Tag Archives: Food & Beverages

Eniyavan Mallipoos Idlis

Introduction Eniyavan Mallipoos Idlis

Eniyavan runs Mallipoo Idlis, a Chennai-based company that specializes in 30 varieties of idlis, he supplies to caterers at events, such as weddings.

MR. Eniyavam knowns how to make 2000 types of idlis and has even attempted to enter the Guinness Book of World Records by making gigantic idlis weighing 124.8kg.
For someone who started out with no experience in cooking, Eniyavan has come a long way. He hails from Coimbatore. “I dropped out of school after Class VIII,” says Eniyavan. He waited tables and washed tea glasses to earn a living and later turned an auto driver.
It was a usual day at work when a customer got into his auto with a huge trough of idli batter. She was Chandra, who made idlis to be sold at small eateries in her locality. She went on to change the course of Eniyavan’s life — once she became a regular in his auto, Eniyavan started delivering her idlis.
Moreover, even though he has only studied up till class eight, Iniyavan has presented a doctorate from an American University for his experimentation with idlis and he wants to continue his passion for idli making and claimed ‘The world is constantly changing so why can’t idlis?”
The idli innovator often gets inspired by his children, “My idea for pizza idlis came after my son suddenly said that he wanted to eat pizza, so instead of taking him out I just found some leftover poriyal and make a pizza ildi and he loved it.
Besides attempting the 2,000 varieties Idli on Sunday, Iniyavan said that he would also be giving out tips explaining how to make the perfect fluffy idlis. “Many don’t know that replacing the water with tender coconut water can make the battery last longer and also make the idlis softer.

Also, to avoid letting the batter get spoilt overnight, only the rice should be ground and the dal should be added the next day,” he explained.

Rating: 1 out of 5.
If you are in Chennai or visit in the future so you have to visit Mr. Eniyavan restaurant and taste a different kind of Idli.

I have shared below mention address for this magnificent restaurant.

Mallipoo Restaurant

Malli Anbagam, No. 26/51, 2nd Street, B Block, Ezhil Nagar, Ezhil Nagar, Chennai-600118, Tamil Nadu, India

Please share your experience with us.
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How The Caltex Restaurant Meerut, Lost His Fame?

Introduction Caltex Omelet Café Meerut

Today I would like to share a blog on a very famous cafe Caltex late 1980’s era the cantonment town of Meerut that has lost its identity in this modernization and developing India, even though still today this cafe serves 200 types of omelet and hot coffee, service to their customer.

About Caltex Omelet Meerut

Mr. Agarwal’s bustling little café poised on Hill Street was just the right place for a casual stopover. He bought an icebox and started serving cold drinks and coffee to the travelers and vacationers who drove past his outlet in their Ambassadors, Fiats, and Impalas on the Delhi-Dehradun highway.

Those were pre-bypass days. Anyone heading towards the hill stations like Mussoorie or driving towards other small towns of west Uttar Pradesh such as Moradabad or Roorkee had to drive through the historic cantonment town of Meerut.

Famous Caltex Restaurant Clients where were Film Star / Director/ Musician / Politician

Sometimes the stars of Bollywood, probably on a holiday or a shooting schedule, would saunter in. Yash Chopra, Feroz Khan, Johnny Walker, Bappi Lahiri, Rameshwari, Tuntun, Tom Alter – they all came.

So did the politicians (Rajeev Gandhi) and the poet (Shahryar). In those pre-selfie times, they wrote cute, serendipitous notes of appreciation of the time spent there. Saira Bano commented, “It was a boon to travelers.” Dharmendra’s note said, “I enjoyed a very delicious cup of coffee.” “Nice coffee,” re-affirmed note Randhir Kapoor.

OP Nayyar, one of the finest music directors in the history of Hindi cinema, said, “It was nice to have ice-cream in the sweltering heat.”The stars sipped the coffee and slurped on the ice-cream. But it was the omelets that gave the eatery.

How the Owner Got Their Restaurant Name Caltex?

