Written By
Sanjeev Vekariya
The recipe for Tunday Kababi's signature kebabs includes over 160 different spices, a closely guarded family secret passed down for generations.
The intricate basket used in Basket Chaat is made entirely of fried potatoes, a testament to the vendor's culinary skills.
Malai Makhan, a winter delicacy, is made by churning milk cream for hours until it becomes a fluffy, cloud-like dessert.
The chickpeas in Chole Bhature are cooked with a special blend of spices including pomegranate seeds, adding a unique tangy flavor.
Tokri Chaat's crispy potato basket can stay crunchy for hours, thanks to a specific frying technique used by the vendors.
Sheermal, a saffron-flavored flatbread, was originally created as a royal treat in the kitchens of Nawabs of Lucknow.
The vermicelli used in Kulfi Falooda is handmade, a labor-intensive process that gives it a unique, chewy texture.