Published 12th Aug. 2022
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India is a country that’s known for its deep-rooted traditions, layers of history and flavourful cuisine. Each mouthful of India’s aromatic food tells a story of a land worth journeying to, so it’s no surprise that countless travellers find themselves wandering its food markets and hunting down its Michelin starred restaurants on quests to satisfy rumbling stomachs while on India holidays. Every twist and turn supplies a sensory overload, with a soundtrack of clanging, chattering, bubbling and boiling. Read on to find out more about traditional food in India and prepare to be left feeling seriously peckish in the process!
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It would be near impossible to talk about traditional food in India without mentioning the humble dosa. In theory the dish seems simple, almost like a south Indian answer to a crepe, but don’t be fooled, as this is no mean feat to create. The fermented rice batter mixture has 24 hours' worth of soaking in water before being ladled onto a hot tava (griddle pan) where it simmers above the dry heat, like the one that coats this vast country in the summer months. It’s then shaped into the iconic large crispy discs (some of which are 7cm long for those hungry enough!), ready to be served plain, without the bells and whistles, or stuffed with perfectly spiced potatoes and other delectable accompaniments like hot sambar, to give the dish a spicy edge. The dosa often supplies the heat and hearty meal keen travellers need and it has an ability to veer off into delicious tangents and culinary escapades with each new variation of the dish.
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Originating in the bustling kitchens of the Nizam of Hyderabad, this beloved meal fuses elements of Hyderabadi and Mughlai cuisines to create a treat for the tastebuds. Lift the lid of this slow cooking dish and you’ll be able to spot the abundance of ghee (clarified butter) that wafts from the steam. This ingredient plays a pivotal role as the binding agent, making this sauceless dish the warm hug it is. Every morsel of basmati rice, fresh and tender cuts of meat like lamb or chicken, onions, and wealth of aromatic spices are coated in flavour. Of course, authentic biryani recipes like this descend from a lineage of ustads, or masters, that have been cooking this punchy spiced meal for centuries. The blend
of the spices, the taste of the meat and the fresh accompanying vegetables are grenades of flavour to be savoured.
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If we’re talking traditional food in India, then thali is the gift that keeps on giving. Quite literally, as this never-ending round of delicious curries, sweet and tangy chutneys and pickles provides satisfying meal seekers with an abundance of flavour and variety. It’s a far more luxurious all-you-can-eat style format and the perfect choice for the notoriously indecisive or just exceptionally hungry! You can expect a feast for your eyes, with vibrant and wholesome dishes varying in colour and flavour accompanied by region-specific additions. In the south, a spicy soup known as rasam also warms the eater, while a rice island usually inhabits the middle of the metal tray it’s named after. It’s a quintessential eating experience in India, steeped in cultural tradition, and a prominent aspect of everyday life, making it a mealtime choice you won’t want to miss.
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No two days are the same in India, but one constant remains... the warming and comforting cup of masala chai awaiting thirsty explorers, tired from stomping the streets. Its foaming milk with specks of tea leaves and fragrant spices distinguish it from other hot drinks, quenching thirsts throughout the seasons. Its serving method has also become cause for infatuation, as it’s often poured from a great height, swiftly and without splashing, into cups. This unusual tactic is used in a bid to cool and froth the Masala chai to perfection, ready for drinkers to enjoy. Each cupful symbolises the warmth and hospitality of its makers and supplies a sip of tradition to warm the soul in every region.
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Mithais, or sweet treats, are an integral part of Indian cuisine, and they are often made with the simplest of ingredients. In the state of Karnataka, in South India, they use just a gram of flour, ghee and sugar to make the iconic Mysore Pak. Legend has it, a chef at the Mysore Palace conjured the recipe in his slumber, dreaming of ‘pak’ which is derived from the Sanskrit for ‘sweet’. Since then, it has taken off and became a popular festival treat, particularly during Diwali.
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