. But first we couldn't resist ourselves from trying a quintessential Bengali shingara that has notes of panch phoron in it. Afterwards we ordered some rice and foli macher jhol which was a light curry made of bronze featherback fish and some veggies. There were many other fish curry options too but we picked this as we haven't had it before. The curry was simple yet hearty.
From there we visited Radha Madhav Confectionery in the vicinity which is known for non onion garlic pure veg confectionery items. Since we were full, we opted for a patishapta as it looked really tempting. The gooey khoya kheer stuffing was truly divine.
While heading to the next sweet shop, we stopped by a roadside vendor selling homemade kasundi in a huge handi. Locals have encircled him to get their stock of this essential condiment that goes well with many food items.
Next at Joy Ma Mistanna Vandar, we first marveled at the symmetrical cutting of a fresh batch of kacha sondesh that came in a tray and then went on to try a piece along with chom chom and ledikeni. All these three sweets are traditional and popular. Kacha sondesh was soft and luscious, ledikeni was warm and delightful while the chomchom was densely and slightly sweeter than the other two.
From there we moved to Kashmir Biryani House which is an iconic biryani destination in this locality. The unusual name has a somber yet random story behind it. The genial owner shared some anecdotes about this old local favourite eatery and then treated us to small portions of their best sellers-chinigura kacchi biryani, basmati kacchi biryani and polao and chicken roast. The chinigura biryani was fragrant and delicious and so was the pulao and chicken roast.
Around evening we joined our friend Anish from Plates & Tradition at Tanti Bazaar. Here we had some chanachur mix from Jamai Bou Chanachur cart. They are a local snacks chain that serves chanachur mix from these small, tidy and quirky mobile carts. These can be found across Dhaka and Chittagong. With all the zesty and contrasting elements, the chanachur mix was a riot of flavours in mouth.
After this we landed up at a cha stall for some milk tea as it was what we were craving for. The frothy tea was accompanied by Potata which is a tasty biscuit by Pran Foods. Made of potato and herbs, it seems to be a cross between a wafer and biscuit.
Then we headed to our last destination Jagannath Bhojanalay. The owner was overwhelmed to have it and his enthusiasm was all over. He proudly introduced us to his small yet busy non onion garlic rice meal place where one can have a hearty homestyle meal without burning a hole in the pocket. He served us almost all the dishes from his menu but since we were quite full, we tried just five of them - cholar dal, echor, kashmiri paneer curry dhoka, kochu saag and chatni. But what touched our heart was the warm hospitality of the gentleman. He even accompanied us out on the streets post meal and offered us some murudi, khaja and paan.
It was a memorable time relishing the popular street food here at Shakhari bazar in the company of the locals.
MUTTON KING of Uttarakhand I कुमाऊनी/पहाड़ी मटन करी (शिकार भात) I Ultimate Jhol/Tari wala Meat Rice
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Contact number of Dinesh Singh ji and Chandan Singh Ji, owner of the shop 9410337528
9458320103
If you are a meat lover then this episode will leave you mesmerised. While travelling to Nainital from Haldwani, there comes a place on the Haldwani-Nainital named Naina Gaon which is renowned for a special mutton preparation called shikar mutton. It is a hot favourite with the locals and visitors. Our search for the same led us to Chandan Ji's modest eatery that serves this meat dish with plain rice and some onion roundels. This modest eatery is situated at a slight descent from the road and it is run by Chandanji and his son.
Unlike the rich and robust super popular North Indian counterparts, this is a rustic style stew whose enticing flavours can be attributed to the mountain lamb, a mélange of whole spices like clove, cardamom, cinnamon, jamboo etc. and slow woodfire cooking process. They start the cooking in the morning and by 11 am they are ready to serve. The decent stock of approximately 20 kg mutton curry lasts for about 3 hours. And within this time span the place would be bustling with dinners from all walks of life.
