MOTIHARI Food Tour I PAANI FRY mutton + ISHTOO + PRESSURE Cooker COFFEE + Chhena MURKI + Rajbhog
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In this episode we bring you a delightful gastronomic journey from the streets of Motihari in Bihar. Situated in East Champaran district of Bihar, it rose to prominence when Mahatma Gandhi sparked off the Champaran Satyagraha movement during the time of India's freedom struggle. With strong traditional roots, today, it is aspiring to attain the hallowed urban prosperity. To guide us with the exploration we were joined by Anubhav’s friend Rajesh Pandey.
Our first destination was a humble sweet shop where we wished to try the small cottage cheese based sweets called murki, for which Motihari is famous for. Luckily a fresh batch of murki was being made at their nearby workshop so we first checked out the process and then tried some fresh pieces. They were quite decent.
Continuing with the sweet journey, we reached Jagdish Mishtan Bhandar in Govindapur Bazaar. Their sweets are much loved by the residents. Here we tried a rajbhog and chenna gaja. The first one was a khoya stuffed rasgulla while the second one was a sugar syrup cooked chhena sweet.
En route to our next food stop, we stopped at Areraj to see the famous Ashokan Pillar and to pray at Someshwar Nath Mahadev Temple. In between we also paid a visit to Rajesh ji's home.
Then we reached Shree Vaishno Nashta Stall. At this busy eatery we savoured sattu ka sharbat, bhunja and tamatar chap. The former one is like a desi protein shake as sattu is made from Bengal gram. Mixed with onion, chillies, rock salt and cumin powder it tasted great. The bhunja and the tamatar chap were tasty as well.
The next food joint was Soni meat house. They are popular for two amazing mutton dishes named noon paani fry and mutton stew. The former was an incredible no oil mutton curry and the latter was a rich and robust mutton curry whose flavours and textures were also divine.
After those scrumptious fares, we arrived at a roadside coffee stall to energize ourselves with a hot cuppa. This stop turned out to be a super fascinating place because here the coffee was being made using a pressure cooker. Yes you heard it right. The vendor was using a pressure cooker that has been modified into a coffee maker machine to make frothy milky coffee. More than the coffee, it was this innovation that filled us with so much joy and pride.
It being late in the evening, we finally ended our tour with the customary paan. The flavours at Motihari were traditional, rustic and delicious. Thanks for joining us.
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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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak
mutton pani fry full recipe link in comments @TLOGGER
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.
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
Best Food In Motihari - BEST RESTAURANTS & DHABA IN MOTIHARI - FULL INFO
Motihari Food Tour, Motihari Food, Motihari Food Blog, Motihari Street Food, Motihari Restaurant, Motihari Hotel, Motihari Hotel Room, Motihari Jaiswal Hotel, Soni Hotel Motihari, Sona Hotel Motihari, Champaran Motihari,
Motihari is very famous for Champaran Chicken and Mutton Handi. People Actually come to Motihari from Patna specially to try the local Chicken and Mutton Handi. We have made a list of all the Best Food Places in Motihari and Also the Best Restaurants in Motihari.
Our List Have the Best Pizza in Motihari, Best Non Veg Food in Motihari, Best Veg Food in Motihari, Best Dhaba in Motihari, Best Champaran Chicken Handi in Motihari, Best Cafe in Motihari.
It is Just A Super Complete Motihari Food Tour and Motihari Food Blog.
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Motihari is in Bihar, it is quite close to State Capital of Patna. It is only a 2-3 hours drive (150 km) from Patna.
Depending on your requirement whether for work, business or couples hotel, our Top 10 Motihari Best Restaurant List should help you out.
The People in Motihari speak Hindi, Urdu and Bhojpuri. Their Official Language is Hindi and Urdu. If You Speak Any of These Languages you should be fine in Motihari. However if you speak only English. You might have some problem in Motihari, and we advice you to get your translator ready.
