About us

about

ONLY FRESH AND HEALTHY FOOD FOR YOUR FAMILY

Locals Foodies opened in September 2003 and is found The Bend mechanical office Stores on Delhi and Ncr region. Since opening, we have gotten staggering audits from the Source Weekly and Times Now Post, featuring our lovely and style sustenance that obliges nostalgic palates with a conclusion of experience.

Read More About Our Recipes

Locals Foodies beginning late won Restaurant Rookie of the Year from the Source Weekly and offers make mixed refreshments made using neighboring spirits and its known for its restorative mixed drinks (think new pulverizes, matured tea, and so on). Regardless of an outstanding estimable menu and bar, Locals Foodies besides offers cooking and our Chef James is the private gourmet master for Wanderlust Tours. Oblige us for one of our uncommon month to month meals, or sautéed chicken friday! Join our email rundown to stay top tier, get noteworthy courses of action and to find additional.

Our Recipes

Daal Makhani

1. Wash and soak black urid whole and rajma overnight. Cook the soaked daal and rajma in 5-6 cups of water with salt, red chilli powder, fennel seeds powder, turmeric, and grated ginger till daal and rajma are done/soft (pressure cooker for 10-12 whistles). Lightly mash dall and rajma mixture, keep aside. 2. Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing and let it crackle. Add ginger, garlic, chopped onions, and cook till light golden brown in colour. Add garam masala and chopped tomatoes. 3. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add mashed dall and rajma to this mixture and little water (desired consistency). Correct seasoning, and simmer at very slow flame for 15-20 minutes. Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving. 4. Serve hot with naan or paratha or with East End Rice.

Classic Vegetable Biryani

Wash the rice in cold, running water to remove as much starch as possible. Allow to soak in a pan whilst you make the sauce. Whisk together the passata, ground coriander, cardamom, cumin, chilli powder, mace, sugar, and salt. Heat the ghee in a large saucepan and add the cloves, cinnamon, bay leaf tomato puree, ginger and garlic. Saute for a few moments, and then add the passata mixture. Stir and cover with a lid. Allow to simmer on a very low heat for 40-45 minutes, stirring often. Heat the ghee and sunflower oil to shallow fry the vegetables one by one. Start with the onions, remove from the pan when golden, then in the same oil, shallow fry the aubergines (until 40% cooked), then the potatoes (until 80% cooked), and then paneer until golden all over. Set aside. Boil the rice in plenty of hot water and 2 tsp salt until 60% cooked. Drain and set aside.

Aloo Paratha

To make the filling, heat the oil in a large non-stick pan. Add the cumin seeds, ginger, garlic, chillies and onions. Cook on a medium heat for 5 minutes or until very soft. Add the ground coriander seeds, ground cumin seeds and garam masala. Saute for a few minutes and add the rest of the ingredients. Combine and cook for a further 5 minutes stirring all the time. Remove from the heat and set aside. To make the dough, take a large bowl and add the chapatti flour. Make a well in the centre and add the oil. Stirring with a spoon, slowly mix in enough hot water for you to be able to to form a dough. When cool enough to handle, bind until you get a soft and smooth, non-sticky dough. If it's sticky, add a little bit more oil and a dusting of flour and continue to bind. Take a ball of dough, slightly larger than a golf ball and another of the cooled potato filling. The potato ball should be larger than the dough. Roll the dough to about 3-4" in diameter and place the potato ball on top.

Pau Bhaji

1) Add the potatoes, sweet potatoes, carrots, red peppers, cauliflower, tomatoes and red chillies to a pressure cooker filled with 250ml boiling water. Cook over a medium flame for 10 minutes. Alternatively, if you don't have a pressure cooker, boil the vegetables for 15-20 minutes or until very tender reserving the cooking liquid. 2) Coarsely blend the vegetables with a hand blender or in a food processor. Set aside. 3) Heat the oil in a large non-stick pan and add the onions, garlic and ginger. Cook on a high heat for 5 minutes, stirring constantly. Add the tomato puree and continue to cook for a further 5 minutes. 4) Add the remaining ingredients except the butter, coriander and red onions and cook for around 20 minutes, adding water if the curry becomes dry. It is said that the longer you cook the bhaji, the more delicious it becomes. 5) Stir in 2 tablespoons of butter and set aside. 6) In a large non-stick frying pan, heat the butter and lightly fry the bread rolls on both sides until golden and crisp.

Our chefs

Jenny beck

Pantry chef

elvis rich

western chef

steve mark

Master chef

jewel cher

gravy specialist

Customer Says

  • They specialize in providing the most suitable food & service of the highest possible standard for Corporate Events, Seminars, Wedding Receptions, Dinners and other events to match each customers individual requirements. We have the capability to serve as with our mobile kitchens we can provide anything.

    David Elton Daily customer

  • Whether you require a simple sandwich buffet delivered to your office, a party at home or a fully served banquet, Our Catering Service offers you a friendly, flexible approach for all your catering needs. Crown Food Hub is a reputable supplier with many long-term major accounts with the most reputed businesses in India.

    Marvin gaye Special customer

  • The two diners all through the latest decade have brought a lot up in help of inside through its yearly "Celebration of Hope," cheer dinner. The Recipe joint's genuine gourmet expert, lost his granddad to pancreatic unsafe progression and has been a central purpose for Delhi's assistance of Valley Health.

    Jawel Slash Recent visitor

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Contact Info

  • address : Ansal Plaza, August Kranti Marg, Hudco Place, Andrews Ganj Extension, Andrews Ganj, New Delhi, Delhi 110049, India
  • email : [email protected]
  • call us : +91 11 4100 3848