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I'm currently in Delhi, India during Ramadan, about to break the fast with 30,000 other people. This is really one of the most eye-opening experiences I've ever had, and that's just the beginning. Afterwards, we'll dive deep into the chaotic streets of Old Delhi to eat the most iconic Indian street food, like the world's most buttery chicken. A pool of butter and chicken. Whoa! Kebabs so good you'll be addicted from your first bite. And later, we'll even meet the Old Delhi hero who's been frying chicken for over 50 years. You can always count on India to take flavor to a level you
never imagined. So, stay tuned. This is going to be a sensory overload of Indian street food. Hey everyone, it's Mark Wiens. Welcome to Old Delhi, and it is the month of Ramadan, and tonight we have the privilege to celebrate and to have iftar, breaking the fast, in Old Delhi at Jama Masjid. And within the hustle and bustle, Anubhav Yes. Welcome to Jama Masjid, Old Delhi, and it's a food heaven. So, we have divided the food walk into two parts. First part is like covering the dishes which are available only during the iftar time. Once the iftar is over, then we go to the most of the popular food spots, covering butter chicken, fried chicken, all the Yeah, so we have a lot to eat today, tonight.
It's currently about 4:30 p.m. in the afternoon. Iftar, breaking of the fast, is at 6:30 p.m., and we're going to get exclusive access to go to the rooftop of Jama Masjid. But in the meantime, we're going to walk around, we're going to see some of the snacks that is typical for breaking of the fast. There's literally not a single dull second in Old Delhi. It's just action, and it's about to get busier and busier as we proceed all the way into the night. Okay, so the first thing that we're going to do is we're going to buy some pakoras, some snacks, some fried snacks, a variety of things and then take it to the Jama Masjid to then break the fast and share with other people that are sitting with you together.
So, do you have a mixed fritters here? Mixed pakora? Aloo pakora, palak pakora, mirch pakora, bread pakora, paneer pakora. All Okay, great. What's the Oh, what's the green one? Palak, spinach. Spinach pakora, okay, amazing. And then as soon as you order the pakoras, they're already like half deep fried, then he throws them into the oil, finishes them off, crispifies them. The action, the energy, the electric atmosphere, nowhere else like Old Delhi. Okay. Meatballs. And this is that only for one in Ramadan month. Okay. Oh, man. So, they deep fry the keema balls and then sprinkle with some masala.
Oh, that smells amazing. We're just stopping to get some jalebis and then also some keema samosas. Yeah, hey man. So, a lot of the snacks and a lot of the foods, at least the stuff we bought, are specifically during Ramadan time that you'll only find during Ramadan. Of course, the restaurants and the dishes that we're going to be eating after the breaking of the fast, uh those will be those are here all the time. But, there's unique snacks. And from here, we are making our way to Jama Masjid and it is getting more and more packed. Up the steps to Jama Masjid. It's so beautiful with the late afternoon light, the Mughal architecture, people on the steps, the atmosphere is so beautiful. With the domes.
Wow. And from here, we remove our shoes before we go inside. And Anubhav has arranged for us to go to the top to the rooftop for the view. This is very cool. This view is incredible. Jama Masjid, the red walls, the dome, the colors, and there's approximately 30,000 people. Anubhav said that it's going to get more and more packed until there's not even a square inch will be available, but there's still about an hour left until
uh the breaking of the fast until 6:30 p.m. But already it's just the colors and the energy, it is beautiful. This is going to be an incredible experience. Anubhav, can you give us a little bit of history about Jama Masjid? Yes, so Jama Masjid is one of the largest mosque and the most important mosque in India. It was built by the Mughal emperor Shah Jahan in 1656. And it is more than a place of worship. It's a symbol of Mughal architecture, history, and cultural life of Old Delhi. Wow. And it's like this every night during Ramadan? during the Ramadan time.
