Street food, safely: how to pick the right stall
The five-second checks that separate a great plate from a bad night — from oil colour to the water question.
The best food in any Indian city is on a footpath somewhere — and eating it well is a skill, not a gamble. The signals are visible before you order.
Crowds are the first filter, but read WHO is in the queue: regulars who arrive at a fixed hour mean consistency. Watch the turnover — food that sells out and gets made fresh beats food resting in a warm pan.
Look at the oil: clear and mobile is a fresh batch; dark and syrupy has been reheated too many times. Watch the water and ice for anything served cold, and prefer stalls where cooking happens in front of you at full heat.
The hands rule settles ties: one person handling money and another handling food is the quiet mark of a stall that takes itself seriously. Reward it with your business.
