Top treats to try this Ramzan

Last Friday, after several terribly busy weeks at work, determined to take some time off, I grabbed my friend, his bike and headed to Mohammed Ali Road. Every foodie’s best time of the year, the holy month of Ramzan, gives way to nights of zealous feasting after long hours of fasting. For as long as I can remember, the foods, colours, aroma and buzz of this Khau Galli have always left me spellbound. Packed with hundreds of vendors selling everything from Khichda to Kebabs, Malpua to Halwa, this paradise of scrumptiousness is visited by people from all walks of life and segments of society every night.

Assortment of Kebabs

Unable to believe that it had taken me this long to get here, I could feel my spirits being instantly lifted as we approached the beautiful Minara Masjid. And, in a flash everything hits you (including the shoulders of people pushing past). We found ourselves surrounded by rows of vibrant kebabs, tikkas and meats, mounds of biryani, mammoth handis of Paaya Curry (trotters), Nalli Nihari (slow-cooked stew of beef/lamb and marrow) and Haleem (meat and lentil stew), and the intoxicating sweet aroma of Malpua (an Indian pancake), Phirni (creamy, ground rice pudding), Halwa (sweet, dense dessert) and Jalebi (deep-fried wheat flour soaked in sugar syrup). 

Sanju Baba Chicken

Slowly, we wove through the hoards of keen foodaholics gathered at every stall as we finally approached Noor Mohammadi Restaurant and ordered the famous Sanju Baba Chicken and Chicken Hakimi. Named after the Bollywood megastar, Sanju Baba Chicken has an interesting tale behind it. The story goes that in the 1980’s, Sanjay Dutt was invited to inaugurate the restaurant. He soon fell in love with their Nihari and apparently told the proprietors about a chicken recipe he was experimenting with and thus…a delicious new chicken dish was born. 

Dal Paaya

The next treat on our list was one you definitely shouldn’t miss out on trying – Bara Handi, that is literally prepared with twelve pre-cooked dishes! This medley of flavours includes oats, lentils, wheat and barley; pre-cooked stews of Paaya, Pitchhota (goat/lamb tail bones), Chotta Part (tenderloins/lamb), Adla (lamb shoulder), Nalla (goat/lamb marrow) and bheja (goat/lamb brain) that are slow cooked on a flatbed tandoor in different pots over long hours. And I tell you, all the effort was so completely worth it as this dish was one of the best I’ve had!

Badam Milk

After getting our fill of rich dishes, a chicken roll from Marhaba Fast Food was the perfect blend of light food, packed with tons of flavour. We then took a breather with a glass of creamy yumminess in the form of heavenly Kadai Milk and Badam Milk. 

Phirni

By now the time was closing in at 1am and we were both stuffed to the brim! But…is any meal truly complete without some dessert? I use the term ‘some’ lightly here as we head to Imam Cold Drink House for a tall glass of ice-cold Mango Melon Sherbet and made our way to the unofficial King of Sweets, Suleman Usman Mithaiwala for a plate of piping hot malpuas, phirni and mawa jalebi.

Mawa & Regular Jalebi

And so…the night had ended. I’m not even sure I remember the journey back home as I was still floating in food heaven hours later (not to mention, being so stuffed my eyes barely stayed open). I awoke the next morning to make my way to the gym feeling a tiny bit guilty, but 100% happy and satisfied!