The market has over the centuries become a little cramped for space and you might have to end up standing if you are planning to sample some of the exquisite stuff the eateries here offer.
Turn a corner here and you will reach the Paranthewali Gali. The layered parantha – a type of bread fried on a griddle and made without yeast – is said to have been officially brought to Delhi by the Punjabis, but unofficially it had been eaten in Delhi for ages. Evidence of this is simply the existence of the Mughlai parantha layeredfried bread with eggs, and sometimes chicken and mutton, folded into it which used to be served to Mughal emperors. The Paranthewali Gali boasts of three families here who have been involved in the art of turning out paranthas as they should be and selling them for generations.