Loknath wali Meethi Lassi (Sweet Yogurt based drink)

Photo and Recipe Courtesy: Dr. Debarshi Chatterji

I think amidst the mock tails and varieties of smoothies and iced coffees, Lassi is a welcome respite. You will be surprised to know that all that delicious flavor comes at a very little effort and money. It is indeed healthier than the fancy sugar loaded drinks and creates a very homely even rustic impression. Lassi is assured to make everyone happy with its creamy yummy flavor. If you are organizing a little summer party for your friends, there can be nothing better than a refreshing glass of lassi. Plus, it also goes very well with any hot and spicy dishes because it instantly soothes your mouth. 

(Photo features: Lassi with Debarshi’s Amuse Bouche)

As I wrote in my article ‘Lassi and Namkeens of Loknath’, lassi is a drink prepared with yogurt, sugar and rose water. It is sometimes also served as a savory drink or flavored with fruits and nuts and speaking of nuts, I am absolutely nuts for this drink. I love yogurt! and this is ‘The Perfect Summer Drink’ for me. As soon as you lift the glass, a hint of rose water fills up your senses and the very first sip is so relaxing and cool that it just makes you forget all the heat and sun. It works wonders believe me.

I think Lassi tastes absolutely divine and silky on the tongue. Its consistency is thick somewhere between milk and a milkshake. I am sure there are hundreds of version of this delicious beverage but somehow I always love the Lassi served in the Loknath Gali of my hometown (Allahabad) where it is served in a clay cup and topped with a layer of heavy cream (Rabri). Lassi is best enjoyed with snacks (like Samosas and Chaat) or after a heavy lunch (Chole Bhature or yummy Parathas). Because of its easy preparation it is widely sold in almost all the restaurants in Northern India. 

Lassi is also a great way to use up any leftover yogurt. If you don’t have any rose water, try adding some fruit in it for flavor. Debarshi prepared strawberry lassi for our recent get together party and it tasted really good. A cool glass of lassi on a hot summer afternoon is an absolute bliss and if you have also faced the wrath of sun on a humid day you will know what I am talking about.

My mom prefers to make yogurt at home because it is economical and fresher than the store bought ones however, I prefer to get a fresh yogurt container from a good grocery shop (saves time) and you can of course opt any method you seem fit. 

So try this creamy sweet drink today and let me know how it turns out. 

Ingredients:

• Plain Yogurt - 1 ¾ cups 
• Ice - 6 cubes, crushed 
• Ice Water - 1 ½ cups 
• White Sugar - 2 teaspoons 
• Salt - 1 pinch 
• Rose Water – a splash

For garnish (optional):

• Whipped Cream – 1 cup
• Pomegranate Seeds – 3-4 tablespoons
• Mint Leaves – a handful, washed

Directions:

You don’t need a stand mixer or hand mixer for this. Lassi can be easily prepared by using a big whisk. It wont even take a lot of time to blend everything together. However, if you are preparing quite a few glasses a gadget (like a stand mixer or hand mixer) will definitely help.

• Whisk the Yogurt and Ice Water together. 
• After 2-3 minutes, add the Sugar and Salt. 
• Mix the crushed Ice and Rose Water. 
• Continue whisking till the mixture looks frothy and creamy. 
• Pour the Lassi in tall glasses and enjoy.

To garnish:

• Pipe the whipped cream on the cool Lassi and sprinkle some Pomegranate Seeds over it. Stick a Mint Leaf in the cream and voila!

Tips:

• Refrigerate and enjoy the cool Lassi for up to 24 hours.
• Substitute Sugar with Truvia or Splenda and enjoy this delicious drink with low calories.

