Page 90 - UpperCrust e-Magazine Third Quarter 2024

UPPERCRUST FOOD | CHUTNEY CHATTER

a fusion of flavours. Each dish offers a new twists. Their expertise ensures that
Methi ki Launji combination of tanginess, sweetness and every meal in Delhi is elevated by these
savoury elements. accompaniments.
Ingredients The Mughals not only excelled Their commitment to perfecting chutneys
• 1/2 cup fenugreek seeds (methi dana) in grandeur but also made valuable goes beyond passion; it is a service they
• 3/4 cup jaggery • 3/4 cup sugar contributions to culinary innovations while provide to the city of Delhi. Whether it’s
• 2 tbsp red chilli powder • 2 tbsp prioritising health. They introduced chaat as a street side snack or an extravagant family
coriander powder • 4 tbsp amchoor a blend of ingredients that included chutneys feast every meal benefits from their skills.
powder • 2 tbsp chaat masala known for aiding digestion. Chutneys played The flavours they create not only accompany
• 1.5 tsp salt • 2 tbsp cooking oil a role in Mughal cuisine beyond taste; they dishes but also elevate them to new heights.
• 1 tsp cumin seeds • 1 tsp fennel seeds helped balance the richness of Mughlai They understand that chutneys are more than
• 1/4 cup raisins • 10 dates (khajoor) dishes. condiments; they are enhancers that can
As chaat spread throughout India, it truly transform a dish into something. Their
Method underwent variations. Each region added boundless creativity opens up possibilities.
Soak fenugreek/methi seeds in water its touch by incorporating chutneys to infuse Whether it’s infusing mint chutney with
for around 5 hours, then drain the tangy and spicy flavours into their dishes. a fusion of flavours, or giving a twist to
water. Now rinse with fresh water and These chutneys played a role in enhancing the tamarind chutney, the Mir Bakawal is at
drain completely. the chaat experience and establishing it as a the forefront of culinary exploration. They
Cover the seeds in a bowl with a muslin part of street food culture. value staying connected to their roots while
cloth for 2 days to sprout them. Contemporary Chutneys in Delhi aiming for horizons and exploring all the
When seeds are sprouted, wash them, Delhi’s food scene has always been a possibilities.
and pressure cook with 1.5 glasses of melting pot of traditions and ingredients Mughal Tales of Chaat
water for 3 whistles on medium heat. brought in by various communities. They Amidst the streets of Delhi, there are
Drain the water and wash the boiled have all contributed their stories to the tales from the Mughal era that depict stories
seeds with fresh water (instead of evolution of chutneys in Delhi. of camaraderie and indulgence. These
boiling you can steam the seeds). When it comes to chutneys, Delhi offers a anecdotes shed light on how the Mughals
Soak the dry dates in water for 4 hours, range that reflects the traditions of different delighted in chaat with accompanying
remove the seeds and slice them thinly. regions. Punjabi chutneys are known for chutneys savouring the blend of flavours
If you are using fresh soft dates, then their spicy flavours, often featuring garlic that still linger today. As we relish these
chop them and add them directly. as an ingredient. On the other hand, South street food delicacies, we connect with the
Heat oil in a pan and add cumin Indian chutneys have a milder taste with heritage left behind by the Mughals. Indulge
and fennel seeds. When seeds start coconut as their base, offering flavours. An in a taste of history.
crackling, add boiled fenugreek seeds excellent example of this evolution is the In conclusion. Delhi’s culinary journey
and sauté for few seconds. momo chutney, which was introduced by serves as evidence of its cuisine’s resilience
Now add all the spices, sugar, jaggery, a community in Delhi alongside momos (a and adaptability. From the Mughals’
raisins and dates in the pan, mix well. type of dumpling). This fusion combines introduction of chaat to combinations
Simmer for around 20 minutes or till chutney flavours with spices resulting in a like momo chutney, Delhi’s diverse range of
gravy thickens. delightful blend that perfectly complements chutneys exemplifies its spirit of diversity and
Store in a glass jar when cool down the delicate taste of momos. Each community innovation.
completely. adds its touch to these chutneys making Chutneys have a place in Delhi’s scene
Delhi’s food scene even more vibrant and as they contribute to the harmonisation and
diverse. The Deccani influences on the gosht enhancement of flavours. They serve as a
ki chutney are unique. reminder that food’s not about nourishment
The Mir Bakawal (Chief Taster and but also about delving into and appreciating
Head Cook in the Royal Kitchen) the rich tapestry of history, culture and taste.
While discussing Delhi’s journey, it is Zaiqa E-Hindi hun main,
crucial to acknowledge the heroes behind Chutney naam hai mera.
the scenes who play a significant role in Dekh mera zauq-o-shauq
shaping its cuisine. Mir Bakawal, the talented
head chef for creating and innovating with I am Hindi by taste
chutneys, carries the task of preserving these Chutney is my name
condiments’ legacy while also introducing Discover my pleasure and delight

88 | UPPERCRUST | JUL-SEP 2024