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.
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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
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
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!
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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.
Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!
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Text by Swetaleena Nayak
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.
Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!
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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!
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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak
KOTA NON VEG TOUR I Murg Zaikedar + Tangdi Kebab + Mutton Bhuna + Chicken Changezi + Gulati
Taking our gastronomic expedition forward in Kota, in today's episode we are out to explore some of the city's popular non-veg places. We are looking forward to eateries that have an undiminishing legacy and are affordable too. Helping us with our quest is Parindon Ka Safar group's founder Saransh who is a vegetarian but is well aware of the iconic places in area. We truly appreciate his spirit to acquaint us with his city the way it is.
We started this tour with a refreshing cup of hot coffee from Sir Coffee Corner in Rampura Bartan Bazaar because we were attracted to its quaint appearance. From there we went to Gouri Hotel in Ghantaghar which is a sought after place for kebabs and curries. We tried their butter chicken, tangdi kabab and mutton ishtu. Each of them was distinctively flavourful but the keema stuffed chicken tangdi kabab was our favourite.
With the beginning done right we reached Baghdadi Non Veg Restaurant for their famous Changezi Chicken. Loaded with spices, nuts, dried coconut and even foxnuts, this glistening slow cooked chicken curry had a distinct tangy taste and rich feel. It's very different from its Delhi counterpart.
Next stop was Aslii Zaika, a spacious and cosy restaurant that is known for its affordable yet scrumptious menu. It has a relaxing decor which makes it a perfect place to unwind with friends and families. Our order from their sensational menu included murg zaikedar, murg keema, gulati and zaike ka mohabbat. The last two are sweet dishes. Murg keema was quite different because of the addition of tandoori chicken in it.
The last stop of this tour was the legendary Firdous restaurant that has been winning the hearts of meat lovers since 1979. At the young and passionate owner's recommendation we tried their signature dish, Firdous mutton bhuna in ghee. The richness of the spices mingled with the sweet aroma of the ghee and the long span of cooking resulted in a gratifying taste. No wonder this eatery is the most recommended non veg place in Kota. Do watch the video till the end for all the drooling details
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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Text by Swetaleena Nayak
Ultimate Raipur NON VEG Food Tour I BEST COOKER BIRYANI + Lapeta + Makhan wala Burra + Kaleji Kaadhi
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A large part of Raipur street food scene is all about traditional Chhattisgarhi dishes but the city also has a thriving non veg scene as well. And to experience that, in today's episode we are embarking on a non veg food tour across the Baijnathpara locality of the city with our dynamic host Luzina Khan who is a traveler cum photographer.
The first stop was Madan Chap Center. This modest looking stall is a haven for non veg lovers. They serve an amazing range of chaap, kebab and omelette some of which are quite novel. We tried the lapeta which is basically a mutton chaap enwrapped in a fluffy omelette. This combination was quite on point.
While moving to our next non veg place, Luzina suggested us to halt at Bhanji Bhai sweet and snacks shop to try their khoya jalebi, kalakand and a few of their famous snacks. Among all the things we tried, we especially liked the kalakand which was creamy and grainy.
The second non veg stop was Ya Taj Cooker Biryani. As the name suggests, this biryani is prepared in a pressure cooker. We were quite fascinated to try it because we wanted to see if it match up to the taste of a traditional biryani. The chicken cooker biryani was indeed amazing because of the fragrant short grain rice, the use of perfect amount of spices and fresh meat.
The third stop was Lucknowi Matka Darbar. Here we polished off a plate of chicken burra. It's grilled chicken pieces tossed in cream, butter and some in-house spice mix.
The fourth stop was hotel Noorjaha. It is an imposing family restaurant with an exciting menu. At Luzina's recommendation, we tried the kaleji kaadhi, fried chicken, chicken malai tikka and rabri. This spread was quite decent.
The fifth stop was Simnan Hotel where some enticing offer was going on on the menu. The owner was an ebullient fellow totally passionate about his work. Here we tried some chicken pakoda that has been marinated with just spices. This hot selling treat was fun to try.
The final stop was Kebab Junction whose chicken roll is quite a hit. The soft and juicy wrap loaded with chicken, mayo and ketchup was quite toothsome. Baijnathpara is a haven for non veg lovers in the city.
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.
For more such fascinating culinary explorations and stories do subscribe to our channel and follow us on our social media handles.
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Music by Epidemic Sound
Design and filmed by Shivam Kumar
Text by Swetaleena Nayak
Mumbai Ramadan Food Tour I Irani Seekh kebab + Instagram Mango Cream + Black Jalebi + Baida Malpua
In this episode we are in Mumbai to experience the gastronomic extravaganza during Ramzan at some of the legendary and icon places across the megacity.
The first stop was Grills and Rice. The front part of the restaurant was converted into a huge takeaway space full of irresistible non veg fares ranging from kabab to biryani. Here we joined the owner for an elaborate iftar consisting of dishes like chutney kabab, chicken sattay, crispy thread chicken, baida roti, Arabic bread pudding, kunafa, rabri etc. All of them were truly toothsome.
