Hello friends! Welcome to Visa2explore! This is your host Harish Bali. Amritsar has so many food varieties to enjoy that one cannot finish doing so even over the course of months. Right now I am on the Majitha Road, Amritsar, outside the Hansraj Choley shop. Somebody referred it to me and I am here to eat chholey (chickpeas) over matthi (deep fried bread). I’ve heard that the chholey of this shop are really delicious, in addition to the “bheega kulcha” (bread dipped in chickpeas gravy). I am really keen to try the matthi-chholey. This shop is located at a distance of 4 kms from the railway station. This combination is A-class. The best part of this dish is the chickpeas. Each pea is loaded with flavor, though not overtly spicy at all. Usually, people add a lot of spices to chickpeas, but these are tasty, yet mild enough even for kids. This dish is Rs. 10/- per plate. It is hard for me to imagine a better-tasting dish in this price range. Man: “The big deal about this place is that everyone, from a rickshaw-puller to a luxury car owner, all eat from here. The matthi-chholey are very tasty.” When I covered street food in the Paharganj locality in Delhi, I ate gol-gappas with five types of delicious water combination. Right then, I had decided that whenever I would go to Amritsar, I would search for a similar delicacy there. After consulting a number of people, including locals, I have come to Lawrence Road, Amritsar. I am going towards the Novelty sweets, right opposite the Chunmum Mall. I’ve come to this gol-gappa seller, who is selling five different types of water with gol-gappas. The water is flavored with Jal-jeera, mint, asafetida, black pepper and lemon. I will also get a sixth gol-gappa, which will be filled with sweet curd. You can get these 6 gol-gappas for Rs 25/- here. which will be filled with sweet curd. Please give me one of each flavor! The jal-jeera flavor is exactly like the one we drink in a glass. The gol-gappa is crispy and soft to eat. The gol-gappas are made of wheat flour. Host: “Do you have suji (semolina) gol-gappas too?” Seller: “These are made by mixing wheat and semolina together.” Good! I really liked the asafetida water because it is a new taste for me. Very good! Black pepper! Hmmm! Since black pepper is hot in taste, its water is also hot in flavor! This fifth flavor is made with lemon and tamarind. After having the five flavors, I’ve two favorites – Asafoetida and lemon waters. This is the sixth gol-gappa, special gift for the customer, filled with curd and green chutney. You should give the special gift in the beginning because after curd, the flavor of all the different waters will be even tastier. Anyways, good place! I’ve already told you about this location. In the coming days, I am going to search more for such gol-gappas in Amritsar. This is Mana Gully (lane) between the Jallianwala Bagh and Golden Temple. I’ve put the address in the video description. This lane has 4-5 shops which sell hot milk, with cream on top. You can enjoy hot milk in a kullhad (earthen tumbler) from 9 a.m. in the morning till 12 a.m. midnight. The best part of this milk is that it is served in a kullhad and it is laced with thick cream. Although I’ve had my dinner but I think my stomach still had some space for this delicious, hot milk. If you come to Amritsar, make sure to enjoy this treat. One of my viewers had insisted that I should go to Bansal sweets on Lawrence Road and eat the cylindrical sweet, called pinni. So, here I am to eat pinni. I asked them but couldn’t find a cylindrical shape pinni, though pinni they do have. It is written on a board outside this shop in bold letters – desi ghee (clarified butter) used here. It is beautifully adorned with chopped dry fruit. Pinni is made with both urad dal (black gram) as well as besan (chickpea flour). This particular pinni is made with urad dal. This pinni is dripping with desi ghee. Moreover, this pinni is perfect in every way, including the balance of urad dal, coming together of all flavors, including the sweetness. People in North India enjoy pinni usually in the winter season. In fact, at a North Indian household, during weddings, you will definitely find pinni among the hordes of sweets. In addition, during the winter season, one or two of these pinnis with a glass of warm milk make for a sumptuous breakfast too. In sweets, I do enjoy pinni but more than that I really love to gorge on motichoor laddoos. That is my favorite sweet. After this, I’m going to try one laddoo too. One is boondi laddo, made with thicker boondi. However, this is motichoor laddoo, in which a finer version of boondi is used. Boondi is made by deep-frying droplets of a thick batter of besan in hot oil or ghee. Since this is my favorite sweet, I eat it at every given opportunity. This spoonful of laddoo melted in my mouth right away. It is perfectly sweet and, of course, dripping with desi ghee. I am not sure whether people in other parts of India like the motichoor laddoo as much as those in the North. I will try to find out more about it as I continue my travels. Right now, I am enjoying this laddoo very much. In fact, this laddoo has become a benchmark of motichoor laddoos in my personal opinion. Right now, I’ve come to eat some special aam-papad (mango candy) at Ram Lubhaya & Sons, Lawrence Road. I will have to eat and let you know what is so special about the aam papad at this place. The sweet candy sprinkled with masala and lemon tastes amazing. Aam-papad is made by sun-drying the mango pulp for a day or two. Some people like to eat it with masala and some don’t like masala with it. The aam-papad made at home is usually eaten without masala. However, to achieve this kind of flavor with homemade aam-papad is very difficult. The best thing about this stall is that they offer you a taste of all the varieties before you decide what to order. Moreover, it gives you an idea of what you would like the best and, thus, you order accordingly. If you ask me, I