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Seven things that you can experience only in India and we start with food...
7
Dishes that
you must relish
in India
 

What makes India different? What makes India unlike the rest of the world? What is special in India? What is it that you normally do not get to experience when you're a traveller in India? There are some of the questions that we shall endeavour to answer over the next few weeks. Sharing a set of SEVEN examples of experiences that you can savour while you're in our neck of the woods. Experiences that you can expect us to deliver. Experiences that are beyond the usual. We start with food and here are seven dishes that you must dig into during your sojourn in India.

Dal Baati Churma

Dal Baati Churma
Rustic balls of baked deliciousness revered as much for simplicity as for unforgettable taste.

Dal baati choorma is actually three dishes served together. The first is dal - lentils - and the second is baati - baked wheat rolls - and finally choorma. Choorma is believed to have been invented by accident when some sugarcane juice fell over baati. The baati became softer and was crushed to a coarse powder. That became the choorma of today. A lot of ghee - clarified butter - is added to all the three items and is a wonderful and tasty way to warm oneself on a cold winter day in the desert state of Rajasthan. In the photo above, the dal is on the left, the choorma at the top while you can see the baatis on the plate. The green chillies are by choice while a tangy chutney adds another dimension to the taste and flavour of the dish!

Makki ki Roti and Sarson ka Saag

Makki ki Roti and Sarson ka Saag
Cornmeal flatbread with mustard greens are the perfect combo for a winter lunch.

An unleavened flatbread made from maize - makki - flour, makki ki roti is cooked almost all over India. However, it is now associated with the northern Indian state of Punjab where maize, a New World crop, was introduced just about 175 years ago or so. Makki ki roti is generally made during winter and is normally accompanied with sarson ka saag - mustard greens - topped with a dollop of butter or ghee - clarified butter. The traditional way to eat it is al fresco under the winter sun with some pickles - not of the gherkin kind - on the side. Washed down with a large glassful of lassi that is made by blending yoghurt or curd with water and can be sweet or salty. After such a meal somnolence takes over and a nap may not be a bad idea!

Banana Leaf Platter

Banana Leaf Platter
A veritable feast served on special crockery with no cutlery!

A banana leaf platter is a traditional method of serving food in South Indian cuisine. The platter comprises rice (parboiled rice in authentic South Indian restaurants) served on a banana leaf with an assortment of vegetables, pickles and other regional condiments that are usually sour, salty or spicy. The banana leaf acts as a disposable plate and not eaten. Typically, only vegetarian gravies are served on the rice but boiled eggs, curried or fried meat or seafood may be served as well. Traditionally, there are two servings of rice with the first being served with gravy, side dishes and condiments whilst the second serving is usually just rice with curd as a palate cleanser. You eat only with your right hand and once done, fold the banana leaf inwards. Such a meal is an experience like no other!

 The Grand Dragon Ladakh

Kashmiri Rogan Josh
A signature dish from Kashmir with Persian roots and lip smacking flavours.

Rogan josh is a staple of Kashmiri cuisine. While the Hindu version uses no onions or garlic, the Muslim version may use both. It is also one of the main dishes of the Kashmiri multicourse meal called wazwan. The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. It is made with red meat - traditionally lamb, mutton, or goat - and coloured and flavoured primarily by alkanet flower (or root) and Kashmiri chilies. It is accompanied with plain boiled rice and no Kashmiri celebration is complete without rogan josh being served.

Hyderabadi Biryani

Hyderabadi Biryani
The king of biryani, with apologies to other biryanis, is savoured best in Hyderabad.

Biryani is a mixed rice dish originating made with Indian spices, rice, and usually some type of meat or in some cases without any meat, and sometimes, in addition, eggs and potatoes. There are many varieties of biryani in India and there is a constant battle among them for the title of the best biryani. One of these is Hyderabadi biryani and some say that biryani is synonymous with Hyderabad. While it is normally made with goat meat, popular variations also use chicken instead. There are various forms of Hyderabadi biryani of which the dum biryani - cooked over a slow fire - is the most favoured. It is quite obvious that in order to enjoy the sumptuousness of Hyderabadi biryani is in the city of Hyderabad itself.

Litti Chokha

Galawati Kebab
Melt in the mouth kebabs that are part of Awadhi cuisine.

Galawati, or galouti, kebabs were invented for the nawab of Lucknow who had lost most of his teeth. However, his fondness for succulent kebabs was far from over. His chefs set out to make the most flavoursome and melt-in-your mouth kebabs for the nawab. Once they were done experimenting, out came the most soft kebabs that the nawab could relish without his teeth too. Apparently the original recipe used more than 150 spices to enhance the flavor of the kebabs. Galawati kebabs are made with minced mutton, spices and raw papaya. Raw papaya helps to tenderise the meat and soften the texture of the kebabs further. Galawati kebabs are best enjoyed with ulte tawa ka parantha, some mint chutney and onions rings (lachcha pyaaz).

Bengali Fish Curry

Bengali Fish Curry
If you have not eaten machher jhol from Bengal then you have not eaten fish.

Machher Jhol is Bengali for the traditional spicy fish curry cooked in Bengal and eastern part of India. It takes the form of a spicy stew or gravy that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger and Indian spices. Potatoes are added to the curry as a thickening agent. Tomatoes are also added to impart the dish with a reddish colour which is preferred by the people of Bengal. Among the fish that go into its making are hilsa - Indian herring, rohu - from the carp family or catla - another carp. For a really authentic taste, one can travel to Kolkata, erstwhile Calcutta, and be transported to fish heaven!

For further information on experiential travel in India
please email gopal@incentive-destinations.com with your contact details.
   
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