Patna NON Vegetarian FOOD Tour - BIHARI KABAB + Chicken LITTI + BATER & Fish Curry + Keema GOLI
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In today's episode Anubhav Sapra is talking you on a mouthwatering journey full of non veg delicacies from the bustling old streets of Patna, the capital city of Bihar. The locals here are very fond of fishes, chicken and mutton. The style in which they are prepared is very distinct due to the use of some set combinations of spices, that are mostly used in freshly pounded form. With numerous eateries selling tempting non veg delicacies, Patna is undoubtedly a haven for all non veg enthusiasts.
Here you can get to savour both traditional and fusion or innovative dishes, most of which are cooked in mustard oil. Now let's share with you, our gastronomic experience at some of the popular non veg joints that are known for deliciously affordable delicacies. In this quest we are joined by our host Mayank and a few of his friends, who makes an awesome foodie gang.
So our first stop is Daniyawan Restaurant, which is known for its fish based dishes. It is named after a small block in the Patna district that is popular for the small scale fish farms and rustic fish preparations. We ordered an elaborate spread from the extensive menu full of traditional delicacies. It included fish starters, usna rice, rotis, three different kinds of fish curries, quality and chicken meat curry. The food was outstanding and so was the hospitality and the ambience. The use of fresh fishes lent an extra edge to the culinary feat over here. The best part was the prices were very affordable.
After that soul satisfying meal, the genial owner of the place took to Chaurasia Paan Bhandar for some Maghai paan. From there we went to Blue Moon Rolls to try the very famous Patna style egg rolls. We truly wanted to check what was so unique about it that most of the roll centers in Delhi sell it by the same name. The humble wrap made of paratha, onion, few spices, chilli sauce and ketchup was so hearty and comforting.
Our next destination was Devilal Jis chicken litti shop. The swarm of people at the eatery jostling with each other to get their order, just blew our minds. It was the sign of its immense popularity. We briefly chatted with Devilalji before polishing off a plateful of scrumptious chuza litti. It is an innovative combo of littis and a robust and flavourful chicken curry. Every bite led us to a blissful zone.
The last destination was the century old, iconic Manghu hotel. There we tried the unique Bihari Kabab, Keema goli and mutton curry. The toothsome Bihari Kabab was indeed a revelation. The no frills, unique cooking technique and the century old expertise resulted in a humble looking delicacy that amazes you with its flavours and textures. Furthermore both the mutton keema goli that had sattu in it and the traditional thick and rich mutton curry were equally delectable. Just like the locals, we tried all of them with murmura or puffed rice. They were so good that theirs memories still delights us.
We ended the food tour with a paan, that is believed to aid digestion and truly need some help to digest all those delicious stuff that we had savoured in this gratifying exploration. We thank Mayank for acquainting us with the phenomenal mustard dominant non veg delicacies in Patna. Till next time 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.
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Text by Swetaleena Nayak
PATNA Veg FOOD Tour I INTERNATIONAL Litti Chokha + Nashta Thali + Chandrakala + Maner Laddu + Bhunja
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In the first episode of our Bihar Food Series we bring you an amusing food exploration from the capital city of Bihar. It is a busy city with an amazing heritage and culture and also full of genial people. So let's see what the journey holds for you. We are so glad to have been joined by Mayank who is a young and passionate food blogger from the city.
We began our journey quite early in the morning from the premises of the Patna railway station as we wanted to start with some amazing local breakfast. Before heading to the most crowded eatery in the area we went to the very famous Mahavir Mandir to pay our reverence to Lord Hanuman. We partook some prasad and set out for Bhola ji's Nashte Ki Dukaan. It was an insanely crowded place stuffed with people jostling to catch a quick breakfast. The affordable breakfast thali available here consisted of fresh hot puris, jalebi, potato and chana sabzi, dahi vada and raita. Just for 30 rupees the quantity of food was good. It was home styled and filling as well.
From there we went to the iconic Puraani Litti Ki Dukan, very close to the previous place, for the taste of Bihar's legendary litti and chokha. The place was abuzz with locals and visitors. We interacted with the genial owner who introduced us to the nuances of this dish. The freshly made litti and chokha tasted heavenly. Especially the interplay of the flavours coming from mustard oil and ghee. At the same eatery we also tried some crisp hot chandrakala which is a traditional deep fried sweet pastry filled with khoya and dry fruits.
