Street food fest: Grilled and lemoned

Street food fest brings favourites from Delhi, with lots of creamy paneer and mint chutney

Published: 06th August 2016 06:24 AM  |   Last Updated: 06th August 2016 06:26 AM   |  A+A-

BENGALURU:You don’t have to travel to the capital city to have Delhi street food. Just make a trip to any of the Barbeque Nation’s outlets for Dilli Wali Khau Galli Festival.

“We’re serving some usual favourites such as chaats, parathas and different types of kebabs,” says Chef Ashish Rai, Head - Culinary, Barbeque Nation.

Our meal at the restaurant begins with starters. Barbequed Pudina Ananas Ke Tikke – a grilled pineapple roast with mint flavour – and Dhelvi Paneer Teh Pe Teh – barbequed cottage cheese coated in mint, besan, etc – steal our hearts.

I am a yoghurt fan and so enjoy the next, Dahi ke kebab, which is yogurt-based and vermicelli-coated. The dahi oozes out of the kebab, which is to be had with mint chutney with curd and amchur powder and khajoor ki chatni.

Fish used in Surkh Fish Tikka in non-vegetarian starters is fresh. But Tandoori Murgh Akbari is a disappointment.

Nimoda Tandoori Zinga, as the name suggests, has lemon marination. The dish with fresh prawn was the best among the starters, with its mix of lemon and spice.

Dehlvi Shahi Chaap, a single bone strip of mutton chaap (chop) seasoned with Indian spices, is dry and powdery. Fathepuri Ka Fry Chicken, seasoned with spices could have been juicier.

I make sure to hit the chaat’s live counter before moving on to the main course.

Pani Puri comes first, with its aloo sabji and diced onions. The pani is just the right amount of tangy, sweet and spicy.

The buffet has a wide variety of dishes.

Sarai Ki Muglai Dum Biryani and Ballimaran Ka Gosht Pulao taste the same until we bite into chicken in the former and mutton into later. We recommend Ballimaran Ka Gosht Pulao because the spices are perfect and the mutton is fresh.

The vegetarians are treated to Makhmali Paneer, the cottage cheese is as makhmali as the name promises. The tangy tomato flavour in the gravy makes it a treat.

Dunkaar Anjeer Kofta Curry is artistically prepared with anjeer wrapped inside cottage cheese. The soft cottage cheese complements the crunchy anjeer seeds.

Kache Paneer Ka Biryani and Chandni Chowk Ki Subz Briyani stand out with their cottage cheese and vegetables cooked to perfection.

In desserts, Tiramisu is the best for its creamy texture and Dark Cheesy Brownie lives up to its name. Jama Masjid Ka Shahi Tukda, which is bread dipped in milkmaid,  resembles Double Ka Meetha. Pan Kulfi does not make us miss paan. After a heavy meal,  it tastes like paan served with gulkand and sweeteners.

The festival is on till August 7.

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