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In today’s episode Anubhav Sapra takes you on a mouthwatering journey full of non veg flavours from the bustling old streets of Patna, the capital city of Bihar. The locals here are very fond of fishes, chicken and mutton. The style in which they are prepared is very distinct due to the use of some set combinations of spices, that are mostly used in freshly grounded form. With numerous eateries selling tempting non veg delicacies, Patna is undoubtedly a haven for all non veg enthusiasts.
Here you can get to savour both traditional and fusion or innovative dishes, most of which are cooked in mustard oil. Now let’s share with you, our gastronomic experience at some of the popular non veg joints that are known for deliciously affordable delicacies. In this quest we are joined by our host Mayank and a few of his friends, who are awesome foodie gang from this place.
So our first stop is Daniyawan Restaurant, which is known for its fish based dishes. It is named after a small block in the Patna district that is popular for the small scale fish farms and rustic fish preparations. We ordered an elaborate spread from the extensive menu full of traditional delicacies. It included fish starters, usna rice, rotis, three different kinds of fish curries, quality and chicken meat curry. The food was outstanding and so was the hospitality and the ambience. The use of fresh fishes lent an extra edge to the culinary feat over here. The best part was the prices were very affordable.
After that soul satisfying meal, the genial owner of the place took to Chaurasia Paan Bhandar for some Maghai paan.
From there we arrived at Blue Moon Rolls to try the very famous Patna style egg rolls. We truly wanted to check what was so unique about it that most of the roll centers in Delhi have the same name. The humble wrap made of paratha, onion, few spices, chilli sauce and ketchup was so hearty and comforting.
Our next destination was Devilal jis chicken litti shop. The swarm of people at the eatery jostling with each other to get their order, just blew our minds. It was the sign of its popularity. We briefly chatted with Devilalji before polishing off a plateful of scrumptious chuza litti. It is an innovative combo of littis and robust and flavourful chicken curry. Every bite led us to a blissful zone.
The last destination of this food tour which was clearly a gluttony was the century old, iconic Manghu hotel. We were there to try the unique Bihari Kabab, Keema goli and mutton curry. The Bihari Kabab was indeed a revelation. The no frills, unique cooking technique and the century old expertise resulted in a humble looking delicacy that amazes you with its flavours and textures. Furthermore both the mutton keema goli that had sattu in it and the traditional thick and rich mutton curry were equally delectable. Just like the locals, we tried all of them with murmura or puffed rice. They were so good that theirs memories still delights us.
We ended the food tour with a paan, that is believed to aid digestion and truly need some help to digest all those delicious stuff that we had savoured in this gratifying exploration. We thank Mayank for acquainting us with the phenomenal mustard dominant non veg delicacies in Patna. Till next time keep walking and keep exploring.
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