When you enter this street, you will see sizzling hot Paranthas being prepared here. And there is an unending list of various types of Paranthas attracting the attention of every single passerby. There are Plain parnathas, salted or sweet paranthas, dal (pulses) ka parantha, gobhi ka parantha (minced cauliflower), radish parantha, pudina parantha (mint)... popadom parantha, cashew nut parantha - the variety is endless. At this moment there are about 40 varieties of paranthas and with innovative ideas too capturing attention of paranthas, it has been planned to add another 50 varieties in the coming years by the proud chefs of parathe wali gali. The unique varieties perhaps you will find any part of the world. The tasty paranthas may cost you from less than a cent to few cents only; depending upon the variety you wish to gorge in.
Paranthas are indeed a very popular part of the Indian food culture, especially in northern India. Paranthe wali gail caters only to the pure vegetarian menfolk - even you won't find a single variety with onion and garlic. The taste comes from cottage cheese, potatoes sprinkled with chopped ginger and exotic Indian spices. Paranthas are fried in ghee or butter and a lip-smacking parantha is ready for you. Yes, this is the specialty here that unlike other parts of the country, the parantha is fried in a kadhai here. The funda - the more oil used for frying the paratha the tastier it gets. So, a fried parantha can be more delicious than a griddled one on a tava.