Next was the turn of another famous street side snack called sev buniya and our destination was Bhanu sweets. Before trying a delicious plate of sev dahi buniya, we paid a quick visit to the factory where sev and buniya were being prepared. The combination was super hearty. We finished it with a cup of tea and some light hearted conversation.
Our following destination was a Fuchka shop. It is a much loved street food here in Patna and being Fuchka lover ourselves we couldn't escape the urge of trying some. First we tried the aloo cut and then the ubiquitous Fuchka.
From there we arrived at a humble cart with a hot wok on fire. We were there to try a pocket friendly wholesome snack called Bhunja. It is a mixture made of a preferred amount of various grains, cereals and legumes. You can choose your preference and get them dry roasted right in front of your eyes and get them mixed with or without onions, chillies etc. Just pop it and keep munching.
Next was the turn for some sweets and what could be better than trying the famous ladoos from Maner. They are a special variant of the Motichoor ladoos where the deep fried pearls are super tiny. It was soft, luscious and they just vanished inside the mouth. It was followed by Bergami, another traditional sweet that was made out of paneer chunks.
We finally ended the tour with a brilliantly fragrant paan.
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!
Thank you for watching!
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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak
नेपाल से पटना आ कर बेच रहे लिट्टी Chicken | भीड़ ऐसी की सिर्फ़ 5 मिनट में पूरा तवा ख़ाली Chicka Litti
नेपाल से पटना आ कर बेच रहे लिट्टी चिकन | भीड़ ऐसी की सिर्फ़ 5 मिनट में पूरा तवा ख़ाली | Chicka Litti Patna | Foodie Robin
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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!
Thank you for watching!
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Design and 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
LUCKNOW Non Vegetarian FOOD Tour - Kulcha Nahari + BEST Kebabs - Ghutwa, Galawti, Shami + Biryani
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Lucknow is renowned for its scrumptious and flamboyant non vegetarian food culture that includes toothsome meat delicacies extolled for their phenomenal flavours and texture. Come let's see what all non veg street food dishes did we try during our visit to the city.
First Stop- Sharma Tea Stall
A great start to the day has to be with a cup of hot tea. At Sharma Tea Stall we got our cuppas with very typical tea snacks- bun butter and samosa. The samosa you get here are quite different; the stuffing is not of the usual cubed skin-on potatoes but instead the potatoes are boiled, mashed and cooked in a concoction of unique spices.
Second Stop- Rahim ki Nahari
Here we tried the combination of Kulcha with Nahari. The Kulcha is made of two layers which makes it the perfect vessel to eat a gravy dish like nahari. We also got taste some Biryani here. These are one of the few things that you have to try when you’re in Lucknow.
Third Stop- Tunday Kababi
We went to the first and original Tunday Kababi for the galawati kabab and sheermal. Galawati Kababs are a specialty of Lucknow. They are made with minced meat and a variety of different spices. The minced meat is shaped into small discs and cooked over a low heat from coals. The sheermal is a special bread and goes perfectly well with the spicy kababs. Sheermal is made with flour, milk, saffron, sugar and ghee; it is the slight sweetness of this bread which makes it so delicious.
Fourth Stop- Roti wali gali
We visited a street full of roti/chapati sellers. Here there are people selling different varieties of breads that are very popular in the region. Sheermal, Ulte Tawe ka Paratha, different types of Naan, etc. One can find any and everything in this little street.
Fifth Stop- Al Madina Kashmiri Chai
Here we had a different kind of dessert called kashmiri chai. It consists of Fan which is basically puff pastry also known as samosa on the area, some cream and a pink tea. It has a very soothing and warm texture.
Sixth Stop- Azhar Bhai ka Paan
Some of the most interesting names of paans and even more interesting conversation. This shop is famous for serving the tastiest paans. For them paan is not just a digestive to be eaten, it is an institution.
