CHAPTER 4

FOOD WALK
INTRODUCTION: Welcome to my Food Walk, a deligh ul
journey through flavours, cultures, and culinary tradi ons! This
immersive experience invites you to explore our food scene,
showcasing vibrant filled with street vendors, family-owned
restaurants, and ar sanal shops. You'll have the chance to meet the
chefs and ar sans who share their stories and the passion behind
their crea ons, while learning about the local ingredients that shape
our culinary landscape. As we savour a variety of tas ngs from
savoury street foods to decadent dessert’s you’ll discover the cultural
significance of each dish and the history that enriches our food
culture. This walk is not just about tas ng; it’s a social experience
that encourages connec ons among par cipants. We’ll also touch on
sustainability and ethical sourcing, highligh ng how local businesses
priori ze responsible prac ces. Enjoy the walk!

1.KOTEY’S GRILL DELIGET

It is a stall which is done by the student in my college, for the food
fest and they served delicious and tasty items, like they made Grilled
corn, Tandoori, Panner kka and Akhari. In this I had tasted Panner
kka.
INGRIDENTS TO MAKE PANNER TIKKA:
 PANEER
 Ginger-garlic paste
 Red chili powder
 Lemon
 Turmeric powder
 Garam masala
 Onion
 Salt
 Oil
 Curd.
To make paneer kka, start by cu ng 250-300 grams of paneer into
cubes. In a mixing bowl, combine 1 tablespoon of ginger-garlic paste,
1 tablespoon of lemon, and spices: 1-2 teaspoons of red chili powder,
1/2 teaspoon of turmeric, 1 teaspoon of garam masala, add some
curd and salt to taste. Add the paneer cubes, along with pieces
onions, ensuring everything is well coated. Allow the mixture to
marinate for at least 20 minutes for the flavours to develop.

Once marinated, skewer the paneer and vegetables onto wooden or

metal skewers. Preheat your grill or oven to 200°C and cook the
skewers for about 15-20 minutes, turning occasionally, until the
paneer is charred and cooked through. For extra charring, you can
broil them for a few minutes at the end. Serve the hot paneer tikka
with green chutney and lemon wedges for a delicious appetizer or
snack. Enjoy your flavourful creation.

ABOUT PANNER TIKKA:

Paneer tikka is a popular Indian appetizer made from marinated paneer (Indian
cottage cheese) and vegetables, typically grilled or baked. The dish features
cubes of paneer that are marinated in a mixture of yogurt and various spices,
including red chili powder, turmeric, garam masala, and ginger-garlic paste.
This marination infuses the paneer with rich flavours and makes it tender.

Traditionally, paneer tikka is prepared in a tandoor (clay oven), but it can also
be made in an oven or on a stovetop grill. The marinated paneer is often
skewered with colourful bell peppers and onions, making it visually appealing.
It's commonly served with mint chutney and lemon wedges, making it a
delicious starter or snack at gatherings. Paneer tikka is loved not only for its
taste but also for being a vegetarian option that appeals to a wide audience.

2.PANI PURI
It is a stall which is done by our lectures in my college, for the food
fest and they served delicious and tasty items like Panni puri, Masala
puri and etc. Here I tasted panni puri.

INGRIDENTS TO MAKE PANI PURI:

FOR PURI:
 Semolina (Rava/Soji)
 All-purpose flour (Maida)
  Baking soda
 Salt
 Water
 Oil

FOR PANI:
 Mint leaves
 Coriander leaves
 Green chilies
 Tamarind paste
 Lemon
 Roasted cumin powder
 Black salt – 1/2 teaspoon
 Chaat masala – 1/2 teaspoon
 Salt – to taste
 Cold water – 4-5 cups.
To make Panni puri, first prepare the puri by kneading a dough using
semolina, a little all-purpose flour, salt, and water. Roll the dough into
small rounds and deep-fry them until they puff up and turn crispy. Set
the puris aside to cool. For the filling, mash boiled potatoes and mix
them with boiled chickpeas, cumin powder, chaat masala, and salt.

For the panni (spiced water), blend mint leaves, coriander, green
chilies, and tamarind paste with water. Strain the mixture and add
roasted cumin powder, chaat masala, black salt, lemon juice, and
more water. To assemble, crack a hole in the puri, fill it with the
potato-chickpea mixture, pour in the flavoured panni, and enjoy.
Optionally, add sweet tamarind chutney for extra flavour.

ABOUT PANI PURI:

Panni Puri is a beloved Indian street food known for its unique
combination of flavours spicy, tangy, sweet, and savoury. It consists
of small, crispy puris (hollow, fried dough balls) filled with a mixture
of flavoured spiced water (panni), tangy tamarind chutney, and a
stuffing of boiled potatoes, chickpeas, or sprouts. It's a popular snack
enjoyed all over India, with regional variations in taste and name, like
Golgappa in the North, Puchka in Bengal, and GupChup in Odisha.

The key to Panni Puri's popularity is its refreshing burst of flavours in

every bite. The puri is cracked open and filled with the stuffing and
flavoured panni just before eating. The puris are usually served in
batches, allowing the eater to enjoy one in a single mouthful, creating
a delightful experience of contrasting textures and tastes. Whether
enjoyed at roadside stalls or made at home, Panni Puri is a fun, social,
and satisfying treat.

3.GULAB JAMUN:
It is a stall which is done by the student in my college, for the food
fest and they served delicious and tasty Gulab jamun.