Its name and identity. It was called, Caltex, whose name was borrowed from the adjacent petrol pump of what was then a US-owned company.

‘Caltex is long gone from India and now in its place stands an HP petrol outlet. But the restaurant continues to carry the same old name – the funny-sounding, Caltex of Omelette Fame, to be precise.

USP Of The Caltex Restaurant

At Caltex, you get 12 kinds of omelets; including masala (Rs 60), butter (Rs 70), stuffed (Rs 70), pizza (Rs 100), cheese chicken (Rs 120), and Caltex special (Rs 150). You can also go for sandwiches, rolls, burgers, and chowmein. Among the beverages, the cold coffee served in their own bottles for Rs 30 has always been popular.

How The Caltex Restaurant Meerut Lost His Fame?

Caltex, which enjoyed huge popularity till the 1980s, lost its traveling clientele after the Meerut bypass came up over a decade ago. “Now we get local customers only,” says Sharukh. It isn’t easy to spot the restaurant, located right opposite the huge Begum Bridge bus stand


Even though Caltex highway cafe lost its fame. But still, Meerut local people visit this cafe in search of tasty omelet and good coffee you will not find in any other place.


I hope you like this post please share your comments and like my post on social media.
If you visit the cantonment town of Meerut so visit this cafe and share your experience about the food.
I have shared below the google map location of this cafe.

Rating: 5 out of 5.

24 Carat sweet shop story.

24 Carat Gold Mithai From Surat

About 24 Carat sweet shop story.

Today I am very happy to share such an innovative story that will blow your mind.
This is an 84-year-old shop in Surat 24 Carat Mithai Magic. The founding stone was laid by Late Shri Dhansukhlal Mithaiwala and inherited by Mr. Kishor Dhansukhbhai Mithaiwala and Mr. Mukesh Dhansukhbhai Mithaiwala with 04 products in the year 1932.
Now the fifth-generation operate this business Currently Mr. Rohan Mukesh Mithaiwala and Mr. Brij Kishor Mithaiwala look after the entire management of the firm.

The entire team of 24 Carats Mithai Magic believes in ‘Atithi Devo Bhava’. Their focus is on building relations and carrying them forward for generations by providing the best quality and services.

How the owner got the idea for making 24 Carat gold mithai

Mr. Rohan had a silver jubilee of his shop, so his brother and he both an idea to made some interesting products.
So they brainstorming on his idea and after finding out so many good and interesting things about eating gold. So on the festival of Raksha Bandhan 12 August 2018, they launch this sweet in the market

How does the 4 Carat Mithai made?

As per the owner that authentic and expensive sweet made of nuts and that is totally dry fruit mithai.
Firstly they select the best nut to made this mithai and he buys special saffron they use in Mathai come from Spain, and the item they use in this mithai that made this sweet most expensive category that is a gold leaf (Vark) .

What is the rate of this Mithai

Gold Sweet – Suvarna Nargis Kalam

24 Carats Mithai

Gold Sweets
24 Carats Mithai

Product details

Handpicked Pistachio and Nuts coated with 24 carats pure Gold leaf. 250 gm ₹ 2250 500 gm ₹ 4500 1 kg ₹ 9000

What are the benefits if you eat the 24 Carat gold mithai

Ayurvedic expert Mr. Ghyansham M. Patel from Surat. He told that if anybody eat gold in the form of ash or edible foil so that will help boost the human reparative system of our body is good and that helps in increases blood circulation and hemoglobin.

In Ayurveda, if you eat gold in the form of bhasma (Ash) or vark (edible silver and gold foils on sweets) that will never harmful for your health.

How the owner marketing this sweet in the market.

If you invent this type of mithai there are a lot of challenges that come in front of you to introduce in the market.

So they made different kinds of marketing strategies. They do 24-carat certification from the government body display on the boxes of mithai.

Today if any customer buys this sweet so they put the gold certificate in the sweet box. (that certificate is a guarantee that mithai is made of 24-carat gold leaf (Vark) and a letter in which they mention the effectiveness of gold if they eat in the form of mithai.

