My journey to West Delhi last week triggered an avalanche of suggestions. Everybody I know seemed to know of an eatery in that area which demanded an immediate visit. But I had decided that I was going to go there only when I was certain that the food was going to be good. So when my friend NK said that he know of a good little food place on Pusa Road, I was intrigued. NK is not much of a foodie, so when he talks about food, I take notice.
Actually, I’d heard about this from a few other friends earlier, but hadn’t given it much thought. Then when NK mentioned it, I thought I should go there. And I did so earlier this week.
How to reachThis place is essentially known for its kharora broth (goat trotters), though you also get brain curry (Rs.130), chicken and mutton rolls (Rs.130) and chicken soup (Rs.60 for a bowl). The gentleman who runs it is a genial Sardar called Tony Singh. If you move towards Pusa Road from Connaught Place, you’ll see a petrol pump next to Springdales School. Tony Singh is right there, and has been serving food for the last 20 years or so.
He stands on the pavement, with a huge cauldron, a kettle and a frying pan in front of him. A pile of roomali rotis is on the side for the rolls. I asked for some kharorey soup (Rs.100) and brain curry (which I love). He brings with him cooked masala which he mixes with other ingredients in the frying pan and gives you a hot plate of brain curry. I had it later at home with soft hot rotis, and enjoyed it.
The kharorey soup was delicious, with just some mild spices and flavourings. It was very light, and most nourishing, I thought. What I also enjoyed was the chicken soup, which Sardarji very kindly gave me a bowl of when he heard that I was a food writer. He put some chunks of boiled chicken in the bowl, and then topped it with chicken stock. He added a spoonful of ginger-garlic chutney to it, and then ended with a dash of chilli sauce and lemon juice. It was superb.
The place is very busy, and I could see people sitting in their cars, gorging on brain curry and rolls. If it’s this busy in summer, I wonder what it’s going to be like in winter, when it’s the season for trotters and chicken soup.
Tony Singh has his devout clientele, and I can understand why. For one, you don’t get kharorey very easily in Delhi these days. Two, his other dishes are equally good (though I must admit I didn’t have the rolls). And three, his stuff tastes really, really good.
NK, I must say, has demonstrated that he may or may not be a foodie, but he is certainly a foodie’s friend.
The author is a seasoned street food connoisseur
