Family Pack Gol Gappa
Crisp hollow puris, spiced potato, and a jug of tangy pani you pour yourself.
Two warm milk-solid dumplings in cardamom and rose syrup, with pistachio.
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About the dish
Khoya rolled by hand, fried slowly at a low temperature so the centre cooks before the outside darkens, then rested in a syrup scented with green cardamom and a few drops of rose. Served warm. Always two.
In it
Where it’s from
Chandni Chowk is the densest eating in India — a lane where the samosa man, the jalebi kadhai and the chole bhature counter have all been in the same six feet for four generations.
Our dishes are a little spicy and spice levels cannot be customised — we cook them the way they are cooked at home. Our kitchen handles dairy, wheat, gram flour, peanuts and tree nuts. We do not offer vegan or gluten-free dishes, so guests with allergies dine at their own discretion — we are unable to take responsibility for allergic reactions. Everything is cooked in desi ghee or sunflower oil depending on the recipe.
Spiced as standard
We do not do takeout. This is food that stops being itself in a box — come and sit down.
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