Afghani Chicken Samosa from Delhi’s Jama Masjid – A Taste You Can’t Forget दिल्ली की जामा मस्जिद से अफ़ग़ानी चिकन समोसा – एक स्वाद जो कभी नहीं भूलेगा

Visited in: December 2024
स्थान: दिसंबर 2024
Location: Jama Masjid, Delhi
स्थान: जामा मस्जिद, दिल्ली
Shop Name: Afghani Samosa
दुकान का नाम: अफ़ग़ानी समोसा

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🕌 A City Full of Taste, Culture & History – Delhi

🕌 स्वाद, संस्कृति और इतिहास से भरा शहर – दिल्ली

Delhi is not just a modern metro city, it's a living example of centuries-old culture, Mughal heritage, and unmatched street food. Especially the narrow lanes around Jama Masjid still echo the flavors of royal kitchens.
दिल्ली सिर्फ़ एक आधुनिक शहर नहीं है, बल्कि ये सदियों पुरानी संस्कृति, मुगल विरासत और बेजोड़ स्ट्रीट फूड का जीता-जागता उदाहरण है। खासकर जामा मस्जिद के आस-पास की गलियाँ आज भी शाही रसोइयों की खुशबू से महकती हैं।

🥟 Afghani Samosa – When Afghanistan Meets India in a Samosa

🥟 अफ़ग़ानी समोसा – जब अफगानिस्तान भारत से समोसे में मिलता है

During my Delhi food tour in December 2024, one unique item caught my eye – the Afghani Chicken Samosa.
दिसंबर 2024 में दिल्ली फूड टूर के दौरान एक अनोखी चीज़ ने मेरा ध्यान खींचा – अफ़ग़ानी चिकन समोसा।

It looked completely different from the regular Indian samosas –
यह हमारे पारंपरिक समोसे से बिलकुल अलग दिख रहा था –

• Cylindrical in shape

• आकार में लंबा और बेलनाकार

• Sprinkled with black and white sesame seeds on top

• ऊपर से सफेद और काले तिल छिड़के हुए

• Stuffed with juicy, flavorful chicken

• अंदर भरा हुआ जूसी और मसालेदार चिकन

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🤝 A Warm Welcome by the Afghani Bhai

🤝 अफ़ग़ानी भाई का प्यार भरा स्वागत

In one of Jama Masjid’s narrow lanes, I spotted an Afghani brother selling these samosas.
जामा मस्जिद की एक तंग गली में, मैंने एक अफ़ग़ानी भाई को ये समोसे बेचते हुए देखा।

I asked for one. He kindly cut it with a knife, added his special green chutney and a little mayonnaise, and handed it to me hot and fresh.
मैंने एक समोसा माँगा। उन्होंने बड़े प्यार से उसे चाकू से काटा, उस पर अपनी खास हरी चटनी और थोड़ा मेयोनीज़ डाला और गर्मागर्म पकड़ा दिया।

🤤 First Bite – A Mouthful of Juicy Magic

🤤 पहला कौर – जूसी स्वाद का जादू 

The moment I took my first bite – it was a flavour explosion!
जैसे ही पहला कौर लिया – एकदम स्वाद का धमाका हो गया!

• The chicken was soft, spicy, and super juicy

• चिकन नरम, मसालेदार और जूस से भरा था

• The outer crust was perfectly crispy

• बाहर की परत क्रिस्पी और हल्की थी

• The chutney and mayo added a modern kick

• चटनी और मेयो ने एकदम मॉडर्न ट्विस्ट दे दिया

This wasn’t your regular samosa – this was a cross-cultural culinary bomb!
ये कोई आम समोसा नहीं था – ये एक क्रॉस-कल्चरल ज़ायके का धमाका था!

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🧭 Where to Find It?

🧭 कहां मिलेगा?

