India is a vast and varied country; each state is a little country in itself in terms of its food. The traditional food of India has been widely appreciated for its fabulous use of herbs and spices. Indian cuisine is known for its large assortment of dishes. One of the benefits of this multi-cultural aspect of our country can be seen in Indian food. The staple food in India includes wheat, rice and pulses with chana (Bengal Gram) being the most important one.One of the benefits of this multi-cultural aspect of our country can be seen in Indian food. There are many cities famous for foods that are very region specific. These Indian cities are symbolic of a certain culinary experience that is unique to the region. It is probably best to travel to the respective states to savour the real taste.
DELHI
The capital city is also the food capital of India, a surplus of dishes, from Chole-Bature, Chaats, Butter Chicken to Rajma Chawal and Parathe, making Delhi an ideal destination for an outstanding treat.
Paranthas are definitely on the top of the list when it comes to my favorite food in Delhi. You can find it at Paranthe Wali Gali in Chandni Chowk, whose past customers include the likes of Maharajah of Kashmir and even Prime Minister Nehru and his family.
The spicy, sweet, and tangy taste of Chaat is a famous dish in Delhi, you can find this delicious food item in the streets, and even big restaurants offer various chaat. When you are in Delhi and want to taste real chaat then visit famous Chandni Chowk area as it is famous for street food. Some famous chaat hubs are Bittu Tikki Wala, Daulat ki Chaat, Natraj Dahi Bhalle Wala.
Other foods to try are, the seekh kebab at Karim’s (Jama Masjid), the kulfi sold outside Moets in Defence Colony Market is popular all year round as is Roshan di Kulfi in Karol Bagh, Chile Bature from Sitaram Diwan Chand, Paharganj.
MUMBAI
Vadapav and masala tea, typical Mumbai staple. It’s every Mumbaikar’s grab-and-go snack. Potato patties mashed with garlic, chillies and coriander are dipped in chickpea flour, fried golden, then laid in “pav” – a springy white bap that’s well buttered, spread with coriander chutney and sprinkled with garlic and chilli powder.
Street food is most popular in Mumbai, including Panipuri. The craft is part of the fun: vendors poke a thumb into a crisp fried sphere, fill it with potato, chickpeas, onion and sprouted lentils, then dunk it into a sweet-and-sour mix of tamarind and jaggery, then a liquid blend of coriander, mint and garam masala. You must eat it whole!!!
Other popular street food items include Misal Pav (spicy curry made of sprouted moth beans which is eaten with pav, an Indian bread), and vegetable frankie (a popular and cheaper version of wraps and rolls).
LUCKNOW
The Land of Nawabs and Awadhi cuisine, Lucknow is a total foodie’s paradise! From kebabs to paans to biryanis, wander around in the city for a day or two and you’ll never know which narrow alley takes you to food heaven.
Tunde Kabab is a part of the Awadhi cuisine and is the most popular dish in Lucknow. Tunde Kebab is named after a one-armed chef Murad Ali whose nickname was “Tunde”. In fact Tunde Kebab incorporates about 160 spieces and is a family secret.
Rogan Josh is soft meat in spicy curry. Even though you might get it in Delhi or Mumbai, you haven’t really tasted it if you haven’t tried it in the City of Nawabs!
Lucknawi paan is not just another paan! Paan lovers would be in a for a treat because this paan is more than just patta, supari and gulkand put together. It is an experience in itself and if you haven’t tasted it, you are missing out on life!
HYDERABAD
A non-vegetarian’s dream come true, spicy and full of flavor, most of the cuisines revolve around meat and rice. You can’t talk about biryanis without mentioning the Hyderabadi Biryani. Cooked with either mutton or chicken, and laced with rich ingredients, this recipe is the stairway to heaven. Believe it or not, this dish is such a favorite that people don’t mind having it for breakfast, lunch or dinner!
If you haven’t tasted paaya, you are missing out on one of the best dishes in India. Paaya is prepared with roasted spices and goat trotters which means bags and bags of rich, succulent flavours packed into this one scrumptious dish. Serve it piping hot with steamed rice and experience the flavor dancing in your mouth.
Shahi Tukda, made with bread and cream, is the most sumptuous dessert you’ll have ever tasted. Its rich taste will transport you to the era of the royals and nawabs. The best part is that it tastes equally delicious when served hot or cold.
CHENNAI
Here’s the place that gave India its favourite breakfast menu: Dosa, Idly, Sambar. A variety of chutneys, Chennai’s authentic Rasam and vegetarian dishes the way only Tamilians can make it. And not to miss the fliter coffee, Chennai is a sure show stopper for the food lover.
Pongal can be made sweet, ‘Sakarai’, or spicy, ‘Ven’, of which the ven pongal is a popular breakfast choice. Ven pongal is typically eaten with sambar or chutney. The Sakarai Pongal is distributed as prasadam in temples and is the main prasadam made during the ‘Pongal’ festival.
Paneer Soda is one such drink from Madras that can get us addicted. The rose essence departs a sweetness to the drink and gives a characteristic tang to the soda. The best part is that we can easily make this refreshing drink at home.
AMRITSAR
When in Amritsar, start out with the Golden Temple. The best time to visit is during the morning. After offering your prayers, head over to the langar, the largest free kitchen in the world! The volunteers here cook and serve a simple meal of dal, roti, sabzi and kheer to lakhs of devotees each day. Even if you don’t have the time for langar, don’t leave the Kara Prasad on your way out. You will have to jostle among a large crowd for this ghee-laden delicacy but a bite of it will prove to be totally worth it!
Amritsar is synonymous with Kulchas, the maida bread baked in a tandoor.
The Beera Chicken House, located at Majitha Road will totally change your concept about tandoori chicken. It is not the traditional red or charred tandoori chicken most of us grow up with, rather it is a whole chicken, marinated in spices and roasted to perfection. Their recipe for tandoori chicken has been in existence since 1972.
The Ahuja Milk Bhandar, located at Dhab Katikan is one of many such places to try out this sweet heaven right in your mouth. Reach out for a tall glass of lassi so thick that you will need a spoon to scoop it out. The secret ingredient used here is a natural essence that even the most experienced patrons fail to decipher.
SHILLONG
Jalebis – Yes. You read that right. Popular belief is Shillong is a paradise for non-vegetarians. But try out the Jalebis of Delhi Mistan Bhadar, right at the heart of the city, Police Bazar. This sweetdelight will tickle you taste buds and you will surely not stop at one or two pieces.
If you are going to Shillong and for some reasons have decided to miss out on the Momos, and then trust me your trip is incomplete.
The taste of Khasi food stays with you for a long time and you might actually want to come back to Shillong just for the cuisine. Jadoh is a typical Khasi dish – a mixture of rice and pork or sometimes even chicken. And if you love pork you would probably also want to try out Dohkhlieh that includes boiled pork and onions and chillis.
Shillong has a tradition of baking delightful things. And to not try the cakes, pastries or even biscuits is truly unfair on the taste buds.
The aloo muri stands are so crowded that one would actually have to wait before you get that delightful paper packet. Boiled potatoes, hot chillies and a little of other ingredients and the puffed rice, simply stirred makes a wonderful mix. Equally popular is the chana walla that carries his little box around town and quickly makes a mouth-watering mix.
Conchita Mabel 