The Poori was so crisp that the moment you try to pierce the puff with your finger, the crust would crumble into flakes. The Chhole were spicy and the watery gravy complimented the morsels of Poori, perfectly. The edges of the Malpua were crisp. The taste had a hint of cardamom and was not high on sugar.
The eateries at these places have evolved over the years. From being a local shop serving the locals in the close vicinity to become a place of interest for food lovers across the city. Then, a few become national tourist places and become known across the country. Yet there are a few, nested in various colonies, whose owners are contended with their local status and yet serve high quality food.
“This is French Demi-Glace Sauce which I have prepared it for you. Refrigerate it, since Sunday is two days away. Call me on Saturday and we shall discuss how to make French Onion Pepper Chicken and use this sauce in it”. And the chef hung up before warning me again not to forget to refrigerate it, better to freeze.