Location: Jama Masjid, Delhi
स्थान: जामा मस्जिद, दिल्ली
Stall Name: Afghani Samosa
दुकान का नाम: Afghani Samosa

Just ask any local – “Where can I get the Afghani Chicken Samosa?” and they’ll guide you.
बस किसी भी लोकल से पूछो – “अफ़ग़ानी चिकन समोसा कहां मिलता है?” – तुरंत बता देंगे।

📜 A Quick Bite of Delhi’s History

📜 दिल्ली के इतिहास की एक झलक

Jama Masjid was built in 1656 by Mughal emperor Shah Jahan.
जामा मस्जिद को 1656 में मुग़ल सम्राट शाहजहाँ ने बनवाया था।

The lanes around it are just as old – filled with stories, street food, and soul.
इसके आसपास की गलियाँ भी उतनी ही पुरानी हैं – जहाँ हर मोड़ पर इतिहास और हर नुक्कड़ पर स्वाद मिलता है।

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💬 Final Thoughts – A Must-Try for Chicken Lovers

💬 अंतिम राय – चिकन लवर्स के लिए ज़रूरी ट्राय

If you're a chicken lover visiting Delhi, this Afghani Samosa is a must-try.
अगर आप चिकन के दीवाने हैं और दिल्ली आ रहे हैं, तो ये अफ़ग़ानी समोसा ज़रूर ट्राय करें।

It’s not just food – it’s an experience.
ये सिर्फ़ खाना नहीं, एक अनुभव है।

🗣️ What Do You Think?

🗣️ आपका क्या ख्याल है?

Have you ever tried something this unique? Tell me in the comments!
क्या आपने कभी इतना अनोखा कुछ खाया है? कमेंट में जरूर बताएं!

Dev Hotel’s Special Egg Keema in Jaipur – Tastes Just Like Non-Veg!

📍 Location: Dev Hotel, Ajmeri Gate, Jaipur
📅 Visited On: 16 June 2025

🏙️ Ajmeri Gate – A Historical Entryway of Jaipur

Ajmeri Gate was built in the 18th century by Maharaja Sawai Jai Singh II, the founder of Jaipur. Named after its direction toward the city of Ajmer, this historic gate stands as one of the main entrances to Jaipur’s walled city. Even today, thousands pass through it daily — and just around the corner lies a culinary gem: Dev Hotel.🍳 Introduction

Tucked near Ajmeri Gate, Dev Hotel has been serving authentic flavors for the past 56 years. Run by three generations of the same family, this iconic eatery is home to a dish that surprises everyone — the special egg keema, a vegetarian masterpiece that tastes just like mutton keema!

On our visit on 16 June 2025, we tried this famous dish and here’s everything you need to know about it.

🧑‍🍳 Recipe – How Dev Hotel Makes Their 10-Egg Keema

Ingredients:

• 10 Eggs

• 2 Large Onions (finely chopped)

• 1 Tbsp Ginger-Garlic Paste

• 2 Tomatoes (finely chopped)

• 1 Tsp Red Chilli Powder

• 1 Tbsp Dried Kasuri Methi

• Salt to taste

• Dev Hotel’s Special Masala

• Dev Hotel’s Signature Egg Curry Gravy

• Oil

• Fresh coriander for garnish

Preparation Method:

1. Heat oil in a frying pan.

2. Add the chopped onions and sauté until golden brown.

3. Add ginger-garlic paste and cook for about 5 minutes.

4. Add chopped tomatoes and cook until the mixture is well sautéed.

5. Now add all 10 eggs and scramble them.

6. Once the eggs are fully cooked, add:

   • Red chilli powder

   • Dev Hotel’s special masala

   • Crushed kasuri methi

   • Salt to taste

7. Pour in their signature egg curry gravy, mix well, and cook for another 5 minutes.

8. Garnish with fresh coriander leaves.

🍽️ How It’s Served

This flavorful egg keema is served with hot tandoori rotis, making it a hearty and satisfying meal. The smoky texture of the roti perfectly complements the rich masala of the keema.

😋 Taste Experience

One bite, and you'll be stunned — “This tastes exactly like non-veg keema!”
The spices are perfectly balanced, the texture of the eggs is just right, and the richness of the gravy brings it all together. Dev Hotel’s egg keema is a hidden gem that feels like a royal experience.

📌 About Dev Hotel

• Name: Dev Hotel

• Location: Ajmeri Gate, Jaipur

• Established: 56 years ago

• Run by: Three generations of the same family

🛣️ Conclusion

If you ever visit Jaipur, make sure to explore Ajmeri Gate, but don’t leave without tasting the iconic egg keema at Dev Hotel.
It’s not just a meal — it’s an unforgettable taste experience!

🔥 Jaipur’s “Iron Man” Kishan Pakodi Wala – 66-Year-Old Stall Where 70-Gram Moong Dal Pakodis Are Fried With Bare Hands

Jaipur, the pride of Rajasthan, is not just known for its forts, palaces, and vibrant culture, but also for its incredible street food heroes. One such name that has become a living legend is Kishan Pakodi Wala, who has been serving delicious and unique pakodis for the last 66 years, and still amazes people every day.

