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Best street food hang outs in your city..

Discussion in 'The Big Adda' started by Sid, Mar 8, 2011.

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  1. Sid

    Sid Captain SENIOR MEMBER

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    Hello everyone! :)

    I like visiting new places and try out the various cuisines of that place.

    Lets list your favorite eating joints.
     
  2. Sid

    Sid Captain SENIOR MEMBER

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    Dal Moradabadi:- an interesting breakfast cereal. Husked moong dal cooked soft to a satin smooth texture and embellished with dozens of garnishes a la Nihari: finely chopped green chillies and coriander, ginger and onions, roasted cumin powder, rock salt and a squeeze of lemon. Did the palate register a hint of mint!
     
  3. Sid

    Sid Captain SENIOR MEMBER

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    Khan Chacha - Kabab Corner

    The story of this small eatery tucked away against a wall in Khan Market. Today, Khan Chacha is famous for its mutton seekh kebabs, paneer tikkas, mutton tikka rumali rolls, chicken tikkas, chicken tikka rumali rolls-and people flock here everyday to sample this stuff.

    Flat 50, First Floor, Middle Lane, Khan Market Phone : 9810671103 01124633242
    Fax : 01143680449
     
  4. Sid

    Sid Captain SENIOR MEMBER

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    Tunday kababi- Lucknow

    Established by a handicapped bawarchi, who was commonly called Tunda, in 1899 in the criss-crossed lanes of the Chowk area, where today it is impossible to walk briskly, leave alone ride/drive a vehicle, this food joint has miraculously preserved the original taste and flavour of its kebabs.

    In Urdu, tunda means ‘without an arm.’ Mohammad Usmaan’s grandfather, despite being handicapped, managed to earn repute and respect for his speciality — preparing delicious and mouth-watering kebabs with just one hand. Ask the owner the recipe for such tempting kebabs and he says simply: “Yeh toh ek secret hai, jo hum batatey nahi kisi ko” (This is a secret recipe and we don’t share it with anyone).

    The Aminabad outlet is also packed most of the time. While at the Chowk outlet the kebabs are made only from beef, at Aminabad both mutton and beef kebabs are served. Even with the availability of gas stoves, the Tunday Kababi at Chowk prefers to prepare its trademark kebabs on charcoal. This, says Usmaan, is what helps retain the distinct taste and overpowering aroma of the kebab, and makes it so soft.
     
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