Recommend Reading:

• Lassi and Namkeens of Loknath
• Allahabadi Fruit Cream
• Allahabad - The City of Good Food
• Debarshi’s Alu ka Paratha (Fried Bread stuffed with Potatoes)
• Methi Saag Paratha (Fenugreek leaves fried Flat Breads)
• Un-Sweet Tea
• Pineapple and Banana Smoothie
• Avocado Smoothie
• Avocado Strawberry Smoothie
• Debarshi’s Amuse Bouche
• Pyaz Ke Pakore (Onion Fritters)
• Samosa (Spicy Potato stuffed Pastries)
• Meethi Chutney Matar Phulki
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Alu Cutlet (Crispy Shallow Fried Potato Patties) 
• Mathri (Savory Indian Cookies)
• Masala Kachori (Indian Puffed Bread with Spices)
• Chole Bhature (Chickpea curry with fried bread)
• Make Homemade Butter from Spoiled Cream
• Rose Water – a touch of freshness
• Rabri (Clotted Cream in Condensed Milk)
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Besan Mathri (Deep Fried Flaky Gram Flour Cookies)

Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)

Photo courtesy: Dr. Debarshi Chatterji

Recipe Courtesy: Mamma (Sumita Moitra)

As I wrote in my previous article (Meethi Chutney Matar Phulki), I decided to prepare some yummy Chaat at home from scratch. The idea was to have a fun evening with our favorite Indian street foods. 

Every Chaat lover knows that Phulki is just a start, you have to continue the lip smacking journey with some delicious Tikiya and who else can give me a perfect Tikiya recipe other than my mom? For those who don’t know, enjoying a plate of hot steaming Chaat with your mom, sister or girl friends is another heavenly experience. Those few minutes when no one talks, other than the occasional requests to the Chaat wala, ‘bhaiya thoda aur chutney de do’ (brother, can you please add some more chutney in my Chaat?) and once everyone finishes eating, the planning for the next Chaat meeting starts. I think it’s amazing how our heart can feel so content just by eating a few plates of street food which are normally the most inexpensive foods you can ever find.

Now, I have tried other recipes of Alu Tikiya before but my mom’s recipe is easy and quick. All you need to do is boil and grate the potatoes and mix it with a little flour which will help to bind together the potatoes and make a nice round patty. The flour will also absorb the extra moisture of the potatoes. The patty will be prepared by shaping the potatoes in a round shape and patting them down a bit to flatten them. After that they are fried twice and served hot. 

When ready to serve, arrange all the ingredients (Chutney, Yogurt, Onion, Masala and Alu Tikiya) in different bowls on the table so that everyone can assemble the final dish themselves as per their liking. I do hope that you will also enjoy this dish as much as we did.

Ingredients:

• Potatoes - 2, cut into halves, washed, boiled, drained and peeled
• Salt - to taste (about ½ teaspoon)
• Oil – to fry (about 2 ½ cups)
• Green Chilli - 2, chopped
• All Purpose Flour – about 2-3 tablespoons, or as required

Serve with:

• Plain non-fat Yogurt – 2-3 cups, whipped
• Chutney – Hot Mango or Tamarind, ½ cup
• Onion – ½ cup, chopped finely
• Masala – Recipe in the Phulki article
• Matar – Recipe in the Phulki article

Directions:

• Let the potatoes cool down completely. 
• Grate the potatoes using a grater.
• Mix the Salt and Green Chilies in it.
• Mix a tablespoon of Flour in it. If the mixture feels sticky, add some more flour. You will see the texture changing. The flour will start absorbing the extra moisture.
• Start rolling the balls. Apply a little oil on your palms, this will help you to roll the balls easily without sticking the potatoes all over your fingers. 
• Once you have rolled all the balls, start flattening them and smooth the sides so that they don’t crack. The flour will make the patty look smooth.
• Heat a skillet over medium high heat. Add 2-3 tablespoons of Oil in it.
• After a minute, start adding the patties in it in a single layer. Do not over crowd the skillet, add only 5-6 patties at a time.

• Carefully turn each patty over with a spatula and cook the other side until they look reddish golden in color then transfer them on a paper towel.
• We will fry them again later, 5-10 minutes before serving so that they are hot and taste crispy and not greasy. Heat a wok over high heat. Add about 2 cups of oil in it.
• Press the patties lightly with your palm so that they flatten even more. Be careful not to break them.
• Drop the patties (carefully) in the oil and fry them till they are reddish brown in color and crisp up.
• Serve them with Yogurt, Matar, Onion, Chutney and Masala.

