10 Indian food to try before you die

Gems Gems, May 13, 2017

10 Indian food to try before you die

10 Indian food to try before you die : Ever wondered about the best food you want to try from different parts of India? Here is a list of top 10 iconic Indian dishes which are considered as delicacies of the region and more than worth a try. The list is not just limited to 10 but for the sake of limiting the article we have selected 10 dishes based on the survey conducted in the different parts of India.

Masala Dosa

Masala dosa has featured in the “10 Foods Around The World To Try Before You Die” in Huffington post, a politically liberal American online news aggregator. This food is loved by people not only from India but also around the world. It is prepared by rice and lentils with a lacy perfection on a hot griddle. This will be folded over a preparation of spicy mashed potato, sauted in onion and other ingredients. Masala Dosa is served with 3 different varieties of chutney and a liberal dose of vegetable dish know as sambar. This is the number one in the 10 Indian food to try before you die

Masala-Dosa

Masala-Dosa

Butter Chicken

Butter chicken is the second in the list of  “10 Indian food to try before you die concludes”A Punjabi dish believed to be popularized by Moti Mahal restaurent in Dariagunj, New Delhi. It is believed that Kundanlal Gujral, along with his partner, Mukha Singh ran a dhaba in the popular market place of Gora Bazar in Peshawar.They serve the best tandoori chicken dish around the corner. To tackle the problem of undsold  tadoori chicken, Gujral came up with an idea. He prepared the sauce using tomato and few spices, which softens the chicken and served with a nice portion of diary fat. After partition Gujral  came to Delhi set up a restaurant Moti mahal in Darya gunj, New Delhi. The dish butter chicken became popular pan India.

Butter Chicken

Butter Chicken

 

 

Appam and stew

Appam and stew is third in the list of  “10 Indian food to try before you die concludes” The dish is from  Gods on country Kerala with a heavenly taste. Appom is a pancake with is lacy edges and soft and puffy center, prepared from rice batter fermented in coconut milk.  stew is a mild dish where chunks of chicken/ vegetables are bathed in a beautifully spiced up coconut gravy. This dish is considered to be the staple diet of Nasranis or Orthodox Christians (also known as Syrian Christians or Saint Thomas Christians). The Appam and stew is a must for breakfast during every  Syrian christian festival, be it Easter or Christmas.

Appom and Stew

Appam and Stew

Machher Jhol

A traditional fish dish which is very famous in Bengal and parts of Orissa. This dish is slightly spicy in nature. Its gravy is a concoction of spices such as turmeric , chilli powder, cumin seeds, onion and garlic. Traditionally Macher Jhol is served with rice. Tomatoes  as well as slices of potatoes are the part of the gravy. Mostly Hilsa (called Ilisi), Rohu (called Rohi), and Catla (called Bhakura) is used in the preparation of this famous fish curry. This dish shows the simplicity and subtlety of  the Bengali cooking and many Bengalis believe that the taste of the fish should not be smothered by the excessive use spices.

Mutton Rogan Gosht

As Mr Abraham Renu after his visit to valley aptly said that Gosht and Ghazels are the best combination for a perfect dinner. Rogan Gosht is a traditional Kashmiri dish and is part of every multi course meal. It is a Mughal dish which was influenced by Persian cuisine. Here chunks of lamb meat are cooked in a gravy of  browned shallots, garlic, ginger, yogurt  and aromatic spices such as  bay leaves, cloves, cinnamon and cardamom. Even though Kashmiri chili is used generously for the preparation of the dish, this dish is mild enough to be cherished by the soft palates. The color and aroma of the dish is a delight to any one who devours it.

Mutton Rogan Gosht

Mutton Rogan Gosht

Tunde Ke Kabab

Made of minced meat which is very popular in Lucknow. This dish is the part of Awadhi cuisine which has its root in Lucknow.This has a great influence in from Mughal cooking techniques. Awadhi cusine has dishes of both vegetarian and non vegetarian. This is said to be a Nawabi dish. There is a famous outlet which serves Tunde ke kabab  in Chowk .It is said that the dish got name from the main chef which was one armed.The recipe is said to be unique and is a family kept secret . It is prepared be woman in the family and said to be incorporate around 160 different spices.

Tunde Ke Kabab

Tunde Ke Kabab

Hyderabadi Biryani

Another Nizami dish which got evolved over 500 years and is very famous in Hyderabad. If you ever visit Hyderabad, never leave without tasting the famous Hyderabadi Biryani. It is said that the meat is marinated in a variety of spices overnight and processed in yogurt before cooking. It is cooked on a DUM ( steaming over coals) and great care is given during cooking to avoid over or under cooking. This dish is typically served with a gravy and chutney made of curd. This dish is a treat to the palates with the special  taste of meat and properly spiced up rice.

Hyderabadi Biryani

Hyderabadi Biryani

Litti chokha

This is dish is originated in the Bihar and the Madhesh (A Nepalese state). Whole wheat flour is stuffed with Sattu or other wise known as roasted chickpea flour  as well as a variety of spices and then cooked in coal or charcoal. It is then tossed with a liberal amount of Ghee ( clarified Butter ) It is normally served with choka, a dish made up of eggplant, tomato and potato.  Litti-chokha is famous among Indian community as well as westerners in the east coast of United States including New York, New Jersey, South Carolina, North Carolina, Florida and Maryland.

Litti chokha

Litti chokha

Parathas

Vegetables stuffed between the layers  of cooked dough which can be either triangle in rectangular in shape. Parathas from the Paratha wali gali in the old Delhi serves the best parathas in the world ( I can vouch for it).The most popular stuffing in paratha is Aloo ( potato). but it can be cauli flower, Cabbage, Radish, and for that matter even chilli. Be it Paranthe wali gali or by lanes of Chandni Chowk, choose classic parathas with potato masala curry or other accompaniments  such as fresh raita, mint chutney or yoghurt,. If you feel adventurous you can have the spiced up multi-grained Jaipuri  parathas. Never leave Delhi without tasting the Paranthas.

Paratha

Paratha

Sorpotel 

Sarapatel or Sorpotel is dish of Portuguese origin, but now commonly cooked in the Konkan region mainly Goa, Mangalore or in some parts of eastern Mumbai. Sorpotel  is mainly prepared using lamp pig for or beef meat.. sorpotel the king of culinary spread during festivals gracing most of the Christian tables in Goa and  also loved by Bollywood’s king Khan Shahrukh. The preparation generally uses liver and meat in 1 is to 4 proportion, vinegar and a  peg (optional) of  Feni as well as the Goan red masala.. This dish involves a lot of frying and grinding which is one of the many reasons that this dish is not for faint hearted.

Sorpotel

Sorpotel

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here the list of “10 Indian food to try before you die” concludes

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