Newtown in Sydney with its bohemian neighbourhood, is a vibrant suburb. It is where Chris Martin from Coldplay was seen wandering causally in his music video( A Sky Full of Stars). The suburb is home to many quaint shops and Sydney University students and restaurants like Delhi ‘O’ Delhi.
Delhi ‘O’ Delhi is one of Sydney’s renowned Indian restaurants which pampers your taste buds which opened its doors in 2007 offering delicious food, wine menu and cocktails.
Delhi ‘O’ Delhi is Javed Khan and his wife Ishrat’s success story. Javed completed his hospitality training from renowned Institute of Hotel Management in Kolkata and worked in luxury chain Oberoi Hotels & Resorts. He migrated to Australia with a wealth of cooking experience, excellent knowledge in food service and an acquired understanding of the art of food presentation. Javed with his team have been awarded 2021 IABCA Tourism, Hospitality & Catering Award, 2018 R&CA award for excellence NSW Indian/Sub-Continent Restaurant and 2015 AGFG Chef Hat award.
Favourite Khasta Kachori:
According to Delhi ‘O’ Delhi, it’s menu is ‘known for its fusion of traditional recipes with modern innovation’. Javed has brought various Indian regional flavours to Sydney. He definitely has great selection of dishes from different parts of India.
One of the favourites is the restaurant’s tasty Khasta Kachori. ‘Khasta’ is the Hindi word which means flaky. ‘Kachori’ is puri(bread) stuffed with spiced potatoes, peas and many more. Made of crushed and washed gram flour with added spices. Both moong dal (lentil)or split skinless urad dal can be used to make gram flour as the use of lentils is many centuries old Indian subcontinent culinary tradition in making kochuri. In the 16th century, poet of Mughal India, Banarasidas wrote about kochuri in his autobiography Ardhakathānaka, (The Half Story).
At Delhi ‘O’ Delhi, Newtown, ‘Khasta Kachori’ has defintely infused the street food with modern mouthwatering blend of traditional cooking with contemporary presentation. After the dish was served, Javed took his time to explained his creation. His ‘Khasta Kachori’ is made of crispy shell. It is filled with diced potatoes and chick peas. Date & tamarind chutney are added. It is served with refreshing yogurt & mint sauce just like they do in the lanes of charming old Delhi. There it’s also known as ‘Raj Kachori’. Some say, puffed-up ‘gol gappa’ a look a like of ‘Khasta Kachori’ originated in Bikaner, Rajasthan. The dish is also popular in other Indian states of Uttar Pradesh, Madhya Pradesh and West Bengal.
In West Bengal, ‘Khasta Kochuri’ with masala inside is served in local sweet shops. One can have it with Jalebis or rabdi for breakfast. Then there is ‘koraishuti kochuri’ which is kachori stuffed with peas. It is a winter delicacy.The other popular kochuri is ‘Heeng Kachori’ made of heeng or asafetida. It has local origin too.
In Sydney, Delhi ‘O’ Delhi’s immaculate presentation has made the dish an art on the plate with tamarind chutney, yogurt and mint sauce adding both colours and flavours.