Indian Street Food

Overs the years Indian street food has gained lot of popularity all over the world. The street food in India is the admixture of the variety of flavors that stimulate the taste buds of the tourists as well as the locals in the country. Despite the sudden burgeon of Chinese fast food joints across Indian metropolitan cities convulsing out their monotonous fares of noodles and momos and jejune soups, the grassroot level of street food will always be there.

There are many theories related to the popularity of Indian street food. Some say that the low cost nature of many of the dishes is the key. One of its biggest strengths is that it adapts itself most effortlessly to local tastes. The global popularity of the India street food is largely a consequence of the emigration of large number of Indian from the mainland to the other parts of the world. No matter wherever in India you go, you are certainly to find the Indian restaurant. It may not be the fancy place. It could be the take away selling junk but Indian restaurants are ubiquitous all over the world.

The street food in India varies from state to state. And it is prepared in different styles in different parts of the country. There are so may varieties that it can not be categorized by one name. But I have tried to sum up some of the most favorite items that are popular throughout the country.

Well, I will start with Bhel Puri, which is the mixture of puffed rice with generous servings of 'sev' mixed with chopped onions, oiled potatoes, green chillies and coriander. Bhel Puri is sweet, sour and spicy. The most lovable are Aloo Tikkis – made of smashed potatoes mixed with the salt, red chillies, and flour. They all are mixed together and made into flattened balls that are fried in oil on a huge pan.

Ah! how can I forget to mention about the famous Gol Gappas or Pani Puri. Gal Gappas are the small balls made of flour, that are usually filled with smashed potatoes, spicy sauces, and chutneys, dipped in tangy water and are to be eaten as whole. If you try to take a bite, the balls break and the water flows down. Another exotic item is the Sev Puri – prepared with the hard crunchy papdis and made delicious with the variety of chutneys, raw onions, lime juice and coriander.

Similar to the Sev Puri are the Dahi Puri. The only difference between the two is that we mix sweetened yogurt in Dahi Puri. Try our Samosas – the triangular shaped savory filled with potatoes, peanuts and lot of spices. They are served with sweet and green chutney. Some of the other basic street food items includes Pav Bhaji, Wada Pav, Cholay Samosa, Samosa Chaat, Daho Kachori, Khasta Kachori, Dahi Papdi and many more.

Aparana Chauhan

Cuisines of Rajasthan

The Royal Rajasthan is a land of Rajputs. This abode of Marwaris is rich in cultural heritage and delectable cuisines. Like cuisines of other states of India, Rajasthani Cuisine has its own exclusivity. The scantiness of water in this deserted land has never hampered the redolence of the savors of Rajasthan. The hallmark Flavors of Rajasthan are an exotic blend of onion, ginger, garlic paste, salt, pepper, cashew nut paste and cardamom.

You will relish the two categories of Cuisines of Rajasthan – the Marwari Cuisines and the Rajput Cuisines. The Marwari Cuisine will include the world famous Daal, Baati, Churma , Lachhedar Paratha and Besan ki Missi Puri. Yummy !! Indeed. Rajput Cuisines are basically non-vegetarian like dishes of Meat Preparations of Wild Boar, Hare and Game Birds. Foreign tourists to India simply love these dishes rich in taste and gravy.

The amalgamation of species like Red Chilli Chutneys, Chhaach (Butter Milk), Jal Jeera (Refreshing Lemon Water with Mint), Thandai (Cool Almond Milk) with a pinch of love makes the cuisine more exotic. The people of Rajasthan are fond of various kinds of 'Chutneys' made from Red Chillies, Mint, Garlic, Turmeric, Coriander. These Chutneys are condiments of Rajasthani Cuisine along with papad, badi, mangoris made from powdered lentils. Dried lentils or beans abstracted from the plants of sarigri and ker and gram flour is liberally used in Rajasthani preparations. Do check out khata, gatta ki sabzi and pakodi the wonderful dishes of Rajasthani Kitchen. People use Bajia and corn to make rabdi, kheechdi and rotis.

Not only communities but various Cities of Rajasthan have their own distinct savors. Like in Alwar you will trace Mawa- the Condensed Milk, Dil Jani in Udaipur, in Tonk you will find Sawaiyan- the Sweet Dish, Pushkar is famous for Malpua- Sweet Pan Cakes, in Bikaner tantalize your taste buds with Spicy Snacks, relish Sweet desert, Sohan Halwa, in Ajmer find Ladoos in Jaisalmer and come to the Pink City - Jaipur- for Mishri Mawa and Ghevar. All the savors are devoured immensely by foodies.

Among the preferred Dishes of Rajasthan are Rajasthani Thali, Lal Maans (Red Meat) the Spiced Dish, Safed Mass (White Meat) cooked with Almonds, Cashew Nuts and Coconut, Murgh ko Khaato (chicken cooked in curd) , Kacher Maas (Llamb), Achhar Murgh (Chicken Pickle), Govind Gatta, Papad Ki Sabzi (Veg with Papad), Aloo Mangori, Aloo Samosa, Kair Sangri. When in Rajasthan do try out the Badam ki Barfi, an almond confect made from sugar, powdered milk, almonds and ghee or the sweet dish- Ghewar, made from the paste of urad cereal crushed, fried and dipped in sugar syrup with flavor of cardamom, cinnamon and cloves.

By now your taste buds must have succumbed to the temptations of Rajasthani Cuisine. Do not think twice... Just go and try the inviting savories of Rajasthan.

Swati Saxena