INGRIDENTS TO GULAB JAMUN:

For the Dough Balls:
 Milk powder
  All-purpose flour (Maida)
 Baking powder
 Ghee (clarified bu er)
 Milk.
For the Sugar Syrup:
 Sugar
 Water
 Cardamom powder
 Rose water
 Saffron strands.
To make Gulab Jamun, first prepare the dough by mixing milk
powder, all-purpose flour, baking powder, and ghee. Gradually add
milk to form a smooth dough and roll it into small, crack-free balls.
Heat ghee or oil on low heat and fry the dough balls un l golden
brown, turning them frequently for even cooking. They should be
fried slowly to achieve a so and spongy texture.

Next, make the sugar syrup by dissolving sugar in water over low
heat. Add cardamom powder, rose water, and saffron for extra
flavour, and bring it to a gentle boil. Add a few drops of lemon juice
to prevent crystallization. Once the syrup is ready, gently add the fried
dough balls to the warm syrup and let them soak for at least 30
minutes until they become soft and juicy. Serve warm, garnished with
chopped nuts if desired.

ABOUT GULAB JAMUN:

Gulab Jamun is a popular Indian dessert known for its rich flavour
and soft, spongy texture. It consists of small, round balls made from
milk solids (often milk powder) that are deep-fried until golden brown
and then soaked in a sweet, fragrant sugar syrup. The name "Gulab"
means rose in Persian, referring to the rose water often added to the
syrup, while "Jamun" refers to a dark fruit resembling the shape and
colour of the dessert.

Gulab Jamun is a beloved treat during festivals, weddings, and

celebrations, and it holds a special place in Indian culinary tradition.
The preparation of Gulab Jamun involves a delicate balance between
frying the dough balls to the right consistency and ensuring they
absorb the syrup properly for the desired sweetness and flavour. The
dessert can be garnished with slivers of pistachios or almonds for
added texture and visual appeal. Enjoyed warm or at room
temperature, Gulab Jamun is cherished by many for its melt-in-the-
mouth quality and delightful taste.

3.PANEER TACO:
It is a stall which is done by the student in my college, for the food
fest and they served delicious and tasty Paneer taco.

INGRIDENTS TO PANEER TACO :

For the Paneer Filling:
  Paneer
 Onion
 Bell pepper
 Tomato
 Green chilies
 Ginger-garlic paste
 Cumin powder
 Chaat masala or garam masala
 Salt
 Oil.
For the Taco:
 Taco shells or so tor llas
 Sour cream or yogurt
 Shredded le uce
 Grated cheese
 Salsa or hot sauce.
To make Paneer Tacos, start by preparing the filling. Heat oil in a pan
over medium heat, then add chopped onions and sauté until
translucent. Incorporate ginger-garlic paste and green chilies, cooking
for another minute. Add chopped bell pepper and tomato (if using)
and cook until softened. Next, stir in crumbled or cubed paneer,
followed by cumin powder, chaat masala (or garam masala), and salt.
Mix well and cook for a few more minutes, allowing the paneer to
absorb the spices. Remove from heat, and add chopped coriander
leaves and a splash of lemon juice for added flavour.

For assembling the tacos, warm the taco shells or tortillas in a pan or
microwave. Fill each shell generously with the paneer mixture, then
top with shredded lettuce, grated cheese, and a dollop of sour cream
or yogurt if desired. You can also include avocado slices and pickled
jalapenos for extra taste. Serve the paneer tacos with salsa or hot
sauce on the side, and enjoy this delicious fusion dish.

ABOUT PANEER TACO:

Paneer Tacos are a delicious fusion dish that combines traditional

Indian paneer with the popular Mexican taco concept. These tacos are
made using paneer (Indian cottage cheese) as the primary filling,
which is seasoned with a variety of spices and sautéed with vegetables
like onions and bell peppers. This flavourful filling is then placed
inside taco shells or soft tortillas, creating a delightful contrast of
textures and flavours.

The versatility of Paneer Tacos allows for various toppings and

accompaniments, such as shredded lettuce, cheese, sour cream, and
fresh herbs, making them suitable for different palates. They can be
served as a snack, appetizer, or even a light meal, making them
perfect for gatherings and casual dining. Paneer Tacos not only
showcase the rich flavours of Indian cuisine but also embrace the fun
and ease of eating tacos, appealing to both Indian and international
food lovers alike.

BENEFITS OF FOOD WALK:

Food walks offer a variety of benefits that go beyond just enjoying
delicious food. Here are some of the key advantages:

1. Culinary Exploration:

Food walks allow participants to explore diverse cuisines and

discover new flavours. They often feature local specialties, street
food, and hidden gems, giving people a chance to broaden their
culinary horizons and experience different cultures through food.

2. Cultural Immersion:

Food walks often highlight the cultural significance of the dishes and
the history of the neighborhoods. Participants learn about local
traditions, food preparation methods, and the stories behind various
cuisines, fostering a deeper appreciation for the region's culture.

3. Social Experience:

Food walks can be a great way to meet new people and connect with
fellow food enthusiasts. Sharing food experiences often leads to
engaging conversations and creates lasting memories, making it a
social activity that brings people together.

4. Health Benefits:

Walking is a form of exercise, and participating in a food walk

incorporates physical activity into the experience. This can help burn
calories, improve cardiovascular health, and enhance overall well-
being, especially when combined with mindful eating.

5. Support for Local Businesses:

Food walks typically promote local restaurants, food vendors, and

artisans. By participating, you contribute to the local economy and
support small businesses, encouraging culinary diversity and
sustainability in the community.

6. Learning Opportunity:

Many food walks are guided by knowledgeable locals who share

insights about the food, ingredients, and cooking techniques. This
educational aspect can enhance your cooking skills and inspire you to
try new recipes at home.

7. Enhanced Appreciation for Food:

Experiencing food in a more immersive and interactive setting can

heighten your appreciation for flavours, ingredients, and the artistry
involved in food preparation, leading to a more enjoyable dining
experience overall.