Tips:

• Use the leftover Alu Tikki (if any) to prepare delicious sandwiches or burgers. Use Cilantro Chutney or ketchup with onion rings to add more flavor.
• Check my article on Meethi Chutney Matar Phulki for the recipe of Matar and Masala.
• Once you drain the potatoes and peel them, you can leave them in the colander on your kitchen counter for a while. This will dry them up automatically.
• Different potatoes develop different textures when boiled. Increase or decrease the amount of flour accordingly. The purpose of adding the flour is to reduce the stickiness of the grated potatoes.
• Use russet potatoes.
• Use a grater.
• You can use the same skillet to re-fry the Tikiyas, no need to use the wok and less to wash!
• When serving to guests, fry the Tikiyas before hand and keep them warm and crisp by placing them in an oven safe dish. Heat the oven to the lowest temperature (170 degrees F) and place the Tikiyas inside the oven. When ready to serve, they will be just as warm and crisp as if they have been freshly fried.

Recommended reading:

• Allahabad - The City of Good Food
• Pyaz Ke Pakore (Onion Fritters)
• Lassi and Namkeens of Loknath
• Dhania Chutney
• Samosa (Spicy Potato stuffed Pastries)
• Meethi Chutney Matar Phulki
• How to Deep-Fry food with Confidence?
• How to check if the oil is hot enough to fry
• Kitchen essentials: Utensils which come handy
• Tamarind Chutney – sweetness with tang
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• My Cheap and Delicious Cheese Plate
• Alu Cutlet (Crispy Shallow Fried Potato Patties)
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Namkeen (Savory Deep Fried Indian Snacks)
• Plum Chutney
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Baked Cumin / Nigella Seeds Namkeens
• Egg Devil (Bengali recipe of Croquettes with egg and minced meat/ Indian Scotch Eggs)
• Masala Alu (Spiced Potatoes)
• Vegetable Cutlets

Allahabad - The City of Good Food

In my article on Lassi and Namkeens of Loknath, I have mainly focused on one particular place – Chowk and its specialties – Lassi (yogurt based drink) and Namkeen (savory snacks). However, these weren’t the only things I enjoyed during my home trip. Allahabad has dozens of good restaurants and food items and if you are planning to visit this amazing historical and cultural city, I should give you a list of all the good food I enjoyed, so that whenever you are there, you make the most of your trip. Remember good food completes the experience of a great trip. So here are a few yummy dishes which I enjoyed with my family.

My parents gave me a surprise treat at the Grand Continental Hotel in Civil Lines and this photo features Goat Biryani. Biryani is a main course dish and is often served with a yogurt raita. It mainly consists of rice and meat but its preparation is an art in itself. I will just give you a summary as in our home Debarshi is the master chef of Biryani. I have seen him preparing rice and meat separately and mind it they are cooked Al Dante. This step is very important as they are then layered alternatively and slow cooked for some time. The result, delicious perfectly cooked meat and fluffy rice grains. Biryani is always prepared with Basmati rice which is a long grained and flavorful rice.

Now I have to tell you, there are different versions of Biryani all over India but I like the Awadhi version of Biryani which is prepared in Allahabad. Also it will be interesting to point here that in India you can also find vegetarian versions of all the dishes. So if you are a vegetarian yay for you! there are tons of options to choose from and believe me I am only starting.

