The Street Food of Ahmedabad- EAT AWAY

Street food is the favourite food of many Gujaratis, as is evident when most after dinner walks end up with a round of snacks. Ahmedabad, the commercial capital of Gujarat,is one place where street food comes in all tastes & flavours & is much loved by the locals who are natural gourmet revellers. Many areas in Ahmedabad have food stalls & brilliant eateries.

Manek Chowk, that doubles up as a book-lovers paradise & an eat-out hub is conspicuous for the over 100 year old Chandra Vilas hotel. Chandra Vilas is home to first-rate Fafada & Farsan delicacies in an assortment of flavours. The fafda, a kind of fried snack made from Channa Atta, is everyone’s favourite.

The sandwiches available in the surrounding area are compelling to say the least. It is not easy to resist the Pineapple & the Ice cream sandwich. The young or the old cannot seem to have enough of the scrumptious fare on offer.

The simple Egg, one of the most nutritious food turns into a sublime delicacy in the speciality restaurant R.K Egg Eatery. The restaurant dishes out a mind boggling more than 250 egg preparations & is a favourite with the students of the National School of design in Pardi who can be seen going gaga over the spread.

The Khau Galli lives to its name with some of the most delectable cuisine including the Chinese & Italian. This is besides the usual Ahmedabadi fare. Some of the not-to-miss delights include the evergreen Pav-Bhaji, Chaat’s including the mouth-filling Pani-puri. Another delight, the boiled corn, can make your day.

The Gathiya Rath, is another place famed for its collection of fried snacks. Ahmedabad’s all time hits like the Khaman Dhokla are a rage in old Ahmedabad’s Raipur Bhajia House. The Khaman Dhokla, made from Curd & gram flour has travelled worldwide, but the sheer delight in having the Khaman Dhokla in the Gathiya Rath is unforgettable.

The Bhajiya, the ubiquitous Indian pastime food draws foodies like moth to a fire. Try the Bhajiya’s at the Bhajiya Stall run by the inmates of the Sabarmati jail. You will be lucky to grab a quick bite if at all, as the place is known for its long queues.

If you thought the meat-eater would be famished in Ahmedabad, think gain.Though largely vegetarian the compulsive non-vegetarian has all the freedom to indulge in a wholesome treat in the Bhatiyar Gali at Teen Darwaza, where Fish, Mutton & Chicken preparations send for the Shaukeen. The narrow lane has a chain of non-vegetarian food outlets that dish out Fried Fish, Chicken, Rogan josh amongst other meaty morsels .The Kheema Samosas of Bhatiyar Gali are like no other.

Juhapura is another jaunt the non-vegetarian food lover must make. The choice here ranges from the Chicken Dana to the Red Chicken roasted Tandoori- both in a class of their own.

At highly affordable prices there is little you could do to resist the irresistible street-food culture in Ahmedabad. You will surely carry some home for family.

Street Food In Dilwali Delhi

Kya khana hai yaar! Mazaa Aa gaya. This normally is the reaction of those grabbing a quick bite at a roadside eatery or a handcart in India’s capital city Delhi. The Papri Chaat or a Aloo kulla or the Gobi Mutar Samosa or Gol Gappas are the favourite of many in Delhi, tourists included. In fact a fulsome delicacy is just a street away in Delhi.

Chandni Chowk in old Delhi is home to some of the yummiest Chat preparations. There are various Chat houses in the area that compel the food-lover to overeat. The added incentive is the price. Without burning a hole in the pocket you can have the most amazing meal singing paeans of the treat you had.

The Parathewali Gali in Chandni chowk serves a variety of Parathas, each with its distinct flavour. Try the ones stuffed with Gobi, Aloo, Muli to realise something about yourself, which is -that you are a glutton too & are happy to be one. If you are a hotel owner you would certainly be looking at poaching the guy who makes the Parathas, but you will be disappointed because most of these joints are proprietary businesses going down years with passionate second or third generation entrepreneurs running the show.

Hiralal Chat Corner near, Chawri Bazaar, is a landmark destination for street food lovers. The Kulle is one of the specialities from here. This is a very specialized chaat where a tomato, cucumber, banana or a cucumber is emptied in the centre & stuffed with Pomegranate seeds, lemon juice, spices & chickpeas-not to be missed..

