level 2 at Radisson Blu Hotel brings some flavours of the old city with its street food festival. ANANYA digs in
Dili-6 happens to be the ultimate hub for all food lovers. The famed lane has inspired chefs across the country to reinvent some of the renowned street delicacies for as long as we know. level 2 at Radisson Blue, Paschim Vihar, did the same with their new street food festival Zaika Dili 6 ka. The ambience took us to the lanes of old city. With colourful kites and posters of some classic movies on the walls, you get that old world feeling. What we found interesting was they also had a cutting chai counter for that authentic street vibe. The counter had jars of in-house made rusks, matthi and more along with other live counters which have been done nicely including pudina chaas and kesari lassi.
We took to the streets with the famous dili-6 golgappe which were delightful. We were then served kajju matar makhana where the makhana were mixed well with curd, coriander mint and sweet chutney which was quite soggy. We didn’t even make an attempt to go for another after having a bite. However, the next dish, aloo tikki totally made up for it. It was crispy, delicious and tasted just like the ones you get in Chandni Chowk. Another interesting dish was the paneer anda tiki. The fried paneer was shaped like an egg with saffron in the centre which made it look like yolk. Even though the paneer was a little over fried, it turned out pleasant on the palate.
For the mains, we had tawa ka gosht with parantha. The mutton was succulent and had a lot of flavour to it. It was one of the best dishes that were served to us and this is one of the reasons why they should add more options in their menu for the non vegetarians. We also tried some flavourful paneer parantha served with achaar. The stuffing should have been more.
To end our journey on a sweet note, we had gulab jamun, malpua and rabri. Rabri was light as air which made us want to have more of it. Malpua and rabri complemented each other. However, the highlight of the dessert was gulab jamun which was extremely soft and lip-smacking. It was definitely the perfect way to end our meal. The only downside was the lack of options for the non-vegetarians. The chefs could have had the carnivores in their minds while deciding on the spread which could have given the buffet a wider variety.
All in all it was a throwback of all things good and a memory down the lane which melted us within. The festival is on till July 31.