Last week, one of our Sodha Traveler’s, Sandy, passed on a wonderful article about the affordable delights of Delhi dining. Sandy wrote, “This article is wonderful and sends me right back to Delhi in my mind, heart, and tummy!” Be sure to check out the article by Philip Reeves: New Delhi: A Princely Feast for a Paupers Price. Thank you for sharing, Sandy!

Here are a few other dining recommendations in Delhi:

Punjabi by Nature – Offering a mix of traditional and innovative cuisine, the food never fails to exceed my expectations. There are four locations in Delhi/Gurgaon – and I recommend eating at all of them.

Depauls – For those of you who love cold coffee, this is the best around. No ice, just chilled coffee and milk, thick and creamy with a hint of sugar and served in a simple glass bottle. Sometimes I order two. Located in Janpath Market near Connaught Place.

Spice by Nature – I have never personally visited this establishment, but I have received positive reviews by many travelers. Located near the Regent Continental Hotel in Karol Bagh, the simplicity in the food and atmosphere is what adds to its appeal.

What are your favorite places to dine and drink? Send your recommendations to travel@sodhatravel.com.

During my recent stay at the Brunton Boatyard in Cochin, I was gifted a fabulous recipe of Ginger Wine.  (For those of you who are unfamiliar with the Boatyard, I highly recommend it.) The hotel serves this non-alcoholic beverage in their restaurant before dinner as a palate cleanser.  The ginger aids in digestion and the cinnamon and cloves add an earthy flavor.

Ginger Wine, Courtesy of Brunton Boatyard

Ingredients:

¼ cup crushed ginger

3 cinnamon sticks

5 whole cloves

2/3 cup sugar

2 tbsp honey

1 tbsp lime juice

4 cups water

Directions:

Boil the ginger, cinnamon, cloves, sugar and water.

Reduce to 3/4 and strain.

Add the lime juice and honey.

Pour in a pitcher, refrigerate and serve cold.

 Enjoy!

Guest Blogger: Farhana Shaikh

Sodha Travel welcomes Farhana Shaikh, an Indian cooking enthusiast, as she discusses her roots and gluten-free Indian cuisine:

Farhana Shaikh

My name is Farhana and I have been cooking since I was nine years old. Many people might be shocked to hear this, but I think it’s the best thing that could have happened to me. I learned early on how to make many recipes that were  handed down to my mother from my Nani Maa (Grandma).  Even though my mother was the cook in the family, my father will always be the true chef. I wish he would have cooked more but we were a very traditional family when it came to roles. (I was raised in England, the daughter of Indian parents.)  From my dad, I learned to be creative and to push the envelope, and from my mother I learned to be consistent and stable.  With these influences, I cook in a very unique manner. There are dishes that come from “forever recipes” –  unchanged and unaltered – since I feel it would be unforgivable to amend them.  There are other recipes where I wonder, ”Why did my mother teach me to do that?” So, with my slight variations, I have perfected and improved upon longtime favorites. 

My dishes are simple in their ingredients and method.  I am very health conscious.  The one tool that is a necessity in my kitchen is my pressure cooker.  Some consider this as a way to cheat, but being a working mother I do not have the time to stand over the stove for hours. Many people have a desire to cook but are balancing work, family, and life.  They are in awe when I tell them I cook most of my dishes in twenty minutes.  Also, living in Denver, Colorado, the altitude affects cooking and boiling times so the pressure cooker is truly my best friend.  Using a pressure cooker does not alter the quality or taste of the dishes I cook.

And, like any good story, there is a twist: I recently found out that I am gluten intolerant.  Most people would be upset and unraveled by this news, but luckily Indian food is so adaptable it can be made gluten free. Here is one of my favorite recipes, simple and delicious:

Serves 4

Yogurt Chicken

Ingredients

• 1 pound of boneless, skinless chicken breast cut into small cubes
• 1 ½ tsp cilantro/coriander powder
• ¼ tsp turmeric
• ¾ tsp red chili powder
• ¼ tsp garam masala powder
• 1 tsp salt
• 1 small container of plain yogurt/sour cream
• 1 small can tomato sauce (8oz)
• 1 tsp ground fresh/frozen ginger
• 1 tsp crushed garlic
• 1/8 cup oil (veg/olive etc)
• 2 tbsp butter

 Method 

1. Mix all ingredients except chicken, veg oil and butter in a bowl until it is blended well 
2. Add chicken and coat well
3. In a pan heat up oil and butter on medium heat
4. Once butter has melted add sauce and chicken into pan
5. Cook for about 20 minutes with lid on
6. Serve with rice (If not gluten intolerant, serve with roti/naan)

For more gluten-free recipes, visit Farhana at Cooking Reinvented.

Often, travelers in India experience gastrointestinal discomfort, commonly termed Delhi Belly. Some fault the food preparation while others blame the water source. The symptoms usually lessen after 24-48 hours without any medication. Here are a few suggestions for staying healthy during your trip:

Food
1. To be safe, we recommend not eating at roadside stands. The food may not be cooked or cleaned properly. We have seen too many travelers become ill from a desire to eat “authentic” at these locations.
2. Pack a digestive relief: Tums, Pepto Bismol, etc.
3. Grapefruit seed extract is a natural defense to unfamiliar bacteria. The extract is available at most natural food stores and nutrition/vitamin shops.
4. As a precaution, some clients request an antibiotic from their doctor before travel. Please consult your physician.
5. Only eat fruits and vegetables that have a thick peel. Examples: bananas, mangoes, oranges, squash, eggplant, and peppers. Also, be cautious about salads. The lettuce is often washed in tap water.

Water
1. Only drink bottled water during your trip. Be sure to check for sealed and untampered caps.
2. Many hotels have a water purification system. (Exception: Most hostels and guest houses do not have an independent system.) Therefore, it is generally safe to use tap water to brush your teeth. If you have concerns, please ask the property or use bottled water for all activities.
3. Iodine tables are usually not necessary, unless your itinerary includes trekking and/or remote destinations. We will let you know if iodine tablets are recommended for your particular package.

For specific suggestions pertaining to your itinerary, please ask a Sodha Travel representative.