To get to Motihari there are various Trains connecting Motihari. Direct trains are available to New Delhi, Mumbai, Jammu, Kolkata, and Guwahati. However buses and private taxis travel quite regularly from Patna.
Motihari's Nearest Airport is the Darbhanga Airport which is about 140 kms from Motihari.
Motihari's weather is can be rather low between 8 - 22 degrees celcius during winter months and between 26-32 degrees celcius during its summer months. So you might need to dress accordingly depending on the season.
Normally Motihari faces rainy season between May to October.
Do Please Leave A Comment With Your Experiences In Eating In Any Of The Restaurants In Motihari. We Would Love To Hear From You.
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List Are Of Personal Choice
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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.
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
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.
Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!
Thank you for watching!
Facebook:
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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak
Handi Meat|Ahuna Meat|Champaran|Motihari |Jaiswal Meat
FUNNIEST Bloopers & Behind the Scenes of BIHAR FOOD SERIES
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Today's video marks the end of our scintillating Bihar Food Series, that you guys have thoroughly enjoyed and generously appreciated. Unlike the regular food exploration video, it is a humorous compilation of some of the behind the scenes actions from our Bihar Food Series shoot.
These amusing moments remind us of the fun times we had on this tour. The quest for quintessential Bihari flavours helped us garner some precious interpersonal moments with kind and genial individuals whom we have crossed paths with in the journey. We are forever going to cherish these cheerful moments of fun and laughter.
It will also give you a fair idea about the fact that shoots are not at all a smooth affair. They are loaded with slips, misses, errors, multiple retakes, distractions etc. But these are the moments that stay with us. Time to time they pop up in the memory canvas and bless us with an amusing flashback.
Furthermore we would like to take the opportunity to thank all hosts for their generous guidance and support. Heartfelt thanks to all the food vendors for continuing enthralling the masses with all their fares. Sincere regards and gratitude to the amazing womenfolk who fed us so many toothsome delicacies with such warmth, enthusiasm and care. Finally, deepest gratitude and love to all our viewers for making this series a hit. We are so glad that you could relate with our presentations. Thank you all. We are blessed. Will meet you soon with more gastronomic stories and detail. Till then keep walking and keep exploring.
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
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
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!
Thank you for watching!
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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak
VILLAGE Food in BIHAR- A PERFECT day Cooking, Eating, Drinking, Walking with locals in Vill Parsauna
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In this special episode Anubhav Sapra travels to the village of Parsauna from Muzaffarpur, along with his mother on the holy day of Vasant Panchami to explore the local flavours mostly the festive time delicacies. Since it was festive time, we are excited to try some traditional festive time delicacies. After a pleasant winter morning drive, we reached the house of our gracious host Pradeep ji at whose place all the culinary actions for the day were about to unfold. We met their family who were so welcoming and generous that the place felt like home.
Pradeep ji gave a brief tour of his home that was built with traditional architectural wisdom. We then went to the backyard of the house where a makeshift kitchen had been arranged amidst the open green setting. The ladies of the house had gathered there to start with the breakfast preparation. In villages people use cow dung cakes as a fuel for cooking and they come in different shapes and sizes. It is an inexpensive source of fuel. Moreover the food prepared on it has earthy and smoky notes. With all ingredients arranged in place, they quickly began with the process. Sarita ji, our enthusiastic hostess, started with the malpuas which were followed by the folding and frying of matar kachoris. She then wrapped up this leg of the cooking by frying the vadas for the dahi vadas and the puris.
Soon the dishes were laid on the table and without much ado we dived into then because we have been hungry since a while. The puris were accompanied by a delicious aloo matar sabzi that had been prepared earlier. Everything was simply amazing but the thin and crisp malpuas were the clear favourite.