In that way, their product has a lot of demand in the market.

Customer reaction about this product

The reaction in the market is very good now they have a lot of customers who buy these sweets. Lots of customers take selfish before eat so they can show off in their friend circle and family members that they have eaten 14-carat gold mithai.
The brand has become synonymous with the terms ‘Quality and Innovation’. Having five flagships in Surat at Parle point, Chauta Bazar, Pal, Ring road, and Varachha.

The Indian and sweet confectionery market in India approx. Rs 70,000 crores.

Rating: 5 out of 5.

If you like this post please share your valuable comment in the below mention comment box.

Story Of World Famous Biryani.

After lockdown yesterday I got the chance to eat a delicious biryani.
So I thought about why I don’t have to research on biryani and share a post with you because everyone likes the story of world-famous biryani.

In India a lot of cuisines and every cuisine there is a story behind it. If you love biryani so I hope you love this post also.

Do you know my friend that Biryani (pronounced ( Bir.ja: ni:) is a mixed rice dish with its origins among the Muslims of the Indian Subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent.

Do you know alternative names of Biriyani, Biriani, Briyani, Breyani, Briani, Biryani.
This dish comes under the main course and the region where biryani like the most Indian subcontinent, Western Asia, Central Asia, and main ingredients Rice, Indian spices, Meat, Dahi.

Ingredients generally used Nuts, Dried fruits, Potatoes, Variations Many.
There is a very interesting three-theory behind the origin of biryani.
There is a very interesting three-theory behind the origin of biryani.

The first theory of Biryani
According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf. 
Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.

Second Theory Of Biryani
The second theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India. The 16th-century Mughal text (Ain-i-Akbari): it states that the word “biryani” is of older usage in India.

Third Theory Of Biryani

A similar theory, that biryani came to India with Timur’s invasion, appears to be incorrect, because there is no record of biryani having existed in his native land during that period.
Indian Cuisine Biryani on 2017 stamp of India
As we all know the biryani is a meal in itself. Served usually with raita, or gravy by the side, like a salon that tastes great with the meal. Pickled onions and cut cucumbers as well are served along with the biryani meal.

Most often, in many households, biryani is a special weekend meal made on Sunday afternoons for lunch.

One interesting fact that most people don’t know that the postal department of India. India Post has released a mega stamp issue on Indian cuisine on 3rd November 2017.

The issue consists 24 stamps(5 Rs each),5 Sheetlets (120 Rs each) ,4 miniature sheets (30 Rs each) and 4FFDCs.Sheetlets and miniature sheets are 4 in number
1.Popular cuisine

2.Festival cuisine
3.Regional cuisine
4.Bhog Prasad cuisine
Biryani accompaniments: Mirchi ka Salan Ka Salan and Dahi chutney.

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Various type of Biryani verities worldwide

Kacchi biryani
For kacchi biryani, raw marinated meat is layered with raw rice before being cooked together. It is also known as kacchi yeqni.

Tehari, tehri or tehari are various names for the vegetarian version of biryani. It was developed for the Hindu bookkeepers of the Muslim Nawabs.

Beef biryani
Beef biryani, as the name implies, uses beef as the meat. In Hyderabad, it is famous as Kalyani biryani, in which buffalo or cow meat is used. This meal was started after the Kalyani Nawabs of Bidar came to Hyderabad sometime in the 18th century.
In the Indian subcontinent

There are many types of biryani, whose names are often based on their region of origin. For example, Sindhi biryani developed in the Sindh region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India. Some have taken the name of the shop that sells it, for example Haji Biryani, Haji Nanna Biriyani in old. Dhaka ,Fakhruddin Biriyani in Dhaka, Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai. Biryanis are often specific to the respective Muslim communities where they originate, as they are usually the defining dishes of those communities

Kolkata biryani
The Calcutta biryani is much lighter on spices. The marinade uses primarily nutmeg, cinnamon, mace along with cloves and cardamom in the Idaho based marinade for the meat which is cooked separately from rice.
Hyderabadi biryani
Hyderabadi Biryani is one of India’s most famous biryanis; some say biryani is synonymous with Hyderabad. The crown dish of the Hyderabadi Biryani, Hyderabadi biryani developed under the rule of Asaf Jah, who was first appointed as the governor of Deccan by the Mughal emperor Aurangzeb.

