The local confectioners owe it to the father-son duo of Lala Duni Chand and Chhabil Das who made the pedas so famous. So special and peculiar is the taste of the Hansi pedas that no other halwais outside Hansi had been able to recreate the magic of this delicacy. Hansi ka peda, the crusty sweet thing is made from milk. It’s the peda that would catch you unawares if you have a sweet tooth. Hansi town of Hisar is known for two things: peda and satta (betting). “We have served food to Hinduja Brothers, Anil Ambani, Rattan Tata, Sunny Deol, Salman Khan, Jimmi Shergill, Raza Murad, Liza Ray, Pooja Batra, and recently, Arun Jaitley and Smriti Irani”, Ramesh said. There is a separate airconditioned outlet for the VVIPs.
It costs Rs 235.Ībout the ‘obsolete’ decor, Ramesh said, “We tried once to renovate it, but it didn’t work. But, a ‘thali’ is the best option to taste the other varieties which contain, a bowl each of daal, a seasonal vegetable, ‘paneer’(cheese) dish, yoghurt and two pranthas. A small bowl of ‘tadka-less daal’ costs Rs 40, but the price doubles if it is in true ‘Kesar’ style. “Most of our customers, prefer the whole lot of spices and cooking techniques”, he says. Makhan Lal, the head chef, who has the experience of 25 years here, chips in. If a customer demands, we avoid it”, he says. “It’s the ‘tadka’ (fried in oil and mixed with spices for flavour) which distinguishes our cuisines. We have engaged around 30 cooks to prepare other varieties,” says Vijay Mehra.įor the health-conscious customers, especially the foreigners and metropolitan citizens, Ramesh Mehra says there are oil-less dishes. “We carry forward the century-old tradition: one of us would cook the initial stage of ‘maah di daal’ to preserve the flavour.
The hall has no air-conditioning and the seating is typical Punjabi with wooden stools and marble tabletops. Vijay Mehra says the kitchen has the same set of deg (big cooking utensils) made of copper which are used for cooking ‘ Maah di daal’. It is the third and fourth generation - Raj Kumar Mehra and Vijay Mehra assisted by their sons Ajay and Ramesh - who carries forward the legacy religiously.
After the Partition, the dhaba was shifted to Amritsar. In 1916, Lala Kesar Mal and his wife Parvati set up one outlet in Sheikhupura, Pakistan. Yet, it’s the aroma of the simmering ‘maah di dal’ cooked in pure ‘desi ghee’ to be served with ‘lachha parantha’ or ‘butter naan.’ This is a speciality that has made this traditional Punjabi kitchen a landmark. Located in the narrow lanes of Walled City, the centre of vegetarian Punjabi cuisine would seldom be a miss on the itinerary of tourists.įirst, be genuinely hungry: there are 15 vegetarian dishes. Simple decor, efficient service, rich, divine Punjabi taste and precisely 100-year-old history behind it: It’s Kesar Da Dhaba, near Golden Temple.
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