In Chawri Bazar this afternoon I came across a food vendor with a queue of locals pestering him for attention. He was selling rabri faluda, a thick, creamy dessert with a basis of vermicelli made with corn starch (faluda seva). You need soaked sabja seeds (sweet basil), rose syrup, ice and cold milk. He added a dribble of strawberry syrup (what we used to call “monkeys’ blood” when I was a child), mashed it up with a spoon and added more crushed ice. It was heavenly, just what I needed on a hot, close day in the stifling streets of Old Delhi.
You can look at a YouTube video of it being made at Giani di Hatti by clicking here.