Apart from the aromatic mutton curry, another star of this place is Chandan Ji who is such a warm hearted jovial fellow. The way he approached each and every customer with individual attention was simply commendable. We were truly inspired by the manner in which he was cooking, serving and managing his customers with cheerfulness and cordiality. In spite of being on his toes all the while he was all enthused and focused. The rice and meat curry combo was truly deadly and the experience was accentuated with chandanjis affection.
About the host - Anubhav Sapra
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisines primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.
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Filmed by Rahul Singh
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Text by Swetaleena Nayak
RUSTIC Village Food in Maharashtra I Gavti Chicken Curry + Rohu Fish Fry + Visit to Desi Daru Theka
Our passion to discover the rich and diverse regional culinary wonders of India has brought us to a small village in Maharashtra's Nanded district named Mandvi. We thank Kaaram Food & Agro for inviting us for this incredible experience.
Before setting out on this journey we had a hearty breakfast of poha, omelette and aalu vada, one of the preferred combinations over here.
In between our destinations we stopped by a local liquor shop which is very much a part of the culinary canvas over here. Most of the liquors are made of local ingredients like orange, sugarcane, mango, fennel etc. The shop didn't have any arrangements for sitting so the locals would walk in, buy their stuff, pour it into a glass, fill it with water from the tap and gulp it down.
On reaching the countryside lake by a dam, we were welcomed by the gracious family members of the owners of Kaaram Foods. They all had gathered there to treat us with a traditional meal. But first we joined Shravan and Shailesh to catch fish in the lake for lunch. We were surprised to see the local fishermen using thick Styrofoam boats and handmade oars for the purpose. This part of the lake was very serene and it's where all the fishing activities happen. Our fisherman Ashok got us a huge rohu and tilapia fish. Other ones who had got a decent catch sold it to the small local fishmongers who had gathered there.
Soon after we joined Kaaram's co-founder Kalpana Ji and other female family members for preparing the dishes. The menu for the day included fish fry, chicken roast, gavthi handi chicken, patodi rassa, fish jungle roast and fish curry. With the mise en place being arranged, we started with marinating rohu fish pieces with lemon juice for fish fry. Next was the turn of chicken roast. Contrary to the name, it turned out to be a semi dry chicken dish prepared with onions, tomatoes, garlic and some whole spices. While it got cooked, we got back to the fish fry. The gram flour, millet flour and spices based dry mixture prepared to coat the pieces of fish really impressed us because it was an indigenous and healthy alternative for breadcrumbs that gives crunchy coating to such dishes. The fish fry had a crunchy and crusty outer coating and a soft and succulent inner core.
After relishing these two dishes right after being made, we joined Pravin ji to see for fish jungle roast. It is a simple and ancient way of barbecuing fish over open fire. As he turned over the pieces smoldering over the low flames, we gathered a few anecdotes about the village.
Next we joined Kalpana Ji for gavthi chicken handi that turned out to be our favourite dish of the whole spread. In an effortless manner, she conjured up this rich and complex dish in an earthen pot. As the flavourful country chicken curry was left to simmer till done we went back to pravin ji to enjoy the fish jungle roast. Its tender pieces were served with a sprinkle of a few basic ground spices and it tasted great.
After the gavthi chicken it was the turn of patodi rassa. First spiced gram flour chunks were prepared and then it's curry. This was followed by the making rohu fish curry which had the same ingredients as gavthi chicken and patodi rassa but the processing was different.
Finally when these curries were ready we joined Sravan for the meal beside the lakeside. The flavours were rich, robust and enticing all because of the fresh ingredients and the wonderful range of Kaaram spices.
We sincerely thanks everyone present there for this incredible experience.
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Muzaffarpur NON VEG Food Tour I EXOTIC TROTTERS (GODI) + Mutton TAAS + Chicken LOLLYPOP + EGG Roll
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Continuing with our food explorations in Muzaffarpur, Bihar, which is also the hometown of our foodie in chief Anubhav Sapra, we decided to explore the non vegetarian food scene out here which had a lot to offer. The city has some good non veg eateries that are huge crowd pullers. So come along with us as we savour some scrumptious mutton and chicken dishes.