Dhakaiya Haji Biriyani
The city of Dhaka in Bangladesh is known for selling Chevon Biryani, a dish made with highly seasoned rice and goat meat. The recipe includes: highly seasoned rice, goat meat, mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon, doi peanuts, cream, raisins and a small amount of cheese (either from cows or buffalo). Haji Biryani is a favorite among Bangladeshis living abroad.

Delhi biryani
The Delhi version of the biryani developed a unique local flavor as the Mughal kings shifted their political capital to the North Indian city of Delhi. Until the 1950s, most people cooked biryani in their home and rarely ate at eateries outside of their homes.

Sindhi biryani
The exotic and aromatic Sindhi biryani is known in Pakistan for its spicy taste, fragrant rice and delicate meat. 

Thalassery biryani
Thalassery biryani is the variation of biryani found in the Indian state of Kerela. It is one of the many dishes of the Malabar Muslim community, and very popular. The ingredients are chicken, spices and the specialty is the choice of rice called Khyma. Khyma rice is generally mixed with ghee. Although a large number of spices such as mace, cashew nuts, sultana, raisins, fennel, cumin seeds, tomato, onion, ginger, garlic, shallot, cloves, and cinnamon are used, there is only a small amount of chili (or chili powder) used in its preparation.

Ambur/Vaniyambadi biryani
Ambur/Vaniyambadi biryani is a type of biryani cooked in the neighboring towns of  Ambur and Vaniyambadi in the Vellore district of the northeastern part of Tamil Nadu which has a high Muslim population. It was introduced by the Nawabs of Arcot who once ruled the area.

The Ambur/Vaniyambadi
biryani is accompanied by ‘dhalcha,’ a sour brinjal curry and pachadi’ or raitha, which is sliced onions mixed with plain curd, tomato, chilies, and salt. It has a distinctive aroma and is considered light on the stomach. The usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice.

Chettinad biryani
Chettinad biryani is famous in the Indian state of Tamil Nadu. It is made of jeeraka samba rice, and smells of spices and ghee. It is best taken with nenju elumbu kuzhambu, a spicy and tangy goat meat gravy. The podi kozhi is usually topped with fried onions and curry leaves.

Bhatkali/Navayathi biryani

This is an integral part of the Navayath cuisine and a specialty of Bhatkal, a coastal town in Karnataka. Its origins are traced to the Persian traders who left behind not only biryani but a variation of kababs and Indian bread. In Bhatkali biryani the meat is cooked in an onion and green chili-based masala and layered with fragrant rice.

Memoni/Kutchi biryani
Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat Sindhi region in India and Pakistan. It is made with lamb, Dahi, fried onions, and potatoes, and fewer tomatoes compared to Sindhi biryani.

Dindigul biryani
The Dindigul town of Tamil Nadu is noted for its biryani, which uses a little curd and lemon juice for a tangy taste.

Bohri biryani
The Bohri biryani, prepared by the Bohrisis flavored with many tomatoes. It is popular in Karachi.

Kalyani biryani
Kalyani biryani is a typical biryani from the former state of Hyderabad Deccan.

Degh Ki biryani
Degh ki biryani is a typical biryani made from small cubes of beef or mutton.

Sri Lankan biryan
Biryani was brought into Sri Lanka by the South Indian Muslims who were trading in the Northern part of Sri Lanka and in Colombo in the early 1900s. In Sri Lanka, it is Buryani, a colloquial word generated from Buhari Biryani.

