Delhi is widely known for its street food today, but there was a time when its cuisine was considered an amalgamation of many cultures. Dehlnavi cuisine is one that was born from influences by the Mughals, Kayaths, Vaishyas, and Punjabis. As people from across communities continued to come to the city, they brought their flavours, ingredients, and recipes to enhance the Delhnavi cuisine. “Dehlnavi food is so diverse, and most people still love it because it has kept its rusticity intact,” said Manisha Bhasin in an exclusive conversation with Outlook Traveller Eats.
According to Bhasin, Dehlnavi cuisine is divided into two broad categories: one is Awami, which was for the commoners, and the other is Nawabi, which was for the royals. “As the Mughal army travelled from one place to another, they had to feed thousands of people on their way, and their go-to meal comprised rice, protein, millet, and spices that were easy and high on energy,” added Bhasin.
Chef Bhasin’s Dehlnavi kathal ka haleem is a rich vegetarian take on the traditional dish, blending raw jackfruit with wholesome grains and lentils. The dish is a melt-in-the-mouth preparation which features tender jackfruits infused with bold Indian flavours, and spiced with onions, ginger, garlic, green chillies, and a medley of aromatic masalas.
The haleem is finished with a tempering of ghee-fried golden onions and garnished with fresh coriander, mint, and julienned ginger that adds a zesty punch. It is a comforting and indulgent delicacy that is packed with layers of flavours.