Seventh Stop- Lalla ki Biryani
The ultimate Biryani experience, where the meat just melts of the bone and the rice is super flavourful. They have been making biryani for the past 34 years and no wonder, they have perfected the process. Although this shop may be known for its biryani but the shammi kababs they serve here are out of this world.
Eighth Stop- Naushijaan
Yes!! Kabab Heaven, we found kabab heaven! This place is known for their variety of kababs and trust us all of them are worth trying out. The Kakori Kabab you get are shaped like a seekh but are much softer. In fact they’re so soft that they vanish the moment you put it in the mouth. The Ghutwa Kabab was something new. It is made with minced meat that is cooked with a number of spices for very long, quite similar to the cooking process of haleem. This is usually eaten with either sheermal or khameri roti. The seekh pasanda kabab is slightly chewy compared to all the other kababs.
Ninth Stop- Sakhawat’s
Established in 1911, known for its outstanding galawati and kakori kababs. We even got to try the biryani here, which was quite different compared to the ones we had tried earlier. Everything that we tasted was supremely tasty.
Tenth Stop- Wahid Biryani
For a change, we tried chicken biryani and weren’t disappointed at all. The biryani is flavourful and aromatic that you feel like you have actually gone back in time and are feasting with the Nawabs of Awadh.
Eleventh Stop- Prakash Kulfi Shop
The Kulfi is made in the traditional way in small steel tins in which the ingredients that are first boiled are then filled into the tins and then they are frozen in a large container full of ice. Our journey in Lucknow ended with this beautiful Kulfi.
About the host - Anubhav Sapra
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.
Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!
Thank you for watching!
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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak
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
Patna CITY FOOD Walk I PATNA SAHIB DARSHAN & LANGAR + Kachori GHUGNI with Kachri + Imarti + LAKHTO
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In today's episode we are on a gastronomic tour of Patna City locality. It is a small neighborhood in the capital that is full of stories from the past. Patna city is the birthplace of Guru Gobind Singh Ji, the tenth guru of the Sikhs. Moreover, it is home to one of the most sacred gurudwaras in the country named Patna Sahib Gurudwara or Takht Harmandir Sahib. The place is of great significance to the Sikh community. We had stopped by this place for a brief food exploration to discover it's prominent street foods.
Before starting our food tour, we visited the peaceful precinct of Patna Sahib gurudwara to seek divine blessings. It is one of the most important shrines for the Sikhs from all over the world. We partook the kada prasad and the food served at the langar.
We then started our food tour with kachori and ghugni from Nandu Lal Kachori shop. The combination of crisp small sized sattu stuffed kachoris with an equally amazing kala chana sabzi called ghugni was simply brilliant. The shop has been there for around 100 years. No wonder the deep fried snacks available here is phenomenal. We also tried crisp fritters made with khesari dal. The kick of garlic and chilli made them a fun treat.
While going to our next destination we stopped by a small tea stall to gulp down a cup of milk tea. It was quite impressive. After that energy shot we went to have aloo puri with aloo dum. This is again a much loved street food in the locality. The sight of the crisp and puffy aloo stuffed puris served with a ladle of aloo dum made us restless. From the very first morsel we knew how amazing it was. Ramesh bhaiya puris are a hit with the locals.
This thumbs up combo was followed by a crisp and juicy Imarti which is a traditional sweet made of urad dal batter. Don't confuse it with jalebi even though the process looks similar, the taste of the two are starkly different. Urad dal adds more body to the taste and texture of these Imartis. If you ever feel like trying it, always go for the fresh and hot Imartis.
The next thing we tried was the laktho. These are jaggery coated deep fried sweet treats made with maida. They are great for short term hunger.
We then tried some ubiquitous samosa from the renowned Tandon Ji Ke Samose shop. The taste was very familiar to the ones that are available in Bengal. Along with a great crust and a humble yet lip smacking potato filling, it had its own charm.
Our penultimate eating destination was an old sweet shop that is famous for its pure milk and ghee based sweets. Our pick from the moderate varieties of traditional sweets was khurchan, peda and gajar burfi. Among the three the khurchan was nothing less than a piece of art. It was a stack of pure malai layers that were lined with bhura and cardamom powder. The sweet and rich milky taste delighted the milk lover in us. The peda and gajar burfi were quite good too.
