http://pakistaniat.com/2008/01/22/pakistan-food-made-in-china-samosa-and-paratha/ Pakistan. Pakistani. Pakistaniat. Fri, 26 Feb 2010 19:10:54 +0000 hourly 1 https://wordpress.org/?v=6.3.7 http://pakistaniat.com/2008/01/22/pakistan-food-made-in-china-samosa-and-paratha/comment-page-9/#comment-197545 Fri, 26 Feb 2010 19:10:54 +0000 http://pakistaniat.com/2006/09/14/made-in-china-samoosa-and-paratha/#comment-197545 Adaab, thank you for your wonderfully entertaining culinary repertoire, kya ghazab ka combination hai – shair recipes aur tasveerein – perfect restorative for a snowed in new yorker. You have such gift for witty humourous narration, thank you for the vivid descriptions

]]> http://pakistaniat.com/2008/01/22/pakistan-food-made-in-china-samosa-and-paratha/comment-page-9/#comment-132174 Sun, 27 Jan 2008 15:25:55 +0000 http://pakistaniat.com/2006/09/14/made-in-china-samoosa-and-paratha/#comment-132174 Before eating anything made in china get it tasted for mercury,lead,MSG,and other “healthy” ingredients. Why eat food wrapped in plastic when you can get the real thing, in this case samosa, freshly made?

]]> http://pakistaniat.com/2008/01/22/pakistan-food-made-in-china-samosa-and-paratha/comment-page-8/#comment-131903 Sat, 26 Jan 2008 21:14:46 +0000 http://pakistaniat.com/2006/09/14/made-in-china-samoosa-and-paratha/#comment-131903 on the subject of samosas…i can’t forget the tiny ones i had at a “bania” wedding some aeons ago…they were stuffed with peas and fried in asli ghee…
then the samosas that u get in delhi’s chittaranjan park ..the bengali heart of the city are called ” shingara” and are stuffed with a distinctively flavoured aloo and phool gobhi filling.
chandni chowk is famous for its jalebis – made once again in desi ghee , thick and fat and dripping with syrup. i couldnt handle it – used as i am to crisp, light ones..fried in oil.
there is the natraj dahi bhalle waala who is supposed to be a legend. i did try his stuff but it seemed pretty ordinary. the bhallas were tasteless..the saunth chutney was good but not exceptional.
the paranthe waali galli was an amazing discovery since me and a gang of friends headed there after a three hour long heritage walk on a sunday winter morning.
with over 70 different types of paranthas – sweet, savoury and salty it was amazing to say the least. the paranthas were deep fried not shallow roasted on a tava. and none of us fell sick. four of us polished off 12 paranthas !!
an interesting fact that not many know is that chaat paapdi was invented some time in mughal times to keep people cool in summers !!

]]>