Taste with Sudi

There's a Hindi saying about Indian culture that goes: Kos kos pe badale pani, char kos pe vani (The taste of water changes every 3 kms, and the language changes every 12 km.) I would take the liberty of changing it a bit and add another 3 kms to the 12 and say the cuisine also changes every 15 kms.

I would love to dedicate this blog to my undying love for food and its history – the WHY, HOW & WHEN of the dish or cuisine in context.

“Love for Food comes naturally to me because I not only eat to live but live to eat……….”

The first in the series to come is the famous Mutton Saagwala prepared in the iconic eating place – KAKE–DA-HOTEL at Connaught Place, New Delhi.

BRIEF HISTORY:

Born in Pakistan, Amolak Ram Chopra had a vision of owning an eatery and doing a contribution to the society by providing quality delicious food at most affordable prices. His passion into cooking gained popularity between friends and family. To bring his dream into reality he started a restaurant by his nick name “Kake Da Hotel” in 1931, which eventually gain popularity in Lahore, where pure desi ghee preparations with home blended spices was a way to provide an extremely healthy diet with a great taste.

The Young Entrepreneur soon started gathering attention from various tourists and British officials. He always kept his vision towards the number of people he was feeding rather than the amount of money he was collecting. The prices were always decided keeping in mind the mass affordability. That was the strategy which brought Kake Da Hotel to everyone`s notice.

After partition of India in 1947, Amolak Ram Chopra came to India, and with the loving support of family, started the same venture at Cannaught Place in Delhi on a wooden Cart. Moving on with same principles, Kake Da Hotel soon gained the same popularity in Delhi. Now everybody knows what Kake Da Hotel stands for. Yes it stands for its quality, taste and number of people it feeds with the affordability of price it offers.

THE DISH:

Mutton Saagwala was good too, with tender pieces of goat meat in a thick gravy made of pureed spinach, spices and of course, Desi Ghee.