The fruit sandwiches are a speciality of Anil Jain & family in, Raghu Ganj, who also are absolute champions at the milkshake. Try their Chickoo Milk Shake for a truly sublime experience.

There is lots more actually, but the Chole Bature is the signature dish of Delhi. The texture of the Bathura & the sensational Chole Masala in almost every nook & corner of Delhi are peerless. The “Old And Famous Jalebiwala” – yes that’s the name of the shop dishing out the yummiest Jalebi’s has everything that a Jalebi can offer. Made from pure Ghee the circled favourite is worth going many a mile for.

The Ghantewala confectioners are the top name in the Sohanhalwa. They are kind of used to the adulation their Sohanhalwa commands for just about the last 220 years.

The Pt Mitthan Lal & Ved Prakash lemonwallas conjure up the most delectable soda lemon combinations. Soda mixed with Jeera Masala, Sugar Syrup & lemon makes for a super appetizer just as you are ready to for the binge.

Delhi street food is as good as it gets. Right from the Red fort to the Chandani Chowk & in the most non-descript places resides Delhi’s delicious street kitchen waiting for the foodie in you. Mazaa to Aana Hi Hai..

Rajasthani cuisine-royalty on a platter

Rajasthan, India’s biggest state oozes royalty. The terrain is dotted with palaces, forts that tell many a legend of valour & battles fought in the toughest of parched land. The multi-coloured state is the preferred destination of many travellers to India who never tire of its classic landscapes & magnetic ethnicity.

When it comes to cuisine, Rajasthan, offers a varied & gorgeous fare for the foodie in both, the vegetarian & non-vegetarian classes.

Many of the recipes are passed down from generation to generation. This is largely because many of the royal families had their own chefs,who passed on their special preparations only to their kith & kin. Many delicious preparations have been indeed lost in the exercise of these secret exchanges. Thankfully, though, what remains is rich enough to gratify the eager foodie even today.

Rajasthan has a variety of exotic meat preparations that forms the staple diet of the warrior Rajput community. Khud Khargosh (A kind of hare meat prepared in a pit) is dished out during the summers when the hare is lean. The preparation route is elaborate as the hare is cut & stuffed with spices wrapped with dough in various levels of mud cloth.

The Sula or tender meat is another preparation that is quite simply a fabled preparation. The much coveted Wild boar Sula is a special delicacy. The spare ribs of the creature (bhansalas) are every meat lovers dream- come-true.

Prepared by marinating the meat in a succulent mix of dry yogurt, browned onions, red chilli, coriander, garlic & the magic pod Kachri- the element that softens & tenderizes the meat & lends it the spiky- bitter flavour, the Sula is smoked & fitted onto skewers before hauling it over the coals to grill into the most mature meat preparation. Murg Mukam & Kabab’s are other mouth-watering delicacies from the land of warriors.

The Marwari’s, another leading community in Rajasthan are by & large vegetarian. Much of their food is as fiery as the non-vegetarian preparations of the Rajputs. The Marwari preparations are milk, butter milk & clarified butter based, given that water is a scarcity in the region. The chief preparations include Powdered & dry lentils, beans from native plants like Sangri,Kair & Gwarphali, wheat millet & corn flour is used to soften Rotis- anyways dripping with ghee.

The sun-dried delicacy Dal- Bhati-churma is a hot- favourite vegetable preparation that has won the hearts of many a food aficionado. The Rajasthani Kadhi, Ghatte ki Sabzi & Kheechra are some of the other vegetarian finger-licking delights you will love to have.

Broadly speaking, every region of Rajasthan has something savoury to offer. The Mawa Kachori of Jodhpur, the Mawa from Alwar, the Ghevar (A distant cousin of the jalebi) from Jaipur are some specialities that come to mind immediately.

Do not miss the Besan-chakki, Churma, Jhajariya, Bail-gatte,googri, nukhti,panch-koota & the special butter milk Dungari hui chach, to wash down the rich fare that we promise will tickle your taste buds like no other.

There is a lot to celebrate in the land of princes & any reason is good enough to dish out the lip-smacking fare that Rajasthan cuisine offers. Try it. You can never have enough & that’s a promise.

