PARANTHEWALI GALI

ORIGIN & POPULARITY

CONTENTS…• WHEN IT ALL GOT STARTED…• NEED OF IT…• POPULARITY…• ORIGIN OF PARANTHAS…• TYPES OF PARANTHAS…• ATTARACTIONS…• PERSONAL OPINION…• BIBLIOGRAPHY…

When it all got started…• Paranthe Wali Gali is the name of a narrow street in

the Chandni Chowk area of Delhi, India.• Parantha shops moved in first in the 1850 , before

that Chandni Chowk was famous for its silverware , jewelry and sari shops.• Despite being a common food item in households

across India, the folk of Paranthe Wali Gali have their own style and secret recipes.

• Parathas of paratha wali gali symbolizes a tradition ,  handed down to us over the times when the Royal Mughals made the humble age old paratha into a delicacy of sorts.

• By 1911, this area, known as Chota Dariba or Dariba Kalan, got the name Paranthe wali Gali

• Of the 20 Parantha shops in the late 1960, three remain: Pt Kanhaiyalal Durgaprasad (estd 1875), Pt Gaya Prasad Shivcharan ( estd 1882), Pt Baburam Devidayal Paranthewale ( estd 1886).

Need of Paranthe wali Gali…• Under the British governance

when small scale businesses started flourishing in Delhi , lots of import and export used to take place with lots of labour and managers.• The growing business and its

people needed a place to dine on that was the only moment when  Pt. Gaya Prasad, a young man in early twenties, left his home in Tehsil Bah in Agra and came to Delhi in search of greener pasture.

• He put up a shop in a lane entering the Kinari Bazaar in Chandni Chowk and started making hot and sizzling parathas.• Gradually, there came up almost a score shops - all

belonging to the extended families of Gaya Prasad.

Popularity…

• One of the main reasons of popularity of this gali is the period of time its has been running from.• Five to six generations have

passed which has a big role in popularity.• The second main reason is

the deep frying of parathas which is uncommon.

• The pan (tawa) used for frying parathas easily weighs from 10-12 kgs.• Visits of famous personalities now and then makes it even more

famous.• Former PM Atal Bihari Vajpayee was a regular customer here and film

stars like Amitabh Bachchan have also been here.

Origin of Parathas…• When asked to Anil Sharma, owner of Pandit Gaya Prasad Shiv Charan

he said that the inspiration of deep fried parathas came from that of puris.• With locally sourced ingredients and spices, these parathas are made

with whole wheat flour, stuffed and then deep fried. Unlike pan-frying, deep-frying is a process that renders surface treatment.

• The oil turns the outsides brown and the steam produced during this process cooks the insides. This is why you’ll find that these parathas are not very greasy since they don’t absorb as much oil as they do when pan-fried.

Types of Parathas…• The Parantha served here is strictly vegetarian. The food is old

fashioned, strictly vegetarian , and cooked dishes do not include onion or garlic, since the owners are Brahmins, and traditionally their clientele has included Jains in the neighborhood.

• There are almost 30 varities of paranthe in paranthewali gali.

• The most unusual stuffing: Papad Parantha, Banana Parantha, Rabdi Parantha, Kaju Parantha and Khurchan Parantha. • The Mix parantha is something to look out for. It is stuffed with a little

bit of everything, from aloo, gobi, matar, tomato and paneer to cashew, almonds, pista, radish and papad (a fried accompaniment to traditional meals a little like chips).

RABDI PARANTHA

KHURCHAN PARANTHA

• The parathas are fried in pure ghee in cast-iron kadhai and are served with sweet lassi (served in Kulhars), sweet tamarind chutney, mint chutney, mixed vegetable pickle, paneer and potato curry, and a sautéed mash of sweet pumpkin and raita.

Attractions…• The best thing about parathwala gali is the cheap and yet tasty food.• The service is quick at these shops.• Nearby monuments have a positive effect on the tourist rush.

• Along with the tourist rush , the heavy crowd includes the people who come to buy Kinari (laces) from the Kinari bazaar alongside the paranthewali gali.• Apart from the paranthas you also have lassi shops in here.

Personal Opinions…..• Rashmi- Go and get stuffed and

leave your calorie counter behind.• Narendra- Super tasty…Going to

come again…• Divya- Parathas, Parathas and

Parathas....• Puneet- open your hearts and

work up your appetite because this place is gonna overwhelm you no matter how hard you prepare for it.

• Gayatri- Lip smacking parathas & sweet cold lassi is a must have here.• Varun - Its an experience worth

having and enjoying and if you miss it ..... you ain't a true foodie.• Pavani-The amount of food options

available in such a cramped space are just amazing. Freshly cooked gravies and paranthas and pickles and yumm lassi to go with it! all enough to lull you into a food induced sleep.

• Mayank- Where else can you get nearly 40 varieties of deep fried, gob smacking, taste bud tentalizing paranthas accompanied by sabzi, chutney and achar. And what better way to gulp it all down other than a humongous glass of lassi. • Milind- The place is small, the

service not world class but the food is memorable and second to none.

PHOTO GALLERY…

BIBLIOGRAPHY…

• "Why the 200-year-old taste shop won’t budge". The Times of India. 22 April 2012.• http://www.tribuneindia.com/2002/20021110/spectrum/eat.htm Frozen paranthas posing

a challenge to Paranthewali Gali fare• 'Gali Parathe Wali' continues its glorious tradition http://www.merinews.com/catFull.jsp?

articleID=15764391• Thomas, Lindsay Brown, Amelia (2008). Rajasthan, Delhi & Agra (2nd ed.). Footscray, Vic.:

Lonely Planet. ISBN 1-74104-690-4• Paranthewali Gali The Hindu, 19 November 2007.• "Bollywood's favourite Paranthe Wali Gali" Times of India. 11 December 2010.• http://www.chillibreeze.com/articles/ACulinaryCruise.asp A culinary cruise down Chandni

Chowk

कभी आना इस गली...

COVERED BY-Rashmi SinghGayathri NairNarendra KandariPavani BhardwajDivya MalhotraVarun HoraMilind RoperiaMayank BajpaiPuneet Singh

THANKS