If you are in Allahabad, you must have some Chaat. Chaat is basically street food though nowadays it is not only prepared by the street vendors but is also served in several restaurants and even in weddings as appetizers. During my last three years in the U.S I have had Chaats in quite a few Indian Chaat cafes of Atlanta, San Jose and San Francisco. However, is it possible for a chatori (a person who loves to eat Chaat) like me to go to her home town and not have some delicious Chaat? Amidst my jet lag and stomach upsets whenever I was well I used to go out with my sister and enjoy some tasty Chaat from the local vendors. This photo features Karela (these are crispy chips prepared with a dough of all purpose flour and served with yogurt, Matar, onions and spices), Alu Tikiya (mashed potato mixed with spices and sometimes filled with paneer or lentils and shallow fried, they are served with Matar, chutney and onions), tomato for preparing Tamatar (another dish prepared by sautéing tomato pieces with cumin seeds and the Alu Tikiya dish. The tomato is cooked and mashed in the dish and spices like cumin powder are added, this is then garnished with some yogurt and cilantro) and one thing which is missing from this photo is my all time favorite – Phulki (these are like small deep fried puffed breads and these are served either with Jeera Jal or with Chutney Matar).

Photo features: Phulki with sweet and tangy chutneys and at Atlanta’s Chaat Café, its served with sprouted grains and mashed potatoes.

Hmm... lots of new sides and they all sound so tasty, right? let me tell you what all these yummy sides are:

Chutney – prepared by grinding Cilantro, Green Chilies and some spices with a little water. Also sometimes there is a version of sweet chutney served with the Chaats and it is prepared by boiling Tamarind and Jaggery. The mixture is then strained and used as chutney. The sweetness of Jaggery cuts the tartness of tamarind creating a yummy combination of flavors.

Matar – these are dried Peas. Yes, the regular green sweet peas are dried and used for this dish. You can find these in the Indian stores. Matar is prepared by boiling the dried peas with a pinch of baking soda, turmeric and salt.

Jeera Jal – Jeera means Cumin and Jal means water. This cool beverage is prepared by mixing cold or normal water with Cumin Powder, Black and White Salts, Tamarind or Lemon Water with a little Mint paste. This is a cool refreshing beverage and is often served as a summer drink in India.

Jaggery – This is cane raw sugar. In India many sweet and savory dishes are prepared using Jaggery instead of sugar. Its always available in the shape of a block and is golden brown or dark brown in color. Its considered to have health benefits as it helps in digestion. Growing up I have seen my grand ma and parents consume Jaggery on a regular basis. It is eaten like dessert (last course) often with a bowl of milk. 

Now let’s move on to another of my favorite snacks – Samosa. This is a deep fried pastry filled with spicy potato and sometimes peas. Samosas have their own versions in every state of India but its unique triangular cone like shape remains more or less the same. Although nowadays we get many versions of Samosas (filled with meat, paneer or lentils) my favorite is the traditional one where the filling is made of fried mashed potatoes and spices. I love the Samosas of Allahabad as they have the perfect crust and filling ratio. Because of their small size they are super crispy. The crust holds the filling perfectly and it doesn’t crumble with the first bite. Samosa is the most popular street food during rainy season. I have enjoyed many such Chai (Tea) Samosa party with my friends. Its an ecstatic feeling to watch the rain pour down while gossiping and eating a hot crunchy snack. Samosa is usually served with the green Dhania (Cilantro) chutney although sometimes it is also served with a tart Tamarind Cilantro Green Chili chutney.

This is another good restaurant where I went with my sister and parents. This is not a super expensive place but the food is great. The name of the restaurant is Dilli Galiyara and the best part is, it is inside a mall with a movie theater which was obviously a convenient option for me. I often used to go to the mall to do some shopping and having delicious Indian food always makes me happy. This photo features Paneer Tikka and Chicken Chow Mien. Chow Mein is a pasta based dish. The pasta is fried on a medium- high heat with the vegetables and chicken. It is then flavored with soy and red and green chili sauces. As you can see, we have plenty of vegetables in the chow mein like Carrots, Cabbage and Bell Peppers. Chinese cuisine in India has been developed to suit the taste and flavor pallets of Indians. Its called the Indian Chinese cuisine because its an adaptation of the Chinese cuisine and believe me it tastes totally different than the Chinese foods we enjoy in the U.S. In India, Chinese dishes have a huge variety of vegetarian options as well like Paneer Manchurian, Chili Paneer or Schezwan Paneer to name a few.

