Aligarh-Iglas Street Food Tour I World Famous Iglas Cham Cham, India's Best Aloo Tikki, Anda Cheela

0:00-0:53 INTRODUCTION
0:54-4:47 MOOLCHAND & SONS
4:48-7:00 DABBOO DALSEV
7:13-11:13 SHRI RAGGHA SETH CHAMCHAM WALE
11:15-15:24 NANUA MITHAI WALA
15:25-16:47 SHRI MANGALA CHAMCHAM WALE
16:48-19:55 GOGA JI BARULE AND PAKODE
19:56-22:01 RAFIQ TEA STALL
22:02-24:51 HARIRAM MANIRAM ANDA CHILAWALE

Our street food tour from Aligarh to Iglas was a culinary adventure through the region’s most iconic and unique flavors, offering a taste of traditional dishes from renowned local eateries.

We began our street food tour from Aligarh to Iglas with a visit to Shri Khereswar Dham. Our first food stop was at Moolchand & Sons, where we tried their famous kachori sabzi. The kachori was crispy and flaky, served with two types of no onion-garlic potato dishes. Along with that, we indulged in their gulab jamun, which were deep-fried balls made of paneer and khoya, soaked in sweet sugar syrup.

Next, we visited Dabboo Dalsev, known for their dal sev, but we opted for their special namkeen mixture, a crunchy snack prepared with 16 varieties of fried ingredients.

We then made our way to Iglas in search of the famous chamcham. Our search led to Shri Raggha Seth Chamcham Wale. The owner, Dinesh ji, walked us through the process of making this local delicacy. The chamcham, made by simmering small cottage cheese balls in sugar syrup until they turned brown, was a sweet treat.

Afterward, we stopped at Nanua Mithai Wala for their aloo tikki chaat. This dish featured crispy double-fried potato patties topped with yellow peas curry, chutneys, yogurt, onions, and sev. It was simply brilliant. We also tried their ghewar, which was decent.

At Shri Mangala Chamcham Wale in Sarai Bazaar, Iglas, we sampled their samosas, which were decent, though not exceptional.

Our next stop was at Goga Ji Barule and Pakode, where we tried their barule, a snack of boiled baby potatoes coated in gram flour, double-fried, and served with a tangy chutney. While the hygiene left something to be desired, the barule was zesty and flavorful.

At Rafiq Tea Stall, we had two Aligarh specialties: matri malai and matri makhan. Both dishes featured a firm bread called matri, topped with fresh cream (malai) in one and salted butter (makhan) in the other, along with granulated sugar. Both versions were a great experience to try.

Our final stop was at Hariram Maniram Anda Chilawale, known for their anda chila. This unique dish consisted of a gram flour and egg-based crepe stuffed with a potato mixture, chopped into small pieces, and served with two kinds of chutneys. The flavors were excellent, rounding off our food tour perfectly.


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Texts by Swetaleena Nayak