BAM Snacks: The Unsigned Canteen
Nestled near the Shri Ram Centre, BAM Snacks, a canteen with no visible signage, has been a steadfast provider for theatre students for over 35 years.
Zeeshan Ayyub fondly remembers his days at the National School of Drama, where humble breakfasts costing a mere ₹4–₹5—including six bread slices, an omelette, a banana, and milk—were a daily affair. This budget-friendly canteen became a refuge from the monotonous hostel food, offering sustenance for intense rehearsals and late-night script readings. Even today, it remains a magnetic pull for artists across various disciplines, serving staples like samosa with sabzi, chole-chawal, rajma-chawal, and a refreshing cooler chai. Zeeshan particularly cherishes the memory of chole kulche, calling it the ultimate breakfast dish, enhanced by the unique tang of imli chutney and a secret spice blend that remains a vendor's mystery. The inherent charm of Mandi House mornings, where scripts were discussed over tea rather than in formal studios, is deeply intertwined with the theatre-tea relationship, a sentiment Zeeshan articulates beautifully: 'Sit over tea, talk, and make a scene!'
Triveni Terrace Café: A Dream Destination
While BAM Snacks represented daily sustenance for Zeeshan Ayyub during his theatre years, Triveni Terrace Café stood as a symbol of aspiration, a place reserved for special occasions. Established in 1963 at Triveni Kala Sangam, the café has long been a cultural nexus, attracting a diverse clientele of artists, writers, directors, and students. For a young Zeeshan, it was an 'aukaat se bahar' (beyond his means) destination, with visits only possible on post-show celebrations or when a senior figure was footing the bill. The sandwich toasts were considered a luxury, and securing a membership was a mark of prestige. Zeeshan recalls directors inviting them for script readings, leading to extravagant orders. Today, the café offers a more refined menu, featuring dishes like palak patta chaat, ragi idli, kebabs, and beetroot halwa. While the food has evolved, so has Zeeshan's relationship with the place—shifting from yearning to belong to confidently occupying the space. He offers a pragmatic review of the contemporary offerings, noting, 'It's good, but it's beetroot only,' acknowledging the quality while maintaining a grounded perspective on the ingredients.
Moong Dal Pizza Lane: A Surprise Hit
The culinary exploration concludes near the Mandi House–ITO intersection, at a 13-year-old stall that has gained notoriety for its unconventional yet popular offering: moong dal pizza. This unique dish, despite its seemingly peculiar combination, provides a surprisingly comforting experience and remains a favorite among college students and theatre artists alike. Zeeshan Ayyub encountered this culinary novelty for the first time during his food trail, and his reaction was one of pleasant surprise. He gave it a nod of approval, remarking, 'Not bad, yaar. Didn't expect it to be good.' This hidden gem represents the unexpected gastronomic delights that Mandi House has to offer, a testament to the area's vibrant and ever-evolving food scene, blending traditional flavors with innovative twists that appeal to a diverse palate.