Every night. Yeah. And it's the last week of Ramadan, so it's going to be very, very busy. Even busier. Yeah. In this courtyard, you will find three different categories of people. One would be the locals who would be bringing the food from their families, home-cooked food. Like a full meal. And second, people buy food from the streets. And third, there will be a communal iftar where all people will sit together. They don't know who is sitting next to each other, and people come and donate the food in charity. Ah, okay. From the top viewing point, we're making our way down to the main courtyard section, to the main hall section. And it's about 6:00 p.m. now, 30 minutes until Iftar. So, we're just navigating and then
finding a place to sit down. And so, this is the community meal where people are all lined up together to break the fast, and we're we're just somebody's helping us to find a seat. Thank you. Shukriya. You're welcome. Thank you to the man who found us a seat. This is It's grand. very special. Yeah, this is unlike anything I've ever experienced, really special. Yes. And so, here's our table. Communal table. Yeah, communal table. This is the ultimate in community. Yes, and we have got our own Iftar as well, and we'll share it with others. Yeah, all the pakoras that we bought, all the things
that we bought at And so, this is provided from the masjid? Yeah, yeah. Okay. Someone has donated it. This all communal Iftar which you see here organized by someone like who has donated all the edibles. Gulab jamun. Now, they're going around with one of the favorite desserts, serving gulab jamun. Gulab jamun is one of the favorites for everybody, very sweet dessert. I think there's about 5 minutes left until Iftar. It's almost time, 2 minutes left. Now, we can break the Oh, there's the sound of the cannon. And now, Iftar is time.
Okay. Now, we can eat. Thank you. Thank Really special to be here. Thank you. Yes. Oh man, this is so special. It's really a privilege to have this opportunity to sit with incredible guys as well. community and everyone starts with the date first. An incredible experience, yeah. First thing, very basic. We start with dates, then you have fruits, and then fried stuff. Okay. Next up for the banana? Yeah, you can have banana. And fruits are good. It gives you instant energy. Yeah, especially like after fasting for the whole day, the date brings back the sugars. And something so it's common around the world, I think, but to
break the fast with dates with a date. And it's considered like sick auspicious. I don't know what they call Oh, yeah. And then start with some fruit as well. And all of the food here is being shared, was donated. The Qatar is all about sharing with others. Coming together. People you've never met before. And I have to respect everyone here as well because fasting is not easy, especially in the daytime without food for a whole day, but then without liquid, without water. Okay. Then after the banana, we move on to some of the savory snacks. You should try this keema samosa, very special for iftar. And if you see the shape of the samosas are different. This is a actual
shape of samosa, triangle shape. This is more of crescent. Yeah, it's more like a Yeah. empanada It's like an empanada. There you go. Okay. So, this is chicken stuff, and yours is meat. The meat, okay. with the keema Oh, it's fantastic. It's fried in ghee. Wow, that tastes incredible. The second dish which you have to try again special during Ramadan time. You have a small bite of paneer jalebi. Paneer jalebi? You have paneer pakora and then you have paneer jalebi. So, where is the paneer? Just like this fried they fried the paneer. Oh, that's like pure paneer.
Yeah, and then they soak it in sugar syrup. think I've ever had a paneer jalebi. That's incredible. I guess might be my first time for a paneer jalebi. Oh, that's another level of jalebi with paneer. Yeah. That paneer The juiciness, fried, crispy, the juiciness of the sweet syrup. Mhm. Okay, moving on to the paneer pakora. That's right. So, it's paneer, breaded. Yeah, it's besan. Breaded and then fried. batter. Okay, nice. Okay. And then deep fried.
All right. That's delicious. Okay. Like studded with cumin seed, I think, in that chickpea flour. And garam seeds also. Garam seeds, yeah, for the digestion. Yeah. It's so much more than just a meal. It's about community, coming together, strangers you've never met before coming together. Community, but the friendliness and the generosity is what it's all about. And it's really humbling experience as well. It's all about sharing food with others.