Rawther biryani
This type of biryani is popular in the Palakkad and Coimbatore regions. This was most commonly prepared byRawther families in Kerala and Tamil Nadu. This type of biryani is cooked in a different style. Goat meat is most commonly used and it is entirely different from malabar biryani.
Outside the Indian subcontinent

Western Asia
Afghan biryani
Malaysia and Singapore
South Africa

Rating: 1 out of 5.

Rating: 2 out of 5.


Do you know About Paratha?

Introduction Of Paratha

While eating my breakfast last week, my wife prepares a very tasty paratha with alloo ki sabzi and Rita. So I thought we eat Pratha’s most fabulous dish most of the time but we don’t know anything about it.

Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.

History Of Parathas

A paratha is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple.
The Chalukya king Someśvara III (r. circa 1126 to 1138 CE) is known to have written an encyclopedic book on called Mānasollāsa, or ‘That Which Delights The Mind’. In the section devoted to the culinary arts, he mentions the pūraṇa, a flatbread made of wheat flour and stuffed with jaggery and gram paste.

This dish was the precursor to the modern hōl̥ige/obbaṭṭu of Karnataka and the pūraṇ-pol̥ī of Maharashtra and Gujarat, now stuffed with boiled chana, jaggery and coconut.

I’m sure regional variations of the sweet-dish exist in other parts of the country. The book also describes other variations of stuffed wheat parathas like veṣṭika (a wheat-flour preparation stuffed with chana and spices such as cardamom and black pepper), maṇḍa/maṇḍaka and polika. The latter was similar to the pūraṇa and when stuffed with savoury preparations, was called angarapolika.

The maṇḍaka, a large paratha stuffed with sweetened pulse paste and baked on an inverted pot, is probably much older and dates to the timeline of Classical India.

This is the precursor to the maṇḍigē or māṇḍē popular in northern parts of Karnataka.

The Gujarati text Varanaka Samuchaya, written around the year 1520 CE, mentions that spicy parathas like the mēthī-thēplās were made from wheat flour and were eaten with rāita.

Anyway, the potato and cauliflower-like chilies — aren’t native to India and our ancestors didn’t eat the aloo and gobi parathas that some of us, moi included, are so fond of. This doesn’t mean that some enterprising Indian chef didn’t make spicy stuffed parathas from other Indian vegetables and spices, though.
Do you know in which part of Paratha is famous?

Potato paratha (aloo paratha) Alternative names Paratha, paraunthi, palata, porota, forota, farata, parontay, prontha

Place of origin :- India

Region or state:- Indian subcontinent and Southeast Asia
Associated national cuisine India, Bangladesh, Pakistan, Nepal, Sri Lanka, Maldives, Myanmar.

Why Mango Is Famous Worldwide?

Indian mango is among the finest in the world, and thus a much-loved symbol of national pride and identity. Because the delectable fruit is available for only a few months each year, mango season becomes a national sensation–both socially, and commercially.
Come March, everybody eagerly waits for the first batches of ripe mangoes to show up at local fruit markets. When they finally arrive, they make headlines, and newspapers provide regular updates on prices and availability throughout the summer.
India has long been the single largest producer of mangoes globally, growing over 40 percent of the world’s total supply. But it accounts for only about one percent of the international mango trade. Import regulation issues have meant that Indian mangoes aren’t easily available in the US, UK, and Europe. Domestic demand is so high though, that India is able to consume most of the millions of tons of mangoes produced annually, locally.
There are different varieties of mangoes ripen across different parts of the country. Southern and western states get warmer first, so the fragrant, sugary Alphonso from Ratnagiri is widely considered the best variety – though some think they’re too sweet.
Mild, buttery Badami’s and firm, tart Totapuris ripen earlier. Delicious North Indian varieties including plump, green Langras, and elongated Dussehris and Chausas become available a few weeks later, as they ripen around May and June.
Like a fine wine, people take pleasure in being able to identify the region a mango comes from based only on taste.