Finally we ended our food tour with some ber which is a highly nutritious and sweet tropical fruit. The food journey is the sleepy and holy lanes of Patna city stirred up some divine emotions that we carried back with 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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Text by Swetaleena Nayak
Top 10 Best Restaurants to Visit in Patna | India - English
#PatnaRestaurants #RestaurantsInPatna #PatnaVisitRestaurants #PatnaFood #FoodInPatna #PatnaFastFood #Patna
Pataliputra or present-day Patna traces its origin to the 5th century BC. The capital city of Bihar carries on its shoulder a rich historical legacy. Complementing the heritage of the city is the exotic culinary culture that is a tradition in itself. Patna may have acquired the image of a chaotic city but when it comes to its gastronomic delights, exotic is the word that defines it in all earnestness. However, in the land of biryanis, nihari, and dosas, not much is spoken about food beyond the modest sattu drink and litti chokha. Agreed, these may be the soul food of not just the city but the whole of Bihar itself. Still, they are in no way an indication of the wide range of supremely delicious items that make the cuisine of this land such a tempting affair to indulge in.
What they all have in common is that they serve some of the best dishes in Patna best restaurants for any budget, with service befitting the setting. In short, if you’re looking for a great meal, you’ve come to the right place.
Patna has no shortage of excellent restaurants in Patna. Almost every month, there is another new spot to eat opening in the city. Since we are spoiled for choice on where to dine, it might be hard to pick where to eat next. So to help you figure out the places you need to try, we've gathered up a bucket list of the best restaurants in Patna that you won't regret going to.
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There are many beautiful restaurants in Patna. India has some of the best restaurants in Patna. We collected data on the top 10 restaurants to visit in Patna. There are many famous restaurants in Patna and some of them are beautiful restaurants in Patna. People from all over India love these Patna beautiful restaurants which are also Patna famous restaurants. In this video, we will show you the beautiful restaurants to visit in Patna.
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Patna پٹنہ Kabab & Bihari Snacks | Best BBQ in North Naizmabad Town | Samraa
Very delicious & very old Patna پٹنہ Kabab & B.B.Q, in Block H North Nazimabad Town. A premium BBQ restaurant in North Nazimabad and around the Karachi city offering exquisite quality. Where you can find very famous Bihari Kabab, which unique in taste and delicious.
Taste the delicious n economical #BihariKabab then visit to Patna پٹنہ Kabab located in Block H North Nazimabad Town, Karachi.
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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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Street Food in 2020 ???? Thai Food SOCIAL DISTANCING in Bangkok, Thailand! ????????
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#Thailand #streetfood #streetfood2020
From about middle of February to middle of March to middle of May, Thailand closed all sit down dining at restaurants and street food stalls, and only take-away food was permitted. But with a great campaign to reduce the spread of infection, in the middle of May 2020, Thailand re-opened its restaurants and street food stalls for sit down, dining in customers - under certain regulations and guidelines. The main rule is that it’s one person per table, unless you have some kind of a barrier on the table. And street food vendors have become very creative to have cardboard or plastic shields to divide tables.
Thai street food in 2020 - I wanted to go out and experience the social distance dining regulations in Bangkok for my self - so we my wife and I headed to Yaowarat, which is Bangkok’s Chinatown - known for its vibrant street food culture. Most street food stalls were open for evening service, but it was still very quiet compared to normal, maybe 15% of the action and energy and customers that would typically be there. Even though sit down customers are now permitted, many Thai street food stalls in Bangkok have taken to using apps for delivery.
Here are the places and food we ate:
Kuay Tiew Muay Zaa (ก๋วยเตี๋ยวหมวยซ่าาส์) - This is a noodle stall restaurant in the middle of Sampeng Market. I had never been here before, but just stopped in as it was a convenient location. I orderecd their Tom Yum Noodles (ก๋วยเตี๋ยวต้มยำ), which was pretty decently good, filled with a variety of fish balls. Ying had the yen ta fo (ก๋วยเตี๋ยวเย็นตาโฟ).