We started with the uniquely delicious mutton dish called Taas from Amar meat shop. It's a mutton dish where marinated mutton pieces are cooked in a generous amount of oil on a customized rectangular tray-like griddle. The meat was tender, succulent and rich flavours of mustard oil and aromatic spices.
While strolling down to our next meat destination we beheld a cart selling herbal lemon tea and got intrigued by the stuff. So we bought a cup to see how it was. This lightly brewed lemon tea mixed with 14 ingredients based spice mix was so good. A humble cart serving such an amazingly healthy concoction was a matter of revelation.
Soon we arrived at our next destination which is Tripti Meat House. They are renowned for their meat paratha which is a combination of parathas and a rich and flavourful semi dry mutton curry. This slightly sweet aromatic mutton curry was lip smacking. Here we also tried some Hyderabadi biryani which was average in taste and some godi or curry made of mutton trotters. The trotter curry was spicy yet very delicious. One can taste the richness of the bone marrow and the unique texture of the collagen.
On exiting Tripti meat house, we saw a busy well lit cart selling taas meat so we decided to give it a try. It was run by a young lad named Rohit who told us about the chicken taas that he was making. Theirs one was a customized version of the traditional taas. It was more like a juicy and flavorful stir fried chicken.
Next we had some bhunja from a roadside vendor. It is a no oil mixture made with instantly dry roasted cereals and legumes. The hand pounded chilli, garlic and ginger chutney added a punch to its heartily rustic taste.
From there we came to another busy stall selling egg rolls. Here we tried a soft, crunchy, succulent and super yummy egg and chicken roll and some chicken stuffed pastry that looked like gujias.
This was followed by a tasting of chicken chilli and paratha from another popular eatery that was bustling with customers. This paratha and Indo Chinese style chicken semi dry curry was decent.
Our penultimate stop was Bablu Fast Food. We ordered their best selling dish, which is chicken lollipop. Unlike the usual chicken lollipop that is made with chicken wings, their version was made with chicken legs. So the chicken lollipop here was basically is a double fried chicken leg piece. It wasn't super delicious but was fun to have.
The last stop of this non veg food tour was Prakash Pan Bhandar where we had a typical paan. This post meal treat enjoyed by many helps in the digestion of food and also acts as a palette cleanser. Baba, the genial owner of the shop, informed us about the health benefits of consuming betel leaves and he also gave a brief about it's mythological association.
In Muzaffarpur the love for a rich and robust meat delicacy is evident from the flavoursome curries available on the streets. This was quite a gratifying experience. We hope you enjoyed the journey as well.
About the host - Anubhav Sapra
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.
Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!
Thank you for watching!
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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak
World's Busiest IFTAR BAZAR in Bangladesh I HUGE OLD DHAKA Ramzan FOOD Tour in Chawk + Nazira Bazar
REWA Street FOOD Tour I बेनाम Samosa + गरम Lai + Mangodi + Saloni + टमाटर Chaat + Gullan ka Spl Paan
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0:00 Introduction
0:45 Benaam Sweets
3:02 Ambar Chaat Phulki Center
6:57 Dinesh Lai Cart
10:37 Supari Kala Kendra
14:12 Shyam Mangodi Wale
17:31 Lala Chaat Center
23:42 Chacha Bantu Anda Stall
26:14 Hotel Maharaj
29:54 Gullan Paan Center
30:28 Next Episode
In today's episode we are taking you on an immersive street food tour across Rewa, a historical city located in the North Eastern part of Madhya Pradesh. Apart from many natural and manmade wonders, it is asli renowned as the Land Of White Tigers. Our hosts for this exciting exploration are two young talented professionals Tripti and Shashank who are from this city.
The first stop that they took us to was Benaam Sweets and Lajawab Samosa near Bajrang Nagar gate. The name literally translates into a shop with no name. We went there for small sized samosa which are locally known as samosi. They were accompanied by raw mango chutney and fried whole green chillies. The combination was familiar yet hard to resist all the more because the samosa were hot and fresh. People are so fond of this inexpensive snack that they have it at any time of the day.