Kerala Cusine- God’s Own Country God’s Own Food

Gods own country is known for its exotic locales that have caught the imagination of the world. Tourists flock to the state all through the year. They soon discover that besides the sublime locales they can also lay their hands on some of the finest vegetarian & non-vegetarian cuisine anywhere in the world.

The Kerala cuisine is largely of two types, Malabar from north Kerala & Travancore & Kochi from South Kerala. Christian & Muslim influence on the non-vegetarian Kerala cuisine is palpable, giving it a tone of versatility,making it all the more remarkable.

Kerala produces the highest number of coconuts in the world & the cuisine does show the presence a lot of coconut cream & coconut milk in the everyday meals. The staple diet is rice & cassava (Tapioca).The Keralites prefer a healthier form of Rice (Choru) which is a variety boiled with rice husk that gives it a better nutritional value.

Delicious breakfast includes the much-love Puttu (Grated coconut with rice powder brought to heat in a bamboo holder), Palappum & Idiyappam which can be had in combination with fish ,mutton, Chicken, or vegetable stew.

Payasam amongst the desserts is the most known & comes in various types. Ada Payasam, Parripu Payasam , Gothambu Payasam are some that come to mind immediately as the choice of many.

An array of herbal teas underlines the Keralite bent toward a healthy lifestyle. These teas are served during the main meals & are generally made from ginger or coriander along with cumin seeds giving them a healthy medicinal value.

From the Kerala fish spread there is a variety of dishes to pick from. You can have your Kerala styled Baked Fish, the Meen Ularthiyatu (A variety of stir fry fish) or the mouth-watering hot & Sweet fish fingers to satiate your urge for the netted variety. In the shell fish class try the Unnaka Cheemeen Podichatu or the Powdered dry prawns, the Vazuthananga Unakka Cheemeen Mezhkkupuratti – a Brinjal Dried Shrimp Saute or the Shrimp Bell Pepper Masala are perennial delights.

The delicious Sadya, the traditional vegetarian meal of Kerala served on a banana leaf is what many find impossible to resist. This meal was usually reserved for special occasions like Onam or marriage receptions, but has caught on & how! It is rare to find a visitor to Kerala who forgets to have his Sadya treat.

Kerala is also home to a variety of chips, pickles & chutneys. The Banana & Jackfruit chips are favourites all over. The Ginger pickle from Kerala is widely exported, amongst others. The Pappadums from the region have a large following too.

The contribution of Syrian Christian cuisine to Kerala has resulted in an admired preparation the Appam & the Lamb Stew. While the Appam is batter with scraped coconut & soaked & ground rice made in a wok, the Tender lamb is made in coconut milk & spices to give it that memorable taste & flavour.

Multi cuisine restaurants all over have further popularised Kerala fare. Try the Idiappam & the Egg Curry combo, the Malbari Mappilla Biryani, the Kuttanandan Duck roast, the Chicken Mappas the much loved Puttu & the Kadala Curry to get a fair idea of the gastronomic delight on offer.

You will then agree that Gods own country also has some heavenly food to go with it.

Exploring Goan Cuisine

If there is one place that qualifies as the dance floor of the world, it has to be Goa. The mention of the word Goa hurls up images of the rich & famous congregating to have a good time. The fenny & fish land has everything going for it when it comes to popular appeal. New Year bashes abound in this state as thousands of tourist’s book party venues in advance to have the time of their lives.

Naturally, being a much sought after tourist destination Goan food always has its tilt toward international taste. The beaches & heritage tourist spots offer a throbbing market for restaurants & resorts as tourists relish ethnic & the eclectic Goan spread.

The food in this tourist-heavy state is enchanting to say the least, with Portuguese & Hindu influences dominating the palate. Goan Cuisine is largely sea food based with a slew of fish & rice as the common diet. All kinds of aquatic life find its way to the Goan kitchens & dining halls. Some of the most popular fish include the Vison (Indo-pacific King Mackerel). The other regular Goan fish fare includes Shark, Pomfret, Tuna. The average Goan cuisine is a mix of Hindu & Portuguese preparations.

