Dal Bayleaf is an adapted recipe of the famous Dal Bukhara a signature of Bukhara at ITC Maurya The recipe at Bukhara again was adapted from the recipe of Dal Makhni which was first commercially available at Moti Mahal Delhi The recorded history of what can be called Dal Makhni goes back to a couple of decades before the partition where the whole black urad dal is slow cooked to achieve the silken texture that s similar to that of home churned Makkhan and hence the name Although the Dal Makhni by Moti Mahal has a considerable quantity of chana dal and rajma in addition to majority portion of whole Urad The Bukhara on the other hand uses only the Urad Dal for their version Both these versions the Makhni as well as the Bukhara use very little spices and the signature deep taste is achieved by breaking the Dal down to a silky paste in a degh simmering it for hours It is said that the real in this Dal is the flavour combinations of the Urad Dal skin alongwith the acidity of tomatoes that s regulated with a little bit of cream What was introduced by Kundan Lal Gujral as a Shahi Dal to go with the rich Shahi food of Moti Mahal is now a regular feature in almost all restaurants across the globe that serve anything remotely close to Indian food that has been influenced by the Peshawari style of cooking which is largely mistaken to be Punjabi food The Dal Bayleaf is as close as one can get to Kundan Lal s legacy in the city Pair it with a Zaffrani Warki Paratha For 495 taxes it s the fastest and the cheapest route to Daryagunj p s Those who truly enjoy their Galauti Kebabs try the one at Bayleaf it stands true to it s name

GameChanger, ipaidforit, foodaholicsinahmedabad, foodaholics, ahmedabad, livetoeat, foodhunt, foodfind, foodblog, foodwriters, food, foodlove, foodgasm, foodporn, foodstagram, instafood, foodnetwork, foodfeed, foodtalk, foodtalkindia, placestoeatinahmedabad, foodinahmedabad, thingstodoinahmedabad, dalmakhani

Foodaholics in Ahmedabad,  GameChanger, ipaidforit, foodaholicsinahmedabad, foodaholics, ahmedabad, livetoeat, foodhunt, foodfind, foodblog, foodwriters, food, foodlove, foodgasm, foodporn, foodstagram, instafood, foodnetwork, foodfeed, foodtalk, foodtalkindia, placestoeatinahmedabad, foodinahmedabad, thingstodoinahmedabad, dalmakhani

Dal Bayleaf is an adapted recipe of the famous Dal Bukhara, a signature of Bukhara at ITC Maurya. The recipe at Bukhara, again, was adapted from the recipe of Dal Makhni which was first commercially available at Moti Mahal, Delhi.
The recorded history of (what can be called) Dal Makhni, goes back to a couple of decades before the partition where the whole black urad dal is slow-cooked to achieve the silken texture that's similar to that of home-churned Makkhan, and hence the name.
Although, the Dal Makhni by Moti Mahal has a considerable quantity of chana dal and rajma in addition to majority portion of whole Urad. The Bukhara on the other hand uses only the Urad Dal for their version.
Both these versions, the Makhni as well as the Bukhara, use very little spices and the signature, deep taste is achieved by breaking the Dal down to a silky paste in a degh, simmering it for hours.
It is said that the real #GameChanger in this Dal is the flavour combinations of the Urad Dal skin alongwith the acidity of tomatoes that's regulated with a little bit of cream.
What was introduced by Kundan Lal Gujral as a Shahi Dal to go with the rich (Shahi) food of Moti Mahal, is now a regular feature in almost all restaurants across the globe that serve anything remotely close to Indian food that has been influenced by the Peshawari style of cooking (which is largely mistaken to be 'Punjabi' food)
The Dal Bayleaf, is as close as one can get to Kundan Lal's legacy in the city. Pair it with a Zaffrani Warki Paratha.
For 495+taxes, it's the fastest and the cheapest route to Daryagunj!
p.s - Those who truly enjoy their Galauti Kebabs, try the one at Bayleaf; it stands true to it's name.
#ipaidforit #foodaholicsinahmedabad #foodaholics #ahmedabad #livetoeat #foodhunt #foodfind #foodblog #foodwriters #food #foodlove #foodgasm #foodporn #foodstagram #instafood #foodnetwork #foodfeed #foodtalk #foodtalkindia #placestoeatinahmedabad #foodinahmedabad #thingstodoinahmedabad #dalmakhani

Dal Bayleaf is an adapted recipe of the famous Dal Bukhara, a signature of Bukhara at ITC Maurya. The recipe at Bukhara, again, was adapted from the recipe of Dal Makhni which was first commercially available at Moti Mahal, Delhi. The recorded history of (what can be called) Dal Makhni, goes back to a couple of decades before the partition where the whole black urad dal is slow-cooked to achieve the silken texture that's similar to that of home-churned Makkhan, and hence the name. Although, the Dal Makhni by Moti Mahal has a considerable quantity of chana dal and rajma in addition to majority portion of whole Urad. The Bukhara on the other hand uses only the Urad Dal for their version. Both these versions, the Makhni as well as the Bukhara, use very little spices and the signature, deep taste is achieved by breaking the Dal down to a silky paste in a degh, simmering it for hours. It is said that the real #GameChanger in this Dal is the flavour combinations of the Urad Dal skin alongwith the acidity of tomatoes that's regulated with a little bit of cream. What was introduced by Kundan Lal Gujral as a Shahi Dal to go with the rich (Shahi) food of Moti Mahal, is now a regular feature in almost all restaurants across the globe that serve anything remotely close to Indian food that has been influenced by the Peshawari style of cooking (which is largely mistaken to be 'Punjabi' food) The Dal Bayleaf, is as close as one can get to Kundan Lal's legacy in the city. Pair it with a Zaffrani Warki Paratha. For 495+taxes, it's the fastest and the cheapest route to Daryagunj! p.s - Those who truly enjoy their Galauti Kebabs, try the one at Bayleaf; it stands true to it's name. #ipaidforit #foodaholicsinahmedabad #foodaholics #ahmedabad #livetoeat #foodhunt #foodfind #foodblog #foodwriters #food #foodlove #foodgasm #foodporn #foodstagram #instafood #foodnetwork #foodfeed #foodtalk #foodtalkindia #placestoeatinahmedabad #foodinahmedabad #thingstodoinahmedabad #dalmakhani

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