So Delhi Now Chandi­garh

For a taste of the Old Delhi charm now drive to Chandi­garh—its new ad­dress

India Today - - CITY BUZZ - By Am­rita Dhaliwal

Cof­fee from the Western Ghats of In­dia, spices from Khari Baoli and a se­ri­ous in­tent to serve au­then­tic Mugh­lai food—the new kid on the block So Delhi Khari Baoli is all set to im­press.

This cafe by day and restau­rant by night is the brain­child of hus­band-wife duo Anuj and Binni Ma­ha­jan. It is not only a new con­cept the duo is ex­per­i­ment­ing with but also with some new dishes which Binni, a trousseau de­signer by pro­fes­sion, en­sures the cus­tomers are in­formed about. Binni not only pre­pares the dishes her self in the morn­ing but also in­ter­acts with the cus­tomers to take down their re­quests. “My in­spi­ra­tion for this is my fa­ther Har­jin­der Singh Tal­war. He was into dairy busi­ness and all my cre­ativ­ity and hard work comes from him.”

There is an even spread for both veg­e­tar­i­ans and non-veg­e­tar­i­ans. The mango salad can be en­joyed with or with­out chicken, fol­lowed up by the voul-au-vents—pop-inthe-mouth pas­try puffs with a mush­room or chicken fill­ing, an ex­cel­lent ac­com­pa­ni­ment with your cof­fee.

The duo vouches for the au­then­tic­ity of their Mugh­lai cui­sine. Sheer­mal, khu­mari and roomali roti are served with mouth-wa­ter­ing ke­babs and cur­ries—such as the chicken shammi ke­bab, the mut­ton shammi ke­bab and dal makhani. “All meat is minced in-house and the ke­babs are freshly pre­pared,” in­forms Anuj. The tra­di­tional dishes like chicken changezi and ni­hari are a must have for ro­bust, hearty meal.

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