Okay, try those different pakoras. Oh man, that spinach pakora is excellent. Okay, and of course the famous gulab jamun. Oh yeah, that's sweet. It's super sweet. Yeah, very sweet. So now it's time for prayers. So people who have just had iftar, they'll go for the prayers. Okay. Prayers, and then from there people They'll go out to home or they'll go out in the streets and Don't you eat more throughout the night? And especially during Ramadan Well, well, the year, but especially during Ramadan, it's known for its night
culture. So people eat throughout the night, enjoy together, and that's why the streets of Old Delhi will be so packed. The iconic food will be just packed tonight. Okay, that was a And the food joints are open till 4:00 a.m. in the morning, till sehri time. 4:00 a.m. in the morning. Yes. Wow. Almost forgot these keema meatballs that we got as well. This is another Ramadan specialty we have to try. Okay. I'll clean my All right. And that was the iftar. Hey, thank you, man.
Nice to meet you. Very nice to meet you. Thank you. Nice to have iftar with you, man. Thank you. There you go. But really friendly. This was a surreal experience. Hello, nice to meet you. Thank you. Nice to meet you. And I'd also love to point out just people have been fasting all day long, no food, no water, but still positive, still so friendly. Uh but now the environment has even gotten happier after breaking the fast, after iftar. Now it's just almost like a festive atmosphere. People saying hello, greeting each other. The community, the generosity, the hospitality in Old Delhi.
Families. Oh, yeah, Ying has lots of friends as well. Time to start navigating our way through this sea of people on our way to eat Indian street food, Old Delhi, some of the best food on earth. And Anubhav knows all the spots. Oh, it's single file, shoulder to shoulder. To drive a motorbike through here would be absolute skills. Just a sea of humans. Feel like I'm just floating through Delhi right now. We've made it to the first food stop to eat kebabs. This is Qureshi Kebab Corner, one of the absolute legends of Old Delhi. Oh man, what a spot, what an atmosphere. They're famous for their seekh kebabs, and it's a raging hot fire. They have chicken, they have
mutton, and then that fan is just continually blowing on the fire, and then he pours on butter and it just ignites in a flame. Woah. Oh yeah. What a scene, what energy. I'm going to help here cooking. This is amazing. Oh yeah, those skewers are hot. Here comes the butter. The butter flame. It ignites. Look at that flame. Place is so much action and energy. It is truly never-ending. Just a continual flow, churning out seekh kebabs.
They smell incredible. You have to see how they prepare your plate next. Oh, butter goes on. Melted butter. Oh wow. Okay, wow. Thank you. What is your name? I'm Mohammed Irshad Qureshi. Mohammed Qureshi. Okay. They are just the greatest kebabs, and there is just a continual crowd. It's so packed. Even more people than normal during Ramadan. It's more most people. Yes. But it's still always busy, every day. Okay, my mouth is watering. I can't wait to try it. There's like barely inches to spare, but we found a place to stand within the sea of people, and these seekh kebabs are
just on another level. They are on turbo mode. It never ends. This place is truly legendary and historical and delicious. We got three different meats to try. We got the mutton, we got chicken, and then buffalo. I will start with chicken one. Okay, let's start with chicken. Oh, you can see how juicy they are. Look at soaked in butter and cream. Wow.
Okay, grab a piece. Look at how juicy it is. Oh, it just crumbles. Carom seeds, cumin seeds, green chilies in here. Wow, so tasty. Yeah. The texture is so soft and tender and juicy and buttery. Yeah, the flavor of the green chili, the cumin, the carom. And have a bite of onion with it. Pick a small piece of onion. We have onion, we have chutney here. I guess I'll go for a big piece of onion. With the kebab. Grab a piece of the kebab all together. It's good with onion, right? So good with onion, yeah. That even enhances it even more. With that minty chutney.
The crunch of onion, yeah. Okay, next up for the mutton. Mutton seekh kebab. They're so tender and juicy. Look at the inside. Oh, it's so yellow from turmeric, maybe? Yeah, turmeric. So, good kebabs is all about the right ratio of meat and fat. That's what it all comes down to. Yes. The ratio. Otherwise, it will become very dry. If no fat, then it will become very dry. Especially with that intense heat that they're grilling on.
