DELHI'S STREET FOOD AND ITS IMPACT ON ECONOMY

INTRODUCTION

Street food consists of ready-to-eat foods or drinks sold by a hawker, or vendor, in a street or other public place, such as at a market or
fair. It is often sold from a portable food booth, food cart, or food truck and meant for immediate consumption. Some street foods are
regional, but many have spread beyond their region of origin. Most street foods are classified as both finger food and fast food, and are
typically cheaper than restaurant meals. The types of street food varies among regions and cultures in different countries around the
world. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day. A majority
of middle-income consumers rely on the quick access and cheap service of street food for daily nutrition and job opportunities,
especially in developing countries. Today, people may purchase street food for a number of reasons, such as convenience, to get
flavourful food for a reasonable price in a sociable setting, prompt service, to try ethnic cuisines, or for nostalgia. Rising concerns of
street food includes health hazards and sanitation issues, illegal usage of public or private areas, social and ethical problems, and
traffic congestion. Different people have different feelings about street food. Some people don't like eating out in open, mostly
standing and surrounded by other folks. Others have misgivings about cleanliness and hygiene. Valid points but it's also true that
flavors and innovation offered by street food vendors are hard to replicate in fancy, expensive restaurants.
STREET FOOD IN DELHI AND THERE TYPES

Different people have different feelings about street food. Some people don't like eating out in open, mostly standing and surrounded
by other folks. Others have misgivings about cleanliness and hygiene. Valid points but it's also true that flavors and innovation offered
by street food vendors are hard to replicate in fancy, expensive restaurants. Street food is cheap and usually very delicious. Most
vendors worth their salt have better standards than many branded food joints. You can see the food being prepared and cooking
conditions with your own eyes. It’s unlike most established restaurants. In most cases, the cooking recipe is in the vendors family for
generations and is zealously guarded just the way MNCs like Coca-Cola, KFC etc. guard their own recipes. Delhi has a large variety
of street food from all over India as well as some from abroad. The list of just Indian street food available here can easily fill a page or
two, but some of more popular traditional Indian street food snacks are Gol Gappe, Aaloo Tikki, Chole Bhatoore, Dahi Bhalle, Poori
Kachori, Chaat, Pakode, Samosa, Bhel poori and many many more. Momos (dumplings) along with some other Chinese food like
Chowmein cooked in a unique Indian style has gained some popularity too. Lets see some of the best places to eat in Delhi: Hauz
Khas village is a historical place in Delhi to visit which houses a water tank, a tomb, a mosque and pavilions whose <ref>history can
be traced to the 13th century Retrieved But these place is also known for its pubs, cafes and western food.
Types of street food in Delhi

1. Chole Bhature

The first place that comes to our minds after coming across the above dish is Delhi. Delhi is the apt place to get a taste from. Perhaps,
the best street food in Delhi; this dish is known for its fluffy Bhature and an appetizing Chole. There is a special chutney that these
vendors tend to offer which makes it even better. The best place to try– Giani di Hatti in Chandni Chowk, Nand Ke Chole Bhature in
Sadar Bazaar, Chache di Hatti.
2. Golgappe

While in Delhi; how one can miss out to try the special Panipuri or Golgappe? With diverse forms, this dish is loved by almost all the
patrons and the locals. You can go for stuffed Panipuri, different water flavours, an extra piece of papdi dipped in curd and chutney to
give some extra pinch to your taste.The best place to try– Rajouri Garden, Lajpat Nagar Market.
3. Poori Aloo

One of the traditional dishes in India, Poori Aloo in Delhi is the best thing to enjoy at various famous stopovers. With different spices,
this dish has created another surge of reforms. The best place to try– Chaina Ram in Chandni Chowk, Karol Bagh Market.
IMPACT ON STREET FOOD VENDORS DURING COVID 19

It is a well-known fact now that the crisis of the Corona pandemic and the consequent national lockdown has shown its worst face to
the class of informal and migrant workers. This impact study reiterates the presence of inequality between class, gender and the
informal worker population. It attempts to evidence (and is part of a series of other reports on different sectors of informal work) about
the sector of workers involved in Street vending with a special focus impact on the paid work and unpaid care activities of women
workers. The street vending economy approximately has a parallel turnover of Rs 80 crore a day and every street entrepreneur/trader
support an average of three others as employees or partners or workers on commission. All of them earn a livelihood, bare but
sufficient. National Hawkers Federation estimates say that 50% of the street food vendors sell food. At least 35% of the fruits and
vegetables sold in urban areas and in far-flung, remote rural corners are also sold by vendors. The remaining 20% of vendors sell
clothes, plastic goods, unbranded crockery, cutlery and household goods. The economic impact of the lockdown has been extreme on
the supply chain and the informal sector production lines that have shut down as the hawkers have gone off the streets. As self-
employed entrepreneurs, street food vendors are part of a “low circuit” economy 1 and the lockdown has brought a complete break in
this circuit. The lockdown in Delhi came down harshly on street food vendors, as it did for many other workers in the city’s massive
informal economy.
Managing and coping with the impact of Lockdown

