Eating at Paranthewali Gali

The name Paranthewali Gali says it all, yes it is one lane where one can get stuffed with the breakfast fare of paranthas throughout the day. Can paranthas be so famous to be eaten at anytime – lunch, brunch or dinner – you wonder? But the crowds don’t think so and once you taste the paranthas, well even you won’t think so either! In the busy by lane of Chandni chowk are the parantewali shops. In earlier times when Chandni Chowk was a must visit for anyone, it boasted of about 16 shops selling nothing but paranthas today it is down to a 4. Never mind, the fare is still its pristine best, though old timers, my parents included swear the size of the paranthas was definitely bigger than what it is today! The paranthas are still made traditionally and shallow fried in pure “desi” ghee. The range – from the ubiquitous aloo (potato), gobi (cauliflower), gajar (carrot), methi (fenugreek) to the more exotic papad, rabri, mixed vegetables, karela (bitter gourd)… the price from an affordable Rs. 25/- to Rs. 40/- per parantha. It is value for money as it is accompanied by a couple of varieties of subzi, chutney and salad.

Location – Chandni Chowk is located next to the Old Delhi Railway Station, at an approximate 4 kms from Connaught Place. Turn in left from the turning in front of Kanwarjis sweet shop on the main road.

Timings – Open throughout the week, about 9 am in the morning to late in the evening. Parking at the MCD parking lot and from there walk it to the Gali. Rickshaws can be seen only on Sundays. The rest of the days, it is banned on the main road.

Highlight – Almost all the paranthas taste good, wrap up the binging on paranthas with imarti or kulfi at Kanwarjis at the corner. The subzi accompanying the paranthas are again typical old Delhi fare so one can come across the rarely seen pumpkins, jackfruit variance as also typical chole, paneer fare.

Insider Tip – The paranthas though made in ghee rest easy on the stomach and are very light and filling. It is very easy to loose count of the number of paranthas polished off, what with the makers gently coaxing saying try another piping hot one, “you have not tried the mirchi or methi one, it is good”!! Ideal hogging for the warm winter months.