GOLE HATTI

Shri Nathuram Kamboj’s Gole Hatti, which opened in 1954, was formerly such a restaurant. They prepare their dishes for home delivery in clay pots because they believe plastic containers do not keep the true taste and scent of the cuisine. The shop adheres to tradition to the extent that the executives continues to use the old-fashioned telephone with the ring-dialer. The menu is modest, and the cuisine is prepared in an open kitchen by the chefs. Because of its placement near the turn of the major road, the shop gets its name from the circular shape of its structure. The chhole-kulche served in ancient North Indian and Pakistani styles allows the youth to experience the subcontinent’s unity. The chhole is cooked in a specific spice mixture that the chefs produce in their own facilities by crushing the basic materials into a fine powder. The chhole is served with pieces of carrot and a sweet and tangy tamarind chutney. The gravy is prepared without the use of any oil, making it both healthful and delectable. It has a delicate flavor that is laced with the aromas of bay leaves, cloves, black pepper, cumin seeds, and cinnamon. Other famous Lahori-Amritsari cuisines besides chhole-kulche are chhole-palak-chawal and palak-paneer-chawal. Chawal is more than just simple rice. The rice is bathed in pure ghee and then flavored with basil leaves, cloves, pepper, cinnamon, and dry fruits in this delicious dish. It’s combined with veggies like peas and carrots, as well as fried cream cheese pieces. Give a shot to this lucious place with the help of TasteDilli6.

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