The  almond croissants at L'Opera, Khan Market, Delhi

The almond croissants at L’Opera, Khan Market, Delhi

 

The last few days had been  slightly busy, my grandfather got sick, then there were other things to attend to, plus my internet connection sucks making it even more difficult to put up posts and as such no GMT happened this week and I haven’t been able to post anything after last week’s GMT. Getting this post live, even though for most parts it was ready, has also been a task. I don’t have a recipe to share today but instead will share some of my gastronomical experiences when I was in Delhi for 10 days.

Since Delhi is the capital of India, each of India’s 29 states has a government run house for its affairs, called bhavans. These bhavans have guest houses for its states officials and also run a canteen/restaurant in their premises. Some of the bhavan’s canteen/restaurants are open for the general public, providing a taste of their authentic regional cuisine at quite an affordable price.

When V had come down to India for his MBA course, and with  him being busy during the days with his course classes and with my in-laws busy with elections in Firozabad, and my friends busy during the day, I was mostly left to eat lunch out alone in Delhi. I hate eating out alone. I can’t do it. Its too boring. I would rather get a to-go, switch to PJs in my room, put on TV and watch something while eating. So even though I had made a list of going to all the State Bhavans for lunch and trying out their food I was only able to brave it once and soon realized eating out alone is just not my cup of tea. In theory it sounded great, and I was all excited about it but when I sat down to eat, I made a note to myself never again.

The chicken curry at Assam Bhavan, Delhi | The Novice Housewife

The chicken curry at Assam Bhavan, Delhi

Assam Bhavan, Delhi | The Novice Housewife

Assam Bhavan, Delhi | The Novice Housewife

My first tryst with Bhavan food was when I was pursuing my bachelors degree in Delhi. Friends of my parents were regular at Sikkim House and loved the food served there and insisted we try it out as well. Though the place was a little gloomy decor wise, the food was exceptionally good. I am not sure whether Sikkim House’s restaurant is still open for general public, because my dad’s driver recently told me that it was not open for outsiders any more. Since I haven’t personally checked it I can not confirm it. If any one of you has been there in the recent past do let me know, I would definitely like to go try their dishes again.

Dal, Assam Bhavan, New Delhi | The Novice Housewife

Dal, Assam Bhavan, New Delhi

Fish Tenga, Assam Bhavan | The Novice Housewife

Fish Tenga, Assam Bhavan, New Delhi

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Tandoori Chicken | The Novice Housewife

In North India, we love our Tandoori Chicken, and I have grown up on the best Tandoori chicken recipes out there.

For a very long time, Tandoori Chicken was the only way I wanted my chicken. I even preferred it to the popular butter chicken. Though later came a time where the latter triumphed over the former, but now I have an equal liking for both.

Tandoori chicken- the preferred snacking choice when I have beer in my hand; butter chicken with roti or naan when sitting for a meal.

Tandoori Chicken | The Novice Housewife

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Pumpkin Halwa/ Kaddu ka halwa | The Novice Housewife Kaddu ka halwa or Pumpkin halwa is a sweet Indian pudding made by cooking pumpkin in milk and ghee. In previous posts, I have posted recipes for Carrot/gaajar ka Halwa, Atte ka halwa (whole wheat flour halwa) and semolina/suji ka halwa. This recipe is similar to the carrot halwa. Traditionally halwa uses khoya and that’s what I have used in this recipe. While people are wary of using store bought khoya because of adulteration, at my parents’ home the local milk man gives us homemade Khoya.  Khoya is made with milk that is cooked down so that most of the moisture is evaporated, lending dishes that use khoya an added texture and richness. If you do not have access to khoya, just increase the amount of milk used. In my carrot halwa recipe, there is no khoya and you can get almost similar results without khoya. The cooking time does increase though. I have also seen people use almond meal instead of Khoya, which helps thickening the halwa, and giving it an added richness. Read More →