The second stop that we went to was Ambar Chaat Fulki Centre at Simour Chauraha. At one end of this busy cart, fulki or golgappa was being served and on the other tikki chaat. We went for the second thing which seemed to be slightly different from its North Indian counterparts. Here the tikki were stuffed with chana dal and it was topped with white pea curry, chutney and sev. It was a pretty good tikki with a distinct variation in taste.
The third stop that they took us to was Dinesh Lai Cart in the Dhekaha neighborhood. This place was lined with numerous carts selling these crunchy balls made of puffed rice, jaggery and sesame seeds. These were being made fresh in the open space right behind the respective carts. Luckily we got to see the whole process from scratch as Dinesh Ji and his spouse were preparing a fresh batch. Since it was warm and fresh, it tasted amazing.
From there we went to see some supari kala or artifacts made of areca nuts at Supari Kala Kendra at Fort Road. This craft was discovered by Ram Siya Kunder Ji around 1942 and the legacy is now being carried out by his grandson Abhishek. He briefed us about this unique craft and its demand. They are a lineage of award winning artisans whose creations have been patronized by celebrities.
Next we went to our fourth stop which was Shyam Mangodiwale near Hospital Chauraha. At this popular snacks shop we had some mangodi (moong dal fritter) which is their speciality, aalu bonda (spiced potato mixture based fritters), saloni (tiny fried snacks made of refined flour) and some hot rasgulla which was basically a gulab jamun. We liked the crispy saloni that was served with chutney and the rasgulla too.
The fifth stop was Laala Chaat Center at Amaiya Colony. It being evening time, it was swarmed by chaat lovers. The genial owner managing the whole thing with such dexterity served us some tamatar chaat, phulki dahi phulki and sakoda. The former was a zesty snack made of cooked tomatoes, boiled white peas, chutneys etc. Phulki was simple golgappa and dahi phulki was yogurt filled golgappa. Sakoda is a rich, hot and spicy curry made with spinach and gram flour fritters. Everything was delicious but dahi fulki stole the show.
The sixth stop was Chacha Bantu Anda Roll stall on Shilpi Plaza Road. Their rolls are a hit with the youngsters. Here we ordered some egg cutlet and egg kebab. The former was a fun snack consisting of spiced potato mixture and bread crumbs coated deep fried boiled egg. The latter one was unique, a shallow fried spicy kebab made of eggs, potato, spices and biscuit crumbs. Though nothing exceptional, they were fun to try.
The seventh stop of this was Hotel Maharaj which dates back to 1984. Shashank took us there for Bagheli chicken which is a traditional chicken curry from this region. It was rich and full of flavours coming from the chicken and various spices.
The last stop of this gluttonous food tour was Gullan Paan Bhandar which is deemed as Rewa most renowned paan shop. This tour was both mouth watering and enriching. We are immensely thankful to Tripti and Shashank for introducing us to such gems.
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Text by Swetaleena Nayak
LUCKNOW Non Vegetarian FOOD Tour - Kulcha Nahari + BEST Kebabs - Ghutwa, Galawti, Shami + Biryani
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Lucknow is renowned for its scrumptious and flamboyant non vegetarian food culture that includes toothsome meat delicacies extolled for their phenomenal flavours and texture. Come let's see what all non veg street food dishes did we try during our visit to the city.
First Stop- Sharma Tea Stall
A great start to the day has to be with a cup of hot tea. At Sharma Tea Stall we got our cuppas with very typical tea snacks- bun butter and samosa. The samosa you get here are quite different; the stuffing is not of the usual cubed skin-on potatoes but instead the potatoes are boiled, mashed and cooked in a concoction of unique spices.
Second Stop- Rahim ki Nahari
Here we tried the combination of Kulcha with Nahari. The Kulcha is made of two layers which makes it the perfect vessel to eat a gravy dish like nahari. We also got taste some Biryani here. These are one of the few things that you have to try when you’re in Lucknow.
