Passionate About Baking

“Benaras is older than history, older than tradition, older even than legend, and looks twice as old as all of them put together!”
Mark Twain

You might have heard a buzz online as a bunch of us decided to visit Banaras, or Varanasi as now called, for a food trip. It was Ruchira’s brainchild, a dream she had held for long. We were a strange mix of folk, different age groups, varied backgrounds yet with a common link – the spirit of adventure and love for food. We were game for anything, and under the well oiled machinery of Ruchira’s efficiency, we managed more of Banaras than we could ever dream of. Of course none of this would have been possible had Sangeeta not chalked out a day by day, or rather hourly plan for us.

She couldn’t join us but was our virtual guide. And therein runs the common thread between our Banaras trip and ‘Rivaayat’, both of which had Sangeeta involved! Virtually in Banaras with us, yet here hands on at 361°, The Oberoi Gurgaon for a tasting menu curated by Chef Ravitej Nath and her.First our iconic trip to Banaras, memorable, action packed and absolute fun all the way {warning long post}. I was going to do a smallish post, but a load of folk on FB asked me for a more informative one, so here goes. In any case,  Banaras can never be a small post. I can see myself going there again soon. The city grows on you!I saw a lot of the city when I was young. As a kid and teenager, virtually ever summer was spent in Banaras. I saw it very differently this time around. Clearly a lot had changed. My sensibilities too! Our food trail in the city was action packed with the chaos, culture, colour and magic. Banaras @ 361°, The Oberoi, Gurgaon is at the end of this post, a very calming ‘fine dining’ experience. Do feel free to jump directly to that if you like, though I hope the post will get you feeling like you’ve stopped by the holy city before the meal!

That it was a first trip together for the four of us could have meant some hiccups, BUT, surprise surprise, we hit it off from word go. The minute the train pulled out of the station at Delhi, we {Preeti, Nivriti, Ruchira and me} lay out our table with all the yummies we had carried, and talked non stop until we reached Banaras. Not Ruchira though, who stole 40 winks while we had a midnight feast under her very nose, giggling and whispering incessantly; she DIDN’T stir. Yet she still denies she ever got sleep.

That Banaras was going to be fun was certain. That it turned out to be a million times that was the icing on the cake. We talked non stop, ate non stop, covered every place on the itinerary that Sangeeta charted out for us. Then discovered more that perhaps was waiting to be discovered, shared an auto across the city until the locals recognised ‘those four mad women‘, two of whom were perched on either side of the auto driver. Then we ate some more! Oh yes, and we bought some beautiful saris too. Can’t go to Banaras and not buy saris.

The first thing we did was to dump our bags at a very sweet home stay, Granny’s Inn, and head out to the ghats within an hour of reaching Banaras. It was important to get a feel of the city, to breathe in. That done, cameras in tow, we hit the food trail. Boy was it a good beginning to the day, what with fermented batter expertly meeting hot oil! A few minutes later, dunked into sugar syrup, that meant fresh jalebis! Sweet start to an exciting day!We were going to make it a habit of dessert first, but who cared!! Next on the menu was kachoris, or lentil stuffed puris. Hot out of oil kachoris served with the most deliciously spiced sabzi, it was good to be in Banaras. Street food is best there, probably what the city is famous for as we were to discover bite by bite.

The kachoris with the sabzi on the side is the best ever street food you can dig into. Deep fried kachoris with spicy delicious vegetables to dip into, words can’t describe the pleasure. We soon discovered kachoris in every form, on every street, around every corner, quintessential Banaras. That’s what Banaras is known for! Also for something else which is creamy and delicious!

Kachori and jalebis later, we descended on the famed Pahelwaan Lassi Centre at Guru Ravidas Gate. It serves the best lassi Banaras has to offer, both sweet and savoury. Creamy, rich, bursting with flavour and just too addictive. Boy,we were hooked on lassi for the rest of the trip. Another great lassi joint was Dugdh Sagar near where we stayed. When we had a free moment, we slurped lassi like there was no tomorrow! You will not find lassi like this anywhere else. You’d think we’d have called it  a day, but wait, we weren’t quite done! Quick stops happened that morning. Banaras Hindu University. We barely stopped by the outside of the temple, then headed straight for some jhalmuri. Yum Yum Yum. The man tossing it together has been doing this for as long as he can remember, 1960’s onward, under the very same tree.

With deft fingers, he pinched this masala and that, onions, sprouts, green chilies and a squeeze of lime. Finger licking good as we licked our grubby fingers and leapt back into the auto. The good thing about auto drivers in the city – they are honest, always game to talk, and have a deep knowledge about the culture of the city. Some weave spells of 10ft tall ghosts and white witches that shriek into the night etc, but that’s up to you to believe it or not!When in Banaras the early morning arti at Assi Ghat is a MUST see, MUST! They say the colours of Banarsi sarees are inspired by the sunrise. You have to see it to believe it. A trip to Banaras just to see the sunrise over the Ganges is worth a trip.