Okay, it gets better and better. Starting with chicken, moving to mutton. You can guarantee mutton takes it to the next level with that fattiness. Oh, the bouncy texture is incredible. Yeah, that's that's how the texture of some good kebab should be, especially in Delhi. Next up for the buffalo seekh kebab, and they said I should just tear it right off the skewer. The hot Oh, look at the oil.
Can you see that steam and oil? Oh, it's flaming hot. Ooh, yeah. Oh, that aroma. Incredible. Oh. Oh, wow. The meats just keep getting better and better. Buffalo. So oily and juicy and smoky. When it's hot like that, it's incredible. See the moistness, how moist this one is? So moist, yeah. It's not dry. It's so spongy in texture. Oh, wow. The texture is incredible. Literally just melt in your mouth, leaving you with the flavor of the green chili and the cumin and the turmeric. And that melted butter. This is really a taste of Old Delhi. The onion really does take things to the next level. Just
in case you need more flavor. Onion chutney, the buffalo. Get it all together. Onions, the oily juiciness of that buffalo. The Yeah, the buffalo is the winner. And they're known as the flavor of the buffalo. They're truly outrageously tasty. They just go down so easily because they're so soft and tender. Leaving your mouth coated in so much flavor. King of kebabs, Delhi. Qureshi. Qureshi was absolutely incredible, and we're moving on to the next place. This is another historical restaurant in Delhi. Yes. Old Delhi. So, Daniel, of
this restaurant is Karim's and they are here since 1913, like more than 100 years old restaurant and it's an institution in itself. This whole place belongs to the same restaurant. And you can sit anywhere you get the same food. They are known for like different mutton dishes like mutton haleem they make on during the Ramadan month. Then they have mutton korma, mutton nihari, mutton stew, all the mutton delicacies are here. And yeah, they've taken this entire courtyard. There's seating here. There's another seating over here. This entire area is Karim's and they have all the different pots here, all the different stews ready to go.
Thank you, sir. Thank you. Okay, the food is here. What should we start with? Yeah, we should start with the chicken barra. Okay, chicken barra. It is like a tandoori chicken. Oh, that's what we asked for, tandoori. Yeah. Really flavorful and tasty and smoky. It's very juicy. It is. Flavor that just goes all the way to the bone. Now, let me try another piece with the chutney next.
It's excellent. Yeah. Mhm. So, with that minty chutney, yeah. So good. Yeah, I should eat it. Yeah, the chicken is very tasty. In fact, this chicken, if you do you don't need any supporting thing with it. It's good on its own like this. The spices and Flavor goes all the way Very flavorful, very flavorful. Yeah. So, next up for the brain. And look at this bread, it's really thick. Or actually, it's it's like layered almost. Yeah, it's flaky. Oh, yeah, it's flaky. Okay. Grab a piece of the bread. This one is specifically to eat with the brain curry. And look at the texture of the brain. This is mutton brain. Oh, it's wobbly. Oh, get a nice chunk of brain on there.
One of the must-eat dishes when you're at Karim's. Oh, yeah. Okay, wow. Yeah. Melt in your mouth. Yeah. It's so creamy. Can you taste the flavor of like turmeric or something? What's What's the flavor? Distinct flavor. Yeah, turmeric is in it. It's normal onion gravy. But, the spices in there are just like complementing that creamy brain perfectly. That's a must-eat when you're at Karim's. I need another brain bite immediately. It's like this brain stew that just melts. Oh, and it has a bit of spice to it. Just it is perfect. Nice. Quality brains. Okay, next up for the korma. This is mutton? Mutton good. Mutton korma. Goat meat. Thank you. And, for this one?