Third Stop- Tunday Kababi
We went to the first and original Tunday Kababi for the galawati kabab and sheermal. Galawati Kababs are a specialty of Lucknow. They are made with minced meat and a variety of different spices. The minced meat is shaped into small discs and cooked over a low heat from coals. The sheermal is a special bread and goes perfectly well with the spicy kababs. Sheermal is made with flour, milk, saffron, sugar and ghee; it is the slight sweetness of this bread which makes it so delicious.
Fourth Stop- Roti wali gali
We visited a street full of roti/chapati sellers. Here there are people selling different varieties of breads that are very popular in the region. Sheermal, Ulte Tawe ka Paratha, different types of Naan, etc. One can find any and everything in this little street.
Fifth Stop- Al Madina Kashmiri Chai
Here we had a different kind of dessert called kashmiri chai. It consists of Fan which is basically puff pastry also known as samosa on the area, some cream and a pink tea. It has a very soothing and warm texture.
Sixth Stop- Azhar Bhai ka Paan
Some of the most interesting names of paans and even more interesting conversation. This shop is famous for serving the tastiest paans. For them paan is not just a digestive to be eaten, it is an institution.
Seventh Stop- Lalla ki Biryani
The ultimate Biryani experience, where the meat just melts of the bone and the rice is super flavourful. They have been making biryani for the past 34 years and no wonder, they have perfected the process. Although this shop may be known for its biryani but the shammi kababs they serve here are out of this world.
Eighth Stop- Naushijaan
Yes!! Kabab Heaven, we found kabab heaven! This place is known for their variety of kababs and trust us all of them are worth trying out. The Kakori Kabab you get are shaped like a seekh but are much softer. In fact they’re so soft that they vanish the moment you put it in the mouth. The Ghutwa Kabab was something new. It is made with minced meat that is cooked with a number of spices for very long, quite similar to the cooking process of haleem. This is usually eaten with either sheermal or khameri roti. The seekh pasanda kabab is slightly chewy compared to all the other kababs.
Ninth Stop- Sakhawat’s
Established in 1911, known for its outstanding galawati and kakori kababs. We even got to try the biryani here, which was quite different compared to the ones we had tried earlier. Everything that we tasted was supremely tasty.
Tenth Stop- Wahid Biryani
For a change, we tried chicken biryani and weren’t disappointed at all. The biryani is flavourful and aromatic that you feel like you have actually gone back in time and are feasting with the Nawabs of Awadh.
Eleventh Stop- Prakash Kulfi Shop
The Kulfi is made in the traditional way in small steel tins in which the ingredients that are first boiled are then filled into the tins and then they are frozen in a large container full of ice. Our journey in Lucknow ended with this beautiful Kulfi.
About the host - Anubhav Sapra
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.
Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!
Thank you for watching!
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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak
121 Golgappa King of India | केसरिया Street Food tour of Bikaner + Chhata & Soda + kadhi Pichka
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After savouring the laal maas near the Darbari lake and relishing one of the soulful rustic meals at the moment of one of the veteran traditional musicians, it was time to explore the street food.
So on the second day of our trip Anubhav joined Gopal Ji and few of his friends to embark on a gastronomic tour of the city. Gopal ji is the founder of the state's largest travelling music festival called Rajasthan Kabir Yatra. Besides being an explorer of music, he is also a foodie and hence eating out in the streets and mingling with the vendors also excites him.
We started the tour from Old Jail Road, and our first stop here was Agarwal Caterers. It was a colourful cart which had a banner declaring it's recognition from the Limca Book Of Records for serving different varieties of Golgappe locally known as pichki. Owner Dharmendra ji was all excited to introduce us to his fascinating range of golgappes and other snacks. Here we tried four different kinds of golgappas, papdi and kanji vada. Interestingly unlike at most other places, the flavour options were available in the crisp golgappes and not the stuffing or flavoured water. We particularly enjoyed the papdi that was presented along with chutney and spices.
