Before we left Delhi, Jenny and I did our best to make it to our favorite restaurants one last time. Not Karim’s, because the first time is the best and it trends towards mediocre the more often you visit. I’m talking about the mall for Jenny’s favorite paneer tikka (yes, her favorite was at the mall); Sagar’s and Saravana Bhavan for dosas and uttapams; Flavors for pizza; and Roshan di Kulfi, all the way up in Karol Bagh, for breakfast, snacks, and dessert all in one sitting.
Jenny and I can’t remember if we discovered RdK ourselves our were led there by our good friends at Eating Out In Delhi. Either way, we know from Hemanshu’s blog that Roshan di Kulfi has been a Karol Bagh favorite for decades. It’s one of those places where the crowd spills out the door and if you want a seat, you have to hover over people who look like they’re finishing so you can snatch it up the moment they stand.
“Kulfi” is ice cream, Indian style. “Roshan di” means, well, I’m going to assume it means “Delicious gooey noodles that we put on top of”.
RdK’s specialty is kulfi falooda, which is ice cream with sweet rose-water noodles on top, plus bits of almond and pistachio for good measure. It’s something better tasted than described.
But RdK goes beyond dessert — or, rather, it’s got stuff that comes before dessert. We ordered chole bhatura, a Punjabi chickpea dish most often served for breakfast, and raj kachori, which is a big ball of pastry filled with all sorts of stuff and covered with all sorts of sauce.
A ball of stuff and sauce: we can’t get more specific (and it doesn’t get much better) than that.