You do it with this type of naan? Yeah, this is kamiri roti. Okay. And, uh the mutton korma, which is actually goat meat. Oh, look at the way it just melts off the bone. Look at Can you see that interior of the meat? Oh, korma is another one of the great dishes. Scoop that up. Oh, it's just melting. And, the texture of the korma should be this grainy texture. Yeah, it's like a gravy like a thick gravy, huh? And, there's a little tanginess from the yogurt that we use. Oh, okay. That's the yogurt in there that's giving it that richness and that sourness.
Yeah. Then, that harmony of spices, the tender mutton all together. It's completely saturated with that gravy. And, those warming spices, those aromatics. Yeah. Like the cinnamon kind of spices, the onions in there. Yeah. Korma, what a dish. Everything so far. And, I think there's still a few more dishes coming. But yeah, quality. They've been doing it for over 100 years. One of the most respected restaurants in Delhi. Oh, it's korma. That's oniony. Yogurty, spicy flavors incredible. Okay, so what's the next dish? This is ishtu. Mutton ishtu?
Mutton ishtu. Oh, okay. So yeah, I thought they were saying stew at first, but it's actually ishtu. Ishtu is the dish. Oh, okay. And it's with mutton? This is chicken. Oh, chicken. This one is chicken. Okay. It's another one of their specialties at Karim's. Look at that. The chunkiness of that sauce. And is it from yogurt as well that's in there? Uh they add little yogurt in it, but the gravy if you see is mostly onion based gravy. Oh, okay. And they use whole spices in it. It's black peppercorns. Black peppercorn, all different coriander seeds and then ginger and green chilies on top. But that gravy And there's red chilies. incredible. Okay, let's scoop
in with hot bread. And it's really fluffy to absorb it all. Oh, I'm just going to go straight in for a piece of chicken. Yeah, pull the chicken from the bone and soak it in the gravy. Yeah, soak it in that gravy. Ginger, green chilies. Oh, ho, ho, yeah. You want to mop up and absorb as much of that as possible. A huge bite. Oh, wow. I don't think I've ever had this dish before. Really? That is unbelievable. That is just like dissolving onions, black pepper.
There's an acidity in there as well. Yeah. And it's like in fact if you taste the gravy it is sweet. So just to balance it there black peppercorn, there are red chilies, there are green chilies. it the sweetness of the onions? Onions, because of the onion. Caramelized onions. What it yes, it's two. That's stunning. Oh. That you will literally want to just drink as much of that as possible. The amount of flavor in that is unbelievable. It's like all whole spices they added. That's what's giving it a flavor. That coriander seed in there. That's an eye-opening dish for me. My first time to try it. I'm in love.
Karim's was like a little oasis of calm and that food is absolutely legendary. So good. But now back out on the street on the way to the next spot. Chicken goes in, shot masala goes in. This is a combination of cream and yogurt goes in. But then the real special part he shakes that up, the butter, a drunch of butter, a pour of melted butter. This is a slow style butter chicken. So this dish started hardly 20 years back in the lanes of Old Delhi itself. And they kind of invented a different version of butter chicken. If you eat the butter chicken anywhere in India, it's like tomato based gravy.
Here there's no tomatoes in butter chicken. What they do is that they first marinate the chicken in different spices. After marination, they half cook it. And they bring it here. When you place the order, they make the small pieces. Then put it over the skewers. They grill it. Then they add yogurt, some spices and butter. That's it. It's like literally butter and chicken. Another legendary spot, Aslam Chicken. It's like a Disneyland of butter and chicken. Oh man, this something very unique. Yeah, this very unique and this was invented in Old Delhi. Okay. The guy who invented it, his name is Aslam.
Aslam. He started with a shop right down the street. It's a very humble beginning. table with five chicken pieces. Now it's like a Wow. Yeah, take a small piece of the bread. It's really thin It's called rumali roti. The word rumal means a handkerchief. Oh, okay. So you take a piece of the chicken from the bone. It's bone-on chicken kebab. Yeah, like this. And then you have to dip it in the butter. Wow, the butter cream. I take a piece of the chicken off the bone.
