Chef Sweety Singh is all for slow-cooked meals, which have been a huge part of our culinary traditionThe magic of slow cooking

Sheetal

With streets being mirrors that reflect the story of a city’s evolution, it’s the street food that encapsulates all the history. Think Old Delhi, and you are immediately transported to the gastronomic treasures it holds, the lanes of chaats, crispy paranthas, succulent kebabs and sinful sweetmeats. For a city with a history as storied as Delhi, there are many secrets, gems and cultural marvels spread across its map. “While today’s Delhi is at par with any leading metropolis in the world, its soul and true essence breathes in the gullies of Purani Dilli,” says the veteran guest Chef Sweety Singh.

“The magic lies in slow cooking,” says Sweety Singh and adds, “If we look back at our history, our grandmothers used to work on chullah and cook meals on very slow flame. Every recipe included in the buffet took lot of time to get ready and are resultant of charcoal cooking. In our daily life, it’s impossible to enjoy the authentic taste of slow cooked meals and I tried to serve these healthy and delicious meals to the people of Chandigarh.”

He further adds, “Sanjha chulha or common community kitchen with a clay oven (tandoor) in the centre was a part of Delhi’s social culture especially for immigrants and refugee communities travelling to the city. While the culture in the city has evolved and modernised, the tandoori and tawa style of cooking still exists in the streets of Old Delhi.”

Confessing his love for food, Sweety Singh aka Harjinder Singh explains how he was never aware of his cooking skills until his local restaurant was called one of the best in Delhi. Banking on the old recipes of his father and constantly reinventing and mastering them led him to earn a name ‘Sweety Singh’ from Diwan Gautam Anand, then GM of ITC Hotels. He adds, “My father’s Meat Ka Halwa was famous among locals and I have incorporated that dish in this food festival as well.” Another gem from the dessert menu is the traditional Kesari Kheer, set and served in the traditional kulhad.

“I tried to bring the quality meat and spices from Delhi itself to not to mess with the local flavours and the Executive Chef JW Marriot, Japvir Vohra helped me in achieving it since he himself comes from Delhi.” Much like how Delhi’s history has been shaped by mighty kings and emperors, the delightful spread for this festival has been shaped by ‘Swaad De Badshah’, Executive Chef Japvir Vohra of JW Marriott Chandigarh and Guest Chef Sweety Singh

Japvir says, “From all the winter dishes of the region to non-vegetarian cuisine which is Delhi’s speciality, one cannot give this festival a miss. Desi ghee and nuts-rich food in winters is important as our body is able to digest those extra calories in winters.” One advice from expert chef, “Always eat seasonal which we often ignore owing to the availability of everything whole year.”

Relish street favourites from Purani Dilli like stuffed paranthas, a trademark from the world famous Paranthe Wali Gali to the popular chaats— spicy, sweet and sour, Japvir adds, “Like every shop in Delhi has their own flavour, we tried to catch the essence of those street food through our own spice mixes and proportion of each spice in every dish is important to get that similar taste.”

Delhi is a melting pot for different cultures and its dishes of the likes Changezi Chicken, Marwadi-style Khasta Kachori, the traditional slow-cooked Punjabi wonders including Dal Makhni, Sarson da Saag and Pindi Cholle, which has its root in Rawalpindi says the same. Add to this, traditional recipes from the Tandoor and Tawa, the ‘Purani Dilli Ka Zaika’ food festival will well and truly transport into many eras over a delightful dining experience.

Amongst the dishes fresh off the tawa or flat iron pan, a must try is the Tawa Pulao, a popular take on Biryani, Tawa Brain Masala, a favourite winter dish amongst Delhiites and much more.

On till December 22 at The Café@JW, JW Marriott