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Shakshi Chauhan
A few days ago, I went to the street of paratha, the same street in Chandni Chowk. Variety of parathas, variety of vegetables and people of the province were falling on the parathas. Most of the shops were full. People were queuing outside. It seemed that at the weekend whole of Delhi had traveled here. People were eating hard, and I was remembering that one of my commissioner uncles in Lucknow who has not eaten parathas, not even wheat bread for two years.
A few days ago, he read a book by American cardiologist Dr. William Davis, Whit Valley, this book has been a West Seller of the New York Times. Dennis has many claims about things made from wheat flour. These claims themselves have been rejected by the doctors of their country and other countries of the world. Nevertheless, there are a large number of people in the eating and drinking section who believe in their words. Doctor Davis claims that wheat or anything made from its flour should not be eaten. It contains gluten and many other chemicals which are the cause of heart diseases and diabetes. He says that today’s wheat is not like wheat a hundred years ago. Agricultural scientists have changed its genetics and it is not right to eat it. He gave the example of his patients and told that the health of those who give up wheat is much better now than before.
The world is beyond these advantages, disadvantages and health tips. Yes, seeing the condition of Paratha Wali gali , a question definitely arose in my mind that in most places, parathas are eaten by baking and fried puris, both are considered to be rich food. Whereas here parathas are also being made by frying like puris and bhatures. Then what food is better for health. Poori or Paratha If the paratha is fried or roasted in it, now if it is cooked then then it is made of flour or mixed grains. Whether it is also of flour, then it is of bran flour or without bran. When challenges like health doctor William Davis’s Wheat Belly come in the way of taste, then the mind starts getting restless. Especially when it comes to parathas. Anyway, the most loved parathas are not limited to just Paratha Wali Gali or Murthal. How can a pickle paratha, buknu paratha and namkeen cumin paratha go back to the school days? It’s not just about us or your childhood. If we go to history, then in a book named Punjab under the Sultans, Nijar has written – In the period between 1000 and 1526, there were definitely parothas in the eyes of the rich people of Punjab. Bharwa parathas are believed to be a trend of Punjab which became common in Delhi after 1947. The trend of making different types of parathas is now across the country. There are different varieties of round, triangular, square, lachha, roomali, tandoori and missi parathas. The most difficult to make is the Malabar paratha from Kerala. It has multiple layers. By the way, if a survey is done about which is the best paratha, then the paratha of mother’s hand will be at the top. Apart from the parathas of mother’s hand, people have their own preferences. For example, someone likes potato parathas, while some like cabbage, onion or radish Mughlai parathas are deep fried and stuffed with mince etc. Parathas have new friends. Paratha Rolls, Egg Rolls, Kathi Rolls and Maxkin Varito Going back a bit, there are tales of making a paratha in five servings of ghee. There was a Nawab of Lucknow, Ghazi-ud-Din, his Wazir Agha Mir used to get annoyed that the Nawab’s cook used thirty seers of ghee for six parathas. Agha Mir himself was also a cook. So he cut down on ghee. From the very next day, when the taste of parathas started deteriorating, the Nawab Saheb tried to investigate the chef, he trapped the wazir that if there was no ghee, then the effect also went away. Wazir sahib wants to make all the promises in your Dastarkhwan only. However, his quota of ghee was resumed. Although the time of the Nawabs is over, but the skills of the Bavarchis have not ended, there is a famous Paratha Wale in Agra. You cannot eat anything else after eating their paratha, which is cooked on a low flame on a ten kg tava. There are twenty-five and thirty types of parathas and those who taste them here include even Bill Clinton and Pervez Musharraf. Overall, the world of parathas is unmatched.
When there are disturbances like Wheat Belly and Dr. Davis in this confluence of taste, then it becomes compulsion to stop the tongue because tongue and mind are yours, your heart and liver also belong to you, but eat little by little.
