Agra is known for its historic legacy, diverse culture, beautiful buildings and yummy food. Its culinary scene includes lots of options starting from typical north Indian dishes to tasty Mughlai cuisine. In today’s episode, we will take you on a non veg food tour featuring some top non-veg spots in the city to find out what makes them stand out.
Our first stop was at Pape Di Hatti, meaning ‘father’s shop.’ This establishment boasts of a heritage of around 70 years. Its ambiance echoes that of a traditional dhaba. They specialize in authentic meat dishes, most of these delicacies are masterfully crafted by the owner’s father. We relished crispy tandoori roti paired with their renowned keema kaleji and gurda. The rich, slow cooked dish cooked with a medley of spices was one of the most tasty keema kaleji we’ve had in recent memory.
Second destination was Mama Franky, a celebrated landmark on Agra’s non-vegetarian culinary map. During a brief conversation with Mama, the founder of this iconic spot, we learned the fascinating tale behind Mama Franky’s inception. It began with him arriving in Agra from Kolkata, accompanied by his sister and setting up a modest stall selling Kolkata-style rolls. Over time, this humble stall has grown into the legendary establishment that stands today.
Their signature creation, the ‘Franky,’ evolved from the original Kolkata roll, featuring an all-purpose flour wrap generously packed with either delectable vegetable or chicken fillings. Our experience with the chicken roll was nothing short of delightful. It was succulent, flavourful and totally yummy.
Our third stop was at Sapna Bar Be Que, a stall predominantly renowned for its grilled offerings. Engaging in a brief conversation with the amiable owner, we delved into the origins of this establishment. Then we opted to sample their fish tikka.
The dish comprised boneless fish pieces lightly coated with few spices and expertly grilled on skewers till done. Notably, the absence of an overwhelming marinade allowed the true essence of the fish to shine through. A dash of lime lent a refreshing tang complementing the smoky, grilled chunks perfectly.
Our final stop was the Aleem Family Restaurant, a distinguished Mughlai dining establishment. Welcomed by the owner, we settled in to relish their offerings, which included chicken seekh kebab, chicken nihari, and tandoori roti. They have an extensive menu but we were particularly intrigued by their chicken nihari as it is an uncommon thing.
The chicken nihari encompassed all the essential traits of a commendable nihari. The kebabs, robust and delicately seasoned, provided a meaty indulgence. Overall, the meal was thoroughly enjoyable, offering both quality and affordability.
We ended our food tour with Banarasi Paan Bhandar’s meetha pan.
