Delhi Ka Dastarkhan
16th October at 8 pm

Presented by Sadia Dehlvi

Salad
Assortment of salads

Non vegetarian
Shabdegh
Biryani
Chicken Stew

Vegetarian
Mangauchi
Ghuti Gobi
Aloo Rasedar
Bhagaare Matar
Khatta Meetha Kadu
Khili Maash ki Daal
Kalmi Vade

Rice
Boot Pulao
Steamed Rice
Dahi Bade

 

Desserts
Rabdi
Shahi Tukde

Rotis
Khameeri
Roomali
Dal Bhari Poories

Rs.400/- + 10 % Service Charge + 12.5 % VAT

Dilliwalas are extremely particular about the taaseer, the effect and properties of each food. Spices like cardamoms, cloves, cinnamon, peppercorns that have a garam taseer (warming effect) are cooked in winter. Dishes like Shabdegh, Biryani, Paya and Haleem are winter favourites. Shabdegh, (shab means night and degh - cauldron) is cooked all night and is made of koftas (round mince meat balls) and chunks of carrot or turnip. Haleem is made from mutton, whole wheat and chana dal. It involves a lengthy procedure of washing, drying the wheat, cooking all the ingredients separately and then deboning the mixture, pounding all the ingredients together to become paste like with a stickiness termed loch. Favoured birds on the Dilli Dastarkhans are murgi (hens), titar (partridge) and batair (quail). Among the breads that continue to be popular include the Baqerkhani, Qulchas, Khameeri rotis and the Roomali rotis. With a variety of vegetables available in winter, the Dilliwalas have wonderful ways of cooking that have distinct flavours.
Sadia Dehlvi is a well-known columnist, writer, activist, and most of all, a Dilliwala, whose family has always served the best Delhi cuisine.  Her chapter on Dilli ka Dastarkhan in “City Improbable: An Anthology of Writings on Delhi” edited by Khushwant Singh (Viking/ Penguin India) gives an excellent overview of the traditional food of this city.