Few people know who Daulat was but everyone knows the delicate-as-dew chaat that takes over Delhi's Shahjahanabad street during winter. It is known by many names across North India—Nimish (traditional dishes) in Lucknow, malai makhan in Kanpur, malaiyyo in Banaras and Daulat ki chaat in Delhi—this sweet, snack has been tasted for centuries and it is a great example of the ingenuity of Indian and mithai Walas.
It gives a magical concoction of froth, saffron, mawa, bura (raw sugar) and dry fruits. Prepare with fresh creamy milk that is traditionally chilled in the winter dew overnight, this season especially is hand-churned for hours to clouds of foam, which is collected in a platter (paraat) and stored on ice to retain its taste and texture for the morning. Old Delhi is the best place to sample Daulat ki chaat with multiple carts spread all over the walled city offering the freshest versions of it all winter. We talk to notable food people in Delhi and ask them to share their personal favourite spots to sample Daulat ki chaat.
Chandni Chowk “Just as well that Daulat ki Chaat vendors can always be found in the intersection between Kinari Bazar and Parathe wali Galli. The first time I tried this winter delight, I felt let down: I kept waiting for a solid mouthful, not realising that Daulat ki Chaat (a singularly misleading name, if ever there was one) consisted entirely of froth and foam. What exactly the morning dew had to do with this barely sweet, slightly scented foam, I could not understand. After all these years of making the trek to Chandni Chowk to feel the tickle of foam on my palate, I feel profoundly glad that solid mouthfuls are not part of the equation, and all you get to ingest is morning dew disguised as magic.
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