Delhi’s diverse food offerings reflect hues of various cultures coming together in one mouth-watering mosaic
It is said that Delhi was the capital of the famed Pandava kingdom more than 5,000 years ago, then called Indraprastha (as mentioned in the Mahabharata, one of the major Sanskrit epics of ancient India). In fact, in his book City of Djinns, William Dalrymple wrote about the seven cities of Delhi. The city changed names and rulers like a king changes robes, retaining its majestic elegance through centuries. It would be fair to say thus, that the food of Delhi has also seen influences far and wide, both from nearby states as well as far away countries like Iran, Afghanistan, Persia and even Portugal. To dine in Delhi is akin to taking a trip around the world in a time machine.
‘Indian food’ is a misnomer and clouded with misconceptions. In Singapore, Indian food is oft limited to thosai and idli (a savoury rice cake), which essentially represent only one of the cuisines of merely one state in southern India called Tamil Nadu. In Europe, chicken tikka masala is said to embody Indian cuisine, a regretful concoction created with tomato ketchup in the kitchens of London. In truth however, Indian food is as diverse as the country itself, with more than 40 distinct cuisines, each unique in its method of preparation as well as ingredients used. If you want to sample a few of these, Delhi is the perfect destination to do so.
BREAKFAST WALK THROUGH OLD TOWN
What is now known as Old Delhi was earlier Shahjahanabad or the capital city of Mughal King Shah Jahan, who also built the Taj Mahal in Agra. The meandering lanes of Old Delhi retain memories of the Mughal kitchens and this is where you should start your food journey when in the city.
This story is from the May/June 2018 edition of WINE&DINE.
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This story is from the May/June 2018 edition of WINE&DINE.
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