A BRIEF HISTORY OF FOOD
KESAR DHABA, AMRITSAR 230 KM FROM CHANDIGARH
Serpentine streets with electric wires hanging low lead you to a glorious dhaba that can be see embraced by centuries old buildings. What is special about the famed Kesar dhaba is its ability to transport one back in time.
Going Back This dhaba’s legacy goes back to 1916 when it was established in Sheikhupura, Pakistan. The preferred eating spot of freedom fighter Lala Lajpat Rai and his associates, who patronised it for its famed dal and paranthas, the eatery shifted to Amritsar post-Partition in 1947. Third generation owner Vijay Sharma has ensured that all recipes and cooking methods remain as they were in 1916. “It would be an insult to our ancestors if we changed them,” says the 60-year-old.
Don’t Miss The dal at Kesar is cooked on a slow burner in a brass pot for 24 hours before being served to customers. Urad
dal, chana and lachcha parantha are all-time favourites here. Meal for two `400 (approximately) At Chowk Passian, Amritsar Tel 9888124219
Vijay Sharma, owner, Kesar Dhaba