Heirloom recipes are the treasures of any kitchen. They are priceless and have stood the test of time with their perfect blend of flavours. These are classics loved by all, for the comfort and satisfaction they provide at every bite. As the world advances, and finding a recipe on the internet is as easy as a snap of a finger, many of the age-old recipes have got lost with time or the ink blurred on the sepia pages of an old, tattered notebook. And it is for this reason that Village Degh is talked about much these days. Started by Chef Osama Jalali who himself is a seasoned food writer, researcher and culinary historian, Village Degh offers few dishes that use heirloom recipes and are prepared with patience and passion.
Slow Methods Of Cooking
If there is one thing that the pandemic has taught us, it is taking life easy, slowing the pace and taking a moment to smell the proverbial flowers. The shift has been towards concepts like slow travel and slow food movement. Slow methods of cooking were used by our mothers, grandmothers and great grandmothers. Many of us have grown up to okhlis, silbattas, handis being an integral part of a kitchen. I remember every year, copious amounts of spices would be ground in a huge mortar in our ancestral home in Kanpur. One had to stand up to ground spices using a 4 feet high pestle, and the house would resound with the rhythmic thwack of the pestle and sneeze when the masalas tickled our noses. The pounding of spices, garlic, herbs, salt is a full sensory experience. As the pestle pounds, aromas are released and flavors are compounded with every beat of stone on stone. Ancient techniques of cooking involve a connection with food and one who uses them displays is a sign of an engaged cook. Chef Osama Jalali, I know for sure, is engaged at every step of cooking in his kitchen. It is for this reason I eagerly waited to eat the delicacies that were arriving from Village Degh.
Strapped onto the back of a motorcycle, the humongous wooden hamper arrived with handis stacked on top of one another. Sealed carefully to retain the heat and then further wrapped in biodegradable cloth the whole appeal was rustic and alluring. Personally signed by Chef Jalali, a post card was handed over by the rider which also listed instructions to heat and a brief note about every dish.
“Back To The Days Of Yore, Food Fit For Royalty“
These words can aptly describe the food from Village Degh.
During the Mughal era, gosht was cooked all through the night to be served to the kings in breakfast after their morning prayers. The Shahajahanabad Nalli Nihari can be not far from that extravaganza. Lamb shanks are slow cooked in a myriad of spices absorbing flavours and adding textures to the dish. This is a delicacy that can have you unabashedly licking your fingers.
Situated on Amritsar- Lahore GT road and 30 km from Amritsar, Attari is the last village of India before the Wagah Border. The villagers there are robust people with robust appetites which in reflected in their food. The Attari Chicken curry at Village Degh cooks tender pieces of chicken in a rustic, delicious manner as is cooked in that region. Succulent chunks of chicken simmer leisurely in a feisty gravy, sending off an inviting aroma that is simply irresistible.
If you’ve never had Dal Gosht , you’re in for a treat. The Beramkhan Dal Gosht uses a special potli masala that is hand pounded in an okhli. The result is a flavourful lentil stew with goat meat. There is nothing more comforting than a combination of lentils, meat and rice. And we chomped on our food with Chitte Chawal, all tender and fluffed up.
(Bottom) :Beramkhan Dal Gosht, Rampuri Chicken Kofte, Shahjahanabad Nalli Nihari
Another dish that I absolutely loved was Rampuri Chicken kofte in which moist, juicy meatballs simmer in a saucy tomato-yogurt gravy using fresh spices.
The vegetarians need not despair. Village Degh offers Dal Langar, Ranikhet Paneer Curry and Mirzapuri Shammi Kebab Kathal. The freshly pound silbatta chutneys are the spicy condiments that take add extra punch to the food.
The Kadhao Kheer is rich and creamy and the slivers of coconut add a new dimension of flavours to it. An ultimate dessert!
From the time the food reached home in an environment-friendly packing to the moment the last morsel was eaten, I could not help but wonder the passion and effort it must have taken Chef Osama to cook a meal as magnificent as this. The painstaking travel to remote corners, the research and documentation are all worth an applause. The food from Village Degh traverses back through the pages of history to savour nostalgic flavours. It is a rustic, hearty experience, one that must definitely not be missed.
