FOOD AND CUSINE

Bulandshahr has a varied cuisine to offer to travellers and locals. The cuisine is delectable, ranges from spicy and aromatic food to mild and healthy food. The cuisine reminiscent of the Awadhi cuisine popular all over north India. Different variety of food is enjoyed by the people of Bulandshahr throughout the year especially during the festivals. Restaurants in Bulandshahr serve nawabi cuisine. There are also street side stalls and fast food chains in Bulandshahr.

Like any other city of North India, Bulandshahr also patronizes Awadhi and Mughal cuisine. Mughal cuisine makes use of generous amount of spices to make food aromatic and full of flavour. Most popular spices used in cooking are cardamom, cinnamon, cloves, cumin, black pepper, red chilli powder and saffron. Biryani is the most popular of all Mughlai cuisine. The dum style of cooking or the art of slow cooking over a fire is a novel and marvelous cooking technique original to the Mughlai cuisine. The dum style of cooking adds texture and flavor to the food. Dum Biryani, kebabs, kormas, elaborate mutton recipes, are a speciality of Mughlai cuisine. Spices, dried fruits and nuts are generally used in the Mughlai and Awadhi recipe. Ittr (perfume) is used to enhance the aroma of the dish. Most popular recipes are achari gosht, badami gosht, dum pukht mutton, keema pulao, murgh do piazza, murgh musallam, nargisi kofta, navratan, pea’s pulao, shahi rogan josh, and raita

DHABAS

Dhabas provide wholesome food with rustic flavours. Food is served on a thali. Typical vegetarian thali conists of dal, rice, roti and sabzi. Dhabas are popular for serving aloo paratha, kulcha, meethi paratha, naan and tandoori roti that go well with homemade butter and pickles. Use of pure ghee is very popular in dhaba-style cooking. Lentil based dish is a major highlight of dhaba food. Lentils such as Bengal Gram, black gram and green gram are used in different dal preparations. Other very popular dishes include paneer (cottage cheese), palak paneer, rajma, chole, egg curry, jeera rice and kebabs. Gajar ka halwa, ladoos and flavourful thandai are also available and very popular among the customers.

Sunil Family Dhaba (Aligarh wale), Krishna Family Dhaba, Punjabi Dhaba are some of the famous dhabas in Bulandshahr.

STREET FOOD AND RESTAURANTS

Good street food is readily available in Bulandshahr. There are many food stalls, chaat centres and kathi-roll centres in Bulandshahr. People of Bulandshahr enjoy good food. Evidently there are many restaurants and hotels that offer delicious and varied cuisines 24×7. To make your search for food in the city much easier, here is a food guide that will direct you what to eat and where. All these restaurants are very economical.

Ansari Road, Krishna Nagar, Lal talab Malviya Marg, Main Road, and Sedpur Road are places where you get the best food. Achman Restaurant has good pure vegetarian food items. It also offers good multi cuisine food and continental food. There is also the Natraj hotel at Kala Aam and Raj Darbar Hotel at D.M. Road. There’s Alka Motel and Gardens and Royale Resort, Khurja for a luxurious multi-cuisine dine-in experience.

For a delicious Indian chaat experience, do no miss out on Vaishno Chaat Bhandar and Gupta sweets.

For cafeteria go to Kwality Cafeteria at Ansari Road, and Acacia Ice and Cafe at Amba Enclave. Also go to south Indian fast food chain restaurant at Shikarpur.

SWEET DELICACIES

NANKHATAI

Bulandshahr boasts of the tastiest nankhatais. They were earlier available only during Numaish (local annual fair) but now one can an enjoy an year long bonanza.
The word ‘nan’ is derived from the Persian word Naan – a type of flatbread. ‘Khatai’ is an Afghan word and means biscuit. In fact, this biscuit is also famous in Iran and Afghanistan, where it’s called Kulcha-e-khataye. Kulcha too is a flatbread, similar to the naan. Nankhatai was also called as “nuncatie by the British.

History: Believed to have originated in the 16th century in the city of Surat, Gujarat in Western India, Nankhatai was the result of the heavy trade happening between the Dutch and the Indians. With the influx of a lot of Dutch immigrants in the port city of Surat, a Dutch couple sensed a business opportunity. They started a bakery to sell breads and other confectionery items to the Dutch.

After the Dutch left the country, the Dutch couple handed over the bakery to a local employee – Dotivala, who continued baking bread for the local people in the city. Unfortunately, the bread remained unpopular due to the use of toddy and eggs, which did not appeal to the local palate. To recover losses, the unsold dried bread was sold at lower prices. The poor often dunked it in tea before consumption. The baker sensing an opportunity and with improvisations over a period of time, started making cookie shaped biscuits eventually called – nankhatai. The popularity of nankhatai grew and it was exported to Mumbai. The city housed a large number of Gujaratis and it soon became a tea time staple.

BURA BAZAR

Pyaare Lal Halwai and discovering goodies in the Bura waali gali. Sugar Bataashas, bura, shakkar, badam doodh, malai barfi, urad dal kachoris, jalebis, pedas. The list is endless.

HALWA PARANTHAS

Dive into the famous Halwa Paranthas of Bulandshahr in Numaish Ground.

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JALEBIS

Bulandshahr aaye aur jalebi nahi khaaye?! These sweet delights will make your day so, get your hands on Karim Jalebi wale in Khurja or Gupta sweets and thank us later.

FAMOUS SWEET DISHES

During Eid-ul-Fitr, Muslims in Bulandshahr eat vermicelli and sweet dishes such as sheer khurma, and sweet milk with dried fruits. Saffron is used to flavour sweets, hence the desserts have the delicious amount of aromatic flavours and sweetness. Desserts such as almond seera, badam halwa, ghewar, imarti, phirni and rabdi are super popular among the locals and the tourists. Kesar pista kulfi eaten with faloodas are extremely popular in the summers.

Hathras sweets, Babulal sweets, Bansal Bikaner sweets, Pyaare Lal Halwai and Gupta sweets are some of the most famous sweet shops who use pure desi ghee in sweet preparations.