Specialities of Delhi

 If you are a foodie, then Indian regional variation is bound to fill up your taste buds. You would be amazed to find how preparation varies from one state to another and how usage of spices and masala gives a fresh aroma to every dish. The use of local spices, herbs, vegetables and meat would take to a appetizing journey. Let’s talk about the cuisines of the capital of India, Delhi.  Some of the most popular ingredients used in this region are cinnamon, ginger, cumin, tamarind and garam masala. The people of Delhi also love cooking with tomatoes, potatoes, ghee, butter and nuts. Their food is largely influenced by the Mughal rule of the 16th century. Mughalis were partial to rich, royal cuisine, and this explains why the cuisine today is as still bold and elaborate; these qualities were shared and adapted by Punjabi cooks.

One of the boldest and the richest dish which has become synonymous with Delhi is Butter Chicken, also known as Murgh Makhani. Butter Chicken retains many Mughali trademarks: lots of spices, roasted meats, and thick gravy of cream, butter and tomato. Later in the process, the butter (fresh white butter made from thick cream that rises to the surface of buffalo milk) is combined with the tomato-based gravy, giving it a glistening and silky-smooth texture.

Dahi Bhalla is also very popular in Delhi, and is eaten by many on scorching hot days. It is essentially a cooling chaat, and is also thought to sooth an upset stomach. The dish consists of dahi (creamy yoghurt) and bhalla – bready fried lentil fritters. The bhalla are covered in yoghurt, and then finished with yellow raisins, pink pomegranate seeds and sweet tamarind chutney, resulting to a sweet and tangy blend of flavours; perfect for a snack on-the-move.

If you are in Delhi, you cannot miss its delectable kebabs. There are hundreds of varieties of kebabs that can be found on street stalls in Delhi, as well as being made in restaurants and homes. Vegetarians can find paneer or potato kebabs, but the most common versions are chicken tikka or skewered spiced minced mutton (known as mutton seekh). These are usually marinated for a long time, then grilled over a low charcoal flame, before being wrapped into a roti (they then become “kebab rolls”). Whether consumed as a starter, a late-night snack, lunch or dinner – people of Delhi will eat a kebab at any time of the day.

If you can’t get over to Delhi to try these specialities first-hand, do not repent. You can simply make your way to one of London’s best-known fine dining Indian restaurants, Amaya. This is situated in the heart of Belgravia; they offer contemporary Indian cuisine, inspired by all the regions. Amaya has specialised in grilling and cooking to order, their kebabs are the best in town – whether they are spears of succulent smoky clove-infused lamb or fresh and seasonal fish, diners will experience food that goes above and beyond their expectations.