Mallaiyo, Nimish, Daulat Ki Chaat: How it became Delhi's winter icon

As Delhi's winter breeze returns, so does the timeless craving for Daulat Ki Chaat, the city's own version of the velvety makkhan malai. Also known as Mallaiyo in Varanasi and Nimish in Lucknow, the dessert has travelled through regions, recipes and generations. Here's how the three cities shaped one winter favourite.

- Deep Saxena

THE EVOLUTION

Celebrity chef Ranveer Brar dedicated a three-part series to these three cities, and rated Mallaiyo as the best.

He tells HT City, "The evolution of makkhan started with Benaras (Varanasi), where... the quality of milk is very rich. It is kept overnight under the winter dew (oos) and consumed in the morning. So, doodh ki malai se bana mallaiyo! It became famous and spread to other cities."

Ranveer adds that he loves the Lucknow version of the dish, Makkhan Malai or Nimish, as well, and places Delhi's Daulat Ki Chaat on third.

CRAFTED THROUGH GENERATION