Some years back I did a post on Dhaba food which is an essential part of North Indian culinary culture. Today while looking at some old posts I remembered the roadside tandoor, a two feet by three feet hole dug out in the ground and plastered with clay, where at least once a week I would go and get fresh tandoori rotis made. An old woman owned this roadside tandoor and one had to keep the container of whole wheat dough in a line and wait for our turn. The tandoor remained covered with an old tin sheet throughout the day and as the sun went behind the buildings the old woman took her seat on a patched rug beside it and people poured in with or without the dough to take the rotis for dinner. One roti costed 10 paisa if you got your own dough and 20 paisa if you took it from the her. Mostly people got their own dough as hers was mainly a mix of whole wheat and all-purpose flour (maida). Some even made balls for the roti (the size of a tennis ball) to save time, keeping in mind the number of rotis consumed by each person in the family. Many bachelors or students staying alone just came and told amma ( as she was lovingly called) the number of rotis they wanted and then sat on the small charpai near the shed while leisurely waited for their chance. Warmed by the heat of the tandoor they exchanged news, the events of the day or just relaxed. New associations were made over tea bought from the nearby tea stall which did a brisk business along with the tandoor.
Amma was very particular about her rules. Those who had rolled out the dough into ball came first in the line, then came the turn of those with plain dough and then the rest.
She would prepare the tandoor by lining it with charcoal and once it was lit and reached the right temperature she would wet her hands, cut the dough expertly in neat sections and roll them into smooth balls, flatten the ball a bit, dust it with dry flour, clap the flattened ball between her hands like a skillful artist turning it around to get the prefered thickness, dust some more flour to avoid sticking and place it on a small cushion and slap it gently to the inner side wall of the hot tandoor. She would quickly make more rotis and place them one by one in the tandoor. In a few minutes the smouldering embers and the heat retained by thick dry walls made the upper side of roti brown and air pockets began to form. At this moment she would take a makeshift skewer , a thin iron rod hooked from one end to lift the roti from the tandoor, and flung the roti straight into the clay surface surrounding the tandoor. She would count the rotis, pack them in the container brought by the customer and take the money. This process went on till about ten in the night and then the tandoor would close for the day.
Some days the crowd was less and on such days she indulged her clients by making small talks or sometimes throwing tantrums about the consistency of the dough etc. Most of the time she remained chirpy and warmed by the heat of the hot tandoor her wrinkled face glowed with happiness. There were times when the slightly burnt or extra roties were given out to poor children who waited patiently for the business to close for the day so they could get their share.
On special Sundays one would get the lip smacking dal too. The split gram dal cooked to perfection on slow fire could beat any dal makhani served in hotels or even roadside Dhabas. One could either take the plain dal or get famous panjabi dal fry or dal tadka ( tempered with seasoning of onions, green chilli and tomatoes) . The very aroma of freshly cooked dal and hot rotis made me drool. It was the best food one could have. We had to take a container for dal which she sold on a fixed per plate rate. The simmering dal was kept at the side of the tandoor in a huge aluminium pot. Those who wanted seasoned dal had to wait till the delivery of rotis was complete. Once done amma would hold the frying pan blackened from outside due to constant use, add a spoonful of oil, toss chopped onion, green chillies and tomato , add a dash of some secret masala (spice mix) she kept in a small box and give it a quick stir. The flames would sometimes flambé the seasoning and as the aroma would begin to fill the air she would add a ladel ful of dal in the sizzling pan and then pour the dal in the container. As a garnish sometimes she even put freshly chopped coriander but this was only for those who ordered in large amount.
I would wait eagerly for Sundays to relish this sumptuous meal. As we usually made Maharashtra or UP food at home this Panjabi tadka was a much awaited treat. I was in my pre-teens at that time and learning to cook. Urad dal dhaba style was one of the first things I learned to make. For two years we enjoyed the delicious food made by amma. Simple dal and roti whose memory still lingers in my mind. As i write I can feel the taste of the meal cooked with love and passion. She was a frail old woman, maybe in her early sixties, but the energy with which she worked on the tandoor was amazing. A true artist, experienced and adept at her art of cooking. We didn’t know where she lived or if she had any family but the shopkeepers and even the policemen on duty respected her and she never faced any issues with her clients.
I had seen her putting an extra roti or an extra ladle of dal for the students who came everyday to take food. A generous person even though she lived on her everyday earning. She even believed in ‘ladies first’ or “ladkiyan pehle” as she mentioned before starting the work. The men had to wait it out till all the women were gone. Slowly I noticed that more and more little girls began to come with their containers. The older women hardly came unless there was no one else to fetch.
I have eaten at many roadside eateries and dhabas but the memory of those meals is unforgettable. There is a certain pleasure in simple things. A simple smile, a simple word or even a simple meal cooked with love.
We left that government colony when mom got transferred to new place and amma was missed sorely. I don’t know how long she continued serving hot rotis and dal at such low-cost or if she was able to sustain her little means of livelihood in the midst of growing number of food joints and rising coal prices but where ever she is I want her to know someone in a corner of world remembers her fondly.
I miss those roadside tandoors. One hardly sees them in the city anymore espcially in the area I live in but I make it a point to go eat at a dhaba once in while just to keep the tradition alive. Eating out on Delhi winter nights is incpmplete without dhaba food and I encourage all of you visiting Delhi is experience it at least once.
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