Patna CITY FOOD Walk I PATNA SAHIB DARSHAN & LANGAR + Kachori GHUGNI with Kachri + Imarti + LAKHTO

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In today’s episode we are on a gastronomic tour of Patna City, Patna. It is a small neighborhood in the capital that is full of stories from the past. Patna city is the birthplace of Guru Gobind Singh ji, the tenth guru of the Sikhs. Moreover it is home to one of the most sacred gurudwaras in the country named Patna Sahib Gurudwara or Takht Harmandir Sahib. The place is of great significance to the Sikh community and other discerning travelers in general. We had stopped by at this place for a brief food exploration to discover it’s prominent and popular flavours.

Before starting our food tour, we visited the peaceful precinct of Patna Sahib gurudwara to seek divine blessings. It is one of the most important shrines for the Sikhs from all over the world. We partook the kada prasad and the food served at the langar.

We then started our food tour with kachori and ghugni from Nandu lal kachori shop. The combination of crisp small sized sattu stuffed kachoris with an equally amazing kala chana sabzi called ghugni was so brilliant. The shop has been there for around 100 years. No wonder the deep fried treats available at this humble eatery is phenomenal. We also tried crisp fritters made with khesari dal. The kick of garlic and chilli made them a fun treat.

While going to our next destination we stopped by a small tea stall to gulp down a cup. The tea was too impressive.

After that energy shot we went to have aloo puri with aloo dum. Yes this again is a much loved street food in the locality. The sight of the crisp and puffy aloo stuffed puris served with a ladle of aloo dum made us restless. From the very first morsel we knew how amazing it was. Ramesh bhaiya puris are a hit.

This thumbs up combo was followed by a crisp and juicy Imarti which is a traditional sweet made with urad dal batter. Don’t mix it with jalebi even though the process looks similar, the taste and the ingredients used in the two are starkly different. Urad dal adds more body to the taste and texture of these Imartis. If you ever feel like trying it, always go for the fresh and hot Imartis.

The next thing we tried was the laktho. These are jaggery coated deep fried sweet treats made with maida. They are great for short term hunger.

We then tried some ubiquitous samosa from the renowned Tandon ji ke samose shop. The taste was very familiar to the ones that are available in Bengal. Along with a great crust and a humble yet lip smacking potato filling, it had its own charm.

Our penultimate eating destination was an old sweet shop that is famous for its pure milk and ghee based sweets. Our pick from the moderate variety of traditional sweets was khurchan, peda and gajar burfi. Among the three the khurchan was a piece of art. It was a stack of pure malai layers that were lined with bhura and cardamom powder. The sweet and rich milkiness delighted the milk lover in us. The peda and gajar burfi too were quite good.

Finally we ended our food tour with some ber which is a highly nutritious sweet tropical fruit native to this state. The food journey is the sleepy and holy lanes of Patna city stirred up some divine emotions that we carried back with us.

About the host – Anubhav Sapra

Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.

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Design and filmed by Rahul Singh
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Text by Swetaleena Nayak

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