Tag Archives: Talesofcity

Nahari at Nahar: A Morning in Purani Dilli

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In our fast-paced world, there are moments when a sight or a sound takes you back, when life feels lived, not rushed. I belong to that in-between generation that grew up analogue and stepped into digital adulthood. Lately, I’ve found myself pausing more often, trying to catch my breath in the whirlwind of the way we live now.

About a month ago, over dinner at The Kunj, Chef Sadaf Hussain remarked that Delhites won’t wake up early for nihari. This week, an email landed in my inbox about a food walk in Purani Dilli, enticingly titled “Nahari and Nashta” by Tales of City, led by Chef Sadaf. It began at 10:00 a.m. Manifestly, Delhites were not trusted to wake up early.

Purani Dilli, for me, is where centuries coexist. It’s also the part of the city that makes me more curious the more I see. So on Saturday morning, braving the cold and the fog, I joined a group of fellow foodies outside Gate No. 1 of Jama Masjid. The city was wrapped in mist, but it was awake; the area was already crowded. You could sense preparations for Ramzaan beginning.

Maneuvering through winding lanes, we reached Shabrati, a small joint with a big reputation for serving truly delicious nahari. Now, I’ve always called it nihari. It was only today that I learned it is actually nahari, a dish eaten at nahar, or dawn. Traditionally, food for the masses, sold on carts across the old city, it was later adopted by royalty. We huddled inside the compact eatery and dug into nahari with khameeri roti. Soon a quiet descended, the kind that arrives only with good food, punctuated by extra servings and satisfied, happy nods.

Tea followed, of course. Standing outside Shabrati, we spoke about the journey of food as we know it, from the 14th century onwards. As we were about to move on, we noticed the kitchen preparing nahari for the evening. While we clicked photos, Chef Sadaf tried his hand at stirring the enormous handi. It was quite funny to watch the chef at the eatery look on with deep suspicion, apparently not trusting another chef to stir it “properly.”

We moved through more lanes, past vendors selling offals by the side. The scene reminded me of growing up in Arunachal, when the local butcher would inform my father if good mutton had come in. Mutton was always bought in person. The foodie and brilliant cook that my father was, he would decide what he wanted to make on Sunday and choose the cuts accordingly.

At Sheeren Bhawan, as our discussion drifted towards sugar and its journey across the world, a pale, creamy halwa arrived. On the counter lay a whitish tuber. It turned out to be safed gajar or white carrot, an indigenous variety, more fibrous than the popular red one, and the halwa was made from it. It was the first time any of us had even seen a white carrot, let alone tasted halwa made from it.

As we moved through the maze of Purani Dilli, a slower slice of life revealed itself, unhurried, detailed, and oddly comforting. A store selling betel nuts and the condiments necessary for paan. A Rafu Ghar, almost extinct in today’s use-and-throw world, a skill fading into memory. A shop selling only parathas. An ear cleaner. And then there were the lane names, quirky, specific, sometimes poetic, offering glimpses into the trades that once populated these streets.

We reached our next stop only to learn we were late: the nagori halwa was over. But bedmi puri and aloo ki sabzi more than made up for it, as we spoke about the deep connections between communities and food, how recipes travel, adapt, survive, and become identity.

The walk ended at one of the oldest kulfi shops in the city, and once again the word Julpep made me smile. Talking about spices, culture, and the influence each has on the other, we relished different kinds of kulfi. My favourite, of course, was the Santara kulfi.

When I entered Chawri Bazaar Metro Station and boarded the train, it felt like I was travelling not just out of Purani Dilli, but from a slower life into a faster one. Yet the hours spent that morning, on food, yes, but also on absorbing a culture of coexistence, were perhaps the best kind of weekend reset I could have planned.

An Evening of Craft, Cuisine, and Community at The Kunj

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Growing up, there was a saying often used to describe a familiar irony: “When you stay next door to the station, you will miss the train.” It referred to situations in which, despite proximity, one keeps postponing a visit. That line came back to me on Saturday, when I finally managed to visit The Kunj—India’s first mall dedicated entirely to handloom and handicrafts.

Located within walking distance from my home, The Kunj has been on my mind since its opening in August 2025. And yet, like the proverbial train, I kept missing it.

As I stepped out of the lift, the first sight that greeted me was a loom and a vibrant seating area—an immediate signal that this was not just another retail space. Handicraft and handloom stores showcasing products from across the length and breadth of the country form the heart of The Kunj. What makes it even more special is the presence of artisans themselves—quietly, patiently creating their craft in full view. I found myself lingering near an elderly Madhubani artist, watching him draw with practiced ease. In that moment, I was reminded of the deep traditions and accumulated knowledge that form the foundation of India’s extraordinary craft heritage.

The credit for finally getting me to The Kunj, however, goes to Tales of India—a platform that seamlessly binds food, heritage, and community. When the mailer from Tales of the City landed in my inbox, I knew I didn’t want to miss an evening that promised good food paired with conversations on history and culture.

At the venue entrance, I was warmly greeted by Abu Sufiyan and Chef Sadaf Hussain. Conversation quickly turned to food walks—their routes, timings, and the inevitable request from a few of us for a walk dedicated solely to Nihari. Chef Sadaf countered with a challenge: Delhiites, he said, don’t like waking up early, which makes a traditional morning Nihari walk difficult. While we all confidently promised early mornings, only time will tell whether we manage to rise to the occasion.

Walking inside, I felt transported to the homes of my childhood—where the first room, the baithak, was a gathering space filled with knick-knacks collected over the years. It was heartening to hear Abu Sufiyan explain that the idea was to recreate the Bada Kamra—the room where everyone naturally came together.

As stories and food memories began to flow, the first offering arrived: Khas Sherbet, served in an elegant brass glass. The conversation drifted towards community life—how there was once a time when we knew not just our next-door neighbours, but almost everyone on the lane. No one explicitly lamented how siloed life has become; it was simply understood. Perhaps the pace of life has changed, and gatherings like these are meant to be cherished when they happen.

Next came a Shami Kabab, delicately pounded on a sil batta, fibrous and soft. This was followed by Mutanjan, sweet rice garnished with almonds and sultanas, accompanied by the meat of teetar (quail). Chef Sadaf pointed out that in earlier times, “bird” almost always meant quail—never chicken. Chicken, he noted, became popular only after Partition.

Then arrived the star of the evening: Nihari, served with Khamiri Roti—rich, slow-cooked, and deeply comforting. As we ate, memories surfaced of street vendors and their distinctive calls—jingles that once echoed through neighbourhoods. It wasn’t just food vendors; toy sellers, kulfiwalas, knife sharpeners, bangle sellers—all had their own sounds. With e-commerce and changing lifestyles, many of these have quietly faded away.

The next dish, Shab Deg—literally “cooked overnight”—arrived in beautiful brassware. Plates and bowls were wiped clean as we savoured yet another culinary tradition from Purani Dilli. Dessert followed: Mithi Roti with Kheer, the kheer cooked to a phirni-like consistency. Throughout, Chef Sadaf kept us enthralled—not just with flavours, but with stories of how dishes evolved and travelled through time.

The evening concluded with Meetha Paan, leading to a discussion on paan traditions across the country. While practices adapt to local tastes, we realised that their roots remain remarkably similar everywhere.

It was a near-perfect weekend—handicrafts, food, history, and a gathering of like-minded people. Sometimes, life introduces places to us in very specific ways. For me, The Kunj will always be associated with this evening—an experience that finally made missing the train worthwhile.