Price - 40 THB (1.26 USD) per bowl
Bitter Liquid (น้ำขม)
Krua Porn La Mai (ครัวพรละมัย) - This is a legendary well known Thai street food stall in Chinatown, known for their flaming on iron skillets filled with a variety of different dishes. They set up tables with increased social distances, spacing out the tables, and with plastic sheet barriers between diners at each table. We ordered Suki (สุกี้น้ำไก่), Fried Noodles (ก๋วยเตี๋ยวคั่วไก่กรอบ), and finally Oyster Omelet (หอยทอด).
Total price - 230 THB (7.22 USD)
Pa Tong Go Savoey (ปาท่องโก๋เสวย) - Finally, we ended this Thai street food tour in 2020 with Thai Chinese style pa tong go, or youtiou savory fried dough. It was delicious, this is one of the best places, featured in the Michelin Guide. Pa Tong Go (ปาท่องโก๋) - 70 THB.
And that completes this Thai street food tour in 2020 in Bangkok, Thailand. Overall, most people wear masks, and many street food vendors have added plastic sheet shields to their cooking and food displays. Additionally, especially in busier areas of Bangkok, street food tables have a blockade between customers.
Hope you’re doing well, having a great day, and keeping safe. Thank you for your incredible support!
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LOCAL Military Style OOTA Takeaway| ROYANNA MILITARY CANTEEN| Khaali Palav, Chicken Kebab Mutton Fry
#RoyannaMilitaryCanteen #Bangalore #NonVegetarianLunch
Takeaway Meal, Lockdown, Royanna Military Canteen, Karnataka Meal, Military Style Food, Chicken Kebab, Chicken Liver Fry, Mutton Fry, Curry Leaf Chicken, Chicken Pepper Fry, Chicken Pulav, Mutton Pulav, Pulav, Pulao, Non Veg Meals, Bangalore, Bengaluru
Just over a year old, Royanna Military Canteen seeks inspiration from the decades-old traditions of military hotels in the South, in its meaty menu that serves up naati (local) dishes. But in a format that the restaurant says is “sanitised and one that makes military-style fare convenient to families eating out.” The important question, though, does the food deliver the tasty punch that one has come to expect of military hotels that have stood the test of time? Well, I visit the restaurant and grab a takeaway of most of their dishes to find my answer. Hope you enjoy this episode. Take care and stay safe.
Chicken Kebab
Not as crispy as a kebab would be when tasted at the restaurant, but the chicken is moist, juicy and flavourful. The chicken is cooked perfectly and peels off the bone.
Rs. 150 (usd 2)
8/10
Curry Leaf Chicken
The rich masala exudes the toasty herbaceousness of curry leaf, however its flavours have not penetrated the meat as one would have desired.
Rs. 200 (usd 2.6)
6.5/10
Chicken Pepper Fry
The chicken is moist and napped in a flavourful masala rich in onions, tomatoes, coriander and curry leaf. The onions have been roasted to a deep brown. Definitely a dish to savour at Royanna.
Rs. 150 (usd 2)
8.5/10
Mutton Fry
The meat has a bit of a bite, after all one is eating local, military-style dishes. The buttery, unctuous flavour of the fat that straddles the meat makes for a lush mouthfeel. The spicing is gentle and warming as opposed to the fiery chilli hit one sometimes encounters when dining local style.
Rs. 280 (usd 3.7)
8.5/10
Chicken Liver Fry
The chicken is perfectly cooked to a creamy texture, its deep flavours complemented by the pepper laced green masala.
Rs. 150 (usd 2)
9/10
Palav
Cooked with chicken, but served minus the meat, the khaali palav is a spicy, military hotel tradition. The palav here though is mild on the palate, if you like to pick up the flavours, combine it with the sherva, the spicy broth that’s served with the palav.
Rs. 120 (usd 1.6)
7/10
Chicken Palav
If you are looking for a bold, military-style pulav, this is not it. But if you’re looking for something mellow in flavour, this would be a good pulav to taste. The chicken benefits when tasted with the rice, the latter lending its spice notes. The pulav comes alive when combined with the spicy sherva.
Rs. 160 (usd 2.1)
8/10
Mutton Palav
The palav is deeper in its flavours helped by the character of the red meat and also the fat that’s clinging on to it. One needs to work though, to pry some meat from the bone, and also to chew on it. One of those rare occasions when I preferred the chicken palav to mutton.
