“What is Indian Food like?” I have always had a hard time to answer this question because there is no straight answer. India is a vast and varied country; each state is a little country in itself in terms of its food. One of the benefits of this multi-cultural aspect of our country can be seen in Indian food. There are many cities famous for foods that are very region specific. These Indian cities are symbolic of a certain culinary experience that is unique to the region. It is probably best to travel to the respective states to savour the real taste.
Momo lovers, unite and travel to Sikkim for the most amazing, breathtaking, supple momos, straight from from Heaven. Although found in almost every corner of the country now, the North-East still holds the bragging rights to this one. The vegetable filled dumplings are served with a clear soup and a tangy hot sauce which will take your winter pangs away!
The capital city is also the food capital of India, a surplus of dishes, from Chole-Bature, Chaats, Butter Chicken to Rajma Chawal and Parathe, makes Delhi an ideal destination for an outstanding treat, with a mix of popular Punjabi dishes and street food. One should not miss the variety of delights at Chandni Chawk and Bengali market. Delhi has amazing food options, dhabas, restaurants and high-end cafés.
After the Golden Temple and the Wagah Border, Amritsar is significantly admired for its delicious delicacies. The restaurants and dhabas offer excellent Punjabi food that gratifies the taste buds of a large number of food lovers. Don’t be surprised if you come back a few kilos heavier from Amritsar. From Kesar da Dhaba to Amritsari kulchas, from saatpuda the city is a foodie’s delight. Make sure you don’t miss the hot jalebis from Gurdas Ram or thick lassi with cream on top at Kesar.
A vegetarian’s as well as a non vegetarian’s dream come true, spicy and full of flavor, most of the cuisines revolve around rice.: Local biryani and the mirchi ka salan will not fail any spice-lover. The famous Hyderabadi dum biryani, almost cooked Biryani rice is added to a vast array of vegetables including but not limited to cauliflower, carrots, onions steamed in a unique way of cooking, also referred to as ‘dum’, is served throughout the country. That’s why biryani is synonymous to Hyderabad.
Known for it’s incredible deserts, and a vast history of delectable dishes. Most famously, the Mysore pak is a rich sweet dish prepared in Ghee, from Southern India, usually served as dessert. It originated in Mysore. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom. The texture of this sweet is similar to fudge. Paka syrup preparation is a skilled art mastered by few cooks, some of whom keep their methods secret.
Famous for it’s Bisi Bele Bath, the traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil) and vegetables. Spices like nutmeg, asafoetida, curry leaves and tamarind pulp contribute to its unique flavour and taste. Some versions of the dish are prepared with up to thirty ingredients.
It is served hot and sometimes eaten with chatni, boondi, salad, papad, or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine.
You ask any local of Darjeeling about Alu Dum and you will notice a smile on the face. They just can’t live without it. So how can you not try such food which has become somewhat close to a staple food for all here. Alu Dum is a typical Nepali and Bengali snack item or a side dish. It is prepared by boiling cut potatoes in a thick gravy and mixing dried red chili powder in it along with onion slices, few cloves of garlic, some mustard oil and sometimes even red color. Watch out! It can be quite hot but very tasty. Usually served with potato wafers or ‘bhujia’ to make it a tempting snack.
Gundruk is prepared by drying and decaying the leaves of the mustard oil/radish/cauliflower plant, which are then cooked and spiced with tomatoes and onions. Sinki, however, is made just of tap roots only. Due to their fermentation, they do have a little sour taste, and are generally consumed as appetizers.
These dishes are best prepared at homes and most restaurants do not serve these dishes, though there obviously are exceptions. Such are the situations when being friendly with the locals really profits you.
‘Bamboo Shoot Curry’ is a famous dish from Kodava region. Monsoon welcomes Bamboo shoots & they are taken before they go too hard or woody. This dish is commonly cooked during the monsoons, the shoots are frozen and salted also for the rest of the year. The bamboo shoot is peeled off to get the soft and tender part inside which is used for cooking.
This is one of the famous dish of Nepal cuisine, it is prepared by crumbling the mixture of water and rice. The paste of water and rice is then deep fried, which is eaten with tomato curry, this dish is popular in restaurants and is also it is prepared at home.
Hungry to explore? We certainly understand. Gorge on these delicacies while we sort all the necessary travel related work.