From there we went to Station road to try a shaved ice sweet treat called chatta. The name perhaps comes from the fact that the flavoured treat resembles an umbrella in appearance. At Shri Krishna Chatta wala shop we started with the saffron flavoured one but the generous owner made us taste some of their popular flavours one by one. It was such a fun experience that Anubhav was lost in slurping the flavoured syrup just like a kid. Here we also tried the very unique kulhad faluda. It was potpourri of faluda, ice cream, syrups, nuts, rabri and shaved ice. The earthen tumbler added a pleasant earthy note to this decadent sweet treat.
Our next destination was Bikaner Bhujia Bhandar whose zesty snacks are a favourite with the locals. Our pick over here was the huge raj kachori. With various well flavoured elements, this chilled snack was quite tasty but not outstanding.
From there we went over to Satta Bazar at Kote gare to grab a paan from Mulsa Fulsa Pan Bhandar. The banner and the crowd testified the reputation of this paan junction. Apart from the wonderful paans served over here the owners Mulsa and Fulsa Ji too are very popular with the customers.
After a brief stroll in the market, we went to Gopal Soda Shop to have Jeera Sip a cumin flavoured carbonated digestive drink. Here we were reunited with Gopal ji who had left us briefly for some work. The effervescent drink was fun and what was more fascinating was witnessing the soda water making using an indigenous contraption.
This was all for the first leg of our Bikaner street food tour. We planned the next day's itinerary and dispersed.
About the host - Anubhav Sapra
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.
Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!
Thank you for watching!
Facebook:
Twitter:
Instagram:
Design and filmed by Rahul Singh
Instagram -
Text by Swetaleena Nayak
Darbhanga Food Tour ll Anubhav Shapra ll Mithila Culture ll
#DarbhangaFoodWalk
#Maithali_Culture
#DarbhangaFish
नदी के ऊपर बांस का पुल - Village Bamboo Pull near River (Singhwara, Darbhanga,Bihar)
Zaika Darbhanga ka|street food Darbhanga|Darbhanga Food tour|Darbhanga food Walks#LeeVlogs
This Vlog is all About The Tasty Food in
(Darbhanga)
In this video i will show you the new food hub of Darbhanga at income tax chauraha and explore some new dish which was never before in Darbhanga...
Comments me if you try these food here or if you have idea about some more tasty food at darbhanga we will explore...
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If you have any queries or need any help u can comment me or dm me on Instagram...
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please subscribe my channel for this kind of stuff stay tuned...
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#leeVlogs#Darbhanga
#street food #Laalbagh#Mirzapur#income tax #lee#FoodVlogs#coolplaces#tasty food#chickentandoori#sjcam#realmex2#swarma roll#spring roll#pasta#chilli potato
सलमान ऑर्थोपेडिक् एंड ट्रामा सेंटर के द्वारा लगाया न्यू शुल्क स्वास्थ्य शिविर कई मरीजों ने उठाया लाभ
Peshawar Food Tour | Food Tour Of Peshawar | Exploring Qissa Khwani Bazar Food | Tarang Food
Tarang Food Presents the Food Tour of Peshawar. Peshawar is very famous for its Street Foods. Everyday the foreigners visit Following Famous Foods Street of Peshawar:
- Qissa Khwani Bazar
- Namak Mandi
- Zaiqa Chawal
- Nisar Charsi Tikka Shop
- Zaiqa Restaurant
- Zahid Restaurant
- Tahir Khan Restaurant
There are many Foreigners Vloggers who visited Peshawar and Explored its Famous Street Foods. We would like to mention their names as well:
- Luke Martin
- Trevor Jame (The Food Ranger)
- Drew Binsky
- Eva Zu Beck
- Luke Damant
- Sham Idress
- Peter Santenello
- Betzmann Vlog
- Alina Hayat
- Jay Palfrey
- Wondering Emma
- Reyan Riel Media
- Jason Billam
In this Video Tarang Food has shown a glimpse of the street Foods of Peshawar. Watch and Enjoy!
Street Food Peshawar | Exploring Food | Peshawar Food Tour | Food Tour Of Peshawar | Exploring Qissa Khwani Bazar Food | Tarang Food
#StreetFood #Peshawar #TarangFood #FoodTour #FamousStreetFood
Darbhanga travel vlog
tour of darbhanga city in 4k quality.