According to the National Association of Street Vendors of India (NASVI), Delhi had about 60,000 street food vendors before the
pandemic , but now only about 30, 000 are left

“During the lockdown, my business suffered heavily, but eventually pandemic has made me a smarter street food vendor.
Precautions Taken By Street Food Vendors And Impact On Their Economy

The road food varieties assume a significant financial part in gathering food and healthful necessities of city customers at moderate
costs to the lower and center pay gatherings and are valued for their extraordinary flavors and accommodation . Road food varieties
likewise guarantee food security for low pay metropolitan populace and occupation for a huge extent of the populace in many non-
industrial nations. Road food sources are depicted as wide scope of prepared to-eat food sources and refreshments or arranged at home
and devoured in the city without additional planning . These food things are normally sold by sellers and vendors in the roads or other
comparable public spots. While road distributed food varieties are valued for their special flavors just as their comfort, they are
likewise significant in adding to the healthful status of the populace. As opposed to these possible advantages, it is additionally
perceived that road food sellers are frequently poor, clueless, and need information in safe food taking care of, climate, disinfection
and cleanliness, method of food show, food administration and hand washing, wellsprings of crude materials, and utilization o f
consumable water.

Hygiene Practices of Food vendors in Delhi

Mohan Singh Varma is 42 years of age. He sells biryani by day and momos around evening time close to Delhi's Preet Vihar Metro
Station, however he currently distributes his plates through segments in the plastic sheets that hide his truck. He has addit ionally kept
a different table close by, from where clients can gather food, to guarantee greatest social removing. Be that as it may, he just gets
around 25 clients in a day now in any case, rather than 70-80 preceding Covid struck and the lockdown was declared. Regardless of a
few limitations being facilitated and the way toward 'opening' great under way, road food sellers across India keep on battling. This
isn't unexpected, given that Covid numbers in India are on the ascent, and numerous individuals are as yet remaining at home however
much they can, wandering out just for fundamental exercises. Add to that the way that road food, for example, chaat, gol gappa and
aloo tikki are all contact-based food.
At the point when the vacationers do begin returning, it seems like social separating will be at first key to the sellers remaining open.
Since COVID-19 is sent through airborne respiratory beads, the danger of really getting the infection through food is low, giving that
merchant's produce is up to the necessary degrees of cleanliness. The setting's of more significance and will decide the level of
security in the climate.
Furnished that queueing is managed suitably," he proceeded, "there's almost no possibility of close contact." This is uplifting news as
far as wellbeing, yet it might prompt a more disinfected, less unconstrained road food experience long haul, particularly concerning
the road food sellers of south-east Asia. We may begin seeing less of the side of the road sellers and a transition to the more directed
business sectors frequently found in Singapore. This would almost certainly positively affect the cleanliness of the produce, where
pressing factor will be put on to improve norms. As someone who has been to those sorts of business sectors in Singapore, I
discovered the norm of food to be evidently astounding, however the air positively didn't come close to the experience of eating road
food outside. Furthermore, I wouldn't disapprove of eating road food outside again later on, which is something Nick Gregory
likewise concurs with. "On the off chance that I was in a notable territory for road food," he advised me, "at that point I would have a
sense of security and I would confide in the item."

Food workers: COVID-19 illness in the workplace

The Prerequisite Programs that support a food business FSMS will incorporate rules for overseeing staff infection in food premises.
Remembered for these rules will be guidance for announcing staff disorder and arrangements for get back to work when staff
recuperate from ailment. Staff should be prepared in the utilization of and conform to these rules and to report sickness at the soonest
freedom to forestall the transmission of COVID-19 to individual laborers. Staff the board rehearses (for example revealing sickness
and avoidance of sick specialists) will make it far-fetched that a food laborer will get unwell in the working environment with
indications of COVID-19. Be that as it may, it is important to foster a strategy to oversee such an occasion.
Food workers: transport and delivery of food ingredients and food products

Retail food premises

The essential focal point of any extra cleanliness and disinfection measures executed by food organizations is on keeping the COVID-
19 infection out of their organizations. The infection will enter business premises just when a tainted individual enters or debased
items or things are brought into the premises. Drivers and other staff conveying to food premises ought not leave their vehicles during
conveyance. Drivers ought to be provided with a liquor based hand sanitizer, a sanitizer, and paper towels. Drivers should utilize a
hand sanitizer prior to passing conveyance reports to food premises staff.
During the COVID-19 pandemic, the food retail area faces the best difficulties in keeping up the best expectations of cleanliness,
shielding staff from the danger of disease, keeping up physical separating when managing enormous quantities of clients, staying
open, and guaranteeing that satisfactory supplies of food varieties are accessible consistently. Food laborers in retail premises are
probably not going to pollute food on the off chance that they keep standard, great individual cleanliness rehearses that lessen the
danger of transmission of most foodborne ailments. Measures, for example, successive handwashing, utilization of hand sanitizers,
utilization of defensive dress, great respiratory cleanliness, will lessen the danger of spreading the infection. Managers should pressure
the significance of more continuous handwashing and keeping up great cleanliness rehearses, and of all the more every now and again
cleaning and sanitizing surfaces that are contacted routinely.
Utilizing floor markings inside the retail location to work with consistence with the physical removing, especially in the most jam-
packed regions, like serving counters and tills; • Making customary declarations to remind clients to follow physical separating
counsel and clean their hands routinely
• Introducing plexiglass obstructions at tills and counters as an extra degree of assurance for staff;