Now let me tell you about Paneer Tikka. Paneer is fresh cheese and as I have written in my previous articles is very different from Tofu. Prepared with curdled milk, Paneer should be handled with care and consumed fresh. Paneer tikka is a Tandoori dish which means it is prepared in a clay oven. This creates a smoky fragrance in the dish and brings a charred look. Paneer Tikka is usually served as an appetizer with a mint chutney. It is a widely popular dish served in parties and weddings.

And while you are in Dilli Galiyara, don’t forget to order the Sundae from them. It’s the perfect way to end a delicious meal. For those who don’t know, Sundae is an ice cream dessert decorated with a syrup and toppings like nuts, fruits or whipped cream.

Now let’s move on to serious desserts. This photo features Cakes from one of the most popular bakeries of Allahabad – Paradise. This is my go-to place for any delicious dessert. You can see that the cakes have been specially labelled as “Egg Cake” and that is because many cakes are also prepared eggless for the vegan (vegetarian) population. The sweet treats are endless and I for one get absolute mesmerized with all the options. Some of the cakes in these shelves are: Fruit Trifle, Black Forest and Chocolate Fantasy.

I think it will be correct to say that Indian pastries bear a remarkable similarity with French pastries. We realized this when we went to the Amelie’s French Bakery and Café in Charlotte, North Carolina. They had the exact soft pastries topped with whipped cream, chocolates and fruits. Indian pastries are actually very different than the American muffins and pies and you should definitely give it a try. So let’s see what’s on these shelves, I see Black Forest, Pineapple Exotic, Éclairs, Exotic Truffle and Mango Toon pastries.

You can also find all sorts of breads and cookies in this bakery. Burgers, Sandwiches, Pizza and my favorite – Patties. Patties are prepared by filling a dough parcel with cooked vegetables or meat. The filling is pre cooked with spices and the parcel is then baked crisp. The flaky crispy dough tastes very much like a croissant. 

I was so happy to go to this old bakery with my sister and Debarshi. We shared a couple of sweet and savory dishes and went back home happily.

There are a lot of places in Allahabad with tons of great food and I hope you will enjoy these yummy dishes whenever you are in my hometown. 

Remember “People who love to eat are always The Best PEOPLE”.

Recommended Reading:

• Lassi and Namkeens of Loknath
• Cafe Bigboxx, Allahabad
• When my Mom cooks for me (Yay!)
• Chow Mein recipe
• Amelie’s - French Bakery and Café, Charlotte, North Carolina
• Samosa (Spicy Potato stuffed Pastries)
• Alur Bora (Mamma’s Potato with Garlic fritters)
• Meethi Chutney Matar Phulki
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)

When my Mom cooks for me (Yay!)

When my Mom cooks for me (Yay!)

After coming back from my long awaited India trip whenever I tell anyone that I went to visit my parents after a period of three years, their first reaction is, “Wow‼ three years is a long time!” and this is immediately followed with the question, “So, what all did you eat there? Did your mom cook all your favorite dishes?”

Well obviously, there were a lot of dishes on my list specially the comfort foods cooked by my mom. I knew that I will have a serious jet lag followed with health issues (like an upset stomach and fever) which are common due to the change in air and water. Hence I told mommy that I would like to eat simple home cooked meals for at least the first few days. I have to say, there is something special about the meals prepared by my mom, they just make me feel so warm and loved. Every bite is like reliving childhood and brings to mind all those happy memories we shared as a family. Even a simple rice and dal tastes great when we are eating it together.

I feel there is something nostalgic about my mom’s cooking. She does not use too many spices nor does she have any secrets, in fact she is always willing to share her recipes with everyone. Still, every dish prepared by her just seems special. So here are a couple of dishes she cooked specially for me which I will be missing till my next trip.