The sky changes colours every few seconds, and we just couldn’t get enough of it. You must get to the ghats before sunrise, an uphill task for our sleep deprived exhausted group, but we got there once! If you can get there every single day, nothing like it. It’s an experience of a lifetime, and in many ways time with nature.

Assi Ghat is possibly the best of the 87 ghats the river front has, most used for bathing and pujas, a dhobi ghat, and a couple of cremation ghats. We didn’t have time enough to explore all 87 of course! Banaras is a city built along the ghats, so it’s fascinating to just hang out there. Practically every narrow lane of the old city leads to a ghat one way or another, and each ghat is abuzz with activity.

Banaras in winter means a dive into a seasonal sweet foaming delicacy called Malaiyyo. It’s a must try, a traditional winter dessert of Banaras, something like the Daulat ki Chaat of Old Delhi, though richer and more flavourful. You can find it only in the winter months though, and we were lucky to spot quite a few vendors.We went to Gopal Mandir waali gali and started walking through the streets. 7.30 in the morning is a beautiful peaceful time to be there, the mallaiyo walas, chai walas and kachori walas all ready and setting up for brisk business. The grinding stone for saffron, the earthenware pots, huge woks, wooden spoons, brass servers all lent local flavour to our food trail.We tried several Mallaiyo walas, also met the old man who runs one of the of best there. Yet the very best came from this man sitting high up at a window in the street, almost a hole in the wall as Sangeeta suggested. Thick, rich, saffron high, sweet enough and absolutely delicious. As we slurped through our many servings, locals frequently stopped by buying potfuls of this delicacy from him. He served the most memorable mallaiyo ever! It was like an upside down meal. With dessert done, we tripped along giddily and dived into more kachoris and jalebis, chai too, and this was pretty much the norm in Banaras. Walking through the street was a great experience. I stayed trigger happy throughout. The odd sadhu, flower sellers, food stalls, chai waalas, locals, colourful doors. Little vegetable sellers would randomly pop out of tiny holes in the wall, the colours and old world charm amazing!Then we ate some more. It was a foodtrail after all! How can we do Banaras and not devour chaat, so we caught a 30 minute nap at the home stay and then descended hungrily on the Kashi Chaat Bhandaar. Banarasi cusine is often synonymous with chaat, the very best, and the most different. The first thing was Tamatar ki chaat – spicy, flavourful, addictive, colourful and truly yum! Thereafter we didn’t stop. Palak ke patte ki chaat, papdi chaat, pani puri, dahi bada, everything. The guys there were so happy, they made sure we tried every single thing on the menu, desserts included. Was the best chaat in a long long time, especially the famed Tamatar ki chaat! We couldn’t stop talking about it.

We were ready to burst, but then again, there’s nothing that a meetha paan can’t fix! Delicious meetha paans later, which are really addictive I have to say, we set off in search of recycled glass martabaans or jars. Sadly we didn’t find any, walked through a million narrow alleyways, were hungry again, then headed for the evening arti…… the pompous and ostentatious Dashashwamedh Ghat arti at sunset which is quite an experience in itself. Teeming with millions of devotees and tourists, it’s a very different experience from the mornings calming atmosphere. It’s a more social affair, with all the bells and whistles {read sea shells being blown and bells being rung} that an arti can promise. The night air resonates with deep throated vedic chants that transport you to another world if you shut your eyes. Also, a boat ride at night on the Ganges is another experience altogether. It’s a new face of the river, a new look at Banaras, it’s rituals and it’s culture.

Maybe it is just that the morning draws fewer people since 5.30am is not the most convenient time for one and all to reach the river. Yet, it was an experience in itself as we took a boat ride by a few of 87 ghats, including the Harish Chander Ghat, or the cremation ghat considered most auspicious for Hindus for the final journey.

It was an eerie and uncanny ride by that ghat. Even though the pyres burning into the night sky paint for a dramatic picture, the solemnity of the final journey is unnerving. We didn’t stay there for long.

We even bravely ventured to the Kashi Vishwanath temple, where the number of cops probably match the number of devotees given the high security profile of Banaras holiest site. No cameras allowed within, only prasad and money. Banaras had changed beyond belief! A thousand shops and shrines dot the narrow Vishwanath ki gali, a place that was so different from what I remember visiting so often as a kid.  Buy some supari from here, some beads, knick knacks. It was the best pan supari in our opinion.!

While on that topic, buy some Aloo Papad {potato papad} too. Great gift to carry back, and grab some lal mirch ka chaar/stuffed red chili pickle also if possible. My paternal grandmother used to make a mean red chili pickle, I still remember the taste from childhood, but sadly the recipe has been lost forever. These are things quintessential to the Banaras region that you might not find elsewhere. Preeti recommended the aloo ka papad, and she was spot on. One of the best ways to serve them is to pop the into the microwave for a couple of minutes, allow them to crispen up as they cool, then serve them with dips. Almost like crackers, these are addictive. They popped up at the Oberoi later, fried of course, and just as delicious!