Kokum, is one of the principal ingredients in the Goan cuisine, with ample dosages of coconut milk, paste & rice completing the list of mandatory’s in the usual fare.

In the Goan Hindu tradition of cooking Mustard,Curryleaves, Udad Dal, Fenugreek are everywhere. In the non-vegetarian fare the Goan can never have enough of the Talalele Nuste (Fried Fish), Dangur (Fish Cutlets), Uddmetadi ( A preparation of Fenugreek & fish).

The vegetarian mix includes Tondak (A vegetable made from beans), Khatkhate, (A preparation made from no less than 5 vegetables, special goan spices & coconut), Amboli, Pole & Kailoleo are the other varieties of cuisine from Goa that make Goa a foodies delight.

There is also an equally delightful Catholic angle to the Goan food that has been the highlight of Goan cuisine. Some of the preparations are irresistible & have acquired cult status. The pork preparation Vindaloo, is creating waves across eating houses & draws patrons like moth to a fire. Xacuti,Sorpotel & Chorisa are other pork delicacies with widespread appeal. In the Goan Catholic vegetarian variety Patoleo (Turmeric leaves stuffed with Rice, Jaggery,Dal & Coconut), Sanna ( A rice cake). Amongst the desserts the Dali Kapa ( Red Gram Halwa), Cashewnut Halwa will make you drool.

So- as you sip your zany Fenni, you can burn up the dance floor to the Goan Trance & delight in a foodie’s paradise that Goa offers.Come join the party! Live it up! as Goa welcomes visitors to its chilled out beaches for the party tonight every night.

DIWALI: THE FESTIVAL OF LIGHTS & FOODIE DELIGHTS

Thinking of skipping the sweets during Diwali?. Well try it & you will know it is not possible. With the magnificent range of sweets & other sinful delights lurking around everywhere you are bound to fall prey to the charge of being a glutton. The festival of lights Diwali,is a bonanza for foodies. What with Ladoos, Chaklis, Karanjis, Gulab Jamun, Gajar Halwa filling up every home.

The aroma of Diwali sweets is as irresistible as the taste. The old forget their ailments as doting spouses & children tell them to hold back on their urge to binge. But hey! Not this time at least. There is going to be no holding back.

Diwali is the occasion to celebrate like no other. The Indian Diaspora in the US,UK, Dubai, Srilanka & Malaysia (where Diwali is a holiday), give it their all. Sweet packets & huge Dabbas of festival delicacies are exchanged as families & friends call upon each other staying over for lunches & dinners. Inhibitions vanish, grudges go out of the window & all social classes merge, like no other time, such is the magic of Diwali. There is hardly anyone who misses out on the revelry all-pervading as it is with lights & sound.

Given the nature of the various ethnic classes in India, it is only natural that the Diwali celebration though rooted is many-splendored. Each region of India has its own magnificent variety of Diwali delicacies. The people from the Northern parts of India love their Diwali Ladoos, Jalebi , Halwa & Kaju Barfi while those from the south cannot have enough of the Mysore Pak,Badusa, Pongal & Payasam. The Western Regions of India have the Chirote & the Narlachi Wadi (A sweet made from Coconut), Anarsa, various Chiwdas to enchant your palate. While the sweets to-die-for from East India like the Doda Kaju, Kaju Gulkand, Doda Barfi are all over the food-crazy Kolkatta .

Sweetmeat shops all across India do a roaring business during Diwali as their kitchens go 24×7. Popular sweet stores make roaring business as dry fruit sales shoot up like no other time in the year. All in all the most colourful & vibrant Indian festival Diwali is the time to celebrate & cherish the best life has to offer.

Indian’s love their food. It is noticed that the eating habits are more driven by taste than health considerations. No wonder India is a land of festivals. Besides shopping, Diwali, is the peak season for gorging. Sweets & other delicacies make their appearance more than a week before Diwali & refuse to fade out long after the festival has bid adieu.

“Shubh Deepawali” to you & your families! May this Diwali bring in all the sweet in your life to you on a platter Have a blast!