So, I have to admit, personally I am not a big fan of Peanuts. I like fried peanuts as a snack but I just don’t enjoy the fragrance of peanut in my food. However, when mom prepared this tasty Pulao I couldn’t refuse it. Now let me tell you first what a Pulao is, because it is totally different from fried rice. To prepare Pulao, uncooked rice is fried in Ghee (clarified butter), spices and vegetables and then cooked by adding water. Pulao is always cooked Al Dante and hence it’s important to measure the quantity of water and use a good quality rice like Basmati which is a long, slender and aromatic rice. When cooked properly each grain of the rice will be soft, fluffy and separate from each other. My mom added Nutrella chunks, Peanuts and Coconut slices in this Pulao and it tasted amazing.

This photo shows Pea Pulao with Paneer curry. Now that you know what Pulao is let me tell you about Paneer. This may look like tofu but is way tastier than it. Yes, it’s calorie rich as well but hey I was on vacation! It is also worth mentioning here that Paneer can be easily prepared at home by curdling whole milk with a food acid like lemon juice. This process helps to separate the liquid from the curdled milk which you can then drain on a cheesecloth. The excess water is then squeezed out and the cloth is tightly twisted to make a ball shape. You can put some heavy pot on top of the the cloth so that the Paneer holds a perfect shape. 

In India, dairy products are readily available in all the grocery shops so usually people go for the option of buying fresh Paneer from the market, instead of preparing it at home from scratch. My mom gets it from the Loknath Gali in Chowk which is famous for its dairy and grocery items. 

Paneer curry is a simple curry prepared with potato, paneer, tomato and a couple of spices and it goes very well with the Pea Pulao. It is also used to prepare a variety of other dishes – Fritters (Paneer Pakoras or Cutlet), Curries (with Spinach - Palak Paneer, with Peas - Matar Paneer, with Creamy Buttery Sauce - Shahi Paneer, sautéed with Mixed Vegetables - Kadai Paneer, Chili Paneer), Barbequed (Paneer Tikka), Parathas (Paneer Paratha), Pulao (Paneer Pulao or Biryani) and Bengali Sweets like Roshogolla or Chanar Payesh (Paneer Pudding). Paneer tastes best when consumed fresh, it has a delicate texture, soft and moist. It should be handled gently while cooking as it easily crumbles under pressure. 

I know I haven’t been able to click a good photo of this yummy dessert but believe me its something which I truly miss. We usually eat different types of Indian sweets, muffins and cakes but Custard is a dessert which I ate almost after 3 years. To prepare Custard from scratch is a tedious and delicate task. It is prepared with milk, cream and eggs and even a slight change in temperature curdles the milk thus ruining the entire dish. In India we have a ready made Custard powder (available in the grocery shops) and my mom always uses it. The powder contains all the necessary ingredients for making Custard (like sugar, dried milk powder, corn flour and vanilla extract for the taste). Although this mix contains milk powder, my mom always adds the mix in hot milk instead of water which brings that milky, creamy taste. Because of the large vegan (vegetarian) population in India many products (like the Custard powder) are also sold eggless.

If you like to eat desserts but like them mildly sweetened and creamy then Custard is a very good option for you. My mom makes her special Fruit Custard in which she adds different varieties of fruits and nuts and it tastes just like childhood (filled with sweetness).

She also prepared a ton of my other favorite dishes like Chow Mein, Alu Pakoras, Sandwiches and Fish Curry and now I am just counting days till my next trip when I will be able to enjoy all my favorite dishes again.

More dishes in my next article, in the meantime, eat good and stay healthy.

Recommended Reading:

• Lassi and Namkeens of Loknath
• Paneer Alu Pulao (Rice with Fresh Cheese and Potato)
• Matar Pulao (Yellow Rice with Peas)
• Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)

Lassi and Namkeens of Loknath

Today I am going to share two of my favorite food items – Lassi and Namkeens and one of my favorite go-to places to have them – Loknath.

This creamy milky beverage is called Lassi. It’s a yogurt based drink and it can be savory or sweet. Some restaurants also sell flavored Lassi like Mango Lassi. The savory Lassis are often prepared by mixing spices in them while the sweet Lassis often have a spoonful of cream or nuts topped on them. As I have mentioned earlier, my home town – Allahabad is famous for street foods and they are usually served in the traditional way. This photo shows sweet Lassi served in a clay cup. Now this clay cup is handmade on a pottery wheel and is not only environment friendly but also instills an earthen smell in the drink. I asked the shop keeper not to add any extra sugar in my Lassi but I couldn’t refuse the dollop of heavy cream on top.

