Hello Delhi ,Its Winter ,Lets Enjoy

Winter has arrived at the door and I would like to say hello everybody in Delhi ,who love winter  in Delhi and enjoy the foodie life,from tea chat to snapchat in Delhi everything is owesome ,the link between mood,season,context and cuisine deal with a panorama of Delhi,thats Delhi my jaan.A song of Love you Jindagi derives the smell of beauty and sublime of beautiful Delhi during wintere.You can stick to steamed ones for rest of the year but in winter it’s a sin not to have these fried dumplings. A huge variety is available so you can choose from , chicken, vegetable and bite into them when they are crisp and are served when they just off the fire.Gulab jamuns get a different flavour when eaten in chilly weather.

Let’s put it straight and simple. Winter is incomplete without sinful desserts like gajar ka halwa, gulab jamun and crispy, golden jalebis. Even if you have eaten these throughout the year, the piping hot desserts get a different flavour when eaten in chilly weather. They are definitely worth the extra calories.

If you have a Punjabi friend make sure that you get invited to their house for lunch on a weekend, as there are strong chances that you’ll be served the legendary winter special – sarson ka saag with makki di roti, oozing with ghee and served with dollops of homemade butter, and jaggery. It’s absolutely delicious.

Picture this: it’s foggy and extremely cold outside and someone brings a pot of bubbling melted chocolate or cheese to take away those winter blues. A true foodie will understand the meaning of a melted pot of gooey cheese or chocolate – its divine, its rich and its heavenly. Fondue is taken from the French verb ‘fondre’, meaning ‘to melt’. The pot is kept on a slow burner while you dip in cubes of crusty bread using two-pronged fondue forks into the cheese.

The sheer variety of paranthas available in Delhi is mind-boggling. From basic ones like aloo, egg, gobi, mooli to more interesting stuff like green chilli, keema, kaju and rabri paranthas you get it all in the capital. Have it for breakfast, lunch or dinner, with pickle, white butter or curd, and your love affair with this dish will carry on forever.

They have become bigger, meaner and juicer over the years. Today you can get a chunky tenderloin burger at many restaurants in the city, but the trick is to know where to get them. Now they don’t cheat on the meat and give you a thick 250/300 grams patty to bite into.

Spicy meat dishes form the backbone of Kashmiri cuisine. Some of the dishes that you must try are yakhni (meat in a curd-based sauce made mildly minty with fennel), rogan josh (rich, red mutton curry), gushtaba (pale meatballs in saffron-yogurt curry), rista (meatballs in a red gravy) and tabak maas (fried lamb’s ribs).

Ginger tea, strong coffee, hot chocolate with marshmallows, these things help winter pass with ease. There are plenty of cafes and tea rooms where you get these, but there’s nothing more satisfying than having it from a road-side vendor or dhaba. Of course you cannot do that with hot chocolate or coffee, but masala chai is best had from these people. 

Delhi is after Delhi when you take the tea cups with friends and share with your feelings with them,you enjoy winter with momos and chutney having the chilly flavor around the taste buds in your tongue and  tikha feeling makes more you eager to have more spices in cuisine and daily life