From the other, Perzen hands around hot cups of chai. Greeted by warm, flavourful notes of nutmeg, cinnamon and cloves, we look at each other, eyes wide in agreement. Not a single drop is wasted.
We soldier on; our next stop, a humble eatery called ‘Eggs n More’. It seems we are here for the ‘n More’, swiftly presented with trays of chaat: savoury snacks or hors d’oeuvre often served in the early evening to tide hungry stomachs over until dinner which, in many parts of India, can run close to midnight.
Both dahi puri and pani puri are small, bite-sized snacks, consisting of round, puffed crispy shells (poori) filled with fresh chutney. I am partial to the dahi puri – an explosion of spice, crispiness, and tangy yoghurt, while others in the group prefer the pani puri, which replaces the yoghurt with a coriander-infused water.
Other chaat on the table include aloo tikki chat: a crispy potato patty flavoured with spices and topped with the same yoghurt and chutneys, and bhel puri, a crunchy combination of puffed rice, vegetables and tangy tamarind.
We take a break from feasting to peruse the local grocery, admiring the towers of spices, pastes and confectionery, awash in warm yellow light. Perzen’s guidance proves invaluable, helping us know what to look for and pointing us in the direction of the best of the best.