(Photo shows from left: Yogurt for making the Lassi and Rabri used for topping)

Its such a sweet comfort that some things in life never change, for example the Loknath Gali in Chowk. Every time I go there, its like reliving all my happy childhood memories. Since I wanted to do things the exact same way, my mom and I took a rickshaw to Chowk and spent the entire ride chatting with each other and pointing all those shops where we used to shop. Now for those who don’t know, a rickshaw is a light three-wheeled cart attached with a cycle. The driver rides the cycle and the passengers sit in the cart. It usually has a hood to protect the passengers from the heat or rain. 

Now back to the topic, Chowk is one of the oldest areas of the city, packed with businesses. You can literally find everything there at whole sale prices but my main attraction has always been the food. Loknath has the smell of delicious food in the air, you can smell all different types of spices, pickles and sweets. Somewhere someone will be frying Kachoris or making delicious Bhature, walk a little further and you will smell all kinds of Mithai (sweets and desserts). In short, you will find some of the most yummylicious foods in this street. We did some shopping and then went straight to my favorite shops of Lassi and Namkeens.

Why are these cookies piled up in huge heaps? Well for starters these are not cookies but Namkeens. Now let me tell you what this word means: Namkeen comes from the Hindi word Namak which means salt. So it basically says savory snacks.

You must have had Samosas or even Mathris from the Indian restaurants or Chat cafes, they are also available in ready made packets in the Indian stores. If you like snacking on Indian Namkeens you have to go to this savory paradise. They have all kinds of snacks like Papri, Mathri, Kachori, Khasta (a puffed pastry made with a filling of lentils) etc. Another special item of these Loknath shops is Samosa. Normally you will find Samosas with a potato filling about medium in size but Loknath’s Samosas are prepared with a filling of lentils and spices and are smaller in size. They are called Masala Samosas and are fried in Ghee (Clarified Butter) which brings an intensified silky, rich buttery taste. All the Namkeens are freshly prepared everyday and you can store them at room temperature for about a week, believe me they don’t go bad.

Now I know you must be thinking, all this sounds really good but why should I go to Allahabad just for the Lassi and Namkeens? Let me tell you, Allahabad is not only a food paradise but also a place of historic and religious significance. There are lots of places to see and lots to eat and not only Lassi and Namkeens, Loknath is also famous for other dishes like Chat, Dosa (a type of Crepe made with fermented batter of Rice and lentils), Chow mein, Rabri (this is prepared by thickening the milk so that it has lots of cream in its layers), Paan (made by filling Betel leaf with Areca nut or Supuri and sometimes Tobacco, Fennel Seeds and Mints, it is very popular in Bengali families and is often chewed after meals as a mouth freshener), Sambar Bara (Sambar is a Vegetable and Pigeon Pea Lentil Curry served with Bara which are doughnuts made with a batter of Black Gram Lentils) and varieties of Dalmoths (this is a savory dry snack made with crispy fries of Gram Flour batter and sometimes lentils, it is usually a combination of Fried Peanuts, Puffed Rice and spicy tangy spices). 

(Photo shows from left: Khoya and Paneer)

Locals also go to Loknath for their day to day grocery shopping for spices, fresh produce and milk products like Paneer and Khoya (prepared by thickening and drying whole milk in an open pan, Khoya is often used for preparing desserts and puddings). 

This yummy food list is almost never ending but I don’t want you to take my word for it. So plan a trip to Allahabad and make sure you are going to this Loknath Gali for all the yummy food especially for the cool Lassi and Namkeens.

Recommended Reading:

• Meethi Chutney Matar Phulki
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Rabri (Clotted Cream in Condensed Milk)
• Cafe Bigboxx, Allahabad