I was in a cab, heading for nowhere when he called me.
“Look. You’re going to be told something which you JUST can’t tell anyone.”
I couldn’t contain my excitement. Because I knew when he called me, he meant business.
Food business.
So it came as no surprise when he said that he was opening a place which would be dedicated to one of our (his and mine) favourite thing in the world.
Paranthe!
I had rested listlessly in a rickety chair at Bon Appetit, when Rahul Arora would give me a beaming smile and hand over the Cheese Paratha I craved, with a tall glass of rose soda, because why am I going to want anything else in the world but that on a lovely autumn morning? With Paranthe Wali Galli, he launches 40 types of paranthe in the city, and yes, I am not kidding here.
FORTY. TYPES. OF. PARANTHE.
I was invited to the launch and the ever-graceful Tanusree Shankar who hit the coconut soundly and broke it open in one go! And then, we sat down to eat the different kinds of Parathas on offer.
I have, so far, tried eight kinds out of forty, and I shall go back for more. So far, my recommendations would be the supremely comforting Aloo Methi Paratha, which is filled with a potato and fenugreek leaf mixture, flavoured with coriander, cumin, and ginger. The Achaari Paneer paratha is another hit – its perfect for those who love paneer – the crumbled cottage cheese soaks in the flavours of the pickle and is mildly pungent – madefor sticking it in some plain yogurt before consumption. Do not miss out on the Cheese Paratha, and DO NOT LET IT GROW COLD. The Dhaniya Mirch Chicken would be my favourite from the non-vegetarian galore – its got a very pronounced flavour of coriander and lemon, and yes, it is spicy, so tread cautiously.
They also have a selection of chicken wings, which are sticky and sweet and rather easily consumed. I might have had far more than my share of them. Also, the rajma is to die for – its made in the Arora family-style, the soft grains coated with a luscious gravy melting on your tongue – perfect for an afternoon of indulgence, with or without the parathas.
And if you are feeling like drowning your sins in the richness that is sugar and chocolate, I suggest trying the Khoya Gulkand Paratha. The soft kheer inside is complemented by a generous drizzle of condensed milk, and some gulkand, and the ideal way of eating this is to wrap as much gulkand as you can find on one slice, smear whatever condensed milk you find lying about the plate, and quickly eat before anyone can take away that perfect bite, preferably when its still too hot to the touch. Your tongue might burn, but its a sacrifice you’d love to make.
Or, what about a Chocolate Paratha?
I shall leave the details of this dessert to your imagination. The picture says it all.