Note: This is my first post for October 2020. “I am taking my blog to the next level with Blogchatter’s “My Friend Alexa”
It’s always a treat to read and feel what you write. Keep rising keep shining
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My mouth is literally watering. Thank you for telling us about these heirloom recipes Dipali. I also love the way you present your write ups.
This was a delicious post full of beautiful food and interesting descriptions. Enjoyable read
This was a delicious post full of beautiful food and interesting descriptions. Enjoyable read .Looking forward to more food stories
This post is well I can say mouth-watering!! What a lovely presentation & Nalli Nihari is what I crave now…
Loved the nuances that you highlighted. Great Post!!
Great to meet a fellow army brat 🙂 Your post is a foodie’s delight! The name of the dishes took me back to my childhood. Particularly the dal gosht. I have to try out Village Degh. Thanks for recommending it.
Traditional cooking methods and recipes have lost their importance somewhere with the western food cuisine craze. I learnt something new reading your post today. Thanks for sharing.
Wow.. Handi food has its own flavour and slow cooking makes food tastier. Thanks for sharing this.
Wow, the pics and the earthy touch, makes me crave to try them for sure. The presentation, the eco-freindlt packing and serving in earthen pots is such a lovely sight. Thanks for sharing about Village degh.
Great to read about this experience
My taste buds are on roll. Lovely read and the pics were amazing.
That sounds like a delicious treat! I love it when chefs do the research to bring heirloom recipes alive.
Enjoyed reading your post. The pictures did make my mouth water.
Slow cooking indeed is the best form of cooking to infuse all the spices and herbs. Frankly never heard of village degh or their yummiclicious cookings before. The food looks incredible and the packaging is so earthy, chuneys and sweets look amazing too. I am going to check their vegetarian menu
Gosh! You’ve me drooling here. I’ve noticed that the passion people have towards preparing and serving food always makes the food tastier. That pulls me back to eateries. This I think would be one such.
My my my your writing is making me drool at the delicacies and I hope you thoroughly enjoyed savouring them. Slow cooking sure enhances the flavours.
#tmmreads
Though I am a vegetarian but I am sure it is treat for all chicken lovers. All look so tempting. Kathal seems to look forward for vegetarians. Usually I hardly find this in menu.
What is life if we do not enjoy our food! This looks so tempting. I loved those handis and what a unique way of delivering the food. Food made with love and passion, indeed.
I kept drooling over the photos and your description of the food 🙂 It’s been long since I could order food at home, let alone Indian food that is not-so-good here in Brussels. Village Degh sounds so good, I would probably recommend to my friends.
Also, did the Deghi Mirch originate from Degh? I was just wondering.
There is something for everyone at this place and the serveware gives such an authentic feel to it.
This was a delightful post. I am already hungry now. It’s so true that the flavours in a dish prepared by using traditional procedures, utensils, and home ground spices.. Is altogether a different and rather rich .. I love authentic Odia dishes that have rice and vegetables mixed, a light curry, with dried mangos. Slow cooked version is best.
Dipali, long time no see! I love reading your posts and this spread certainly looks mouthwatering.
Love and hugs!
You’ve had me salivating with your description! That looks and sounds delicious. Will try out when I am in Amritsar some day. And now, I’m hungry. 😛
It was really difficult for me to go through your post and not taste the dishes… For a foodie, this is an amazing piece of information… You gave life to the dishes with your writing 😊
First off Thankyou for sharing this and igniting the love for slow Cooking in me. Its important can be realised by a connoisseur. Biryani for one, is a good eg. That yeilds great results only on slow Cooking. Looking forward to trying the village degh.
The way you’ve described all of these gourmet dishes along with the drool-worthy pictures has just left me wanting to have them now! The Nalli Nihari is particularly my fav.
Must try!
I could actually feel the place and taste the food through your review. The pictures are alluring.
Slow-cooked food has its uniques taste flavors and texture. This sounds nostalgic read for me #myfriendalexa