Surprisingly enough, we managed a sideways trip to Sarnath as well. The first thing we did there was eat of course. Tumbled out of the cab into the waiting cart of a chana jor garam wala, flattened crispy chickpeas tossed together with onions, tomatoes, green chilies, spice with a dash of lime. Best and largest chana jor garam ever, probably the most expensive thing we ate in Banaras! Then again, they say chickpeas have become really expensive, and making chana jor garam is a laborious task.Another quick trip we managed was one to Rajghat to see Ruchira’s mothers school. Also stopped by the bridge across Varuna river, and found a fascinating monument overlooking the river, one of the best preserved and well looked after mausoleums. Built in 1773, it houses 11 graves. Lal Khan Tomb is one of the many tombs & mausoleum built during Medieval Period in Varanasi city. The tomb was constructed in 1773 to commemorate the memory of Lal Khan- a Mughal Noble. It is one of the finest representations of grand Mughal architecture. The building is protected by Archaeological Survey of India (ASI). This was quite a find!

We spent more time eating in Banaras than we did anything else. Ticking off things from the list Sangeeta put together, we had fabulous wood fired thin crust pizzas late into the night by Assi Ghat. The Pizzeria Vaatika Cafe is also very famous for Apple Pie. Strange as it might sound, turns out that this was the best apple pie we had ever eaten, ever! The pastry was crisp, light as air, had great taste, the ingredients shone. We carried a pie back each as well because it was sacrilege not to carry some back for the folk at home.

The other thing we carried back, all thanks to Ruchira’s eagle eye, was artisan cheese, caciotta. As we were driving out of Assi Ghat one morning, Ruchira literally flew out of the auto because she saw this.

The rest was history. Before we knew it, we were in deep conversation with the Banarsi owner, he who spoke chaste Banarasi, then English, then cut over to free flowing Italian. He got the Italian cheesemaker, Emilio Marconi to drive in to meet us, after Ruchira insisted that we wanted to buy cheese even though the guys at the shop said it was sold out.

Call it perseverance, but cheese eventually showed up, and we happily grabbed some to carry home. The very sweet Emilio even made a fresh batch of ricotta for us, and with fresh baked bread from the same shop, our journey from Banaras to Delhi was naturally delicious!

We did have very amused co passengers who were thoroughly entertained by our nonsensical non stop banter, our hunger pangs, that we made for a very eclectic bunch. And thus our little journey wound up, chugging our way back into Delhi, sleepless in many ways! Happy, ticked off our list of things to do, shopped and lived it up. There was only one thing we missed, and that was a true Banaras ki thaali, or a local meal. Strangely enough, that was one thing we couldn’t find there, despite Ruchira googling for it endlessly.We needn’t have bothered, because here, back home, that is just what Rivaayat served up with Banaras @ 361°, The Oberoi, Gurgaon! A delightful, fuss free, home style menu of Banaras cuisine curated and presented with  passion by Chef Ravitej Nath along with Sangeeta. That Banarasi cuisine could offer such hidden gems was amazing. The food was simple and special, delicately flavoured, light on the tastebuds, and offered a lot of variety.

An array of cocktails and mocktails arrived first, my fave the Gullabo. Refreshing, lilting, summery almost like a local Rosé, it teased the palette. The Panchamrit was a divine beginning, then delicious aloo and sabudana papads with an array of exciting chutneys. Wadiyon ki chutney and Tomato chutney were both addictive and different. Of course my favourite course was starters with chaat with Chivda matar, Banarsi tamatar ki chat, Chenna ka dahi vada and Aloo tikki. The Chenna ka dahi vada was amazing, as was the chivda and aloo tikki. The Tamatar ki chaat a little  low on tang and flavour as compared to what we had just experienced in Banaras.

The fritters, Harey chane ka bhabra and Bajka both finger licking good, as were the dumplings, Masoor ki bhapouri and Fara. With chutneys, everything was elvated to delicious levels. Of course I was too full already, so I barely had a bite of the main course. I loved the homestyle Arhar dal, the Turai ki sabzi and Kaddu ki sabzi. All finger licking good. I also loved the aromas of mustard oil which stood out celebrating this simple cuisine. The Mutton kaliya was a little tough, yet I was happy with a simple vegetarian meal.

The sweet Mallika chatted away with us happily through the meal. Already past being too full with such a sumptuous menu, it was time for dessert. Fresh back from Banaras, I did feel that the much awaited Malaiyyo was a tad disappointing as compared to what we had experienced there. It was far too light, quite foamy and not sweet enough. I believe it’s got something to do with the milk here as it’s difficult to get the fat content in milk locally that Malaiyyo demands. Maybe it’s best had in Banaras. The laddoos from Sankat Mochan Trust were rich and delicious, as was the peda. I heard lot about the khush khush ka halwa but didn’t get to taste that.

And that’s how we came full circle on Banaras, satisfied on all fronts of the food trail we set out to conquer!
Thank you Mallika @ The Oberoi for hosting us for this beautifully curated meal, and thank you Sangeeta for keeping the tradition going!