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“The Delhi Walla is a great website for offbeat views of the city.” “The Delhi Walla is the most compelling guide to India’s capital.” “The Delhi Walla is an excellent Delhi website with news and views about the city.” The Rough Guide to Rajasthan, Delhi and Agra “The Delhi Walla has the knack of bringing out the unusual from the usual, and presenting the city in a different light.” “The Delhi Walla spends his time in Delhi’s most obscure streets looking for endangered chaiwallahs making tea or other cultural touchstones.” “The Delhi Walla is an excellent resource for ‘alternative’ Delhi.”
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“The Delhi Walla shows an offbeat view of Delhi.” Mayank Austen Soofi compulsively publishes texts and photos on his website, Facebook and Instagram. Mayank is also a daily columnist for Hindustan Times newspaper, and the author of ‘Nobody Can Love You More: Life in Delhi’s Red Light District’ (published by Penguin) and the four-volume ‘The Delhi Walla’ guidebooks (HarperCollins). By exploring and documenting the streets, buildings, houses, cuisines, traditions and people of Delhi, his work is also an attempt to give the megalopolis an intimate voice, and to capture the passing of time in this otherwise restlessly changing city. Every day, Mayank walks around the city with his camera and notebook to track down the part of extraordinary that exists in the seemingly mundane aspects of urban lives. Since 2007, Mayank Austen Soofi has been collecting hundreds of stories taking place in Delhi, through writing and photography, for his acclaimed website The Delhi Walla. “The Delhi Walla is a celebration of the food, culture and books of India’s capital.” “The Delhi Walla is a one-man encyclopedia of the city.” “The Delhi Walla is one of the city’s best-known flâneurs.” With 2,748 posts (plus over 19,500 images on Instagram), it (The Delhi Walla) features the Delhi you should see, the Delhi that you never see, the Delhi that lies forgotten and sometimes even the Delhi that will come to be. “… Mayank Austen Soofi is street-spiritual as well as funny, engaging and wise.” He has been passing in and out of the same neighborhoods for more than a decade, documenting the minutest social and cultural changes… “–The New Yorker “Soofi says that Proust is his favorite writer, and his project has, over the years, taken on an increasingly Proustian quality. The blogger is a devotee of Sufi Saint Hazrat Nizamuddin Auliya and Author Arundhati Roy Where Naivedyam, Hauz Khas Village Time 10.30 am to 11 pm Nearest Metro Station Green Park
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A visitor from Chennai, however, may find it exotic. Since the stuffing is so soft and melt-in-the-mouth, paneer dosa seems order made for the toothless. The pungency of the sambar and the cooling rawness of the coconut chutney are still the same but used to the time-tested partnership with potatoes, the flavours get underwhelmed by the milkiness of the paneer. The menu presented by the mundu-clad stewards at Naivedyam, the south Indian speciality restaurant (since 1996) in Hauz Khas Village, includes paneer dosa, which is now served in many other south Indian eateries in the city.Īccompanied by two additional chutneys, chilli-mint and tomato-garlic, the crisp dosa encloses a juicy red mound of paneer, thoroughly scrambled with chopped tomatoes. The more justifiable complaint is that the capital’s south Indian culinary map is limited to the snack-like uttapam, vada, upama, idli and dosa.Īpart from sometimes filling dosas with spicy samosa stuffing, the only noteworthy adaptation Delhi has created is in replacing the potato with paneer, the most abused ingredient of North Indian vegetarian cuisine. Although the Delhi dosa is similar to its homeland version in Chennai, some sulky purists complain that the sambar has too many vegetables or too little dal. The classical masala dosa – so pervasive across the country that it could be termed India’s national dish – is stuffed with spiced mashed potatoes and served with little bowls of sambar and coconut chutney. Delhi has not succeeded in corrupting the dosa, the south Indian pan-fried dish of urad dal and rice batter.