👨‍🍳 A Legacy of Four Generations

Kishan Ji’s pakodi stall is now being carried forward by the fourth generation of his family. What started as a humble food counter decades ago has today become a symbol of heritage, flavor, and dedication. This place doesn’t just serve food – it serves the soul of Rajasthan through taste and tradition.

🔥 The Daredevil Technique – Frying in Boiling Oil With Bare Hands

Kishan Ji fries massive moong dal pakodis weighing 60–70 grams each, using his bare hands in boiling hot oil. No gloves. No spatula. Just pure skill, fearlessness, and years of experience.

Watching him do this live is absolutely jaw-dropping. But for Kishan Ji, it’s just a part of his everyday work. According to him, it’s not a trick — it’s practice and resilience developed over many years of working in intense heat.

🍽 The Size, Flavor, and Special Chutney of These Pakodis

Each pakodi here is not just food — it’s an experience:

• Weighing around 60 to 70 grams, these thick, giant moong dal pakodis are unmatched in Rajasthan.

• Crispy and golden on the outside, soft and spiced on the inside.

• Served with a signature tangy-sweet green chutney, handcrafted from fresh herbs and spices.

🍴 My Experience – A Flavor Explosion in Every Bite

When I took my first bite of Kishan Ji’s pakodi, I was stunned. The crispy exterior gave a satisfying crunch, and the inside was super soft, packed with flavor. You could literally taste the love and the carefully balanced spices in every bite.

And then came the magic of their special green chutney — not too sour, not too sweet — just the perfect flavor bomb.
Honestly, I have to say: “It was an unforgettable experience!”

📍 Where To Find It?

Kishan Pakodi Wala
📍 Location: Subhash Chowk, Jaipur, Rajasthan
🕘 Timings: 9:00 AM to 6:00 PM
🚇 Nearest Metro Station: Badi Chaupar

This stall should be at the top of your street food bucket list when in Jaipur.

🎥 Viral On Social Media

A recent viral video showed Kishan Ji frying pakodis in boiling oil using his hands, and it took the internet by storm. The video got millions of views, and Kishan Ji earned titles like “Desi Iron Man”, “Street Food Legend”, and “Real-Life Hero.”

But behind the fame is a man of simplicity and strong work ethic, who hasn’t changed his way of working despite all the attention.

🙏 A Blend of Tradition and Grit

Kishan Pakodi Wala is not just a food stall — it is a living example of Rajasthani heritage, strength, and dedication. People don’t just eat here — they experience a slice of Jaipur’s soul.

🔚 Conclusion

If you visit Jaipur and don’t stop by Subhash Chowk to try Kishan Ji’s legendary pakodis, then you’ve definitely missed out on the real flavor of the city. His massive moong dal pakodis, his unique frying method, and his humble personality together create an experience that will stay with you for life.

Watch Full Video

🍗 The Real Taste of Amritsar – Tandoori Chicken Recipe Learned from Bubby Chicken

🛫 1. Our Amritsar Food Trip – A Journey of Flavors

On a chilly morning of January 9th, we landed in the flavorful streets of Amritsar, Punjab — a city where every corner carries the aroma of spices and tradition. After seeking blessings at the Golden Temple, our next stop was the famous “Bubby Chicken & Fish Corner”, known for its rich and authentic Punjabi non-veg delicacies.

That’s where we discovered a game-changing dish – the iconic Tandoori Chicken (locally called Tandoori Murgh), cooked in a traditional clay tandoor, giving it that smoky depth and vibrant red color.

🔥 And today, we’re sharing that very same recipe with you — straight from the streets of Amritsar!

🔥 2. The Charm of Bubby Chicken – Where Tandoori is an Art

This small but legendary joint doesn’t need fancy decor. At Bubby Chicken, the magic is in the marinade and the fire. The moment you step near, the smoky aroma of roasting chicken pulls you in. The traditional tandoor and the love they put in their food is what makes this place so special.

The owner kindly explained to us — “The secret to a great Tandoori Chicken lies in its marination time, spice mix, and slow cooking over fire.”