India has long been the single largest producer of mangoes globally, growing over 40 percent of the world’s total supply. But it accounts for only about one percent of the international mango trade. Import regulation issues have meant that Indian mangoes aren’t easily available in the US, UK, and Europe. Domestic demand is so high though, that India is able to consume most of the millions of tons of mangoes produced annually, locally.

Rating: 0.5 out of 5.

Beat The Heat by Detox Drinks

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Hi, friends today I have shared a very interesting post with all of you, that is regarding Detox drinks most of the people know about this detox drinks some maybe not know that what it is?

Detoxification, or detox, generally refers to the process of removing toxins from the body.

This will help to induce a natural growth on your skin, boost digestion, metabolism, and also aid weight loss and this is a very healthy drink for summer.

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As you know we are all in the century of COVID -19 virus and try to save ourselves and our family and the pollution, poor dietary, and lifestyle choices make it very hard for our body to rejuvenate on its own.

It is a good idea to pause and treat your body with something light and fresh, something that could cut through the excessive toxin overload and revitalizes you from within.  Here are some summer special detox drinks that could help induce a natural glow on your skin, boost digestion, metabolism, and also aid weight loss. 
Cucumber Mint Detox Drink 

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Cooling and crunchy cucumbers are a delight anytime of the day. Another summer staple we cannot get enough of is the zingy mint or pudina. Together they are one refreshing combination that you have to treat yourself with this summer. Cucumber is 96 percent water; it is filling, weight loss friendly and nutritious. Since it contains silica, it is also good for skin. Mint on the other hand is good for digestion and liver. 
1 Cucumber
8-10 Mint leaves
2 Tbsp Lemon juice
Ice cubes
Iced Water
Lemon rings and mint leaves

1. Peel, chop and blend cucumber,  mint leaves, and 1 cup of water. 
2. Strain and discard pulp.
3. Add lemon juice, black salt, and dilute with water if needed.
4. Pour the beverages in glasses, put some ice cubes and garnish with lemon rings and mint leaves.

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Rating: 1 out of 5.
If you want to know more about Detox Drinks. Please share in our comment box or if you have something interesting to share. Please share it with us. We will post on our blog.

I Love Chole Bhature

Dear Friend today I have to share some interesting posts about Chole Bhautre I hope you like it.

Chole bhature (Hindi: छोले भटूरे) is a food dish originating from northern India. It is a combination of chana masala (spicy white chickpeas) and bhature a fried bread made from maida. There is a distinct Punjabi variant of the dish. It is a complete meal by itself.

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Chole Bhuture served with side dishes like Boondi Raita, pickle ( Indian lemon or mango) & onion vinegar salad.
One more dish that goes well and that is achari aloo ( spicy dry potatoes)
Who invented chole bhature?

Nobody know about that but the Chole Bhature day was invented in 2013 by a Facebook Community called Eatlo about the various aspects of food by foodies all over India and some parts of the World. The community rose from a meager 500 members to a phenomenal 37,443 alone in its Delhi Chapter and counting. Sep 30, 2015
When we eat this dish so some time question comes in our mind that Chole Bhature is healthy?

But I think, Chole Bhatura when prepared in hygienically it is good for health. It is better to avoid Chole Bhature from the streets, as it requires a lot of oil to deep fry. This signature dish is one of the inevitable dishes of Punjab.
Some interesting facts about Chole Bhutre

The energy that give Chole Bhutre 427 calories.

Chole Bhutre is famous in the Northern region of the Indian subcontinent.

