Page 12 - The Endeavour

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taste of india 12
aste of india 12

5 Sumptious Rajasthani Kolkata : food paradise Cuisines of Ladakh:
Dishes, which will make - by a staff reporter Land of High Passes
you hungry - by a staff reporter
ajasthan is one of dish is laal mans or M ost Bengalis are divided into Bangals and 1. Skyu: it is a delica-
- by a staff reporter
Ghotis, which denotes their
RIndia’s exotic des- red meat. Traditional- lineage. Their relation is cy from Ladakh. It is is
soup-based tradition-
tinations. It’s a truly ly, it was made with contantly sweet and sour al speciality. The dish
unique holiday wild boar or which falls for food too. contains vegetable and
experience, deer. Pres- The Bangals prefers dough kneaded into
uniq ue ently, it is best Hilsa fish while flattened thumb sized
palaces, cooked Ghotis prefer Chingri balls.
pupp e t in hot fish the best. In between 2. Ladakhi Pulao: This
sho w s , mutton their underlying tussle, pulao is very different
rich cul- curry’s they created these dishes as compared to all the
ture. Ra- g r a v y which became the signature other famous pulaos of
jasthani f ill ed dishes of all the traditional Bengalis. our country. Ladakhi
food has with to- Rosogolla is a very delicious sweet and people make it with,
been influ- m a t o es, very famous in Kolkata. It is mutton and various
enced by the chillies and made from ball-shaped kinds of spices.
dearth of vegeta- sizzling spices. dumplings of chhena 3. Chhang: Chhang is
bles and water in this You can also try mawa and semolina dough, Ladakh's local beer and
arid state. The most kachoris from Jodh- cooked in light syr- is served as a tradition-
desirable food of Ra- pur. These are stuffed up made of sugar. al drink to the guests.
jasthan is Dalbaati with mawa along with This is done until Barley is farmented to
churma. The dal is crispy dry fruits. On- the syrup permeates produce chhang which
made of lentils while ion kachori are flaky, the dumplings. It is a has an alcohol content
churma is a coarsely deep-fried breads must try in you are in of 5% to 7%.
ground wheat mixture made from plain flour Bengal. 4. Thukpa: Thukpa
crushed and cooked in and stuffed with a is the staple food of
ghee and sugar. Baati is spicy onion mixture Kolkata Biryani is exceptionally light, low on es- people of Ladakh. It
sence and colour, and mild-
hard, unleavened bread with spices. Last but is a soupy noodle dish
cooked in the desert ar- not the least, Mohan ly spiced - using just the with assorted vegeta-
eas of Rajasthan. Next Thaal, unique sweet right amount of spices bles/ minced meat.
comes Gatte, one of dish prepared from to enhance the taste.
the famous food. Shahi Besan and dry fruits. Rice is steamed with 5. Logo Momos: These
cooked meat, spices
Gatte or Masala gatte Rajasthan is a good are hard-to-find del-
and browned potatoes.
are covered with spicy choice to taste differ- Whereas, it's Hyder- icacy of ladakh. It is
gravy. Being a vegetar- ent dishes and foods. almost impossible to
ian state, the most fa- If you’re a foodie, what abadi counterpart, has find it in restaurants.
mous non-vegetarian are you waiting for! generous amount of spice But one can find it
a n d ladles of raita is generally a
heavy meal. from a Ladakhi family
Two of the best places South India: a food vault
to eat in Lucknow - by a staff reporter
- by a staff reporter

ucknow, the land ly and is best compli- outh Indian cuisine style), Baghara Baingan chili powder. Squid, with curries.
Tamil Nadu
Lof Awadhi cuisine, mented with roomali Sincludes the cuisines (eggplant), and Achaari Kerala
of the five southern Sabzi (vegetable gravy A generous use of co- A typical Tamil meal
has much more to of- rotis. The Chowk outlet conut, chilli and spices, consists of many spicy
fer than what meets the serves only beef kebabs states of India—Andhra with the taste of pick- in mouth-tingling local and non-spicy dish-
les).
eye. Amid the Nawa- while the Aminabad Pradesh, Karnataka, recipes that differ with es. Fresh coffee and tea
bi atmosphere outlet serves Kerala, Tamil Nadu Karnataka region and communi- remain a staple drink.
and Telangana. There Traditional South In-
and the la- both mutton dian breakfast ty. Popular Kerala Chettinad cuisine is
ziness that and beef are typically vegetari- dishes are- a complex blend of
hangs in the kebabs at a an and non-vegetarian prepara- vegetar- well-balanced flavours
dishes for all five states. t i o n s
air of this very cheap i a n : it is known for its use
city, food is price. So Additionally, all regions like of a variety of spices
what keeps eat as much as have typical main dish- in preparing mainly
them running. you want without es, snacks, light meals, non-vegetarian food.
From a wide range of burning a hole in your desserts, and drinks that Some other food items
lip-smacking kebabs pocket! are well known in their to taste areIdli, Sambar,
to drool-worthy sweet- 2. Rahim Ki Nihari: respective region. Vadai, Rasam, Dosa,
meats, Lucknow is Imagine tender piec- Andhra Pradesh Thayir Sadam (yogurt
heaven for gluttons. es of meat marinated The cuisines of Andhra Sam- rice), Murukku, Uthap-
Here is a list of places to in an exotic spice rub Pradesh and Telanga- Idli, b a r , pam, Idiappam, fresh-
na are the spiciest in all Medu
eat in Lucknow: and cooked overnight, R a s a m , ly made Thayir Pachi-
1. Tunday Kababi: stuffed into freshly of India. Generous use Vada and vegetable Stew and di (yogurt mixed with
This place defines Luc- baked tandoori kulche. of chili and tamarind Masala Dosa are Kichadi, and, non-vege- fresh vegetables) and,
make the dishes tangy believed to have orig-
know food in so many After tunday kebabs, inated in the temple tarian: Shrimp Coconut Karuvattu Kuzhambu
ways. Whoever visits nahari kulcha is the and hot. Distinct Hy- curry, Chicken Fry with (salted, dried fish in
derabadi cuisine, which streets of Udupi in Kar-
this place, cannot for- second most famous Coconuts, sauce), Chettinad Pep-
get the taste of these food jewel of Lucknow includes delicacies like nataka. The traditional shredded
Fish Pickle, Shrimp Ma- per Chicken and Kanji
Kacche Gosht (raw cuisine of Karnataka is
uniquely spiced kebabs food and cuisine. All meat) ki Biryani, Dum known for its generous sala,, Mutton Stew, Mal- with "old fish" gravy.
for a very long time. The you need to do is imag-
meat tends to dissolve ine heaven on a plate. Ka Murgh (chicken use of jaggery, palm abari Fish curry, Crabs,
cooked in Hyderabadi sugar and limited use of Pork Roast, Biriyani,
in the mouth instant-