Kashmir: Culture & Cuisine Divine

Kashmiri food, with its phenomenal range of dishes is the perfect menu for a sumptuous meal & a must have for all food lovers. The food that has been influenced by many cultures retains a charm & exotica few other cuisines can match. Taimur’s invasion of Kashmir also went a long way in setting the roots for the out of the ordinary Kashmiri delicacies.

Though there is an ample variety of vegetable fare the cuisine is inclined toward non-vegetarian. Mutton, is one of the chief ingredients of the Kashmiri appetite, with lots of varieties of mutton preparations. Some of the mutton delights include Kashmiri Mutton Masala, Yakhni (Kashmiri Mutton Curry), Mutton Kofta Curry, Mutton Do Piaza, Spicy Mutton Biryani…mouth-watering options all.

The typical Kashmiri vegetarian spread uses dollops of yogurt as a base while turmeric also find its way into most Kashmiri food. Some of the widely preferred vegetarian dishes include Dum Aloo, Rajma Goagji, Kashmiri Pulao,Veth Chaman (Cooked Paneer Slices).

The freezing climate has given life to a new breed of cooking based on dry vegetables. These recipes are made from vegetables that are preserved in pits after the summer harvest season. Some of the commonly consumed dry ( Hach) vegetables are the Aubergine (called Vangan Hach),Bottle Gourd (called Al Hach) Turnips (called Goagji Hach) & are relished even today long after technology has taken over & drying vegetables is passé. These preparations are mild subtle stews & poignant memoirs of Kashmiri cuisine.

Amongst the non-vegetarian preparations the Rogan Josh (Lamb curry), Gaustaba (Yogurt dipped meat balls),Yakhni ( Mutton Curry) are signature Kashmiri. The preparations are made in mustard oil & water to which a dash of red & green chillies allots a memorable tang.

Perhaps the most talked about feature of Kashmiri cuisine is the multi course meal Wazwan. This elaborate preparation has no less than- hold your breath- more than 30exquisite meat based recipes. At the helm of affairs is the, Vasta Waza, or the head chef supported by his team. Much in demand during the festive season, the Wazwan is incomplete without the Methi Qeema, Jigar or Kalejey, Pasanda to name a few of the preparations. We suggest, you rather go easy on the drool with these and other Wazwan preparations.

For you to savour are the evergreen desserts after your long main course are the Phirni, Sevaiyyan, Shakar Pareh,Panjjeri, Kasar. You could also have a swig of the unique “Noon Chai” or any of the varieties of Kawah a green tea made with saffron, spices, walnuts & almonds. Wrap up your weekends with the fascinating Kashmiri fare to soak in the pleasures of extravagant indulgence, you will love to go over more & more.

Punjabi Tadka: A Treat Like No Other

Food, Fun & Punjab are synonymous. The Lassi, the Tandoori chicken, the Makke di roti , Sarson ka Saag are contours of the colourful, appetizing landscape of Punjab. This cuisine has gone on to capture hearts & minds across the globe, besides being a local favourite in India.

The sunshine state of Punjab is known for the extravagant colourful tastes of its people. Punjabi food, with its wide range of mouth watering delicacies is a favourite cuisine of food lovers across the world.

Restaurants serving authentic Punjabi cuisine have been mushrooming all over & have patrons eating out of their hands. This begs the question- what is it about Punjabi food that makes it all the rage it is?

The answers are manifold- besides the yummy factor. Modern Anglo-Indian cuisine has its basis in Punjabi food-what with the Tandoor, Pakora, Naan & preparations like the Palak Paneerall emanating from the state.This has given Punjabi food the tonic, the wide spectrum & the glory it has garnered over the years.

The vegetarian Punjabi delicacies include the rich & creamy Dal Makhani, the spicy Dal Amritsari, Chooley which when combined with the Bature will turn on the culinary magic. The succulent, Paneer Akhtari Kebab, will keep you returning for more.

Amongst the non-vegetarian choices Chicken Tikka, Butter Chicken,Fish tikka, Fish Pakoda are un-missable. It is a testimony of the popularity of Punjabi food that the Tandoori Chicken & the Chicken Tikka Masala & the Butter chicken are perhaps the most popular preparation amongst the British population.

