They say that they don’t use Artificial Colours, Ajinomoto Salt and Vanaspati Ghee in their recipes. In fact, each recipe is taken from the traditional grannies’ kitchens and infused with ingredients which have medicinal use. Sounds great.
Next in the line was an amazing Pork Curry. The runny gravy had chunks of pork meat. The first spoonful and the meat was silken soft and melt in mouth. Never ever had such a tender pork. I could have had repeated servings but had to control myself to leave some space for my favorite Masor Tenga, the tangy fish curry.
Recently, I had an amazing Breakfast in East Delhi, comprising a plate of Punjabi Poori Chhole followed by Chhole Bhature, a Thali of Naan with Shahi Paneer and Dal Makhani and then some great Dahi Bhalla. All these came as a pleasant surprise to me for East Delhi, for some strange reason, has always been under hyped for food.