enjoyed this sweet aam-papad the most, then the sweet-sour one and the fully sour at the last. It is very easy to reach this stall. The nearest landmark to this is the B.B.K. D.A.V. College, which is just next door. Also, the Bansal Sweets is just 100 meters away. You will see these lemon soda stalls everywhere in Amritsar. This drink is made with a particular lemon drink, plus soda, lemon and crushed ice. This is very refreshing. The best part is what you are drinking it after. In my case, I drank it after eating all that aam-papad, so I am enjoying the taste even more. This glass is sold for Rs. 20/-. I just inquired and was told that this stall is open from 10 a.m. till 10 p.m. Same are the timings of the aam-papad stall as well. When I visited Paharganj in Delhi, it was the first time I had had “bheega kulcha” (dipped bread) there. When I decided about Amritsar, a lot of people said that I would get to eat the bheega kulcha everywhere. I am at the Basant Avenue Road and right behind me is the shop Vaishno Bhojan Bhandar. I’ve heard that they sell very tasty bheega kulcha. Let me first understand how it is made and then I will eat it & tell you about its taste. First of all, they dip the kulcha into the chholey gravy, then top it with more chholey. Then, they add mint-tamarind chutney on top, along with raw onions, green chili and amla pickle. Bheega kulcha is ready. Kulcha is soft as it is but after being dipped in the gravy, it has become super soft. The chutney has more of tamarind and less of mint. The tamarind is lending good amount of tartness to the dish. I am enjoying eating it. The amla pickle concept is also good. I can eat this thing for breakfast too, but they told me that people don’t like it too much for breakfast. Also, people prefer to eat it towards the evening or as a light snack. I noticed that this shop is reasonably hygienic. I also noticed the owner preparing the dish in a clean manner. In particular, to enjoy the bheega kulcha, you need the best quality of chickpea made perfectly. If the chickpeas are good, then bheega kulcha is fun to eat. I liked the chholey served here. I am at Mahajan Kulfi, Hall Bazar. I’ve heard a lot about the kulfi sold at this shop. This gentleman is preparing a kulfi for me. The kulfi is already set and now he will be plating it by adding falooda, etc. Falooda is a type of starch and he is going to add it to my kulfi. As far as I know, this is made with corn flakes but I haven’t seen it being made. He is also adding rabri to it. This kulfi is made from a rich milky rabri. Milk is boiled to the extent that all its water content evaporates. That results in Rabri. That rabri is then chilled to make the kulfi. He has also added some more rabri on the top too, which gives it a semi-solid taste. Some kulfi sellers add khoya to the milk to shorten the kulfi-making process. compromised. Khoya, when frozen in the kulfi, turns into icicles, giving an icy feel to the kulfi and the creamy texture is compromised. However, the two bites that I’ve had so far tell me that there is no khoya in it, it is pure milk. I am enjoying it. This place is located at a walking distance of 5 minutes from the Hall Gate crossing. I have put a Google map link to this place in the video description as well. If you come to this part of the city, you can come here and enjoy the kulfi. You can see it written here on the board that this shop was established in 1950. The unique thing about this shop is that everyone in this area is aware of its existence. While coming here, when I asked a few people about this shop, I was easily guided to the right place. After eating geela kulcha in Paharganj, Delhi, I was very excited about this dish. Afterwards, a lot of my viewers commented that I would get to eat more of it in Amritsar. Here it is called bheega kulcha, the meaning is the same, which is ‘dipped bread’. Now that I am here, I’ve been told that it has 3 names – Delhiites call it ‘geela kulcha.’ The locals of Amritsar call it “pija kulcha.’ Pija means dipped in Punjabi language. Otherwise, the common name is bheega kulcha. The concept and process remain the same. Moreover, after being dipped and then covered in chholey gravy, the kulcha becomes super soft. The taste is good, as usual. While receiving a reference for this stall, I was told that they use their own homemade spices. Moreover, they don’t use any oil or ghee for cooking. They simply boil the chholey and add spices directly and the dish is ready. Therefore, it is difficult that you will get this taste anywhere else. This plate cost me Rs. 15/- If you want to have a light lunch or just eat something while out shopping, this is good place to come to. In short, this is a hidden gem of street food at Mahan Singh Gate. Man: “We’ve come from Jalandhar. We come here every month and definitely eat this pija kulcha. It is a specialty of Amritsar.” Someone told me that if I go to Lohgarh, I would get to eat luchch-puri there. I have been looking out for the same for the past 30 minutes and ended up at a couple of wrong shops. We ended up finding something else to try. We found this Rana fruit cream This fruit cream is sold at Rs. 30/- per cup. After enjoying ice cream, kulcha, now I am going to eat some fruit cream. This cup has the following ingredients in it – cream, sugar, milk and fruit. All these ingredients have been mixed together and frozen. I just had the taste of pineapple and apple in my first bite. Since it is chilled, it is refreshing as well. I am eating fruit cream, at least, after a year and a half, or more maybe. Quite refreshing! I asked him why there is no mango in it. He told me that mango is added to fruit cream during the summer season, when mangoes are available naturally And since it is not the season of grapes as well, he has added raisins in it. It is a good practice to use only seasonal fruits! I have put the link to this shop in the video description in case you come to Amritsar and want to enjoy fruit cream.