You can call Chole Bhutre in English a combination of chana masala (spicy chickpeas) and fried bread called Bhutre (made of maida flour) from India.
Some Of the Best Chole Bhutre joints in Delhi

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1. Baba Nagpal Corner, Lajpat Nagar
Address: Baba Nagpal Corner, 7/25, Old Double Storey, Gupta Market, Lajpat Nagar 4, New Delhi
Timings: 8:00 am to 6:00 pm
Price for two: ₹150
2. Om Corner, Karol Bagh
Address: Om Corner, Sant Nagar, DB Gupta Road, Karol Bagh, New Delhi
Timings: 7:00 am to 5:00 pm
Price for two: ₹200
3. Chache Di Hatti, Kamla Nagar
Address: Chache Di Hatti, D 32, Bangalore Road, Kamla Nagar, New Delhi
Timings: 9:30 am to 4:00 pm
Price for two: ₹100
4. Anupama Sweets, Kailash Colony
Address: Anupama Sweets, HS- 13, Kailash Colony Market, Kailash Colony, New Delhi
Timings: 9:00 am to 11:00 pm
Price for two: ₹400
5. Kwality, Connaught Place
Address: Kwality, 7, Regal Building, Connaught Place, New Delhi
Timings: 12:00 pm to 11:30 pm
6. Prem Di Hatti, Rajouri Garden
Address: Prem Di Hatti, J-1/162, Opposite City Square Mall, Rajouri Garden, New Delhi
Timings: 8:00 am to 10:00 pm
Price for two: ₹200
7. Sitaram Diwan Chand, Paharganj
Address: Seetaram Diwan Chand, 2246, Near Imperial Cinema, Paharganj, New Delhi
Timings: 8:00 am to 5:30 pm
Price for two: ₹200

8. Roshan Di Kulfi, Karol Bagh
Address: Roshan Di Kulfi, 2816, Ajmal Khan Road, Karol Bagh, New Delhi
Timings: 8:00 am to 9:00 pm
Price for two: ₹500
9. Bille Di Hatti, Kamla Nagar
Address: Bille Di Hatti, 72-D, Kamla Nagar, New Delhi
Timings: 7:00 am to 4:00 pm
Price for two: ₹100
10. Lotan Ke Kulche, Chandni Chowk
Address:Lotan Ke Kulche, 2363, Chatta Shahji, Chawri Bazar, New Delhi
Timings: 7:30 am to 10:30 pm
Price for two: ₹50
11. Shyam Sweets, Chawri Bazar
Address: Shyam Sweets, 112, Barshahbulla Chowk, Near Metro Station, Chawri Bazar, New Delhi
Timings: 8:00 am to 10:00 pm
Price for two: ₹150
12. Haldiram’s
Address: Haldiram’s, various outlets across Delhi
Timings: 8:30 am to 11:00 pm
Price for two: ₹300
13. Bikanerwala
Address: Bikanerwala, various outlets across Delhi
Timings: 8:00 am to 11:00 pm
Price for two: ₹260
14. Shiv Misthan Bhandar, Chandni Chowk
Address: Shiv Misthan Bhandar, 375, Kucha Ghasi Ram, Chandni Chowk, New Delhi
Timings: 8:30 am to 9:00 pm
Price for two: ₹150
15. Anandji Chole Bhature, Lajpat Nagar
Address: Anandji Chole Bhature, 3, Krishna Market, Lajpat Nagar 1, New Delhi
Timings: 8:00 am to 8:00 pm
Price for two: ₹200

Rating: 1 out of 5.
So please read the full post and comment on the post about your favourite Chole Bhutre Shop in your Area.

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Desi Jaljeera Recipe

About Jal Jeera

Jal jeera is one of the most popular Indian summer drinks which is made from fresh coriander, mint leaves, and roasted cumin powder. Apart from being refreshing, it is also a good appetizer. It is loved by one and all in North India. So do try this Indian summer staple at home with my easy peasy recipe. Here is how to make it.


Dry Mint Powder-4 tsp
Roasted Cumin Powder
Black pepper powder – 1/2 tsp
Citric Acid – 2 tsp
Ginger Powder – 1 tsp
Hing – 1/4 tsp
Black salt – 2 tsp
Salt – 2 tsp
Sugar – 1 tsp
Dry mango powder – 2 tsp


Mix all the ingredients well and store in a clean glass container. To make Jaljeera, mix 1 tsp powder in one glass of chilled water. Add some ice cubes and lemon juice and serve immediately.

Rating: 1 out of 5.