It is usually believed that what is healthy is not tasty & vice-versa-more so when it comes to food from Punjab. Well, let’s get this fairy tale out of the way, because very tasty Punjabi food can be conjured with low-oil & ghee. Most Punjabi households use refined oil unlike restaurants that are wont to be liberal with their ghee & butter potions.

The main masala in a Punjabi preparation is made from onion, garlic & ginger. The culture that gave us the ubiquitous Dhaba, the eating place dotting all of India underlines the importance of the food in the life of Punjab.

The state is also home to some of the most out of the ordinary sherbets from Jalandhar, Patiala, & Ludhiana. Above all, the food from every region of Punjab is remarkably different from the other adding to the variety & folklore.

Do you really need a special invite to indulge in this out-and-out spectacular Punjab treat?

Payasam: Purified Pleasure

Traditionally a south Indian preparation, the Payasam, is mandatory offering for the temple deities of South India & is part of the traditional south Indian meal. It is served after the Rasam rice & before the buttermilk rice that round off the dining session.

The festival season in India is awaited with much anticipation. As expected, the best preparations are dished out in the time. Each home is agog with kitchen activity with some of the most sumptuous treats dished out every meal. With the penchant for sweets that Indian’s live by the Payasam is in the mind of most food lovers as a favourite. Special occasions & festivals bring out this delectable fare.

There are a variety of Payasam known by different monikers in the different regions of India viz Payesh in Bengali, Payasam in Tamil. Khiree in Oriya, Kheer in Punjab & Maharashtra .The word comes from the original Sanskrit word Payas which is another name for milk

The most amazing thing of this delightful preparation is that with a slight change in proportion & with the same ingredients, the Payasam tastes completely different. One may well say that, it is never the case of “old wine in a new bottle” with the Payasam.

Some of the varieties of Payasam are made from Cabbage, Jackfruit, Mango Milk, Wheat, Potato, Poppy seed etc. Cardamom, Saffron, Rice, Milk, & any amount of dry fruits make Payasam a veritable treat fit for all food revellers.

Available in packs of 100 & 200 gm the Mother’s Recipe, Vermicelli Payasam Mix is a treat for Payasam fans. As is the norm, the mix has the magical mother’s touch besides the freshest of ingredients used including top quality dry fruits & no added sugar. Go indulge.Spoil yourself with the enchanting nectar better known as Payasam.

Tamil Cuisine: Health & Taste In Perfect Harmony

Idli,Dosai, Uthappam,Sambhar,Rasam are the common refrains emanating from the spic & span kitchens of Tamilnadu that have now come to echo in every town & city of India. All 3 are the most well-liked preparations as they offer a healthy & tasty option compared to those available. What goes in their favour is also the fact that they are easy to dish out & do not require any elaborate pre-preparation methods. Many restaurants have made their fortunes catering to food lovers who cannot seem to have enough of their fill.

Tamil cuisine is one of the earliest cuisines that took shape in India. Modern Tamil cuisine is a combination of Srilankan & Tamil methods of preparation. Both vegetarian & non-vegetarian delicacies are a part of the cuisine, but it is generally accepted that vegetarian food is preferred over the non-vegetarian variety.

Rice, lentils & legumes are the staple ingredients of Tamilian cuisine while the use of aromatic spices gives it a distinctive flavour. It is notable that food served during feasts & festivals is prepared in the same manner as it was centuries ago adhering to the traditional methods of cooking.

Chicken, Fish & Chevon are served largely in the Madurai region of Tamilnadu while Kola Urundai (a meat preparation from the western Kongu region) is something you will gorge on.

The hot & spicy Chettinad non-vegetarian cuisine has a huge following in the country, with its mouth-watering mutton, chicken & fish preparations. The Chettinad Pepper chicken is irresistible much to the delight of the carnivores

 Some of the most admired Tamilian dishes are the Medu vada (doughnuts made from lentils), Pongal (a scrumptious mix of lentils & rice boiled with pepper, cumin seed , ghee & cashewnuts) , Uppuma ( semolina in oil with pepper, mustard ,dry lentils & cumin seeds ). Most of the dishes in Tamil Nadu are eaten with coconut chutney, Sambar (seasoned lentil broth).

Indulge & discover the health & tasty way of living with Tamil cuisine. Bon Vivant!