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Avenues, Kuwait City, Kuwait

I visited Chocomelt cafe in the Kuwait City at the avenues mall with my family. The food presentation was beyond good and the desserts is created to please you from the first bite Read more

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Paratha from Rambabu Paratha Bhandar in Agra, India.

What: A staple of Mughlai (and therefore North Indian) cuisine, paratha, or parantha, is a pan-fried unleavened flatbread made from wheat flour and often served stuffed with various ingredients, mostly vegetarian. (Parathas are quite popular in Delhi as well.) They’re often served as a thali, on a large round plate with some accompaniments and chutneys.

Where: Rambabu Paratha Bhandar (no phone; multiple locations including Belanganj, approx. map) is the famous local name for parathas. The Belanganj location is a bit difficult to find, down a narrow, congested lane that’s both overwhelming and ideal for people- and animal-watching. Let’s just say it’s an experience! Also, there is no English menu at this location, so have a translator handy or know what to ask for. We were told that there’s an easier-to-manage location just off the Agra-Delhi highway.

When: Daily, 10am-11:30pm

Order: Of the good variety of large parathas offered here, we tried the methi-muttar (fenugreek leaves and peas, 85 rupees) and mooli and aloo (grated white radish and potato, 75 rupees); half of each is pictured above. Both were made fresh to order, crispy-fried in the tawa outside, and a little on the greasy side. They’re served with some mixed vegetables, delicious aloo sabzi (potato curry), a thin yogurt-based yellow jhol, sweetish chile sauce, and pickled vegetables. Wash it down with a wonderfully soothing lassi (25 rupees)—no ice if you’re not from around here—which is served the proper way: in a kulhar, or clay cup, topped with a layer of thick malai, or fresh cream (and a drizzle of rose syrup for good measure).

Alternatively: You’ll find parathas at most restaurants that serve Mughlai food, but it’s never quite the same as eating it at a place like Rambabu’s.


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