We recently consumed unaccountable piles of this cloud like foam of an Indian Dessert Daulat ki Chaat It is inarguably the most brilliant experience you can allow your palate to enjoy The process to make this is complex lengthy yet beautiful and hence deserves appreciation Milk is boiled along with some cream and then cooled overnight Usually stored in a clay pot the utensil is kept in the open under the sky to soak in all the dew It is then churned constantly for plenty aeration by the end of which the milk transforms into a whimsical foam solid enough to hold its form This foam is scooped out and topped with powdered sugar cardamom and pistachios Some are also accompanied with chunky discs of mana like this one had The beauty of this dessert is that it evaporates in your mouth within micro seconds leaving an empty yet flavourful palate just like candy floss but far lighter It also leaves you incautious of the portions you end up eating Wish someone starts serving this in Ahmedabad

foodaholicsinahmedabad, foodaholics, ahmedabad, livetoeat, foodhunt, foodfind, foodblog, foodwriters, food, foodlove, foodgasm, foodporn, foodstagram, instafood, foodnetwork, foodfeed, foodtalk, foodtalkindia, foodrevolution, jaipur

Foodaholics in Ahmedabad,  foodaholicsinahmedabad, foodaholics, ahmedabad, livetoeat, foodhunt, foodfind, foodblog, foodwriters, food, foodlove, foodgasm, foodporn, foodstagram, instafood, foodnetwork, foodfeed, foodtalk, foodtalkindia, foodrevolution, jaipur

We recently consumed unaccountable piles of this cloud-like foam of an Indian Dessert: Daulat ki Chaat.
It is inarguably the most brilliant experience you can allow your palate to enjoy. The process to make this is complex, lengthy yet beautiful and hence deserves appreciation.

Milk is boiled along with some cream and then cooled overnight. Usually stored in a clay pot, the utensil is kept in the open, under the sky to soak in all the dew. It is then churned constantly for plenty aeration by the end of which the milk transforms into a whimsical foam, solid enough to hold its form.
This foam is scooped out and topped with powdered sugar, cardamom and pistachios. Some are also accompanied with chunky discs of mana like this one had.
The beauty of this dessert is that it evaporates in your mouth within micro seconds leaving an empty yet flavourful palate; just like candy floss but far lighter! It also leaves you incautious of the portions you end up eating!

Wish someone starts serving this in Ahmedabad.
#foodaholicsinahmedabad #foodaholics #ahmedabad #livetoeat #foodhunt #foodfind #foodblog #foodwriters #food #foodlove #foodgasm #foodporn #foodstagram #instafood #foodnetwork #foodfeed #foodtalk #foodtalkindia #foodrevolution #jaipur

We recently consumed unaccountable piles of this cloud-like foam of an Indian Dessert: Daulat ki Chaat. It is inarguably the most brilliant experience you can allow your palate to enjoy. The process to make this is complex, lengthy yet beautiful and hence deserves appreciation. Milk is boiled along with some cream and then cooled overnight. Usually stored in a clay pot, the utensil is kept in the open, under the sky to soak in all the dew. It is then churned constantly for plenty aeration by the end of which the milk transforms into a whimsical foam, solid enough to hold its form. This foam is scooped out and topped with powdered sugar, cardamom and pistachios. Some are also accompanied with chunky discs of mana like this one had. The beauty of this dessert is that it evaporates in your mouth within micro seconds leaving an empty yet flavourful palate; just like candy floss but far lighter! It also leaves you incautious of the portions you end up eating! Wish someone starts serving this in Ahmedabad. #foodaholicsinahmedabad #foodaholics #ahmedabad #livetoeat #foodhunt #foodfind #foodblog #foodwriters #food #foodlove #foodgasm #foodporn #foodstagram #instafood #foodnetwork #foodfeed #foodtalk #foodtalkindia #foodrevolution #jaipur

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