My next stop was the Bihar counter and their famous litti-chokha was tempting. 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 was my next stop and I couldn't resist ordering Mughlai biryani as the aroma was overpowering. Once the plate was placed in my hands, I treated my taste buds with a spoonful of the dish made with basmati rice with chicken pieces, cashew nuts and khoya. The vendor told me the “actual term” for the dish is 'mutanjan'. He changed the name to make it easy for the masses to understand.
Then Delhi's momos stall caught my attention.
