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One for the road

Calling all foodies for an authentic `dhaba' taste



Do not count calories as you indulge in some `desi ghee ka tadka'

People who have done the Delhi-Chandigarh route by road, know the particular joy of sitting on a charpoy at a dhaba with mustard fields stretching all around as far as the eye can see as one digs into the piping hot delicacies with the winter sun beating down on you. Those in the know vouch for the experience being fairly close to heaven. Now the best the thing about the world turning into a global village is most experiences can be replicated. While you definitely cannot have sarson ka khet (the afore mentioned mustard fields), the other props like the well, puncture ki dukan, movie posters and charpoys were there in full strength at Kebab e Bahar for the Dhaba food festival. Chef Chaman Lal Sharma, who is overseeing the festival, is quick to make the differentiation between Punjabi food and dhaba food. While most of the items on the menu are Punjabi, there are those that have their genesis elsewhere. The a la carte menu is rather ingenuously printed like a newspaper (ahem). The usual suspects including Kaali Dal, Pindi Chole, Khadi Chawal, Rajma, Baingan ka Barta, Aloo Wadiyan Tandoori Kukkad, Murg Tikka and Murg Masala are to be greeted like old friends.

Breads include the ubiquitous Makkai di Roti, Naan and Parathas. Since steamed rice is eaten in Punjab only if you are sick, rice is always tempered - either with cumin or fried onions. The Rabri with hot Jalebis is divine and worth indulging your sweet tooth for. The food with its emphasis on hearty and plentiful as opposed to subtle and delicate has an all-embracing warmth that is quite irresistible.

MAC

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