Where to eat in Delhi's Shaheen Bagh
Hindustan TimesSilky minced lamb, tenderised with raw papaya paste, and patted to perfection—or as we know them, Galauti kebabs. Karim’s Mutton Paya, which BBC World in March 1994, described to be “better than the bacon and eggs and more delicious.” Housed in a residential complex, Javed Famous Nahari is a cult favourite. Nonchalantly smashing a hot, almost smouldering kebab with the palm of his bare hand, he exclaimed, “Warning: this is not Mughlai food for beginners.” “Turn around, and peruse the sidewalk for Iranian Haleem recipes that call for beef instead of chicken or mutton or ladylike no-oil samosas made by a gentleman from Afghanistan. Chicken lollipop at Mubeen Alam’s Fried Chicken “Growing up in the neighbourhood, I have seen everything from the devastating scenes of the protest to the aftermath, and the glimmer of joy businesses, especially food, now run with as we continue to garner more appreciation for our hyper-local culture,” Mubeen Alam, owner of the Mubeen Alam’s Fried Chicken accepted. A new entrant in the growing scene, Hussain’s decade-long experience as a chef dances with the enigmatic street scenes of Shaheen Bagh to bring customers double-fried, crackling, succulent nubs of chicken.
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