🍋 3. Recipe – How to Make Authentic Amritsari Tandoori Chicken

🧂 Ingredients:

• Chicken (Bone-in) – 750 grams, cleaned and cut

• Yogurt (Thick curd) – ½ cup

• Ginger-Garlic Paste – 2 tsp

• Lemon Juice – 1 tsp

• Mustard Oil – 2 tsp

• Red Chili Powder – 2 tsp

• Turmeric – ½ tsp

• Coriander Powder – 1½ tsp

• Cumin Powder – 1 tsp

• Garam Masala – 1 tsp

• Salt – to taste

👨‍🍳 Preparation:

1. Prep the Chicken
   Rinse and pat dry the chicken pieces. Apply lemon juice and a pinch of salt. Let it rest for 15 minutes.

2. Marination
   In a bowl, mix yogurt, mustard oil, all spices, and ginger-garlic paste. Rub this paste thoroughly over the chicken. Cover and refrigerate for at least 6 hours (overnight is best).

3. Oven/Tandoor Setup
   If you have a traditional charcoal tandoor — great! But at home, preheat your oven to 200°C (392°F).

4. Cooking
   Bake or grill the chicken for 25–30 minutes, flipping midway. Keep brushing it with ghee or butter to avoid drying.

5. Serving
   Serve hot with onion rings, lemon wedges, and mint chutney!

💬 4. Our Honest Experience – A Taste to Remember

The first bite took us by surprise — juicy from inside, slightly crisp outside, and bursting with layered spices. The smoky flavor from the tandoor gave it a restaurant-style finish. It wasn’t just a dish, it was a story told through flavor.

This Tandoori Chicken recipe from Bubby Chicken, Amritsar, captures the soul of Punjab in every bite.

✅ 5. Pro Tips

• Use hung curd for a thick marinade that sticks well.

• Don’t skip mustard oil — it adds authentic Punjabi warmth.

• Want that smoky aroma at home? Burn a piece of coal and place it in the pan (dhungar method).

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📍 6. Location (Where We Learned This)

Bubby Chicken & Fish Corner
📍 Amritsar, Punjab – India
🕒 Open from noon to night
💬 Pro tip: Try their fish fry too!

🙌 7. Final Thoughts – Bring Amritsar to Your Kitchen

If you ever visit Amritsar, make sure you stop by Bubby Chicken and try their legendary Tandoori Chicken. But if not, bring a piece of Amritsar to your home by following this recipe.

This is not just food — this is an experience, straight from Punjab’s heartland.

👉 Coming up next: Another Punjabi classic — Sarson Da Saag & Makki Di Roti. Stay connected with Foodie Shouaib!

👉 Watch the full recipe video here:
📺 https://youtu.be/AD7ZIA9wqZU?si=agzeXZooZ1oZOnLY

🌶️ Mirchi Ka Halwa – A Unique Taste from the Streets of Jaipur by Sajid Bhai

By Foodie Shouaib | Location: Jaipur, Rajasthan

🏙️ Jaipur – A City Where Every Street Smells of Flavor

The capital of Rajasthan, Jaipur, also known as the Pink City, is famous not just for its forts and palaces, but for the authentic flavors hidden in every street corner. The kitchens here carry a rustic aroma and desi richness that touches the heart of every food lover.

In areas like Tonk Road, Ramganj, or Chaura Rasta, you’ll find food artists turning traditional recipes into unforgettable experiences. One such food artist is Sajid Bhai, known for his incredible creation – Mirchi Ka Halwa.

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🌶️ Mirchi Ka Halwa – A Sweet and Spicy Surprise

Whenever we hear the word "halwa", we think of suji, carrot, or moong dal halwa. But Sajid Bhai broke this tradition and crafted a dish that surprises at first glance and wins your heart with its taste – Green Chilli Halwa.

This dish is especially for those who love to try something new, unique, and offbeat. In this recipe, spicy green chilies are cooked with sweet mawa, ghee, and dry fruits in such a way that each bite gives you a mix of heat and sweetness.

🍲 Ingredients

• Green chilies (less spicy) – 200 grams

• Desi ghee – 4 tablespoons

• Mawa (khoya) – 150 grams

• Condensed milk – 100 ml

• Sugar – 100 grams (adjust to taste)

• Cardamom powder – 1/2 teaspoon

• Dry fruits (cashews, almonds, pistachios) – for garnish

• Milk – as needed

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👨‍🍳 Step-by-step Recipe

1. Preparing the Chillies

Wash the green chilies, remove the seeds, and finely chop or coarsely grind them. This step is crucial to make sure the halwa doesn’t turn too spicy and stays flavorful.

