Indian cuisine is a vibrant and diverse culinary tradition from the Indian subcontinent, characterized by its extensive use of spices, herbs, and a wide variety of regional dishes. It’s known for its aromatic flavors, colorful presentation, and a deep-rooted history influenced by various cultures and religions.
Erbil, the vibrant heart of Kurdistan, reveals its stories through food, particularly the Chapli Kebabs made by my neighbor Arbab. Our friendship blossomed over shared meals and laughter, with each kebab offering a journey through time and culture. Arbab’s cooking, full of love and tradition, connected us deeply. The flavors and aromas of his kitchen embody cherished memories, making food a lasting expression of friendship and heritage.
Dhokla, a beloved snack from Gujarat, India, has gained global popularity. Its origins lie in Gujarati cuisine, with variations like Khaman Dhokla also becoming popular. The fermentation process not only enhances flavor but also adds probiotic benefits. This healthy and protein-rich snack is commonly enjoyed during festivals and family gatherings. Making Dhokla at home is an enjoyable and rewarding experience, appealing to both seasoned cooks and beginners.
Bengal is renowned for its rich cultural landscape and distinctive culinary heritage, with Chingri Malai Curry emerging as a hallmark of its gastronomy. This prawn dish ranks 31st in Taste Atlas's World's 50 Best Seafood Dishes, making it India’s only representative on the list. Chingri Malai Curry blends local traditions with British colonial influences and Southeast Asian flavors, symbolizing Bengali hospitality and cultural stories. For many, it also evokes cherished family memories and togetherness, showcasing Bengal’s culinary evolution.
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 recently celebrated Pani Puri with a fun doodle, marking its world record anniversary. This beloved Indian street snack, bursting with flavors, has various names and regional versions like phuchka in Bengal. Eating it is a social ritual, and its crispy shells and spiced water are a must-try.
Kolkata's street food is an inseparable part of the city's character, rich in flavors like phuchka and jhal muri. Adi Haridas Modak, near Shyambazar, serves as a nostalgic meeting point, offering classic Bengali breakfasts like kochuri and chholar daal. With a history stretching over 250 years, it embodies authenticity and cultural heritage, where every meal transcends mere sustenance, nurturing connections and memories among generations.
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.
On a rainy summer evening, nostalgia prompts a reflection on Lobongo Lotika, a cherished Bengali sweet. This recipe, rooted in tradition, symbolizes celebration and family love, particularly reflecting the influence of the author's mother-in-law. Making it becomes a meditative ritual, preserving heritage while fostering connections with loved ones through shared joy and memory.
Living in Jharkhand offers a rich culinary experience rooted in nature, exemplified by the elusive Rugda mushroom. Found amidst Sal trees post-monsoon, its discovery in a local market feels magical. With unique preparation methods and its umami flavor, Rugda reflects local traditions and nutrition. As it remains relatively unknown outside Jharkhand, it embodies a connection to culture, nature, and the region's enduring culinary heritage.
In Ranchi during Durga Puja, the anticipation of a tribal food lunch led me to Ajam Emba, an eatery celebrating Jharkhand's indigenous culinary heritage. Founded by Aruna Tirkey, the restaurant aims to revive tribal food traditions while empowering local communities. The experience combines rustic charm with traditional cooking methods and locally sourced ingredients, resulting in dishes rich in flavor and cultural significance, making it a must-visit destination.
