There were so many inviting dishes on display at the Jawaharlal Nehru Stadium, where the fest began on Friday.

Organized by National Association of Street Vendors of India, the third edition of the food festival surely had something for everybody -- those with a sweet tooth or devout fans of veggies or who have weakness for chicken or people who relish fish only when someone from down south or east prepares the dish. The list is an exhaustive one for sure.

The concept of bringing food items from different parts of the country under one roof is not something unheard of. Think Dilli Haat. But the dishes laid out by vendors from 19 states can't go unnoticed. Not because of the rich traditional flavours, but also due to the pricing. Some of them were as low as Rs 20 per plate.

While one Punjab stall offered irresistible butter chicken with naan, the other one from Chandigarh neatly placed makke ki roti with sarson ka saag on the counter. Then there were khakras and theplas from Gujarat. Pakodas options were aplenty and so were biryanis.

The non-vegetarian dishes that were served as thalis or kebab plates were a tad above Rs 100.

The nip in the air and pakodas in sight instantly made the food lovers step towards the West Bengal stall, which offered egg, cauliflower, tomato and capsicum pakodas. Egg pakoda cost just Rs 30 a plate. The fried snack had a crispy cover. Stuffed with a boiled egg and mashed potatoes, it was spicy and yummy.

The Bihar counter had their famous litti-chokha. Litti, made with wheat flour and 'sattu' stuffing, was served with semi-dry mixture of vegetables like potatoes, tomatoes and green chilies. Cooked in mustard oil, the vegetables further lent a traditional touch to the dish.

The Lucknow stall had Mughlai biryani. The dish was made with basmati rice with chicken pieces, cashew nuts and khoya.

Delhi's momos stall also caught attention of the food lovers. The size of the dumplings was good enough and filling too. The combination of vegetables like cabbage, onion and carrot with ginger paste made the hot momos perfect for the chilly weather. The chicken version was delicious too.  Cooked well, the meat was tender.


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