Rs. 180 (usd 2.4)
7/10
ADDRESS - St Patricks Complex, unit 9, Brigade Rd, Shanthala Nagar, Bengaluru, 560025; tel +91 74836 15161
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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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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.
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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Text by Swetaleena Nayak
Bihari MATKA Mutton & CHUi Jhaal Mutton in Bangladesh l Bhuna Khichdi with Mutton Leg Piece I Recipe
In today's episode we are going to decode the culinary secrets behind two popular Bangladeshi non veg dishes - Matka Mutton and Chui Jhal Mutton. The first one is a contemporary creation while the second one is an age -old recipe prepared with chui jhal or Piper Chabba stems.
We experienced these two dishes at Dokhina Kitchen, a famous restaurant in Jatrabari, Dhaka. We are grateful to our host cum friend Anisur from Plates Of Tradition, for introducing us to this place. The owner of the place is an engineer turned chef Sheikh Moniruzzaman (Monir). This gentle and gracious person is a passionate self taught cook who has crafted nearly 150 dishes inspired by many traditional recipes from Bangladesh and India.
The first dish called the matka mutton seemed to be a richer version of Bihar's famous Ahuna Mutton. The preparation style is almost similar. Monir informed us that this superhit recipe of his is inspired by an Indian curry and we knew it probably was the Ahuna mutton. He is believed to be the first person to introduce this in Bangladesh and since then it has become a huge hit among the non veg lovers
The mise en place being ready, it was time to witness its making. Monir took a huge vessel and emptied the roughly chopped onions followed by the bunch of spices, milk powder, ginger garlic paste, radhuni, almond paste, whole garlic pods, chillies, mutton and generous amount of mustard oil. These were combined together and set aside for a while.
Finally these were combined together by hand and calculated small portions of this was put in numerous small earthen pots. After being sealed with a dough lining, it was set over a low charcoal flame. As it slowly simmered away inside the pots, Monit moved on to the making of chui jhal mutton.
For this he stewed garlic pods and onions in water and as it softened and became dry he poured refined oil over it. Next went in the spices, while garlic pods, green chillies, mutton and chui jhal. The whole thing was then slow cooked over a low flame till the oil separated and floated over it.
When the chui jhal mutton was done, we got ourselves a comfortable seat at this spacious and beautifully done restaurant. Chef Monir was generous enough to serve us another very popular dish from his menu which was khichuri with mutton leg roast. It was a lot spicier and rich than the regular homemade version that we North Indians are familiar with. Here it is made with the aromatic short grain chinigura rice that enhances its flavour. The tender and spicy leg roast complimented the khichuri.
Finally it was time to remove the seal of the matka chicken and dig into it. The gravy was spicy, rich and flavourful. Radhuni, almond paste and milk powder added a hint of sweetness to it that felt satisfying. Both the mutton and whole garlic pods had become tender. It made a great combination with plain rice. Our tongues were burning from the heat of the chillies but we could stop.
Lastly we tried the chui jhal mutton. Because of this special creeper, the dish had a peppery, vinegary and earthy flavour. Chui jhal is a common spice in many parts of Bangladesh and it is used in both veg and non veg curries. The best part of both these curries were the soft whole garlic pods that had soaked up all the juices.
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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!
Thank you for watching!
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Filmed by Rahul Singh
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Text by Swetaleena Nayak
Best Restaurants and Places to Eat in Patna , India
Patna Food Guide. MUST WATCH. We have sorted the list of Best Restaurant in Patna for you. With the help of this list you can try Best Local Food in Patna. You can select best Bar in Patna.
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It's not the Ranking of Best Restaurants in Patna, it is just the list of best Eating Hubs as per our user's ratings.
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List of Best Restaurants in Patna
Bansi Vihar
Biryani Mahal
17 Degrees
Mainland China
Kapil Dev's Elevens
Indian Summer
Raj Rasoi
Pind Balluchi
Basant Vihar
Yo China
good foods patna 'biryani house exhibition road'(FCS)#5
guys visit this place it serves the best