Post breakfast as promised Pradeep ji accompanied us to show how the local palm tree wine taadi is extracted from the tall trees. He took us to Amar Ji who was a professional taadi tapper. Amar ji got his tools ready and led us to an open place full of palm trees. He climbed up on a few of those trees and collected the sap. It was a risky affair because he wasn't using any protective gears. We tried the freshly extracted sap called neera that hasn't been exposed to much sunlight. It was sweet and refreshing. On being stored or left exposed to sunlight, it transforms into taadi, the palm wine.
From there we went on to take a brief stroll down the village. Here we chatted with some of the residents about their lifestyle and so on, then witnessed the milking of a cow, interacted with curious kids there and headed back to Pradeep Ji's place to check out the elaborate lunch preparation. We were fascinated to witness Sarita ji and the team of ladies zealously whip up three dishes- dal, aloo bhujia and stuffed gatte ki sabzi- so quickly. Now it was the turn of the litti and chokha which is Bihar 's most iconic dish. We saw how it is made from scratch and realised how elaborate the process was. Both the littis and the chokha were baked on the dung fire. We also saw how they were cleaned off the ash using a simple inventive technique.
Finally we wrapped up the cooking session with the thekuas, a popular sweet snack that is usually made with atta and jaggery or sugar. The mouth watering festive time spread consisted of litti, chokha, ghugni, chutney, rice, dal, gatte ki sabzi, tilauri and dudh pua. Everything was so tasty and hearty that we had a surfeit of it. What we enjoyed the most was the conversations over the meals. They gave us a sneak peak into the culture and traditions of this place.
In the evening it was time for us to leave. We conveyed our gratitude, bid goodbye to our brilliant hosts and departed with the promise to be back soon.
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:
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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak
BEST NON VEG Classics at Shervani I BOTI Kebab + Chicken HALEEM + Aloo GOSHT + Hari Mirch KEEMA
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After spending a memorable time in Kausani, we returned to the warm hospitality of the beautiful Shervani Hilltop Resort in Nainital. Nestled amidst the lush green meadows and pine trees, the luxurious resort has been welcoming guests since 1981. Apart from their enchanting old world facade that provides an amazing view of the lake district, it is also renowned for its food.
We were glad that we got the opportunity to experience it with the masters themselves. In this episode we will take you through the special non veg dinner spread that included some of their heirloom recipes of the Shervani family.
We were excited to witness these dishes being made. After a brief interaction with S M Shervani, Managing Director, Shervani Hotels, we joined executive chef Sanjay ji for the action right at the beautiful courtyard. He was accompanied by Chef Gopal Ji and Chef Kishan Ji. With an effortless ease, the warm and genial Sanjay Ji who hails from Bihar showed us how to make mutton boti kebab, chicken haleem, aalu gosht, khameeri roti and shahi tukda. Most of these recipes are heirloom recipes of the Shervani family that have been kept alive by the master cooks at this hotel.
With the khameeri roti being done it was time to indulge in the flavour treasure. We joined General Manager Gopal Dutt Ji and Sanjay ji for this special dinner. Apart from the above dishes there were also baigan ka raita, hari mirch keema and kabuli pulao. Mutton boti kebab was tender and smoky, chicken haleem had a great smooth and fibrous texture, aalu gosht was comforting, hari mirch ka keema was tolerably hot, kabuli pulao was mild and decent, baigan ka raita was a refreshing and zesty and finally the shahi tukda was light and luscious. Our favourite was the mutton boti kebab.
This gratifying meal was a convergence of flavours from northern and southeastern India.
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
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
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.
Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!
Thank you for watching!
Facebook:
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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak
World famous Rajasthani LAAL MAAS - Bhujma Chicken + Dupad roti + Laapsi + Raab
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Apart from its rich vegetarian delights, Rajasthan’s cuisine is equally popular for a rich heritage of some slow-cooked flavourful meat delicacies that have gained popularity all across the country. One such marvelous dish that inspires deep adoration is laal maas Or the fiery red coloured mutton curry that is so hot it can make your brows sweat.
