Thursday, 7 April 2016

Food Of India - Blend Of Exotic Flavors

India consists of 28 states and seven union territories. However, that is not what sets it apart from the other countries of the world. India is a nation that is so vibrant and diverse and every state exhibits a different culture, tradition, a way of life, language and cuisine.India is a country of flavors. With every state of India, taste of India changes. Every state in India has different taste and cooking style.

So, whether you are spending a few days up north in Kashmir or vacationing down south to Kerala, you will witness striking dissimilarities in the kind of foods people savor. This is what makes India one of the much-loved countries by gourmet foodies the world over. To give you a better insight into the food scene of the nation, Here’s a list of some authentic, must have, local dishes indigenous to the various Indian states.

1. Daal Baati Churma From Rajasthan
Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with panchmel or panch kutti dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving. Often a large batch of baatis is made and part of the dough is left unsalted. This unsalted dough then shaped into rounds and deep fried in ghee. Later these deep fried baatis are crushed and sugar or jaggery is mixed into them to make a sweet dessert- churma


A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma. If you have ever been to Rajasthan in the winter months, you will know that this combo is a wonderful way to warm yourself up on a cold day.

Also try the pyaaz kachori, malai ghewar, gatte ki sabzi and kalakand.

2. Litti Chokha From Bihar
Litti Chokha is a traditional dish eaten mainly in Bihar and Jharkhad. It can be had for lunch, dinner or you can make it on your holidays and you will surely love it. Litti is similar to Bati in appearance but there is a little difference. The Pitthi(stuffing) to be filled in it is made with Sattu and Litti is eaten with  brinjal bharta or mashed potato. We can also prepare Mixed Veg Chokha. So let us start the preparation for Litti Choka.


People don’t know enough about the typical cuisine of Bihar even though it is excessively rich in taste and austere in the way it is prepared. The most admired delicacy of the state is litti and chokha, which consists of roasted wheat balls stuffed with a special filling and mashed potatoes with distinct flavors.


Also try sattu parathas, jhal murhi, khaja and tilkut

3. Kalaadi Cheese From Jammu and Kashmir

Kalaadi is a fermemted cheese product.Kalari or Maish Krej as its kalled in Kashmiri, is a traditional ripened cheese product unique to J&K. It is a very dense cheese that is usually fried and are usually made from cow's milk. Kalaadi-Kulcha is a popular snack of the Jammu region. To prepare a Kalari, it's put on a hot pan and allowed to release the fat, sauted in little oil then Kalari is flipped over and fried on both sides. After frying it ends with brownish crispy layer outside and soft, creamy, gooey cheese inside and resembles mozarella on a pizza.


Kalaadi is a traditional local hill cheese, indigenous to the state of Jammu and Kashmir. It is very dense, usually made from cow’s milk. You cannot afford to miss this divine taste if you are in J&K streets.

Also try rogan josh, dum aloo, yakhni, haak saag, gustaba and tabak maaz.

4. Hyderabadi biryani From Andhra Pradesh
Hyderabadi biryani is a specialty of Hyderabad. This authentic Indian Dum Biryani is a delicious rice preparation and a meal in itself. The ingredients are basmati rice, goat or chicken meat, yogurt, onions, spices, lemon, saffron. Coriander leaves and fried onions are used as garnish. The preferred meat is goat, but chicken, or other meats are used in some variations.


Also try Gongura Pachadi, an authentic Andhra pickle made from sorrel leaves and tastes delicious with a plate of hot steamed rice and onion.

5. Vada Pav From Maharastra
Maharashtrian cuisine covers a range of dishes that go from being too mild to very zesty. Throughout the state, you can find amazing restaurants serving typical local food.Vegetarian fast food dish native to the Indian state of Maharashtra. A simple creation involving a deep fried potato patty with some coriander and spices. It originated as cheap street food in Mumbai, but is now offered in stalls and restaurants throughout India.


Also try pav-bhaji, shrikhand, thalipeeth, puran poli and modak

6. Dhokla From Gujarat
Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.
Traditional Gujarati food is adored for its distinctive flavor that maintains an interesting balance between spices and sweetness. Dhokla is a well-known snack or breakfast item that is both healthy and delicious.


Also Try thepla, khandvi, dhansak and Gujarati kadhi.

7. Makki Ki Roti, Sarso da Saag From Punjab
Sarson da saag (Sarson ka saag, in Hindi, Urdu) is a popular vegetable dish in the Punjab regions of India and Pakistan made from mustard leaves (sarson) and spices.

The dish is regarded as the traditional way to make saag and is usually served with makki di roti (literally "unleavened corn bread")  It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach may be added to enhance colour and thicken the dish, even if this might alter the taste.



Also try chhola-bhatura, rajma-chawal, amritsari machhli (fish) and lassi (sweetened buttermilk)

8. Bal Mithai From Uttarakhand
Bal Mithai is a brown chocolate-like fudge, made with roasted khoya, coated with white sugar balls, and is a popular sweet from the Himalayan state of Uttarakhand in India, especially regions around Almora.



Also try Singori, an Indian sweet made with Khoya and wrapped in maalu leaf.

9. Dosa From Southern India
Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Tamil nadu, Andhra Pradesh, Karnataka, Kerala and Telangana.



Dosas are an integral part of south indian cuisine.Crisp and thin pancakes made of a rice and urad dal batter. Enjoy them hot and crisp, with chutney and sambhar.

Also Try idlis, appam, rasam, chettinad chicken and pongal

Give your taste-buds an amazing twist while you visit India. With exotic flavours and special recipe every state of India welcome you with something new to taste once and cherish forever.

To know more about my India. Keep checking My #AtoZChallenge Posts.


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