Truly interpreted as 'cumin water', jaljeera's name is tricky. There is more than just the jeera in this cool spiced drink that is sold in summer in earthen pots.

Throughout the summer of May and June, jaljeera walla bhaiyyaas line up at the turns or at public places. They wrap their earthen pots in a red cloth (to draw in customers) and then finish the drinks with thick layers of ragged mint leaves.

On the cover are put ready yellow lemons along with lumps of ice. The sight has a cooling impact. As the temperature increases, water evaporates from the pot leaving water cooler than its surroundings. The red cloth becomes wet.

Waiting tirelessly for customers, the vendor tenderly blends the pot so the masala does not settle at the bottom. Despite the fact that the jaljeera is quite spicy without adding other masala (spices) and lemon juice to the drink. Most bhaiyas decorate the beverage with boondi.

As the drink trickles down, you feel flavours of —kali mirch, amchoor powder, kala namak, mint, and tamarind and the pot's natural taste —are vying for inimitability.

Together they make a chill that cools down the body and gives you the strength to survive  in the Delhi heat.

 Chandni Chowk, usually called the food capital of India, located at the heart of Delhi, is acclaimed for its road-side food. The mixed bag comprises of snacks, particularly chaat.

The mango hasn't had an easy time this year what with unseasonal rains and dust storms hitting the crop across the country . Supply has been erratic and retailers are complaining of there being less fruit this time. "Is saal chausa aya hi nahin, dhang-ka (we didn't get good chausa this year)," gripes Jaiveer, who sells fruit in Hauz Khas. "There's 25% less supply this year and cartons that should come for Rs 100-120 are now worth Rs 200-250 ," he said.

Certain plates are not lucky to be ghettoized with a certain climate. For some excuse for why pakodas are romanticized with monsoon. As the sky obscures, cooks obediently cut the vegetables, layer them in chickpea paste and begin profound-searing them. Yet Delhi's normal twelve-month precipitation of 611 mm is barely sufficient for pakoda fans

City food- Haleem @Meena Bazaar

Haleem is a satisfying meal, completely different from the actual subtle confections of Mughlai delicacies, like koftas and also pulaos. Yellowish with paste-like uniformity, it is usually a one-dish supper of grain, lentils and meat. Cooked in all sufi shrines and served throughout Muharram get-togethers

It's a restricted and gloomy, with the exemption for the orange sparkle from an opening in the divider. Two men in lungis squat when the wood-booted broiler. Darkened iron trays are stacked inverse one of the unit's soiled dividers. Ten minutes later, a man supplements a long press spatula into the broiler and completes a tray of paape. This radiant-tan bread and the Dickensian planet in which it is made has vanished.