Odisha’s iconic dahi bara aloo dum is taking New York City by storm, with Chef Vikas Khanna’s restaurant selling out amid overwhelming demand. The crowd favorite pairs crisp lentil dumplings with creamy yogurt and a spicy potato curry, now offered for longer thanks to its popularity. Khanna calls it a dish rooted in memory, spice, comfort, and celebration.
Bangkok’s street food scenes may be changing fast. Authorities have introduced tighter controls that push vendors from busy roadside corners into a new food hub, which so far hosts only around a dozen stalls. Supporters say the move improves order, but many sellers fear lost livelihoods and a weakening of the chaotic charm that defines the Thai capital’s street culture.
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At least 58 people, including 25 children, fell ill in Jajpur district, Odisha, after eating dahi bara from a roadside vendor in the village of Pata Pur. Reports say vomiting and diarrhoea began shortly after consumption. Local hospitals treated the victims, while an elderly woman died, prompting concerns about food contamination.
In Karol Bagh, New Delhi, KB Chaat has turned a simple leftover moong dal batter into an eggless vegetarian omelette called moonglet. Started by the vendor’s father in 1970, the stall now serves about 200 moonglets each day, drawing regulars for the crispy, flavorful chaat alongside other favorites.
In Jharkhand’s Bajto village, a 7-year-old died and nearly 20 others were hospitalized after eating roadside golgappas. Health officials are investigating the vendor, suspecting stale or improperly stored ingredients worsened by the current heatwave. Samples of food taken from the stall are being tested to confirm the cause, leaving the community anxious.
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