2. Roasting in Ghee

Heat desi ghee in a heavy pan. Add the chopped chilies and roast on low flame until the raw smell disappears and the color slightly changes.

3. Adding Mawa and Sweetness

Now add the mawa and roast well. Then add the condensed milk and sugar. Cook on low flame until the mixture thickens and becomes halwa-like in texture.

4. Flavor and Garnish

Add cardamom powder and garnish with chopped dry fruits. Let it cool a bit before serving, as the taste and richness intensify when it settles.

🌟 What Makes Sajid Bhai’s Mirchi Halwa Special?

• Home-style taste with a professional finish

• No artificial colors or flavors

• A perfect winter dessert to keep your body warm

• Good for digestion

• Already viral on YouTube among food lovers

📍 Where Can You Try This Halwa?

You can find this special halwa in an old neighborhood of Jaipur, where Sajid Bhai has been perfecting his craft for years. To watch the full preparation and behind-the-scenes, check out our YouTube channel Foodie Shouaib:

👉 Watch Full Recipe Video

 

🍛 Tonk’s Nawabi Mutton Korma – A Royal Flavor Experience

🏰 Tonk’s Noble Heritage and Cultural Legacy

Tonk, often referred to as the “City of Nawabs” or “Rajasthan’s Lucknow,” boasts a history intertwined with Mughal jagirdars and Afghan influence. In 1806, Afghan commander Nawab Amir Khan liberated Tonk (then called Makriyat) from the Holkar dynasty and made it his capital . Following the Third Anglo-Maratha War in 1817, he formed a treaty with the British, disbanded his army, and secured autonomy and the title of Nawab . Subsequent rulers, especially Nawab Wazir Khan and Nawab Ibrahim Ali Khan, transformed Tonk into a hub of Urdu literature and Mughal-style arts. The Sunehri Kothi became a center for poetry, music, and dance .

Tonk’s cultural identity thrives on its historical architecture, Quranic and Urdu libraries, and grand Nawabi celebrations like Milad un-Nabi and Qawwali festivals . It’s also known for its sweet melons and is a symbol of Hindu-Muslim unity .

🏨 Asian Darbar Hotel – The Authentic Nawabi Korma

Located in Kafile Bazar, the iconic Asian Darbar Hotel is celebrated for its Nawabi Mutton Korma. This dish stands out for its special mutton cuts (nalli, chaap, and gola boti) immersed in rich royal spices. What makes the experience complete is their signature saffron-infused masala chai, served alongside the korma.

🧾 Ingredients

• Bone-in mutton – 1 kg (special cuts: nalli, chaap, gola boti)

• Refined oil – ¼ cup

• Onion (finely chopped) – 3 large

• Garlic-ginger paste – 2 tbsp

• Red chili powder – 1 tbsp (special Tonk chili for deep color)

• Coriander powder – 2 tsp

• Turmeric powder – ½ tsp

• Desiccated coconut (khopra) – ½ cup

• Yogurt (dahi) – 200–250 g

• Whole garam masala – 2 bay leaves, 4 green cardamom, 1″ cinnamon, 4 cloves

• Salt – to taste

• Optional: saffron or powdered garam masala for garnish

👩‍🍳 Preparation Method

1. Heat the oil
   In a deep pan, warm the oil. Add bay leaves, cardamom, cinnamon, and cloves; sauté until fragrant.

2. Sauté the onions
   Add the finely chopped onions. Cook on low flame until they turn golden brown for a deeper, sweeter flavor.

3. Add garlic-ginger paste
   Mix in the paste and lightly sauté. Sprinkle a bit of water to prevent sticking to the pan.

4. Add the mutton
   Add the mutton and coat well with spices. Add salt and cook for 10–15 minutes on low heat.

5. Add spice powders
   Stir in yogurt, turmeric, red chili, and coriander powders. Cook until oil separates.

6. Add coconut
   Mix in desiccated coconut and continue cooking until the gravy becomes thick, creamy, and grainy.

7. Finish
   Add saffron or powdered garam masala, and simmer on low heat for 5–7 minutes before turning off the heat.

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🥣 The Eating Experience

At Asian Darbar, the Nawabi Korma is served with tandoori naan or lachha paratha. The gravy is rich and masaledar (very spicy), with a creamy coconut finish, and the meat inside is tender and juicy. The meal is completed by their signature saffron chai, adding a warm, aromatic finish. This royal dining experience not only satisfies the appetite but feels like a true Nawabi indulgence.