The next stop was Sarvi Restaurant in Nagpadav which is nearly 100 years old. Here we relished the Irani seekh kebab and mutton seekh kebab. The taste and texture of these kebab were impeccable.
From there we went to Chand Harissa at Mastan Talao to learn more about the dish that is very similar to Hyderabadi Haleem. It was again a fascinating find.
The Next stop was Nagori Hajjan Milk Center in Nagpada. Here we tried their famous malai that gets over in a jiffy as it hits the rack. The freshness lent a luscious taste to the malai.
This was followed by chicken seekh kebab from Sayeed Seekh Kebab Center. It was accompanied with a thick deep fried paratha. The tender and succulent meat well complimented the crispy savoury taste of the paratha.
After that amazing combo we went to Delhi Zaika in Grant Road. As the name suggests it serves the flavours of Delhi in Mumbai. We truly enjoyed their cream chicken and chicken changezi with roomali roti.
Next was the turn to witness some fun action at Pappu Juice Wala at JJ Marg. The way they add the cream the shakes and other stuffs will leave you stunned. Their mango cream dessert made of juicy Alphonso mango chunks and loads of cream is a must try dessert.
This flamboyant dessert was followed by Ramzan special double malpua and firni from Tawakkal Sweets. The fluffy malpua had a homely taste and same was with the firni.
Next dish was Nahari and paya from Alamgir Hotel. The trotter based slow cooked stew was simply gratifying.
The last stop was JJ Jalebi whose mawa jalebi are a sensation especially during Ramzan. These thick black coloured sweet tasted like a well fried gulab jamun. It is best enjoyed with rabri.
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.
For more such fascinating culinary explorations and stories do subscribe to our channel and follow us on our social media handles.
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Music by Epidemic Sound
Design and filmed by Tushar Negi
Text by Swetaleena Nayak
Ranchi NON VEGETARIAN Food Tour I Chicken (CHECHRA + Parantha + Shanghai)+ Dehati Meat + Pota Kaleji
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Today's episode is about all the non veg enthusiasts out there as we have embarked on an amusing non veg food tour in Ranchi with our hosts Shreyoshe and Ankush. They took us to some popular non veg destinations across the capital city.
We started the food tour from Nepal house, a popular fast food destination in Doranda. The place is abuzz with numerous food carts doling out momo, chow mein, chilli chicken etc. We stopped by the Sagar Fast Food stall to try Chicken Lollipop and Pota Kaleji. The former is a double fried snack made of shredded chicken while the latter is a piquant stir fry made of chicken gizzards and liver. The flavours were average but the place has a nice vibe.
From there we went to the FCR food stop in Hinoo for Chicken Shanghai. This playful dish is a combination of chicken noodles and chicken fried rice. The place serves a wide range of innovative dishes that attracts the youth. The extra amount of spices, sauces and seasonings made it quite delicious.
Next we went to Kathi Kabab for Chicken Chechda and Kathi Roll. When Shreyoshe told us about the former dish we were super excited to see what it was. The chicken kathi roll was truly delicious because of the smokey and flavourful chicken kathi kabab. While the chechda turned out to be a crispy, spicy and garlicky starter that tickles the taste buds.
After these innovative dishes it was time to taste a homestyle mutton curry and rice at India Hotel. This old lodge cum eatery serves traditional Bengali cuisine. The mutton was super delicious and it effortlessly complemented the plain rice. We liked it so much that we can have it daily.
Shreyoshe then took us to a chicken paratha stall at Firayalal Chowk. It is a dish that has become a recent favourite. Contrary to our assumption, it turned out to be a mere paratha and chicken curry combo. But both of them were individually outstanding in taste.
After all the rich and heavy stuff we decided to have something that is sweet and chilled. So Shreyoshe took us to Bombay Chowpaty Ice Cream Faluda stall in the same vicinity. Here we tried a chilled glass of kanu badam shake. It was optimally sweet and creamy. Finally we ended the tour with paan.
The following evening we joined Ankush for exploring a few more places that we couldn't fit in the previous evening. The first place was BBQ Ride. It is an interesting setup where the barbecue station is placed right behind a bike. Here we tried some chicken strips. The grilled meat was spicy and distinctively flavourful because of some special spice mix from Chennai.
This was followed by some Bhunja from a nearby card because we love this wholesome healthy snacks. Finally we ended this short tour that evening at the very popular Madan Dhaba which has a 50 plus years old legacy. The mutton curry here was aromatic, rich and perfectly balanced and it tasted great with both tandoori roti and rice. This place has our heart.
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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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.
Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!
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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!
