Don't forget to taste 'Daulat ki chaat' this winter season
Don't forget to taste 'Daulat ki chaat' this winter season
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'Daulat ki chaat' which is known for its enchanting flavours, here Purani Dilli is the place that shares its secrets with those who seek. Known for the rich market that not only sells handcrafted garments but also dishes out treats that one cannot ever forget for a lifetime . And, one of those dishes is ‘Daulat ki Chaat’.

The name of the dish might confuse you, but it’s actually a 'sweet-dish' that will become a mouth-watering dish for you. Which is open only during the winter season ( November, December, and January). This unique chaat uses milk as the chief ingredient and if you want to taste the best version of it, you can visit Kinari Bazar of Chandni Chowk between 9 am-2 pm or Nai Sarak between 4-6 pm. Before you rush out to explore this heavenly soufflé, let us take you through a tasteful ride of its progression, how it is made and its journey to the fine dining spaces.

How is it made?

All thanks to Khemchand Adesh Kumar of Moradabad, who was actually a farmer by occupation and later introduced the capital city with this sweet version of this chaat. This amazing dish comprises raw milk that is mixed with cream and cooled over an ice slab overnight. After 8-10 hours of cooling, a portion of this is removed and whisked by hand until light and frothy. This sweetened milk mix is then blended with khoya and chenna. Served in ‘donas’ or ‘kulhad’, this nutrient-rich dish is topped with extra khoya and a pinch of a saffron mixture.

The base of the dish

The dish is full of Power-packed with essences, Daulat ki Chaat is like a small landscape of foam, light as a snowflake blended with sweetened mawa and topped with a saffron mixture and dry fruits. Which is the combination of crunchiness and sweetness that this dessert dish offers is nothing less than a fresh breeze of flavours to the taste buds.

The other faces

After earning a sect status pan India, this dish is now being explored in various forms by the chefs. The different varieties of this dish, easily available in other cities include Malaiyo in Varanasi, Malai Makhan in Kanpur and Nimish in Lucknow.

As a part of fine dining

All thanks to Indian Accent and many other excellent dining restaurants, that have added this iconic dish to their daily dessert menus, it is interestingly available throughout the year in these restaurants to surprise your taste buds.

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