🍽️ Serving Suggestions

• Bread: Tandoori naan or lachha paratha

• Rice: Jeera rice or basmati pulao

• Sides: Mint raita or cucumber raita, homemade achar

• Drink: Asian Darbar’s signature saffron-laced masala chai

🍗 Chicken Bat Ball Stew – A Hidden Non-Veg Gem at Zam Zam Take Away, Karbala Mod, Jaipur

Jaipur, known for its royal history, vibrant streets, and cultural treasures, is also home to some of India’s most underrated street food. Nestled in the bustling area of Karbala Mod, Zam Zam Take Away serves a unique dish that’s creating waves among non-veg lovers – the Chicken Bat Ball Stew.

This stew isn’t your typical curry. It’s a rich, aromatic, and rustic preparation where juicy chicken balls (similar to koftas) and meaty drumsticks ("bats") are simmered in a traditional masala stew. The texture, the spices, and the slow-cooking method make this dish stand out in Jaipur’s crowded food scene.

🧆 What Are Chicken Balls?

The star of the dish is the chicken balls – soft, juicy, and bursting with flavor. These are made from minced chicken breast, seasoned with:

• Garam masala

• Kabab masala

• Yellow chili powder

• Salt to taste

To make the chicken balls extra soft and moist, mutton fat (fait) is added to the mixture – a traditional secret that elevates the texture to melt-in-the-mouth perfection. Crushed green chilies and a generous amount of ginger-garlic paste are mixed in to add spice and aroma.

Once the mixture is combined well, it’s shaped into uniform balls and set aside, ready to be added to the stew.

🍲 The Stew – Where Magic Happens

Now let’s talk about the stew – a flavorful gravy that holds everything together. The base starts with refined oil heated in a deep pan. Into this goes ginger-garlic paste, which is fried until golden and aromatic.

Next comes the yogurt. Yes, you read that right. Yogurt is added and cooked until the oil separates, giving the stew a rich, creamy texture and a hint of tanginess. To this, salt and a pinch of cumin seeds are added, infusing the yogurt with a toasty, earthy flavor.

Then, fried onions go in, followed by turmeric powder, coriander powder, and yellow chili powder. A splash of water is added to ensure the masalas cook evenly. This mixture is slow-cooked for about 20 minutes until a thick, beautifully spiced gravy forms.

At this point, the prepared chicken balls are gently added into the stew. Just like cooking fish, they are not stirred too much to avoid breaking them. The balls absorb the stew’s flavors while staying whole and tender.

🍗 The “Bat” – Chicken Leg Surprise

What sets this stew apart is the addition of chicken legs, which are referred to as “bats” locally. Once the balls are nearly done, these legs are dropped into the pot. They’re simmered slowly for another 15 minutes until the meat is tender and infused with all the spices.

Before finishing, the chef adds a final touch: whole coriander seeds and dried red chilies. These give the stew an earthy, slightly smoky tone that balances the richness of the yogurt and masala.

 🤤 Flavor Explosion – My Experience

When I tried this stew with freshly baked tandoori roti, I was genuinely surprised. The chicken balls were incredibly soft – they dissolved in the mouth like butter. The stew was thick, spicy, and comforting, with just the right amount of tang from the yogurt and depth from the roasted spices.

The “bat” or chicken leg was perfectly cooked – not overdone, but fall-off-the-bone tender. Together with the stew, it created a complete, satisfying non-veg meal.

This isn’t a dish you’ll find in fancy restaurants. This is authentic, soulful, street-style food at its best – and that’s what makes it worth the visit.

📍 Location & How to Try

If you’re in Jaipur, you can’t miss this.

📍 Zam Zam Take Away
🗺️ Location: Karbala Mod, Jaipur
🎥 Watch the full recipe video: Click here

The place may look simple from the outside, but what’s cooking inside is nothing short of royal. You’ll often find a small crowd waiting for their turn to try this one-of-a-kind dish.

Final Thoughts

The Chicken Bat Ball Stew at Zam Zam Take Away is not just a meal – it's an experience. From the thoughtful use of mutton fat in chicken balls to the earthy whole spices in the stew, every bite tells a story of tradition and flavor.

If you’re a foodie visiting Jaipur, this should be on your must-try list. And if you're a local and haven’t tried it yet – what are you waiting for?