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Chandni Chowk - old Delhi all details, photos, Gallery, markets, buildings
The gali in the past had over ten to twelve shops but today there are only five left. Chandni Chowks Paranthewali Gali is a bylane in the market devoted to only parantha sellers. Paranthas are a type of unleavened bread that are stuffed and then shallow fried in clarified butter. Kanwarji Bhagirathmal Dalbhajiwallah’s 150 years old confectionary shop graces the entrance to the gali. This shop is well known for its namkeens like dal bhuji (fried pulses), aalu ka lachha (spicy fried potato sticks) and sweets like barfi and imarti. The riots in 1984 started right outside Kanwarji’s,10 feet away from the gali and the gali was completely burnt down. The shops present today in the gali were the only ones to be rebuilt, post the riots. Paranthe Wali Gali Heart of old Delhi's commercial hub, Chandini Chowk, lays a historical landmark since the time of the Mughals - the "Paranthe wali Gali." A very famous street, "Paranthe wali Gali" (‘gali' means street that sells ‘paranthas' - an Indian food delicacy, sort of chapatti) has seen almost three passed centuries. It houses descendants of the royal chefs of yore who make Paranthas that taste heavenly. So much so, that the Parantha is perhaps the only food in the world to have an entire street named after it! |
Plain paranthas, salted or
sweet paranthas, dal (pulses) ka parantha, gobhi ka parantha
Paranthe Wali Gali What's different about the paranthas of Chandini Chowk is that they are fried in a kadhai, which is a griddle of sorts but very deep almost like an iron bowl. So the paranthas are doused in ghee or butter. The more oil used for frying the parantha the tastier it gets. It definitely is a satiating experience. Earlier in the 1980s the gali had thirteen eateries cooking these sumptuous paranthas. But as more and more families are diversifying into other business ventures, only three families of Chandini Chowk are left in the field of parantha-making. It is their sixth generation that has taken on the endeavor to preserve the gali's name and offer the flavor of the past to the present. Paranthe Wali Gali |