Oh, you can feel like the butter squeezing into your fingers. Scoop in. Oh, I'm going all the way to the bottom. That It is so rich. It's a pool of melted butter. Plus the richness of that yogurt and cream. It tastes a little lemony. Yeah, that's like the thing that contrasts the richness, that little bit of lemoniness, right? And then the chaat masala, which is the turmeric with the cumin, the coriander. It's so rich. It's so heavy. But it's so much flavor. And I think because it's first grilled over the charcoal, you've got that smokiness.
There's so many layers of flavor in it. So many people try to copy the recipe, but no one could match the quality. So it's still And anywhere you find it is They name it as butter chicken. This is the best. It's literally butter and chicken. That'd be one of the richest chicken dishes I've ever had in my life. That has a lot of flavor. The butter chicken was amazing. And then right across the street is another legendary spot, Muhammad Hussain JFC, the fried chicken master of Old Delhi. So, Anubhav, tell us about this place. Yeah, it's out there in 1975. The man who is sitting here, he kind of invented fried chicken in Delhi.
Call him JFC. Jama Masjid fried chicken. So, what they do to make the fried chicken here is they have the chicken marinating in all those spices and that paste. Then they deep fry it until it's half fried, and then it goes into the bucket. And then when you order it, he does a whole procedure where he kind of rips the joint open so it has more surface area, and then it deep fries again until it's ultra crispy. And then after it's fried, we'll see the finishing touch, which is also special after it comes out of the fryer. Okay, so here's a fresh batch, second fry, ready to go. Oh, sprinkle of masala. That masala move.
Full coating in masala mode, more masala on top. So, they have their system down. Jama Masjid fried chicken, the legendary. Third fry. Fried again. Three fries for this small piece of chicken. Okay, that's the extra crispy. Oh, this one is for us. Okay. Shukriya. Oh, wow. Oh, the owner. Thank you. Thank Oh, he is the absolute legend of Old Delhi. It is an honor Yeah. to meet him. He is Colonel Sanders of Old Delhi.
Yes. Thank you. Oh, and what a nice guy. He's been sitting there in front of that frying chicken for how many years? Every evening since 1975. 50 years? Yeah. 1975? 75. For 50 years. And let's try the fried chicken. I'm just going to pick up this bone. And we got the extra fried version where they chop it. Then they fry it again. And there's a chutney on the bottom that's just kind of dispersed throughout all of the fried chicken. Here we go. Oh, wow. That is infused with so much flavor. Oh, man. Super crispy. Yeah. Yeah? Super crispy. The chutney, the masala, the marinade. That is so tasty.
Man, you can always count on India to take flavor to a level you never imagined was possible. Fried chicken is not just fried chicken. It is layers of spices and flavors and chilies and cumin. Oh, it's so tasty now. Let's squeeze on some lime. Oh, here we go. Yeah. I'm like Riders as well. Yeah. The original Jama Masjid fried chicken. JFC. That was sensational. An absolute hero of the culinary world in Delhi. And that fried chicken is superb. It's spicy, too. My lips, I can feel the tingling of the spice. So good. So much flavor.
Woo! We're moving on to the next spot. We've actually just turned down a side alley from the main hustle and bustle. I don't know where Anubhav is taking us to eat next. Hello. Excuse me. Hello. Everything Good. Everything good? Good. Everything good. Now we are at Taufeeq Biryani Shop, started in 1998. And this is Delhi's Old Delhi's most famous biryani shop. They have chicken biryani and buff biryani. It's very good. So again, just a crowd of people standing outside with this hugely bright, extremely bright light. You hear the clank of the pots. Famous for biryani, but they're serving Delhi style biryani. But again, Old Delhi, it's just
never-ending food. We got it here. They're bringing a fresh pot of biryani right now. Opening a fresh pot of biryani is one of the great joys of life. And they're about to remove that top layer of pickles. Lemon and green chili. And now this is Delhi style biryani, a style that's going to be totally different, especially with those pickles. Never seen a biryani with the achar on top, on the top layer. Part of the art of making biryani is actually the serving of it, because you need to know the skill of giving the correct amount of rice, mixing the rice, the right rice with the colored rice, with the fragrant rice, with the amount of oil, with the amount
of meat. It really is a skill to be able to serve it as well. And it's a form of art. That's without a doubt. Oh, and then the last pot. Put that on top with buffalo. Oh. Thank you. So I got the buffalo biryani and then on top they put on some of the achar. It's like made with green chili pickles. Most of the time you hear about other versions of biryani, but this is Delhi style. It's really thick, really long grain. Let's just try some of that rice first and I love that there's achar on top of it, too.