Passion for traditional dishes ais unlimited and laal maas still inspires love
On our trip to Udaipur we got the opportunity to discover this traditional deep red curry more closely from one of the accomplished chefs Gagan Srivastava aka Muchad Uncle whose amazing home delivery food service specialising in traditional Rajasthani non veg fares is the talk of the town when it comes to homestyled traditional meat delicacies.
In this gastronomic expedition we are accompanied by our lively host Dr. Akansha Bhatti. On reaching his home we received a warm welcome from his lovely family and then headed to the makeshift cooking space that has been set in the front yard.
After a brief chat we began with the laal maas preparation. Step by step we witnessed this red coloured delicacy come into life. As the enticing aroma permeated the air all around, we restlessly waited for the final spread which included chicken soup, dupad roti, bati, bhujma chicken, spicy green chutney, makki ki papdi, raab and lapsi.
Everything were outstanding but it showstopper of the dinner spread was the laal maas. What's notable about it that the laal maas is prepared with Mathania chillies that imparts the deep red colour and sweet and sharp taste. To finish it off, a burning piece of charcoal infused with cloves and desi ghee is placed on top of the curry and the utensil is sealed. This results in its characteristic smoky flavor.
Relishing the gorgeous laal maas that was hot, rich, aromatic and smoky along with the rest of the equally delicious dishes in such warm and genial company was truly gratifying. We truly cherish this enriching encounter with the warm, affable and veteran chef Mr. Gagan and his family.
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
Mutton Pani Fry ||Aisa mutton motihari ke Alwa Or kahi nhi Milga (Sony Hotel)||BY-bhukhartraveller
hello guys
it is mayank a b.tech final year student ..and welcome back to my channel
I am generally uploding videos of food vlog by continuing moving throught the new places ..i hpoe u guys also enjoyed it thankuu..
INSTAGRAM-__ mayankumar__
FACEBOOK -BhukharTraveler
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Mutton curry | mutton in pressure cooker | Bihari mutton #shorts #bihar #streetfood
Pani fry mutton||Step by step Process||By-#BhukharTraveler
#BhukharTraveler
hello guys
it is mayank a b.tech final year student ..and welcome back to my channel
I am generally uploding videos of food vlog by continuing moving throught the new places ..i hpoe u guys also enjoyed it thankuu..
#Shortvideoforyoutube
#recipeforsnacks
#BhukharTraveler
#dhabafoodvlog
#restaurantfoodvlog
#indiafoodtour
#foodtourIndia
#bestrestaurantfoodvlog_
#recipe
#recipe_hindi
#hindirecipe
#vlogfood
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INSTAGRAM-__ mayankumar__
FACEBOOK - bhhukarTraveller
Cooker wali coffee +15 variety of fast food at OM SHANTI OM Fast food corner|motihari food tour|
hello guys
it is mayank a b.tech final year student ..and welcome back to my channel
I am generally uploding videos of food vlog by continuing moving throught the new places ..i hpoe u guys also enjoyed it thankuu..
INSTAGRAM-__ mayankumar__
FACEBOOK - BhukharTraveler
#cooker_coffee
#motiharicity
#BhukharTraveler
#motiharifoodtour
#restaurantfoodvlog
#indiafoodtour
#foodtourIndia
#bestrestaurantfoodvlog_
#recipe
#recipe_hindi
#hindirecipe
#vlogfood
#newrecipe
#bestoffoodvlog
#myfavouritefoodvlog
#latestfoodvlog
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MUTTON TASH ????????|#shorts #youtubeshorts #food #streetfood #foodie #foodlover #mutton #muttontash
Bhukkad #Bhukkad #RatnakarMishra #ShashwatShriparv #Ratnakar #Shashwat Bhukkad,#Bhukkad,Travel,Foodie,Food,StreetFood #Bhukkad #Bhukkad365 #भुक्कड़ #भुक्कड़३६५ #भुक्कड़365 #घुमक्कड़ी #खानापीना #खानपान #Exploring #FoodLover #Foodie