‘Clouds but make them edible’: Australian celebrity chef Sarah Todd reviews Delhi’s famous Daulat ki Chaat

Daulat ki Chat is one of the beloved winter delicacies in Delhi. It is a magical concoction of saffron, nuts, mawa, froth, and raw sugar or bura, prepared with fresh, creamy milk, often chilled traditionally in the winter dew overnight. This seasonal delight is hand-churned for hours to form clouds of foam, after which it is collected in a large paraat and stored on ice to retain its taste and texture for the morning. Recently, Australian celebrity chef Sarah Todd shared her wonderful experience of trying the iconic Daulat ki Chat from he streets of Old Delhi.

Australian celebrity chef relishes Delhi’s Daulat ki Chaat

Sarah posted a video on Instagram offering a peek into her Delhi diaries. The clip opens to the former MasterChef Australia contestant asking a street-side vendor about the dish. ‘It looks so light and airy. Looks so good,’ she exclaims with a smile, ready to dig into the plate.

After taking a mouthful of the Daulat ki Chaat, Sarah was blown away by the taste and texture. She loved the delicate layers, which felt like clouds, melting away in her mouth. But what really impressed the culinary expert was the fact that the dessert was not overly sweet but had a mild flavour to it.


Sarah also enjoyed the subtle sprinkle of saffron, which acted as the cherry on top of the cake. ‘The texture, the crunch from that is really delicious. I like those flavours,’ confessed Sarah, adding that the dish was ‘really yum’.

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Sarah Todd enjoys Delhi’s chole-bhature

Before that, Sarah’s gastronomical expedition took her to the crammed streets of Paranthe Wali Gali in Old Delhi, where she tried another famous dish - chole bhature. Sarah admitted to digging into a plate of lip-smacking chole bhature every time she visits the National Capital. Naturally, this time was no exception.

‘I have already eaten it 3 times on this trip and I am showing absolutely no signs of stopping,’ confessed Sarah in her caption. She added that the hot and puffy bhaturas paired with rich and spicy chole with a side of onion, pickle, and chilli was nothing short of heavenly.