Indian cuisine refers to the diverse and rich culinary traditions of the Indian subcontinent. It is characterized by a wide variety of flavors, spices, and regional dishes that reflect the country’s diverse cultural heritage and geographic influences. Indian cuisine is known for its use of aromatic spices and herbs, which contribute to the distinctive tastes and aromas of its dishes.
Anadi Cabin in Kolkata has been serving its renowned Mughlai Parathas for nearly nine decades. The establishment, founded by Balaram Jana, exudes a timeless charm. Jana's philanthropic spirit led to the establishment of a school near Bengal-Odisha border, fueled by a portion of the shop's earnings. Anadi's Mughlai Parathas are not just a dish; they represent the enduring commitment to quality and tradition, making it a must-visit in Kolkata.
Google celebrated "Pani Puri" this month with a doodle marking the anniversary of a world record set in 2015 for offering the most flavors of pani puri in one restaurant. This popular Indian street food, also known as golgappa or phuchka, is a round shell filled with a mix of spiced ingredients and tangy water. Pani Puri is not just a snack but a cultural phenomenon, ubiquitously found across India. The dish's origin is traced back to the ancient Indian kingdom of Magadha, though its history remains disputed and complex.
Located in Kolkata, Adi Haridas Modak is a 250-year-old eatery known for traditional Bengali cuisine including iconic dishes like Kochuri and Chholar Dal, Luchi, and Aloo’r tarkari. Run by the sixth or seventh generation of the Modak family, the shop is a tribute to Bengal's rich cultural heritage, serving meals on banana leaves and attracting famous patrons in the past like Shri Ramkrishna Dev and Rani Rasmani.
In Ranchi, I discovered Dal Pitha, a traditional rice flour dumpling filled with spicy lentil mixture. Pithas, similar to pancakes or dumplings, are popular in Bangladesh and India. They are often associated with harvest festivals. I served the pithas with a rich chicken curry. The recipe is vegan, gluten-free, and steamed, making them a nutritious and delicious snack. The joy of exploring new cuisines was truly evident in cooking this delightful meal.
In the serene moments of a summer evening, memories of crafting the traditional Bengali sweet, Lobongo Lotika, come to life. This treat represents festive celebrations and culinary expertise, cherished for generations. As the aroma of cloves fills the air, the meticulous process connects to the loving guidance of a mother-in-law. Each bite embodies not just a dessert, but a tribute to resilience, love, and tradition.
Rugda, a rare, underground fungus native to Jharkhand, India, is likened to a truffle in taste and texture but distinct in appearance. Discovered during the monsoon season, it grows at the base of Sal trees found in Jharkhand's humid forests. Renowned for its unique flavor akin to chicken and prawn, Rugda is rich in proteins, vitamins, and minerals. Despite its culinary and nutritional value, Rugda remains largely unknown outside Jharkhand.
Tribal food of Jharkhand is a reflection of the rich and diverse flora and fauna of the region. The tribals use various ingredients from plants, trees, animals, insects and fungi that grow in the wild or are cultivated by them. They cook their food in earthen pots and clayware, using mustard oil and minimal spices. These dishes are simple, flavourful and nutritious, with medicinal benefits as well. Tribal food of Jharkhand is an earthy cuisine that showcases the simplicity and uniqueness of the tribal way of life.
Dolma, a dish consisting of stuffed vegetables, is popular in many Mediterranean and Middle Eastern nations, and even holds a history in India. Believed to have originated in the Ottoman Empire, the dish spread globally through trade. Regional variants evolved over time, like the Azerbaijani dolma, which features mildly spiced minced meat and is regarded as a central culinary practice. India possibly adopted dolma from the Mughals or Armenians and developed their variation, potoler dolma, highlighting the culinary richness and diversity that the dish embodies.
The article discusses kebabs from two distinct regions: Iraq and India. Both kebabs, being from rich culinary traditions, vary greatly in their preparation and presentation. Iraqi kebabs like the shish and tikka use chunks of marinated meats, whereas Indian kebabs are made from minced meat mixed with herbs and spices. The Iraqi kebab is often complemented by amba, a fermented mango condiment, while the Indian variant is generally accompanied by yoghurt-based sauces, chutneys, and flatbreads.
While on duty at Jharkhand, the writer frequently visited Kuru and discovered a popular sweetmeat, Chhana (known locally as 'atom bombs' due to its size), which traditionally made from milk curdled by adding a sour substance. Despite its evolution in other regions, Kuru stays true to its original recipe, which dates back 50-60 years. Visitors from various parts of India bring these sweets back, testifying to their popularity.
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