Rabri Faluda I’m in love

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.

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You can look at a YouTube video of it being made at Giani di Hatti by clicking here.

 

By Dr Alfred Prunesquallor

Maverick doctor with 40 years experience, I reduced my NHS commitment in 2013. I am now enjoying being free lance, working where I am needed overseas. Now I am working in the UK helping with the current coronavirus pandemic.

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