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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak
Muzaffarpur Diary | OUTRO
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Flavours of PESHAWAR in WEST DELHI I Pure Non Veg Food Tour - Liver Daana, Chicken in Brain Curry
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Timecodes:
0:00 Introduction
0:59 New Khalsa Restaurant
6:41 Kohli's Dhaba
14:09 Pul Bangash Wale
19:15 Channi Pishori Chicken
24:24 Dolphins
30:55 Best Paan Shop
Today's episode is all about a short yet gluttonous non veg tour across some neighbourhoods of West Delhi, along with our host cum fellow culinary storyteller Rajesh Tara who is a resident from one of those localities. Although we have previously eaten in these areas, today's food tour introduces us to some of Rajesh Ji's favourite eateries. Since most of the residents in these areas were partition refugees, incidentally this food tour turned out to be a scrumptious experience revolving around the flavours of Peshawar which was the part of North Western Frontier Province. Let's take you through the details.
The first stop was New Khalsa Restaurant near Hotel Palace, Mayapuri Phase 2. Here we met the young owner Tajinder who talked us through this famous joint that has evolved from a humble food cart started by his grandfather. Here we tried some liver dana, tawa chicken with bheja and mutton burra. Glossy, bite size skewer-grilled piece of mutton liver wrapped in a layer of fat, liver dana was nothing less than a piece of art. Tawa chicken with brain was a rich and spicy curry made of minced mutton, goat's brain and half cooked chicken pieces whose umami flavours and moist and thick texture was mind blowing. Mutton burra too was tender, succulent, smoky and flavourful.
The second stop was Kohli Dhaba, a legendary non veg eatery on Jail Road which has a huge loyal fan base including Rajesh Ji. Although they have an eclectic menu revolving around chicken, fish and paneer, Rajesh Ji's all time favourite is the tawa chicken masala which is a rich, tangy and spicy chicken curry that is prepared in a huge griddle with lots of onion, garlic, spices, butter, milk etc. While speaking to the owner we got to know that this business was started by his father in 1965 with a limited menu and was expanded by him. The outdoor sitting space gives you a feel of dhaba in a busy and glittering locality. We thoroughly enjoyed it with tandoori roti and hari chutney mixed onion rings.
The third stop was Pul Bangash Wale. It is a small non veg takeaway shop sandwiched between some iconic ones but the crowd circling the tandoor in the front at any point of time gives you an idea of its huge popularity. The family that runs it are from Pul Bangash in Delhi 6 where one of their relatives runs a famous fish fry shop. Here they have a tempting menu of mostly appetizers. Here we tried the fish finger, egg pakoda and chicken malai tikka of which the first two are a crowd favorite. With a thin gram flour coating, the boiled egg pakoda was a fun convenient snack. Fish finger made of sol fish was juicy inside and crusty outside. Lastly the chicken malai tikka had a smooth, buttery, slightly smoky and meaty mouthfeel.
The fourth stop was Channi Pishori Chicken in Vikaspuri. It is a takeaway place popular for their tandoori and gravy items and rolls. Here we met the young owner who turned out to be a happy follower of our channel and an admirer of Anubhav. This place originally belonged to his father in law and was passed on to him as he didn't have any son to look after it. With immense joy he served us some chicken kebab roll, chicken seekh kebab and chicken malai tikka. The first one was a succulent and hearty wrap made of just a seekh kabab and rumali roti. Chicken sheekh kebab was cut into small pieces and tossed in butter and cream. The last one was quite similar to chicken seekh kebab except that it had tandoori chicken pieces in it. The last two dishes were delicious yet a little dry. One of their specialties is the mayo and cream tossed onion rings that accompany these appetizers.
The fifth and final stop was Dolphins which is another old establishment over here. Rajesh ji is very fond their butter chicken, stuffed tangdi and few other stuffs so inspite of a nearly full tummy we accompanied him there. we ordered kalmi kebab, tandoori chicken, tangdi kebab, butter chicken and reshmi kebab among which our favourites were the butter chicken and tandoori chicken. The former ticked all the boxes of a perfect butter chicken.
Finally we ended the tour with some meetha paan from Best Paan Shop.
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Text by Swetaleena Nayak
Street food in Muzaffarpur | Bihar | streetfood #roll | chicken roll | Muzaffarpur
Flavor of city streets, places for foodies to fulfill their hunger. Paneer cubes, chicken pieces, eggs. If you love to eat spicy and delicious roll, reach here now. Tastyyyyyy
Restaurants in Bihar, India
Have a really tasty meal again, in a good restaurant or eatery nearby. Enjoy a great dinner with near Bihar. Whether gourmet, fast food or a romantic candlelight dinner, you will find something suitable here.
Here you can find Restaurants in Bihar, India:
00:00 - Intro
00:22 - 1) Nizee sweets, bihat
00:32 - 2) Ganga ram Sweets and restaurants
00:41 - 3) National hotel
00:50 - 4) Classic Hotel
00:59 - 5) Sai Dhaba
01:08 - 6) Aradhna sweets, bihat
01:17 - 7) Kanika dhaba
01:26 - 8) Pizza hub
01:34 - 9) Hotel spicy adda, bihat
01:44 - 10) Jagarnath fastfood
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Nath Fast food ????(Chicken Lollipop Special)presented by-Chal wha jAte h//Muzaffarpur (kalyani)
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