which is a major temptation for the traveller. The southern state of
Kerala, while sharing its common love for fish with the other two states, also has a lot
in common with its southern neighbouring states, chiefly the crisp pancakes and steamed
rice cakes, the latter.
In sharp contrast are the states of Tamil
Nadu and Gujarat which display a clear penchant for vegetarian dishes.
Since each region has a plethora of
offerings in its culinary heritage, one of the best ways to sample all of these at one go
is through the thali system. A traditional meal offering, it comprises of upto a
dozen individual servings of meat, chicken, gravied and dry vegetables, pulses,
accompaniments, dessert, rice and/or breads. A complete meal by itself, thalis are
served at almost every restaurant and are an excellent way to have an overview of the
region's cuisine.
It would be no exaggeration to say that the
gourmet in you will not be satisfied till you've discovered for yourself the magic of the
tandoori delights. Unique to this part of the world, the tandoor is a clay oven whose
history stretches back to centuries. With temperatures inside reaching a whopping 600oC--the
fuel being burning coals--cooking time is reduced to mere seconds. One of the joys of
partaking tandoori cuisine is the fact that minimal oil is used in the cooking process,
which should make it a favourite with the weight conscious. cuisines,cuisines of
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Much of what constitutes today's delicacies are in fact everyday favourites of the local
populace which relishes them. Take the example of sarson ka saag, originating from
Punjab. This dish of mustard greens simmered over coals, sometimes overnight, is a de
rigeuer at Punjabi food festivals and at restaurants serving north Indian cuisine.
Served alongside a coarse unleavened bread of cornmeal and a dollop of butter, this dish
is best enjoyed in winters, when mustard greens are in full bloom. Similar signature
dishes of other regions are Pau Bhaji, a combination of vegetables and bun, very
popular in Mumbai and Gujarat, Bhelpuri, also in Mumbai and Chaat in Delhi.
What's life without a little sweetness?
Sweets have always been an integral part of Indian cuisine, with milk based sweets being a
predominant feature. While they maybe somewhat over-sweet to western palates, it would be
worth remembering that most Indian sweets are aids in digestion, consumed after heavy
meals.
In the beverages section too, there is a
wide variety available. The numero uno in the non-alcoholic category is the all time,
country wide favourite, nimbu paani, which is quite simply lime juice with water or
soda, served sweet or salted. A close second in popularity, and probably the clear leader
in northern parts of the country, is lassi or buttermilk, a vigorously churned
mixture of yoghurt and water, served sweet or salted. In addition, there are cool summer
drinks like sherbet, a sweetened, concentrated extract of herbs, available in a variety of
flavours and served by mixing in cold water. Also available are fruit juices, both fresh
and tetra-packed. Then there are the ubiquitous branded soft drinks, available at every
street side eatery. Mineral water and soda are also widely available.
In its alcoholic traditions, India has a
long history, with locally manufactured wine served in the royal courts and banquets. The
modern day tastes however, display a marked bias towards rum, gin and whisky, some of
which are of premium quality competing with international brands. In the category of wines
too, India is no laggard, with some of the dry whites and sparkling wines being comparable
to the best in the world.
One of the direct fallouts of globalization
has been the profusion in the number of restaurants both free standing and in deluxe
hotelsoffering foreign cuisine to the discerning gourmand. Today, at the bare minimum, one
can sample Continental, Chinese and Indian culinary delights in almost all the major
towns. In the gateway cities and upcoming metros, there is a toss-up between the classic
French, Italian, Thai, Scandinavian, authentic Chinese and Spanish cuisines. Apart from
the exotic, fusion cuisine is also gaining ground. Part of this culinary boom has been due
to the coming in of international chains of restaurants such as TGI Fridays, McDonalds,
Pizza Hut, KFC and Domino's Pizza. In addition, one can gorge on the choicest dishes at
any number of food festivals organized by the upmarket hotels from the culinary selections
of Germany, Hungary, Brazil, Sweden, etc. Not only can one sample the main course dishes
but also the confectionery selections such as cakes, fudge, marzipan and cookies. Ice
Creams, both locally made as well as branded, are another cool option in the tropical
summer of the sub-continent.
Very representative of the sub-continent is
tea. One could easily call it the national beverage of India, common thread linking up
this great diversity called India.
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