FOOD/TRAVEL SPECIAL....INDIAN CULINARY TRAIL SPECIAL

INDIAN CULINARY TRAIL SPECIAL 

DROOL Factor

With the festive season in full swing in our multi-cultural country, ET-Travel brings you the choicest Indian treats on a life-size platter. Go binge...

    It’s interesting to know how Indian culinary traits have been evolving for so many centuries. In fact, staples including tomatoes, chillies and even potatoes are an influence that outsiders ushered into our Indian cuisine. Regional flavours developed according to the weather and vegetation enjoyed in the Northern, Southern, Eastern and Western front of India and lo! a great traditional fare was ready on a platter. Indians have indeed whisked up the greatest of dishes in their traditional kitchen. And today, there is no part of the world, which has remained untouched by Indian flavours. The Dosa is a mighty winner on the global list of must-eat foods before you kick the bucket. The delicious Punjabi snack — Samosa, deep-fried and stuffed with spicy potato and green pea filling also follows closely. Indian tourism can easily rest its laurels on the foodie treats it clubs with destinations. Indulge...

    WHAT: PANI PURI, SEV PURI, PAAV BHAJI AND DELICIOUS FAST FOODS
    POPULAR IN: Mumbai, Delhi, Kolkata
    YUMMY FACTS: Quick on-the-go street foods are a hit with urban Indians. Every regional cuisine has small eats that are typical of its spices and boasts of varied savouries. The Chaats and Parathas of Delhi are outstanding. Some of the popular road side eateries in the capital city include Parawthe wali gali; Annapoorna, Ghantewala, Bengali Market, Greater Kailash and Sunder Nagar for its Kebabs, Bhelpuri, sweetmeats and Biryani. Pav Bhaaji, Pani Puri and Vada Pav of Mumbai have been a hit with locals and even Hollywood celebrities. The Juhu-Chowpatty, Khau Galli opposite CST station, Mohammed Ali Road, Haji Ali area and Dadar Plaza are hotspots and must-visit locales for quick delicious bites. Kolkata’s boastful of ‘Chindian’ food (Chinese food with an Indian twist) at the Camac Street Esplanade, Rash Behari Avenue, Park Street and Dokhinapon area.

    WHAT: UDUPI, KOMBDI VADA, KHANDVI, DAL-BAATI, CHURMA
    POPULAR IN: South India, Maharashtra, Rajasthan and Gujarat
    YUMMY FACTS: While the authentic Udupi restaurants are fast disappearing from the face of metro cities, Udupi cuisine from Karnataka is a favoured satvik breakfast option with most Indians. Rajasthani cuisine, which is an all-vegetarian fare boasts of long-stay snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Popular dishes include Bajra Roti (millet bread) and Lahsun chutney (hot garlic paste), Mawa Kachori from Jodhpur, Alwar ka mawa, Malpuas from Pushkar and Rasgullas from Bikaner. Gujarati cuisine is similar but maintains a sweet tinge in dals and sabjis.Kathiawad, Kutch, and Surat are the three major regions that bring their own style to Gujarati food. 3 Idiots film also touched upon on the authentic snacks of Fafda, Thepla and Khakra. Chakri, Chorafali and Mathia are a must-try, too.

WHAT: KARI MEEN & PULIHARAM

POPULAR IN: Kerala and Andhra Pradesh

 YUMMY FACTS: Kerala was earlier divided among the princely states of Travancore and Kochi in the South, and Malabar district in the North. Incidentally, the erstwhile split is now reflected in the sadya and cooking style of these locales. Kari Meen (fish curry) is just so delicious. Andhra Pradesh cuisine is heavily influenced by the eating habits of the Royal Hindu and the Muslim Nawabi families. Dishes also vary along the regions of Telangana, Rayalseema and Hyderabad. Andhraites are particular about the presentation and order in which their bhojanam is served. Must try the Puliharam (lemon or tamarind rice), chicken and pachchadi.

Compiled by Nimisha Tiwari ET120906