Online edition of India's National Newspaper
Thursday, Nov 27, 2003

About Us
Contact Us
Metro Plus Delhi Published on Mondays & Thursdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Kochi   

Printer Friendly Page Send this Article to a Friend

Paranthas and more

EATING PARANTHAS sitting on a jute chair ogling at the film posters stuck to electricity poles. At times cycles, occasionally ancient lanterns and every now and then antique doors and windows contend for your fleeting attention spared from the lavish paranthas. A typical scene of Paranthewali gali, Chandni Chowk? No, as in this frame from Not Just Paranthas, the newly opened cosy eating joint in Rajouri Garden, the dirt and chaos of the original are blissfully missing.

"We offer more than 100 varieties of paranthas with stuffing ranging from coriander, fennel, to chicken tikka and prawn," says Varun Agarwal, the 25-year-old brain behind the restaruant, who has mastered the craft of Hospitality Management in Switzerland. "These are the days of brand positioning, so I decided to do something familiar in a different way because most Indians don't like to try exotic food on a regular basis and I found support in my sister Bhawna, who has done the interiors," adds Varun.

"We used to live in the Chandni Chowk area, so we have a basic feel of the place. Some of the items like old transistor, wall clock and utensils are part of the family collection and others like stove, multi coloured glass windows and doors have been collected from family friends. Posters of old films have been arranged from distributors in Chandni Chowk. That the concept fitted into our budget of Rs.30 to 35 lakhs proved to be a blessing in disguise," maintains Bhawna Agarwal.

Coming back to paranthas, for those who can't part with their spirits, there is sharabi parantha, where the stuffing is soaked in alcohol, and for measured ones, oil free diet parantha fit the bill with a stuffing of papaya. And if this not enough, Varun wants the customers to stick to paranthas even for desserts. So there are Kalakand Parantha and Rabri Parantha for those with a sweet tooth. Moreover, if you want companions with paranthas, there are bhutta saagwaala, babycorn tossed in mild garlic flavoured with spinach sauce, makki matar mushroom, a combination of floury mushrooms, sweet corns and green peas, besides the usual makhmali paneer and baigan ka bhurta.

With Varun promising to fill you up to the brim in around Rs.100, Not Just Paranthas is really not just passé!

ANUJ KUMAR

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Delhi    Hyderabad    Kochi   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to : thehindu@vsnl.com   Copyright © 2003, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu