Daulat ki chaat returns to Chawri Bazar for Delhi's winter season

Sunil began selling daulat ki chaat in Chawri Bazar on October 16, bringing the winter dessert back to the market's lanes of e-rickshaws, handcarts and wedding-card shops.

The dish is made by whisking milk and cream into a light froth, then serving it with saffron and pistachio, bhoora (ground sugar) and roasted khoya. At Sunil's cart, a fine net covers the large platter and foil bowls wait beside it.

Despite its name, daulat ki chaat is neither hot nor tangy. The froth dissolves quickly, leaving a mild sweetness.

Heat causes the froth to collapse, limiting the dessert's season to the cooler months. Sellers generally stop serving it around Holi in March, shifting to other street foods or returning to their villages. Daulat ki chaat is also appearing elsewhere in Delhi and in Gurugram's Sadar Bazar.