Right out of the pot. You taste the whole aromatic spices like the cloves in there, the black pepper. With that addition of the achar, the pickle with green chilies gives it a salty punch and a spice to it. Very tasty. Quite salty. Okay, then for some of the buffalo and mix in with that. Oh, every bite needs to have a little bit of achar in it. Buffalo is incredible. Tender, you love with that flavor. As opposed to other styles of biryani in India, I would say that the Delhi style is less heavy on the spices, but it does have the aromatics. And it's kind of like rich
and a little bit oily. The buffalo does taste really good and I do love that addition of the achar on top of it. But yeah, it's different. That's one of the great things about biryani is that every region has their own style. Every country has their own style. No two versions of biryani are the same. And so it's like always a quest to try different versions of biryani and that's everybody's one of everybody's favorite food. This is called khajla. So they eat it in sehri with milk. It's khajla, feeki jalebi, unsweetened jalebi without sugar syrup.
We just soak it in milk and have it. And then you have feeni. That's also supposed to be eaten with milk. Okay, okay. And they make it only for 1 month. This is only during Ramadan. Okay. So, we just continued down the alley, came into it like a sweets shop, and this is their These are specific Ramadan sweets. But, these are huge. They're like the size of footballs, just deep-fried clusters. But, we're only one during Ramadan. Mm. This is actually not sweet. We add hidden milk, and then you add sugar. Okay, normally you add sugar.
Okay. But, it's like super crispy. Wow. That's also like no not sweet and unsweetened, right? We have tried veg samosa. This is sweet samosa. This is also they make it only for 1 month during Ramadan. Sweet samosa. I don't think I've ever had a sweet samosa. Ooh. Oh, it's lathered in syrup. Oh, filled with milk curd on the inside. I just have the stuffing. Okay. I like the stuffing more than the casing. Okay. Sweet samosa. Mm. Oh, yeah. That is very sweet. But, you got that same wrapper. Then like the milk curd crumbling-ness and the sugar. And raisins, I think. Yeah, this is also
there. Yeah, so during Ramadan it really is a festive, it's a celebratory time for customs, for food. There's so many foods are just turned up to turbo level, and so many foods like that are only available during Ramadan, right? Another packed intersection in the middle of Old Delhi. Just a maze of Old Delhi. And the energy of Old Delhi won't slow down until like 4:00 a.m. tonight. Oh, Anubhav, we found you. Yes, we are here. Okay. What Thank you, Anubhav. Thank you so much. what a day, man. What a night in Old Delhi. Yes.
Ramadan in Old Delhi, it has been a once-in-a-lifetime experience. The friendliness, just people coming together. 30,000 people to break the fast was something so special. You cannot beat the street food in Old Delhi at night. The crowd, the amount of action and energy. And I want to say a huge thank you to my friend Anubhav. He's from Delhi Food Walks for arranging everything, for taking me around. He does food tours. He also does amazing videos. Go check him out. I'll leave him in the description box below. And thank you for watching this video. Remember to give it a thumbs-up. Leave a comment below. I'd love to hear from you. And remember to check out the next video. We're eating a
lot of delicious food, Indian food that you're not going to miss. Thanks again for watching. Goodbye from Old Delhi, India.