• Encouraging the utilization of contactless installments;

• As purchasers progressively bring their own shopping sacks, counsel to customers to clean their shopping packs before each
utilization will be posted in the food retail premises (shops, outlets, grocery stores). Limit the danger of communicating COVID-19 by
distinguishing high touch focuses in the retail premises and guaranteeing these are cleaned and sanitized routinely. Instances of high
touch focuses are shopping streetcars, entryway handles, and gauging scales for client use. Moves to be made include:
• Providing wipes (or different types of sanitisation) for clients to clean the handles of shopping trollies and containers; or allotting
staff to sanitize handles of shopping trollies after each utilization;

• Washing and successive cleaning things like spoons, utensils, and sauce holders; • Keeping entryways open where conceivable to
limit contact.
Open food display in retail premises

Albeit a few customers see there is a danger of COVID19 contamination coming about because of open food shows, there is presently
no logical proof proposing that food is related with transmission of the COVID-19 infection. It is imperative to keep up great
cleanliness rehearses around open food shows, for example, self-service counters, new produce showcases, and bread shop items.
Buyers ought to consistently be encouraged to wash foods grown from the ground with consumable water before utilization. The two
clients and staff ought to rigorously notice great individual cleanliness rehearses consistently around open food zones.
Food laborers: staff bottles

Working environment containers in fundamental bleeding edge administrations, for example, food handling and food retailing, need to
stay open where there are no useful options for staff to acquire food. Exclusive requirements of the general wellbeing measures for
handwashing and respiratory manners should be kept up is work bottles. Operational guidelines staff bottles ought to include: •
Maintaining an actual distance of in any event 1 meter between an individual and different specialists, remembering for guest plans; •
Staggering staff work and break times to lessen staff numbers in a flask at any one time;
IMPACT ON ECONOMY DURING COVID 19

The economic impact of the COVID-19 pandemic in India has been largely disruptive. India's growth in the fourth quarter of the fiscal
year 2020 went down to 3.1% according to the Ministry of Statistics. The Chief Economic Adviser to the Government of India said
that this drop is mainly due to the corona virus pandemic effect on the Indian economy. Notably, India had also been witnessing a pre-
pandemic slowdown, and according to the World Bank, the current pandemic has "magnified pre-existing risks to India's economic
outlook".

The World Bank and rating agencies had initially revised India's growth for FY2021 with the lowest figures India has seen in three
decades since India's economic liberalization in the 1990s. However, after the announcement of the economic package in mid-May,
India's GDP estimates were downgraded even more to negative figures, signalling a deep recession. (The ratings of over 30 countries
have been downgraded during this period.) On 26 May, CRISIL announced that this will perhaps be India's worst recession since
independence. State Bank of India research estimates a contraction of over 40% in the GDP in Q1. The contraction will not be
uniform, rather it will differ according to various parameters such as state and sector. On 1 September 2020, the Ministry of
Statistics released the GDP figures for Q1 (April to June) FY21, which showed a contraction of 24% as compared to the same period
the year before.
Summary of key macroeconomic indicators

Reference
India World
group

GDP at constant prices 2019 (% change) 4.0% 3.6% 2.8%

-
GDP at constant prices 2020 (% change) -2.2% -3.3%
7.3%

Unemployment rate 2019 (% of total labour force) 5.3% 5.5% 5.4%

Unemployment rate 2020 (% of total labour force) 7.1% 6.4% 6.5%

Above-the-line additional health sector fiscal measures in response

Above-the-line additional non-health sector fiscal measures in

All-India All-India Urban Urban Rural Rural

Dec 19 Dec 20 Dec 19 Dec 20 Dec 19 Dec 20

Rs 1,000 or below 6.0 9.0 3.0 5.4 7.5 10.9

Rs 1,600 or below 23.5 31.6 14.5 21.7 27.9 37.0

Rs 2,000 or below 38.3 48.3 25.7 35.7 44.4 55.2

Rs 2,400 or below 52.1 62.6 37.9 49.5 59.0 69.7

Sample size 433,021 499,879 278,759 331,809 154,262 168,070

Aug 19 Aug 20 Aug 19 Aug 20 Aug 19 Aug 20

Rs 1,000 or below 5.0 10.0 2.3 5.5 6.4 12.5

Rs 1,600 or below 21.0 33.6 12.0 22.5 25.5 39.5

Rs 2,000 or below 34.9 50.3 21.9 37.1 41.3 57.5

Rs 2,400 or below 48.2 64.4 33.4 51.3 55.5 71.5