Neighbourhood News Desk/New Delhi/ Simran Virdi
Every winter, vendors carrying large platters filled with the dessert on the top wicker stands a return to the crowded streets of Old Delhi, distributed to hungry customers. It is called ‘daulat ki chaat’ in Delhi, ‘malai makkhan’ in Kanpur, ‘malaiyu’ in Varanasi and ‘nimish’ in Lucknow.
It is carrying a legacy of 40 years. The process begins in the cold winter night under the moon continues till dawn and as the dew falls on the milk, a labour of love that has probably been made the same way, year after year, decade after decade.